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Glossary of Microbiology Chapter 9: Foodborne and waterborne bacterial diseases

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intoxications
diseases in which bacterial toxins, or poisons, are ingested in food or water.
Ex: toxins that cause botulism, staphylococcal food poisoning, clostridial
infections
diseases in which live bacteria in food and water are ingested and grow in the body.
ex: salmonellosis, shigellosis, cholera
incubation period
delay time before symptoms appear.
-toxins or microbes pass into intestine.
-affect gastrointestinal function or be absorbed into blood stream
how many foodborne illnesses each year in the US?
76 million
325,000 hospitalizations
5,000 deaths
most fatal pathogen
Listeria
most common pathogen
campylobacter
#1 foodborne intoxication
staphylococcus aureus
staphylococcus aureus
185,000
1-6 hour incubation period
enterotoxin- vagus nerve
-food intoxication
NO FEVER
-vomit, diarrhea, ab cramps, nausea
-requires 1 micrometer, >10'6 CFU/g of food
staphylococcus aureus resevoirs
-resevoirs: nose, throat, skin of humans, like sores (pus)
-survive and persist in air, dust, food processing equipment
s. aureus largest outbreak
-Japan 2000
-14,000 school children
-unsanitary practices in dairy company
MRSA
methicillin resistant s. aureus
-2000, first outbreak of community-aquired foodborne illness
two foodborne bacteria that can grow in the fridge
listeria monocytogenes
yersinia enterocolitica
serotype
variant of an organism that differs according to the antibodies it elicits from the immune system
salmonella
# infected and deaths
infected = 1.4 million per year
deaths = ~553
salmonella
-symptoms
-incubation period
-length
-cramps, nausea, diarrhea, ulceration, fever
-8-72 hours, usually 18-24
-few days to a week
salmonella resevoirs
GI tracts of many animals, especially chickens, reptiles, amphibians
pathogen causing most food recalls
listeria

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