Food Poisoning

Question 1

What is important to ask about in a food poisoning history?

Answer 1

Diarrhoea frequency and any blood
Any travel, functions or contacts
Food history
Age of patient
Underlying medical conditions
Pets

Question 2

Give examples of bacteria with short, medium and long incubation periods

Answer 2

Short (1-6hrs) - staph aureus and bacillus cereus
Medium (12-48hrs) - salmonella
Long (2-14 days) - campylobacter and E.coli 0157

Question 3

What can go wrong in the kitchen to allow spread of bacteria?

Answer 3

Cross-contamination of raw/cooked food
Preparing food too far in advance
Inadequate heating and cooking
Contaminated environment and equipment
Poor personal hygiene

Question 4

What are the common causes and symptoms of salmonella poisoning?

Answer 4

Causes - contaminated eggs, contaminated raw fruit/veg and raw milk
Symptoms - diarrhoea, fever, abdominal cramps and vomiting

Question 5

What are the common causes and symptoms of E.coli 0157 poisoning?

Answer 5

Causes - undercooked beef, raw milk, raw fruit/veg and contaminated water
Symptoms - severe, often bloody diarrhoea with abdominal pain and vomiting

Question 6

How do the shiga-like toxins from E.coli 0157 work?

Answer 6

Bind to receptors on renal cells and RBCs, inhibit protein synthesis and cause cell death

Question 7

What are the causes and symptoms of campylobacter poisoning?

Answer 7

Causes - raw poultry and raw milk

Symptoms -diarrhoea (possibly bloody), cramps, fever and vomiting

Question 8

What are the causes and symptoms of rotavirus poisoning?

Answer 8

Causes - drinking contaminated water and formites

Symptoms - acute onset of fever/vomiting followed 12-24hrs later by frequent watery stools

Question 9

What are the symptoms and causes of norovirus poisoning?

Answer 9

Causes - contaminated food, water contaminated with human faecal matter
Symptoms - nausea, vomiting, cramping, diarrhoea, fever, myalgia - brings down cruise ships and closes hospital wards