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FOOD MIC Flashcards

Para makapasa

1
Q

Is the leading cause of foodborne bacterial illnesses, causing around 1.02 million cases each year.

A

Nontyphoidal Salmonella enterica

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2
Q

Is responsible for the majority of viral foodborne illnesses, with about 5.4 million cases annually.

A

Norovirus

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3
Q

Caused by the therapeutic or cosmetic use of BoNT, such as for treating dystonia or reducing wrinkles. Antitoxins can neutralize toxins if administered early, but permanent neurological damage may occur in severe cases.

A

Inadvertent Botulism

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4
Q

Inadvertent Botulism

A

Wound Botulism:

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5
Q

Known as the adult version of infant botulism, it occurs in adults with gastrointestinal disorders (e.g., IBD). The source of the toxin is unclear, but Clostridium botulinum is usually found in feces. Clostridium baratii can also be implicated

A

Hidden Botulism

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6
Q

Occurs when infants ingest Clostridium botulinum spores (from honey or environmental sources), which germinate in their intestines and produce toxins. Symptoms include weakness, inability to suck or control the head, loss of reflexes, and constipation. The normal gastrointestinal flora in individuals over one year old typically prevents spore germination.

A

Infant Botulism

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7
Q

This is caused by ingesting botulinum neurotoxin (BoNT) formed in contaminated food. Symptoms, including gastrointestinal disorders (nausea, vomiting, diarrhea), appear within 12–36 hours but can start as early as two hours. Severe neurological symptoms, such as difficulty breathing, paralysis, and respiratory failure, follow if large amounts of the toxin are consumed. Death can occur from respiratory failure, even with small doses of the toxin (1 ng/kg body weight).

A

Foodborne Botulism:

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8
Q

Types and spores are more common in soil and animal feces,

A

A,B

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9
Q

Types of toxin that Clostridium botulinum are associated with foodborne botulism in humans.

A

A, B, E, and F

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10
Q

Before the 1940s, Salmonella enterica serovars were the main culprits behind foodborne and waterborne diseases globally. However, due to improvements such as milk pasteurization and water chlorination, these serovars became less of a concern in developed countries.

A

Typhi and Paratyphi

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11
Q

These types of salmonella are often associated with food animals,

A

Salmonella enterica ser. Typhimurium and Salmonella enterica ser. Enteritidis.

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12
Q

are Gram-negative, non-sporulating, facultative anaerobic rods that grow optimally at 35°C–37°C, though they can survive and multiply in a wide range of conditions. They are sensitive to low pH and can be killed by pasteurization, yet they can survive in frozen and dried states for long periods, complicating food safety efforts.

A

Salmonella

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13
Q

can grow at low temperatures, making it a major concern in ready-to-eat (RTE) foods stored for long periods. Many RTE foods are consumed without proper reheating, further increasing the risk of infection.
The pathogen has a zero-tolerance policy in the U.S. for RTE foods, and in Canada and Europe, the acceptable level is 100 cells per 25g. In healthy individuals, higher doses (10^8-10^10 cells) are needed to cause illness, primarily in the form of febrile gastroenteritis.

A

Listeria

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14
Q

What listeria is pathogenic to human

A

monocytogenes

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15
Q

What listeria is pathogenic to animals

A

Listeria ivanovii

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16
Q

Listeria monocytogenes 3 linages or types

A

Lineage I: Epidemic clones causing most outbreaks.
Lineage II: Clones responsible for sporadic cases.
Lineage III: Rarely causes human disease but is more common in animals.

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17
Q

Gram-positive, psychrotrophic bacterium: Grows between 1°C and 44°C, with optimal growth at 30°C–37°C.
Motility: Tumbling motility facilitated by flagella, which are most active at 20°C–30°C.
Tolerance to environmental stresses: Listeria can survive in high salt (>10%), low pH (>5.0), and cold environments, making it resistant to many food processing conditions.
Sensitive to pasteurization: However, if protected inside white blood cells, higher temperatures are needed for inactivation.

A

Listeria

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18
Q

Mild symptoms in healthy individuals after consuming high doses of Listeria (10^8-10^10 cells). Symptoms include flu-like illness with diarrhea, which resolve in a few days.

A

Febrile Gastroenteritis

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19
Q

Affects immunocompromised individuals, pregnant women, and the elderly, with much lower infectious doses (100–1000 cells). The bacteria can cross intestinal, blood-brain, and placental barriers, leading to severe infections such as meningitis, encephalitis, or neonatal infections.

A

Invasive Systemic Disease:

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20
Q

Key idea: Traveler’s diarrhea, toxin-mediated (LT/ST).
Symptoms: Watery diarrhea, no tissue invasion.
Mechanism: Produces heat-labile (LT) or heat-stable (ST) toxins, increasing fluid secretion.

A

Enterotoxigenic Escherichia coli (ETEC)

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21
Q

Key idea: Infant diarrhea, attachment/effacement.
Symptoms: Watery diarrhea, especially in infants.
Mechanism: Adheres to intestinal cells using bundle-forming pili (bfp) and causes villi destruction (no toxins).

A

Enteropathogenic Escherichia coli (EPEC

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22
Q

Key idea: Shigella-like, invasion.
Symptoms: Bloody, mucoid diarrhea (dysentery-like).
Mechanism: Invades and spreads between epithelial cells, leading to inflammation and cell damage.

A

Enteroinvasive Escherichia coli

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23
Q

Key idea: Shiga-toxin, bloody diarrhea.
Symptoms: Bloody diarrhea, risk of Hemolytic Uremic Syndrome (HUS).
Mechanism: Produces Shiga toxin (Stx), which causes severe tissue damage and potential kidney failure.

A

Enterohemorrhagic Escherichia coli (EHEC) / Shiga-Toxigenic Escherichia coli

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24
Q

Key idea: Stacked brick pattern, persistent diarrhea.
Symptoms: Chronic watery diarrhea lasting more than 14 days, especially in children.
Mechanism: Adheres to intestinal cells in a stacked brick arrangement and causes mucosal damage.

A

Enteroaggregative Escherichia coli

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25
Q

Key idea: Diffuse attachment, mild diarrhea.
Symptoms: Mild, watery diarrhea.
Mechanism: Diffusely adheres to epithelial cells, often associated with persistent or recurrent infections.

A

Diffuse-Adhering Escherichia coli (DAEC):

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26
Q

Unique Features: Does not ferment sorbitol or have glucuronidase activity (helps distinguish it from other E. coli strains).
Temperature Tolerance: Grows at 30°C–42°C, poorly at 44°C–45°C, and not at 10°C or below. Can survive freezing (-20°C) but is destroyed by pasteurization and heat (64.3°C in 9.6 seconds).
Acid Resistance: Some strains can survive in environments with pH 4.5 or lower.

A

: E. coli O157

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27
Q

Gram-negative, non-motile, facultative anaerobic rods.
Biochemical Features:
Catalase positive.
Oxidase and lactose negative.
Ferment sugars, usually without gas formation.
Temperature Range: Growth occurs between 7°C and 46°C, with an optimum at 37°C.
Survivability: Survives refrigeration, freezing, and acidic conditions (pH 4.5), but is destroyed by pasteurization.
Relation to E. coli: Biochemically similar, possibly pathogenic variants of E. coli.

A

The Shigella genus

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28
Q

An exotoxin with enterotoxigenic properties, damaging intestinal epithelial cells.

A

Shiga toxin (Stx):

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29
Q

Gram-negative, motile, non-sporulating, rod-shaped, small and fragile,
often spirally curved.

A

Campylobacter

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30
Q

Toxin produces ng campylobacter

A

s cytolethal distending toxins (CDT),

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31
Q

is notable for being a psychrotroph, capable of growth at 0°C
and causing gastrointestinal symptoms similar to appendicitis.
● The bacterium was first linked to foodborne yersiniosis in 1976 in the U.S. following an
outbreak among school children due to contaminated chocolate milk.
● Although not frequently reported as a cause of foodborne infections, an estimated
98,000 cases occur annually in the U.S., with 90% being foodborne.

A

Yersinia enterocolitica

32
Q

Morphology: Gram-negative, non-spore-forming, motile short rods (coccobacilli).
● Growth Conditions:
○ Grows between 0°C and 44°C, with optimum growth at 25°C–29°C.
○ Can grow in milk and raw meat at 1°C, but at a slower rate.
○ Tolerates 5% NaCl and has a pH growth range above 4.6; sensitive to
pasteurization.
● Biotypes: Six major biotypes (1A, 1B, 2, 3, 4, and 5), with only 1A being
non-pathogenic. Pathogenic strains carry a virulence plasmid (pVY).

A

Yersinia genus

33
Q

Pathogenic strains produce a heat-stable enterotoxin with toxin production being
temperature-dependent (occurs at 25°C, not at 4°C).
● Key virulence factors include Invasin, AiL, Yst, and various proteins encoded in the
70-kb plasmid (pVY) that facilitate adhesion, invasion, and immune evasion.

A

(Yst) toxin

34
Q

● Morphology: Gram-negative, nonsporulating, motile rods (straight or curved).
● Growth Conditions:
○ Optimal growth at 30°C–37°C.
○ Halophilic; thrives in 3%–5% NaCl, sensitive to >10% salt.
○ Sensitive to low pH, drying, heating, and refrigeration

A

Vibrio

35
Q

Vibrio that infections typically do not cause
fever

A

Vibrio cholerae and Vibrio mimicus

36
Q

Vibrio that causes infection

A

V. parahaemolyticus and V. vulnificus.

37
Q

○ Causes severe septicemia, particularly in individuals with liver disease or
immunodeficiencies.
○ Wound infections can lead to tissue necrosis.

A

Vibrio vulnificus

38
Q

Cause: Brucella spp. (Brucella abortus, Bru. suis, Bru. melitensis)
● Transmission: Raw milk or products; associated with livestock handling.
● Symptoms: Undulant fever, sweats, body aches, joint pain.

A

Brucellosis

39
Q

● Cause: Streptococcus pyogenes (Group A)
● Transmission: Contaminated raw milk, salads, infected food handlers.
● Symptoms: Sore throat, fever, chills; some strains can cause scarlet feve

A

Streptococcal Infection

40
Q

Cause: Coxiella burnetii (rickettsia)
● Transmission: Handling animals, raw milk; resistant to heat.
● Symptoms: Fever, malaise, muscular pain.

A

Q Fever

41
Q

○ Five types based on four extracellular toxins

A

(A, B, C, D, E)

42
Q

strains are primarily responsible for foodborne infections.

A

Type A

43
Q

○ A 34-kDa heat-labile protein, produced during sporulation in the intestine.
○ Encoded by the cpe gene located in plasmids or chromosomes.
○ Production is influenced by sporulation conditions.

A

● Enterotoxin (CPE):

44
Q

is a Gram-positive, motile rod that forms endospores. It is sensitive to
pasteurization, but its spores can survive high heat during cooking. It grows best at 35°C–40°C
and can thrive in a pH range of 4.9–9.3, requiring a water activity (A_w) of 0.95 or higher. It can
be isolated from soil, dust, and various foods, and resides in the intestines of about 10% of
healthy adults.

A

Bacillus cereus

45
Q

Bacillus cereus produces multiple toxins, includin

A

Emetic toxin (cereulide): Causes vomiting, heat-stable, active over a wide pH range.
● Diarrheagenic toxins: Include hemolytic B and L complexes and non-hemolytic
enterotoxin (NHE), leading to profuse diarrhea.

46
Q

belonging to the family Vibrionaceae, primarily inhabits aquatic environments
and is the causative agent of cholera. It can cause large epidemics, with historical outbreaks
recorded, particularly in Asian countries. Although rare in the U.S., it has been responsible for
cases associated with contaminated seafood.is a gram-negative, motile, curved rod. The pathogenic strains (O1 and O139)
are known for their cholera toxin (CT) production. It is heat-sensitive but can survive in
improperly cooked seafood. The growth temperature range is 30°C to 37°C, with rapid
multiplication in alkaline foods.

A

Vibrio cholerae,

47
Q

is a key virulence factor, causing severe diarrhea by increasing cAMP
levels in intestinal cells, leading to fluid and electrolyte loss. TCP (toxin coregulated pilus) aids
bacterial colonization in the intestine

A

The cholera toxin (CT)

48
Q

Antigenic protein similar to cholera toxin (CT).
○ Induces fluid secretion in intestinal epithelial cells.
○ Exists in two serogroups: LT-I (86 kDa) and LT-II, which are antigenically distinct.

A

Heat Labile Toxin (LT):

49
Q

○ A heat-stable peptide (2 kDa) that is non-antigenic.
○ Increases fluid secretion through a different mechanism than LT.

A

Heat Stable Toxin (ST):

50
Q

● Morphology: They are Gram-negative, motile rods.
● Habitat: Found in both saltwater and freshwater environments, as well as in the
intestinal contents of humans and animals. They are pathogenic to fish.
● Temperature Range: Growth occurs between 3°C and 42°C, with an optimum growth
temperature of 15°C to 20°C; some strains can grow at 1°C.
● Oxygen Requirement: They are facultative anaerobes, growing better in aerobic
conditions.
● Heat Sensitivity: Pasteurization effectively kills the cells.
● Growth Inhibition: Factors such as pH below 4.5, NaCl above 4%, and low
temperatures below 3°C can reduce their growth

A

Aeromonas hydrophila

51
Q

are pathogenic to amphibians, fish, and reptiles, causing
diseases like ulcerative stomatitis in snakes and lizards and “red leg” disease in frogs.

A

Aeromonas hydrophila

52
Q

is typically isolated from aquatic foods like fish and shellfish,
especially in oysters collected during warmer months or from muddy beds. They can
indicate improper heating or post-heat contamination in heat-treated foods.

A

Plesiomonas shigelloides

53
Q

● Morphology: is a motile, nonsporulating, Gram-negative rod
that is facultatively anaerobic.
● Environment: It is isolated from the intestinal contents of humans and animals and is
found in fresh and brackish water, as well as in fish and oysters.
● Growth Conditions: Most strains thrive between 8°C and 45°C, with optimal growth at
25°C–35°C. They are susceptible to pasteurization and can be inhibited by low
temperatures (below 10°C), low pH (below 4.5), and high NaCl levels (above 5%).

A

Plesiomonas shigelloides

54
Q

● Characteristics: A nonenveloped, single-stranded RNA virus causing self-limiting
gastrointestinal symptoms, primarily vomiting and diarrhea.
● Transmission: Spreads through contaminated food, water, and close contact with
infected individuals.
● Infectious Dose: Very low, approximately 10 viral particles.

A

Norovirus

55
Q

● Characteristics: A nonenveloped, single-stranded RNA virus that affects the liver,
transmitted through contaminated food and water.
● Symptoms: Include fever, malaise, jaundice, and gastrointestinal distress. The severity
of disease increases with age.

A

Hepatitis A Virus

56
Q

● Overview: A transmissible spongiform encephalopathy affecting cattle, associated with
consumption of infected meat products. is a fatal brain disease in cows that is caused by a prion

A

Bovine Spongiform Encephalopathy (BSE

57
Q

○ Produced by molds in suitable environments (including foods).
○ Cause mycotoxicosis upon consumption.
○ Secondary metabolites, often carcinogenic.
○ Can affect organ toxicity by modulating cell signaling and apoptosis.

A

Mycotoxins:

58
Q

Toxigenic Molds give yung threee na nakalagay sa book

A

○ Aspergillus spp.
○ Fusarium spp.:
○ Penicillium spp.: Ochratoxin

59
Q

● Formed by decarboxylation of amino acids in protein-rich foods by specific
microorganisms.
● Examples:
○ Histamine (from L-histidine).
○ Putrescine (from lysine).
○ Tyramine (from L-tyrosine).
● Associated foods: aged cheeses, fermented sausages, fish.

A

Biogenic Amines

60
Q

● Caused by high levels of histamine from bacterial breakdown of fish proteins.
● Symptoms: gastrointestinal issues, headache, rash, hypotension.
● Associated bacteria: Morganella morganii, Klebsiella pneumoniae, others.
● Prevention: proper storage (freezing, refrigeration) and sanitation.

A

Scombroid Poisoning

61
Q

● Cause: Consumption of finfish (e.g., sea bass, grouper) that feed on toxic algae
(Gambierdiscus toxicus).
● Symptoms: Gastrointestinal (nausea, vomiting, diarrhea) and neurological symptoms
(tingling, blurred vision, paralysis). Can be fatal in severe cases.
● Incidence: Affects 25,000 people annually worldwide; monitoring can reduce risk.

A

Ciguatera Fish Poisoning (CFP)

62
Q

● Cause: Shellfish (scallops, clams) feeding on toxic algae (Alexandrium catenella).
● Symptoms: Neurological issues (tingling, poor coordination, dryness of throat) that can
lead to respiratory failure.
● Incidence: Low in the U.S. (21 incidents affecting 160 people from 1973-1987) due to
effective monitoring

A

Paralytic Shellfish Poisoning (PSP)

63
Q

● Cause: Shellfish feeding on the dinoflagellate Karenia brevis, which causes red tide.
● Symptoms: Similar to PSP but generally less severe; symptoms appear within 30
minutes to 3 hours.
● Incidence: Low in the U.S. due to monitoring.

A

Neurotoxic Shellfish Poisoning (NSP

64
Q

● Cause: Consumption of shellfish that feed on toxic dinoflagellates (Dinophysis species).
● Symptoms: Gastrointestinal disorders (diarrhea, nausea) lasting a short time; toxins are
heat-stable.
● Prevention: Removing digestive organs of shellfish can reduce toxin accumulation.

A

Diarrhetic Shellfish Poisoning (DSP)

65
Q

● Cause: Consumption of mussels accumulating Azaspiracid toxin from Azadinium
spinosum.
● Symptoms: Similar to DSP (diarrhea, nausea, vomiting).

A

Azaspiracid Shellfish Poisoning (AZP)

66
Q

● Cause: Consumption of mussels, clams, crabs, and anchovies contaminated with
domoic acid from Pseudonitzschia pungens.
● Symptoms: Neurological (headache, disorientation, seizures) and gastrointestinal
symptoms (vomiting, diarrhea). Short-term memory loss is a notable effect.

A

Amnesic Shellfish Poisoning (ASP

67
Q

● Cause: Consumption of puffer fish (fugu) containing tetrodotoxin.
● Symptoms: Tingling, vomiting, respiratory paralysis, and potentially death within 10-45
minutes.
● Incidence: Common in Asian countries, particularly Japan, with about 50 deaths
annually

A

Puffer Fish Poisoning (PFP

68
Q

● Type: Roundworm.
● Transmission: Consumed through raw or undercooked meat of infected animals
(primarily pigs and game).
● Symptoms: Occur 2–28 days post-ingestion: nausea, vomiting, diarrhea, fever, swelling
of eyes, muscular pain, respiratory difficulties, and potentially death in severe cases.
● Prevention: Proper cooking (≥140°F/60°C), freezing meat for 20 days at –20°C, and
irradiation can inactivate the parasite.

A

Trichinella spiralis

69
Q

● Type: Nematode.
● Transmission: Consumed through raw or inadequately cooked marine fish.
● Symptoms: Irritation of throat and digestive tract appears within a few days.
● Prevention: Proper cooking, salting, or freezing fish at –20°C for three days.

A

Anisakis simplex

70
Q

● Type: Tapeworm (includes solium from pork and\saginata from beef).
● Transmission: Ingesting raw or improperly cooked meat containing larvae.
● Symptoms: Digestive disorders and severe abdominal pain; serious consequences if
larvae infect vital organs.

A

Taenia Species

71
Q

● Type: Tissue protozoan.
● Transmission: Consumed through undercooked meat, raw milk, or contaminated water
(often from cat feces).
● Symptoms: Flu-like symptoms, muscle pain, fever, and severe effects in
immunocompromised individuals. Can cause spontaneous abortion in pregnant women.
● Prevention: Cooking meat to ≥70°C or freezing at –20°C.

A

Toxoplasma gondi

72
Q

● Type: Intestinal protozoan.
● Transmission: Contaminated food and water, often due to poor sanitation.
● Symptoms: Acute or chronic diarrhea and abdominal pain; infective dose is low (10-100
cysts).
● Prevention: Improved sanitation and personal hygiene are crucial.

A

Giardia lamblia

73
Q

● Type: Intestinal protozoan.
● Transmission: Contaminated food and water can be present in the GI tract of animals.
● Symptoms: Watery diarrhea, abdominal pain, fever, and muscle aches. Severe cases
can be fatal, especially in immunocompromised individuals.
● Incidence: Notable outbreaks, including a large one in Milwaukee in 1993.

A

Cryptosporidium parvum

74
Q

● Type: Coccidian intestinal protozoan.
● Transmission: Consumed through contaminated food and water; primarily affects
humans and some primates.
● Symptoms: Watery diarrhea, cramps, nausea, vomiting, fever, and fatigue, typically
lasting around two weeks.
● Incidence: Multiple outbreaks in the U.S. linked to contaminated raspberries, lettuce,
and basil since 1995.

A

Cyclospora cayetanensis

75
Q

Enteric viruses are responsible for most foodborne illnesses in the United States and many other countries
Key viruses include:

A

Norovirus
Hepatitis A virus
Astrovirus
Rotavirus
Sapovirus

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