Foodborne pathogens

Question 1

Food born infection

Answer 1

Infection is caused by ingestion of food that is contaminated with live pathogens such as bacteria, viruses, or parasites and they act directly on the intestines.

Question 2

food borne infection examples

Answer 2

E.g. Salmonella spp.. Listeria monocytogenes, Vibrio parahaemolyticus, Campylobacter jejuni, Yersinia enterocolitica.

Question 3

Food borne intoxication

Answer 3

Intoxication is caused by ingestion of food which is ALREADY CONTAMINATED with toxins produced by bacteria (pre-formed toxins)

Question 4

example food born intoxication

Answer 4

E.g. Staphylococcus aureus, Clostridium botulinum 

Question 5

Foodborne toxico infection

Answer 5

Toxico-infection is caused by ingestion of food contaminated with live pathogens and they produce toxins inside the host.
The bacteria either sporulate (spore-formers) or die (cell lysis) (non spore-formers) and release toxins in the gastrointestinal tract (intestines).

Question 6

example of food born toxico infection

Answer 6

E. coli 0157:H7, Bacillius cereus, Clostridium perfringens.

Question 7

Gram positive

Answer 7

Clostridium botulinum
Clostridium perfringens
Bacillus cereus
Staphylococcus aureus
Listeria monocytogenes.

Question 8

Gram negative

Answer 8

Salmonella
Campylobacter
Yersinia
Vibrio chalera
Vibrio parahaemolyticus
* Aeromonas hydrophila
Escherichia coli

Question 9

Foodborne botulism

Answer 9

The botulinum toxin is heat labile and can be destroyed if heated at 80°C for 10 minutes or longer.

Question 10

Optimum range for clostridium perfringes

Answer 10

(43°C-47°C)

Question 11

Clostridium perfringes

Answer 11

Temperature abuse of prepared foods can cause food poisoning
The spores survive cooking and it germinate into vegetative cells as the food cools

Question 12

Prevention of clostridium perfringes

Answer 12

Cook and keep food at the correct temperature keep food at ›60C or < 4C
Meat dishes should be served hot within 2 hours after cooking
Refrigerate leftovers
Reheat them properly (>74C) before serving

Question 13

Bacillus cereus

Answer 13

Onset of watery diarrhea.
abdominal cramps - mimic the C. perfringens poisoning.

Question 14

Bacillus cereus caused by? (diarrhea type

Answer 14

Caused by enterotoxin produced in intestine

Question 15

Bacillus cereus caused by? (vomitting type

Answer 15

caused by emetic toxin produced

Question 16

Staphylococcus aureus

Answer 16

produce heat-stable enterotoxin in food that causes staphylococcal food poisoning - intoxication

Question 17

food implicated for staphylococcus aureus

Answer 17

-Bakery products such as cream-filled pastries. cream pies, and chocolate eclairs; sandwich fillings; and milk and dairy products.
-Foods that require considerable handling during preparation and that are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food poisoning.

Question 18

main source of contamination in RTE foods

Answer 18

Human intoxication is caused by ingesting enterotoxins produced in food by some strains of S. aureus, usually because the food has not been kept hot enough (60°C, 140°F, or above) or cold enough (7.2°C, 45°F, or below).

Question 19

Listeria monocytogenes

Answer 19

cervical infections in pregnant women, which may result in spontaneous abortion (2nd/3rd trimester) or stillbirth

Question 20

Listeria monocytogenes Usually preceded by

Answer 20

influenza-like symptoms including persistent fever.

Question 21

species of Salmonella

Answer 21

S. enterica, S. bongori

Question 22

Salmonellosis

Answer 22

nontyphoidal and typhoidal

Question 23

Non-typhoidal

Answer 23

dehydration due to diarrhea and vomiting - may lead to death
-arthritis may follow 3-4 weeks after onset of acute symptom (e.g. joint inflammation)

Question 24

Thyphoid fever caused by

Answer 24

S. Thyphi & S. parathyphi

Question 26

Symptoms for typhoid fever

Answer 26

High fever, diarrhea, headache, drowsiness, abdominal pain, loss appetite sometimes rashes - 10% mortality

Question 27

main groups of pathogenic E. coll

Answer 27

Enterotoxigenic E.coli (ETEC)
Enteropathogenic E. coli (EPEC)
Enterohaemorrhagic E. coli (EHEC)
Enteroinvasive E. coli (EIEC)

Question 28

Campylobacter jejuni

Answer 28

The illness usually occurs 2-5 days after ingestion of the contaminated food or water.

Question 29

Yersinia enterocolitica

Answer 29

Yersiniosis is frequently characterized by such symptoms as gastroenteritis with diarrhea and/or vomiting, fever, abdominal pain

Question 30

Vibrio cholerae

Answer 30

Outbreak of cholerae is associated with the contaminated water, consumption of raw or undercooked shellfish

Question 31

chlorosis is caused by

Answer 31

the ingestion of viable bacteria; which attach to the small intestine and produce cholera toxin - toxicoinfection

Question 32

Vibrio parahemolyticus

Answer 32

Diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills may be associated with infections caused by this organism.