Salmonella, Campylobacter, Listeria and Escherichia coli

Question 1

which is the most common foodborne pathogen?

Answer 1

-campylobacter with 280,000

Question 2

which pathogen causes the most hospital admissions?

Answer 2

-salmonella

Question 4

what are the 3 symptoms of salmonella and how long do they take to show?

Answer 4

-diarrhoea
-fever
-abdominal cramps
-12-72 after infection

Question 5

what are salmonella? where are they typically found and how are they transmitted?

Answer 5

-microscopic living creatures that pass from the faeces of people/ animals
-in the intestines of animals and are transmitted through contaminated food and water

Question 6

what is the incubation period for salmonella? what is the illness salmonella infection causes?

Answer 6

-typically between 12-72 hours but it depends on the individuals health and strain of the pathogen
-salmonellosis

Question 7

what are the 6 sources of salmonella?

Answer 7

-meat products contaminated during slaughter
-eggs that are raw or uncooked
-f+v from contaminated soil
-raw unpasturised milk
-untreated water
-food handlers with poor hygiene

Question 8

what does the incubation period of salmonella and the severity of its symptoms depend on?

Answer 8

-incubation depends on how fit/ able the individual is
-degree of symptoms depends on how much of the bacteria was ingested

Question 9

what are the 6 main symptoms of an infection by salmonella?

Answer 9

-diarrhoea
-stomach cramps and nausea
-fever
-vomiting
-headache
-blood in stools in severe cases

Question 10

what are 5 groups which are higher risk for severe symptoms of salmonella?

Answer 10

-older adults
-babies
-pregnant women
-people with a suppressed immune system e.g. HIV, chemotherapy
-international travellers

Question 11

what is the term used to describe the most commonly affected area from salmonella symptoms?

Answer 11

-gastroenteritis- vomiting, abdominal cramps and diarrhoea

Question 12

what type of illness can salmonella cause in severe cases? what are 3 symptoms of this?

Answer 12

-systemic illness in the bloodstream
-nausea, prolonged fever and lethargy
-in some cases the septicemia can be fatal

Question 13

what are 5 preventative measures for salmonella?

Answer 13

-thorough cooking kills salmonella bacteria- core temp of 75 degrees
-do not consume raw poultry or uncooked eggs
-wash all produce thoroughly and avoid cross contamination
-drink safe treated water and pasteurised milk
-food safety education by the FS for food handlers which helps to improve hygiene practices to prevent the spread of salmonella

Question 14

what is the incubation period for campylobacter?

Answer 14

-24-72 hrs

Question 15

what is campylobacter and what does it cause?

Answer 15

-campylobacter is a bacteria which causes the disease campylobacteriosis

Question 16

what are 5 sources of campylobacter?

Answer 16

-poultry being raw or undercooked
-unpasteurised milk
-contaminated water
-fruits and vegetables
-pets which are infected

Question 17

who are more likely to suffer worse from campylobacter?

Answer 17

-young children
-older adults
-pregnant women
-people with weakened immune systems

Question 18

what are 5 general symptoms of an infection by campylobacter?

Answer 18

-diarrhoea
-stomach cramps
-fever
-nausea and vomiting
-headache

Question 19

what are 5 of the severe symptoms of a campylobacter infection?

Answer 19

-reactive arthritis which causes joint pain and swelling
-meningitis which causes the inflammation of membranes surrounding the CNS
-GBS where the body’s immune system attacks the nerves
-chronic inflammation of the colon
-IBS

Question 20

what are 4 preventative measures against campylobacter?

Answer 20

-proper food handling e.g. cooking food to a core temp of 85 degrees to kill bacteria and prevent cross contamination
-avoid consuming unpasteurized milk and untreated water
-hand hygiene
-consume only pasteurised milk and treated water
-food safety education from FSA who offer comprehensive food hygiene training for businesses and guidance for consumers

Question 21

what is the illness causes by an infection by listeria, what is the incubation period and how long does it take for symptoms to show?

Answer 21

-listeriosis
-incubation period ranges from 1 to 70 days
-symptoms appear withing 1-4 weeks after exposure

Question 22

what are 3 sources of listeria?

Answer 22

-ready to eat foods e.g. deli meats and soft cheeses
-pre made food e.g. sandwiches and salads
-contaminated water

Question 23

what are the 4 symptoms in most cases of listeria?

Answer 23

-fever and chills
-muscle aches
-nausea and vomiting
-diarrhoea

Question 24

what can be the 4 symptoms be in rare cases for listeria?

Answer 24

-meningitis which is inflammation of membranes of the CNS
-septicemia which is a blood infection
-miscarriage or stillbirth in pregnant women
-inflammation of the brain

Question 25

what are the 4 groups that are most vulnerable to listeria?

Answer 25

-older adults -pregnant woman -babies -people with a weak immune system e.g. HIV

Question 26

why are pregnant women more susceptible to listeria? how many more times likely are they to contract the disease?

Answer 26

-listeriosis can cause miscarriage, still birth or severe illness in the baby -pregnant women are 10 times more likely to get listeriosis -babies born with listeria can suffer from sepsis or meningitis which can lead to long term effects such as intellectual disabilities, blindness and seizures

Question 27

what are 5 ways listeria can be prevented?

Answer 27

-proper food handling e.g. ensure fridge is set at below 5 degrees -hand hygiene -safe water practices e.g. use only treated water -pasteuristaion -food safety education from the FSA and Safefood Ireland offer training on hygiene and safety for businesses and guidance for consumers

Question 28

what are the 5 sources of E.coli?

Answer 28

-meat products as E.coli is usually found in the intestines of animals -fruit and vegetables as E.coli can be present in contaminated soils -unpasteurised milk and milk products can contain E.coli bacteria as pasteurisation kills the pathogens -untreated water can contain E.coli therefore water delivered to food businesses must meet FSA standards -food handlers who do not wash their hands after using the toilet as E.coli can be passed through stools

Question 29

what are 4 symptoms of e.coli?

Answer 29

-diarrhoea -stomach cramps -nausea and vomiting -fever

Question 30

what is the symptom of severe infection from E.coli?

Answer 30

-HUS Haemolytic Uremic Syndrome which causes small blood vessels to become inflammed which causes blood clots -these clots damage the kidney and lead to kidney failure which can be fatal

Question 31

what are 5 groups who are vulnerable to an infection from E.coli?

Answer 31

-young children due to developing immune systems, the diarrhoea can be very threatening as it can lead to dehydration -older adults due to weakened immune systems and dehydration can also occur -immunocompromised individuals have decreased immunity particularly those who have kidney disease or diabetes -pregnant women can get serious kidney infections or UTI -international travellers to regions with poor sanitation and unsafe drinking water

Question 32

what are 5npreventative measures against e.coli infection?

Answer 32

-proper food handling e.g. ensuring meat is cooked thoroughly and cross contamination is avoided -hand hygiene -safe water practices e.g. drinking treated water only -pasteurisation eliminates the risk of E.coli -food safety education as the FSA offers food hygiene and safety training for food businesses and guidance for consumers