Chapter 14

Question 1

A person or animal that harbors an infectious organism and transmits the organism to others, although having no symptoms of the disease.

Answer 1

Carrier

Question 2

The presence and multiplication of infectious organisms without invading or causing damage to tissue.

Answer 2

Colonization

Question 3

An outbreak characterized by exposure to a common, harmful substance.

Answer 3

Common source outbreak

Question 4

Communicable by direct or indirect contact.

Answer 4

Contagious

Question 5

The constant or usual prevalence of a specific disease or infectious agent within a population or geographic area.

Answer 5

Endemic

Question 6

Significant increase in the number of new cases of a disease than past experience would have predicted for that place, time, or population; an increase in incidence beyond that which is expected.

Answer 6

Epidemic

Question 7

Originating in a healthcare facility.

Answer 7

Healthcare-associated infection

Question 8

Time period between initial contact with the infectious agent and the appearance of the first signs or symptoms of the disease.

Answer 8

Incubation period

Question 9

Presence and replication of an infectious agent in the tissues of a host, with manifestation of signs and symptoms.

Answer 9

Infectious disease

Question 10

Ability of the agent to produce an infectious disease in a susceptible host.

Answer 10

Pathogenicity

Question 11

Outbreak resulting from direct or indirect transmission of an infectious agent from an infected person to a susceptible host; secondary infections can occur.

Answer 11

Propagated outbreak

Question 12

Location where an infectious agent is normally found, where it lives and reproduces under normal circumstances.

Answer 12

Reservoir

Question 13

Infections that occur within the accepted incubation period following exposure to a primary case.

Answer 13

Secondary infection

Question 14

A continual dynamic method for gathering data about the health of the general public for the purpose of primary prevention of illness.

Answer 14

Surveillance

Question 15

The transfer of an infectious agent from one person or place to another.

Answer 15

Transmission

Question 16

Ability of the agent to invade the host and replicate.

Answer 16

Infectivity

Question 17

Severity of the infectious disease that results from exposure to the agent.

Answer 17

Virulence

Question 18

Ability of the agent to produce toxins.

Answer 18

Toxicity

Question 19

Ability of the agent to produce specific immunity within the host.

Answer 19

Immunogenicity

Question 20

Ability of the agent to destroy body cells.

Answer 20

Invasiveness

Question 21

Microorganisms are carried in the air in small particles, called droplet nuclei, at distances that exceed a few feet.

Answer 21

Airborne transmission

Question 22

Direct body surface-to-body surface contact and physical transfer of microorganisms between a susceptible host and an infected/colonized person (or animal).

Answer 22

Direct contact

Question 23

Contact of a susceptible host with a contaminated intermediate inanimate object, called a vehicle.

Answer 23

Indirect contact

Question 24

Generated from the source person primarily during coughing, sneezing, and talking, and are propelled a short distance (< 3 ft) through the air and deposited on the conjunctivae, nasal mucosa, or mouth of another person.

Answer 24

Droplet transmission

Question 25

Norovirus “stomach flu”

Answer 25

• Most common cause of acute infectious gastroenteritis in people of all ages
• Spread primarily from one infected person to another via the fecal-oral route through contaminated hands, food, or water, or by contact with contaminated objects
• Incubation period is 12-48 hrs, causes more vomiting than diarrhea; usually resolves within 48 hrs
• Elderly, children, and those w/severe underlying medical conditions at increased risks
• oral hydrating fluids should be given; in severe cases IV fluid and electrolyte replacement may be necessary
• At first signs, good hand washing, thorough and immediate disinfection w/appropriate solutions and isolation of sick ppl until 72 hrs after they are symptom free are critical

Question 26

Campylobacter enteritis

Answer 26

• most common cause of bacterial food-borne illness
• important cause of diarrheal illness
• consumption of contaminated poultry is most common source
• has been linked to undercooked meats, ground beef, pork, cheese, eggs, shellfish, unpasteurized milk, and direct exposure to pets and farm animals
• incubation period ranges from 2-5 days; usually lasts no longer than a week
• S/S: N/V, abdominal pain, fever, H/A, and muscle pain
• Diagnosed by stool culture; treated w/antidiarrheal (Loperamide); in more severe cases, antibiotics are prescribed
• drink plenty of fluids and wash hands

Question 27

Listeria Monocytogenes

Answer 27

• can cause listeriosis, uncommon, potentially fatal foodborne illness
• primarily affects older adults, pregnant women, newborns, adults w/weakened immune systems
• suspected in high-risk patients who become ill with diarrhea and flu-like symptoms and have a recent history of eating delicatessen food, soft cheeses, or smoked seafood
• risk may be reduced by recommendations for safe food preparation, consumption, and storage

Question 28

Nontyphoid Salmonella

Answer 28

• bacterial disease transmitted by contaminated food and water, or contact w/infected animals/reptiles
• salmonella serotypes: Typhimurium and Enteriditis are most common in US
• characterized by diarrhea, fever, abdominal cramps 12-72 hrs following exposure, and lasts around 4-7 days; majority recover w/out treatment
• small number develop pain in their joints; called reactive arthritis, can last for months or years, can lead to chronic arthritis
• treatment of dehydration and electrolyte imbalance is essential
• antibiotics not necessary unless infection spreads from intestines

Question 29

E. coli 0157:H7

Answer 29

• Shiga toxin-producing E. coli is a deadly form
• produces symptoms of severe abdominal cramps, bloody and non-bloody diarrhea, and vomiting
• generally resolves within 7-10 days
• in very young and elderly, infection can cause fatal hemolytic–uremic syndrome and renal failure
• includes temporary anemia, profuse bleeding, and kidney failure
• several outbreaks associated with commercially packaged foods and fresh produce