L15 food Flashcards
Hard
Gastroenteritis and diarrhoeal diseases
- Leading cause of death in children
- include bacteria, viruses and protozoa
gastroenteritis
inflammation of stomach and intestinal lining
When many bacteria that contaminate food and water cause acute
When food is the source of the pathogen, the condition is called
food poisoning
Some bacteria colonise the host and are non-invasive or invasive
- N: bacteria remain on epithelial surface
- I: bacteria cross the epithelium
Bacteria that causes food intoxication by
- secreting an enterotoxin that disrupts the intestinal mucosa
- presence of the living bacterium not required for symptoms
Organisation of the Gastrointestinal tract (GIT)
- Stomach and small intestine: acid pH, low microbial load, few pathogens e.g.
Helicobacter pylori - Large intestine: high load: 10^12 cells/gram of faeces, mainly anaerobes and facultative anaerobes, approx. 500 species isolated, but DNA (metagenomics) shows ~2000 uncultured spp.
- essential for health and aid in digestion of food
Whats in the small intestine
- Duodenum
- Jejunum
- Ileum
Whats in the large intestine
Colon
Defences of the GIT
- Physical: tight junction btwn epithelial cells, mucins secreted from goblet cells.
- Chemical: low pH < 3
- Immunological: gut associated lymph tissue, paneth cells secrete antimicrobial defensin
- Mechanical: shedding of epithelial cells and replacement enterocytes
differentiation of stem cells into enterocytes
How do bacterial pathogens cause disease in the GIT?
- Intoxication: preform toxin ingested (doesn’t need to live)
- Adherence and secretion of toxins
- Injection of effectors by type 3 and type 4 secretory systems
- Invasion and destruction of epithelia
C. botulinum, E.coli ETEC, E. coli EHEC, Listeria spp
GIT
Intoxication: Staphylococcal food poisoning
Symp and epidemiology
- Pain, cramps diarrhoea, nausea
- Intox period short (1-8hr) DoA < 24hr
- [E] custards, ham, ice cream, meat
- S. aureus may be present in nose or skin lesions (from handlers)
- S. aureus cells are comparatively hardy
S. aureus: heat res, dry res, osmo press res
̶ S. aureus cells are comparatively hardy (how?)
- heat resistant: survive 60oC for 30 min
- resistant to drying: survive on skin
- resistant to high osmotic pressure: survive in foods
Persistent
Intoxication: Staphylococcal food poisoning
Enterotoxins
– 24 different known enterotoxins -> bacteria may have one or more
– trigger the clinical symptoms
– act on gut receptors to trigger vomiting
– heat stable - survive boiling 30 min
– they are superantigens
* cause non-specific stimulation of T cells resulting in massive release of cytokines and inflammation
A
Intoxication: Bacillus cereus food poisoning
Symp, epid, virulence factor
- Vom and diarrhoea
- [E] Gram pos endospore forming bacillus
- Endospore heat res so heating may not kill it
- Found: soil and vegitation
- spores germinate as food cools
- emetic toxin: triggers vomiting: 2 to 5 h incubation period (an intoxication)
- diarrhoeal toxin: diarrhoea: 8 to 16 h incubation period
Staphylococcal food poisoning sypm
– pain, cramps, diarrhoea, vomiting, nausea
– intoxication in short period (1 to 8 h); duration <24hrs