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medical and environmental microbiology 2015-16 > names and descriptions of bacteria > Flashcards

names and descriptions of bacteria Flashcards

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Biology 101 flashcards USMLE® Step 1 flashcards
1
Q

Staphylococcus Aureus

A

mechanism: intoxication
incubation period: 2-6 hours
symptoms: severe vomiting, diarrhoea, abdominal pains and cramps, usually rapid recovery,
Danger of collapse and dehydration
Duration: 6-24 hours
foods involved: cold/ reheated meats. custard/cream filled baked goods, dairy products/sauces.

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2
Q

what is the mechanism of S.aureus

A

intoxication

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3
Q

how long is the incubation period for S.aureus

A

2-6 hours

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4
Q

what foods are involved with S.aureus

A

cold/reheated meats
custard/cream filled baked goods
dairy products and sauces

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5
Q

what are the main symptoms of S.aureus

A

severe vomiting, diarrhoea, abdominal pains and cramps.

Danger of dehydration and collapse

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6
Q

describe Clostridium Botulinum

A

mechanism: intoxication
Incubation period: 12-96 hours usually 18-36
symptoms: at FIRST- lassitude, fatigue, headache, dizziness, diarrhoea
LATER- constipation, CNS increasingly affected. disturbance of vision, speech becomes difficult, finally paralysis of respiratory centres and death.

Duration: death in 1-8 days or slow recovery over 6-8 months
Foods involved: low/medium acid canned foods. esp home canned foods.
stale/fermented fish, smoked fish in open/ vacuums packs.

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7
Q

what is the mechanism of Clostridium Botulinium

A

intoxication

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8
Q

what is the intoxication period of clostridium botulinium

A

12-96 hours usually 18-36

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9
Q

what are the main symptoms of clostridium botulinum

A

at first- lassitude, fatigue, headache, dizziness, diarrhoea

THEN LATER- constipation, CNS increasingly affected, disturbance of vision, speech becomes difficult finally paralysis of respiratory centres and death.

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10
Q

what is the duration of clostridium botulinum

A

death in 1-8 days or slow recovery over 6-8 months

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11
Q

what foods are involved with clostridium botulinum

A

low medium acid canned foods, especially home canned
stale/fermented fish.
smoked fish in open/vacume packs.

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12
Q

describe Camplylobacter

A

mechanism: infection
incubation period: 2-11 days
symptoms: most common are diarrhoea and abdominal pain. vomiting less common
Duration: up to 7 days
foods involved: poultry, red meat, selfish, raw milk

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13
Q

name the mechanism of campylobacter

A

infection

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14
Q

how long is the incubation period of campylobacter

A

2-11 days

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15
Q

what are the symptoms of campylobacter

A

most common are: diarrhoea and abdominal pain

vomiting less common

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16
Q

what is the duration of campylobacter

A

up to 7 days

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17
Q

which foods are associated with campylobacter

A

poultry, red meat, selfish, raw milk

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18
Q

describe bacillus cerus

A 
mechanism: intoxication
incubation period: 1-5 hours
symptoms: nausea and vomiting, occasionally diarrhoea,
Duration : 6-24 hours
food: fried rice, curry, risotto
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19
Q

name the mechanism of Bacillus cereus

A

intoxication

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20
Q

name the incubation period of bacillus cereus

A

1-5 hours

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21
Q

name the symptoms of bacillus cereus

A

nausea, vommiting, occasionally diarrhoea

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22
Q

what is the duration of bacillus cereus infection

A

6-24 hours

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23
Q

what food is the likely culprit of bacillus cereus infections

A

fried rice, curry, and risotto

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24
Q

describe salmonella Spp

A

mechanism: infection
incubation period: 6-36 hours, usually 12-24 hours

symptoms: fever, headache, general aching of limbs, diarrhoea, vommiting
duration: 1-7 days,

20-40 fatal cases each year

foods involved : ANY

25
Q

what is the mechanism of salmonella spp

A

infection

26
Q

what is the incubation period of salmonella spp

A

6-36 hours usually 12-24

27
Q

what are the main symptoms of salmonella spp

A

fever, headache, general aching of limbs, diarrhoea and vomiting

28
Q

what is the duration of salmonella spp

A

1-7 days

29
Q

what foods are involved in salmonella spp infections

A

any

30
Q

describe Vibro Parahaemolyticus

A

mechanism: infection
incubation period: 2-48 hours usually 12-18
symptoms: profuse diarrhoea leading to dehydration, vomiting and fever

duration: 2-5 days
foods involved: raw and cooked seafood especially selfish and fish in general

31
Q

what mechanism of infection does Vibro parahaemolyticus use

A

infection

32
Q

how long is the incubation period of vibe Parahaemolyticus

A

2-48 hours usually 12-18

33
Q

What are the main symptoms of Vibro paraheamolyticus

A

profuse diarrhoea leading to dehydration, vomiting and fever

34
Q

what is the duration of Vibro parahaemolyticus infection

A

2-5 days

35
Q

which foods are associated with vibro Parahaemolyticus

A

raw and cooked seafood especially shell fish and fish in general.

36
Q

Describe Clostoridium Perfringens

A

mechanism: infection (toxin produced in intestines)
incubation period: 8-12 hours
symptoms: abdominal pain, diarrhoea, nausea, rarely vomiting.
duration : 12-24 hours
foods involved: meat, reheated joints in particular, stews, pies

37
Q

which foods are commonly involved in the infection caused by clostridium perfringens

A

meat, particularly reheated joints, stews, pies

38
Q

what is the mechanism of infection used by clostridium perfringens

A

infection (toxin produced in intestines)

39
Q

how long is the duration of the infection of clostridium perfringens

A

12-24 hours

40
Q

what are the main symptoms of clostridium perfringens

A

abdominal pain, diarrhoea, nausea, rarely vomiting.

41
Q

what is the incubation period of clostridium perfringens

A

8-12 hours

42
Q

describe norovirus

A

mechanism infection
incubation period: 24-72 hours

symptoms: diarrhoea, vomitingm abdominal pain, great variation in severity from mild to incapacitating vomiting and diarrhoea
duration: 1-7 days mean 4 days - often person to person spread

foods involved: oysters, mussels, cold buffet foods.

43
Q

what is the mechanism of NOROVIRUS

A

infection

44
Q

what is the incubation period of norovirus

A

24-72 hours

45
Q

what is the duration of the norovirus infection

A

1-7 days mean 4 days

46
Q

which foods are associated with the norovirus

A

oysters
mussels
cold buffet foods

47
Q

what are the main symptoms of norovirus

A

diarrhoea,
vomiting
abdominal pain
great variations in severity from mild nausea to incaoasiting diarrhoea and vomiting.

48
Q

describe e.coli 0157:H7

A

mechanism: infection
incubation period: 3-4 days
symptoms: haemorrhage colitis, sudden severe pain followed by watery diarrhoea nausea and vomiting,
progress to bloody diarrhoea followed by anaemia and acute renal failure.
may cause death in up to 36% susceptible patients

foods involved: undercooked beef products, especially hamburgers, salads, raw milk

49
Q

what is the mechanism of e.coli 0157:H7

A

infection

50
Q

what is the incubation period of coli 0157:H7

A

3-4 days

51
Q

what is the foods associated with e.coli 0157:H7

A

undercooked beef products, hamburgers, salads, raw milk

52
Q

what are the main symptoms of E.coli 0157:h7

A

haemorragic colitus, sudden severs pain followed by watery diarrhoea progress to bloody diarrhoea and acute renal failure

53
Q

describe listeria monocytogenes

A

mechanism: infection
incubation period: 1-70 days
symptoms: vary according to host from mild influenza type infection to pneumonia, septesemia, meningitis, most serious in pregnant women, very old, very young, immunocompromised
over all 30% mortality

duration: varies according to severity

foods involved: raw chicken, pate, soft cheese, salads, cook-chill foods

54
Q

what is the mechanism of infection by listeria monocytogenes

A

infection

55
Q

what is the incubation period of listeria monocytogenes

A

1-70 days

56
Q

what is the main symptoms of listeria monocytogenes

A

varies according to host from mild influenza type infections to pneumonia, septasemia, meningitis

most serious in pregnant women, very old, very young, immunocompromised patients

over all 30% mortality

57
Q

what is the duration of listeria monocytogenes

A

varies according to severity

58
Q

what foods are associated with listeria monocytogenes

A

raw chicken, pate, soft cheese, salads, cook-chill foods

medical and environmental microbiology 2015-16 (4 decks)

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