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Foodborne pathogens Flashcards

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1
Q

E. coli Pathogens

A
  • Enterotoxigenic, produces toxin E. coli (ETEC)
  • Enteroinvasive, invades cells E. coli (EIEC)
  • Enteroaggregative, forms clumps E. coli (EAEC)
  • Enteropathogenic, causes inflammatory response E. coli (EPEC)
  • Enterohemorrhagic, produces toxins E. coli (EHEC)
  • Shiga toxin producing E. coli E. coli (STEC)
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2
Q
  • An organism that has changed the U.S. food safety system 1992- hamburger fast food chain, new laws, HACCP
  • An emerging pathogen
  • Zero tolerance in raw ground beef
A

E. coli O157:H7

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3
Q

Important Characteristics of E. coli O157:H7

A
  • Low infectious dose: 10 cells
  • Unusual acid tolerance
  • Resistance to environmental stress
  • Severe disease consequences: bloody diarrhea, HUS, TTP, death
  • Diseases affecting all age groups, more severe in young children
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4
Q

HUS is

A

Hemolytic uremic syndrome, causes Kidney failure

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5
Q

TTP is

A

Thrombotic thrombocytopenic purpura, causes blood clotting Fatality rate 90%

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6
Q

Reservoirs of E. coli O157:H7

A

• Ruminants (cattle, sheep, deer) and other animals

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7
Q
  • Undercooked ground beef
  • Fresh produce and sprouts
  • Unpasteurized fruit juices
  • Manure
  • Unpasteurized milk
  • Swimming water
A

Transmission vehicles of E. coli O157:H7

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8
Q

Mode of Transmission of E. coli O157:H7

A
  • Ingestion of contaminated food • Contaminated water
  • Animal-to-person, Zoonotic Disease
  • Person-to-person
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9
Q

Disease Symptoms of E. coli O157:H7

part 2#

A

-Non-bloody diarrhea, asymptomatic infection
-Hemorrhagic colitis (HC)
Bloody diarrhea, produces shiga toxin in intestine
- Death

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10
Q

Treatment of E. coli O157:H7

A

Do not administer antibiotics!

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11
Q

Some antibiotics increase Shiga toxin production, thus progress to HUS . ✅❌

A

✅

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12
Q

Control Methods Outbreak of E. coli O157:H7

A
  • Improve hygiene at farm level
  • Pasteurize milk and juice
  • Meat irradiation
  • Proper cooking
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13
Q

Poor countries, poor sanitation, infantile diarrhea, non-toxic

A

Enteropathogenic E. coli (EPEC)

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14
Q

Invade mucous cells will have blood and mucous in stool

A

Enteroinvasive E. coli (EIEC)

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15
Q

Produces toxin –does not invade mucous cells – common with

travelers to foreign countries

A

Enterotoxigenic E. coli (ETEC)

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16
Q

Produces toxins, physical alteration of intestine

A

Enterohemorrhagic E. coli (EHEC)

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17
Q

Forms clumps in intestinal tract, produces toxins

A

Enteroaggregative E. coli (EAggEC)

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18
Q

is main symptom in newborns

A

Diarrhea

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19
Q

What is the Invasive.

A

the bacteria invades the epithelial cells of the
colon via an Outer membrane protein that is plasmid
associated

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20
Q

Symptoms are like dysentery caused by Shigella.
• Fever • Cramps
• Bloody diarrhea

A

Enteroinvasive E. coli (EIEC)

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21
Q

Enterotoxigenic E. coli (ETEC)

A

Travelers diarrhea
Profuse watery diarrhea
Does not invade or destroy cells lining the intestine
can produce LT, ST or both

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22
Q

Enterotoxigenic produce ST after is

A

colonizes the intestinal tract

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23
Q

Labile Toxin (LT) is destroyed at

A

60°C for 30 min

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24
Q

LT is similar to

A

cholera toxin

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25
Q

Thrombotic thrombocytopenic purpura – Similar to HUS, occurs in

A

the elderly with brain damage

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26
Q
  • Persistent diarrhea in infants
  • Long thin structures –adhesions- causes aggregative clumping
  • Produces shiga - like toxin
A

Enteroaggregative E. coli (EAggEC)

27
Q

What is the Microbiology of Campylobacter?

A
  • Thermophilic 42°C
  • Minimum growth temperature 30°C
  • Microaerophilic 85% N2, 10% CO2, 5% O2
  • Slow growth • Fragile bacteria
28
Q

Family Campylobacteraceae is a

A

Gram-negative

29
Q

Responsible for one of the most frequently occurring forms of gastroenteritis in humans

A

Campylobacter

30
Q

Campylobacter classified as

A

vibrio

31
Q

causing spontaneous abortion in cattle and sheep

A

Campylobacter

32
Q

Epidemiology of Campylobacter

A

Campylobacter jejuni and Campylobacter coli

33
Q

Campylobacter Low infectious dose -

A

<500 cells

34
Q

Reservoirs of Campylobacter

A

Poultry, cows, pigs, birds, rodents, sheep, horse, pets

35
Q

Vehicles of Campylobacter

A
  • Poultry (50-70% of outbreaks)

* Raw milk, untreated water, beef, pork pet contact

36
Q

Campylobacteriosis

A

Watery diarrhea,
fever,
abdominal pain

37
Q

Complications of Campylobacteriosis

A

arthritis, HUS, septicemia, meningitis and Guillain-

Barre Syndrome

38
Q

Treatment of Campylobacteriosis

A

antibiotics of choice are: Ciprofloxacin and erythromycin

39
Q

Campylobacteriosis have Growing resistance to antibiotics
Especially to Ciprofloxacin.
✅❌

A

✅

40
Q

Controls of Campylobacteriosis:

A 
-Organism is very heat sensitive, so adequate cooking is all that is needed.  
• Use chlorinated water 
• Pasteurize milk 
• Cook chicken to proper temperature 
• Use food thermometer
• Prevent cross-contamination
41
Q

Warm blood animals are reservoirs of

A

Campylobacter jejuni

42
Q

Poultry 80 % of broilers contaminated with………… turkeys
and ducks also involved
• Red meat 5%
• Raw milk
• Poultry and raw milk are the main sources

A

Campylobacter jejuni and Campylobacter coli

43
Q

Risk factors:
• Untreated water
• Unpasteurized milk – leading cause of foodborne outbreaks (from feces
of cows, 60% of cows are carriers)
• Having a cat in the house – Organism directly transmitted to humans
• Pet; cats and dogs account for 6% of human cases
• Eating undercooked chicken – sporadic cases

A

Campylobacter jejuni and Campylobacter coli

44
Q

Salmonella Occurs widely in natural environment found in

A

humans,reptiles, turtles, dogs, cats, animals, and eggs.

45
Q

Salmonella Most common species implicated in foodborne outbreaks

A

S. Typhimurium, S. enteridtidis

46
Q

Salmonella are mesophile, What’s means?

A

it grows best in moderate temperature, neither too hot nor too cold.

47
Q

Characteristics of Salmonella

A 
Gram negative non-spore forming rod 
facultative
Mesophilic
Spread of infection is by zoonosis 
Can survive in sweeper dust for 10 months
Is destroyed by cooking
48
Q

Salmonella is ingested and goes to

A

intestine

49
Q

Salmonella causes Membrane ruffling that allows it entry into the

A

mucosal cells

50
Q

Salmonella remain and multiply in the

A

phagosome

51
Q

Salmonella Symptoms

A

gastroenteritis

52
Q

Factors that have influenced development of antibiotic – resistance

A
  1. Overprescribing antibiotics
  2. Over counter public access to Ab 3. Incomplete use of Ab
  3. Storage of unused Ab for future use.
  4. Parental pressure to treat children with Ab.
  5. Prophylactic use of Ab in animals to promote growth
53
Q

Staphylococcus aureus

• Greek term Staphy means a

A

a bunch of grapes, grain or berries

54
Q

Competes with Salmonella as the most prevalent cause of food related illness

A

Staphylococcus aureus

55
Q

Leading causes of Staphylococcus foodborne outbreaks

A
  1. Inadequate refrigeration
  2. Preparing foods far in advance
  3. Infected person practicing poor personal hygiene
  4. Inadequate cooking processing
  5. Holding food in a warming devices that promote growth
56
Q

time required to destroy 90% of the organisms) is

dependent on the composition of the food

A

D-value

57
Q

Staphylococcus is

A

Mesophilic

58
Q

Organism produces seven Staphylococcus enterotoxins (SE), that affect enteric

A

nervous system – intestines

59
Q

conditions increase toxin production

A

Aerobic

60
Q

conditions little toxin is produced (only need 1

ug / 100 g of food)

A

Anaerobic

61
Q

Foods commonly associated with Staphylococcal food poisoning fall into general categories

A
  1. Meat, meat products (cured meats)
  2. Mayo salads
  3. Creamed filled bakery products
  4. Dairy products
62
Q

Symptoms Staphylococcal food poisoning

A

cramps, chills, diarrhea, sweating

Dehydration

63
Q

Contamination of processed foods can be due to:

A
  1. Humans 50%
  2. Animals
  3. Environmental sources

Food Safety (11 decks)

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