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Food Micro > Foodborne Bacterial Infections > Flashcards

Foodborne Bacterial Infections Flashcards

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1
Q

Foodborne Intoxication occurs from ingestion of : ____________________

A

a food containing a preformed toxin.

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2
Q

What are the general characteristics of a foodborne intoxication (5):

A

1) Toxin is produced by a pathogen while growing in the food
2) The toxin can be heat liable or heat stable
3) Ingestion of a food containing active toxin, not viable cells is necessary for poisoning
4) Symptoms generally occur quickly, as early as 30 minutes after ingestion
5) Febrile symptoms are not present

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3
Q

Staphylococcal Intoxication (vomiting) typical scenario:

A
  • temperature-abused food

- skin infection

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4
Q

Sa causes illness through the ingestion of the not the organism

A

toxin

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5
Q

Enterotoxin:

A

a toxin that acts on the gastrointestinal tract

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6
Q

Sa toxin stimulates the _____ and __________ nerves

A

vagus

sympathetic

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7
Q

Give me characteristics of Sa toxin :

A
  • most contamination is traced to humans during food preparation
  • organism grow optimally at 37-40 C (only 3 hours required at this temp for sufficient toxin production)
  • very quick onset (30 minutes) mean incubation is 4.4 hours, 10hrs is max to onset
  • self-limiting and recovery in 24-48hrs
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8
Q

Clostridium botulinum intoxication (paralysis in children) typical scenario:

A
  • canning of food / soup without checking the pH
  • seeing double, difficulty swallowing and paralysis in arms and legs
  • canning did not kill spores
  • always boil your canned products for 10 minutes
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9
Q

infant botulism is an _______

A

infection (internal production of the toxin) - proliferation of the organism

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10
Q

How does paralysis occurs (C.botulinum intoxication)

A
  • ingestion / production of the toxin molecules
  • toxin molecules are absorbed by the gut and are spread via blood to peripheral nerves
  • normally axon terminal of the neuron connects with muscle tissues through SNARE proteins and releases acetylcholine into the muscle cells which causes the contraction
  • BoNT acts as a protease cleaving the SNARE proteins
  • muscles are deprived from the acetylcholine signal and this results in flaccid paralysis
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11
Q

Salmonella enterica infection (salmonellosis) what are the main symptoms:

A
  • abdominal pain/bloating
  • muscle and joint pain
  • diarrhea
  • weakness
  • nausea/vomiting
  • fever
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12
Q

Which Salmonella species and subspecies cause illness in humans :

A

Salmonella enterica subsp. enterica (flagellar, capsular, somatic)

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13
Q

What serovars of Salmonella Enterica are most commonlt associated with foodborne illness :

A

Serovars Thyphimurium and Enteritidis

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14
Q

Talk to me about the symptoms and Treatment of Salmonella Enterica:

A
  • symptoms generally occur 8 to 72 hours after ingestion
  • illness is self-limiting, non-bloody diarrhea, and abdominal pain
  • symptoms generally resolve within 5 days
  • Therefore, uncomplicated cases only require supportive therapy, such as fluid and electrolyte replacement
  • Antibiotics prolong carrier state and increase AMR so they generally are not used!
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15
Q

Listeria monocytogenes infection: intestine, lymph node, _______, _________, ________, _________

A
  • liver
  • spleen
  • brain
  • placenta
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16
Q

L.monocytogenes can grow and divide from _____ C

A

4-45 (sensitive to pasteurization temperature), it grows in the refrigerator and outcompetes other bacteria in this environment, in media as low as pH 4.4, in salt contents as high as 10%

17
Q

Lowering the temperature doesn’t stop the Lm growth but ___________

A

it does slow it

18
Q

Why raw milk cheeses are a source of Lm?

A
  • raw milk cheeses are unpasteurized
  • pasteurization reduces the number of Lm cells in milk to levels that don’t pose risk to human health
  • Lm survives well during cheese manufacturing due to both the temperature (cold) as well as the salt content (high)
19
Q

Why are ready-to-eat meats good for Lm to grow?

A

-RTE meats are heated and then cooled in brine (good for Lm because competing bacteria are reduced)

20
Q

Name a few clinical manifestations of Campylobacter infection:

A
  • brain abscess
  • meningitis
  • miller-fisher syndrome
  • hepatitis
  • guillain-barré syndrome
21
Q

Chicken liver paté is associated with:

A
  • campylobacter jejuni
  • bloody diarrhea
  • undercooked chicken livers to prepare their pâté
22
Q

90% of gastroenteritis cases are caused by _______ and just under 10% are caused by _______

A

C. jejuni

C. coli

23
Q

How do symptoms generally begin in GBS and MFS?

A

with motor and sensory deficits in the lower extremities and spread to the upper extremities the trunk

24
Q

Most cases of GBS occur after _________ infection

A

C.jejuni

25
Q

What is the main difference between MFS and GBS?

A
  • In patients with MFS the first nerve groups to be affected are those in the head (difficulty controlling eye muscles and balance)
  • Paralysis in other forms of GBS typically begins in the legs
26
Q

___________ is an emerging pathogen

A

Cronobacter

27
Q

In 1990 Cronobacter was linked to _________

A

powdered infant formula

28
Q

Who’s at risk for Cronobacter?

A
  • PIF fed infants less 1 year old (immunnocompromised and noenates youngerthan 28 days old are at the greatest risk)
  • low birth-weight neonates
  • premature infants born before 37 weeks
29
Q

Vibrio sp. is a predominant bacterial genus in _________

A

estuarine waters

30
Q

Which vibrio species have picked up the virulence factors which cause illness in humans

A
  • V.cholerae
  • V.parahaemolyticus
  • V.vulnificus

*Vibrio infection is generally associated with seafood consumption or seafood contact *

31
Q

Why colder waters produce safer seafood products ?

A

because when oysters are harvested above 17C, its vibrio season

32
Q

Characteristics of vibrio parahaemolyticus :

A
  • Infections are almost exclusively linked to the consumption of raw or undercooked seafood
  • a ket feature is that it has a generation time of 8 to 9 minutes at 37C (the ability to grow rapidly means that the contaminated food becomes highly colonized if temperature abused
  • symptoms include diarrhea, abdominal cramps, nausea, vomiting, and fever
  • 4 to 30 hours after ingestion
33
Q

Vibrio vulnificus

A

rashes on hands and legs

34
Q

V.cholerae releases ___________ that binds to ganglioside receptors on the surface of intestinal epithelium cells

A

Cholera Toxin (CTX)

35
Q

What happens when the cholera toxin is internalized ?

A
  • it triggers the production of cyclic AMP within the cell
  • cAMP activates specific ion channels within the cell membrane, causing an efflux of ions from the cell
  • the build up of ions in the intestinal lumen draws water from cells and tissues via osmosis - causing acute diarrhea
  • As water is removed from body tissues = dehydration
36
Q

V.parahaemolyticus

  • environment:
  • symptoms of infection:
  • mortality rate:
  • virulence factors
A
  • cool water but warmer than 15C
  • diarrhea, fever, abdominal cramps, nausea, vomiting
  • very low
  • tdh, trh
37
Q

V.vulnificus

  • environment:
  • symptoms of infection:
  • mortality rate:
  • virulence factors
A
  • warm water
  • fever, chills, nausea, skin lesions
  • 40-60%
  • capsule, LPS, vvhA
38
Q

V.cholerae

  • environment:
  • symptoms of infection:
  • mortality rate:
  • virulence factors
A
  • tropical water
  • rice water stools, abdominal pain, loss of appetite
  • 1% in worse case scenarios
  • Cholera toxin (CTX)

Food Micro (20 decks)

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