Study Set Content:
Hotdogs, milk, soft cheeses, luncheon meat, unpasteurized milk, unwashed raw produce. Can be spread through contaminated soil and water
Listeria
Meat, dairy products, bakery foods, poultry, milk, egg yolks, water Survives inadequate cooking. Can be spread by knives, cutting surfaces or an infected food handler
Salmonella
Seafood, raw and ready to eat produce, water, fruits, vegetables. Can be spread by an infected food handler.
Shigella
Meat, dairy products, bakery foods, prepared salads, cream sauces, and cream-filled pastries. Can be spread by hand, contact, coughing and sneezing.
S.aureus
Shellfish, water
V. para
Water, meat, dairy
Vibrio enterocolitica
Raw oysters, raw or undercooked mussels, clams and whole scallops Can be spread by an infected food handler
V. Vulni
Raw, ready to eat produce and contaminated water Can be spread by an infected food handler
G. lamblia
Raw, ready to eat produce, shellfish and contaminated water. Can be spread by an infected food handler
Hepatitis A
Home-canned foods with low acidity, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil and other foods kept at warm temperature for too long
Clostridium botulinum
However, severe and even fatal poisoning may occur with
Listeriosis, Salmonellosis, Botulism, and with certain strains of Escherichia coli
can also be transmitted through food and are the causative agent in as many as 40% of group-related diarrhea epidemics.
Norwalk agent and rotaviruses
s. Other microbes that can cause food-borne illness include
Cryptosporidium and Cyclospora
may be caused by invasive bacterial infection of the intestinal mucosa or by a toxin elaborated by bacteria. Bacterial toxins may be preformed in food that is improperly prepared and improperly stored before use, or may be produced in the gut by the bacteria after they are ingested.
Gastroenterirtis
Replace fluid and electrolyte losses with ()
IV solutions.
are acceptable for symptomatic treatment but strong () agents should not be used in patients with suspected invasive bacterial infection (fever and bloody stools)
Antiemetics, antidiarrheal
In patients with invasive bacterial infection, ()is commonly given while awaiting culture results.
ciprofloxacin or co-trimoxazole
For pregnant women who have eaten Listeria-contaminated food, the antibiotic of choice is (), with () added for severe infection.
ampicillin, gentamicin
A feeling of distress, suffering or agony, caused by stimulation of specialized nerve endings; An unpleasant sensory and emotional experience associated with actual or potential damage to tissues; Mild to moderate pain of skeletal muscles and joints is usually relieved with the use of non-narcotic agents like the salicylates and NSAIDs; Moderate to severe pain is treated with opiates or narcotic analgesics.
Pain
level at which the body first perceives a stimulus as being painfu
Pain threshold
