Staph

Question 1

G.M Dack and coworkers ______________ fluids from cultures of “a yellow hemolytics staph” isolated from contaminated cake

Answer 1

voluntarily consumed

Question 2

What consists of a group of small, spherical cells?

Answer 2

Staph

Question 3

Is staph gram-positive or gram-negative?

Answer 3

Positive

Question 4

Several species of Staph includes coagulase-negative and coagulase-positive _________.

Answer 4

isolates

Question 5

What two disease occur?

Answer 5

Toxic shock syndrome and staphylococcal food poisoning

Question 6

What caused staphylococcal food poisoning?

Answer 6

ingesting preformed toxins present in food

Question 7

What is the main contagion responsible for staphylococcal food poisoning?

Answer 7

S. aureus

Question 8

Staphylococcal toxins are highly heat stable and can survive sterilization by the _____________.

Answer 8

Canning industry

Question 9

What are the sources of staph?

Answer 9

Humans are the main reservoir
Commonly found in nose and skin

Question 10

How is staph spread?

Answer 10

By direct physical contact, skin fragments and respiratory droplets

Question 11

True or False. Most staph food poisoning is traced to food contaminated by humans during preparation.

Answer 11

True

Question 12

What is a serious problem for the dairy industry?

Answer 12

Mastitis

Question 13

What conditions are associated with staph?

Answer 13

inadequate refrigeration
Poor hygiene
Inadequate cooking or prolonged warming of food
Prep too far in advance

Question 14

Staph is highly resistant to temp, low water activity, high_______ and desiccation.

Answer 14

salt

Question 15

What can survive air, dust and sewage?

Answer 15

Staph

Question 16

What is the most osmotolerant foodborne pathogen?

Answer 16

Staph

Question 17

True or False. S. aureus Resistance to Environmental Conditions

Answer 17

True

Question 18

Staph food poisoning is a _______________ causing vomiting after an unusually short time after eating.

Answer 18

self-limiting

Question 19

What are common symptoms?

Answer 19

Vomiting, nausea, cramps, diarrhea, headaches, and/or prostration

Question 20

Staph is highly resistant to proteolytic enzymes such as:

Answer 20

pepsin, trysin, chymotrypsin, rennin, papain

Question 21

What is osmotolerant?

Answer 21

Can survive low water activity in food

Question 22

When they grow in food with low water activity, they produce less _____________.

Answer 22

enterotoxin

Question 23

The staph enterotoxins acts at what level?

Answer 23

Gut level

Question 24

What is an enzyme highly associated with toxin production?

Answer 24

Coagulase

Question 25

Who says that neither the coagulase test, the thermostable nuclease test nor the carbohydrate fermentation patter are reliable tools for differentiating toxic from nontoxic strains?

Answer 25

FDA