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Micro Exam 1 (Lauren) > Bacterial GI 2 > Flashcards

Bacterial GI 2 Flashcards

1
Q

When you suspect shigella and you want to send specimens to the lab, what must you do?

A

Get the sample on a plate Quickly!

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2
Q

What is the reservoir of C.diff in nosocomial outbreaks?

A

Asymptomatic carriers of c. Diff

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3
Q

Is salmonella incidence increasing or decreasing?

A

Increasing

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4
Q

Will you be sick for a long time after consuming the toxins of staphylococcus, B. Cereus, or C. Perfringens?

A

No, these are short duration, since no additional growth of the organism or production of the toxin will occur

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5
Q

How long after eating food infected by the heat stable preformed toxin of staphylococcus will you start having N/V, diarrhea, cramps and acute salivation?

A

1-6 hours…fast!

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6
Q

Which strain of salmonella leads to food poisoning?

A

Salmonella typhimurium

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7
Q

What kinds of symptoms will you have if you ingest the preformed toxin of bacillus cereus?

A

Beautiful projectile vomiting only 1-5 hours after eating the contaminated food

🍚

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8
Q

Is salmonella normal gut flora?

A

It is in birds and other animals!!!

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9
Q

Is the infectious dose of shigella high or low?

A

Very low, don’t need much

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10
Q

Do state authorities keep track of serotypes of salmonella

A

Yes

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11
Q

Is it possible to have disease with colonization of staph?

A

Yes, because just ingestion of the heat stable preformed toxin in foods will cause disease

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12
Q

Which patients need special care for salmonella poisoning?

A

AIDS patients

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13
Q

Are the eggs you buy at Safeway pasteurized?

A

Yes

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14
Q

What is an example of a physician-induced disease?

A

C. Diff causing pseudomembranous colitis

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15
Q

How do you treat shigella?

A

Fluid replacement

Antibiotics might help shorten the course and eliminate carriers, but there are lots of resistant strains

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16
Q

Is c.diff part of the normal flora?

A

It is in about 10% of people who are asymptomatic !

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17
Q

What are the 4 species of shigella and which two are most prevalent in the US

A

Group A- S. dysentariae-WORST ONE HUS CAUSING

Group B- S. flexneri

Group C- S. boydii

Group D- S. sonnei

Flexneri and sonnei are most common in US

(I don’t know if we need to know this)

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18
Q

Can you detect the staph toxin in foods?

A

No, there is nothing off about the smell/taste/appearance

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19
Q

How is shigella spread?

A

Person to person

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20
Q

Does shigella cause a fever?

A

Yes

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21
Q

What organism causes problems when you cook meat inadequately to kill spores, then leave it out, allowing the spores to germinate?

A

Clostridium perfringens

22
Q

Will antibiotics help you if you have staphylococcal food poisoning/.

A

No. This is an intoxication from Enterotoxin A

23
Q

What should you suspect if you see blood, mucus, PMNs and RBCs in someone’s feces?

A

Shigella

24
Q

Is staphylococcal food poisoning directly communicable from person to person?

A

No

25
Q

What are some complications of shigella?

A

Reiters syndrome in HLA-B27 people

Hemolytic Uremic syndrome (HUS) if you have Shigella dysentariae since it produces shiga toxin

26
Q

What kind of a sample is ideal to send to the lab if you suspect shigella?

A

Blood-tinged flecks of mucus

27
Q

When do we see the most salmonella infections?

A

Summer and fall

28
Q

How do you diagnose salmonella?

A

Culture a sample of the food that made them sick

Stool sample

Blood cultures

Fluorescent Antibody tests allow for serological confirmation

29
Q

What should you be very suspicious of if someone starts hardcore vomiting 1-5 hours after eating?

A

Bacillus cereus

30
Q

What is the source of staphylococcus toxin in foods?

A

Humans

31
Q

What food is associated with staphylococcal food poisoning

A

Custard-filled baked goods

Also canned foods, processed meats, potato salad

32
Q

What are the two forms of bacillus cereus disease?

A
  1. Emetic form- preformed toxin is ingested

2. Diarrheal form- ingestion of large numbers of vegetative cells

33
Q

How do you treat salmonella?

A

Supportive care, fluid/electrolytes

AIDS patients get a little extra love

34
Q

How do humans get salmonella?

A

Food contamination

35
Q

What kind of symptoms will you get with shigella?

A

Ranges from moderate diarrhea to severe dysentery

Starts with fever, cramps, vomiting, and watery diarrhea, and then can progress to dysentery in severe forms: blood, mucus, and PMNs in stools

36
Q

What is the 2nd leading cause of food borne disease?

A

Staphylococcus

37
Q

What is the best way to prevent shigella

A

Hand washing. Especially kids

38
Q

How do you get clostridium perfringens?

A

Grossly contaminated meat/poultry that was left out after cooking that wasn’t enough to destroy spores!

39
Q

What is the difference between shiga toxin and shiga-like toxin?

A

They are biochemically identical

40
Q

Do we see shigella in regions with modern plumbing and good sanitation?

A

Yes

41
Q

What organism is associated with eating spores in rice?

A

Bacillus cereus

42
Q

Which microbe might get passed to you from your pet dog, cat, or turtle?

A

Salmonella

43
Q

How do you prevent bacillus cereus?

A

Promptly refrigerating all grain foods after cooking

44
Q

What is the specific preformed heat-stable toxin produced by staphylococcus that makes you vomit and shit

A

Enterotoxin A

Tolerates boiling for 30 minutes!

45
Q

Do you need a high or low dose to get clostridium perfringens?

A

High dose

46
Q

Does C.diff always cause pseudomembranous colitis?

A

No it may just cause diarrhea/cramping or it can cause a severe colitis, but without a pseudomembrane

47
Q

How long does clostridium perfringens type A illness last?

A

Complete recovery in one day

48
Q

Since our eggs are pasteurized, does that mean that the yolk is sterile and safe to eat raw?

A

No, since the chicken may be infected by salmonella, and it will get in there before it even lays the egg

49
Q

Why do we see more salmonella these days?

A

Food processing changes-large scale facilities increase risk of massive common source outbreaks

Changing consumer preferences for fresh food items, including salad ingredients (tomatoes) has led to mosre cases by cross contamination by consumers or at the factory by equipment or water supplies with poop in them

Changes in animal husbandry

50
Q

What is a predisposing factor to C.diff infection?

A

Disruption of normal gut flora

51
Q

What is the reservoir for shigella?

A

Humans

52
Q

What is the “pseudomembrane” in PMC?

A

An elevated yellowish plaque over inflamed mucosa. Its a fibrin mesh of necrotic cells, PMNs, monocytes, and RBCs

Micro Exam 1 (Lauren) (7 decks)

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