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BLOCK POSTING > 2 Food Poisoning > Flashcards

2 Food Poisoning Flashcards

1
Q

What is food poisoning?

A

Illness resulting from consumption of contaminated food, pathogenic bacteria, viruses, or parasites, as well as chemical or natural toxins.

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2
Q

What is gastroenteritis?

A

Inflammation of the stomach and intestinal epithelium.

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3
Q

Define diarrhea.

A

Passage of more than 3 loose stools within 24 hours.

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4
Q

What causes food poisoning?

A

Eating food contaminated with microorganisms or toxins.

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5
Q

What is dysentery?

A

Bloody diarrhea with mucus, tenesmus, pain, and fever usually caused by bacterial or parasitic infection.

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6
Q

What are food-associated infections?

A

Infections where food acts as a vehicle for pathogens or provides an environment for pathogen multiplication.

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7
Q

List the two types of food poisoning based on toxin origin.

A
  • Preformed toxins
  • Toxins produced in vivo
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8
Q

What are common symptoms of food poisoning?

A
  • Vomiting
  • Diarrhea
  • Exhaustion
  • Headache
  • Fever
  • Abdominal pain
  • Tiredness
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9
Q

What are the major pathogenic mechanisms in some foodborne bacteria?

A
  • Preformed toxin
  • Toxin production in vivo
  • Tissue invasion
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10
Q

What is the incubation period for Staphylococcus aureus food poisoning?

A

1-6 hours.

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11
Q

True or False: Staphylococcus aureus enterotoxins are heat-stable.

A

True.

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12
Q

What type of syndrome does Bacillus cereus cause with preformed toxins?

A

Short incubation ‘emetic’ syndrome.

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13
Q

What is botulism and which organism causes it?

A

A rare but serious disease caused by Clostridium botulinum.

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14
Q

What are the three types of botulism?

A
  • Food borne botulism
  • Infant botulism
  • Wound botulism
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15
Q

What are common foods associated with Clostridium perfringens food poisoning?

A
  • Stews
  • Gravies
  • Beans
  • Raw meat
  • Cooked meat dishes
  • Poultry
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16
Q

What is the primary source of Escherichia coli food poisoning?

A

Undercooked hamburger.

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17
Q

What are the symptoms of Campylobacter jejuni infection?

A
  • Diarrhea
  • Vomiting
  • Headache
  • Fever
  • Muscle pain
  • Dizziness
18
Q

What food is commonly associated with Salmonella infection?

A

Poultry and dairy products.

19
Q

What is the median incubation period for Listeria monocytogenes infection?

A

20 – 31 hours.

20
Q

List three common foodborne illnesses caused by parasites.

A
  • Giardiasis
  • Amoebiasis
  • Cryptosporidiosis
21
Q

What virus is responsible for over 19 million cases of food poisoning annually?

A

Norovirus.

22
Q

Fill in the blank: Nausea and vomiting within 1 to 6 hours are commonly caused by _______.

A

[Staphylococcus aureus, Bacillus cereus]

23
Q

What are the ten main reasons for outbreaks of food poisoning?

A
  • Food prepared too far in advance
  • Cooling food too slowly
  • Not reheating food to high enough temperatures
  • Use of cooked food contaminated with bacteria
  • Undercooking
  • Not thawing frozen poultry and meat sufficiently
  • Cross-contamination from raw to cooked food
  • Storing hot food below 63°C
  • Infected food handlers
  • Use of leftovers
24
Q

What are the five keys to safer food?

A
  • Keep clean
  • Separate raw and cooked
  • Cook thoroughly
  • Keep food at safe temperatures
  • Use safe water and raw materials
25
Q

True or False: Cooking can destroy all forms of Clostridium perfringens toxins.

A

False.

26
Q

What is the role of supportive management in Salmonella infections?

A

Antibiotics not needed unless there is evidence of invasion and sepsis.

27
Q

What is the action of botulinum toxin?

A

Blocks neurotransmission.

28
Q

What is the primary method for diagnosing foodborne illnesses?

A

Culture of feces, vomitus, or food samples.

29
Q

What is the preferred temperature for storing cooked and perishable food?

A

Below 5°C

This temperature helps to inhibit the growth of harmful bacteria.

30
Q

What should you avoid when thawing frozen food?

A

Thawing at room temperature

This practice can promote bacterial growth.

31
Q

What are safe practices when selecting food?

A

Use safe water and raw materials
Select fresh and wholesome foods
Choose foods processed for safety such as pasteurized milk
Wash fruits and vegetables

These practices help reduce the risk of foodborne illnesses.

32
Q

What should be done with food beyond its expiry date?

A

Do not use it

Consuming expired food can lead to food poisoning.

33
Q

What types of specimens may be collected for diagnosis in food poisoning cases?

A

Faeces
Vomitus
Serum
Blood
Nasal swab
Swab of hand
Swabs of food preparation environment
Food remnant

The selection depends on the specific situation.

34
Q

Which tests are commonly used for diagnosing foodborne illnesses?

A

Culture
Toxin testing (ELISA, LA)
PCR

These tests help identify pathogens and toxins in the samples.

35
Q

What is the mainstay of therapy for most cases of food poisoning?

A

Supportive measures

These include hydration and symptom management.

36
Q

How can most diarrheal diseases be managed?

A

Oral rehydration

This is crucial for preventing dehydration.

37
Q

What medications offer symptomatic relief in food poisoning?

A

Antiemetics
Antiperistaltic agents

These can help alleviate nausea and control diarrhea.

38
Q

When are antiperistaltics contraindicated?

A

In patients with high fever, bloody diarrhea, or fecal leukocytes

These symptoms suggest an invasive infection.

39
Q

When may antimicrobials be necessary in food poisoning treatment?

A

Invasive salmonellosis and typhoid fever

They can be life-saving in these serious infections.

40
Q

What is the recommendation for antimicrobials in uncomplicated infections with nontyphoid salmonellae?

A

Should be avoided

Antimicrobials do not provide value in these cases.

41
Q

Is there any value in using antimicrobials for staphylococcal food poisoning?

A

No value

Similarly, they are ineffective for C. perfringens and B. cereus food poisoning.

BLOCK POSTING (18 decks)

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