Food Bourne Illness Part Two Flashcards
What type of bacteria is Campylobacter jejuni?
Gram-negative curved rods
It is classified as microaerophiles.
What is the main symptom of Campylobacter gastroenteritis?
Watery diarrhoea
What is the duration of symptoms for Campylobacter gastroenteritis?
3-10 days
What type of therapy is typically used for Campylobacter gastroenteritis?
Supportive therapy
What is Guillain-Barré syndrome associated with?
Post-infectious disorder from Campylobacter infection
What are the main symptoms of E. coli infections?
Diarrhoea
What are the six recognized categories of E. coli strains?
- Enterotoxigenic E. coli (ETEC)
- Enteroinvasive E. coli (EIEC)
- Enteropathogenic E. coli (EPEC)
- Enterohaemorrhagic E. coli (EHEC)
- Enteroaggregative E. coli (EAEC)
- Diffusely adherent E. coli (DAEC)
What distinguishes Enterotoxigenic E. coli (ETEC)?
Produces one or both enterotoxins responsible for diarrhea
What is the primary source of E. coli O157:H7?
Ground meat
What is the fatality rate associated with Listeria monocytogenes?
20%
What is the main transmission route for foodborne diseases?
Faecal-oral route transmission
What is the primary cause of Staphylococcal Food Poisoning?
Heat stable enterotoxins produced by Staphylococcus aureus
What is the main symptom of Clostridium botulinum poisoning?
Respiratory paralysis
What are the two types of illnesses caused by Bacillus cereus?
- Emetic illness
- Diarrhoeal illness
What is the main factors responsible for foodborne disease?
1.Faecal-oral route transmission
2.Poor hygiene/handling food
3.Cross contamination
4.Improper cooking
5.Improper storage of food
What is the purpose of the Hazard Analysis of Critical Control Points (HACCP) system?
A system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.
Compulsory within any food industries and food preparation settings.
Fill in the blank: Most E. coli strains are _______.
non-pathogenic
True or False: Campylobacter jejuni is the only type of bacteria that can cause foodborne illness.
False
How to prevent FBD in home settings
- Cleaning - wash hands properly and keep them clean
- Cross contamination - avoid cross contamination between raw meat/poultry and vegetables
- Cooking - cook food properly >80OC at core. Avoid rare, medium rare
- Chilling - chill food properly.
leftovers within 1.5 h after cooking
What are the different S. aureus toxins
Several different enterotoxins
•Act as neurotoxins and stimulate the vagus nerve and cause vomiting
•Superantigens stimulate T cells and trigger production of cytokines
