Sos ILA- foodborne illness Flashcards
most common cause of inflammation of small intestine
infectious enteritis (food poisoning)
poor hygiene, improper food handling, meat processing and improper cooking causes of what
infectious enteritis
main sx’s of food poisoning
diarrhea
vomiting
fever
2 pathogens that cause infectious enteritis within hours
S. aureus
C. perfringens
onset of sx’s within hours
Enterotoxins bind directly to MHC class II and lead to a massive increase in T cell activation
S. aureus
gram + cocci in clusters
catalase +; coagulase +
can cause toxic shock syndrome and scalded skin syndrome
S. aureus
onset of sx’s still within hours up to 16
gram + rod
can cause gas gangrene and food poisoning
C. perfringens
Enterotoxins bind claudin proteins in the tight junction causing enterocyte apoptosis or oncosis (swelling then necrosis)
C. perfringens pathophys
food poisoning sx’s occur within hours to days with what pathogen
C. botulinum
Listeria
Norwalk virus
onset of sx’s 12-72 hrs
gram + rod spore former
cleaves SNAP-25 and prevents Ach from being released
C. botulinum
can cause floppy baby if they ingest honey
C. botulinum
gram + rod
spore forming
cause of pseudomembranous colitis
C. difficile
gram + rod
beta hemolytic
catalase +
facultative anaerobe
listeria
can get food poisoning from this pathogen from soft cheeses and unwashed produce
Listeria
Mediates its own uptake into cells and spreads from cell to cell and secretes factors that alter protein synthesis (facultative anaerobe)
Listeria
can cause food poisoning from pathogen in raw produce and shellfish
“winter vomiting disease”
Norwalk virus
Virus binds carbs then transmitted across cell membrane into cell
Norwalk virus
these pathogens have onset of food poisoning sx’s within days
Rotavirus
Shigella
Salmonella
Campylobacter
V. vulnificus
E. coli
can be spread from raw produce;
NSP4 acts as enterotoxin increasing Ca2+ release in the enterocyte and disrupts the tight junctions b/t cells leading to water loss
Rotavirus
gram - rod
means of transmission from shellfish or raw produce
facultative anaerobe (similar to E. coli)
Shigella
invades M cells and initiates apoptosis in enterocytes
Shigella
from raw meat, eggs, milk
gram - rod; does not ferment sugar
Salmonella
Invades M cells by being internalized by macrophages; initiates apoptosis in enterocytes
Salmonella
means of transmission meat and poultry (contamination through processing of animal feces)
penetrates apical membrane causing cellular damage
Campylobacter
raw oysters
produces hemolytic toxins
curved rod
V. vulnificus
Patients with hemochromatosis are highly susceptible !!!!!! Dependent on availability of iron for growth
V. vulnificus
O157: H7 (shiga-like toxin)
beef contamination; toxin mediated cell damage leads to thrombosis in microvasculature in organs like kidneys
E. coli
gram - rod; lactose fermenter
can cause HUS
E. coli
triad: (also has bloody diarrhea)
microangiopathic hemolytic anemia
thrombocytopenia
renal insufficiency
hemolytic uremic syndrome (HUS) from E. coli
these pathogens have food poisoning sx’s occurring within weeks
Giardia
Hep A
1-2 weeks onset of sx’s
raw produce
from animal feces in water source
most common protozoal infection worldwide
Giardia
3-4 weeks onset of sx’s
raw produce and shellfish
acute (attack on liver)
body’s immune system will clear this
Hep A
