Foodborne and Waterborne Bacterial Diseases

This set of flashcards contains key vocabulary terms related to foodborne and waterborne bacterial diseases, focusing on their definitions and relevant concepts.

Gastrointestinal (GI) tract

The part of the digestive system that comprises the hollow organs through which food passes, including the stomach and intestines.

Accessory digestive organs

Organs that aid in digestion but are not part of the digestive tract, such as the liver and pancreas.

Resident microbiomes

Microbial communities that reside in a particular environment in the body, such as the gastrointestinal tract.

Microbial antagonism

The ability of the body's normal microbiota to protect against pathogens by outcompeting them for resources.

Dental caries

The results of the decay process on the teeth caused by acid produced from fermenting sugars by bacteria.

Periodontal disease

A set of inflammatory conditions affecting the supporting structures of the teeth, primarily caused by bacterial plaque.

Pseudomembranous colitis

A severe inflammation of the colon caused by an overgrowth of Clostridium difficile bacteria, often following antibiotic use.

Enterotoxin

A type of toxin produced by certain bacteria that targets the gastrointestinal tract, often causing gastroenteritis.

Salmonella Typhi

A strain of Salmonella that causes typhoid fever, primarily affecting humans and transmitted through contaminated food or water.

Campylobacter jejuni

A bacteria that commonly causes foodborne illness and gastroenteritis, often associated with undercooked poultry.