Staphylococcal and Other Foodborne Intoxications

These flashcards cover key vocabulary related to Staphylococcal and other foodborne intoxications, their causes, symptoms, and prevention measures.

Staphylococcal Food Intoxication

Food poisoning caused by Staphylococcus aureus, characterized by rapid onset of nausea, vomiting, diarrhea, and abdominal cramps.

Virulence Factor

A trait of a pathogen that enhances its effectiveness, such as the heat-stable enterotoxin in Staphylococcus aureus.

Heat-stable enterotoxin

A toxin produced by Staphylococcus aureus that is not destroyed by boiling, leading to food intoxication.

Botulism

A foodborne illness caused by Clostridium botulinum characterized by flaccid paralysis due to its potent neurotoxin.

Neurotoxin

A toxin that targets the nervous system and can lead to nerve damage and paralysis.

Clostridium difficile

A bacterium that can cause severe intestinal conditions, often associated with antibiotic use.

Fecal-oral transmission

A mode of transmission where pathogens are spread via fecally contaminated water or food.

Salmonellosis

An infection caused by Salmonella bacteria, often leading to symptoms like fever, nausea, and diarrhea.

Typhoid Fever

A severe illness caused by Salmonella enterica serovar Typhi, transmitted through contaminated food or water.

Shigellosis

An infectious disease caused by Shigella bacteria, causing severe diarrhea, often with blood.

Enterotoxigenic E. coli (ETEC)

A strain of E. coli that causes non-fatal gastroenteritis, primarily from contaminated water.

Hemolytic Uremic Syndrome (HUS)

A serious condition often resulting from E. coli infections that can cause kidney failure.

Cholera

An infectious disease caused by Vibrio cholerae, characterized by severe dehydration due to profuse watery diarrhea.