Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
30 Cards in this Set
- Front
- Back
|
Intoxication Infection Toxicoinfection |
-Toxin produced by m/os should be ingested -High numbers of viable cells should be ingested in food material -Ingest the high numbers cells produce spores (toxin) within the body |
|
|
Staphylococcous aureus |
Heat treatment can kill the bacteria, toxin will remain and we digest them. G(+) non-spore Sources: Skin,nass-phaynx of humans, boils, wounds, pimples,sinus infection, infected wound Disturbances:nausea,vomiting,abdominal pain,diarrhea, headache Pathogenic Agent:Heat stable enterotoxin (release out of the cell) 10^6 Foods:Meat, creamfilled,egg,salad,milk products Enterotoxin :A,B,C,D,E differ in toxicity |
|
|
Clostridium (SPORE) Botulinum |
Neurotoxin G(+) spore forming anaerobe,gas forming 7 types Disturbance:Double vision,dizziness, blurred vision, cramps, vomiting, difficulty in swallowing, speaking,respiratory problems Pathogenic Agent: Heat labile neurotoxin (exotoxin) Toxin is produced during growth Foods: Low acid canned foods ass. with soil ( meat, beans,corn, asparagus) Home canned foods Casual Practices: -Improper thermal processing, -improper acidifications, -incomplete cooking Infant Botulism: They can get the bacteria that cause illness(infection) Their microflora cannot developed up to 1 year Wound Botulism: Infection Toxin formation in body |
|
|
Clostridium (SPORE) perfringens |
G(+) sporulating aerotolerant Disturbances:diarrhea, abdominal pain, no fever or vomiting Pathogenic Agent: -İngestion of 10^5 -10^6 viable cell. -Toxin produced during sporulation -Toxicoinfection: Infection first, toxin produced within the body -Enterotoxin is released in the gut during sporulation -Enterotoxin is heat sensitive inactivated at 60 for 10 minutes Foods:Meat and poultry Casual Practices: Poor sanitation poor personal hygiene food inadequately cooked |
|
|
Bacillus cereus |
G(+) spore forming aerobic Disturbances:nausea,diaarhea,abdominal pain,vomiting Pathogenic Agent: -VERY LARGE AMOUNT OF 10^8 -Heat stable enterotoxin -toxicoinfection(Viable cells lysed in gut release enterotoxin) Foods:potatoes,rice (fried or boil), meat,soup Casual Practices: -Improper heatin, -poor sanitation, -improper refrigeration |
|
|
Vibrio parahemolyticus |
G(-) non spore marine bacterium,halophile requires, lovee nacl common in Japan raw sea food!!! Disturbances: violent upper abdominal pain, diarrhea,vomiting,nausea,fever Pathogenic Agent:Large amount of cells Foods:Oysters,shrimps,raw fish Casual Practices: Eating raw food |
|
|
Vibrio cholera |
G(-) Waterborne disease serious world wide Pathogenic Agent: -High number of cells -After infection vibrios bind to the intestine wall multiply there enterotoxin cause very severe diarrhea Development of Path. Agent: Water supplies contaminated by human feces Also can be food borned Prevention: Senitary treatment of water supplies |
|
|
Listeria Monocytogenes |
BIG TROUBLE FOR FOOD INDUSTRY G(+) non spore psychrotrophic . mean grow at 0-4 Mortality: %30 Highly fatal to fetus, newborns,infants,the elderly, the pregnant, immuno compromised people like cancer aıds.. Disturbances: menengitis, septicemia, abortion Foods: contaminated manure(gübre), fruits, milk products Casual Practices : -Poor sanitation personal hygiene, - infected animals milk, improper PASTEURİZATİON |
|
|
Brucella |
G(-) strict aerobe Zoonish: cattle,goat cheese made of goat milk 2 main trasmittences: 1)ingestion from raw milk 2)direct contact: infected animal of handling of contaminated meat Disturbance; Fever,chills,malaria, weakness,weight loss Prevention: -age cheese 90-120 days to kill brucella(high salt conc.) (antagonistic effect might occur two things have the opposite effect) -pasteruzation -eliminate diseased animals Three types :of the bacteria that cause brucellosis – Brucella abortus, -Brucella melitensis -Brucella suis |
|
|
Salmonella |
G(-) anaerobe Motile Two species:Enterica and bongori Foods: Red meat • Poultry • Milk and milk products • Vegetable • Nuts Severe disease may cause septicemia Elderly,infant,immunocompromised adulT Causal Practices:Enough cook,suitable refrigeration, personal sanitation, Disturbance :Diarrhea,fever,abdominal cramp |
|
|
Escherichia Coli |
G(-) non-spore EPEC,ETEC,EIEC,EHEC,DAEC,EAggEC EIEC, EIEC :dysentery similar that cause by shigella spp. 10^6 EPEC; infantile diarrhea 10^6-10^8 ETEC; -travellers diarrhea 10^8-10^9 -heat stable toxicoenfection (toxin is produced within the body) EHEC; Severe bloody diarrhea 10-100 cells can produce diease HUS in humans cattle' kidney damage Hamburgers
|
|
|
shigella |
Non spore g(-) mesophile salt tolerant Pathogenic Agent: 1) infection 10cfu is enough-shigatoxin 2) shigatoxin: some strains produce toxin Water born disease Bacillary dysentery Prevention:purification of water supply 4 species flexneri,dysenteria,boydii,sonne |
|
|
Yersinia enterocolitica |
G(-) psychrotrophs (düşük sıcaklığa dayanıklı) PİG milk or touch Casual practices: -post pasteuzation contamination -grow at low degree -improper cooking |
|
|
Campylobacter jejuni |
G(-) veterinary diseaase Disturbances:diarrhea,muscle pain,dizziness,headache,fewer Sources:found in intestinal tract of cattle,sheep,chicken,ducks detected in MILK Foods:raw milk,poultry products,eggs,water 10^4-10^8 |
|
|
streptococcus pyogenes |
G(+) streptococcal sour pharangitis if a red skin accompanies SCARLET FEVER tonsillitis bademcik iltihabı airborne is more common than the food borne Disturbance; sore throat,pain in swallowing,high fever,nausea,vomiting Foods:milk,ice cream,eggs,potato they are detected on blood agar |
|
|
Richettsias |
they need a host to grow degenerative bacteria like viruses (obligate parasites) constracted by bites from bloodsucking artropods -caws infected with the richettsias of fever -Coxiella burnetti are public health concern because of milk. Qfever resistant to the temperature |
|
|
hepatitis virus A and E |
infection Foods:shelly fish,oysters,raw milk,potato salad,cold meat Symptomps:Jaundice,loss of appetite, gastrointestinal disturbances hepatitis A= ingestion of bok water or bok food=RNA structure |
|
|
Mycobacterium bovis |
G(+) produce tuberculosis in human and cattle M.tuberculoses human verem Boktan ya da memeden süte PASTEURIZATİON 61.7 enough to kill m.tuberculosis 62.8 to kill coxiella burnetti UNDEVELOPEDs COUNTRY |
|
|
Hepatitis B-C-D |
Transfusion of contaminated blood, syringes, needles, sexual contacts, mothers to offspring B-DNA all the other ones RNA |
|
|
Poliomyelitis |
milk was implicated lemonade&cream filled pastry AGENT: -improperly pasteurized milk -milk contaminated following processing Symptomps:Fever, vomiting, headache, pain in muscle, Paralysis İnitially infects intestine then invade the central nerveous system ÇOCUK FELCİ poliovirus |
|
|
RNA containing virus |
reverse enzyme synthesize a DNA strand by using viral RNA as a templete Poliovirus also occur in nose&throat discharges Vaccines are avaliable |
|
|
NORWALK like virus infection |
ssRNA passed in the stool of infected people Foods:raw shellfish oysters,contaminated water, ice, eggs, raw vegetables Prevention: WASH HANDS,cook shellfish Rehydration therapy CDC estimates FİFTY PERCENT OF all food borne breaks can be caused from NORWALK like viruses --Highy contagious, 10 viral particles sufficient to infect --After recovery, 2 weeks they have it sewage contamination of water should be under control |
|
|
Rotavirus dsRNA virus |
-most common in infants,young children Symptomps :fever,vomiting, diarrhea, abdominal pain, dehydration, loss of appetite How do they spread it? -spread from sick people with diarrhea -adults who take care of children -spread by fecal-oral route -shed in feces -spread by contaminated food, hands,objects |
|
|
Protozoan Infections |
form cysts shedding of cysts into feces may contaminate raw fruit, vegetables |
|
|
1)Giardia lamlia |
-vegetative cysts are avaliable same symptoms Source: Food handler Foods:Raspberries, lettuce, raw fruits |
|
|
2)cryptosporidium parvum |
raw fruits vegetables unpasteurized apple juice lettuce,tomats, cucumber, carrot may carry cysts |
|
|
3)Entamoeba Hystolytica |
cyst form, vegetative forms are avaliable abdominal cramps, blood diarrhea fecally contaminated foods are the main vehicle |
|
|
toxoplasma gondii |
60 million men women carry it very few have symptoms because of proper working immune systme pregnancy can be difficult |
|
|
pasteurization |
62.8 for 30 min 72 for 15 sec: High T short time: beneficial ones can survive 140 for 4 sec: UHT: till have shelf life, heat stable enzymes can cause spoilage |
|
|
Mycotoxins---Microbial intoxication |
Aflatoxin: Aspergillus flavus veee aspergillus parasiticus bunlar mold :D
Artık sıkılbıs! Foods: cereals, grains, bread, peanut butter, popcorn Patulin Toxin: Penicillum expansum; apples and apple product Ocratoxin: Aspergillus species effects on Alzaihmer, coffee, grain, grapes GOOD ONES Aspergillus oryzae: soy productin, sake production Penicillium chrysogenium: metabolize of penicillin cheese production |
