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Big 6 Bacteria Flashcards

1
Q

How often is the “big #” list updated?

A

every year

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2
Q

How is the big 6 list determined?

A

the numbers reported to CDC

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3
Q

How does our choices effect what is on the CDC list?

A

change what we eat
how the food is prepared
where individuals eat

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4
Q

What percent of meals in America are consumed in the car?

A

20

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5
Q

1 and ____ Americans will eat at a fast food restaurant each day

A

4

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6
Q

The average american eats out how many times per week?

A

5

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7
Q

What do most outbreaks involve?

A

raw milk
fresh fruits/ veggies
ground beef/ poultry
shellfish

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8
Q

T/F: Non- typhoidal Salmonella is comprised of 1 strain

A

F: many diff strains

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9
Q

What is the optimum temp for Non- typhoidal Salmonella?

A

97 (F)

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10
Q

Is Non- typhoidal Salmonella a …

a. bacteria
b. virus
c. toxin- mediated infection

A

C

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11
Q

When does most of Non- typhoidal Salmonella outbreaks occur?

A

summer

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12
Q

How many cases of Non- typhoidal Salmonella happen per yr? deaths?

A

1.2 mil

450 deaths

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13
Q

Who is at the highest risk to get Non- typhoidal Salmonella?

A

children

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14
Q

___/10 major outbreaks involved Samonella

A

6

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15
Q

What is the primary source of Non- typhoidal Salmonella?What percent were infected?

A

Poultry

38

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16
Q

What are other sources of Non- typhoidal Salmonella?

A 
eggs
shellfish
Produce (tomatoes, cantaloupes (precut))
ice cream
reptiles
peanut butter
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17
Q

What are symptoms of Non- typhoidal Salmonella?

A

fever, 12- 72 hours after ingestion
vomiting
diarrhea
cramping

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18
Q

Non- typhoidal Salmonella can lead to which type of rare arthritis? What happens to the body?

A

reiter’s

painful joints, urination, eye irritation

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19
Q

What is another name for Salmonella Typhi?

A

Typhoid fever

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20
Q

Where is Salmonella Typhi only found?

A

in humans

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21
Q

How is Salmonella Typhi transmitted?

A

feces

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22
Q

How can you get Salmonella Typhi?

A

ready to eat foods

23
Q

What are some symptoms of Salmonella Typhi?

A 
high fever (104 F)
weakness
ab pain
headache
loss of appetite
rosy spots/ rash on torso/ ab
24
Q

What percentage of the population is asymptomatic to Salmonella Typhi?

25
Who is the girl that gave Salmonella Typhi to all the families she worked for?
Mary Mallon
26
What is the best defense from Salmonella Typhi and non-typhoidal Salmonella?
avoid cross contamination cook foods to min. internal temp exclude diagnosed food handlers
27
What is the percent of fatality for E. coli?
5
28
What kind of organs fail when E. coli is present?
Kidneys
29
Is E. coli a .... a. bacteria b. virus c. toxin- mediated infection
C
30
What is the primary source of E. coli?
Ground beef produce not properly washed contaminated water
31
What is Hemolytic Uremic Syndrome (HUS)?
bloody diarrhea that dissolves the cell walls and any other organ it attaches to
32
What is the best prevention of E. coli?
cook ground beef to internal temp of 155 purchase from reputable suppliers prevent cross contamination exclude diagnosed food workers
33
What causes Shigella?
poor personal Hygeine
34
________ are the primary reservoir of Shigella.
Humans
35
What are some common sources of shigella?
- TCS foods - contaminated food/ water - pest that have come in contact w/ raw sewage containing human waste
36
What are some populations impacted by Shigella?
summer camps mental institutions low socio- economic communities day care center
37
What are some symptoms of Shigella?
bloody diarrhea, chills, fever severe in children due to dehydration incubation 12- 50 hrs b4 symptoms show up
38
What are 3 ways to prevent shigella?
avoid bare hand contact w/ food wash hands thoroughly cook food
39
Norovirus is more common in which months? What season?
nov- april | winter
40
What population does norovirus effect the most?
young children/ elderly ppl
41
How is norovirus transmitted?
feces to oral
42
What are ways to prevent norovirus?
``` practice personal hygiene exclude food handles that have norovirus wash hands no bare hand contact w/ ready to eat purchase shellfish from reputable suppliers ```
43
T/F: Norovirus is mildly contagious.
F: Highly
44
Where on a cruise ship were ppl contracting norovirus?
the chairs
45
When do symptoms of Norovirus usually begin?
12-48 hrs
46
What are norovirus symptoms?
``` diarrhea nausea fever body aches throwing up stomach pain headache ```
47
Most ppl w/ norovirus get better w/n __________.
1-3 days
48
Hep A is an infection of the what?
liver
49
Hep A is noticed after how many weeks of infection?
2-6
50
How long do you stay sick if you have Hep A?
2 months
51
What are some symptoms of Hep A?
``` fever fatigue loss of appetite vomiting nausea ab pain dark urine joint pain jaundice clay colored bowel movements ```
52
What are some common sources of Hep A?
ready to eat shellfish from contaminated water fecal to oral transmission
53
How do you prevent hep A?
- practice personal hygiene - exclude handlers w/ jaundice - exclude handlers who had jaundice for week - wash hands - avoid bare hand contact w/ ready to eat - purchase shellfish from a reputable supplier

HSP 218 (8 decks)

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