Powerpoint 8 Flashcards

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1
Q

Differentiate between
Food infection and good intoxication

A

Food intoxication -microbial DISEASE resulting from the ingestion of foods containing performed microbial toxins
Food infection - microbial INFECTION
Resulting from the ingestion of pathogen-contaminated food

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2
Q

Illness caused for staph and clostridium

A

Staphylococcus aureus - “staphylococcal food poisoning”
Clostridium botulinum -
“Botulism”

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3
Q

Description of Staphylococcus aureus
Clostridium botulinum

A

Staphylococcus aureus -
Gram positive, cocci “bunch of grapes”
Clostridium botulinum -
Gram positive, anaerobic, spore forming rod

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4
Q

Onset time of Staphylococcus aureus
Clostridium botulinum

A

Staphylococcus aureus -
1 to 6 hours
Clostridium botulinum -
Dose related (varies from a few hours to 8 days but majority are 24-48 hours

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5
Q

Infective dose of Staphylococcus aureus Clostridium botulinum

A

Staphylococcus aureus -
1.0 microgram of the toxin will produce symptoms
Clostridium botulinum -
1 nano gram of toxin will produce symptoms

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6
Q

Symptoms of Staphylococcus aureus
Clostridium botulinum

A

Staphylococcus aureus -
Violent projectile vomiting, diarrhea, abdominal cramps, nausea lasting 24-48 hours
Clostridium botulinum -
Neuropathic chemical that prevents the neurotransmitter, acetylcholine, from being released

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7
Q

Reservoirs of Staphylococcus aureus
Clostridium botulinum

A

Staphylococcus aureus -
Humans: nose, hands, skin infections
Poultry: skin (raw meat)
Cow: with mastitis (infected udders)
Clostridium botulinum -
Fresh and coastal waters, mud
Common in soil and dust

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8
Q

Transmission of Staphylococcus aureus
Clostridium botulinum

A

Staphylococcus aureus -
Growth of organisms and subsequent toxin production in foods left in the “danger zone”
Clostridium botulinum -
Ingestion of food with performed toxins

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9
Q

Sources of outbreaks of Staphylococcus aureus
Clostridium botulinum

A

Staphylococcus aureus -
Cream filled bakery products, sandwich fillings, milk and dairy products
Clostridium botulinum -
Low numbers of spores should be anticipated in all raw materials especially vegetables

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10
Q

Treatment and prevention of Staphylococcus aureus
Clostridium botulinum

A

Staphylococcus aureus -
ORT to replace lost electrolytes and water
Prevention: good hygiene, proper food handling during prep
Clostridium botulinum -
Antitoxins and respiratory support
Prevention: proper heat processing (3 mins @ 121 C) never eat foods from leaking or bulging cans

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11
Q

Two ways you could use to differentiate between S. aureus and S.epidermidas in the lab

A
  1. Rabbit plasma testing
  2. Growth on differential plates (haze around the S. aureus)
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