Term
| What causes Botulism? Is this an intoxication or an infection? |
|
Definition
-Clostridium botulinum
-intoxication |
|
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Term
| What is the time of onset of Botulism? |
|
Definition
|
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Term
| What are the symptoms of Botulism? |
|
Definition
-double vision, vertigo, inability to swallow, speech difficulty and progressive resp paralysis, nausea
-progressive descending paralysis |
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Term
| How does the neuroparalytic exotoxin of Botulism work? |
|
Definition
| -irreversible binding inhibits AChE |
|
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Term
| Does Botulism have a high or low fatality rate? How is it treated? |
|
Definition
-high at 65%
-antitoxin and respiratory support |
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Term
| What are the common food source of Botulism? |
|
Definition
-mostly low-acid canned foods: fruits & vegetables, some canned meats
-most cases come from improperly canned home foods
-herbal oils are another source |
|
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Term
| How do we distroy botulinum toxin? |
|
Definition
|
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Term
| At what age are children affected by infant botulism? |
|
Definition
| -most under 6m but any under 1y |
|
|
Term
| What are common sources of infeant botulism? |
|
Definition
| -honey, corn syrup, other foods, dust |
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Term
| Does Staphylococcus aureus cause an infection or an intoxication? How does it respond to heat? |
|
Definition
-intoxication due to an enterotoxin
-heat resistant |
|
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Term
| What are some examples of foods that can transmit S. aureus? |
|
Definition
-meats, hham, poultry, tuna
-potato & macaroni salads
-egg products
-dairy products & cream-filled pastries
-shed from udders of infected cows |
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Term
| About ___% of people are carriers of Staph aureus. |
|
Definition
|
|
Term
| What are some human sources of Staph aureus? |
|
Definition
| -skin, infected cuts, pimples, noses, throats |
|
|
Term
| What is the time frame of an acute onset of Staphyloccoccal food poisoning? Symptoms? How long does it last? |
|
Definition
-acute onset: 30 min ot 8 h usually 2-4 h
-nausea, vomiting, diarrhea, abdominal pain, cramps
-lasts 1-2 days |
|
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Term
| How do we prevent Staphylococcal food poisoning? |
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Definition
| -proper food refrigeration, education of food handlers to avoid contamination |
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Term
| What is the primary reservoir of Yersinia entercolitica? |
|
Definition
|
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Term
| What does "psychrotrophic" mean? Example? |
|
Definition
-grows at refrigeration temps but killed by freezing, heating, or pasteurixzation
-ex: Yersinia enterocolitica |
|
|
Term
| What are the oxygen requirements of Yersinia enterocolitica? |
|
Definition
| -grows under microaerophilic conditions |
|
|
Term
| What is Yersinia entercolitica's incubation period? How long do the symptoms last? |
|
Definition
|
|
Term
| What are the symptoms of Yersinia entercolitica? |
|
Definition
| -bloody diarrhea, vomiting, abdominal pain, diarrhea, fever |
|
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Term
| What is the general cause of Clostridium perfringens toxico-infection? |
|
Definition
-failure to keep foods hot, especially meat products
-enterotoxin is produced during sporulation |
|
|
Term
| What is the incubation period of Clostridium perfringens? |
|
Definition
|
|
Term
| What are the symptoms of Clostriudium perfringens? |
|
Definition
|
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Term
| Humans are the principle reservoir of what cause of bacterial enteritis? |
|
Definition
| -Shigella spp and Vibrio cholera |
|
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Term
| What pathogens causing bacterial enteritis are associated with shell fish and seafood? |
|
Definition
| -Vibrio parahyemolyticus and V. vulnificus |
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Term
| What is the primary host of Norovirus? |
|
Definition
|
|
Term
| What are the symptoms of Norovirus? |
|
Definition
| -nausea, vomiting, diarrhea for about 36 hours |
|
|
Term
| What are the sources of noroviruses? |
|
Definition
| -human feces, raw shellfish from sewage-polluted waters, food prepared by infected persons |
|
|
Term
| What is the incubation period of Hepatitis A virus? |
|
Definition
|
|
Term
| What are the symtpoms of Hepatitis A? |
|
Definition
| -jaundice, fever, malaise, nausea, vomiting for about 1-2 weeks |
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