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Public health > Human foodborne diseases > Flashcards

Human foodborne diseases Flashcards

1
Q

What is a food borne infection?

A

An agent (bacteria/virus) that results in disease

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2
Q

What is food poisoning?

A

The exposure to toxins that results in disease

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3
Q

Food-borne infections are often zoonotic. Give examples of food-borne infections

A

Salmonella
E.coli
Norovirus

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4
Q

Food poisoning is often caused by contamination, poor handling or storage. What are examples of food poisonings?

A

Staphylococcus toxin
Bacillus enterotoxin
Afalotoxins from fungi

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5
Q

What is the difference in onset between food poisoning and food-borne infections?

A

Food poisoning faster onset - can be minutes

Food-borne infection can be days

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6
Q

Why is it becoming increasingly difficult to feed the population?

A

Increased population
Need sustainable options
Increase supply and choice

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7
Q

How do microbes survive on food so well?

A

Attach to food/preparation surface
Replicate to form biofilm
Biofilm tourer than individual bugs and disinfection

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8
Q

What do bacterial toxins cause?

A

Exotoxins produced by bacteria cause food poisoning

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9
Q

What bacterial toxins induce vomiting and diarrhoea?

A

Emetic toxins = V+

Enterotoxins = D+

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10
Q

What foods may have Salmonella enterica on them?

A

Meat
Eggs
Milk
Faecal contaminated fruit/veg

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11
Q

What are the symptoms of Salmonella enterica?

A

Gastroenteritis

V+, D+

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12
Q

What foods may host E.coli?

A

Beef
Milk
Faecal contaminated fruit/veg

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13
Q

What symptoms does pathogenic E.coli cause?

A

Haemorrhagic diarrhoea

Renal failure

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14
Q

What are some of the pathotypes of E.coli?

A

Enteropathogenic
Enterotoxigenic
Enterohaemorrhagic

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15
Q

What foods host Campylobacter?

A

Meat

Mainly chicken

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16
Q

What is the most common food borne disease in UK? (also most worldwide cause of gastroenteritis)

A

Campylobacter

17
Q

What type of bacteria is campylobacter? Gram? Shape? Air? Temperature

A

Gram -ve
Rod shaped
Microaerophilic
Slightly thermophilic (41 - body T of chicken)

18
Q

Symptoms for campylobacter occur within 2-5 days. Who are the main risk groups?

A

Elderly, young
Bowel cancer patients
People on proton pump inhibiting drugs (increased gastric pH can’t destroy bacteria)

19
Q

Why are chicken the main source of Campylobacter?

A

Body T of 41 (thermophilic)
Little oxygen in gut (microaerophilic)
High growth in caeca
High levels of faecal shedding and droppings

20
Q

What food can host Listeria monocytogenes? What does it cause? (Rare in EU)

A

Cooked meats, soft cheese, fish

Invasive CNS infection

21
Q

What type of bacteria (gram) is Listeria? Where is it found?

A

Gram positivie

Intramacrophage

22
Q

Most cases of Listeria are mild. When can they be more severe?

A

Pregnant
Elderly
Immunocompromised

23
Q

What food hosts Clostridium perfringens? What does it cause?

A

Poorly cooked/stored meat

Gastroenteritis

24
Q

What type of bacteria (Gram) is clostridium? What shape are they?

A

Gram positive
Rods
Spore forming - severe

25
Q

What pathogen is caused by poorly canned food. What do these bacteria have that allow it to grow in these conditions?

A

Clostridium botulinum

Spores

26
Q

What does the toxin from Clostridium botulinum do??

A

Block synapses

Causes paralysis and death

27
Q

Hepatitis E is a virus from what foods? What does it cause? Is it severe?

A

Pork

Hepatitis - short lived, self-limiting. Can be fatal

28
Q

Foodborne norovirus is the 2nd most common food borne disease in the UK. What foods cause it? What does it cause?

A

Many sources including seafood

Gastroenteritis

29
Q

How many species of Shigella are there? What do they cause?

A

4 (some produce shiga toxins)

Human dysentry

30
Q

How is Shigella transmitted?

A

Food-borne

Or between people

31
Q

What type of bacteria is Bacillus cereus (gram, shape, does it form toxins)

A

Gram +ve
Spore forming rod
Produces 2 toxins

32
Q

What foods are associated with Bacillus cereus?

A

Pulses

Rice

33
Q

When do Bacillus cereus spores germinate? Can their toxins be killed by reheating?

A

If food not chilled

No

34
Q

What are the 2 toxins produced by Bacillus cereus and what do they cause?

A 
Emetic = V+
Enteric = profuse, painful D+

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