Infectious

Question 1

Salmonella sources

Answer 1

Eggs, poultry, unpasteurized milk

Question 2

Vibrio parahemolyticus sources

Answer 2

Undercooked seafood

Question 3

Yersinia sources

Answer 3

Animals and person-to-person

Question 4

Shigella sources

Answer 4

Institutionalized, poor hygeine

Question 5

Campylobacter sources

Answer 5

Chickens, natural water sources

Question 6

E. coli 01S7:H7 sources

Answer 6

Raw ground beef, raw milk

Question 7

Salmonella incubation/duration

Answer 7

8-24h / 2-5d

Question 8

Vibrio parahemolyticus incubation/duration

Answer 8

8-24h / 1-2d

Question 9

Yersinia incubation/duration

Answer 9

12-48h / 1-2d

Question 10

Shigella incubation/duration

Answer 10

1-2d / 4-7d

Question 11

Campylobacter incubation/duration

Answer 11

2-5d / 5-14d

Question 12

E. coli 01S7:H7 incubation/duration

Answer 12

3-8d / 5-10d

Question 13

Salmonella “special features”

Answer 13

Cafeteria-type outbreak

Question 14

Vibrio parahemolyiticus “special features”

Answer 14

Summer months

Question 15

Yersinia “special features”

Answer 15

Appy mimic, terminal ileitis, post-infection arthritis

Question 16

Shigella “special features”

Answer 16

watery diarrhea that gets worse

Question 17

Campylobacter “special features”

Answer 17

+/- bloody diarrhea, appy mimic

Question 18

E. coli 01S7:H7 “special features”

Answer 18

Bloody diarrhea, HUS or TTP

Question 19

Features of entomoeba histolytica infection

Answer 19

Causes amebiasis. Indolent infection, usually 2-3 weeks of crampy abd pain, fever, loose stools with blood & mucus. Usually long term travelers (peace corps.) Left untreated, leads to liver abscess. Metronidazole.

Question 20

Features of traveler’s diarrhea

Answer 20

More abrupt onset and shorter course. Usually d/t enterotoxigenic E. Coli. Usually several episodes of nonbloody diarrhea for 3d with n/v and low grade fever.

Question 21

Features of cholera

Answer 21

Copious severe watery diarrhea. d/t vibrio cholerae. Endemic to south asia, south america and africa and contaminated shellfish from gulf of mexico. Treatment supportive, rehydration and single dose doxy or fluoroquinolone.

Question 22

Features of dysentery

Answer 22

Grossly bloody stools with fever. d/t e coli, campylobacter jejuni, shigella or salmonella. Fluoroquinolones.

Question 23

Features of giardia infection

Answer 23

Indolent course with significant foul-smelling flatulence and abd cramps. metronidazole.

Question 24

Features of Scombroid poisoning

Answer 24

Foodborne, from seafood (mackerels, tuna, bonitos, mahi-mahi,amberjack.) May describe ‘peppery’ taste, with facial flushing/sweating.Toxin = histamine. NOT prevented by cooking. symptoms within 10-30 min, usually self-limited after 1/2-2d. More dangerous in asthmatics.

Question 25

Features of ciguatera poisoning

Answer 25

Foodborned illness d/t eating reef fish who have been contaminated by dinoflagellates. Toxin is odorless, tasteless and not removed by cooking. GI and CNS effects (cold objects feel hot). treatment with calcium channel blockers.

Question 26

Expected infections in HIV patient with CD4 count >500

Answer 26

per normal population

Question 27

Expected infections in HIV patient with CD4 count 201-500

Answer 27

TB, respiratory infections

Question 28

Expected infections in HIV patient with CD4 count 101-200

Answer 28

PCP, histo

Question 29

Expected infections in HIV patient with CD4 count 51-100

Answer 29

thrush, crypto, toxo, neformins, diarrhea

Question 30

Expected infections in HIV patient with CD4 count < 50

Answer 30

CMV, MAC