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Flashcards in Food Lecture Deck (15)
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1

--2-5% of infections with Shiga toxin producing E. coli
--long-term kidney dysfunction in 33% of patients

Hemolytic uremic syndrome (HUS)

2

--1 per 1000 infections of Campylobacter jejuni
--40% ventilated, 85% with residual deficits

Guillian Barre syndrome

3

--1-3% of infections with Salmonella, Campylobacter, Yersinia enterocolitica, Shigella

Reactive arthropathy

4

Most common food related illness caused by...

Norovirus

5

Associated with eating raw shellfish from warm waters
* Underlying liver disease, immunocompromised

Vibrio

(V. parahaemolyticus, V. vulnificus)

6

-Large number of cases in one jurisdiction
-Detected by affected group themselves
-Local investigation
-Local food handling error
-Local solution

Focal outbreak

7

-Small numbers of cases in many jurisdictions
-Detected by lab-based subtype surveillance
-Multi-state investigation
-Industrial contamination event
-Broad implications

Dispersed outbreak

8

Shiga toxin producing E. coli (especially E. coli O157)
Multi-drug resistant Salmonella

Seen in this type of food....

Ground beef

9

-Salmonella Typhimurium (The most common serotype)

-Salmonella Newport (Third most common serotype)

Antibiotic resistant

(can cause more severe and longer illnesses than non-resistant)

10

Intestinal bacterial flora:
Gram negative rods
Somatic or O antigen (LPS)
Flagellar or H antigen
Serotype O:H

Shiga toxigenic E.Coli (STEC)

11

A common cause of food poisoning
Strikes quickly, lasts one to two days
Estimated 9,000,000 cases and 125 deaths annually
Human reservoir, in feces and vomitus
Most is direct person-to-person (via hands?)
Foodborne: Salads, sandwiches, shellfish

Norovirus

12

Nausea
Vomiting
Diarrhea (not bloody)
Abdominal cramping
Fever, if present, is low-grade
Dehydration is main complication especially infants and the elderly.

Norovirus

13

Is extremely contagious
Primarily from one infected person to another (by the fecal-oral route)
Kitchen workers can contaminate a salad or sandwich as they prepare it
Fishermen can contaminate oysters

**seen on cruise ships!!

Norovirus

14

From the moment they begin feeling ill to at least 3 days after recovery***
Some may be contagious for as long as 2 weeks after recovery
Recurrent institutional infection is common
Hand-washing and environmental cleaning are key to control

Norovirus

15

No long-term health effects
People feel very sick & vomit for 1/ 2 days
May be unable to drink enough liquids to replace lost liquids
Dehydration may require medical attention
Mortality in elderly

Norovirus