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PUBLIC HEALTH > BAD BUGS > Flashcards

BAD BUGS Flashcards

1
Q

what type of gram bacteria (+/-) is Salmonella enterica

A

Gram -

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2
Q

what are the 2 main subtypes of Salmonella enterica

A

S. Enteriditis (Nontyphoidal) *North America
S. Typhi & Paratyphi (Typhoid fever) *foreign travel

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3
Q

SALMONELLA ENTERICA commonly implicated foods

A

raw / improperly pasteurized milk
raw meat / poultry
eggs

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4
Q

SALMONELLA ENTERICA contamination source

A
  • domestic and wild animals (Nontyphoidal)
  • humans (Nontyphoidal and Typhoidal)
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5
Q

SALMONELLA ENTERICA incubation period

A

GI (Nontyphoidal): 6-72 hours
Typhoidal: 1-3 weeks post exposure

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6
Q

Major symptoms of Nontyphoidal Salmonella enterica

A
  • nausea, V+/D+, fever, cramps
  • lasts about a week
  • low fatality
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7
Q

Major symptoms of Typhoidal Salmonella enterica

A
  • Rash of flat, rose colored spots
  • high fever, D+ lethargy, abdominal pain
  • lasts 2 weeks
  • untreated fatality rate 10%
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8
Q

common measures for prevention of Salmonella enterica

A

thorough cooking
strict food handling hygeine
pre-travel vaccination

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9
Q

what type of gram bacteria is CAMPYLOBACTER JEJUNI

A
  • gram -, non spore forming
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10
Q

commonly implicated foods by CAMPYLOBACTER JEJUNI

A

raw poultry, raw milk and cheeses, water

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11
Q

sources of contamination for CAMPYLOBACTER JEJUNI

A

normal gut flora of most food animals

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12
Q

infection type of CAMPYLOBACTER JEJUNI

A

’ true ‘ infection non toxin producing

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13
Q

incubation period for CAMPYLOBACTER JEJUNI

A

2 - 5 days

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14
Q

Major symptoms of CAMPYLOBACTER JEJUNI

A
  • Fever, nausea, headache, D+/V+, cramps
  • most cases are self-limiting (2-10 days)
  • children and young adults most common
  • pregnant women at risk for miscarriage or stillbirth
  • Guillain-Barre syndrome is a known sequel
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15
Q

control measures for CAMPYLOBACTER JEJUNI

A
  • hygienic slaughter processing
  • clean and rinse FF&V
  • prevent cross-contamination
  • refrigerate food
  • don’t eat unpasteurized dairy products
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16
Q

Enterohemorrhagic Escherichia coli gram type

A

gram -
* produces a shiga-toxin
* serotype 0157:H7 is predominate strain in US

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17
Q

E.Coli commonly implicated foods

A
  • ground meat, raw milk, juices
  • fresh veggies
  • apple cider
  • yogurt, mayo
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18
Q

E.coli contamination source

A
  • cattle
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19
Q

what type of infection is E.coli

A

toxico infection

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20
Q

incubation period of E.coli

A

3-4 days

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21
Q

major symptoms of E.coli

A

Hemorrhagic colitis - most common
—> severe abdominal pain, cramps, nausea, V+
—> D+ initially watery then bloody

Hemolytic uremic syndrome
- most common in children under age of 5

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22
Q

control measures for E.coli

A
  • cook ground beef well
  • don’t have unpasteurized products
  • soft cheese scary
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23
Q

what type of bacteria is Listeria monocytogenes

A

gram +, salt tolerant, can survive and grow in freezing temp

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24
Q

commonly implicated foods by LISTERIA MONOCYTOGENES

A
  • raw milk, soft cheese
  • smoked fish, other seafood
  • deli meat
  • raw veggies
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25
Q

source of contamination for LISTERIA MONOCYTOGENES

A
  • ubiquitous in the environment
  • livestock food and silage
    —-> causes neurological disease in livestock

think listeria ‘hysteria’ neurological issues

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26
Q

incubation period for LISTERIA MONOCYTOGENES

A

Gastroenteritis appears a few hours to 3 days post-ingestion

invasive form can be 3 days - 3months

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27
Q

Major symptoms for GI LISTERIA MONOCYTOGENES

A

mild fever, nausea, V/D+

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28
Q

major symptoms of INVASIVE LISTERIA MONOCYTOGENES

A
  • headache, stiff neck, confusion, loss of balance
  • Mortality rate 15-30% !
  • 1/3 of pregnant women lose their fetuses
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29
Q

control measures for LISTERIA MONOCYTOGENES

A

No raw milk or raw milk products
avoid ready to eat foods
wash FF&V
thoroughly cook meat

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30
Q

what type of gram bacteria is CLOSTRIDIUM PERFRINGENS

A

gram + spore forming

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31
Q

commonly implicated foods by CLOSTRIDIUM PERFRINGENS

A
  • meats (esp beef, poultry)
  • mexican food
  • veggies
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32
Q

contamination source for CLOSTRIDIUM PERFRINGES

A
  • ubiquitous in soil
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33
Q

intoxication type caused by CLOSTRIDIUM PERFINGENS

A

Intoxo infection
enterotoxin forms in intestine
similar to C. botulinum except its spores are heat resistant

34
Q

is salmonella enterica an infection or intoxication

A

infection

35
Q

is campylobacter jejuni an infection or intoxication

A

infection

36
Q

is E.coli an infection or intoxication

A

toxico infection
- shiga toxin formed after ingestion of bacteria

37
Q

is listeria monocytogenes an infection or intoxication

A

infection

38
Q

Is clostridium perfringes an infection or intoxcation

A

TOXICO INFECTION
- enterotoxins form in intestine after ingestion of the bacteria (not a pre-formed toxin)

39
Q

major symptoms of CLOSTRIDIUM PERFRINGENS

A

watery D+
self-limiting except in immune-suppressed
very rare form (pigbel disease) is highly fatal

40
Q

what is pigbel disease

A

very rare form of Clostridium perfingens
- necrotizing enteritis
- contaminated pork
- common in Papua New Guinea

41
Q

what is the incubation period for CLOSTRIDIUM PERFINGENS?

A

16 hours (FAST)

42
Q

what are the control measures for CLOSTRIDIUM PERFRINGENS

A

refrigerate or eat foods very soon after cooking

43
Q

what type of gram bacteria is Staphylococcus aureus

A

gram +

44
Q

commonly implicated foods from staphylococcus aureus

A

almost any food that requires extensive handling and has been left long enough to incubate

45
Q

source of contamination for Staphylococcus aureus

A

ubiquitous in nature
25% of people are healthy carriers

46
Q

is Staphylococcus aureus an infection or intoxication

A

intoxication
- heat stable enterotoxin survives cooking temps even though bacteria get destroyed

47
Q

incubation period for Staphylococcus aureus

A

RAPID 1-7 hours post ingestion

48
Q

major symptoms of Staphylococcus aureus

A

-V+/D+, nausea, cramping
- dehydration –> low bp, headache
- mild fever if any
- self limiting (~ one day)

49
Q

control measures for Staphylococcus aureus

A

strict food handling hygiene
keep cold foods cold and hot foods hot

50
Q

what gram bacteria type is Bacillus cereus

A

gram + spore forming

51
Q

commonly implicated foods for Bacillus cereus

A

V+ type: rice and starchy foods
D+ type: many foods

52
Q

source of contamination and infection for Bacillus cereus

A

ubiquitous in env
fecal-oral contamination
inadequate personal hygiene
cross contamination b/w raw and cooked foods

53
Q

is Bacillus cereus an infection or intoxication

A

both types (V+/ D+) are intoxication

Vomiting type is heat STABLE
Diarrhea type is heat LABILE

54
Q

incubation period for Bacillus cereus

A

V+ type: 30 min - 6 hours
D+ type: 6 to 15 hours

55
Q

major symptoms of Bacillus cereus

A

V+ type: nausea, vomiting
D+ type: watery diarrhea, abdominal pain

56
Q

control measures for Bacillus cereus

A

refrigerate cooked foods and leftovers promptly
reheat foods rapidly and thoroughly

57
Q

incubation period for Clostridium botulinum

A

18-36 hours after ingestion of the preformed toxin

58
Q

major symptoms of Clostridium botulinum

A
  • double or blurred vision, ptosis
  • slurred speech, difficulty swallowing
  • muscle weakness
  • untreated can lead to paralysis and suffocation
59
Q

what type of gram bacteria is Clostridium botulinum

A

gram + spore forming

60
Q

commonly implicated foods by Clostridium botulinum

A

low oxygen foods (canned products)
infant botulism is associated w/ honey

61
Q

is Clostridium botulinum an infection or intoxication

A

potent neurotoxin

62
Q

symptoms of infant botulism

A

constipation
flat facial expression, poor feeding
weak cry, muscle weakness

63
Q

control measures for Clostridium botulinum

A

boil canned foods for 10 mins before eating
process foods to below 4.6 pH
don’t feed infants under 1 yr honey

64
Q

what type of foodborne pathogen is Hepatitis A

A

environmentally hardy RNA virus

65
Q

commonly implicated foods by Hepatitis A

A

person to person contact is more common than foodborne

contaminated water,, shellfish, salads

66
Q

source of contamination for hepatitis A

A

feces of infected people

67
Q

is Hepatitis A an infection or intoxication

A

infection

68
Q

what is the incubation period for Hepatitis A

A

LONG, 30 days. makes it hard to ID source

69
Q

major symptoms of Hepatitis A

A
  • usually asymptomatic in kids less than 6 yrs old
  • initially : fever, nausea, abdom pain followed by jaundice
  • duration is 1-2 weeks
70
Q

controls measures for Hepatitis A

A

wash hands!
thoroughly cook foods
virus able to withstand heat and freezing better than most bacteria

HEP A VACCINE

71
Q

what type of foodborne pathogen is Norovirus

A

environmentally hardy RNA virus

72
Q

commonly implicated foods by Norovirus

A

virtually any food prepared by an infected person
shellfish grown in infected water

73
Q

source of contamination for Norovirus

A

humans are only known resevoir
contaminated water is common vehicle

74
Q

is Norovirus an infection or intoxication

A

infection

75
Q

incubation period for Norovirus

A

24-48 hours

76
Q

major symptoms of Norovirus

A

explosive V+, headache, mild fever, chills, aches
typically self limiting (recover in a few days)

77
Q

control measures for Norovirus

A

wash hands
basic food handling hygeine

78
Q

what is the leading cause of disease outbreaks from contaminated food in the US. Called “winter vomiting bug” or 24 HR flu

A

Norovirus

79
Q

what are infections

A

pathogen enters body and must grow to cause effect
can be bacterial, viral, parasitic or fungal
typically have Longer incubation periods and cause fever

80
Q

what are intoxications

A

pre-formed toxins enter body and directly exert effects
most foodborne toxins are bacterial in origin
typically have shorter incubation periods and are not as pyrogenic (not as fever causing)

PUBLIC HEALTH (18 decks)

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