Foodborne Infection and Intoxication

foodborne infections, foodborne intoxications, and toxin-mediated infections

what are the 3 types of foodborne diseases

Inhibit protein translation

Shiga toxins do what

foodborne infections

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

foodborne intoxications

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

toxin-mediated infections

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

campylobacter

poultry, milk, water

botulism

home-canned food, honey

e coli o157:h7

beef, ilk, juice, ciders (upasteurized)

listeria

dairy, deli meats, smoked fish, deli salads

salmonella

eggs, poultry, fruits, veggies, unpasteurized dairy products

staph aureus

improperly held cooked food

shigella

salads, water

vibrio

seafood, shellfish

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

what are some virulence factors for enteroacteriaceae

endotoxin/LPS

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

capsule

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

antigenic phase varition

O K H antigens, phase on or off

type 3 secretion systems

a molecular syringe, transfer proteins into host

antimicrobial resistence

intrinsic and acquired

siderophores

“steals” iron, heme uptake or directs iron uptake

EHEC

e coli O157:H7 is a type of

shiga toxins

EHEC produces what

HUS

EHEC’s increase the risk for

fluids, BP management

what is the treatment for EHEC

HUS

abx may increase the risk for what in patients with EHEC