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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
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What are the 4 types (or organisms) of Food Poisonings?
- Staphylococcus aureus
- Group A Beta Strep.
- Clostridium perfringens
- Botulism
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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
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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
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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 perfringens2. 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
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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
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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
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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
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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
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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
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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
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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
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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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