Infectious Diseases and Foodborne Illnesses

These flashcards encompass key concepts related to infectious diseases and foodborne illnesses.

Clostridium difficile

A bacterium that causes inflammation of the colon, leading to abdominal cramps and fever.

Cholera

A disease caused by the bacterium Vibrio cholerae that can lead to severe diarrhea and dehydration, often transmitted through contaminated water.

Norovirus

The second most common cause of foodborne disease, frequently spread through contaminated food or surfaces.

Giardia

A protozoan first observed by Antonie van Leeuwenhoek, known to cause gastrointestinal illness.

Mumps

A viral infection characterized by parotitis (inflammation of the parotid salivary glands), typically affecting children.

Hepatitis

An inflammation of the liver caused by various viruses, leading to jaundice, fatigue, and liver dysfunction.

Epidemiology

The study of how diseases affect the health and illness of populations.

Salmonella

A type of bacteria that can cause foodborne illness, particularly through contaminated animal products.

Shigella

A bacterium that causes shigellosis, characterized by diarrhea containing blood, often linked to poor hygiene.

E. coli O157:H7

A virulent strain of E. coli known for causing severe foodborne illness and producing the Shiga toxin.