Foodborne Infection and Intoxication

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25 Terms

1

foodborne infections, foodborne intoxications, and toxin-mediated infections

what are the 3 types of foodborne diseases

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2

Inhibit protein translation

Shiga toxins do what

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3

foodborne infections

ingestion of viable pathogens, replication within the digestive tract leading to symptoms

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4

foodborne intoxications

bacterium growing on the food and produce toxins, ingestion of food containing toxins, and bacteria doesnt have to be present

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5

toxin-mediated infections

ingestion of food containing bacteria, bacteria replication and then produce toxins in the GI tract

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6

campylobacter

poultry, milk, water

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7

botulism

home-canned food, honey

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8

e coli o157:h7

beef, ilk, juice, ciders (upasteurized)

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9

listeria

dairy, deli meats, smoked fish, deli salads

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10

salmonella

eggs, poultry, fruits, veggies, unpasteurized dairy products

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11

staph aureus

improperly held cooked food

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12

shigella

salads, water

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13

vibrio

seafood, shellfish

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14

endotoxin/LPS, capsule, antigenic phase variation, type 3 secretion system, antimicrobial resistance, siderophores, serum resistance

what are some virulence factors for enteroacteriaceae

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15

endotoxin/LPS

lipid A, complement activation, cytokine storm, fever, shock, death, released upon bacteriolysis in bloodstream

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16

capsule

hydrophilic surface repels phagocyte, prevents phagocytosis and antibody recognition, a poor immunogen

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17

antigenic phase varition

O K H antigens, phase on or off

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18

type 3 secretion systems

a molecular syringe, transfer proteins into host

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19

antimicrobial resistence

intrinsic and acquired

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20

siderophores

“steals” iron, heme uptake or directs iron uptake

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21

EHEC

e coli O157:H7 is a type of

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22

shiga toxins

EHEC produces what

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23

HUS

EHEC’s increase the risk for

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24

fluids, BP management

what is the treatment for EHEC

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25

HUS

abx may increase the risk for what in patients with EHEC

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