Looks like no one added any tags here yet for you.
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