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VMS 2008 > Food-Borne Zoonosis > Flashcards

Food-Borne Zoonosis Flashcards

1
Q

What is the WHO definition of zoonosis?

A

Diseases and infections naturally transmitted between animals and humans

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2
Q

What is the definition of a ‘food-borne’ disease?

A

acute illnesses associated with the recent consumption of food

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3
Q

What is the definition of a foodborne infection?

A

where a disease is caused by an infection (e.g salmonella/ campylobacter)

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4
Q

What is the definition of foodborne intoxication?

A

Disease resulting from a toxin (usually bacterial e.g staphylococcus)

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5
Q

What are some examples of bacterial foodborne infections?

A

salmonelliosis, typhoid fever, cholera, campylobacter,

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6
Q

What are some examples of viral foodborne infections?

A

hepatitis A, norwalk infection, poliomyelitis virus

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7
Q

What are some examples of mycotic foodborne infections?

A

candida, sporothrix

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8
Q

What are some examples of parasitic foodborne infections?

A

protozoa, roundworms, tapeworms

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9
Q

What are the two species of salmonella?

A
  • Salmonella bongori
  • Salmonella enterica
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10
Q

How many subspecies is s.enterica split into?

A

2500

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11
Q

What salmonella species is the most common cause of human infection?

A

S.enteriditis

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12
Q

What are the symptoms of salmonella enteriditis?

A

Acute onset fever, diarrhoea, abdominal pain, nausea

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13
Q

What can prolonged salmonella symptoms lead to?

A

dehydration

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14
Q

What kills salmonella in the environment?

A
  • Killed by temperatures attained in commercial pasteurisation
  • they are **not ** destroyed by carcasses or offal kept in freezing temperatures
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15
Q

What are the two campylobacter species of public health importance?

A
  • campylobacter jejuni
  • campylobacter coli
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16
Q

What is the campylobacter reservoir?

A

Intestinal tract of wild/domesticated birds and mammals

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17
Q

What is the incubation period of campylobacter?

A

2-5 days

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18
Q

What are the symptoms of campylobacter?

A

watery or bloody diarrhoea, abdominal pain, fever, headache and nausea

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19
Q

What is the public health significance of human campylobacteriosis?

A
  • causes painful diarrhoea
  • invasive in over 65’s
  • most common cause of bacterial gastroenteritis
  • can also cause neuropathological conditions
20
Q

What is the shape of the listeria pathogen?

A

Gram positive rod-shaped pathogen

21
Q

What species of listeria causes almost all human cases of listeriosis?

A

Listeria monocytogenes

22
Q

What is the reservoir of listeria monocytogenes?

A

Plant matter and soil

23
Q

What is listeria monocytogenes associated with?

A

cooked meat, pate, soft cheese, smoked fish,

24
Q

What is the incubation period of listeria monocytogenes?

A

mild-flu to diarrhoea to abortion/ life threatening diseases

25
Q

What is the fatality rate of listeria in the EU?

A

12.7%

26
Q

What are most human E.Coli cases linked to?

A

poorly cooked beef, cross-contamination from raw meats,

27
Q

What is one of the benefits of E.Coli being in the normal gut flora?

A

Vitamin K synthesis

28
Q

What are the 5 groups that E.Coli strains fall into?

A
  1. Enteropathogenic E. coli (EPEC)
  2. Enterotoxigenic E. coli (ETEC)
  3. Enteroinvasive E. coli (EIEC)
  4. Enterohemorrhagic E. coli (EHEC)
  5. Enteroaggregative E.coli (EAEC)
29
Q

Summarise Enteroinvasive E.coli

A
  • characterised by watery diarrhoea in most patients
  • fever, nausea and abdominal cramps
  • bloody diarrhoea in less than 10% of patients
  • illness is usually self-limiting
  • high dose is required to cause infection
30
Q

Summarise enterohaemorragic e.coli

A
  • caused by escheria coli serotype 0157:H7
  • causes haemorrhagic colitis
  • characterised by bloody diarrhoea, abdominal pain that can then induce vomiting
  • has an incubation period of 3-4 days
  • death occurs in patients that develop hemolytic uremic syndrome
31
Q

What does yersinia enterolitica cause?

A

Food borne yersiniosis

32
Q

What are the four species of shigella that cause human dysentry?

A

flexneri, boydii, sonnei,
dysentriae

33
Q

How is shigella transmitted?

A

either foodborne or person to person

34
Q

What can food borne intoxications be classified into?

A
  • bacterial
  • fungal
  • chemical
  • plant
  • poisonous
35
Q

What are some bacterial food pathogens that cause intoxication

A
  • staphylococcus aureus
  • bacillus cereus
  • clostridium
  • perfringens
36
Q

Summarise staph aureus

A
  • faculative anerobe, produces spores
  • intoxication is caused by eating food contaminated with staphylococcal enterotoxins
  • the organism produces five different enterotoxins
37
Q

Summarise staph enterotoxins

A
  • they are all heat stable
  • they are insensitive to pH changes
  • resistant to proteolysis enzymes
  • not affected by irradication
  • all five have a similiar potency
38
Q

Why does the majority of staph.aureus poisioning occur when microbial flora is reduced?

A

Staphylococcus aureus is a poor competitor and
therefore grows poorly or not at all when growing
together with other microorganisms

39
Q

What are some of the symptoms of staph aureus?

A

Incubation period is 1-6 hrs after consumption of food
contaminated with at least 1.0 µg of enterotoxin.
* Clinical signs include salvation, nausea, vomiting,
abdominal cramps, sometimes diarrhoea with
prostration.
* Duration of illness is 24-72 hrs.
* Dose of 1.0 µg or more is needed to cause disease

40
Q

Summarise bacillus

A
  • gram positive, spore forming rod
  • Produces 3 different toxins (emetic and two diarrhoeal)
41
Q

What are the two diarrhoeal endotoxins?

A

a) hemolysin BL enterotoxin
b) non-hemolytic enterotoxin

42
Q

What is the main source of bacillus?

A

it is frequently isolated from meat, eggs and dairy products
* Cereal dishes e.g. rice, pulses, spice, mashed potatoes, herbs,
vegetables, minced meat, cream and milk pudding.
* Vegetative cells killed by cooking, spores are not
* If cooked rice/pulses are not chilled, spores can germinate,
bacteria grow and toxins produced

43
Q

What are the symptoms of emetic syndrome?

A

The syndrome is characterised by nausea, vomiting, abdominal
cramps and sometimes diarrhoea that occur 1-6 hrs after
consumption of contaminated food. The syndrome is associated
with ingestion of rice and pasta based foods.

44
Q

What are the symptoms of diarrhoeal syndrome?

A

In the diarrhoea syndrome, patients experience profuse diarrhoea
(watery stool), abdominal cramps and tenesmus (rarely vomiting)
beginning 8 to 16 hours after ingestion of contaminated food.
Fever is absent and symptoms resolve within approximately 12
hours.

45
Q

What are the three species of clostridum?

A
  • C.perfringens
  • C. botulinium
  • C.difficile
46
Q

Where is the clostridium perfringens enterotoxin produced?

A

GIT

47
Q
A

VMS 2008 (25 decks)

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