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Water/Food Disease

Characteristics & Control of water- & foodborne diseases

QuestionAnswer
Disease: Botulism food poisoning Agent: Clostridium botulinum & C. parabotulinum
Disease: Staphylococcus food poisoning Agent: Staphylococcus aureus
Disease: Clostridium perfringens food poisoning Agent: Clostridium perfringens
Disease: Bacillus cereus food poisoning- diarrheal type Agent: Bacillus cereus, toxin heat labile
Disease: Salmonellosis Agent: Salmonella typhimurium, S. newport, S. enteritidis, S. montevideo
Disease: Typhoid fever Agent: Typhoid bacillus, Salmonella typhosa
Disease: Paratyphoid fever Agent: Salmonella paratyphi
Disease: Shifellosis (Bacillary dysentery) Agent: Shigella
Disease: Cholera Agent: Vibrio cholera, Vibrio comma
Disease: Melioidosis Agent: Pseudomonas pseudomallei
Disease: Brucellosis (undulant fever) Agent: Brucella melitensis- goat; Br. abortus- cow; Br. suis- pig
Disease: Streptococcal infections Diphtheria Agent: Streptococcus pyogenes
Disease: Tuberculosis Agent: Mycobacterium tuberculosis
Disease: Campylobacter enteritis Agent: Campylobacter jejuni
Disease: Vibrio parahaemolyticus gastroeneritis Agent: Vibrio parahaemolyticus
Created by: kjpatter
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