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Biol 241 > chapter 1 > Flashcards

chapter 1 Flashcards

1
Q

2 Staphylococcal food poisoning

A

Staphylococcus A + enterotoxins
S.A will grow on aerobic and anaerobic conditions
will not compete well with other microorganisms

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2
Q

Staphylococcus A

A

Small gram-positive cocci
common in skin and nasopharynx
heat-stable enterotoxin produced by certain trains

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3
Q

Enterotoxin

A

types A,B C1,C2, D, E
type A most common in food poisoning
type A is chromosomal, type b and c encoded on mobile genetic elements
functions as a superantigen- activates general inflammatory response- major fluid loss

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4
Q

symptoms of Staphylococcal food poisoning

A
  • 6 -7 h after consumption for usually 12 h
  • gastroenteritis characterized by severe nausea and vomiting
  • moderate diarrhea
  • usually no fever
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5
Q

food involve with Staphylococcal food poisoning

A

milk products, cream puffings, custard, sandwich spreads, poultry stuffing potato salad
-post-processing contamination by humans carring s.a

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6
Q

control Staphylococcal food poisoning

A
  • refrigeration for below 6-7 degrees
  • cooking kills microorganisms
    can tolerate 30- min of boiling
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7
Q

botulism

A
  • rare, high fatality rate (25%)
  • clostridium botulimn
  • toxin
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8
Q

clostridium botulinum

A
  • gram-positive, endospore rod, strict anaerobe, inhabitant of water and soil
  • spore contaminate food before harvest or slaughter
  • spores initiate growth and toxin production in improperly processed foods (spore surviving processing)
  • botulism results after ingestion
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9
Q

botulism toxin

A
  • known as botulin or botox
  • most potent toxin
  • neural toxin: causes flaccid paralysis bc of not releasing acetylcholine affect respiration and heart function
  • many types, ACEF humans, CD chicken duck cattle and horses
  • heat sensitive- destroyed after 10 min in 80 degrees
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10
Q

symptoms and treatment of botulism

A
  • flaccid paralysis, cant contract muscles
  • blurred or double vision, slurred speech and difficulty in swallowing
  • difficulty in breathing respiratory failure

treatment:

  • botulinm antitoxin- neutralizes toxin in the bloodstream
  • mechanical respirator
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11
Q

food involved with botulism

A
  • home cannned non acidic vegetable , corn and beans

- not cooked properly processed food, vaccum packed smoked and fresh fish

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12
Q

control for botulism

A
  • excellent quality control of canned opearion

- boiling at 80-100 degrees for 10 min - kills toxins

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13
Q

clostridium perfringens

A
  • commonly found in soil
  • found in the intestine of animals but in small amounts
  • found in sewage
  • most common food poisoning
  • nonfatal resolves without treatment
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14
Q

clostridium perfringens pathogenesis

A
  • must consume a large load of c.p (>10^8)
  • exotoxins produced when viable cells sporulate in the intestine
  • exotoxin makes the intestinal epithelium permeable
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15
Q

symptoms of clostridium perfringens

A
  • onset 7.5 h, last about 24h
  • intestinal diarrhea and cramps
  • no vomiting or fever
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16
Q

food invovled clostridium perfringens

A
  • contamination of cooked and uncooked foods especially meat, poultry and fish
  • meat cooked in large bulk, and left outside at 20 - 40 degrees with sealed container
  • provides an anoxic environment for rapid growth and germination of endospores
17
Q

control

A

measure to control contamination of cooked and uncooked foods

  • sufficient cooking for thorough heat penetration, kills endospores
  • rapid refrigeration to prevent growth and germination of spores
18
Q

Salmonellosis - salmonella

A

gram negative rod

  • inhabits human gut, warm-blooded animals and sewage
  • 2500 strains, but S.T and S.E best known for causing salmonellosis
  • fecal contamination by food handlers, passage of bacteria to meat, eggs and dairy products
  • ingestion of 10^5 - 10^8 viable cells -colonization in small and large intestine leads to foodborne infection
19
Q

symptoms -Salmonellosis

A
  • 8-48 h
  • sudden headache, chills, diarrhea and vomiting
  • fever last for days
  • disease last for 2-3 days
  • asymptomatic carriers: shed bacteria in feces for weeks past recovery
20
Q

food involved-salmonellosis

A
  • custard, pies ,meringues, eggnog

- milk , milk products, meat, meat pies, curred but uncooked sausage, poultry

21
Q

treatment Salmonellosis

A
  • not necessary for Salmonellosis

- antibiotics for septicemia and typhoid fever

Biol 241 (1 decks)

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