Test 8 Flashcards
What constitutes a foodborne illness case?
1 individual who is documented
What is the cause of an Infection?
microorganism
What is the cause of an intoxication?
toxin
What is the cause of a toxic infection?
microorganism/toxin
What is an outbreak?
2 or more individuals who ate the same food with similar symptoms
What is an outbreak case?
an individual in an outbreak
What is a sporadic case?
ill person not associated with an outbreak, has no connection, food not identified, patient history not taken
What is required to have a Foodbrone disease outbreak?
Presence- historical association Growth - infective dose Survival - holding, processing, cooking Consumption of contaminated food - there may be no indication of spoilage Virulence - can it make you sick Susceptible individual - target groups, elderly, infants Recognition Documentation by medical personnel
When and who was the primary case of not recognizing a food borne illness?
Dec 1992. Lauren Rudolph - showed signs of profuse, bloody diarrhea, suffered heart attack, kidneys and other organs failed - E.coli
What is the burden of Illness pyramid?
Show the chain of events that must occur for an episode of illness in the population to be registered in surveillance.
What are the steps to the Illness Pyramid?
- Exposure in the general population 2. Person becomes ill 3. Person seeks care 4. Speciman obtained 5. Lab tests for organism 6. Laboratory confirmed case 7. Reported to Health Dept/CDC
What is Food Net?
Foodborne disease Active Surveillance Network - CDCs Emerging Infections Program
When was the FoodNet established and by who?
1995, Collaboration between CDC, 10 state heatlh departments, USDA, FDA
What does the Food Net do?
tracks trends, provides food safety info, monitors laboratory confirmed cases, uses data to estimate food born illness
What pathogens does Food Net survey?
Campylobacter, Listeria, Salmonella, STEC O157, STEC non-O157, Shigella, Vibrio, Yersinia, Cryptosporidium, Cyclospora
What is the number one food borne outbreak reported each year?
Norovirus
What is the number one bacterial food borne illness reported each year?
Salmonella
What are the most frequent confirmed illness?
Salmonella, Campylobacter, Shigella, Cryptosporidium, Shiga toxin-producing E.coli
What outbreak occurred in 2011, include food and bacteria.
Listeria outbreak, cantaloupes, farm in Colorado, 146 cases, 28 states, 33 deaths, 1 miscarriage
What the the top five pathogens contributing to food borne illness?
Norovirus, Salmonella, C. perfringens, Camplyobacter, S. aureus
What are the top microorganisms which results in deaths each year?
Salmonella, Toxoplasma gondii, L. monocytogenes, Norovirus, Camplyobacter
What is pulse net?
CDC National Molecular Subtyping Network for Foodborne Disease Surveillance includes all 50 states and 82 countries
How does pulse net survey foodborne diseases?
DNA fingerprinting on foodborne bacteria using PFGE
What is the network which surveys norovirus?
Calicinet
What is Staphylococcus aureus?
gram positive cocci, clustered, facultatively anaerobic
What is the growth rate for Staphylococcus aureus?
7-48oC
toxin production: 10 - 46oC
optimum: 37oC
What is the intoxication of Stapyhloccus aureus?
Staphylococcal gastroenteritis
What are the important discorvery dates for Staphylococcus aureus, and who?
- First studied in 1880 by Alexander Ogston, Scottish surgeon, looking into infected wounds
- 1894 by J. Denys, staphylococcal food poisoning
- 1914 by M.A.Barber, intentionally consumed S. aureus contminated milk
What are the characteristics for Staphylococcus aureus?
- coagulase positive
- toxin production
- yellow colonies on PCA
- ß- hemolysis on blood agar
What are the % of enterotoxigenic strains for Staphylococcus aureus:
a. foods
b. raw milk
c. humans
d. poultry
a. foods - 63%
b. raw milk - 10%
c. humans - 39%
d. poultry - 25-62%
What is the habitat/distribution of Staphylococcus aureus?
Humans- nasal cavity, skin, wounds
air, dust, clothing
animals - masitis infections in dairy cattle
What are the tolerances of Stapylococcus aureus?
pH: 4.0-9.8, optimum pH 6-7
Aw/salt: minumum Aw 0.86
growth in 10% salt (toxin will not grow in 12% salt)
glycine betaine is primary osmoprotectant
What are symptoms and duration of Staphylococcal gastroenteritis?
onset 30 min - 6 hr, aver 4.4hours
duration: 24-48 hours
Symptoms: nausea, comiting, severe abdominal cramps and possible diarrhea
treatment: bed rest, fluid replacement
Why is there no fever associated with Staphylococcal gastroenteritis?
Because the body is reacting to the toxin, does not produce antibodies
What is the major reason for death in an individual who has Staphylococcus gastenteritis?
dehydration
What is the food usually accosiated with Staphylococcal gastroenteritis?
gemerally made-by-hand and improperly refrigetated left overs, most reported outbreaks come from gatherings (banquets, picnics)
What is the infectious dose for Staphylococcus aureus and what is actually causing the infection?
0.1microgram, toxins from protiens which are resistant to proteolytic enzymes - typsin and chymotrypsin
What are the treatments to destroy Staphylococcues aureus?
SEA, D121oC = 10 min
D110oC = 18-60 min
F121oC = 8-11 min
SEB, F121oC= 16.5 min
heat resistance of vegetative cells - D65.5oC = 2.0-15.08 min