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HSP 218 > Big 6 Bacteria > Flashcards

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?

A

.2- 5

25
Q

Who is the girl that gave Salmonella Typhi to all the families she worked for?

A

Mary Mallon

26
Q

What is the best defense from Salmonella Typhi and non-typhoidal Salmonella?

A

avoid cross contamination
cook foods to min. internal temp
exclude diagnosed food handlers

27
Q

What is the percent of fatality for E. coli?

A

5

28
Q

What kind of organs fail when E. coli is present?

A

Kidneys

29
Q

Is E. coli a ….

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

A

C

30
Q

What is the primary source of E. coli?

A

Ground beef
produce not properly washed
contaminated water

31
Q

What is Hemolytic Uremic Syndrome (HUS)?

A

bloody diarrhea that dissolves the cell walls and any other organ it attaches to

32
Q

What is the best prevention of E. coli?

A

cook ground beef to internal temp of 155
purchase from reputable suppliers
prevent cross contamination
exclude diagnosed food workers

33
Q

What causes Shigella?

A

poor personal Hygeine

34
Q

________ are the primary reservoir of Shigella.

A

Humans

35
Q

What are some common sources of shigella?

A
  • TCS foods
  • contaminated food/ water
  • pest that have come in contact w/ raw sewage containing human waste
36
Q

What are some populations impacted by Shigella?

A

summer camps
mental institutions
low socio- economic communities
day care center

37
Q

What are some symptoms of Shigella?

A

bloody diarrhea, chills, fever
severe in children due to dehydration
incubation 12- 50 hrs b4 symptoms show up

38
Q

What are 3 ways to prevent shigella?

A

avoid bare hand contact w/ food
wash hands
thoroughly cook food

39
Q

Norovirus is more common in which months? What season?

A

nov- april

winter

40
Q

What population does norovirus effect the most?

A

young children/ elderly ppl

41
Q

How is norovirus transmitted?

A

feces to oral

42
Q

What are ways to prevent norovirus?

A 
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
Q

T/F: Norovirus is mildly contagious.

A

F: Highly

44
Q

Where on a cruise ship were ppl contracting norovirus?

A

the chairs

45
Q

When do symptoms of Norovirus usually begin?

A

12-48 hrs

46
Q

What are norovirus symptoms?

A 
diarrhea
nausea
fever
body aches
throwing up
stomach pain
headache
47
Q

Most ppl w/ norovirus get better w/n __________.

A

1-3 days

48
Q

Hep A is an infection of the what?

A

liver

49
Q

Hep A is noticed after how many weeks of infection?

A

2-6

50
Q

How long do you stay sick if you have Hep A?

A

2 months

51
Q

What are some symptoms of Hep A?

A 
fever
fatigue
loss of appetite
vomiting
nausea
ab pain
dark urine
joint pain
jaundice
clay colored bowel movements
52
Q

What are some common sources of Hep A?

A

ready to eat
shellfish from contaminated water
fecal to oral transmission

53
Q

How do you prevent hep A?

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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