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[MT] LESSON 2-4 > Lesson 4 - Pathogenic Microbes Responsible for FBI > Flashcards

Lesson 4 - Pathogenic Microbes Responsible for FBI Flashcards

1
Q

Are rod-shaped bacteria, considered to be anaerobic

A

Clostridium botulinum

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2
Q

Type of illness that C. botulinum imposes?

A

Bacterial intoxication

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3
Q

Food sources of C. botulinum

A

improperly canned foods, vacuum packed, refrigerated foods

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4
Q

Onset time of C. botulinum

A

12 to 36 hours

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5
Q

Symptoms brought by this microbe includes; dizziness, double vision, difficulty in breathing and swallowing. And it can be prevented by discarding bulging cans

A

Clostridium botulinum

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6
Q

Considered to be the leading cause of bacterial food poisoning

A

Campylobacteriosis

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7
Q

Food sources of Campylobacteriosis

A
  • unpasteurized milk
  • raw poultry, beef, pork, sheep, ostriches
  • pets fecal contaminated water or ice
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8
Q

onset time of campylobacteriosis

A

2 to 5 days after exposure

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9
Q

a type of bacteria that lives in human and animal intestines

A

E. coli

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10
Q

produces Shiga toxin, a poisonous substance

A

E. coli

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11
Q

onset time of E. coli

A

3 to 8 days

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12
Q

food sources of E. coli

A
  • undercooked ground beef
  • fruits and vegetables
  • raw milk
  • dairy products
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13
Q

a notable symptom of E. coli

A

bloody diarrhea followed by kidney failure

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14
Q

a facultative anaerobic bacteria that is found in soil and water, and in decaying vegetation/animals

A

Listeriosis

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15
Q

can be fatal to unborn babies, newborns, and immunocompromised people

A

Listeriosis

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16
Q

A microbe that can grow even in the cold temperature of the refrigerator

A

Listeriosis

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17
Q

Food sources of Listeriosis

A
  • Raw milk, soft cheese, unpasteurized milk
  • refrigerated ready to eat salads
  • raw sprouts, melons
  • smoked seafood
  • processed foods (hotdog, ham, deli meat)
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18
Q

Onset time of Listeriosis

A

1 to 4 weeks after exposure

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19
Q

Symptoms of Listeriosis include;

A

headache, stiff neck, confusion, loss of balance, convulsions, fatigue, muscle aches

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20
Q

A microbe that is dangerous for pregnant women as it results to premature delivery or fatal death

A

Listeriosis

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21
Q

A microaerophilic bacteria that causes bacterial toxin mediated infections

A

Clostridium perfringens

22
Q

onset time of Clostridium perfringens

A

8 to 22 hours

23
Q

Clostridium perfringens causes symptoms like?

A

severe abdominal cramps & severe diarrhea

24
Q

food sources of Clostridium perfringens

A
  • cafeteria germs
  • spices and gravy
  • improperly cooled foods
  • foods not cooked to the right temperature
25
Q

Characterized as a facultative bacteria & fecal contamination

A

Salmonellosis

26
Q

symptoms of Salmonellosis

A

stomach cramps, diarrhea, headache, fever, nausea, vomiting

27
Q

onset time of Salmonellosis

A

6 hours to 6 days after infection

28
Q

food sources of Salmonellosis

A
  • raw poultry eggs
  • contaminated by soil, insects, intestinal waste of animals,
29
Q

A facultative anaerobic and non-spore forming bacteria

A

Shigella

30
Q

Comes from human intestines and polluted water

A

Shigella

31
Q

It is spread by flies and food handlers, symptoms include fever, diarrhea, abdominal cramps, and dehydration

A

Shigella

32
Q

Food sources of shigella

A

Human prepared foods, ready to eat meals, moist foods

33
Q

A facultative anaerobic bacteria found in human hair, nose, and throat

A

Staphylococcus aureus

34
Q

Food sources of staphylococcus aureus

A

Foods made with hand contact and require no additional cooking

35
Q

How do FBI from viruses differ from bacteria?

A
  • multiply in living host, viruses do not multiply in foods, viruses are usually transferred from one food to another, and from food handler to food and water
36
Q

Found in human intestinal and urinary tracts, and in contaminated water, has an incubation time of 2 to 10 months

A

Hepatitis A

37
Q

Food sources of Hepatitis A

A

Raw and lightly cooked oyster and clams harvested from polluted water, and raw vegetables

38
Q

Causes viral gastroenteritis, food poisoning, food infection, stomach flu, and winter vomiting disease

A

Norwalk viruses

39
Q

Infection results of Norwalk viruses

A

12 to 48 hrs after exposure and symptoms last from 12 to 48 hrs

40
Q

A contagious virus that can cause gastroenteritis, the leading cause of severe diarrhea among infant and children

A

Rota virus

41
Q

A roundworm about 1 1/2 inches long and 1 diameter in height, and varies in color

A

Anisakis

42
Q

Food sources of anisakis

A

Raw and undercooked seafoods, bottom feeding fish

43
Q

Found in animal and human feces that also thrive in contaminated food, water, and soil

A

Giardiasis

44
Q

Spread by people ingesting something, such as food or water contaminated by feces

A

Cyclosporiasis

45
Q

Looks like small hairy roundworms, food sources include undercooked pork and sausages and ground meats contaminated thru grinders

A

Trichinosis

46
Q

Molds can be used to create what types of cheese?

A

Brie, camembert, gorgonzola, bleu cheese

47
Q

How can cells and spores be destroyed in molds?

A

Heating to 140F for 10 minutes

48
Q

Noted in peanuts, and other cereal grains, nuts, noodles, and pasta

A

Aflatoxin

49
Q

The toxin is commonly found in algae and eaten by fish, which is eaten by bigger fishes such as barracuda, mahi, bonito, jack fish, snapper

A

Ciguatoxins

50
Q

Caused by eating food high in a chemical compound known as histamine which is produced by certain bacteria

A

Scrombrotoxin

51
Q

Are not produced by shellfish themselves, but are accumulated through their diet in which planktonic dinoflagellate algae are a component

A

Shellfish toxins

[MT] LESSON 2-4 (12 decks)

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