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RUSVM Epi Summer 17 > Foodborne Dz: Bacterial > Flashcards

Foodborne Dz: Bacterial Flashcards

1
Q

What bacterial foodborne illnesses do not colonize the intestinal tract, or replicate in the body?

A

Intoxication only

Bacteria replicates in food and produces a toxin within that food

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2
Q

A foodborn illness caused by a bacterial infection will colonize in the _________

A

GI tract

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3
Q

What bacteria associated with foodborne illnesses are infectious via intoxication?

A

Staph aureus
Bacillus cereus
Clostridium botulinum
Clostridium perfringens

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4
Q

Bacterial toxins are named by _____ and by target ______

A

Type and target tissue

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5
Q

What bacteria produce exotoxins? What bacteria produce endotoxins?

A

Gram positive = Exo

Gram negative = endo

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6
Q

When will you see signs associated with bacterial intoxication? What is the usual duration?

A

Onset is usually rapid: 30min - 6hr most commonly (up to 12hrs)

Duration is usually 1-2 days

Botulism toxin is an exception

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7
Q

When will you see signs associated with a bacterial infection from food? How long do they last and what are they?

A

Onset = several hours to days

Illness usually lasts for several days

Many produce enterotoxins that cause watery dhr: ranging from mild to severe

Invasive species or species with toxins that kill enterocytes cause dysentery, fever, and possible septicemia **dehydration

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8
Q

What temperature range is considered the food danger zone?

A

40-140F

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9
Q

What is the reservoir of staph aureus?

A

Skin and nose of (many healthy) people

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10
Q

How is staph aureus transmitted?

A

Vehicle: food - contaminated with S. aureus and stored at temps good for growth and toxin production

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11
Q

What is the most common foodborne intoxication?

A

S. aureus

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12
Q

What is the incubation time of S. aureus and the duration of intoxication?

A

30mins - 6 hours

Duration = +/- 24 hours

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13
Q

What clinical signs are associated with S. aureus intoxication?

A

Vomiting, dhr, cramping

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14
Q

How is S. aureus prevented?

A

Proper food hygiene and proper food storage (temp is important!!)

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15
Q

Bacillus cereus is a gram _____, soil dwelling, rod shaped, spore forming bacterium

A

POSITIVE

reservoir = soil

aka “fried rice syndrome”

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16
Q

How is bacillus cereus transmitted?

A

Vehicle = food. Contaminated with bacteria or spores and stored at temps good for growth and toxin production

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17
Q

T/F: Bacillus cereus is killed via cooking

A

FALSE

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18
Q

What are the two forms of Bacillus cereus intoxication and what are the associated clinical signs?

A
  1. Enteric form = Nausea/vomiting. Incubation is 30min to 6hr
  2. Diarrhea form = diarrhea and cramping. Incubation period 8-16 hours
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19
Q

How is Bacillus cereus prevented?

A

Proper food hygiene

Proper food storage (temp)

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20
Q

What is the reservoir of clostridium botulinum?

A

Soil; sediments (stream, lake, and coastal); intestinal tracts of fish and mammmals; gills and viscera of crabs/shellfish; honey

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21
Q

What is the mode of transmission of C. botulinum?

A

Vehicle: Food contaminated with spores at production and then improperly processed allowing growth and toxin production

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22
Q

C. botulinum is mostly associated with what preservation process of foods?

A

Canning

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23
Q

What is the time frame of clinical onset of C. botulinum intoxication?

A

18 - 36 hours

up to 8 days

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24
Q

What are the clinical signs associated with Botulism?

A

Typically will start with ocular signs - blurred vision, double vision, drooping eyes. Then a descending paralysis

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25
Q

What food should be avoided in infants less than 12 months?

A

Honey

Can contain C. botulinum spores that are able to sporulate within the GI tract of infants

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26
Q

If a patient is suspected to have Botulism, does treatment begin before lab test results are completed?

A

YES

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27
Q

How do you prevent C. botulinum intoxications?

A

Avoid contamination of food

Don’t feed honey to children less than 12 months of age

Proper food preparation

28
Q

What is the reservoir for clostridium perfringens?

A

Soils, sediments, intestinal tracts of people and animals

29
Q

What is the MOT for C. perfringens?

A

Vehicle: foods contaminated at production, processing, or preparation

30
Q

What is the incubation period and duration of C. perfringens intoxication?

A

Incubation = 8-22 hours

Duration = 24 hrs

31
Q

What clinical signs are associated with C. perfringens intoxication?

A

Vomiting, dhr, abd crampsd

32
Q

How do you prevent C. perfringens?

A

Proper food processing and preparation

33
Q

What are some ways to prevent foodborne intoxication?

A

Proper food hygiene: prevent soil contamination/wash food/wear plastic gloves when handling food

Proper preparation and storage: temps less than 40F and greater than 140F / proper canning

Meat hygiene

34
Q

CDC estimates approximately _______ cases of Campylobacter jejuni yearly in the US; with over 100 deaths

A

1 million

35
Q

What time of year are C. jejuni infections most common?

A

Summer - due to warm temperatures (food gets into danger zone easily), more BBQs and picnics

36
Q

What is the reservoir of C. jejuni?

A

Normal component of intestinal flora of many species: many bird species; many mammalian spps can be infected

37
Q

T/F: Approximately 90% of poultry flocks are positive for C. jejuni

A

TRUE

38
Q

What is the MOT of C. jejuni?

A

Vehicle - contaminated food/water
Direct contact with farm animals

**very low infectious dose

39
Q

What is the incubation period and duration of illness for campylobacter jejuni infections?

A

Incubation = 2-5days

Duration = 7 days (ranges from 2-10)

40
Q

What clinical signs are associated with C. jejuni infections?

A

Fever, dhr, cramping, hemorrhagic dhr

*usually self limiting

41
Q

How do you prevent C. jejuni infections?

A

Target the vehicle:
*OFFS: reduce infection in birds going to slaughter, meat hygiene, pasteurization of milk, proper handling and cooking of meat - espcially poultry

42
Q

T/F: it is good practice to wash your poultry before cooking

A

FALSE

This can aerosolize pathogens

43
Q

What is the reservoir for Salmonella?

A

GI flora of many spps: birds, cattle, rodents etc

44
Q

T/F: Salmonella infection is the number one foodborne illness that causes hospitalizations

A

TRUE

45
Q

What is the incubation period and duration for salmonella infections?

A 
Incubation = 12-72 hrs
Duration = 4-7 days

**invasive type infection

46
Q

What season are salmonella infections most common?

A

Summer

47
Q

Who are most likely to become infected with Salmonella? Why?

A

Children - they don’t wash their hands enough

48
Q

T/F: Cuddling your pet chickens is good practice to decrease their stress levels and make them happy

A

Nope :(

CDC advises against it due to salmonella risks

49
Q

T/F: Salmonella prevention takes place pre and post harvest

A

TRUE

50
Q

Salmonella enteritidis is associated with eating what?

A

Raw or undercooked eggs

51
Q

What are the most concerning strains of E. coli in humans?

A

Shiga toxin producing E. coli - O157-H7

52
Q

What is the reservoir of E. coli?/

A

Many mammalian spps including cattle and other hoof stock

*many strains with varying pathogenicity

53
Q

How does E.coli transmission occur?

A

Vehicle = contaminated food

Carcasses contaminated in plant, veggies irrigated with contaminated water, unpasteurized mild, cheese, fruit juices

54
Q

What is the incubation period for E. coli O157:H7 and what is the duration of symptoms?

A

Incubation = 3-4 days

Duration = 5-7 days

55
Q

What clinical signs are associated with E.coli O157:H7?

A

Dhr, can be bloody - may be self limiting

5-10% of cases –> Hemolytic uremic syndrome (HUS)

56
Q

What places have an increased risk of E.coli infection?

A

Water parks and petting zoos

57
Q

What are some prevention strategies for E.coli infections?

A

Pre harvest: OFFS - reduce level of colonization in animals, vax cattle, proper manure handling

Post harvest: Meat hygiene, pasteurization of milk, prevent contamination of all stages of food chain, cook food properly

58
Q

What is the reservoir for Vibrio cholerae?

A

People, naturally found in brackish rivers and coastal waters

59
Q

What is the most important MOT of Vibrio cholerae?

A

Water**

Foods can be contaminated by water

**this is more of a problem in developing countries

60
Q

When was the last major outbreak of Vibrio cholerae in the US?

A

1911

61
Q

What clinical signs are associated with Vibrio cholerae?

A

Watery dhr (infection + enterotoxin)

62
Q

How is Vibrio cholerae prevented?

A

Sanitation, sewer management, and water treatment

Food preparation: proper handling and cooking of food especially shellfish, wash fruits and veggies

63
Q

What is the reservoir for listeria monocytogenes?

A

Soil, water, animals

*likes cold temps - as low as 3C; can still replicate

64
Q

What symptoms are associated with listeria infections in humans?

A

Mild food poisoning or flu-like symptoms, in most exposed people

  • septicemia and meningitis
  • abortions
65
Q

How are listeria infections prevented?

A

Meat hygiene, pasteurize milk, food preparation= cook food fully, wash fruits and veggies

RUSVM Epi Summer 17 (29 decks)

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