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Micro Bio 325 > Midterm 2 > Flashcards

Midterm 2 Flashcards

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1
Q

Epidemiology

A

Study of the distribution and determinants of health-related states to events and the application of this study to the control of diseases and other health problems

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2
Q

Outbreak

A

An incident in which 2 or more persons experienced a similar illness after ingestion of a common food

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3
Q

Case

A

1 individual experiences illness after ingestion of an incriminated food

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4
Q

Reasons for underestimation

A

Recognition of infection
Don’t seek medical attention
Need officials to investigate
Need resources, money
Food available for testing

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5
Q

Factors contributing to unknown etiology

A

Must seek medical attention

Contaminated food unavailable for testing

Long incubation period

Identification of cause is dependent on detection methods

Food recovered → nothing isolated → virus or toxin

Need state and fed resources to collect data/investigate/report

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6
Q

Foodborne disease

A

Any illness resulting from the consumption of food contaminated with one or more disease producing agents

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7
Q

Infection

A

A disease state caused by presence of viable, usually multiplying organisms at the site of inflammation

successful persistence of the pathogen, usually by multiplication on or within host tissues

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8
Q

Intoxication

A

A disease state caused by exposure to a toxic chemical that is not mediated immunologically and is not primarily the result of a genetic deficiency

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9
Q

Metabolic food disorder

A

Food intolerance resulting from genetically inherited defect in the ability to metabolize a food component

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10
Q

Food allergies

A

An abnormal response of the immune system to one or more specific foods or components in foods

Mediated through IgE antibody

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11
Q

Allergen severity factors

A

Individual
Amount of food ingested
Length of time since previous exposure

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12
Q

Idiopathic illness

A

Response to a food with an unknown cause

Ex: MSG

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13
Q

Why do future projections show an increase in foodborne illness

A

Demographics
Food preference
Technology
Global market
Water shortage
Microbes (adaption/evolution)

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14
Q

Microbial challenges

A

Spores
Low infectious dose
Unknown
Detection
Psychotropic
Evolution

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15
Q

At risk Population

A

Immunocompromised
Very young and old
Chronic illness
Pregnant women
Transplant recipients
AIDS patients

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16
Q

Why are some people more susceptible

A

Immune system
Environment
Previous exposure
Dietary restrictions

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17
Q

Mouth defenses

A

Saliva
Enzymes (lysozyme)
Antibodies

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18
Q

Stomach defenses

A

HCl (pH 1.8 - 2.2)

Pepsin

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19
Q

Duodenum defenses

A

Bile ducts
Antimicrobial step (kills microbes)

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20
Q

How do pathogens bypass the gastric phase?

A

When stomach is full (hide in matrix)
Rapid gastric emptying
Neutralization or decrease in acidity by food/illness
Protection by food component (protein/fat)

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21
Q

Small intestine defenses

A

Other microbes
Antimicrobial factors (lysosome, bile, pancreatic secretions)

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22
Q

Large intestine defenses

A

Other microbes
Microflora produce mucus (limit penetration)
Digestive enzymes
Bile

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23
Q

Peristalsis

A

Involuntary muscle structures
Push food in the right direction
Limit time microbe has to find a binding spot, bind, replicate

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24
Q

Innate immunity characteristics

A

Includes phagocytes, antimicrobial peptides
Rapid response (hours)
Fixed set of components
Limited # of specificities
Constant during response

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25
Adaptive immunity characteristics
Includes B and T cells Slow response (days to weeks) Variable Numerous highly selective specificities Improve during response Recognition of specific microbial agents
26
Leading causes of death
1. Diseases of the heart 2. Cancer 3. Covid 4. Accidents 6. Stroke 7. Chronic respiratory diseases 8. Alzheimer's 9. Diabetes
27
High cost of foodborne illness due to
* Medical care * Investigation * Recalls * Loss of productivity * Loss of business
28
Cause of most cases of illness (estimated)
Viruses Bacteria close behind
29
Cause of most cases of illness (reported)
Bacterial
30
Host defenses (summary)
Physical barriers Mouth Peristalsis Mucin Normal flora Stomach
31
Lamina propria
Thin layer of connective tissue Below epithelium Contains antimicrobials: lymphocytes, plasma cells, macrophages, mast cells, leukocytes
32
M cells
Specialized epithelial cells of lymphoid tissue Transport antigens from lumen to immune system
33
Allergies (immune system)
Allergen presented to B cell → produce IgE IgE associates with mast cells → release mediators Causes symptoms of allergy
34
Villi in small intestine
Increase surface area and increase absorption Goblet cells produce mucin layer Pathogens colonize crypts
35
Phagocytosis
1. Phagosome recognizes PAMP 2. Engulf PAMP 3. Phagosome fuses with lysosome 4. Lysosome dumps enzymes Proteases, lipases, lysozyme, free radicals = antimicrobials Goal is to kill pathogen 5. Microbe degrades 6. Dump debris
36
Lymphocytes
Recognize and respond to any microbial pathogen Adaptive immunity Type of leukocytes
37
T Cells
aid in presentation of antigen to B cells
38
B cells
create memory cells
39
Identify self vs nonself
Use MHC
40
M Cell mechanism
Engulf antigen Transport to receiving cells (macrophages) Antigens not modified Present to other cells React to epitope (if modified, misinform immune system)
41
Dendritic cells
Prime immune system Antigen presentation Help with self vs nonself
42
Arthritis
Antigen on bacteria similar to that of muscle tissue
43
Why can’t we out evolve pathogens
Reproductive rates of humans vs microbes play a key role in race for survival Microbes reproduce, mutate faster Immune system can’t predict evolution of microbes Multiple immune evasion mechanisms have arisen in pathogens
44
Causes or risk increase
At risk populations Concomitant infections Stress Consumption of antibiotics Consumption of antacids Consumption of fatty foods containing pathogens Nutritional deficiencies Poor hygiene
45
Microbes face
Mucous membranes Harbor scavenger cells IgA antibodies Cells and substances that attack invaders Phagocytes, antimicrobial peptides Antibodies and cells
46
Pathogen
a microorganism that has the capacity to cause disease in a particular host
47
Disease
an infection that causes significant overt damage to the host
48
Virulence
Degree of pathogenicity of a microbe, or the relative ability of a microbe to cause disease
49
Virulence Factor
components or traits of an organism that contribute to pathogenicity
50
Characteristics of foodborne pathogens
- Viable in living organism - Must survive passing through low pH in stomach, enzymes, bile salts - Compete with resident microflora - Establish itself in GI lumen or other tissue to multiply/persist - Penetrate mucosal barrier and reach target side (if systemic)
51
Categories of virulence factors
Attachment Invasion Evasion Essential nutrient Toxins Secretory systems
52
Adhesion
Bind to receptors on host cell Pili, fimbriae Adhere to extracellular matrix components (collagen, IgE) Contribute to specificity to host or tissues
53
Survive phagocytes
Degrade phagosome (escape and grow in cytoplasm) Prevent acidification of phagosome and fusion with lysosome Neutralize reactive oxygen species Degrade lysosomal proteins Resistant to lysosome enzymes
54
Evasion
Ig Protease Polysaccharide capsule (inhibit phagocytosis) Bind host proteins Antigenic variation of surface component
55
Essential nutrient
Iron tightly bound by high affinity proteins in host Bind proteins or produce compounds that can bind iron
56
Toxins
Cause damage Induce host responses Kill macrophages
57
Toxin targets
Membranes Ribosomes Secondary signal pathways
58
Secretion systems
Transport of cytoplasmic proteins to other location
59
Type 3 secretory system
Triggered by contact with host cell Virulence proteins injected into host cell cytoplasm
60
Regulation of virulence factors
Expression linked to environmental signals Global regulators control expression of genes
61
Pathogenicity island
Contain multiple virulence genes Flanked by direct repeats, insertion sequence elements On chromosome or plasmid G/C content differs from host
62
Incubation period
Time from ingestion to onset of symptoms Intoxication → hours Infection → days to weeks
63
O antigen
lipopolysaccharides
64
H antigen
flagella
65
K antigen
capsule
66
Detection
Agglutination assay (antibody based) PCR
67
EPEC pedastal formation
Intimate association form pedestals Inject tir and effector proteins
68
ETEC ST toxin
Heat stable Small peptides Mimic native intestinal hormone Binds to guanylate cyclase and activates enzyme
69
ETEC LT toxin
Related to cholera toxin Subunit cleaved to A1 and A2 fragments B subunit in toxin specificity A subunit ribosylated protein (Interferes in secondary G protein signaling pathways)
70
HUS
Destroy red blood cells Acute kidney failure Need blood transfusions, dialysis
71
Detection of EHEC
DNA target PCR Antibodies (immunological) IMS
72
Horizontal gene transfer
Transduction (virus) Transformation (uptake of free DNA) Conjugation (plasmid mediated)
73
Distinguish pathotypes
Antigen Sequencing Biochemical characteristics
74
Niche Filling
Consequences for eliminating microbes Vaccine eliminated Pullorum serovar from chickens → S. enteritidis filled the gap
75
Competitive exclusion
Two species competing for the same limited resource can’t coexist at a constant population
76
Infectious dose affected by
Serotype Strain Type of food Host factors
77
Phase variation
Switching of production of surface antigens in some cells within a population
78
Prophage
Phage incorporates into host chromosome Can replicate and reproduce Trigger → come out of chromosome → go into lytic cycle
79
Isolate bacteriophage
Test sample before pouring Mix with host bacterium Phage specific to host bacteria → lytic → kill surrounding cells Called plaque assay
80
GBS
Weakness Paralysis B cells generate antibodies Antibody similar to myelin sheath Destroy protective covering of nerves Can’t transmit signal to muscle Due to cell surface antigens
81
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Micro Bio 325 (5 decks)

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