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medical and environmental microbiology 2015-16 > names and descriptions of bacteria > Flashcards

names and descriptions of bacteria Flashcards

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1
Q

Staphylococcus Aureus

A

mechanism: intoxication
incubation period: 2-6 hours
symptoms: severe vomiting, diarrhoea, abdominal pains and cramps, usually rapid recovery,
Danger of collapse and dehydration
Duration: 6-24 hours
foods involved: cold/ reheated meats. custard/cream filled baked goods, dairy products/sauces.

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2
Q

what is the mechanism of S.aureus

A

intoxication

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3
Q

how long is the incubation period for S.aureus

A

2-6 hours

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4
Q

what foods are involved with S.aureus

A

cold/reheated meats
custard/cream filled baked goods
dairy products and sauces

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5
Q

what are the main symptoms of S.aureus

A

severe vomiting, diarrhoea, abdominal pains and cramps.

Danger of dehydration and collapse

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6
Q

describe Clostridium Botulinum

A

mechanism: intoxication
Incubation period: 12-96 hours usually 18-36
symptoms: at FIRST- lassitude, fatigue, headache, dizziness, diarrhoea
LATER- constipation, CNS increasingly affected. disturbance of vision, speech becomes difficult, finally paralysis of respiratory centres and death.

Duration: death in 1-8 days or slow recovery over 6-8 months
Foods involved: low/medium acid canned foods. esp home canned foods.
stale/fermented fish, smoked fish in open/ vacuums packs.

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7
Q

what is the mechanism of Clostridium Botulinium

A

intoxication

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8
Q

what is the intoxication period of clostridium botulinium

A

12-96 hours usually 18-36

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9
Q

what are the main symptoms of clostridium botulinum

A

at first- lassitude, fatigue, headache, dizziness, diarrhoea

THEN LATER- constipation, CNS increasingly affected, disturbance of vision, speech becomes difficult finally paralysis of respiratory centres and death.

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10
Q

what is the duration of clostridium botulinum

A

death in 1-8 days or slow recovery over 6-8 months

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11
Q

what foods are involved with clostridium botulinum

A

low medium acid canned foods, especially home canned
stale/fermented fish.
smoked fish in open/vacume packs.

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12
Q

describe Camplylobacter

A

mechanism: infection
incubation period: 2-11 days
symptoms: most common are diarrhoea and abdominal pain. vomiting less common
Duration: up to 7 days
foods involved: poultry, red meat, selfish, raw milk

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13
Q

name the mechanism of campylobacter

A

infection

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14
Q

how long is the incubation period of campylobacter

A

2-11 days

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15
Q

what are the symptoms of campylobacter

A

most common are: diarrhoea and abdominal pain

vomiting less common

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16
Q

what is the duration of campylobacter

A

up to 7 days

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17
Q

which foods are associated with campylobacter

A

poultry, red meat, selfish, raw milk

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18
Q

describe bacillus cerus

A 
mechanism: intoxication
incubation period: 1-5 hours
symptoms: nausea and vomiting, occasionally diarrhoea,
Duration : 6-24 hours
food: fried rice, curry, risotto
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19
Q

name the mechanism of Bacillus cereus

A

intoxication

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20
Q

name the incubation period of bacillus cereus

A

1-5 hours

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21
Q

name the symptoms of bacillus cereus

A

nausea, vommiting, occasionally diarrhoea

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22
Q

what is the duration of bacillus cereus infection

A

6-24 hours

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23
Q

what food is the likely culprit of bacillus cereus infections

A

fried rice, curry, and risotto

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24
Q

describe salmonella Spp

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A

mechanism: infection
incubation period: 6-36 hours, usually 12-24 hours

symptoms: fever, headache, general aching of limbs, diarrhoea, vommiting
duration: 1-7 days,

20-40 fatal cases each year

foods involved : ANY

25
what is the mechanism of salmonella spp
infection
26
what is the incubation period of salmonella spp
6-36 hours usually 12-24
27
what are the main symptoms of salmonella spp
fever, headache, general aching of limbs, diarrhoea and vomiting
28
what is the duration of salmonella spp
1-7 days
29
what foods are involved in salmonella spp infections
any
30
describe Vibro Parahaemolyticus
mechanism: infection incubation period: 2-48 hours usually 12-18 symptoms: profuse diarrhoea leading to dehydration, vomiting and fever duration: 2-5 days foods involved: raw and cooked seafood especially selfish and fish in general
31
what mechanism of infection does Vibro parahaemolyticus use
infection
32
how long is the incubation period of vibe Parahaemolyticus
2-48 hours usually 12-18
33
What are the main symptoms of Vibro paraheamolyticus
profuse diarrhoea leading to dehydration, vomiting and fever
34
what is the duration of Vibro parahaemolyticus infection
2-5 days
35
which foods are associated with vibro Parahaemolyticus
raw and cooked seafood especially shell fish and fish in general.
36
Describe Clostoridium Perfringens
mechanism: infection (toxin produced in intestines) incubation period: 8-12 hours symptoms: abdominal pain, diarrhoea, nausea, rarely vomiting. duration : 12-24 hours foods involved: meat, reheated joints in particular, stews, pies
37
which foods are commonly involved in the infection caused by clostridium perfringens
meat, particularly reheated joints, stews, pies
38
what is the mechanism of infection used by clostridium perfringens
infection (toxin produced in intestines)
39
how long is the duration of the infection of clostridium perfringens
12-24 hours
40
what are the main symptoms of clostridium perfringens
abdominal pain, diarrhoea, nausea, rarely vomiting.
41
what is the incubation period of clostridium perfringens
8-12 hours
42
describe norovirus
mechanism infection incubation period: 24-72 hours symptoms: diarrhoea, vomitingm abdominal pain, great variation in severity from mild to incapacitating vomiting and diarrhoea duration: 1-7 days mean 4 days - often person to person spread foods involved: oysters, mussels, cold buffet foods.
43
what is the mechanism of NOROVIRUS
infection
44
what is the incubation period of norovirus
24-72 hours
45
what is the duration of the norovirus infection
1-7 days mean 4 days
46
which foods are associated with the norovirus
oysters mussels cold buffet foods
47
what are the main symptoms of norovirus
diarrhoea, vomiting abdominal pain great variations in severity from mild nausea to incaoasiting diarrhoea and vomiting.
48
describe e.coli 0157:H7
mechanism: infection incubation period: 3-4 days symptoms: haemorrhage colitis, sudden severe pain followed by watery diarrhoea nausea and vomiting, progress to bloody diarrhoea followed by anaemia and acute renal failure. may cause death in up to 36% susceptible patients foods involved: undercooked beef products, especially hamburgers, salads, raw milk
49
what is the mechanism of e.coli 0157:H7
infection
50
what is the incubation period of coli 0157:H7
3-4 days
51
what is the foods associated with e.coli 0157:H7
undercooked beef products, hamburgers, salads, raw milk
52
what are the main symptoms of E.coli 0157:h7
haemorragic colitus, sudden severs pain followed by watery diarrhoea progress to bloody diarrhoea and acute renal failure
53
describe listeria monocytogenes
mechanism: infection incubation period: 1-70 days symptoms: vary according to host from mild influenza type infection to pneumonia, septesemia, meningitis, most serious in pregnant women, very old, very young, immunocompromised over all 30% mortality duration: varies according to severity foods involved: raw chicken, pate, soft cheese, salads, cook-chill foods
54
what is the mechanism of infection by listeria monocytogenes
infection
55
what is the incubation period of listeria monocytogenes
1-70 days
56
what is the main symptoms of listeria monocytogenes
varies according to host from mild influenza type infections to pneumonia, septasemia, meningitis most serious in pregnant women, very old, very young, immunocompromised patients over all 30% mortality
57
what is the duration of listeria monocytogenes
varies according to severity
58
what foods are associated with listeria monocytogenes
raw chicken, pate, soft cheese, salads, cook-chill foods

medical and environmental microbiology 2015-16 (4 decks)

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