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MICR3310 - Ecology > Lec 14 - Food and water borne outbreaks > Flashcards

Lec 14 - Food and water borne outbreaks Flashcards

1
Q

What are the 3 types of contamination in food borne infections?

A
  1. Pathogens in undercooked meat
  2. Pathogens in meat during storage/prep
  3. Pathogens producing toxins in food
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2
Q

What is main reason for increasing food borne outbreaks?

A

City living = access to same sources

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3
Q

Compare the food-born pathogens in developed vs developing countries

A

Developed = Salmonella, C. botulinum, VTEC, Campylobacter, norovirus, hepatitis A

Developing = shigella, cholera, parasites, Salmonella, ETEC

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4
Q

What network is used to monitor food borne outbreaks?

A

International PulseNet using genomic data

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5
Q

What do the sources of food borne outbreaks depend on?

A
  • Changes in production/supply
  • New/emerging antibiotic resistance
  • Unexpected sources eg root crops
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6
Q

What are the common sources of food borne outbreaks?

A
  • Meat, fish, dairy
  • Unhygienic prep
  • Incorrect storage
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7
Q

Who are most at risk of food borne outbreaks?

A

Children, elderly, immunocompromised, hospitalised, those in war/natural disaster zones, pregnant

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8
Q

What are prions?

A

Highly infectious proteins that convert normal PrP proteins to aberrant ones, causing fatal neurological disease

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9
Q

What is Kuru? Where was its occurrence? What was its source?

A
  • Shaking disease with uncontrolled laughter and personality changes
  • Papua New Guinea
  • CJD patient consumed in cultural cannibalism
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10
Q

What is norovirus? How is it transmitted? Where does it often occur and from what source? List the symptoms and treatment

A
  • Caliciviridae virus often called stomach flu/gastro
  • Faecal-oral route with 24-48hr incubation and 12-60hr duration
  • Daycares, nursing homes, ships, food prep areas
  • Contaminated shellfish
  • Nausea and diarrhoea
  • No vaccine and unculturable
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11
Q

What is Salmonella? How is it transmitted? What is the common source and who is at risk of severe disease?

A
  • Salmonella enterica G-ve bacillus with 2500 serotypes
  • Faecal-oral route and can be zoonotic
  • Gastroenteritis after 1-2 days then 4-7 day duration
  • Children at risk of severe disease
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12
Q

What is toxoplasmosis? How is it transmitted and from what source? What are the symptoms and treatment?

A
  • Toxoplasma gondii
  • Cysts in tissue by infecting nucleated cells of mammals
  • Undercooked meat or meat with cysts from cat faeces
  • Asymptomatic, persistent, no treatment
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13
Q

What are fungal mycotoxins and their source? List examples of mycotoxins and the varying pathologies

A
  • Fungal contamination of crops in storage
  • Aspergillus, Fusarium and Penicillium
  • Aflatoxins, ochratoxin, fumonisins, citrinin, patulin, Trichothecene
  • Liver and renal toxicity, diarrhoea, neurotoxicity, cancer
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14
Q

What are the 3 types of water borne transmission?

A
  1. Drinking contaminated water
  2. Bathing in contaminated water
  3. Washing food in contaminated water
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15
Q

What are the 3 types of disease resulting from water borne diseases?

A
  1. Enteric
  2. Systemic
  3. Respiratory
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16
Q

What is the main contaminant resulting in water borne outbreaks?

A

Open defecation contaminating water used for washing and drinking

17
Q

Where are water borne outbreaks most commonly seen? What is the potential issue with this information?

A

Europe, Africa, SE Asia
Lack of reporting from countries

18
Q

What system is used to monitor water borne outbreaks?

A

US = National Outbreak Reporting System (NORS) linked to waterborne disease and outbreak surveillance (WBDOSS) producing morbidity and mortality weekly report (MMWR

19
Q

How are hepatitis A and E transmitted? What conditions result from both? What are the complications of hepatitis E?

A
  • Faecal-oral route
  • Both = nausea, jaundice, diarrhoea, fever
  • Hepatitis E = fulminant liver failure in pregnant
20
Q

What is cholera? What causes it and what is the source?

A
  • Vibrio cholera
  • Watery diarrhoea = severe dehydration
  • Water, contaminated shellfish
21
Q

What is legionnaires disease? How is it transmitted and what is the source? What are the symptoms and who is most at risk?

A
  • Legionella pneumophila
  • Spreads by water esp ACs and amoeba in aquatic conditions
  • Pulmonary infections
  • Elderly at risk with 10% fatality
22
Q

What is schistosomiasis? What is the pathology of transmission? What are the symptoms and complications?

A
  • Trematode blood flukes = S. mansoni, S. haemotobium, S. japonicum
  • Paired worms live internally for 10-20yrs laying 1000s eggs/day
  • Acute inflammation in lungs and skin
  • Chronic in intestine, bladder and liver with cancer
23
Q

How do water-borne fungal transmissions occur? What is the most common fungal infection?

A
  • Humidity increases mycotoxins and fungal skin infections
  • Candidiasis most common

MICR3310 - Ecology (19 decks)

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