FINAL EXAM P5 Flashcards
staph aureus
grows in the food
a common inhabitant of the skin, so preps often contaminate the food
common in egg / meat salads, dressing, deserts, and improper heating/chilling
clostridium perfringens
spore former that can survive cooking and then grow in cooling food
grows really fast
if greater than 10^8 cells are ingested, sporulation occurs in the small intestine
produces CPE while sporulating
causes diarrhea and cramps 7-15 hours after consumption. you’ll feel better in 2-3 days
is self limiting
common in chili, salads, things containing meat, and improper heating/chilling
adult botulism
as a spore former, spores contaminate the food, you cook it under temp or not long enough, and seal the can. growth begins. botulinum toxin (heat labile) is produced and causes paralysis and inhibits the nerves and muscle contraction 18-24 hours later.
is not common and has a high mortality rate
people often need a ventilator and antitoxins
about 20-50 cases per year in the U.S.
infant botulism
grows in the intestines
results in hypotonia, the baby loses its ability to contract the muscles. they can’t hold their head or arms up.
generally is not fatal since the dose is so small
caused by HONEY or environmental reason
ventilator and tube feeder are used
generally self limiting, goes away in 3-6 weeks
due to immature immune system and immature intestinal flora
salmonella enterica
found in eggs, meat, and dairy products
caught if you ingest between 10^5 - 10^8 cells.
your immune system tries to clear it, but salmonella has tricks to grow inside the phagolysosome. it grows in phagocytes and spreads to other cells, producing all three forms of toxins.
generally self limiting
enterocolitis
causes headaches, chills, vomiting, diarrhea, and fever for 8-48 hours (salmonella)
typhoid fever
develops from salmonella
causes 15% mortality when left untreated
e. coli
normal inhabitant of the gut
lots of potential for it to contaminate food products
is the result of having large scale farming, producing a lot of manure that leaches into a water source. this water is then used to irrigate and wash crops
enterohemorrhagic e. coli
extremely serious
produce verodoxin, extremely damaging in the blood and kidneys
gotten from undercooked ground meat
enterotoxigenic toxins (e. coli)
produce a lot of toxins
travelers diarrhea when the water isn’t treated like it is in the U.S.
only drink water bottles
enteropathogenic e. coli
generally infects children
is non invasive and has no toxins
enteroinvasive e. coli
escapes the gut, getting into the phagocytes
produces severe diarrhea that can be bloody
campylobacter species
normal intestinal flora of chickens and turkeys
produces diarrhea, abortion and sterility in animals
only a small number of cells need to be consumed
invades the intestinal tract, causing severe inflammation, leading to fever, headache, and cramps
is self limiting, but takes 7-10 days
is the most common bacterial foodborne infection in the U.S.
listeria monocytogenes
really acidosis and shows up frequently. challenging to prevent these infections
reason 1 is because it’s ubiquitous
reason 2 is that it’s extremely resistant to acid and salt
reason 3 is its psychrotolerant
found in processed meats, like hotdogs and baloney
can also be found in dairy and fresh produce
most infections are minor and not even recognized, most common in the elderly and children
leads to bacteremia and meningitis
an intracellular pathogen
listeria co opts some proteins to help move it around, called actin driven motility.
define ubiquitous
something found virtually everywhere (water and soil)
