Powerpoint 8

Question 1

Differentiate between
Food infection and good intoxication

Answer 1

Food intoxication -microbial DISEASE resulting from the ingestion of foods containing performed microbial toxins
Food infection - microbial INFECTION
Resulting from the ingestion of pathogen-contaminated food

Question 2

Illness caused for staph and clostridium

Answer 2

Staphylococcus aureus - “staphylococcal food poisoning”
Clostridium botulinum -
“Botulism”

Question 3

Description of Staphylococcus aureus
Clostridium botulinum

Answer 3

Staphylococcus aureus -
Gram positive, cocci “bunch of grapes”
Clostridium botulinum -
Gram positive, anaerobic, spore forming rod

Question 4

Onset time of Staphylococcus aureus
Clostridium botulinum

Answer 4

Staphylococcus aureus -
1 to 6 hours
Clostridium botulinum -
Dose related (varies from a few hours to 8 days but majority are 24-48 hours

Question 5

Infective dose of Staphylococcus aureus Clostridium botulinum

Answer 5

Staphylococcus aureus -
1.0 microgram of the toxin will produce symptoms
Clostridium botulinum -
1 nano gram of toxin will produce symptoms

Question 6

Symptoms of Staphylococcus aureus
Clostridium botulinum

Answer 6

Staphylococcus aureus -
Violent projectile vomiting, diarrhea, abdominal cramps, nausea lasting 24-48 hours
Clostridium botulinum -
Neuropathic chemical that prevents the neurotransmitter, acetylcholine, from being released

Question 7

Reservoirs of Staphylococcus aureus
Clostridium botulinum

Answer 7

Staphylococcus aureus -
Humans: nose, hands, skin infections
Poultry: skin (raw meat)
Cow: with mastitis (infected udders)
Clostridium botulinum -
Fresh and coastal waters, mud
Common in soil and dust

Question 8

Transmission of Staphylococcus aureus
Clostridium botulinum

Answer 8

Staphylococcus aureus -
Growth of organisms and subsequent toxin production in foods left in the “danger zone”
Clostridium botulinum -
Ingestion of food with performed toxins

Question 9

Sources of outbreaks of Staphylococcus aureus
Clostridium botulinum

Answer 9

Staphylococcus aureus -
Cream filled bakery products, sandwich fillings, milk and dairy products
Clostridium botulinum -
Low numbers of spores should be anticipated in all raw materials especially vegetables

Question 10

Treatment and prevention of Staphylococcus aureus
Clostridium botulinum

Answer 10

Staphylococcus aureus -
ORT to replace lost electrolytes and water
Prevention: good hygiene, proper food handling during prep
Clostridium botulinum -
Antitoxins and respiratory support
Prevention: proper heat processing (3 mins @ 121 C) never eat foods from leaking or bulging cans

Question 11

Two ways you could use to differentiate between S. aureus and S.epidermidas in the lab

Answer 11

1. Rabbit plasma testing
2. Growth on differential plates (haze around the S. aureus)