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Microbiology 2 > Ch.11 Flashcards > Flashcards

Ch.11 Flashcards

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1
Q

2 percent of people infected with this bacterium have gastric ulcers

A

Helicobacter pylori

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2
Q

A blood disease accompanied by high numbers of infected WBCs and monocytes

A

Septicemia

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3
Q

A build up of plaque, dietary carbohydrate, and acidogenic bacterial species are needed to form:

A

Dental caries

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4
Q

A class of relationship between two organisms where one organism benefits without affecting the other.

A

Commensalism

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5
Q

A collection of symptoms

A

Syndrome

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6
Q

A colorless and watery fluid, reflecting the conversion of the intestinal contents to a thin liquid like barley soup

A

Rice water stools

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7
Q

A complication of EHEC infection involving the kidneys and leading to kidney failure

A

Hemolytic uremic syndrome (HUS)

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8
Q

A deposit of dense gelatinous material consisting of salivary proteins, trapped food debris, and an enormous mass of bacterial cells and their products

A

Dental plaque

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9
Q

A diffuse inflammation of the connective tissues of the skin

A

Cellulitis

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10
Q

A disease where the immune system attacks the body’s own nerves resulting in nerve damage and causing paralysis that can last several weeks

A

Guillain-Barre syndrome (GBS)

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11
Q

A fatal complication of shigellosis

A

Bacterial dysentery

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12
Q

A few bacterial species secrete preformed bacterial toxins that when present in food result in

A

Food poisoning, which is a type of noninflammatory gastroenteritis

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13
Q

A kind of digestive system defense to prevent pathogen colonization and potential infection and disease in the stomach

A

Low pH that kills most microbes

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14
Q

A major cause of gastroenteritis in areas of the world where seafood(such as shellfish) is the main staple of the diet

A

Infection with Vibrio parahaemolyticus

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15
Q

A neurotoxin that inhibits the release of acetylcholine causing muscles to lose their tone, a condition known as flaccid paralysis

A

Clostridium botulinum toxin

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16
Q

A pathogen that produces two toxins: an enterotoxin that causes fluid loss and a cytotoxin that causes further mucosal injury

A

Clostridium difficile

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17
Q

A rare nervous system disease; a complication of Campylobacter jejuni infection

A

Guillain-Barre syndrome (GBS)

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18
Q

A serious disease of the soft tissue and bone supporting the teeth; bone resorption occurs and the periodontal ligament may be lost

A

Periodontitis

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19
Q

A severe form of acute gingivitis where spirochete and fusiform bacteria directly invade the underlying tissues, causing painful, bleeding gums and ulcerations.

A

Trench mouth

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20
Q

A severe infection of the colon that can lead to a grossly dilated bowel that could rupture or perforate

A

Pseudomembranous colitis

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21
Q

A severe, bloody diarrhea caused by EHEC

A

Hemorrhagic colitis

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22
Q

A solution of electrolytes and glucose designed to restore the normal balances in the body.

A

Oral rehydration solution (ORS)

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23
Q

A species of Shigella that causes deadly epidemic dysentery

A

Shigella dysenteriae

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24
Q

A substance that damages, destroys, or impairs the functioning of nerve tissue

A

Neurotoxin

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25
Q

A type of E.coli that causes an infection during birth where the E.coli cells attach to the intestinal mucosa, causing watery diarrhea and vomiting

A

Enteropathogenic E.coli (EPEC)

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26
Q

A type of E.coli that penetrates the intestinal epithelium and produces two enterotoxins that cause gastroenteritis, one heat labile and the other heat stable leading to watery diarrhea

A

Enterotoxigenic E.coli (ETEC)

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27
Q

A worldwide epidemic

A

Pandemic

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28
Q

Agent causing campylobacteriosis

A

Campylobacter jejuni

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29
Q

Agent causing shigellosis

A

Shigella sonnei

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30
Q

Agent causing yersiniosis

A

Yersinia enterocolitica

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31
Q

Agent responsible for the current seventh cholera pandemic that began in 1961 in Indonesia

A

Vibrio cholerae O1 El Tor

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32
Q

Agent responsible for the eighth cholera pandemic that began in 1992 in India

A

Vibrio cholerae O139 which is derived from El Tor

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33
Q

Agent responsible for the first six cholera pandemics documented since 1817

A

Vibrio cholerae O1 classic

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34
Q

Agent that causes the most common bacterial form of travelers diarrhea

A

Enterotoxigenic E.coli (ETEC)

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35
Q

Agent that causes Staphylococcal food poisoning

A

Staphylococcus aureus

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36
Q

Agents causing Gingivitis

A

Fusobacterium, Porphyromonas, Prevotella, Peptostreptococcus species

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37
Q

Agents causing dental caries:

A

Gram positive streptococci: Streptococcus mutans and Strepotococcus sobrinus

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38
Q

Also called the digestive tract or alimentary canal

A

Gastrointestinal (GI) tract

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39
Q

Also known as Vincent infection or acute necrotizing ulcerative gingivitis (ANUG)

A

Trench mouth

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40
Q

Amount of bacteria present in the large intestine

A

Billions of bacterial cells per gram of contents

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41
Q

Amount of bacteria present in the small intestine

A

Relatively sparse due to the large variety of antimicrobial substances found in the stomach and the short residence of food in the small intestine

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42
Q

Amount of bacteria present in the stomach

A

Relatively low due to the low pH; Helicobacter pylori has mechanisms to survive acidity

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43
Q

An E.coli strain that releases Shiga toxins

A

Shiga toxin producing E.coli (STEC)

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44
Q

An infection in the lining of the small intestine caused by types of Salmonella species

A

Salmonellosis

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45
Q

An inflammation of the stomach and the intestines, usually with vomiting and diarrhea

A

Gastroenteritis

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46
Q

An occupational hazard of farmers, veterinarians, dairy and meat plant workers and others who work with large ruminant animals

A

Brucellosis

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47
Q

Anaerobic, spore forming,gram positive, rod

A

Clostridium difficile characteristics (O2, sporeforming or not, gram,shape)

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48
Q

As the dental plaque thickens, it becomes dominated by

A

Anaerobic species

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49
Q

B. abrotus

A

Zoonotic infection transmitted by cattle

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50
Q

B. canis

A

Zoonotic infection transmitted by dogs

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51
Q

B. melitensis

A

Zoonotic infection transmitted by goats and sheep

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52
Q

B. suis

A

Zoonotic infection transmitted by swine

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53
Q

Bacteria secreting toxins and enzymes including collagenase and hyaluronidase in

A

Gingivitis

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54
Q

Bacteria whose spores can germinate to vegetative cells and produce enterotoxins that lead to illness; causes food poisoning

A

Clostridium perfringens

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55
Q

Bacterial cells adhere to the pellicle and start converting the carbohydrates to acids, causing

A

Dental caries also known as tooth decay

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56
Q

Bacterial cells that are shed in feces and form endospores that can survive for months on surfaces contaminated with feces

A

Clostridium difficile

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57
Q

Bacterial GI infection can be one of two types

A

Inflammatory gastroenteritis or Invasive gastroenteritis

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58
Q

Bacterial transmission can occur by splashing milk into the eye, by the passage of contaminated fluids through skin abrasions, or by the consumption of contaminated milk or other dairy products

A

Brucellosis

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59
Q

Bacterium that is psychrotrophic and remains in a dormant like state in refrigerated and contaminated foods

A

Listeria monocytogenes

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60
Q

Before a stomach biopsy was used to detect an infection with this bacterium; today, a noninvasive urea breath test is used

A

Helicobacter pylori

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61
Q

Botulism, staphylococcal food poisoning, and clostridial food poisoning are examples of

A

Intoxications

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62
Q

Can be identified by growth on mannitol salt agar and strain involved can be known by testing with bacteriophages

A

Staphylococcus aureus

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63
Q

Can be used to treat strabismus, blepharospasm, stuttering, uncontrolled blinking, musicians cramp, and temporary relief of facial wrinkles

A

Botulism toxin type A (Botox or Dysport)

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64
Q

Can lead to even more serious problems, including higher blood sugar levels, increased risk of heart attack and stroke, and premature birth of babies in pregnant women

A

Periodontitis

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65
Q

Case where the chest and abdomen become covered with a faint rash indicating blood hemorrhage in the skin

A

Rose spots

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66
Q

Caused by an errant sneeze by a food handler and boils or abscesses on the skin that shed staphylococci into the food product

A

Staphyloccocal food poisoning

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67
Q

Caused by Clostridium perfringens

A

Clostridial food poisoning

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68
Q

Caused by exotoxin contaminated foods (usually protein rich food); incubation period is a brief 1 to 6 hours

A

Staphylococcal food poisoning

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69
Q

Caused by Listeria monocytogenes

A

Listeriosis

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70
Q

Caused by toxins produced in the anaerobic tissue of a wound infected with C. botulinum

A

Wound botulism

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71
Q

Causes an invasive gastroenteritis through tissue destruction of the ileum followed by multiplication in Payer patches

A

Yersinia enterocolitica

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72
Q

Causes Typhoid fever

A

Salmonella enterica serotype Typhi (S. Typhi)

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73
Q

Closely related groups of microorganisms or structures distinguished by their ability to bind to different antibodies

A

Serotypes

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74
Q

Composed of the cheeks, the hard and soft palates, and the tongue, and is bounded anteriorly by the teeth and lips and posteriorly by the oropharynx

A

Oral cavity

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75
Q

Condition where a pathogen crosses the blood brain barrier and causes headache, stiff neck, delirium and coma

A

Meningoencephalitis

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76
Q

Condition where antibiotics are of no value as a treatment; large doses of antitoxins are administered instead

A

Botulism

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77
Q

Condition where bacterial cells are transported to blood rich organs such as spleen and lymph glands.

A

Brucellosis

78
Q

Condition where blood thickens, urine production ceases, and the sluggish blood flow to the brain leads to shock and coma

A

Cholera

79
Q

Condition where extreme dehydration may occur since a patient may lose up to one liter of fluid every hour for several hours

A

Cholera

80
Q

Condition where the key treatment is the restoration of the body water and electrolyte balance through interavenous injections of salt solutions or ORS

A

Cholera

81
Q

Contaminates protein rich food, has an incubation period of 8 to 24 hours, and clinical symptoms require a high infectious dose

A

Clostridium perfringens

82
Q

Depends on the nature of the toxin or microbe and the number of toxins or cells ingested

A

Clinical symptoms

83
Q

During severe infections of this disease, meningoencephalitis, septicemia, and uterus infection with vague flu like symptoms might occur

A

Listeriosis

84
Q

Encapsulated, gram negative, rod

A

Shigella species characteristics (Encapsulated or not, gram, shape)

85
Q

Endospores existing in the intestines of humans and may reach the soil in manure and sewage

A

Clostridium botulinum

86
Q

Enterotoxin secreted by Vibrio cholerae

A

Cholera toxin

87
Q

Enterotoxin that is among the most heat resistant of all exotoxins

A

Staphylococcal enterotoxin

88
Q

Exotoxin affecting enteric system (the intestines in particular)

A

Enterotoxin

89
Q

Exotoxin of this bacterium is so powerful that one gram in an aerosolized form could kill one million people

A

Clostridium botulinum

90
Q

Exotoxins released by Shigella species that can cause fever, abdominal pain, and bloody mucoid stools

A

Shiga toxin

91
Q

Facultatively anaerobic, gram negative rods

A

E.coli characteristics (O2, gram, shape)

92
Q

Facultatively anaerobic, gram positive, sphere that tends to grow in clusters

A

Staphylococcus aureus characteristics (O2,gram, shape)

93
Q

Fever characterized by high fever with drenching sweats in the daytime and low fever with chills in the evening

A

Undulant fever

94
Q

First reported of all types of foodborne diseases

A

Campylobacter related illnesses

95
Q

Gingiva that bleed when brushing can be a sign of

A

Periodontal disease

96
Q

Gram negative, curved rod

A

Vibrio parahaemolyticus characteristics (gram, shape)

97
Q

Helps prevent cavities and helps teeth repair themselves by restoring the enamel

A

Fluoride application

98
Q

If the enterotoxin is found in meats or cream sauces, this bacterium produces diarrhea but little vomitting. If it is present in starchy foods, substantial vomitting occurs

A

Bacillus cereus

99
Q

If those bacterial cells are contracted during pregnancy, they might cross the placenta and cause miscarriage of the fetus or newborn meningitis

A

Listeria monocytogenes

100
Q

Illness that can become invasive with symptoms of fever, malaise, arthritis, and jaundice in newborns, pregnant women, the elderly, and immunocompromised individuals

A

Listeriosis

101
Q

Illnesses acquired during a stay in a hosptial or long term care facility

A

Healthcare associated infections (HAIs)

102
Q

Illnesses in which bacterial toxins are ingested in food or water

A

Intoxications

103
Q

Illnesses in which live bacterial pathogens in food and water are ingested and subsequently grow in the body

A

Infections

104
Q

Includes the organs that ingest, transport, digest the food into smaller usable components, absorb the necessary nutrients into the bloodstream, and expel the waste products from the body

A

Digestive system

105
Q

Infants, elderly, immunocompromised individuals, and populations living in unsanitary and overcrowded conditions are

A

More likely to become ill from contaminated food or water.

106
Q

Infection with this bacterium can become systemic and cause necrotic skin lesions and cellulitis; has a 50 percent mortality

A

Vibrio vulnificus

107
Q

Intracellular bacterial cells that secrete a toxin that damages the membrane enveloping them so they cannot be destroyed by lysosomes

A

Listeria monocytogenes

108
Q

Invades the small intestine, causing deep ulcers, bloody stools, and abdominal pain

A

S.Typhi

109
Q

Involves bacterial invasion beyond the intestinal lumen leading to fever, diarrhea or vomitting and dysentery

A

Invasive gastroenteritis

110
Q

Is characterized by diarrhea and or vomitting, and usually a fever, but there is no blood in the stool

A

Inflammatory gastroenteritis

111
Q

Large infectious doses of bacterial cells are needed to initiate this illness, intestinal ulcerations are usually less severe than typhoid fever, and blood invasion is uncommon

A

Salmonellosis

112
Q

Lengths of time during which the symptoms persist

A

Duration of illness

113
Q

Less than 1000 bacilli can establish infection, is acid-tolerant, produces toxins at an unusually high rate, and can deliver toxins to the intestine area effectively

A

EHEC

114
Q

Linked to unpasteurized milk and poultry products; infect chickens and turkeys

A

Salmonella serotypes

115
Q

Main treatment of extensive tooth decay

A

Replacing the crown or root canal, or even tooth extraction

116
Q

Main treatment option to seal and restore tooth decay

A

Fillings

117
Q

Major cause of pseudomembranous colitis

A

Clostridium difficile

118
Q

Microaerophilic, gram negative, curved rod

A

Campylobacter jejuni characteristics (O2, gram, shape)

119
Q

Microaerophilic, gram negative, curved rod

A

Helicobacter pylori characteristics (O2, gram, shape)

120
Q

Motile, aerobic, gram negative, curved rods

A

Vibrio cholerae characteristics (motile or not,O2, gram, shape)

121
Q

Motile, facultative, gram-negative,rod

A

Yersinia enterocolitica characteristics (motile or not, O2, gram, shape)

122
Q

Motile, nonspore forming, facultatively anaerobic, gram negative rod

A

S. Typhi characteristics (motile or not, spore forming or not, O2, gram, shape)

123
Q

Moves along the intestinal epithelium secreting an enterotoxin that stimulates the unrelenting loss of fluid and electrolytes

A

Vibrio cholerae

124
Q

Nausea, abdominal cramps, vomitting, and diarrhea are

A

Common symptoms of intoxications and infections

125
Q

Obligately anaerobic, spore forming, gram positive, rod

A

Clostridium perfringens characteristics (O2, spore forming or not, gram, shape)

126
Q

Obligately anaerobic, spore forming, gram positive,bacillus

A

Clostridium botulinum characteristics (O2, spore forming or not, gram, shape)

127
Q

One of the most common forms of periodontal disease which develops when plaque bacteria multiply and build up between the teeth and gums

A

Gingivitis

128
Q

Oral bacteria can adhere to and colonize this structure above the gum line of free gingival margin

A

Dental pellicle

129
Q

Oral cavity, pharynx, esophagus, stomach, small intestine, and large intestine

A

Digestive organs

130
Q

Organism that persists in a VBNC state and is able to survive in habitats and environments ranging from seawater to the human intestine tract; also inhabits the gut of copepod

A

Vibrio cholera

131
Q

Outbreaks related to home canned foods

A

Botulism

132
Q

Part of the indigenous microbiota but some of the serotypes might be pathogenic; are one of the major causes of infantile diarrhea

A

E.coli

133
Q

Phyla of bacteria identified in the GI tract

A

(Bacterial Firms)Bacteriodetes, Firmicutes

134
Q

Phyla of bacteria identified in the oral cavity

A

(Bacterial Firms Protected Actively) Bacteriodetes, Firmicutes, Proteobacteria, and Actinobacteria.

135
Q

Play a positive role in our ability to digest and process foods

A

Indigenous microbiota

136
Q

Practicing good oral hygiene, (brushing, flossing, and tongue cleaning) along with professional tooth cleaning, are good preventive measures in the case of

A

Periodontal disease

137
Q

Protects the body through microbial antagonism

A

Indigenous microbiota

138
Q

Referred to as floppy baby syndrome

A

Infant botulism

139
Q

Referring to a disease that is constantly present in a specific area or region

A

Endemic

140
Q

Referring to a disease that spreads more quickly and more extensively within a population than normally expected

A

Epidemic

141
Q

Refers to the lack of an adequate immune response resulting from disease, exposure to radiation, or treatment with immunosuppressive drugs

A

Immunocompromised

142
Q

Results from the ingestion of soil or food contaminated with C. botulinum endospores (most often honey); affects infants 3 to 24 months old because they have not established the normal balance of bowel microbes

A

Infant botulism

143
Q

Salmonellosis, shigellosis, and cholera are examples of

A

Infections; invasive gastroenteritis

144
Q

Second most reported of all types of foodborne disease; might be the first due to unreported cases

A

Staphylococcal food poisoning

145
Q

Second set of digestive organs that are outgrowths from and are connected to the GI tract

A

Accessory digestive organs

146
Q

Serious condition caused by Clostridium botulinum

A

Botulism

147
Q

Small, non sporeforming, facultatively anaerobic, gram positive rod, motile at room temperature

A

Listeria monocytogenes characteristics (size,spore forming or not, gram,shape, motile under which conditions)

148
Q

Small, nonmotile, gram negative, rods

A

Brucella species characteristics (size, motile or not, gram, shape)

149
Q

Spore forming, gram positive, bacillus

A

Bacillus cereus characteristics (spore forming or not, gram, shape)

150
Q

Steps in tooth decay

A

Acid attacks minerals in the enamel, demineralization leads to a cavity in the enamel, bacterial cells and acids reach dentin, then the pulp, severe toothache pain, WBCs reach the spot to fight infection, tooth abscess occurs

151
Q

Structures or molecules that increase a pathogens ability to invade or cause disease

A

Virulence factors

152
Q

Surface in mouth that is coated with a thin organic film

A

Dental pellicle

153
Q

Term coinned out at the microbial communities of the human intestines as a whole

A

The human intestinal microbiome

154
Q

The ammonia and a cytotoxin released by this bacterium cause the destruction of the mucous-secreting cells exposing the underlying connective tissue to stomach acid

A

Helicobacter pylori

155
Q

The delay before the appearance of symptoms after the ingestion and swallowing of a contaminated food or beverage

A

Incubation period

156
Q

The five Fs mode of transmission of S. Typhi which is highly resistant to environmental conditions outside the body

A

Flies, food, fingers, feces, and fomites

157
Q

The most common types of Salmonella involved in salmonellosis

A

S. enterica serotype Enteritidis and S. enterica serotype Typhimurium

158
Q

The most dangerous strain of E.coli causing invasive gastroenteritis

A

Enterhemorrhagic E.coli (EHEC)

159
Q

The most virulent of the vibrios occuring naturally in brackish and seawaters, where oysters and clams live

A

Vibrio vulnificus

160
Q

The number of toxins or organisms consumed to give rise to symptoms of an illness

A

Toxic or infectious dose

161
Q

The only hosts of S. Typhi

A

Humans

162
Q

The organism first isolated by Koch in 1883

A

Vibrio cholerae

163
Q

The passage of blood and mucous in the feces

A

Dysentery

164
Q

The study of the causes of a disease

A

Etiology

165
Q

The tooth hard, outer surface

A

Enamel

166
Q

The toxins or microbes pass through the stomach into the intestine where they may directly affect gastrointestinal function or be absorbed into the bloodstream during the

A

Incubation period

167
Q

Those have a longer incubation period than intoxications because bacterial cells must first establish themselves in the body after ingestion of the contaminated food or water

A

Bacterial GI infections

168
Q

Three kinds of digestive system defenses to prevent pathogen colonization and potential infection and disease in the intestines

A

Surfaces coated with a layer of mucus, mucins and antibodies, and peristaltic action of the intestinal walls

169
Q

Three mechanisms through which the newborn GI tract is colonized by microbiota

A

Contact with the parents diverse microbiota, contact with the surrounding, and short saccharides present in breast milk

170
Q

Three kinds of digestive system defenses to prevent pathogen colonization and potential infection and disease in the oral cavity

A

Chewing, salivary flow, mucins and lysozymes

171
Q

Three other kinds of digestive system defenses to prevent pathogen colonization and potential infection and disease in the intestines

A

Shedding of the epithelium, release of bile containing proteolytic enzymes, and Peyer patches.

172
Q

Transmitted to humans by food contaminated with fecal matter, as well as by contaminated delicatessen cold cuts and soft cheese

A

Listeria monocytogenes

173
Q

Uses the enzyme urease to turn urea into CO2 and ammonia; the latter neutralizes acid in the vicinity of the infection

A

Helicobacter pylori

174
Q

Vibrio caused food illnesses

A

Vibriosis

175
Q

When spores of this bacterium enter the anaerobic environment of cans or jars, they germinate to vegetative bacilli which produce exotoxins

A

Clostridium botulinum

176
Q

Food poisoning is a type of

A

Noninflammatory gastroenteritis

177
Q

A key reservoir of this bacterium in humans is the nose, but the most common mode of its transmission is from boils and abscesses on the skin

A

Staphylococcus aureus

178
Q

An organism whose spores germinate if they survive heating, and produce enterotoxins that can cause food poisoning

A

Clostridium perfringens

179
Q

Condition whose symptoms include blurred vision, slurred speech, and difficulty swallowing and breathing; it is due to a neurotoxin

A

Botulism

180
Q

This is not considered as an infection but rather as an intoxication; involves a brief incubation period and quick resolution

A

Noninflammatory gastroenteritis

181
Q

An inflammatory infection of colon

A

Inflammatory gastroenteritis

182
Q

Bacterial GI infections have longer incubation period than intoxication and can be one of two types:

A

Inflammatory/Invasive gatroenteritis

183
Q

High numbers of this bacterium are required to colonize the intestines because they are very susceptible to stomach acid

A

Vibrio cholera

184
Q

One of the most widespread and potentially serious HAIs causing one type of inflammatory gastroenteritis is caused by

A

Clostridium difficile

185
Q

Transmitted by the five Fs

A

Salmonella enterica serotype Typhi

186
Q

Bacterium that invades the small intestines, causing deep ulcers, bloody stools, and abdominal pain. Blood invasion leads to systemic illness: mounting fever, lethargy and delirium

A

Salmonella species

187
Q

The Widal test is one of the most utilized tests for serological diagnosis of

A

Typhoid fever

188
Q

In 30% of cases, a

a faint rash covers the abdomen indicating skin blood hemorrhage

A

Typhoid fever

189
Q

Condition where infection of the large intestine results in dysentery

A

Shigellosis

190
Q

Referred to as E.coli O157:H17

A

Enterohemorrhagic E.coli (EHEC)

191
Q

Condition characterized by an undulant fever

A

Brucellosis

192
Q

Disease that is caused by a prolonged use of antibiotics

A

Pseudomembranous colitis

Microbiology 2 (10 decks)

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