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RS ch 1 Food and Wat
Food and Waterborne diseases- agent specifics
| Question | Answer |
|---|---|
| Botulism Agent | Clostridium botulinum and C. parabotulinum that produce toxin |
| Staphylococcus Agent | Staphylococci that produce enterotoxin, Staph aureus (Toxin stable at boiling temp.) |
| Clostriduim perfringins agent | Clostridium perfringens (C. welchi), a sporeformer (some spores are heat resistant) |
| Bacillus cereus- diarrhea agentl | Bacillus cereus, toxin heat labile |
| Bacillus cereus- vomiting type Agent | Bacillus cereus, toxin heat stable |
| Salmonellosis Agent | Salmonella typhimarium, S. newport, S. enteritidis, S. Montevideo |
| Typhoid fever Agent | typhoid bacillus, Salmonella typhosa |
| Shigellosis Agent | Shigella (flexneri, sonnei, boydii, dysentariae |
| Cholera Agent | Vibrio cholera, Vibrio comma |
| Campylobacter Agent | Campylobacter jejuni |
| Vibrio parahaemolyticus Agent | Vibrio parahaemolyticus |
| Diarrhea enteropathogenic (Traveler's diarrhea) Agent | Enteropathogenic Escherichia coli invasive and enterotoxigenic strains |
| Yersiniosis Agent | Yersinia entercolitica, Yersina pseudotuberculosis |
| Listeriosis Agent | Listeria monocytogenes |
| Vibrio vulnificus Agent | Vibrio vulnificus |
| Botulism Resevoir and Vehicle | soil, veggies, mud, food; improperly processed canned and bottled foods |
| Staphylococcus Resevoir and Vehicle | skin, mucus, pus; contaminated pastries, cooked or processed meats, poultry, salads |
| Clostridium perfringins Resevoir and Vehicle | soil, vermin, gastri tract; inadequate heating and temp abused foods |
| Bacillus cereus- Diarrheal Resevoir and Vehicle | spores; inadequately refrigerated cooling and reheating |
| Bacillus cereus vomiting Resevoir and Vehicle | spores; boiled and fried rice |
| Salmonellosis Resevoir and Vehicle | poultry, eggs, turtles; sliced meats, salads, raw foods, equip, milk, eggs |
| Typhoid fever Resevoir and Vehicle | feces and urine of carrier; contaminated water, milk, shellfish |
| Shigellosis Resevoir and Vehicle | feces of carriesr; comtaminated water, foods, person to person |
| Cholera Resevoir and Vehicle | feces, vomit, carriers; raw foods, flies, shellfish |
| Campy Resevoir and Vehicle | chickens, swine, raw milk; undercooked meat, raw milk |
| Vibrio parahaemolyticus Resevoir and Vehicle | marine fish, shellfish, salt water, brackish and fresh water; raw seafoods, cross contamination |
| Diarrhea (Traveler's diarrhea) Resevoir and Vehicle | infected persons; food water, fomites contaminated with feces |
| Yersiniosis Resevoir and Vehicle | wild and domestic animals, birds; raw milk, seafoods, infected food workers |
| Listeriosis Resevoir and Vehicle | goats, cattle, fowl; raw milk, contaminated foods |
| Vibrio vulnificus Resevoir and Vehicle | oysters, sea water; raw oysters |
| Botulism symptoms and incubation | GI pain, diarrhea, contipation, difficulty swallowing, difficulty breathing; 2 hr to 8 days- usually 12-36 |
| Staphylococcus symptoms and incubation | N, V, D, C, explosive; 1-6hr or longer avg 2-4 hour |
| Clostriduim perfringins symptoms and incubation | sudden abd. Pain, then D and N; 8-22 usually 10-12 |
| Bacillus cereus- diarrhea symptoms and incubation | D, C, V sometimes; 6-16 hr |
| Bacillus cereus- vomiting type symptoms and incubation | V, D, N sometimes; 1-6 hr |
| Salmonellosis symptoms and incubation | Abd Pain, D (several days), Chill, F, V, N; 6-48 usually 12-24 |
| Typhoid fever symptoms and incubation | infection, fever, rose spots on trunk, D; avg 14 days usually 7-21 |
| Shigellosis symptoms and incubation | Acute D, F, blood and mucus in stools; 1-7 days; usually less than 4 days |
| Cholera symptoms and incubation | D, rice water stools, V, Thirst, pain, coma; hours-5 days usually 3 days |
| Campylobacter symptoms and incubation | Watery D, pain, F, Ch, N, V, blood in stool; 1-10 days 2 to 5 days average |
| Vibrio parahaemolyticus symptoms and incubation | N, HA, Ch, F, V, Cramps, Wat Diarrhea; 2-48 hours, usually 12-24 hours |
| Diarrhea enteropathogenic (Traveler's diarrhea) symptoms and incubation | F, Bloody D, Watery D, cramps, dehydration; 12 to 72 hours |
| Yersiniosis symptoms and incubation | D, Cramps, F, HA, skin rash, psuedo-appendicitis; 3-7 days usually 2-3 days |
| Listeriosis symptoms and incubation | F, HA, N, V, Meningeal symptoms; few days to 3 weeks |
| Vibrio vulnificus symptoms and incubation | F, Chills, V, N, D; 16 hours |
| Botulism Prevention | boil home canned nonacid food five min; thoroughly cook foods |
| Staphylococcus Prevention | proper cooling, personal hygiene and sanitation |
| Clostriduim perfringins Prevention | cook foods, cool quickly, reheat thoroughly- no temp abuse |
| Bacillus cereus- diarrhea a Prevention | cool rapidly, reheat rapidly |
| Bacillus cereus- vomiting type Prevention | cool rapidly, reheat rapidly some spores may survive |
| Salmonellosis Prevention | Cross Contam, cook all the way, pets, don't eat raw eggs |
| Typhoid fever Prevention | protect water, isolate patients |
| Shigellosis Prevention | food water, sewage sanitation, pasteurize milk, personal hygiene |
| Cholera Prevention | quarantine |
| Campylobacter Prevention | thoroughly cook chicken and pork |
| Vibrio parahaemolyticus Prevention | cook all seafood |
| Diarrhea enteropathogenic (Traveler's diarrhea) Prevention | hygiene |
| Yersiniosis Prevention | safe disposal of all feces- organisms grow at 40 |
| Listeriosis Prevention | avoid contact with persons and aborted animal fetuses, raw milk grows 37 to 113 |
| Vibrio vulnificus Prevention | cook all seafood |
| Dose to cause Salmonella | 10^5 |
| Dose to cause Vibrio | 10^9 |
| Dose to cause Campy | 10^2 or less |
| Dose to cause Crypto | 10^2 or less |
| What are the 5 viruses that cause waterborne/foodborne disease? | Hep A, Viral gastroenteritis- Norwalk virus, Giardiasis, Cryptospordiosis, Trickinosis |
| Hepatitis A Resevoir and Vehicle | Humans, Fecal Oral |
| viral gastroenteritis or Norwalk virus Resevoir and Vehicle | Humans, Fecal Oral |
| Giardiasis Resevoir and Vehicle | Drinking water, Fecal Oral |
| Cryptospordiosis Resevoir and Vehicle | Drinking water, Fecal Oral |
| Trickinosis Resevoir and Vehicle | wild animals, Infected Meat |
| Hepatitis A symptoms and incubation | D, dark urine, flu like symptoms; 2 weeks to 3 months |
| viral gastroenteritis or Norwalk virus symptoms and incubation | N, V, Cramp, D, Fever D more in Adults, V more in Children; Food or water contaminated with fecal matter |
| Giardiasis symptoms and incubation | D, Cramps, Gas; 6-22 days, Average 9 |
| Cryptospordiosis symptoms and incubation | Watery D, Cramps; weeks to months |
| Trickinosis symptoms and incubation | N, V, D, pain, swelling of face, difficulty swallowing; 2-28 days, usually 9 |
| Hepatitis A Prevention | BHC, don't work when sick |
| viral gastroenteritis or Norwalk virus Prevention | BHC, don't work when sick |
| Giardiasis Prevention | boil water, filter |
| Cryptospordiosis Prevention | avoid untreated water, ice, RTE when in poor hygiene areas |
| Trickinosis Prevention | cook wild meat |
| Optimal Temp for Growth Salmonella | 99F |
| Optimal Temp for Growth Staph aureus | 99F |
| Optimal Temp for Growth Clostridium perfrengens | 115F |
| Optimal Temp for Growth enterococci | |
| Freeze fish at what temp for how long to aviod illness | -4F for 3 to 5 days |
| Clostridium perfringens Type A usually | produces toxin in the intestines |
| life cycle of C. perfringens | spore in food then germinate to vegetative cell then under anarobic warm conditions produce toxin |
| staph aureus presence and growth | found in skin infections, multibly under temp conditions and produse enterotoxins resistant to heat |
| C. Botulinum in what foods | improperly canned low acid food and improperly cooled food produces a neurotoxin |
Created by:
jpankey
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