Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Veterinary public health > Foodborne Pathogens > Flashcards

Foodborne Pathogens Flashcards

1
Q

gram -ve bacteria

A 
salmonella
campbylobacter
verocytotoxinigenic escherichia coli
sheigella spp.
yersinia enterocolitica
vibrio spp.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

gram +ve bacteria

A 
listeria monocytogenes
staphylococcus aureus
clostridium perfringens
clostridium botulinum
bacillus cereus
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

2 types of infection

A

toxicoinfection

invasive infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

intoxification

A

chemical or poisonous plants/animals or fungii (mycotoxins), bacterial, algal (biotoxins)
diarrhoeic enterotoxins,neurotoxins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

foodborne intoxificaiton

A

organism produces specific toxins/toxic metabolites in the food that is ingested (cl. botulimum (adults), staph.aureus, B. cereus (emetic syndrome)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

foodborne infection

A

invasive infection- bacteria ingested, organism invades and penetrates intestinal mucosa- local enteric or systemic infection

toxico infection- bacteria ingested through food consumption, the organisms produces toxin while in intestinal tract- ecoli o157, vibrio cholerae, cl.perfringens, B. cereus (diarrhoeal)
cl. botulinum (infant botulism)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

most common in UK

most deaths

A 
campbylobacter
salmonella
yersinosis
VTEC
listeriosis (most deaths)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

enterobacteriaceae (facultatively anaerobe), grame -ve pathogens

others

A

salmonella
yersinia enteroclitica
E.coli 0157
shigella

Other:
campbylobacter (micro-aerophilic)
vibrio spp (facultatively anaerobic)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what causes yersiniosis

A

yersinia enterocolitica

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what was bubonic plague

A

yersinia pestis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

characteristics of yersinia enterocolitica

A 
gram -ve,non sprogenic, rods
facultatively anaerobic
non motile at 35-37, usually at 22-25 degrees
temp range 1-44 (28-29 op)
can grow 5-7% salt
pH 4-4.7
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

infection routes for humans of yersinia enterolitica

A

common in throat, tonsils and faeces of pigs
also in water, soil and dogs
PIGS- most important source
raw, minced pork
direct transmission through faecal - oral route and asymptomatic carriers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

yersiniosis

A 
acute disease with fever and gastroenteritis, sometimes with blood diarrhoea
infectious dose less than 10 to the 4
1-1.5 days incubation
psedoapendicitis
liver and other abscesses
secondary complications
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

pigs and pork exposure of yersinia

A

biotype 4, serotype O:3asymptomatic carrriers
evisceration (handling heads, tonsils and tongue)
psycotroph
raw pork products (meat, tongue)

also beef and milk (not pasturised)
veg and dogs and cats and wild rodents
water ponds and lakes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

control measures in the pre-harvest phase for yersinia

A

prevent intro into farm
prevent spread
stress management, genotype resistance
biosecurity- hygienic husbandry, identification and removal of seropositive from herd, clean water and prevention of faecal contamination of water and feed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

control masures for yersinia in the harvest phase

A

categorise pig according to risk
slaughter- hea removal before carcass splitting and removal of tongue- separate line for handling and inspection
avoid palpation and incision during inspection
tie rectum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

control measures for yersinia in the post harvest phase

A 
maintain cold chain (psyoctropic nature)
pasurise
cross contamination
raw pork separate from other foods
proper cooking (72 degrees 2-3 mins)
personal hygiene
cleaning and disinfection
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

3 vibrio species

A

vibrio cholerae
vibrio parahaemolyticus
vibrio vulnificus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

vibrio cholerae

A

facultatively anaerobe halophilics
alkalphilic
straight or curved motile rods
seawater required for survival and growth
min 10-19 degrees in water
primary source= faecally contaminated water- marine water and estuaries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

cause of cholera

A

incubation= 6hrs- 5 days
toxico infection
10 to the 6 infectious dose (high)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

symptoms of cholerae

A

profuse watery diarrhoea- intensive up to 10L a day
severe abdominal pain and vomitting
fluid loss - can lead to severe dehration and acidosis , shock and circulatory collapse
death in a few hours if not rehydrated

22
Q

sources of vibrio cholerae

A

poor santiation, contaminated water for food or drining
shellfish- filtrate seawater nd concentrate V. cholerae
raw and lightly cooked seafood

23
Q

vibrio parahaemolyticus

A 
similar affects to V. cholearae
invades gut epithelial cells- haemolytic cytotoxin leading to diarrhoea
similar sources
incubation- 12-24hrs
milder sysmptoms
self limiting
24
Q

vibrio vulnificus

A

similar to V. cholerae
similar sources
16-38hrs incubation
severe symptoms (septacaemia, necrotic skin lesions, death)
low infection dose 100 cells
simialr controls
liver disease or chronic disease no eat raw shellfish particulalry oysters

25
Q

listeria monocytogenes

A

invasive infection listeriosis
main sources= animal instesitines and human
ubiquitous in the environment
working surfaces in food industry (persistent biofilms which are a source of contamination)

26
Q

characteristics of listeria monocytogenes

A 
motile rod at 20-25 degrees, non motile at 37 degrees
facultative anaerobe
prefers microaerophilic amosphere
v resistant to drying
growth - 4-45 degrees
tolerate 10% NaCl
tolerate low aw
pH 4.1 to 9.6
27
Q

sources of listeria

A

infectious dose more than 100 cells
regulalry consumed all the time ubiquitous
ready to eat (RTE) foods
raw milk, soft cheeses
post processing contamination of meat products after cooking (sliced deli products)
veg, salads, unpasteurized juices

28
Q

invasive listeriosis

A

1-21 days incubation
GI mucosa- macrophages- bloodstream to CNS or fetus
immunocompromised (pregnant, aids, cancer, young and elderly)
septicaemia, menigitis, encephalits and sponatneous abortion

29
Q

non- invasive listeriosis

A

enteric diarrhoea, mild fever, headacheand myalgia
short incubation 1-3 days
healthy- at risk for non-invasive liseriosis

30
Q

toxgenic foodborne bacteria

A

intoxifcation due to toxin produced in the food
B. cereus, B. botulinum, S. aureus
generally toxin mediated posioning has amore rapid onset

31
Q

min. toxic dose for:
S. aureus
C. botulimnum
B. cereus

A

10 to the 6
10 to 4- 10 to 5
10 to 7- 10 to 8

32
Q

staphylococcus aureus

A

food borne intoxification staphyloenterotoxicosis

sources- skin, hands, anterior nares,skin lesions
milk
envrionment (dust, vegetation)
non-motile
facultative anaerobe
resitance to desication
8 toxins
7-46 degrees
4-9.8 pH
tolerate low aw
tolerate 10% NaCl
1-6 hours incubation
33
Q

symptoms of staph. aureus

A

6-24hrs

nasuea, vomitting, diarhoea, abdominal pain, no fever, collapse and dehrdation in severe

34
Q

charcteristics of S. aureus toxin and how to cook

A

enterotoxin hgihly heat resitance (not inactivated by boilig at 100 degrees
growth in food necessary- large numbers required to produce enough toxin to cause illness

35
Q

sources of staph. aureaus

A

poor hygiene food handling
skin infections, nostrils
post cooking contamination

36
Q

clostridium botulism

A

spores found in variety of environments
canned, bottled or honey
germinating spores in anaerobic environment- lead to formation of vegetative cells that release a potent toxin
toxin- blocks nerve synapses causing paralysis and death

37
Q

2 types of foodborne disease of C. botulinum

A 
botulissm (intoxification)
infant botulism (toxico-infection)
38
Q

main sources of C.botulinum

A

soil, water, veg

animal and human faeces (asymptomatic)

39
Q

which one of C.botulinum has the higher toxic dose- proteolytic or non-protyeoltic type?
which type has the lower decimal redcution time of spores at 100 degrees?

A

non-proteolytic

non-proteolytic type- less than 0.1 min, proteoyltic type 2.5 mins

40
Q

symptoms of C.botulinum

A

nausea, vomitting, visual distrubances, vertigo

41
Q

the botulinum cook

A

12D reeduction of C.botulinum spores 2.5 mins at 121degres

42
Q

thermal resistance of C. botulinum toxins

A

toxin is sensitive to heat
treatment at 80 degrees rapidly denatures toxin
apporx 1000 x reduction of types a and b in 1 min
all toxins inactivated by heaing at 80 degrees for 30 mins

43
Q

infant botulism

A

under 1 year not established gut microflora
prolifrates in GI tract, producing toxin
honey
neuromuscular symptoms similar to botulism- constipation , weak cry and respiratory distress
usually self limiting

44
Q

what are the 2 sydromes of bacillus cereus

A

diarrhoeal and emetic syndrome

45
Q

bacillus food poisoning- charactristics of bacteria

A

gram +ve spore forming motile rod
produces 2 toxins which are heat stable
associated with pulses and rice

46
Q

thermal resistanance of B. cereus

A

highly resistant spores and toxins

  1. 02-0.06 mins at 121 degrees
  2. 3- 27 mins at 100 degrees
47
Q

sources of B. cereus

A

soild, dust, water and vegetation
raw foods- cereals, dried veg, potatoes, milk, cream, rice and spices
cooked processed foods- toast, soups , cooked friend rice meals

48
Q

emetic syndrome of B. cereus

A

high infectious dose (10 to the 5)
vegetative cells killed by cooking, spores not
if cooked rices not chilled spores germinate, bacteria grows and toxins produced- intoxification (ingestion of pre-formed toxin)
toxins are not destroyed by re-heating
emetic toxin induces rapid an dprofuse vomitting (15 mins after consumption
6-36hrs

49
Q

diarrhoeal syndrome of B. cereus

A

spores of vegetative cells are ingested and toxin is produced in the GIT (toxico infection)
infectious dose high (10 to the 5 to 10 to the 8)
enteric toxin induces profuse , painful but short lived diarrhoea (4-6 hrs after consumption)
12-24hrs

50
Q

control measures for B. cereus

A

prepare fod in small batches
chill cooked food rapidly in small quantities
stroe food under 5 or over 60
reheat cooked foods thoroughly to kill vegetative cells

51
Q

clostrideum perfringens

A

type A starisn survive in GI tract of animal and soilds, water and dust
spores contaminate meat- may survive cooking
inadequately cooked and contaminated food coked in bul
xmas turkey
cooking activates C. perfringens spores which germinate in anaerboic conditions
gravy, logn cooking
ingestion leads to enterotoxin production in small intestine leading to diarrhoea

52
Q

C. perfringens toxico infection

A

more than 10 to the 6 infection dose
incubation period 8-24hrs
ingested vegeative cells sporolate in SI, releasing entertoxin
sever abdominal pain with perfuse diarrhoea
last up to 2 days

Veterinary public health (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions