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Host and Defense - Exam 1 > Exam I - Buxton - Gastroenteritis > Flashcards

Exam I - Buxton - Gastroenteritis Flashcards

1
Q

What is gastroenteritis?

A

Applied to syndromes of diarrhea or vomiting that tend to involve non-inflammatory infection of the upper small bowel or inflammatory infection of the colon

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2
Q

T/F - In many heavily populated areas, deaths from diarrheal illnesses exceed those from any other single cause.

A

TRUE

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3
Q

What is the leading cause of childhood death in developing countries?

A

Diarrheal disease

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4
Q

Over _____ of children born in certain parts of Latin America die before their 5th birthday, and in more than half, diarrhea is the major or associated cause of death.

A

13%

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5
Q

GI illness in the US ranges from _____ to ______ illnesses per person per year.

A

1.5 to 5

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6
Q

T/F - Over $10 billion, 5,000 deaths and 300,000 hospitalizations of gastroenteritis.

A

TRUE

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7
Q

What are some host factors that affect gastroenteritis?

A

Genotype

Age

Hygiene

Acidity

Motility

Micro flora

Immunity

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8
Q

At normal gastric pH (<4), over 99.9% of the ingested coliform bacteria are killed w/in _____ minutes.

A

30

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9
Q

How can gastric acid be neutralized that many have an effect on V cholerae?

A

2 grams of sodium bicarbonate

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10
Q

What is the #1 anaerobe of normal enteric microflora?

A

Bacteroides fragillis

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11
Q

What is the #1 facultative anaerobe of normal microflora?

A

E. Coli

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12
Q

What is the first microbial virulence factor?

A

Toxins

  • Neurotoxins
  • Enterotoxins
  • Cytotoxins
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13
Q

Neurotoxins. Tell me about them.

A

Usually effect CNS, rather than the intestine per se

Preformed toxins

  • S aureus
  • Bacillus cereus
  • Clostridium botulinum
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14
Q

Tell me about enterotoxins.

A

Cause fluid secretion from intestinal mucosa - outpouring of electrolytes and fluid

-Alter metabolic activity of the intestinal epithelial cells

Vibrio cholerae
E. coli
Salmonella
Clostridium perfringens
Shigella
Bacillus cereus
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15
Q

Tell me about cytotoxins.

A

Mucosal destruction

Results in inflammatory colitis.

DYSENTERY

Shigella dysenteriae
C perfringens
V parahemolyticus
S aureus
C diff
E. coli
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16
Q

What is the 2nd virulence factor?

A

Attachment

-These destroy the ability of cells to participate in normal secretion and absorption

E. coli
Giardia lamblia
Cryptosporidium
Isospora

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17
Q

What is the 3rd virulence factor?

A

Capacity of organisms such as shigella and certain invasive strains of E. coli to invade and destroy

Shigella
E. coli
Salmonella
Vibrio

18
Q

It is estimated that _____% of all food Bourne disease in the US is caused by bacteria and viruses.

A

84%

19
Q

Campylobacter jejuni and salmonella are the leading causes of what?

A

Bacterial foodbourne disease

20
Q

Preformed toxins work quickly or slowly?

A

QUICKLY

21
Q

S aureus likes what types of foods?

A

Fats, meats, dairy

22
Q

What does clostridium perfringenes like to infect?

A

Meat

23
Q

Salmonella is know to infect what types of food?

A

POULTRY

Eggs
Meats
Milk
Produce

24
Q

T/F - Salmonella is normal flora in chicken.

A

TRUE

25
Q

How do you get a shigella infection?

A

Oral-fecal route

-IT ONLY INFECTS HUMANS

26
Q

Shigella can come from produce becomes of what?

A

Using human feces for fertilization

27
Q

What is the main source of campylobacter?

A

PUPPIES

  • Also normal flora in turkeys/chickens
  • Can be in water, milk, poultry as well
28
Q

Vibrio parahaemolyticus comes from what?

A

Raw/undercooked seafood

-Salt tolerant and lives in brackish waters

29
Q

Bacillus cereus comes from what?

A

Rice

Meat

Vegetables (from dirt)

*This forms spores and they have to germinate to get humans sick

30
Q

Aeromonas hydrophilia comes from where?

A

Water

-From brackish to fresh

31
Q

Vibrio cholera comes from what?

A

Contaminated water or food

*A disease of crowding

**Pushing water thru cotton fabric has been shown to help rid the water of the bacteria

32
Q

SLT E. coli (Related to shigella) comes from what?

A

Beef

Raw milk

Produce

*Rare steak is ok, as long as outside is seared, but cook hamburger all the way

33
Q

Listeria monocytogenes is usually from where?

A

Soft cheeses

Unpasteurized milk

Deli meats

*Some type of milk product

**Can cause stillborn births

**Oral-fecal transmission

34
Q

What are some unusual sources of foodbourne infections?

A

Off-season fruits and vegetables - can be from somewhere where they might be using human feces for fertilizer

Exotic pets - lizards, snakes, turtles, have campylobacter and others as normal flora

35
Q

What is a hysteria reaction?

A

Minutes

36
Q

What takes minutes to hours to get humans sick?

A

Pre-formed toxins - toxins were made in the food, not the body

  • Bacillus cereus
  • S aureus

-Chemicals, heavy metals, shellfish toxins

37
Q

What takes several hours to make humans sick?

A

Botulism

Clostridium perfringenes

38
Q

What takes about a day or so to make humans sick?

A

Salmonella (sometimes quicker)

Shigella (sometimes longer)

Campylobacter

Viruses

39
Q

What takes days to weeks to make humans sick?

A

C diff

Giardia

Amoeba

40
Q

What is the greatest danger with microbial cause diarrhea?

A

FLUID REPLACEMENT

-Some source of potassium, sodium, and salt

41
Q

What about treatment with antibiotics?

A

Should be avoided, mostly

Used for shigella and cholera

Life-saving for invasive salmonella and typhoid fever

*Do not use for staph, cereus, or c perfringens

**Antibiotics have minimal value

POOP IT OUT AND DRINK FLUIDS

Host and Defense - Exam 1 (14 decks)

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