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Food Microbiology and Biotechnology > Foodborne Pathogens - Bacteria > Flashcards

Foodborne Pathogens - Bacteria Flashcards

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1
Q

What is the epidemiological triad?

A
  1. Agents
  2. Hosts
  3. Environment

And how these three interact.

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2
Q

Why is epidemiology important in food microbiology?

A
  • ## helps us to understand the occurrence of foodborne illnesses which are constantly changing
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3
Q

When it comes to infections, what are some things to consider?

A
  1. The chain of infection
  2. Type of illness caused
  3. The incubation period
  4. Host
  5. Associated Food Vehicles
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4
Q

Discuss foodborne illness surveillance.

A
  • This is the systematic collection of data with analysis and dissemination of results
  • The surveillance used can be passive or active, national or regional
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5
Q

What is the purpose of this surveillance?

A
  • Identification, control and prevention of foodborne outbreaks
  • used to determine the causes of said outbreaks
  • Monitoring purposes
  • Quantify and reduce the burden of foodborne illness
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6
Q

How are risk factors and food hazards determined using foodborne illness surveillance?

A
  1. Population Surveillance
  2. Surveillance for food hazards
  3. Environmental monitoring
  4. Finished-product testing
  5. Behavioral risk factor surveillance
    6 Environmental hazard surveillance
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7
Q

What are the 3 types of foodborne diseases?

A
  1. Foodborne infection
  2. Foodborne intoxication or poisoning
  3. Foodborne toxico-infection
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8
Q

Define each type of foodborne disease and provide examples of the bacteria associated with each type.

A
  1. Foodborne infection - eating food containing living harmful microorganisms
    Eg. Salmonella, Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica
  2. Foodborne intoxication or poisoning - eating food containing toxins produced by microorganisms that may no longer be present
    Eg. Staphylococcus aureus, Bacillus cereus, Clostridium botulium
  3. Foodborne Toxico-infections - eating food containing large amount of non-invasive pathogens that cause illness by producing toxins
    Eg. Clostridium perfringens, Bacillus cereus, Shigella and E.coli o157:h7
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9
Q

What is the difference between exotoxins and enterotoxins?

A

Exotoxins are secreted out of the bacterial cell while endotoxins are toxins that are stored within the bacteria once the bacteria remains alive.

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10
Q

What are some of the ways food can become contaminated?

A
  1. Not washing hands before cooking
  2. Not fully cooking contaminated foods
  3. Improper thawing
  4. Improper cooling
  5. Not properly cleaned preparation surfaces
  6. Storing foods in the danger zone
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11
Q

What is the danger zone temp?

A

Between 40 degrees F (4 degrees C) and 140 degrees F (60 degrees C)

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12
Q

List the bacterial agents of foodborne disease.

A
  • Salmonella
  • Shigella spp
  • Pathogenic E. coli
  • E. coli O157:H7
  • Campylobacter
    -Yersinia
  • Listeria monocytogenes
  • Clostridium botulinum
  • Bacillus cereus
  • Staphylococcus aureus
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13
Q

What are enteric bacteria?

A

Bacteria that exist in the gut of animals and humans

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14
Q

List the enteric pathogens.

A

Salmonella, Shigella, Campylobacter, Yersinia, Escherichia, Vibrio and Listeria

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15
Q

List the Viral Agents of Foodborne diseases.

A
  1. Hepatitis
  2. Norovirus
  3. Astrovirus
  4. Rotovirus
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16
Q

List Parasitic Agents of foodborne disease.

A
  1. Giardia
  2. Cyclospora
  3. Cryptosporidium
  4. Toxoplasma
  5. Trichnella
17
Q

What are the categories for detecting pathogens?

A
  1. Collection
  2. Pheotypic & Molecular Detection
  3. Typing
  4. Detection & Typing Future Prospects
18
Q

What are some examples of the detection of pathogen methods?

A
  • Collection: Fresh stool specimen, Rectal Swab, Transport Medium (Buffered Glycerol Saline (BGS) medium)
  • Phenotypic & Molecular: Selective media, PCR, Biochemical assays
  • Typing: Dipsticks, Pulse field gel electrophoresis (PFGE), Microarrays
  • Future Prospects: Sequencing, MLST
19
Q

What species of Campylobacter causes foodborne and zoonotic illnesses?

A
  • C. jejuni
  • C. coli
  • C. lari
    -C. upsaliensis
20
Q

What kinds of food are Campylobacter found in?

A

unpasteurized milk and dairy products, raw meat/poultry, domestic pets,
and non-chlorinated or faecal-contaminated water

21
Q

Where is the primary habitat of Salmonella?

A
  • the intestinal tract of birds, reptiles, farm animals, humans and insects.
  • Organisms shed in faecal material.
  • Asymptomatic carriers may routinely shed organisms contaminating
    food and water.
22
Q

List the sources of contamination for Salmonella.

A
  • water
  • soil
  • insects
  • domestic and wild animals
  • human intestinal tract
23
Q

Foods associated with salmonella include:

A
  • High protein foods (meat, poultry, fish, milk)
  • Egg and egg products (cake mixes, cookie dough, custards, sauces and
    creams)
  • commercially prepared and packed foods
  • Raw produce contaminated by faecal matter
24
Q

Name the salmonella species found in humans only.

A
  • S. Typhi (typhoid fever)
  • S. Paratyphi A and C (paratyphoid fever)
25
Q

Name the host-adapted salmonella serovars.

A

S. gallinarum (Poultry)
S. dublin (cattle)

26
Q

When and where did the largest salmonella outbreak occur?

A
  • Salmonella enteriditis
    occurred in 1994
  • 224,000 persons in 41 US states
  • Linked to ice cream produced from milk transported in tanker trucks that
    previously hauled eggs
27
Q

When and where was the third largest salmonella outbreak?

A
  • S. typhimurium
    occurred in 1974 on Navajo Indian Reservation
  • 3400 persons affected out of 11, 000
  • Linked to potato salad improperly stored after preparation 16 hours prior to
    serving
28
Q

What are the 5 classes of Pathogenic E. coli?

A

*
Enterotoxigenic
ETEC
*
Enteroinvasive
EIEC
*
Enteropathogenic
EPEC
*
Enteroaggregative
EAggEC
*
Enterohaemorrhagic
EHEC
*
Diffusely
Adherent
DAEC

Food Microbiology and Biotechnology (6 decks)

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