Foodborne Diseases

Question 1

· Ingestion of Food Containing Microbial Toxins - Microbes Do Not Grow in the Host
(often not alive in the contaminated food)

This describes

Answer 1

food poisoning

Question 2

· Ingestion of Food Containing Viable Pathogens
- Microbes Grow in the Host and Cause Damage/Disease

This describes

Answer 2

food infection

Question 3

• Staphylococcus
• Clostridium

These are common causes of

Answer 3

Food poisoning

Question 4

• Salmonella
• Campylobacter
• Listeria

These are common causes of

Answer 4

food infection

Question 5

· Growth on Food Products
- Gram-Positive, Facultative Aerobe
· Production of Enterotoxins
- Variable among S. aureus strains
- Heat-stable (prevent degradation)
· Sources and Exposure
- Meat, Poultry, Cream-Filled Desserts - Onset 1-6 hrs, Duration 48 hrs.

This describes what

Answer 5

Staphylococcus aureus (food poisoning)

Question 6

· Growth on Food Products
- Spores survive canning/cooking - Germinate in storage
· Production of Toxins
- C. perfringens · enterotoxin - C. botulinum · botulin toxin
Clostridium spp. (spore forming)
· Sources and Exposure
- C. perfringens (most common) · Onset 7-15 h, Duration 24 h - C. botulinum (most dangerous) · Canned Goods

This describes what

Answer 6

Clostridium spp. (food poisoning)

Question 7

Treatment + Prevention
· Supportive Treatment in Extreme Cases - Fluids, Electrolyte Replacement
· Sanitation in Food Production, Preparation and Storage - Home Prepared Foods and C. botulinum

This describes what

Answer 7

food poisoning

Question 8

· Gram-negative, Facultative Aerobe
· 2nd Most Common Bacterial Food Infection
· Pathogenesis
- Diverse Virulence Factors
- Severe Cases – Typhoid Fever
· Sources and Exposure
- Chronic Carriers – Typhoid Mary

This describes what

Answer 8

Salmonella spp. (Salmonellosis) (food infection)

Question 9

Typhoid Mary (Chronic Carrier)
· Family Cook in NYC, Early 1900s - 1st House: all infected, 1 dead
- 2nd House: 7 of 8 infected
- 3rd House: 11 of 12 infected
· Poor Hygiene, Handwashing
· First Quarantine (3 yrs)
- Released as laundress
- Changed name, more cooking!
· Second Quarantine (Life)

This describes what

Answer 9

Salmonella spp. (Salmonellosis) (food infection)

Question 10

· Gram-negative, Microaerophile
· Most Common Bacterial Food Infection
· Pathogenesis
- Inflammation of Intestinal Epitherlium
· Sources and Exposure
- Resident in Poultry Intestines (90%) - Antibiotics for Severe Cases

(most common)

This describes what

Answer 10

Camplyobacter spp. (food infection)

Question 11

· Gram-positive, Facultative aerobe
- Acid-, salt- and cold-tolerant
· Most Severe Bacterial Food Infection - 20% of foodborne illness deaths (US)
· Pathogenesis
- Infection Cycle
- Severe Cases – Septicemia, Meningitis
· Sources and Exposure
- Unpasteurized Dairy, Prepackaged Foods

This describes what

Answer 11

Listeria monocytogenes (Listeriosis) (food infection)

Question 12

1. Phagocytosis by Macrophage
2. Lysis of Phagosome, Replication
3. Actin-based Motility
4. Invasion of Adjacent Cell
5. Repeat…

This describes what

Answer 12

Listeria monocytogenes (Listeriosis) (food infection)

Question 13

· Gram-positive, Facultative aerobe
- Acid-, salt- and cold-tolerant
· Most Severe Bacterial Food Infection - 20% of foodborne illness deaths (US)
· Pathogenesis
- Infection Cycle
- Severe Cases – Septicemia, Meningitis
· Sources and Exposure
- Unpasteurized Dairy, Prepackaged Foods

This describes what

Answer 13

Listeria monocytogenes (Listeriosis) (food infection)