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16 Cards in this Set
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Bacteria grow in contaminated food. As the bacteria grow, toxins from the bacteria are released in to the food, thus the food is poisoned. High risk foods are those prepared by hand (sliced meats, puddings, sandwiches. Etc). Highly resistant to salt and grows well in slaty foods like ham. |
Staphlococcus aureus. Staphlococcal food poisoning |
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Symptoms usually develop within 1-6 hours of ingestion. Nausea, vomiting, stomach cramps, diarrhea. Disease is short term and not severe except in highly susceptible like young and elderly. Not contagious and unaffected by antibiotics. |
Staphlococcus aureus, staphlococcal food poisoning |
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Toxin blocks absorption of water by large intestine, thus causing cramping and diarrhea. |
Staphlococcus aureus, staphlococcal food poisoning. |
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Generally only contracted by persons on long term antibiotics, other illness, or the elderly. |
Clostridium difficile |
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Fecal-oral transmission. Symptoms include watery diarrhea, fever, nausea, abdominal pain. Can lead to colitis (inflammation of colon). Treated with antibiotics. |
Clostridium difficile |
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Four different types of this bacteria. Cause dysentery (cramps, abdominal pain, and bloody diarrhea) and fever. Fecal-oral transmission. Incubation period 3-4 days, symptoms last 2-5 days. 21,500 cases per year. |
Shigellosis, shigella |
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Attach to lining of intestine, trick host cell in to endocytosing the bacteri. Once inside the host cell, they lyse the phagosome, multiply rapidly, then kill the host cell. Produce toxins that increase the secretion of water and cause cell death. Children and elderly are greatest risk. |
Shigellosis, shigella |
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2.1 - 2.4 million cases per year, less than 1k fatalities. Incubation period 3 days. Transmission is foodborne and waterborne. Person to person transmission is rare and most cases are related to outbreaks as large as 3000 people. |
Camphylobacter jejuni, camphylobacteriosis |
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Up to 89% of all chicken tested has this bacteria |
Camphylobacter jejuni |
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Symptoms include diarrhea, fever, cramps, vomiting, and 50% have dysentery. Bacteria grows in and between epithelial cells of the intestines, causing inflammation. |
Camphylobacter jejuni |
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0.1% get guillain-barre syndrome, a rare disorder where a person's immune system attacks the peripheral nervous system. |
Camphylobacter jejuni |
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Incubation period 6-72 hours, most cases resolve in 5-7 days. Transmission is usually eating foods contaminated with animal feces, especially poultry. Thorough cooking kills the bacteria. 40k cases per year with 600 deaths (cdc estimates 2 mil cases per year unreported). Severe cases need treatment. |
Salmonella enterica, salmonellosis |
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Symptoms - diarrhea, vomiting, abdominal pain, fever. Bacteria attach to epithelial cells in intestines, trick intestinal cells to bring them in by endocytosis. Bacteria grow in host cell and are released. Inflammation from infection causes increase in fluids and diarrhea. |
Salmonella enterica |
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Lives only in humans. Fecal-oral. Small number of people become carriers, retaining the bacteria in their gall bladder. These people shed large numbers of bacteria in their feces for years (10 bil/gram) |
Salmonella typhi, typhoid fever |
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400 cases per year in US, 75% aquired from traveling abroad. 21.5 mil worldwide, mainly in developing world. Increasing fever over several days, severe headache, and rose colored spots on skin. |
Salmonella typhi, typhoid fever |
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Bacteria grow both in intestines and in the blood stream. If treated, recovery is quick and death is rare. If untreated, 20% death rate. Untreated cases can cause intestinal rupture, internal bleeding, shock, and death. |
Salmonella typhi, typhoid fever |
