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RUSVM Epidemiology > Bacterial Foodborne Diseases > Flashcards

Bacterial Foodborne Diseases Flashcards

1
Q

bacterial foodborne infections caused by:

A

intoxication

infection

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2
Q

bacteria associated with intoxication:

A

Staphylococcus aureus
Bacillus cereus
Clostridium botulinum
Clostridium perfringens

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3
Q

bacteria associated with infection

A 
Campylobacter jejuni
Salmonella spp.
Escherichia coli
Vibrio spp.
Listeria monocytogenes
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4
Q

2 ways bacterial toxins are named

A

by type

by target tissue

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5
Q

endotoxins

A

gram +

staph, bacillus, clostridium

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6
Q

exotoxins

A

gram -

campylobacter, salmonella, E. coli, Vibrio

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7
Q

typical symptoms: intoxication

A

Onset is usually rapid: 30min‐6hrs most commonly, but up to 12 hrs
Illness usually lasts for ~1‐2 days
The primary exception is botulism toxin
(neurotoxin)

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8
Q

typical symptoms: infection

A

Onset in several hours, to days
Illness usually lasts for several days
Many produce enterotoxins that cause watery diarrhea, ranging from mild to severe
Invasive species, or species with toxins that kill enterocytes, cause dysentery, fever, and possibly septicemia

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9
Q

Staphylococcus aureus: reservoir

A

skin and nose of many healthy people

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10
Q

Staphylococcus aureus: transmission

A

Vehicle: food: contaminated with S. aureus

and stored at temperatures favorable to growth and toxin production (danger zone: 40-140 F)

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11
Q

Staphylococcus aureus: clinical signs

A

Most common foodborne intoxication
rapid onset (30min-6hrs)
Vomiting, diarrhea, cramping
+/- 24hrs

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12
Q

Staphylococcus aureus: prevention

A

proper food hygiene and storage

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13
Q

Bacillus cereus: reservoir

A

soil

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14
Q

Bacillus cereus: transmission

A

Vehicle: food, contaminated with bacteria or

spores and stored at temperatures favorable to growth and toxin production (rice and grains!!)

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15
Q

Bacillus cereus: clinical signs 2 forms

A

“Enteric Form” Nausea and vomiting
Incubation period 30 minutes to to 6hrs
“Diarrhea form” diarrhea and cramping
Incubation period 8‐16 hrs

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16
Q

Bacillus cereus: prevention

A

proper food hygiene and storage

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17
Q

Clostridium botulinum: reservoir

A

Soil; sediments (stream, lake, and coastal waters); intestinal tracts of fish and mammals; gills and viscera of crabs and shellfish; honey

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18
Q

Clostridium botulinum: transmission

A

Vehicle: food contaminated with spores at
production and then improperly processed
allowing growth and toxin production

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19
Q

Clostridium botulinum: clinical signs (neurotoxin)

A

flaccid paralysis
small infective dose
onset 18-36hrs
infant botulism (under 1 year)

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20
Q

Clostridium botulinum: prevention

A

Avoid contamination of food
Don’t feed honey to children less than 12 months of age
Proper preparation of food

21
Q

Clostridium perfringens: reservoir

A

Soils, sediments, intestinal tracts of people and animals

22
Q

Clostridium perfringens: transmission

A

Vehicle: foods contaminated at production, processing or preparation

23
Q

Clostridium perfringens: clinical signs

A

Incubation period 8‐22 hrs
Vomiting, diarrhea, abdominal cramps
Duration 24 hrs

24
Q

Clostridium perfringens: prevention

A

proper food processing and preparation

25
Q

preventing foodborne intoxication

A

Proper food hygiene
Proper food preparation and storage
Proper canning
Meat hygiene

26
Q

True/False: Campylobacter jejuni is more prevalent in the summer

A

true: picnics

27
Q

Campylobacter jejuni: reservoir

A

Normal component of intestinal flora of many species
Many bird species
Many mammalian species can be infected

28
Q

Campylobacter jejuni: transmission

A

C. jejuni is very fragile
Vehicle is contaminated food, water
Very low infectious dose
Direct contact with farm animals

29
Q

Campylobacter jejuni: clinical signs

A

Incubation period: 2‐5 days
Infection and enterotoxin production
Duration of symptoms: 7 days (2‐10 days)

30
Q

Campylobacter jejuni: prevention

A

target the vehicle:
– OFFS: reduce infection in birds going to slaughter
– Meat hygiene
– Pasteurization of milk
– Proper handling and cooking of meat esp poultry

31
Q

Salmonella spp: reservoir

A

GI flora in many species (birds, cattle, rodents, etc.)

skin flora in reptiles

32
Q

Salmonella spp: transmission

A

many foods

33
Q

Salmonella spp: clinical signs

A

Incubation period: 12‐72 hours
An invasive type infection
Duration of symptoms: usually 4‐7 days

34
Q

Salmonella spp: prevention

A

many strategies
pre-harvest: OFFS
post-harvest: hygiene, pasteurization, cook foods properly, education

35
Q

Salmonella Enteritidis

A

Causes egg‐associated salmonellosis

Associated with eating raw or undercooked eggs

36
Q

E. coli: reservoir

A

found in many mammalian species

varying pathogenicity

37
Q

E. coli: transmission

A

Vehicle: contaminated food

Carcasses contaminated in plant, veggies irrigated with contaminated water, unpasteurized milk, cheese, fruit juices

38
Q

E. coli: clinical signs (O157H7)

A

Incubation period: 3‐4 days
Infection + enterotoxin (Shiga toxin) production
Duration of symptoms: 5‐7 days
5-10%: hemolytic uremic syndrome

39
Q

E. coli: prevention

A

many different strategies
pre-harvest: OFFS, vaccination
post-harvest: hygiene, pasteurization, cook food properly

40
Q

true/false: most cases or E. coli are seen from outbreaks

A

true

41
Q

Vibrio cholerae: reservoir

A

People, naturally found in brackish rivers and coastal waters

42
Q

Vibrio cholerae: transmission

A

water: most important
transmission: contaminated by water

43
Q

Vibrio cholerae: clinical signs

A

Very important world wide

Infection + enterotoxin = VERY watery diarrhea

44
Q

Vibrio cholerae: prevention

A

Sanitation, sewage management and water treatment

Food preparation: Proper handling and cooking of food especially shellfish, wash fruits and veggies

45
Q

Listeria monocytogenes: reservoir

A

soil, water, animals

46
Q

Listeria monocytogenes: transmission

A

vehicle: infected food

replicates at low temperatures (low as 3C)

47
Q

Listeria monocytogenes: clinical signs

A

Causes mild food poisoning, or flu‐like symptoms, in most exposed people
– No toxin production
– Septicemia and meningitis
– Abortions

48
Q

Listeria monocytogenes: prevention

A

Meat hygiene
Pasteurize milk
Food preparation: Cook food fully, wash fruits and veggies

49
Q

prevention of foodborne infection

A

Target the vehicle: no toxins produced in food

  • OFFS
  • meat hyigene
  • pasteurization (capy, salmonella, E. coli, listeria)
  • proper handling and cooking of food
  • sewage management (Vibro cholera)

RUSVM Epidemiology (18 decks)

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