foodborne illnesses

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22 Terms

1
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What two foodborne illnesses are food intoxication?

Staphylococcus aureus and clostridium botulinum

2
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which foodborne illnesses are gram negative? (3)

Salmonellosis, E. Coli, and campylobacter

3
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which foodborne illnesses are gram positive?(4)

Staphylococcus aureus, clostridium botulinum, clostridium perfringens, and listeria monocytogenes

4
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Which foodborne illness has a HIGH fever?

Campylobacter

5
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which foodborne illness has a subnormal temperature?

staphylococcus aureus

6
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which foodborne illness has kidney failure and bloody diarrhea as it’s symptoms?

enterohemorrhagic e.coli O157:H7

7
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which foodborne illness is considered a super antigen?

staphylococcus aureus

8
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which foodborne illness produces NEUROtoxin?

clostridium botulinum

9
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cramps and diarrhea foodborne illness? its spores are activated by cooking and germinate under anoxic conditions

clostridium perfringens

10
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which foodborne illnesses have very low and low infectious doses?

clostridium botulinum (1 tsp can kill 1000 people), E. coli VERY LOW, campylobacter and listeria (less than 1000)

11
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which bacteria produces verotoxin?

e coli

12
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which foodborne illnesses produce: enterotoxin, endotoxins, and cytotoxins?

salmonellosis and campylobacter

13
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why are campylobacter considered heat tolerant?

they can grow at 42 C

14
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which microbe is a facultative aerobe, acid tolerant, salt tolerant and psychrotolerant?

listeria

15
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which microbes are facultative aerobes?

staphylococcus aureus, salmonella enterica, e. coli, and listeria

16
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which microbe is microaerophillic?

campylobacter

17
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which microbe is a strict anerobe?

clostridium botulinum

18
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which bacteria like high salt and low water activity?

staphylococcus aureus

19
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which bacteria likes high protein low acid foods?

clostridium botulinum

20
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which bacteria is heat stable and resistant to digestive proteases and stomach acid?

staphylococcus aureus

21
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how does salmonella make someone sick?

it invades their intestines and grows in phagocytic cells

22
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food cooked in bulk and left in danger zone is most likely infected with?

clostridium perfringens