Food Lecture

Question 1

• -2-5% of infections with Shiga toxin producing E. coli

- -long-term kidney dysfunction in 33% of patients

Answer 1

Hemolytic uremic syndrome (HUS)

Question 2

• -1 per 1000 infections of Campylobacter jejuni

- -40% ventilated, 85% with residual deficits

Answer 2

Guillian Barre syndrome

Question 3

–1-3% of infections with Salmonella, Campylobacter, Yersinia enterocolitica, Shigella

Answer 3

Reactive arthropathy

Question 4

Most common food related illness caused by…

Answer 4

Norovirus

Question 5

Associated with eating raw shellfish from warm waters

* Underlying liver disease, immunocompromised

Answer 5

Vibrio

V. parahaemolyticus, V. vulnificus

Question 6

• Large number of cases in one jurisdiction
• Detected by affected group themselves
• Local investigation
• Local food handling error
• Local solution

Answer 6

Focal outbreak

Question 7

• Small numbers of cases in many jurisdictions
• Detected by lab-based subtype surveillance
• Multi-state investigation
• Industrial contamination event
• Broad implications

Answer 7

Dispersed outbreak

Question 8

Shiga toxin producing E. coli (especially E. coli O157)
Multi-drug resistant Salmonella

Seen in this type of food….

Answer 8

Ground beef

Question 9

• Salmonella Typhimurium (The most common serotype)

- Salmonella Newport (Third most common serotype)

Answer 9

Antibiotic resistant

can cause more severe and longer illnesses than non-resistant

Question 10

Intestinal bacterial flora:
Gram negative rods
Somatic or O antigen (LPS)
Flagellar or H antigen
Serotype O:H

Answer 10

Shiga toxigenic E.Coli (STEC)

Question 11

A common cause of food poisoning
Strikes quickly, lasts one to two days
Estimated 9,000,000 cases and 125 deaths annually
Human reservoir, in feces and vomitus
Most is direct person-to-person (via hands?)
Foodborne: Salads, sandwiches, shellfish

Answer 11

Norovirus

Question 12

Nausea
Vomiting
Diarrhea (not bloody)
Abdominal cramping
Fever, if present, is low-grade
Dehydration is main complication especially infants and the elderly.

Answer 12

Norovirus

Question 13

Is extremely contagious
Primarily from one infected person to another (by the fecal-oral route)
Kitchen workers can contaminate a salad or sandwich as they prepare it
Fishermen can contaminate oysters

**seen on cruise ships!!

Answer 13

Norovirus

Question 14

From the moment they begin feeling ill to at least 3 days after recovery***
Some may be contagious for as long as 2 weeks after recovery
Recurrent institutional infection is common
Hand-washing and environmental cleaning are key to control

Answer 14

Norovirus

Question 15

No long-term health effects
People feel very sick & vomit for 1/ 2 days
May be unable to drink enough liquids to replace lost liquids
Dehydration may require medical attention
Mortality in elderly

Answer 15

Norovirus