HRR: clinical GI infections Flashcards

1
Q

What is the timing for diarrhea to be considered chronic?

A

2 weeks

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2
Q

What is dysentery?

A

Mucus, pus, blood in the stool

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3
Q

What would cause a short incubation period?

A

Less than 2 hours would be chemical agents, 2-7 hours would be due to pre-formed toxins

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4
Q

Describe staph aureus as a cause of food poisoning.

A

It has a heat stable toxin; cooking food again would not kill the toxin. incubation around 1-6 hours

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5
Q

Describe presentation of staph aureus food poisoning.

A

Not usually diarrhea or fever, definitely vomiting. Vomiting occurs soon after eating

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6
Q

How do we diagnose staph aureus food poisoning?

A

Clinically

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7
Q

Describe bacillus cereus as a cause of food poisoning.

A

Can either be via preformed toxin or toxin production after ingestion. incubation 1-6 or 6-24 hours

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8
Q

Bacillus cereus is classically associated with…

A

Rice

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9
Q

Describe clostridium perfringens as a cause of food poisoning.

A

Spores germinate and make toxin; 8–24-hour incubation

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10
Q

Describe the common symptom in clostridium perfringens food poisoning.

A

Severe abdominal cramping and diarrhea

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11
Q

Are GE syndromes from pre-formed toxin fatal?

A

Not usually

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12
Q

How do we manage gastroenteritis?

A

Usually just with rehydration; if there is dysentery or fever get a blood culture and stool study

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13
Q

Describe campylobacter as a cause of food poisoning.

A

Long incubation period of 2-5 days, commonly causes dysentery, often associated with poultry, and does not tolerate drying/freezing well

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14
Q

What is a potential complication of campylobacter?

A

Guillain-barre

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15
Q

Describe salmonella typhi.

A

Person-to-person cause of typhoid fever. Incubation period is 5-21 days, transient diarrhea, fever that will not shake in the 2nd or 3rd week

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16
Q

Describe non-typhoidal salmonellosis (salmonella typhimurium).

A

12–72-hour incubation period with fever, cramping, diarrhea and often linked to eggs/chickens

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17
Q

What is unique about non-typhoidal salmonellosis (salmonella typhimurium)?

A

It is hardy; lots of foods can become contaminated (potato chips, peanut butter, etc)

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18
Q

How do we treat non-typhoidal salmonellosis?

A

Antibiotics if it is severe, but otherwise just kinda wait it out because resistance is becoming common

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19
Q

Describe vibrio cholerae.

A

Acquired from environmental bacteria and is toxin mediated. Big cause of epidemic diarrhea and often associated with travel

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20
Q

Who is at risk for shigellosis?

A

Children (especially in daycare), travelers, HIV positive

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21
Q

What is the clinical syndrome of shigellosis?

A

Cramping and high fever with non-bloody diarrhea; usually gets better within a week

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22
Q

What is the infectious dose of shigella?

A

Tiny…only like 10

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23
Q

Do we give antibiotics to shigellosis?

A

No, unless it is a severe case

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24
Q

Describe STEC E. coli.

A

Shiga-toxin producing and often found in cattle. Has an incubation of 3-5 days and up to 10

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25
Q

What is the clinical illness of STEC?

A

A week’s worth of stomach cramping, vomiting, watery/bloody diarrhea, HUS

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26
Q

Do we treat E. coli?

A

No! this might increase risk of HUS

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27
Q

Describe ETEC E. coli.

A

Associated with water supply and travel. It has a 10–72-hour incubation period

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28
Q

What is the clinical syndrome of ETEC?

A

Water diarrhea, nausea, vomiting, fever

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29
Q

How do we treat ETEC?

A

We don’t

30
Q

How do we prevent ETEC?

A

Avoid high risk food, prophylactic bismuth QID if needed

31
Q

Describe yersinia enterocolitica.

A

1–10-day incubation period associated with pork and unpasteurized milk

32
Q

What is the clinical syndrome of yersinia enterocolitica?

A

Pseudo appendicitis (severe pain) and non-bloody diarrhea

33
Q

Describe giardia duodenalis.

A

Longer incubation period of 3-25 days associated with camping, well water, travel, child care

34
Q

What is the clinical syndrome of giardia duodenalis?

A

Explosive diarrhea, cramps, nausea, often relapse

35
Q

Describe cryptosporidium.

A

Incubation period of 2-10 days associated with water exposure and immunosuppression

36
Q

What is the clinical syndrome of cryptosporidium?

A

Nausea, vomiting, fever, weight loss, sporadic symptoms over a month-long period

37
Q

How do we diagnose cryptosporidium?

A

Acid fast stain or PCR

38
Q

Describe cyclospora.

A

Incubation period of 1-11 days and associated with a bunch of foods like raspberries, basil, snow peas, etc. cannot be passed directly fecal-oral

39
Q

What is the clinical syndrome of cyclospora?

A

Watery diarrhea for weeks/months, myalgia, fatigue

40
Q

How do we diagnose cyclospora?

41
Q

Describe c. difficile.

A

Usually acquired in hospital settings, and many people are asymptomatic carriers

42
Q

Describe clinical syndrome of c. difficile.

A

Profuse and watery diarrhea, pseudomembrane colitis, possible relapse

43
Q

How do we treat c. difficile?

A

Vancomycin

44
Q

What do we test for if a patient is febrile or has blood in their stool?

A

Bacterial causes

45
Q

What do we test for if symptoms are lasting longer than 7-14 days?

46
Q

What are the common features of diarrheal viruses?

A

Brief incubation, fecal-oral spread, vomiting

47
Q

Describe norovirus features.

A

24–48-hour incubation period, with recovery in 48-72 hours. Super contagious and low infective dose

48
Q

How long does viral shedding occur in norovirus?

A

2-4 weeks after symptom resolution

49
Q

What is the clinical syndrome of norovirus?

A

Emesis, diarrhea, low-grade fever

50
Q

How long does immunity to norovirus last?

A

Not long…maybe 5 months

51
Q

What is the attack rate of norovirus?

A

Super high; lots of people will get it on exposure

52
Q

How do secondary cases of norovirus occur?

A

Fomite transmission and person-to-person

53
Q

What is the leading cause of acute gastroenteritis?

A

Norovirus; always suspect it

54
Q

Describe sapovirus.

A

Non-enveloped virus found in humans, bats, pigs, etc. outbreaks are common in daycares and nurseries

55
Q

Describe astrovirus.

A

Non-enveloped virus with person-to-person, fomite, fresh/marine water, and food supply transmissions

56
Q

What is the clinical syndrome of astrovirus?

A

Mold diarrhea gastroenteritis in infants and young kids

57
Q

What is unique about astrovirus?

A

Lifelong immunity!

58
Q

Describe SARS-CoV2 as a GI syndrome.

A

May present with gastroenteritis, but isn’t super common

59
Q

Describe infection of rotavirus.

A

Proteases in GI tract activate the virus upon ingestion via cleaving their outer capsid and generating ISVP

60
Q

Is there a vaccine for rotavirus?

A

Yes; it used to cause a lot of hospitalization and death in kids

61
Q

Describe the pathology of rotavirus.

A

Destroys villous structures of the duodenum and jejunum, decreasing absorptive ability and decreasing brush border enzyme production. This causes transient malabsorption

62
Q

What viral protein in rotavirus may behave like an enterotoxin?

63
Q

What is the clinical syndrome of rotavirus?

A

Low grade fever, quick onset of vomiting, copious watery diarrhea

64
Q

What is the major cause of morbidity in rotavirus?

A

Dehydration and hyponatremia

65
Q

What is the incubation period of rotavirus?

66
Q

Describe rotavirus in newborns.

A

They’re easily infected but usually have mild or no symptoms due to IgA in colostrum and inhibitory mucins in breast milk

67
Q

What are the vaccines of rotavirus?

A

Rotate and Rotarix; both live, oral vaccines

68
Q

How do we treat rotavirus?

A

Supportive care only

69
Q

Describe adenovirus.

A

Non-enveloped DNA virus that causes a whole mess of symptoms

70
Q

What is unique about adenovirus?

A

It causes latency via shedding

71
Q

Which variants have a live oral vaccine for adenovirus?

72
Q

How do we treat disseminated adenovirus?

A

-fovir drugs. This would NOT be used in healthy people