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VMS 2008 > Foodborne diseases > Flashcards

Foodborne diseases Flashcards

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1
Q

What is the WHO definition of a zoonotic disease?

A

Diseases and infections that are naturally transmitted between animals and humans

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2
Q

What are food borne diseases?

A

acute illnesses associated with arecent consumption of food

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3
Q

How many million deaths do you get per year from diarroheal diseases?

A

2.5

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4
Q

What is a foodborne toxin?

A

The result of a toxin produced by bacteria

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5
Q

What characterises a foodborne infection?

A

caused by the entrance of pathogenic microorganisms
they tend to have long incubation periods and are characterised by fever

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6
Q

What are the main attributes of salmonella?

A
  • Gram negative
  • In the gut
  • bongori= cold-blooded animals
  • enterica= major significance species, divided into 2500 specdies
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7
Q

What is the msot common salmonella infection in humans

A

S.Enteritidis
has a fatality rate of 0.12%

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8
Q

What kills the salmonellae

A

temperatures attained in commercial pasterurisation
they can remain alive in moist earth for one year and in dry earth

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9
Q

What are the attributes of campylobacter?

A
  • Gram negative, spiral
  • 2 species
  • Microaerophilic, slightly thermophillic (41-42°C)
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10
Q

What food does campylobacter have a strong association with?

A

Poultry, water, milk
* It rarely grows on food and has a low infectious dose

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11
Q

What are the symptoms of campylobacter

A

watery/ bloody diarrhoea, abdominal pain, nausea

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12
Q

What kind of environments do listeria like?

A

Cold conditions, e.g the fridge

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13
Q

What are some of the symptoms of listeria?

A
  • mild flu-like symptoms
  • diarrhoea toa bortion/ life-threatening infections
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14
Q

What is E.Coli mostly linked to?

A

Poorly cooked beef or cross-contamination from raw infected meat

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15
Q

What is a major cause of death in HIV patients in sub-saharan africa?

A

Salmonella

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16
Q

What is a food-borne infection?

A

Where disease is caused by an infection (e.g salmonella/ campylobacter)

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17
Q

What are four types of foodborne infection?

A
  • Bacterial foodborne e.g salmonelliosis, typhoid fever, cholera
  • Viral foodborne- hepatitis A, norwalk fever
  • Mycotic foodborne- candida spp
  • Parasitic foodborne, including protozoa
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18
Q

What are the symptoms of salmonella spp.?

A
  • Acute onset of fever
  • diarrhoea
  • abdominal pain
  • nausea
  • vomiting
  • prolonged symptoms may lead to dehydration
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19
Q

What do salmonella grow well on?

A

They grow well on food

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20
Q

What does salmonella infect?

food item, major issue in europe

A
  • S. Enteritidis (& S. Pullorum) can infect
    developing eggs in ovaries and oviduct -
    transovarian transmission
  • Other serovars may contaminate egg from
    faeces
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21
Q

What are the two most common campylobacter species?

A
  • Campylobacter jejuni
  • Campylobacter coli
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22
Q

What is the reservoir for campylobacter?

A

Intestinal tract of wild/ undomesticated mammals

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23
Q

What are the symptoms of campylobacter?

Study These Flashcards
A

Watery or sometimes bloody
diarrhoea, abdominal pain, fever, headache and
nausea

24
Q

What is the public health significance of Campylobacter?

Study These Flashcards
A
  • It results in painful diarrhoea
  • incredibly invasive disease especially in the over 65’s
  • can cause neuropathological complications e.g guillan- Barre syndrome
  • common cause of bacterial enteritis
25
What is the shape of the listeria pathogen?
Gram-positive and rod- shaped
26
What are almost all human cases of listeriosis caused by?
listeria monocytogenes
27
What temperatures does listeria grow at?
Can grow well at low temperatures (psychrotrophic) - so particular risk
28
What is the reservoir for listeria monocytogenes?
Plant matter and soil
29
What is listeria associated with?
Cooked meats, pate, soft cheese,
30
How do listeria symptoms vary?
mild flu-like symptoms and diarrhoea to abortion and life-threatening infections characterised by septicaemia and meningoencephalitis * Severe illness in developing fetuses, newborn infants, the elderly and immunocompromised persons
31
What is the listeria fatality rate in europe?
12.7%
32
What are the majority of E.coli cases linked to?
poorly cooked ground/ miced beef or cross contamination from cooked meats/ raw infected meats
33
How can E.coli be beneficial in the gut flora?
It can synthesise vitamin K * E.Coli and related species form the normal gut flora
34
Where is E.Coli almost always found?
In the faeces, if its found in water it usually means faecal contamination
35
What are the groups that E.Coli strains are classified in?
1. Enteropathogenic E. coli (EPEC) 2. Enterotoxigenic E. coli (ETEC) 3. Enteroinvasive E. coli (EIEC) 4. Enterohemorrhagic E. coli (EHEC) 5. Enteroaggregative E.coli (EAEC)
36
What is enteroinvasive E.Coli categorised by?
EIEC strains cause illness that is characterized by watery diarrhoea in most patients. * In addition, there is fever, nausea, and abdominal cramps. * Bloody diarrhoea may occur in fewer than 10 % of patients. * Illness is usually self-limiting, lasting for 2 to 3 days. * A relatively high dose (108 cells) is necessary to produce disease * The median incubation period is 18 hours (range 2-48h)
37
What is enterhoaemorrhagic E.Coli categorised by?
It is heat sensitive, but resistant to freezing It causes hemorrhagic colitis in humans that is characterized by bloody diarrhoea, abdominal pain which may be severe and vomiting. Incubation period: 3-4 days Few patients develop fever. Illness lasts for 4 to 8 days, although it may extend to 13 days for severe cases Deaths occur in patients who develop hemolytic uremic syndrome (HUS)
38
What kind of bacteria are yersinia and shigella?
* Both Enterobacteriacae - similar to Salmonella & E .coli
39
What are the four species of shigella?
flexneri, boydii, sonnei, dysentriae) all causing human dysentery
40
How is shigella usually transmitted?
Shigella can be transmitted by foodborne or person-toperson routes
41
What produces shiga toxins?
Some species of yersinia and shigella
42
What are the five types of bacterial intoxication?
1. Bacterial intoxications 2. Fungal intoxications 3. Chemical intoxication 4. Plant toxicants 5. Poisonous animals
43
What bacterial food pathogens cause intoxication?
* staph aureus * bacillus cereus * clostridium * perfringens *
44
How would you categorise staph aureus?
Staphylococcus aureus is a facultative anaerobe, non-spore forming gram positive coccus * This type of food borne intoxication is caused by consumption of food contaminated with staphylococcal enterotoxins produced by certain strains of Staphylococcus aureus while growing in food. * The organism produces the following five serologically different enterotoxins (A, B, C, D, E) that are involved in food borne intoxication * Individual strains of S. aureus may produce one or more of enterotoxin types
45
How would you categorise the 5 staph aureus enterotoxins?
All the staphylococcal enterotoxins are heat stable (withstand heating at 100 C for one hour) and ordinary cooking procedures, pasteurisation and drying do not inactivate these enterotoxins * They are insensitive to pH changes (pH stable) and resistant to most proteolysis enzymes (trypsin, chymotrypsin, renin, and pepsin) * The enterotoxins are also not affected by irradiation. * All five enterotoxins have the similar potency
46
Why does staph aureus grow poorly when growing with other mciroorganisms?
Its a poor competitor
47
What are the majority of staph aureus food poisonings due to?
due to foods in which the microbial flora is substantially reduced, such as cooked, cured or pasteurised foods.
48
What is the primary habitat of staph aureus in animals?
mucous membranes of the nasopharynx and skin of man and animals. * Nose, skin, saliva, intestinal contents and feces.
49
What are the symptoms of staph aureus?
Incubation period is 1-6 hrs after consumption of food contaminated with at least 1.0 µg of enterotoxin. * Clinical signs include salvation, nausea, vomiting, abdominal cramps, sometimes diarrhoea with prostration. * Duration of illness is 24-72 hrs. * Dose of 1.0 µg or more is needed to cause disease
50
What is the structure of bacillus?
Bacillus cereus (and to a lesser extent B. subtilis) is a Gram positive spore forming rod
51
What causes bacillus?
caused by consumption of enterotoxins produced by some strains of B. cereus
52
What toxins does bacillus produce?
* Emetic toxin * Two diarrhoeal enterotoxins: a) hemolysin BL enterotoxin b) non-hemolytic enterotoxin
53
What is the common source of bacillus?
bacillus is a common soil saprphyte commonly isolated from meat, eggs, dairy products pulses, spices, mashed potatoes | toxins are not destroyed by re-heating
54
What are the symptoms of emetic syndrome?
The syndrome is characterised by nausea, vomiting, abdominal cramps and sometimes diarrhoea that occur 1-6 hrs after consumption of contaminated food. The syndrome is associated with ingestion of rice and pasta based foods.
55
What are the symptoms of diarrhoea syndrome?
In the diarrhoea syndrome, patients experience profuse diarrhoea (watery stool), abdominal cramps and tenesmus (rarely vomiting) beginning 8 to 16 hours after ingestion of contaminated food. Fever is absent and symptoms resolve within approximately 12 hours.
56
What is the structure of clostridium?
is a genus of Gram positive spore forming rods associated with a number of diseases
57

VMS 2008 (25 decks)

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