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Micro Bio 325 > Midterm 2 > Flashcards

Midterm 2 Flashcards

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
Q

Adaptive immunity characteristics

A

Includes B and T cells
Slow response (days to weeks)
Variable
Numerous highly selective specificities
Improve during response
Recognition of specific microbial agents

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26
Q

Leading causes of death

A
  1. Diseases of the heart
  2. Cancer
  3. Covid
  4. Accidents
  5. Stroke
  6. Chronic respiratory diseases
  7. Alzheimer’s
  8. Diabetes
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27
Q

High cost of foodborne illness due to

A
  • Medical care
  • Investigation
  • Recalls
  • Loss of productivity
  • Loss of business
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28
Q

Cause of most cases of illness (estimated)

A

Viruses
Bacteria close behind

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29
Q

Cause of most cases of illness (reported)

A

Bacterial

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30
Q

Host defenses (summary)

A

Physical barriers
Mouth
Peristalsis
Mucin
Normal flora
Stomach

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31
Q

Lamina propria

A

Thin layer of connective tissue
Below epithelium

Contains antimicrobials: lymphocytes, plasma cells, macrophages, mast cells, leukocytes

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32
Q

M cells

A

Specialized epithelial cells of lymphoid tissue

Transport antigens from lumen to immune system

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33
Q

Allergies (immune system)

A

Allergen presented to B cell → produce IgE

IgE associates with mast cells → release mediators

Causes symptoms of allergy

34
Q

Villi in small intestine

A

Increase surface area and increase absorption

Goblet cells produce mucin layer
Pathogens colonize crypts

35
Q

Phagocytosis

A
  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
Q

Lymphocytes

A

Recognize and respond to any microbial pathogen

Adaptive immunity

Type of leukocytes

37
Q

T Cells

A

aid in presentation of antigen to B cells

38
Q

B cells

A

create memory cells

39
Q

Identify self vs nonself

A

Use MHC

40
Q

M Cell mechanism

A

Engulf antigen
Transport to receiving cells (macrophages)
Antigens not modified
Present to other cells
React to epitope (if modified, misinform immune system)

41
Q

Dendritic cells

A

Prime immune system
Antigen presentation
Help with self vs nonself

42
Q

Arthritis

A

Antigen on bacteria similar to that of muscle tissue

43
Q

Why can’t we out evolve pathogens

A

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
Q

Causes or risk increase

A

At risk populations
Concomitant infections
Stress
Consumption of antibiotics
Consumption of antacids
Consumption of fatty foods containing pathogens
Nutritional deficiencies
Poor hygiene

45
Q

Microbes face

A

Mucous membranes
Harbor scavenger cells
IgA antibodies
Cells and substances that attack invaders
Phagocytes, antimicrobial peptides
Antibodies and cells

46
Q

Pathogen

A

a microorganism that has the capacity to
cause disease in a particular host

47
Q

Disease

A

an infection that causes significant overt
damage to the host

48
Q

Virulence

A

Degree of pathogenicity of a microbe, or the relative ability of a microbe to cause disease

49
Q

Virulence Factor

A

components or traits of an
organism that contribute to pathogenicity

50
Q

Characteristics of foodborne pathogens

A
  • 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
Q

Categories of virulence factors

A

Attachment
Invasion
Evasion
Essential nutrient
Toxins
Secretory systems

52
Q

Adhesion

A

Bind to receptors on host cell

Pili, fimbriae

Adhere to extracellular matrix components (collagen, IgE)

Contribute to specificity to host or tissues

53
Q

Survive phagocytes

A

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
Q

Evasion

A

Ig Protease
Polysaccharide capsule (inhibit phagocytosis)
Bind host proteins
Antigenic variation of surface component

55
Q

Essential nutrient

A

Iron tightly bound by high affinity proteins in host

Bind proteins or produce compounds that can bind iron

56
Q

Toxins

A

Cause damage
Induce host responses
Kill macrophages

57
Q

Toxin targets

A

Membranes
Ribosomes
Secondary signal pathways

58
Q

Secretion systems

A

Transport of cytoplasmic proteins to other location

59
Q

Type 3 secretory system

A

Triggered by contact with host cell
Virulence proteins injected into host cell cytoplasm

60
Q

Regulation of virulence factors

A

Expression linked to environmental signals

Global regulators control expression of genes

61
Q

Pathogenicity island

A

Contain multiple virulence genes

Flanked by direct repeats, insertion sequence elements

On chromosome or plasmid

G/C content differs from host

62
Q

Incubation period

A

Time from ingestion to onset of symptoms
Intoxication → hours
Infection → days to weeks

63
Q

O antigen

A

lipopolysaccharides

64
Q

H antigen

A

flagella

65
Q

K antigen

A

capsule

66
Q

Detection

A

Agglutination assay (antibody based)

PCR

67
Q

EPEC pedastal formation

A

Intimate association

form pedestals

Inject tir and effector proteins

68
Q

ETEC ST toxin

A

Heat stable
Small peptides
Mimic native intestinal hormone
Binds to guanylate cyclase and activates enzyme

69
Q

ETEC LT toxin

A

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
Q

HUS

A

Destroy red blood cells
Acute kidney failure
Need blood transfusions, dialysis

71
Q

Detection of EHEC

A

DNA target
PCR
Antibodies (immunological)
IMS

72
Q

Horizontal gene transfer

A

Transduction (virus)
Transformation (uptake of free DNA)
Conjugation (plasmid mediated)

73
Q

Distinguish pathotypes

A

Antigen
Sequencing
Biochemical characteristics

74
Q

Niche Filling

A

Consequences for eliminating microbes

Vaccine eliminated Pullorum serovar from chickens → S. enteritidis filled the gap

75
Q

Competitive exclusion

A

Two species competing for the same limited resource can’t coexist at a constant population

76
Q

Infectious dose affected by

A

Serotype
Strain
Type of food
Host factors

77
Q

Phase variation

A

Switching of production of surface antigens in some cells within a population

78
Q

Prophage

A

Phage incorporates into host chromosome

Can replicate and reproduce
Trigger → come out of chromosome → go into lytic cycle

79
Q

Isolate bacteriophage

A

Test sample before pouring

Mix with host bacterium

Phage specific to host bacteria → lytic → kill surrounding cells

Called plaque assay

80
Q

GBS

A

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
Q
A
82
Q
A

Micro Bio 325 (5 decks)

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