Micro DLA: food borne Illness Flashcards
What are 3 bacterial agents involved in foodborne illness from pre formed toxins/chemicals
B. cereus, S. aureus and C. botulinum
what are marine/algal agents the can cause foodborne illness from pre formed toxins
ciguatera, scombroid, shellfish and pufferfish
______ food poisoning is associated with sliced meat, egg salad, mayonnaise and cream pastries
staph aureus
a person complains of symptoms of vomiting, diarrhea and nausea after eating egg salad and mayonnaise at a BBQ. Describe the MOA of the enterotoxin
cause: staph aureus food poisoning
enterotoxin: water soluble, low mw proteins, ST (chromosomal toxin)
ST TOXIN
botulinum toxin is a LT/ST toxin
LT (heat labile)
what toxin is cleaved by bacterial proteases into the active form?
botulinum toxin
________ toxin is associated with eating canned foods
botulinum toxin (Clostridium botulinum)
spores of C. botulinum can be found on ________ (foods)
vegetables, fruits, and sea food
baked potatoes is a source of ________ caused food poising
Clostridium botulinum
botulism toxin causes ascending/descending paralysis by _________
descending paralysis because it binds to PREsynaptic recognition sites fo cholinergic nerve terminals and DECREASE the release of acetylcholine
describe the CNS symptoms seen with botulism toxin
- cranial nerve palsies: double vision, blurred vision, drooping eye lids, difficulty swallowing, dry mouth, weakness
- symmetric descending paralysis and respiratory failure/death
how long does it take to see the effects of food borne botulism infection and what is the initial presentation
- 12-36 hours after ingestion
- starts with nausea, vomiting, diarrhea, dry mouth with sore throat
GI symptoms first then later get CNS symptoms
ciguatoxin ______ voltage dependent sodium channels
activates
a patient presents with a metallic taste in his mouth, painful urination and temperature related dyesthesia. This prevention is caused by eating ________ (type of food)
dinoflagellates (large predatory reef fish such as barracuda, black grouper, etc) aka ciguatera fish
metallic taste in the mouth is associated with poisoning due to ______
either scromboid or ciguatera poisoning
________ is a differentiating factor between ciguatera and scromboid poisoning seen on physical examination
cutaneous flushing/urticaria
ciguatera pouncing will NOT have urticaria but will have pruritus (itching) while scromboid poisoning will have cutaneous flushing of the face and neck with itching and perioral burning
_______ poisoning manifested within 5 to 30 minute of eating contaminated fish or cheese
scromboid poisoning
________ poisoning is associated with the ingestion fo contaminated Swiss cheese
scromboid poisoning
describe the pathogenesis of scromboid poisoning
- improperly stored caught fish (mackerel) will cause bacterial growth in the fish which the converts histidine in the fish to histamine by bacterial enzymes leading to toxic levels of histamine
_____ (toxin) is a neurotoxin from dinoflagellates that can cause temperature related dyskinesia
brevetoxin
saxitoxin is a neurotoxin produced by ______
algae
what is a typical presentation of saxitoxin poisoning?
paralytic: difficulty swallowing, tingling paraesthesia, paralysis
saxitoxin and brevetoxin are associated with ingestion of ______
mollusks (mussels, clams)
brevetoxin presents with _____
neurotoxic poisoning: temperature reversal, nausea, vomiting, diarrhea, etc
_____ (toxin) is associated with SE USA, Mexico, Caribbean and New Zealand regions
brevetoxin
puffer fishing poisoning is associated with what two toxins?
- tetrodotoxin (neurotoxin produced by microorganisms associated with the fish and is conceited in liver, and skin of fish)
- saxitoxin (muscle)
__________ is the primary toxin in diarrhetic shellfish poisoning
okadaic acid
