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CLINICAL TOXICOLOGY > FOODBORNE DISEASES > Flashcards

FOODBORNE DISEASES Flashcards

1
Q

Bacteria contamination of foood

A

Salmonella
Campylobacter jéjuni
S aureus
Shigella
Streptococcus
E. coli

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2
Q

Viral contamination of food

A

Hepatitis A and E
Noroviruses
Rotaviruses
Astroviruses

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3
Q

Types of viral food contamination

A

Primary from fish, oysters and vegetables

Secondary from food handles eg Hep A

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4
Q

Protozoae contamination

A

Microsporidiosis (Microsporidia sp.)
Balantidiasis (Balantidium coli)
Cystoisosporiasis (Cystoisospora belli)
Cryptosporidiosis (Cryptosporidium sp.)
Giardiasis (Giardia duodenalis)
Amoebiasis (Entamoeba histolytica)

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5
Q

Causative agent of salmonellosis

A

Salmonella enteritidis
Salmonella typhimurium

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6
Q

Sources of salmonella infection

A

main source; farm animals and poultry

other sources; infection from domestic rats/ mice

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7
Q

Incubation period of salmonella

A

12-12 hours

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8
Q

Symptoms of salmonellosis

A

profuse watery diarrhea, nausea and vomiting, fever

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9
Q

mortality rate in salmonellosis

A

one percent

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10
Q

when is salmonellosis fatal

A

when the bacterium travels to liver and kidney

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11
Q

antibiotics used in salmonellosis

A

Quinolones and fluoroquinolones
Macrolides
3rd Generation Cephalosporins

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12
Q

Are antibiotics used routinely in salmonellosis

A

They are only used in severe cases, it is usually managed with fluid intake

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13
Q

Cause of staphylococcal food poisoning

A

Enterotoxins from S. aureus

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13
Q

Where do the enterotoxins of S aureus act

A

Intestine and CNS

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14
Q

Effect of heat on S. aureus enterotoxon

A

Thermostable

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15
Q

How many enterotoxins are produced by S. aureus

A

Five

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16
Q

Incubation period of S auerus enterotoxin

A

1-6 hours

17
Q

Source of S aureus enterotoxin

A

Products of infected farm animals

18
Q

Symptoms of staphylococcal food piosoning

A

Vommiting and diarrhea
Abdominal cramps
Fever is rare

19
Q

Symptoms of severe staphylococcal food poisoning

A

Blood and mucus in stool

20
Q

Management of staphylococcal food poisoning

A

Fluid replacement therapy
Drugs for nausea and vomiting

21
Q

Cause of botulism

A

Neurotoxins from C. botulism

22
Q

Location of C. botulinum

A

Soil and intestinal tract of animals

23
Q

Sources of c. botulinum spores

A

Poorly preserved foods such as cheese, smoked fish, low acid foods and canned foods

24
Q

Incubation period for botulsim

A

12-36hour

25
Q

Mechanism of action of botulism

A

Block release of Ach at the neuromuscular junction in the somatic nervous system

26
Q

effect of heat on c. botulinum spores

A

thermolabile and inactivated after heating foods over 10O degrees celsius for a few minutes

27
Q

Causes of death in botulism

A

Respiratory and Cardiac failure

28
Q

Symptoms of botulism

A

Muscle weakness
Quadriplegia
Dysarthria
Blurred vision
Ptosis
Dysphagia
diplopia
little to no fever

29
Q

what drug is used to avert neuromuscular block in botulism

A

Guanidine HCl

30
Q

Antidote used to neutralise toxins in botulism

A

Heptavalent botulism antitoxins

31
Q

Methods to prevent botulism

A

Pressure cooking cannned foods
Avoid giving infant udner 1 year honey
Chamomile tea near construction sites can be a source of toxins

32
Q

Source of B. cereus spores

A

Soil and raw foods

33
Q

effect of heat on B cereus spore

A

Thermostable

34
Q

Symptoms of B cereus food poisoning

A

Enterotoxins cause vomiting or diarrhea

35
Q

cause of C perfringens food poisoning

A

Heat resistant spores

36
Q

Source of c. perfringens spores

A

Poultry and meat

37
Q

Effects of C. perfringens toxins

A

Gas gangrene(Clostridial myonecrosis)
Abdominal pain
Diarrhea
Little to no fever
Rarely causes vomiting and nausea

38
Q

effect of listeria in pregnant women and immunocompromised patients

A

Febrile illness

39
Q

Effect of listeria in neonates

A

Meningitis

40
Q

Management of listeriosis

A

IV antibiotics
Ciprofloxacin
Linezolid
Azithromycin
Vancomycin
Amoxicillin

CLINICAL TOXICOLOGY (14 decks)

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