Sos ILA- foodborne illness Flashcards

1
Q

most common cause of inflammation of small intestine

A

infectious enteritis (food poisoning)

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2
Q

poor hygiene, improper food handling, meat processing and improper cooking causes of what

A

infectious enteritis

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3
Q

main sx’s of food poisoning

A

diarrhea
vomiting
fever

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4
Q

2 pathogens that cause infectious enteritis within hours

A

S. aureus
C. perfringens

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5
Q

onset of sx’s within hours
Enterotoxins bind directly to MHC class II and lead to a massive increase in T cell activation

A

S. aureus

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6
Q

gram + cocci in clusters
catalase +; coagulase +
can cause toxic shock syndrome and scalded skin syndrome

A

S. aureus

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7
Q

onset of sx’s still within hours up to 16
gram + rod
can cause gas gangrene and food poisoning

A

C. perfringens

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8
Q

Enterotoxins bind claudin proteins in the tight junction causing enterocyte apoptosis or oncosis (swelling then necrosis)

A

C. perfringens pathophys

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9
Q

food poisoning sx’s occur within hours to days with what pathogen

A

C. botulinum
Listeria
Norwalk virus

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10
Q

onset of sx’s 12-72 hrs
gram + rod spore former
cleaves SNAP-25 and prevents Ach from being released

A

C. botulinum

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11
Q

can cause floppy baby if they ingest honey

A

C. botulinum

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12
Q

gram + rod
spore forming
cause of pseudomembranous colitis

A

C. difficile

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13
Q

gram + rod
beta hemolytic
catalase +
facultative anaerobe

A

listeria

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14
Q

can get food poisoning from this pathogen from soft cheeses and unwashed produce

A

Listeria

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15
Q

Mediates its own uptake into cells and spreads from cell to cell and secretes factors that alter protein synthesis (facultative anaerobe)

A

Listeria

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16
Q

can cause food poisoning from pathogen in raw produce and shellfish
“winter vomiting disease”

A

Norwalk virus

17
Q

Virus binds carbs then transmitted across cell membrane into cell

A

Norwalk virus

18
Q

these pathogens have onset of food poisoning sx’s within days

A

Rotavirus
Shigella
Salmonella
Campylobacter
V. vulnificus
E. coli

19
Q

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

A

Rotavirus

20
Q

gram - rod
means of transmission from shellfish or raw produce
facultative anaerobe (similar to E. coli)

A

Shigella

21
Q

invades M cells and initiates apoptosis in enterocytes

A

Shigella

22
Q

from raw meat, eggs, milk
gram - rod; does not ferment sugar

A

Salmonella

23
Q

Invades M cells by being internalized by macrophages; initiates apoptosis in enterocytes

A

Salmonella

24
Q

means of transmission meat and poultry (contamination through processing of animal feces)
penetrates apical membrane causing cellular damage

A

Campylobacter

25
Q

raw oysters
produces hemolytic toxins
curved rod

A

V. vulnificus

26
Q

Patients with hemochromatosis are highly susceptible !!!!!! Dependent on availability of iron for growth

A

V. vulnificus

27
Q

O157: H7 (shiga-like toxin)
beef contamination; toxin mediated cell damage leads to thrombosis in microvasculature in organs like kidneys

A

E. coli

28
Q

gram - rod; lactose fermenter
can cause HUS

A

E. coli

29
Q

triad: (also has bloody diarrhea)
microangiopathic hemolytic anemia
thrombocytopenia
renal insufficiency

A

hemolytic uremic syndrome (HUS) from E. coli

30
Q

these pathogens have food poisoning sx’s occurring within weeks

A

Giardia
Hep A

31
Q

1-2 weeks onset of sx’s
raw produce
from animal feces in water source
most common protozoal infection worldwide

A

Giardia

32
Q

3-4 weeks onset of sx’s
raw produce and shellfish
acute (attack on liver)
body’s immune system will clear this

A

Hep A