Week #3 - Food poisoning

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7 Terms

1
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List the infective and toxic causes of food poisoning

Infective - Salmonella, campylobacter, E. coli

Toxic - Staphylococcus aureus (entero), Clostridium botulinum (neuro)

2
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Describe campylobacter

  • Gram neg spiral rods

  • Microaerophillic (reduced O2)

  • Poultry and eggs

  • Most cases in UK

3
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Describe salmonella

  • S. enterica or S. bongori

  • O and H antigen serotype identifiable with phage typing

  • Poultry and eggs

  • Most deaths in UK

4
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Describe E.coli EHEC

  • In intestines of ruminants and poultry esp. cattle

  • Low infectious dose

5
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Describe clostridium botulinum

  • Gram pos spore forming

  • Anaerobe

  • Neurotoxin that causes flaccid paralysis, Ach inhibitor

  • In vegetables and canned food

6
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Describe clostridium perfringens

  • Gram pos spore forming

  • Anaerobe

  • Enterotoxin affecting GI membrane permeability

7
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Define food poisoning

Any disease of infectious or toxic nature thought to be caused by consumption of food and water