Staph. Diseases Comparison Chart Part 2 Flashcards

1
Q

symptoms:
fever
redness of skin
malaise
48-hours later sandpaper skin peels easily

A

scalded skin syndrome syndrome symptoms

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2
Q

affects children 0-5 who are immunocompromised

A

scalded skin syndrome epidemiology

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3
Q

how does SSSS spread?

A

person to person: shed n spread

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4
Q

risk factors:
secondary infection
fluid loss can cause death

A

risk factors of scalded skin syndrome

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5
Q

isolate infected patients to prevent spread and secondary infections

A

scalded skin syndrome prevention methods

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6
Q

scalded skin syndrome symptoms

A

symptoms:
fever
redness of skin
malaise
48-hours later sandpaper skin peels easily

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7
Q

scalded skin syndrome epidemiology

A

affects children 0-5 who are immunocompromised

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8
Q

risk factors of scalded skin syndrome

A

risk factors:
secondary infection
fluid loss can cause death

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9
Q

scalded skin syndrome prevention methods

A

isolate infected patients to prevent spread and secondary infections

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10
Q

symptoms:
fever –> rash –> low blood pressure –> organ failure –> death by cytokine storm

A

TSS symptoms

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11
Q

epidemiology:
women
menstruating
tampons

A

epidemiology of TSS

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12
Q

timeline of TSS

A

1980s: remove “rely”
1982: tampon labeling required
1985: remove poly-acrylate

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13
Q

why was removing poly-acrylate from tampons important?

A

decreased Mg++ = increased toxin production

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14
Q

prevention: keep food cold

A

food borne intoxication prevention

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15
Q

treatment: most cases resolve without treatment. good hydration helps

A

food borne intoxication treatment

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16
Q

epidemiology:
P or I2

A

epidemiology of food borne intoxication

17
Q

virulence factors:
loves salt and low water, such as ham, mayo, whipped cream, grows in warm temps

A

virulence factors of food borne intoxication

18
Q

food borne intoxication: heat stable or not?

A

heat stable

19
Q

symptoms:
diarrhea
NAUSEA
VOMITING
abdominal pain

A

symptoms of food borne intoxication

20
Q

wound infection with nausea and vomiting means…

A

Staph. + enterotoxin

21
Q

epidemiology of TSS

A

epidemiology:
women
menstruating
tampons

22
Q

decreased Mg++ = increased toxin production

A

why was removing poly-acrylate from tampons important?

23
Q

food borne intoxication prevention

A

prevention: keep food cold

24
Q

food borne intoxication treatment

A

treatment: most cases resolve without treatment. good hydration helps

25
Q

epidemiology of food borne intoxication

A

epidemiology:
P or I2

26
Q

virulence factors of food borne intoxication

A

virulence factors:
loves salt and low water, such as ham, mayo, whipped cream, grows in warm temps

27
Q

symptoms of food borne intoxication

A

symptoms:
diarrhea
NAUSEA
VOMITING
abdominal pain