Zoonotic2- E. coli, Campy, Listeria
Card Set Information
Zoonotic2- E. coli, Campy, Listeria
E. coli infections are a primary cause of _________ among ________, especially in developing countries.
Most E. coli infections are __________.
Shiga-toxin producing E. coli (STEC) is the same as... (2)
enterohemorrhagic E. coli, vero toxin-producing E. coli
Shiga toxin-producing E. coli (STEC) is NOT the same as... (2)
enterpathogenic E. coli, enterotoxigenic E. coli
What is the most important serotype/serovar are STEC? How is it identified?
O157:H7; identified by O (LPS) and H (flagella) antigens
Describe clinical discease caused by STEC in humans. (4)
bloody diarrhea, severe stomach cramps, vomiting, +/- fever
What is a sequela to infection with STEC, and what is it characterized by?
hemolytic uermic syndrome; kidney failure, anemia, low platelets
What is the leading cause of acute renal failure in children?
hemolyic uremic syndrome caused by STEC
Describe the 4 steps of infection with STEC.
2. colonization of lower GI
3. attachment to intestinal epithelial cells
4. host absorption of shiga toxin
Symptoms associated with STEC are caused by the __________.
Diagnosis of STEC is by culture on __________; E. coli is __________.
sorbitol-MacConkey agar; sorbitol-negative
Describe treatment of STEC in humans.
Supportive therapy only; antibiotics are contraindicated b/c they cause increased release of toxin
What is the only major reservoir of STEC?
cattle- asymptomatic shedding ONLY
What was the first organism to be considered adulterant?
O157:H7 STEC (zero-tolerance policy)
How is STEC spread? (5)
contact with individuals with diarrhea,consumption of undercooked ground beef, contamination of produce, swimming in/drinking contaminated water, contact with shedding animals
Pre-harvest control of STEC on cattle farms. (3)
probitocs, vaccination, diet modification
What are the goals of HACCP? (3)
eliminate fecal contamination of carcasses, kill surface contamination, reduce microbial growth
_________ is not a reliable indicator of food saftey; you MUST...
Color; use a food thermometer
Zoonotic pathogens on every farm. (4)
salmonella, STEC, crypto, campy
Describe the microbiological characteristics of Campylobacter spp. (3)
microaerophilic, motile, gram negative
Which species of campy are poultry a main reservoir for?
What species of Campy accounts for the vast majority of human cases?
What species of campy are swine a primary reservoir for?
What is the incubation period for campy in humans?
Symptoms of campy infection in humans (4). Treatment (1).
fever, diarrhea, abdominal pain, nausea; usually self-limiting
What are rare complications in human with campy? (3)
septicemia, ractive arthritis, Guillain-Barre syndrome (paralysis)
What kind of disease does campy cause in animals.
usually subclinical, rarely enteritis in young animals
What are methods of zoonotic transmission of campy? (3)
food borne** in poultry and unpasteurized milk, environmental, direct transmission from infected animals/humans
Medication approved for use for the control of mortality associated with E. coli in chickens and mortality associated with E. coli and P. multocida in turkeys.
Baytril- fluoroquinolone - enrofloxacin
Increased resistance of campy in humans to fluoroquinolones coincided with...
approval of Baytril for veterinary use
Campy outbreaks are more common in states that allow ___________.
sale of unpasteurized milk
Prevention and control of campy. (3)
cook meat thoroughly, avoid kitchen cross-contamination, avoid raw dairy products
What are the microbiological characteristics of Listeria spp.? (4)
gram positive, bacillus, beta hemolytic, survives/proliferates at 4°C
What are symptoms if Listeria infection in humans? (5)
fever, diarrhea, vomiting, abortion, meningitis
What is the incubation period of Listeria in humans?
What kind of disease does Listeria cause in animals? (3)
encephalitis, abortions, septicemia (most animals are susceptible, but only a fraction become ill)
How is Listeria transmitted? What time of year is it common in animals?
foodborne; winter and early spring (poor silage)
With Listeria, most food contamination orignates from...
the processing environment, not directly from animals.
How can you avoid infection with Listeria? (5)
avoid unpasteurized milk, thoroughly heat deli products (RTEs), observe best by dates, avoid cross contamination in kitchen, feed safety on the farm (silage)
With Listeria infection, there is __________ in high risk populations.