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16 Cards in this Set
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Staphylococcal Food Poisoning
Contamination of foods by individuals who carry enterotoxin-producing strains of Staphylococcus aureus Staphylococcal enterotoxins A-E are _____antigens; stimulate release of inflammatory mediators from ____ cells; increases intestinal peristalsis and fluid loss Many people carry S. aureus in the ________; contaminate food during preparation After contamination, food must remain for few hours at room temperature or warmer to allow bacteria to grow and produce toxin Toxin is heat stable; resists cooking Most frequent manifestation….. __________ _____ _ _________ |
Staphylococcal Food Poisoning
Contamination of foods by individuals who carry enterotoxin-producing strains of Staphylococcus aureus Staphylococcal enterotoxins A-E are superantigens; stimulate release of inflammatory mediators from mast cells; increases intestinal peristalsis and fluid loss Many people carry S. aureus in the nasopharynx; contaminate food during preparation After contamination, food must remain for few hours at room temperature or warmer to allow bacteria to grow and produce toxin Toxin is heat stable; resists cooking Most frequent manifestation….. nausea, vomiting, stomach cramps, and diarrhea |
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Staphylococcal Food Poisoning
Most common foods: -Those prepared by hand without need for cooking high ____ or _____ content -Ham, custards, macaroni or potato salad More common in ______ than winter Common scenarios for staphylococcal food poisoning- picnics, church suppers etc food sits out for prolonged periods before being eaten |
Staphylococcal Food Poisoning
Most common foods: -Those prepared by hand without need for cooking high salt or sugar content -Ham, custards, macaroni or potato salad More common in summer than winter Common scenarios for staphylococcal food poisoning- picnics, church suppers etc food sits out for prolonged periods before being eaten |
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Staph food poisoning
Clinical Manifestations Begin 1-6 hour after ingestion Nausea, vomiting, abdominal pain E_____toxin acts on receptors in gut that transmit impulses to CNS centers controlling v________ Diarrhea less frequent Watery, without blood Duration usually less than 24 hours Diagnosis Organisms may be isolated from _____ unless heated _______ can be identified in foods |
Staph food poisoning
Clinical Manifestations Begin 1-6 hour after ingestion Nausea, vomiting, abdominal pain Enterotoxin acts on receptors in gut that transmit impulses to CNS centers controlling vomiting Diarrhea less frequent Watery, without blood Duration usually less than 24 hours Diagnosis Organisms may be isolated from foods unless heated Toxins can be identified in foods |
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Bacillus cereus
Aerobic _____-forming rod Commonly found in soil, on vegetables, and in many raw and processed foods. Consumption of foods containing large numbers of B. cereus spores results in food poisoning, especially when foods are prepared and held for several hours without adequate refrigeration before serving. Spores withstand _______; if food cools before eating, spores can germinate and secrete toxins Past outbreaks have been associated with: Cooked meat and vegetables, boiled or fried rice, vanilla sauce, custards, soups, and raw vegetable sprouts |
Bacillus cereus
Aerobic spore-forming rod Commonly found in soil, on vegetables, and in many raw and processed foods. Consumption of foods containing large numbers of B. cereus spores results in food poisoning, especially when foods are prepared and held for several hours without adequate refrigeration before serving. Spores withstand heating; if food cools before eating, spores can germinate and secrete toxins Past outbreaks have been associated with: Cooked meat and vegetables, boiled or fried rice, vanilla sauce, custards, soups, and raw vegetable sprouts |
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Bacillus cereus
Two types of illnesses are possible due to different toxins: D_______ form -Due to heat-______ toxin- similar in action to cholera toxin -incubation period of 4-16 h -abdominal pain and diarrhea -symptoms that last for 12-24 hr E______ form -Similar in action to Staphylococcal enterotoxin -Emetic toxin is heat stable- can withstand heating -Incubation period ___ hr -Acute attack of nausea and vomiting |
Bacillus cereus
Two types of illnesses are possible due to different toxins: Diarrheal form -Due to heat-labile toxin- similar in action to cholera toxin -incubation period of 4-16 h -abdominal pain and diarrhea -symptoms that last for 12-24 hr Emetic form -Similar in action to -Staphylococcal enterotoxin -Emetic toxin is heat stable- can withstand heating -Incubation period 1-5 hr -Acute attack of nausea and vomiting |
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Health department recommendations:
meat not served immediately after cooking be divided into small quantities and rapidly chilled to less than or equal to __ F (___ C) precooked foods be reheated immediately before serving to an internal temperature of greater than or equal to ___ F |
Health department recommendations:
meat not served immediately after cooking be divided into small quantities and rapidly chilled to less than or equal to 40 F (4.4 C) precooked foods be reheated immediately before serving to an internal temperature of greater than or equal to 165 F |
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C. perfringens
Common inhabitant of intestinal tract of humans and other animals Common in water and soil 5 subtypes distinguished by types of toxins produced Causes: Soft tissue infection Food poisoning Necrotizing enteritis Septisemia Type A C. perfringens is most common type associated with human disease. Type _ causes soft tissue infections, food poisoning and septicemia Type _ causes necrotizing enteritis |
C. perfringens
Common inhabitant of intestinal tract of humans and other animals Common in water and soil 5 subtypes distinguished by types of toxins produced Causes: Soft tissue infection Food poisoning Necrotizing enteritis Septisemia Type A C. perfringens is most common type associated with human disease. Type A causes soft tissue infections, food poisoning and septicemia Type C causes necrotizing enteritis |
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Pathogenesis of C. perfringens
_____-forming, a_______, gram positive rods Clinical manifestations are due to toxin production Type A strains produce _____ toxin and ______toxin Type C strains produce alpha and ____ toxin Alpha toxin- phospholipase C (_________ase), necrotizing activity, hemolysin, increases vascular permeablilty Enterotoxin- heat-_____ toxin; exposure to trypsin increases activity; toxin inserts into membrane of intestinal cell causing alteration in membrane permeability, loss of ions and water |
Pathogenesis of C. perfringens
Spore-forming, anaerobic, gram positive rods Clinical manifestations are due to toxin production Type A strains produce alpha toxin and enterotoxin Type C strains produce alpha and beta toxin Alpha toxin- phospholipase C (lecithinase), necrotizing activity, hemolysin, increases vascular permeablilty Enterotoxin- heat-labile toxin; exposure to trypsin increases activity; toxin inserts into membrane of intestinal cell causing alteration in membrane permeability, loss of ions and water |
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Question- what is the difference between erysipalis and cellulitis- former is infection of epidermis
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Administer what to flaccid botulism-suspected pt?
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antibotulinum toxin
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Conditions that promote germination and growth of C. botulinum spores in food include
absence of ______ ___ acidity (pH >4.6) temperatures >__ F [_ C]) high _______ content |
Conditions that promote germination and growth of C. botulinum spores in food include
absence of oxygen (anaerobic conditions) low acidity (pH >4.6) temperatures >39 F [4 C]) high moisture content |
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Most foodborne botulism cases in US result from ________ ____-______ _______
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Most foodborne botulism cases in US result from improperly home-canned foods
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Cases of infant botulism have been associated with contaminated _____
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honey
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Clostridium botulinum
Botulism is a paralytic illness caused by the neurotoxin that blocks release of ____________ in neuromuscular junction Paralysis first affects the _____ nerves, then the skeletal muscles Untreated intoxications can lead to flaccid paralysis, respiratory failure, and death |
Clostridium botulinum
Botulism is a paralytic illness caused by the neurotoxin that blocks release of acetylcholine in neuromuscular junction Paralysis first affects the cranial nerves, then the skeletal muscles Untreated intoxications can lead to flaccid paralysis, respiratory failure, and death |
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Oral infections:
Dental caries Gingivitis Gastritis and Peptic ulcer disease |
Oral infections:
Dental caries Viridans group streptococci ( S. mutans, S. mitis) Gingivitis Anaerobic bacteria Bacteroides, Fusobacterium, others Gastritis and Peptic ulcer disease Helicobacter pylori |
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Secretory diarrhea
Vibrio cholera ETEC EPEC Intoxications Toxins in food Staphylococcus aureus Bacillus ______ C________ perfringens _________ botulinum |
Secretory diarrhea
Vibrio cholera ETEC EPEC Intoxications Toxins in food Staphylococcus aureus Bacillus cereus Clostridium perfringens Clostridium botulinum |
