Studied by 129 people
Isoniazid
Growth Factor Analogs
Synthetic (chemical)
Cidal (if actively growing)
Static (if dormant)
Disrupts cell metabolism
Narrow spectrum
Structurally similar to an essential growth factor
Used against acid-fast bacteria
Ciprofloxacin
Quinolones
Synthetic (Chemical)
Cidal
Interferes with bacterial DNA gyrase
Narrow spectrum
Prevents DNA packaging
Used to treat UTIs
Goes against gram neg
Erythromycin
Macrolides
Antibiotic
Static
Targets 50S ribosomal subunit
Broad spectrum
Gram pos and gram neg
Azithromycin (Z-pack)
Macrolides
Semi-synthetic (of erythromycin)
Static
Targets 50S ribosomal subunit
Broader spectrum
Gram pos and gram neg
Tetracycline
Tetracyclines
Antibiotic
Static
Targets the 30S ribosomal subunit
Broad spectrum
Used to treat acne
Platensimycin
Lipid Biosynthesis Disruptor
Antibiotic
Static
Targets fatty acid biosynthesis
Broad spectrum
Effective against MRSA and VRE (resistant strains that are hard to treat)
Penicillin
B-lactam
Antibiotic
Cidal against actively growing bacteria
Targets cell wall synthesis (disrupts transpeptidation)
Narrow spectrum
Effective against gram pos
Many semi-synthetics made from this that aren’t as impacted by B-lactamases and have a broader spectrum
Staphylococcal Food Intoxication (S. aureus)
Intoxication, toxins ingested
Onset: Rapid, 1-8 hours
Symptoms
Explosive Vomiting
No fever (subnormal body temp)
general ones: nausea, diarrhea, headache, weakness, etc
Duration: 1-2 days
Susceptible: Anyone
Gram pos, Cocci, Facultative aerobe, can survive in low water activity
Source: human nasal cavity, skin, skin sores
Enterotoxin producer → heat stable and resistant to acid changes (Super Antigen)
Food kept in danger zone for long time
think: foods with salt, or others that can lower water activity
Botulism (C. botulinum)
Intoxication, toxins ingested
Onset: 18-24 hours
Symptoms
Difficulty breathing, swallowing, and speaking
No fever
Blurred vision
Heart paralysis
Constipation
Nausea
Cramps
Sometimes vomiting
Duration: 1-10 days
Susceptible: Anyone
Gram pos, bacilli, spore-forming, strict anaerobe
Source: soil and water
Neurotoxin → exotoxin, heat labile, best produced in basic foods with lots of protein, destroyed by high heat
Mortality: 3-5%
Treatment: Antitoxin
think: canned foods, foods that are basic, etc
C. perferigens food infection
Infection, microbes ingested
Onset: 7-15 hours
Symptoms:
Diarrhea
Cramps
Nausea
Fever and vomiting = rare
Duration: 12-24 hours
Susceptible: Anyone
Gram pos
Spores activated by cooking and germinate under anoxic conditions
Outbreaks in food in bulk → no stirring = anoxic conditions
think: any food in bulk or that has anoxic conditions (bulk more likely than anything)
Salmonellosis (S. enterica)
Infection
Onset: 8-48 hours
Symptoms
Enterocolitis (vomiting, diarrhea, fever)
Chills
Headache
Duration: 2-5 days
Susceptible: Anyone
Gram neg, bacilli, facultative aerobe
Infectious dose: 10^7-10^9 viable cells
Virulence factors: endotoxins (Lipid A of LPS), enterotoxins, cytotoxins
10-20% of victims are carriers for 4-8 weeks
think: honestly i think of meats, dairy, eggs, etc with this
E. coli food infection (E. coli O157:H7)
Infection
Onset: 3-5 days
Symptoms
Bloody diarrhea
Kidney Failure
intense abdominal pain
fever and vomiting are rare
brain damage
death
Duration: 5-10 days
Susceptible: Anyone
Gram neg, fac. Aerobe, coccobacilli
Source: sewage
Strains: (6) ETEC (travelers diarrhea), EPEC (infantile diarrhea), EIEC (watery diarrhea), STEC (shiga toxin/ enterohemorrhagic) (bloody diarrhea)
Contaminated water, etc
50% mortality rate once kidney failure begins
Infectious dose: SMALL
Verotoxin: hemorrhagic colitis, hemolytic uremic syndrome
Leading cause of kidney failure in children
think: undercooked meat, contaminated water, veggies and stuff
Campylobacter food infection
Infection
Onset: 2-10 days
Symptoms
High fever
Malaise
Headaches
Severe diarrhea
vomiting uncommon
Occasionally, ulceration of the ileum (bloody stools but not black like E. coli**)**
Duration: 1-10 days
Susceptible:
Immunocompromised
Young
Old
Gram neg, motile, microaerophile
Source: GI of animals
Destroyed by pasteurization, sensitive to air, freezing, and gastric acid
Heat-tolerant, grows best in body temps and higher (37C-42C)
C. jejuni and C. fetus often
Infectious dose: 500-10^4
Enterotoxin and cytotoxin
think: honestly could be any food but it needs to have something where it gets some oxygen but not too much
Listeriosis (L. monocytogenes)
Infection
Onset: Few days to 2 months
Symptoms
Miscarriages
Loss of balance
Meningitis
Bacteremia
Confusion
Fever
Muscle aches
Nausea
Diarrhea
Headache
Duration: 5-10 days
Susceptible:
Immunocompromised
Young
Old
Pregnant women
Gram pos, facultative aerobe, coccobacilli, psychrotolerant, acid-tolerant, salt-tolerant
Sources: soil, water, fecal material, vegetation, silage
Grows into the leaves of veggies
Invasive → proliferation in phagocytes
Infectious dose = < 1000 in susceptible people
Cause an estimated 20% of all deaths from foodborne illnesses
think: acidic foods, salty foods, veggies (grows into the leaves), etc (on the rinds of canteloupe, etc)
Boiling
Moist Heat
Disinfect
Destroys bacteria, fungi, and viruses (not endospores)
Pasteurization
Moist Heat
Disinfect
Controlled heating at temps below boiling
Kills pathogens
Reduces total microbial load
Autoclaving
Moist Heat
Sterilize
Will kill endospores if done correctly
Pressure = 15 psi
Temperature = 121 degrees C
Time = 15-20 minutes
^ can change depending on what is being done
Dry Heat Sterilizer
Dry Heat
Disinfect (?)
Dry heat, in general, is less effective than moist heat
Used for things that cannot interact with water
Requires higher temps and longer exposure times
Flamming
Dry Heat
Sterilize (?)
Doesn’t last very long
Freezing
Cold Temperature
Neither (partially disinfects, kind of)
Stops microbial reproduction
Some organisms are killed by ice crystal formation/disruption in the cell membrane
Refrigerating
Cold Temperature
Neither
Slows microbial reproduction and growth
UV Radiation
UV Radiation
Disinfect
Non-ionizing radiation
Most bacteriocidal wavelength is 260 nm
Creates thymine dimers in DNA
Poor penetrating power → limited to the disinfection of surfaces, air, and water (limited by glass, plastic, dirt films, etc)
Ionizing Radiation
Ionizing Radiation (cold temp)
Sterilize
Beta, gamma, and X-Rays
Penetrates deep into objects
Cold sterilization
Good for things that cannot be exposed to heat or water
Filtration
Filtration
Sterilizes only if specific membrane sizes used
Reduces microbial populations
Sterilization of heat-sensitive solutions (must use membrane filter with defined pore size)
Use for air as well
Viruses
most foodborne illnesses caused by these
symptoms:
gastroenteritis (diarrhea, nausea, vomiting)
incubation: 12-24 hours
spontaneous recovery (usually within 24-48 hours)
noro- most common
other less common ones:
rota-, astro-, and Hep A
Giardia and Cryptosporidium
protozoa
spread via food contaminated by fecal matter in untreated water that was used to irrigate or spray crops and via drinking water
foods involved: fresh foods (fruits) often imported from other countries
C → creates cysts making it resistant to chlorine
G → can survive up to an hour in chlorinated water
Toxoplasma (toxoplasmosis)
Prenatal infection can cause blindness and stillbirth
Flu-like symptoms otherwise
Spread through cat feces and/or undercooked foods (meats specifically) (like listeriosis, you cannot have deli meats, etc)
Especially a big problem for pregnant women/people
Prions
BSE/CJD (bovine spongiform encephalopathy, Creutzfeldt-Jakob’s Disease)
Infectious agent made of protein that disrupts neural tissue (creates holes in brain like a sponge)
Symptoms: depression, loss of motor function/coordination, dementia, death (these can take a while to pop up, 10-20 years, but once they do you’re dead within a year)
Outlawed to feed beef to cattle → stopped the spread of BSE
Note 
Flashcard (25)