Lesson 4 - Pathogenic Microbes Responsible for FBI Flashcards

1
Q

Are rod-shaped bacteria, considered to be anaerobic

A

Clostridium botulinum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Type of illness that C. botulinum imposes?

A

Bacterial intoxication

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Food sources of C. botulinum

A

improperly canned foods, vacuum packed, refrigerated foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Onset time of C. botulinum

A

12 to 36 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Symptoms brought by this microbe includes; dizziness, double vision, difficulty in breathing and swallowing. And it can be prevented by discarding bulging cans

A

Clostridium botulinum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Considered to be the leading cause of bacterial food poisoning

A

Campylobacteriosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Food sources of Campylobacteriosis

A
  • unpasteurized milk
  • raw poultry, beef, pork, sheep, ostriches
  • pets fecal contaminated water or ice
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

onset time of campylobacteriosis

A

2 to 5 days after exposure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

a type of bacteria that lives in human and animal intestines

A

E. coli

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

produces Shiga toxin, a poisonous substance

A

E. coli

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

onset time of E. coli

A

3 to 8 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

food sources of E. coli

A
  • undercooked ground beef
  • fruits and vegetables
  • raw milk
  • dairy products
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

a notable symptom of E. coli

A

bloody diarrhea followed by kidney failure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

a facultative anaerobic bacteria that is found in soil and water, and in decaying vegetation/animals

A

Listeriosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

can be fatal to unborn babies, newborns, and immunocompromised people

A

Listeriosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

A microbe that can grow even in the cold temperature of the refrigerator

A

Listeriosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Food sources of Listeriosis

A
  • Raw milk, soft cheese, unpasteurized milk
  • refrigerated ready to eat salads
  • raw sprouts, melons
  • smoked seafood
  • processed foods (hotdog, ham, deli meat)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Onset time of Listeriosis

A

1 to 4 weeks after exposure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Symptoms of Listeriosis include;

A

headache, stiff neck, confusion, loss of balance, convulsions, fatigue, muscle aches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

A microbe that is dangerous for pregnant women as it results to premature delivery or fatal death

A

Listeriosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

A microaerophilic bacteria that causes bacterial toxin mediated infections

A

Clostridium perfringens

22
Q

onset time of Clostridium perfringens

A

8 to 22 hours

23
Q

Clostridium perfringens causes symptoms like?

A

severe abdominal cramps & severe diarrhea

24
Q

food sources of Clostridium perfringens

A
  • cafeteria germs
  • spices and gravy
  • improperly cooled foods
  • foods not cooked to the right temperature
25
Characterized as a facultative bacteria & fecal contamination
Salmonellosis
26
symptoms of Salmonellosis
stomach cramps, diarrhea, headache, fever, nausea, vomiting
27
onset time of Salmonellosis
6 hours to 6 days after infection
28
food sources of Salmonellosis
- raw poultry eggs - contaminated by soil, insects, intestinal waste of animals,
29
A facultative anaerobic and non-spore forming bacteria
Shigella
30
Comes from human intestines and polluted water
Shigella
31
It is spread by flies and food handlers, symptoms include fever, diarrhea, abdominal cramps, and dehydration
Shigella
32
Food sources of shigella
Human prepared foods, ready to eat meals, moist foods
33
A facultative anaerobic bacteria found in human hair, nose, and throat
Staphylococcus aureus
34
Food sources of staphylococcus aureus
Foods made with hand contact and require no additional cooking
35
How do FBI from viruses differ from bacteria?
- multiply in living host, viruses do not multiply in foods, viruses are usually transferred from one food to another, and from food handler to food and water
36
Found in human intestinal and urinary tracts, and in contaminated water, has an incubation time of 2 to 10 months
Hepatitis A
37
Food sources of Hepatitis A
Raw and lightly cooked oyster and clams harvested from polluted water, and raw vegetables
38
Causes viral gastroenteritis, food poisoning, food infection, stomach flu, and winter vomiting disease
Norwalk viruses
39
Infection results of Norwalk viruses
12 to 48 hrs after exposure and symptoms last from 12 to 48 hrs
40
A contagious virus that can cause gastroenteritis, the leading cause of severe diarrhea among infant and children
Rota virus
41
A roundworm about 1 1/2 inches long and 1 diameter in height, and varies in color
Anisakis
42
Food sources of anisakis
Raw and undercooked seafoods, bottom feeding fish
43
Found in animal and human feces that also thrive in contaminated food, water, and soil
Giardiasis
44
Spread by people ingesting something, such as food or water contaminated by feces
Cyclosporiasis
45
Looks like small hairy roundworms, food sources include undercooked pork and sausages and ground meats contaminated thru grinders
Trichinosis
46
Molds can be used to create what types of cheese?
Brie, camembert, gorgonzola, bleu cheese
47
How can cells and spores be destroyed in molds?
Heating to 140F for 10 minutes
48
Noted in peanuts, and other cereal grains, nuts, noodles, and pasta
Aflatoxin
49
The toxin is commonly found in algae and eaten by fish, which is eaten by bigger fishes such as barracuda, mahi, bonito, jack fish, snapper
Ciguatoxins
50
Caused by eating food high in a chemical compound known as histamine which is produced by certain bacteria
Scrombrotoxin
51
Are not produced by shellfish themselves, but are accumulated through their diet in which planktonic dinoflagellate algae are a component
Shellfish toxins