Pathogens Part 1

Flashcards covering key concepts about pathogens and foodborne diseases.

Each year in the United States, approximately __ persons contract foodborne illnesses.

48 million

The seven pathogens responsible for about 90% of hospitalizations and deaths include Salmonella, norovirus, __, Toxoplasma, E. coli O157, Listeria, and Clostridium perfringens.

Campylobacter

About 60% of estimated foodborne illnesses are caused by __.

norovirus

The estimated lost productivity due to foodborne diseases is __ billion dollars per year according to the CDC.

$77

The main transmission routes for pathogens include hands, __ contact, insects, and water.

person-to-person

Host factors that influence pathogen exposure include immunity, age, sex, and __.

health status

A key initial barrier to pathogen transmission is __.

sanitation

The survival in the acidic stomach environment involves the gene __ in some bacteria.

rpoS

Infections are caused when pathogenic microorganisms invade the __ mucosa.

intestinal

Foodborne pathogens can be classified into three categories: Intoxications, Infections, and __.

Toxicoinfections

Staphylococcus aureus is primarily associated with food poisoning due to __ production.

enterotoxin

Half of known Staphylococcus species inhabit humans, with the highest numbers found in the __.

nares

S. aureus can grow within a temperature range of to degrees Celsius.

7 to 47.8

Baird-Parker Medium uses tellurite and lithium chloride as __ inhibitors.

selective

Rapid methods for detecting S. aureus include the Staph thermonuclease test and __ test.

Fluorogenic