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BIO 425: Microbiology > Lecture 17: Waterborne and Foodborne Diseases > Flashcards

Lecture 17: Waterborne and Foodborne Diseases Flashcards

1
Q

What are the characteristics of waterborne and foodborne diseases?

A

bacterial pathogens that cannot be eliminated

Reservoir is food/water and not transmitted from human to human

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2
Q

What kinds of epidemics can food/waterborne diseases cause?

A

common source epidemics

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3
Q

What is the single most important factor for public health?

A

Clean water w/ no iological/chemical contamination

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4
Q

What is monitored in maintaining water quality?

A

Chemicals, radioactive substances, microorganisms

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5
Q

What is GenX?

A

Industrial chemical used in teflon

produced by chemours (DuPont) companies

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6
Q

GenX is unregulated y EPA, what is the criteria for regulation?

A
  1. Adverse effect on public

2. High risk to occur in public H2O

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7
Q

How are we studying GenX in Wilmington?

A

Cross sectional study w/ 400 residents

Measuring:

  1. Blood and urine
  2. Household drinking water
  3. PFAS
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8
Q

What are some water purification methods?

A

Filtration
-effective + expensive

Chlorination
-effective + inexpensive

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9
Q

How do we monitor microorganisms when monitoring water?

A

Look for Fecal Coliforms

  • bacteria present in intestines of humans
  • indicator of water contamination not quality

Coliform Cultures

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10
Q

What are the rules of the revised total coliform rule for monitoring water quality?

A
  1. Sites representative of system
  2. Collection occurs at regular time intervals
  3. Number of collections depends on population size
  4. Each positive result is retested
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11
Q

What are some waterborne diseases?

A

Drinking water outbreaks
-contaminated drinking water

Recreational water outbreaks
-contaminated pools and lakes

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12
Q

What is cholera?

-pathogen

A

waterborne disease

pathogen - vibrio cholera

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13
Q

Is vibrio cholera Gram (+) or (-)? What is its reservoir?

A

Gram (-)

reservoir - coastal + marine habitats

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14
Q

What is the pathogenesis of cholera?

A

caused by ingestion of contaminated water

-attached to wall of small intestine and produces cholera toxin

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15
Q

How is cholera diagnosed?

A

presence of V. cholera cells in feces

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16
Q

How is cholera prevented?

A

Vaccine for some strains

maintain adequate sewage treatment and safe drinking water

17
Q

How is cholera treated?

A

fluid replacement and antibiotics

18
Q

What is legionnaires disease?

  • pathogen
  • gram (+) or (-)
  • reservoir
A

waterborne disease

  • pathogen: Legionella pneumophila
  • gram (-)
  • reservoir: lakes and streams
19
Q

What is the pathogenesis of legionairres disease?

A

airborne transmission and infection in lungs

  • mild infection = pontiac fever
  • severe infection = pneumonia
20
Q

How is legionairres disease diagnosed?

A

cultures from body fluids

21
Q

How is legionairres disases prevented and treated?

A

air conditioning maintenance and hyperchlorination

Treated with antibiotics

22
Q

What is the first line of defense against foodborne diseases?

A

food preservation

23
Q

What are the major food categories?

A
  1. perishable - fruit
  2. semi-perishable - potatoes
  3. nonperishable - flour
24
Q

How do we reduce microbial growth on food?

A
  1. Low temp - refrigeration
  2. Low pH - pickling
  3. Low water - drying
  4. Low Oxygen - vacuum
25
What are chemical preservatives used for
increase shelf life and perceived quality of food
26
What are some other preservation methods for food?
High pressure processing - pascualization - high hydrostatic pressure kills microbes Irradiation -ionizing radiation kills microes
27
What is the difference between food poisoning and food infectIon?
Food poisoning - ingestion of food containing microbial toxins - immediate Food Infection - ingestion of food containing vialbe pathogens - takes longer for symptoms to appear
28
What kinds of bacteria cause food poisoning?
Staphylococcus spp. - produce enterotoxins - reservoir=meat, poultry, cream Clostridium spp - C perfingens - reservoir= raw meat - most commons - C botulinum - improper garlic canning - most dangerous
29
What are some treatment and prevention of food poisoning?
supportive treatment (fluids) sanitation in food production
30
What bacteria cause food infection?
• Salmonella spp. – Diverse virulence factors – Severe Cases: Typhoid Fever – Chronic Carriers: Typhoid Mary • Camplyobacter spp. (most common) – Resident in poultry intestines (90%) – Treated with antibiotics for severe cases • Listeria monocytogenes (Listeriosis, most severe) – Psychrotolerant + common in prepackaged food – Severe Cases: septicemia + meningitis
31
What are the virulence factors for food/waterborne diseases?
Adherence - motility - attachment Invasion - toxins - avoid host defenses

BIO 425: Microbiology (22 decks)

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