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Gastro > Food Poisoning > Flashcards

Food Poisoning Flashcards

1
Q

What is diarrhoea

A

Unformed stool with no other cause such as overuse of laxatives
A stool which can hold the shape of the container
Type 5,6 and 7 on the Bristol Stool chart

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2
Q

What is food poisoning

A

An illness caused by eating food contaminated with micro-organims, toxins or poisons

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3
Q

What are the clinical presentation of food poisoning

A

Diarrhoea, abdominal pain, vomiting

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4
Q

How does food poisoning occur?

A

The wall of the tissue is invaded / a toxin is produced

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5
Q

What are the 3 most common bacteria causing food poisoning

A

Campylobacter
Salmonella
E coli 0157

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6
Q

What questions do we ask about potential food poisonisng

A 
Diarrhoea, blood, how much etc.
History of travel 
Anyone else suffering 
When did you ingest the food 
Age of the patient 
Underlying medical problems
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7
Q

How long does it take for Staph aureus/ bacillus cereus take to incubate

A

1-6 hours (SHORT)

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8
Q

What is the incubation period of salmonella / Cl perfringens

A

12-48 hours (MEDIUM)

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9
Q

What is the incubation period of campylobacter

A

2-14 days (LONG)

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10
Q

How long does it take to receive a culture result

A

48 hours

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11
Q

How is campylobacter most likely to spread

A

Poor food hygiene - raw poultry

Less likely to spread person to person

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12
Q

What is the commonest cause of salmonella enteritidis

A

Food hygiene

Food - poultry, meat and raw egg

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13
Q

What are the common presentation of salmonella

A

D&V, blood, fever

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14
Q

What is the purpose of serotyping

A

To trace outbreaks of different types of salmonella

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15
Q

What is the presenting complaint of of Ecoli

A

Bloody diarrhoea

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16
Q

How does Ecoli 0157 spread

A

Food: beef, raw milk, water

Person to person contact

17
Q

What does E coli 0157 produce

A

Verotoxin

18
Q

What does verotoxin do?

A

Bind to receptors found on renal cells, RBCs and others
Inhibit protein sythesis
Causes cell death

19
Q

What are the common presentations of HUS

A 
Abdo pain
fever
pallor
petchiae
oliguria
bloody diarrhoea
20
Q

What investigations do we do for HUS?

A

Send stool culture samples

Send U&E, FBC, film, LFT, clotting, urine, lactate dehydrogenase

21
Q

What is the HPU

A

Health protection unit

22
Q

What does the HPU do

A

Gives advise on return to work for high risk groups

23
Q

What are 4 requirements for bacteria to multiply

A

time
temperature
food source
moisture

24
Q

What can go wrong in the kitchen to cause food poisoning

A 
cross contamination of raw or cooked food
Preparation of food too far in advance 
inadequate heating and cooling 
Poor personal hygiene
Contaminated environment and equipment

Gastro (67 decks)

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