Food Bourne Illness Part Two

Question 1

What type of bacteria is Campylobacter jejuni?

Answer 1

Gram-negative curved rods

It is classified as microaerophiles.

Question 2

What is the main symptom of Campylobacter gastroenteritis?

Answer 2

Watery diarrhoea

Question 3

What is the duration of symptoms for Campylobacter gastroenteritis?

Answer 3

3-10 days

Question 4

What type of therapy is typically used for Campylobacter gastroenteritis?

Answer 4

Supportive therapy

Question 5

What is Guillain-Barré syndrome associated with?

Answer 5

Post-infectious disorder from Campylobacter infection

Question 6

What are the main symptoms of E. coli infections?

Answer 6

Diarrhoea

Question 7

What are the six recognized categories of E. coli strains?

Answer 7

• 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)

Question 8

What distinguishes Enterotoxigenic E. coli (ETEC)?

Answer 8

Produces one or both enterotoxins responsible for diarrhea

Question 9

What is the primary source of E. coli O157:H7?

Answer 9

Ground meat

Question 10

What is the fatality rate associated with Listeria monocytogenes?

Answer 10

20%

Question 11

What is the main transmission route for foodborne diseases?

Answer 11

Faecal-oral route transmission

Question 12

What is the primary cause of Staphylococcal Food Poisoning?

Answer 12

Heat stable enterotoxins produced by Staphylococcus aureus

Question 13

What is the main symptom of Clostridium botulinum poisoning?

Answer 13

Respiratory paralysis

Question 14

What are the two types of illnesses caused by Bacillus cereus?

Answer 14

• Emetic illness
• Diarrhoeal illness

Question 15

What is the main factors responsible for foodborne disease?

Answer 15

1.Faecal-oral route transmission
2.Poor hygiene/handling food
3.Cross contamination
4.Improper cooking
5.Improper storage of food

Question 16

What is the purpose of the Hazard Analysis of Critical Control Points (HACCP) system?

Answer 16

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.

Question 17

Fill in the blank: Most E. coli strains are _______.

Answer 17

non-pathogenic

Question 18

True or False: Campylobacter jejuni is the only type of bacteria that can cause foodborne illness.

Answer 18

False

Question 19

How to prevent FBD in home settings

Answer 19

1. Cleaning - wash hands properly and keep them clean
2. Cross contamination - avoid cross contamination between raw meat/poultry and vegetables
3. Cooking - cook food properly >80OC at core. Avoid rare, medium rare
4. Chilling - chill food properly.
   leftovers within 1.5 h after cooking

Question 20

What are the different S. aureus toxins

Answer 20

Several different enterotoxins
•Act as neurotoxins and stimulate the vagus nerve and cause vomiting
•Superantigens stimulate T cells and trigger production of cytokines