FOODBORNE DISEASES Flashcards
Bacteria contamination of foood
Salmonella
Campylobacter jéjuni
S aureus
Shigella
Streptococcus
E. coli
Viral contamination of food
Hepatitis A and E
Noroviruses
Rotaviruses
Astroviruses
Types of viral food contamination
Primary from fish, oysters and vegetables
Secondary from food handles eg Hep A
Protozoae contamination
Microsporidiosis (Microsporidia sp.)
Balantidiasis (Balantidium coli)
Cystoisosporiasis (Cystoisospora belli)
Cryptosporidiosis (Cryptosporidium sp.)
Giardiasis (Giardia duodenalis)
Amoebiasis (Entamoeba histolytica)
Causative agent of salmonellosis
Salmonella enteritidis
Salmonella typhimurium
Sources of salmonella infection
main source; farm animals and poultry
other sources; infection from domestic rats/ mice
Incubation period of salmonella
12-12 hours
Symptoms of salmonellosis
profuse watery diarrhea, nausea and vomiting, fever
mortality rate in salmonellosis
one percent
when is salmonellosis fatal
when the bacterium travels to liver and kidney
antibiotics used in salmonellosis
Quinolones and fluoroquinolones
Macrolides
3rd Generation Cephalosporins
Are antibiotics used routinely in salmonellosis
They are only used in severe cases, it is usually managed with fluid intake
Cause of staphylococcal food poisoning
Enterotoxins from S. aureus
Where do the enterotoxins of S aureus act
Intestine and CNS
Effect of heat on S. aureus enterotoxon
Thermostable
How many enterotoxins are produced by S. aureus
Five
Incubation period of S auerus enterotoxin
1-6 hours
Source of S aureus enterotoxin
Products of infected farm animals
Symptoms of staphylococcal food piosoning
Vommiting and diarrhea
Abdominal cramps
Fever is rare
Symptoms of severe staphylococcal food poisoning
Blood and mucus in stool
Management of staphylococcal food poisoning
Fluid replacement therapy
Drugs for nausea and vomiting
Cause of botulism
Neurotoxins from C. botulism
Location of C. botulinum
Soil and intestinal tract of animals
Sources of c. botulinum spores
Poorly preserved foods such as cheese, smoked fish, low acid foods and canned foods
Incubation period for botulsim
12-36hour
Mechanism of action of botulism
Block release of Ach at the neuromuscular junction in the somatic nervous system
effect of heat on c. botulinum spores
thermolabile and inactivated after heating foods over 10O degrees celsius for a few minutes
Causes of death in botulism
Respiratory and Cardiac failure
Symptoms of botulism
Muscle weakness
Quadriplegia
Dysarthria
Blurred vision
Ptosis
Dysphagia
diplopia
little to no fever
what drug is used to avert neuromuscular block in botulism
Guanidine HCl
Antidote used to neutralise toxins in botulism
Heptavalent botulism antitoxins
Methods to prevent botulism
Pressure cooking cannned foods
Avoid giving infant udner 1 year honey
Chamomile tea near construction sites can be a source of toxins
Source of B. cereus spores
Soil and raw foods
effect of heat on B cereus spore
Thermostable
Symptoms of B cereus food poisoning
Enterotoxins cause vomiting or diarrhea
cause of C perfringens food poisoning
Heat resistant spores
Source of c. perfringens spores
Poultry and meat
Effects of C. perfringens toxins
Gas gangrene(Clostridial myonecrosis)
Abdominal pain
Diarrhea
Little to no fever
Rarely causes vomiting and nausea
effect of listeria in pregnant women and immunocompromised patients
Febrile illness
Effect of listeria in neonates
Meningitis
Management of listeriosis
IV antibiotics
Ciprofloxacin
Linezolid
Azithromycin
Vancomycin
Amoxicillin
