Microbiology Chapter 11.txt

Illnesses in which bacterial toxins are ingested with food and water

Illnesses in which live bacterial pathogens are ingested and grow in the body

Is the time between consumption of contaminated material and appearance of symptoms

• Demographics can make individuals more or less prone to food/waterborne illness
• For example, age or sanitary conditions

• Slaughter - Meat can be infected during improper slaughter procedure
• Water - Fruits and vegetables can be washed with contaminated water
• Feces - Infected humans can contaminate food they handle through the fecal-oral route
• Cross-contamination - between foods via knife, cutting board, etc.
• Storage - Improperly stored foods can contain large numbers of pathogens because of rapid multiplication

• Botulism
• Staphylococcal Food Poisoning
• Clostridial Food Poisoning

• Intoxication
• Clostridium botulinum
• No bad taste or smell in food
• Destroy toxin by heating
• 90C for 10 minutes - Heat labile

• A, B, E - commonly found in human food
• C, D - Found in cattle
• F - Found in fish

• Spore forming
• Obligate anaerobe
• G+ rod
• When the spore enter anaerobic cans or jars the spores germinate to vegetative bacilli and produce a neurotoxic exotoxin

Neurotoxin

• 18-36 hours
• Blurred vision
• Slurred speech
• Hard to chew and swallow
• Respiratory failure in 1-2 days

• Caused by consuming Clostridium botulinum spores found in food or soil
• Most commonly caused by honey
• The most common form of botulism in the US
• Affects 3-24 month olds because they have not established the normal balance bowel microbes
• Floppy baby syndrome

Fermenting corn in silos (an anaerobic environment) can harbor Closdridium botulinum and cause this disease in cattle

• Poultry water gets contaminated with food and ferments creating an anaerobic environment for Clostridium botulinum to grow.
• The chickens necks become paralyzed and their heads flop over.

The stain used in botox is a mild toxin form

• Staphylococcus aureus
• G+ aerobic staphylococcus
• Makes exotoxin: enterotoxin
• Heat stabile
• No unusual taste or smell
• Grows between 8C to 45C
• Food is often contaminated by boils or abscesses on a handler�s skin, sneezing
• Proper handling, refrigeration, and heating help decrease the risk of contamination

• G+ aerobic staphylococcus
• Can grow in colder temps 8C-45C
• Found in noses and boils
• Likes high protein foods like meat, fish and, dairy products

• Onset in 1-6 hours
• Abdominal cramps
• Vomiting and diarrhea (both!)
• Goes away in 1 day
• People have different tolerances to the enterotoxin

• Intoxication
• Enterotoxin
• Clostridium perfringens
• Likes protein-rich foods

G+ anaerobic spore forming bacillus

• 8-24 hours
• Cramping
• Diarrhea

• Salmonellosis
• Escherichia coli diarrheas
• Listeriosis

• Usually caused by S. enterica serotype Enteritidis or Typhimurium
• Gastroenteritis occurs 6-48 hours after a large infectious dose
• Isolate bacteria from fecal matter
• Found in poultry and eggs
• Easter ducks and chicks
• Turtles

• Onset in 1-3 days
• Vomiting
• Diarrhea
• Cramps
• Gastroenteritis
• Lasts 7 or more days

• G- bacillus with flagella
• 2500 unique serotypes
• Serotypes is used instead of species because of the uncertain relationship existing between the organisms
• Salmonella enterica Enteritidis and
• Salmonella enterica Typhimurium
• Most common cause of salmonellosis

Closely related groups of microorganisms or structures distinguished by their ability to bind to different antibodies

• Vibrio cholera
• Cholera can involve enormous fluid loss
• V. cholerae are often consumed with raw oysters and water
• The cells are susceptible to stomach acid
• A large infectious dose is needed to colonize the intestines

• Vibrio cholerae
• Cholera toxin causes unrelenting loss of fluid and electrolytes through diarrhea (up to 1 L/hour)
• In untreated, fluid loss thickens the blood, leading to shock and coma
• Rice-water stools

• Motile aerobic G- curved bacillus
• Enterotoxin (Cholera toxin)

Antibiotics and restoration of water and electrolyte balance are effective in treatment

Vaccines using dead V. cholerae are available

Any ions in cells, blood or other organic material

G-. Brucella suis can transmit to human through pigs.

• G-, curved and rod-shaped.
• Transmitted to food by fecal/oral route.
• Guillaine-Barre syndrome

• G+, large, rod-shaped, endospore forming, facultative aerobic
• Causes food poisoning after 2-6 hours
• Enterotoxin
• If in meat - diarrhea with a little vomiting
• If in starchy food - substantial vomiting

• G+, facultatively anaerobic, sphere, gold colored
• 2nd most reported type of food poisoning
• Sometimes found in the nose
• 1-6 hour iccubation
• Protein rich foods

• G+, rod-shaped, anaerobic, spore-forming
• Most common food poisoning
• Protein rich foods
• Spores survive cooking

• G+, small, non-spore forming, facultatively anaerobic rod motile at room temp
• Found in soil & intestines of many animals
• Food contaminated with fecal mater
• Psycotrophic - can grow in the cold

• G-, flagellated, aerobic rod
• Fecal/oral route
• 6-48 hour incubation

G-, rod shaped

Not established

Yes. The toxin produced is so powerful 1 pint could kill everyone

Enterotoxin, cholera toxin

Enterotoxin. The spores survive cooking and germinate to vegetative cells that produce the toxin

Not established

Exotoxin, Shiga toxin

Escherichia coli

antitoxin

Large intestine

1-6 hours

Bacillus cereus

infant botulism

gas gangrene

Ceftriaxon or chloramphenicol

1.3 million

Vibrio cholerae

Hemorrhagic colitis

Escherichia

Monocytes.

• An infection of the white blood cells.
• Listeria infect the monocytes
• Staphylococcus aureus can grow at what temps?
• 8C - 45C

Proteins

Manitol salt agar

Capsular polysaccharides from Salamonella typhi

6-48 hours

Bacterial dysentery

Not established

Brucellosis

• Flies
• Food
• Fingers
• Feces
• Fomites

S. Typhi and they indicate blood hemorrhage

• It is acid resistant
• It passes through the stomach to the small intestine
• It causes ulcers, bleeding, and pain

• Can be contracted from a variety of foods
• Gastroenteritis occurs 6-48 hours after a large infectious dose

S. enterica serotype Enteritidis or Typhimurium

G- rod with flagella

• 1-3 days incubation
• Vomiting
• Diarrhea
• Cramps
• Lasts 7 or more days

• Isolate bacteria from fecal matter
• Found in poultry and eggs
• Easter ducks and chicks
• Turtles

• V. cholerae are often consumed with raw oysters
• Water

Unrelenting loss of fluid and electrolytes through diarrhea (up to 1 L/hour)

Antibiotics and restoration of water and electrolyte balance are effective in treatment

Vaccines using dead V. cholerae are available

Enterotoxigenic E. coli (ETEC) penetrate the intestinal epithelium and produce a toxin that causes gastroenteritis a.k.a. traveler�s diarrhea

• G- bacillus
• Enterotoxin or enteroinvasive

• Bloody diarrhea
• Infantile and traveler�s

• Treatment:
• Antibiotics
• Fluid replacement
• Hemorrhagic colitis
• Severe, bloody diarrhea caused by E. coli

• Caused by E. coli
• In older adults, young children, people with weakened immune systems may develop this complication involving the kidneys and leading to kidney failure
• Seizers, coma, colonic perforation, liver disorder and heart muscle infection have been associated with HUS

• Results from consumption of contaminated poultry or dairy products
• The most common cause of bacterial gastroenteritis in the U.S.

• Fecal-oral route, usually by poultry
• Colonization of the intestine occurs during a 2-7 day incubation period

A rare nervous system disease that may develop from Campylobacteriosis

• Usually manifests itself as meningoencephalitis or septicemia
• Caused by Listeria monocytogenes
• Infection of the uterus can occur in women

• Food contaminated with feces
• Contaminated animal products like cold cuts and soft cheeses
• Listeriosis usually affects pregnant women, the elderly, or immunocompromised
• 25% mortality rate

• headaches
• stiff neck
• delirium
• Coma

Small G+ bacillus

• In soil and barnyards
• Cheeses
• Ground meats

• Contact with soil
• Cheeses
• Ground meats

Long-term tetracycline

• Occurs where sanitary conditions are lacking
• Caused by Shigella sonnei
• S. dystenteriae causes epidemics in the developing world
• An infectious dose requires fewer than 200 S. sonnei individuals

• Eggs
• Vegetables
• Shellfish
• Dairy

Shiga toxin production in the intestinal epithelium triggers gastroenteritis

Infection of the large intestine can lead to fatal dysentery

No vaccine is available

Helicobacter pylori is involved in gastric ulcers

It is unknown how H. pylori is transmitted but it likely involves contaminated food or water

• The bacteria produce urease, which in turn produces ammonia
• Ammonia neutralizes acid in that area of the stomach, allowing the bacteria to survive

• The ammonia, and an H. pylori cytotoxin destroy mucous-secreting cells
• This creates a sore

A urea breath test is used to detect H. pylori presence

• Brucella species cause brucellosis
• Affects people who work with large ruminant animals
• Infection can occur through eyes, abrasions, or consumption of contaminated dairy products
• Brucellosis is also called undulant fever because of a specific fever pattern

• V. parahaemolyticus is a common problem where large amounts of seafood are consumed
• V. vulnificus is transmitted by oysters and clams
• It can cause a deadly systemic infection

• Can cause diarrhea or vomiting
• Infections usually occur from eating contaminated cooked grains

• Causes intestinal illness
• Infection is often from eating raw seafood

Cause both cholera-like and dysentery-like diarrheas