BIOL230 Test 3 BIDT

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jswareham
ID:
86031
Filename:
BIOL230 Test 3 BIDT
Updated:
2011-05-15 22:27:53
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Food Poisoning Infections Botulism Clostridium perfringens Streptococcus pyogenes Staphylococcus aureus Salmonella Shigella Campylobacter Listeria Helicobacter pylori Enteropathogenic coli Cholera
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CCBC BIOL230 Dr. Jeffrey Test 3 subject: Bacterial Infections of Digestive Tract
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  1. What is the difference between Food Poisoning and Food Infection?
    • Food Poisonings - eat or drink a bacterial exotoxin
    • Food Infections - eat or drink a bacteria
  2. What are the 4 types (or organisms) of Food Poisonings?
    • Staphylococcus aureus
    • Group A Beta Strep.
    • Clostridium perfringens
    • Botulism
  3. Food Poisoning
    Staphylococcus aureus
    1. Caused by
    2. Organism Description
    3. Transmission
    4. Incubation period
    5. Sypmtoms/Duration
    6. Complications
    7. Treatment
    8. Prevention
    • 1. Staphylococcus aureus
    • 2. G+ coccus in bunches, Found in nasal secretions or discharge from skin abscess (boils)
    • 3. Transmitted from nasal secretions or discharge from skin abscess to food after it has been cooked
    • 4. 2-4 hours
    • 5. NVD (severe, projectile),fever, headache, stiff neck, Lasts 4-12 hours
    • 6. n/a
    • 7. replace fluids and electrolytes
    • 8. no vaccine
  4. Food Poisoning
    Group A Beta Strep.
    1. Caused by
    2. Organism Description
    3. Transmission
    4. Incubation period
    5. Sypmtoms/Duration
    6. Complications
    7. Treatment
    8. Prevention
    • 1. Streptococcus pyogenes
    • 2. G+ coccus in chains
    • 3. respiratory secretions coughed onto food after cooking
    • 4. 2-6 hours
    • 5. NVD (not as severe as Staph.), Lasts 24-36 hours
    • 6. n/a
    • 7. replace fluids and electrolytes
    • 8. no vaccine
  5. Food Poisoning
    Clostridium perfringens
    1. Caused by
    2. Organism Description
    3. Transmission
    4. Incubation period
    5. Sypmtoms/Duration
    6. Complications
    7. Treatment
    8. Prevention
    • 1. Clostridium perfringens
    • 2. G+ anaerobic spore former
    • 3. Meats (hotdogs, sausages, deli meats), Dairy products
    • 4. 4-12 hours
    • 5. NVD and gas, Lasts 24-36 hours
    • 6. n/a
    • 7. replace fluids and electrolytes
    • 8. no vaccine
  6. Food Poisoning
    Botulism
    1. Caused by
    2. Organism Description
    3. Transmission
    4. Incubation period
    5. Sypmtoms/Duration
    6. Complications
    7. Treatment
    8. Prevention
    • 1. Clostridium botulinum
    • 2. G- anaerobic spore former
    • 3. -Spores found in animal intestines, feces, soil, gets onto food, food is canned in
    • anaerobic conditions
    • -Spores germinate and bacteria produce botulism exotoxin
    • 4. n/a
    • 5. Toxin blocks acetylcholine, resulting in paralysis (flaccid muscles), After 48-96 hours respiratory failure
    • 6. see #5
    • 7. anti-botulism ABY before symptoms start
    • 8. no vaccine
  7. Food Infection
    Salmonella
    1. Caused by
    2. Organism Description
    3. Transmission
    4. Incubation period
    5. Sypmtoms/Duration
    6. Complications
    7. Treatment
    8. Prevention
    • 1. Salmonella
    • 2. G- rod, produces high levels of endotoxin (Cell wall is 50x thicker than most)
    • 3. poultry, eggs, meats, dairy products
    • 4. 24-72 hours
    • 5. -Endotoxin stimulates inflammation of small intestine called gastroenteritis (a.k.a
    • salmonellosis)
    • -Diarrhea, fluid loss, dehydration
    • -Lasts for 1 week
    • 6. -Effects of fluid loss, Shock, Blood vessel damage, Kidney damage, Heart damage
    • -Typhoid fever; Damage to blood vessel, High
    • fever, delirium, Infects liver and gall bladder
    • 7. -Replace fluids and electrolytes
    • -ABX - tetracycline, doxycycline
    • 8. no vaccine
  8. Food Infection
    Shigella
    1. Caused by
    2. Organism Description
    3. Transmission
    4. Incubation period
    5. Sypmtoms/Duration
    6. Complications
    7. Treatment
    8. Prevention
    • 1. Shigella
    • 2. G- rod, produces endotoxins
    • 3. Transmitted in water and shellfish contaminated with human and/or animal feces
    • 4. 24-72 hours
    • 5. -Shigella produces endotoxin that damages large intestines causing colitis
    • -Shigella produces exotoxin called Shigatoxin (Shigatoxin causes necrosis of cells lining the intestines)
    • -Infections caused by Shigella can be Shigalosis, or in sever cases Dysentery.
    • -Diarrhea (may be bloody)
    • -Lasts 1-2 weeks
    • 6. Dehydration, Shock, Scar tissue in intestines can cause blockages and chronic intestinal disease
    • 7. -Replace fluids and electrolytes
    • -ABX - tetracycline, doxycycline, erythromycin
    • 8. no vaccine
  9. Food Infection
    Campylobacter
    1. Caused by
    2. Organism Description
    3. Transmission
    4. Sypmtoms/Duration
    • 1. Campylobacter
    • 2. G- rod, found in poultry and eggs
    • 3. poultry and eggs
    • 4. diarrhea, lasts 1 week
  10. Food Infection
    Listeria
    1. Caused by
    2. Organism Description
    3. Transmission
    4. Sypmtoms/Duration
    5. Complications
    • 1. Listeria
    • 2. G- rod, found in meats and cheeses
    • 3. meats and cheeses
    • 4. diarrhea, lasts 1 week
    • 5. can pass into bloodstream and cross placenta resulting in miscarriage
  11. Food Infection
    Helicobacter pylori
    1. Caused by
    2. Organism Description
    3. Sypmtoms/Duration
    • 1. Helicobacter pylori
    • 2. G- rod, can be found normally in stomach of some people
    • 3. Can survive stomach acid, causing stomach to produce high levels of acid to remove bacteria
    • -Acid reflux, ulcers, Increased
    • risk of stomach cancer
  12. Food Infection
    Enteropathogenic
    E. coli
    1. Caused by
    2. Organism Description
    3. Sypmtoms/Duration
    • 1. Escherichia coli
    • 2. -Main strain is 0157:H7 produces endotoxin and Shigatoxin
    • -Found in water, meats, vegetables, fruit, dairy
    • 3. diarrheal illness similar to Shigella, Most common in children
  13. Food Infection
    Cholera
    1. Caused by
    2. Organism Description
    3. Transmission
    4. Incubation period
    5. Sypmtoms/Duration
    6. Complications
    7. Treatment
    8. Prevention
    • 1. Vibrio cholerae (aka Vibrio comma)
    • 2. -G- comma shaped bacteria
    • -Last epidemic in U.S. in 1892
    • 3. water or shellfish contaminated with human or animal feces
    • 4. n/a
    • 5. -Cholera produces endotoxin and an exotoxin called Choleragenic Toxin
    • - Stimulates production of cAMP by cells lining the intestine
    • -cAMP causes profuse diarrhea (12-20 liters per day)
    • -Severe fluid loss, rapid dehydration, shock, kidney failure, paralysis, heart failure
    • 6. Death
    • 7. replace fluids and electrolytes orally
    • 8. vaccine

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