Textbook Question
Mycobacterium avium-intracellulare was considered relatively harmless until the late 20th century, when it became common in certain infections. Explain how this bacterium’s pathogenicity changed.
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Ch. 19 - Pathogenic Gram-Positive Bacteria
Bauman6th EditionMicrobiology with Diseases by TaxonomyISBN: 9780134832302
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Table of contents
- Ch. 1 - A Brief History of Microbiology31
- Ch. 2 - The Chemistry of Microbiology28
- Ch. 3 - Cell Structure and Function39
- Ch. 4 - Microscopy, Staining, and Classification25
- Ch. 5 - Microbial Metabolism51
- Ch. 6 - Microbial Nutrition and Growth37
- Ch. 7 - Microbial Genetics51
- Ch. 8 - Recombinant DNA Technology21
- Ch. 9 - Controlling Microbial Growth in the Environment36
- Ch. 10 - Controlling Microbial Growth in the Body: Antimicrobial Drugs21
- Ch. 11 - Characterizing and Classifying Prokaryotes29
- Ch. 12 - Characterizing and Classifying Eukaryotes34
- Ch. 13 - Characterizing and Classifying Viruses, Viroids, and Prions23
- Ch. 14 - Infection, Infectious Diseases, and Epidemiology35
- Ch. 15 - Innate Immunity34
- Ch. 16 - Adaptive Immunity21
- Ch. 17 - Immunization and Immune Testing29
- Ch. 18 - Immune Disorders22
- Ch. 19 - Pathogenic Gram-Positive Bacteria25
- Ch. 20 - Pathogenic Gram-Negative Cocci and Bacilli28
- Ch. 21 - Rickettsias, Chlamydias, Spirochetes, and Vibrios25
- Ch. 22 - Pathogenic Fungi47
- Ch. 23 - Parasitic Protozoa, Helminths, and Arthropod Vectors44
- Ch. 24 - Pathogenic DNA Viruses23
- Ch. 25 - Pathogenic RNA Viruses30
- Ch. 26 - Applied and Industrial Microbiology29
- Ch. 27 - Microbial Ecology and Microbiomes22
Bauman6th EditionMicrobiology with Diseases by TaxonomyISBN: 9780134832302Not the one you use?Change textbook
Chapter 19, Problem 1
Which of the following bacteria causes a common type of food poisoning?
a. Streptococcus sanguis
b. Clostridium tetani
c. Staphylococcus aureus
d. Streptococcus pyogenes
Verified step by step guidance1
Step 1: Understand the question is asking which bacterium is commonly associated with food poisoning, a condition caused by ingestion of toxins or bacteria-contaminated food.
Step 2: Review the characteristics of each bacterium listed: Streptococcus sanguis is primarily associated with oral flora and dental plaque, not food poisoning.
Step 3: Clostridium tetani is known for causing tetanus, a neurological disease, and is not typically linked to food poisoning.
Step 4: Staphylococcus aureus produces enterotoxins that can contaminate food and cause rapid-onset food poisoning symptoms, making it a common cause of food poisoning.
Step 5: Streptococcus pyogenes is mainly responsible for infections like strep throat and skin infections, not food poisoning.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Food Poisoning and Its Causes
Food poisoning occurs when harmful bacteria or their toxins contaminate food, leading to illness. Understanding which bacteria commonly cause food poisoning helps identify the source and symptoms of the infection.
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Staphylococcus aureus as a Foodborne Pathogen
Staphylococcus aureus is a common bacterium that produces toxins causing rapid-onset food poisoning. It often contaminates improperly stored or handled foods, leading to symptoms like nausea, vomiting, and diarrhea.
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03:40Introduction to Pathogenic Toxins
Distinguishing Pathogenic Roles of Bacteria
Different bacteria cause distinct diseases; for example, Clostridium tetani causes tetanus, while Streptococcus species are linked to throat infections or dental issues. Recognizing these roles helps differentiate which bacteria are responsible for food poisoning.
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Related Practice
Textbook Question
Why are mycoplasmas able to survive a relatively wide range of osmotic conditions, even though these bacteria lack cell walls?
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Textbook Question
How does Staphylococcus aureus affect the matrix between cells in the human body?
a. S. aureus triggers blood clotting, which coats the matrix and inhibits cellular
communication.
b. S. aureus produces an enzyme that dissolves hyaluronic acid and thus enables it to pass between the cells.
c. S. aureus possesses a hyaluronic acid capsule that causes leukocytes to ignore the bacterium as if it were camouflaged.
d. S. aureus does not affect the matrix but instead produces a necrotizing agent that dissolves body cells.
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Textbook Question
Label acetylcholine. Color the sites of action of botulism toxin on a nerve cell.
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Textbook Question
Match the genera of pathogens to their appearance in stained smears: Actinomyces, Bacillus, Clostridium, Mycobacterium, Staphylococcus, Streptococcus.
(a) Methenamine silver <IMAGE>
(b) Gram <IMAGE>
(c) Gram <IMAGE>
(d) Acid fast <IMAGE>
(e) Gram <IMAGE>
(f) Gram <IMAGE>
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Textbook Question
For each of the following diseases or conditions, indicate the genus (or genera) of bacterium that causes it.
___ Scalded skin syndrome
___ Osteomyelitis
___ Pharyngitis
___ Scarlet fever
___ Pyoderma
___ Rheumatic fever
___ Glomerulonephritis
___ Sinusitis
___ Otitis media
___ Anthrax
___ Myonecrosis
___ Diphtheria
___ Leprosy
___ Dental caries
___ Acne
A. Staphylococcus
B. Streptococcus
C. Mycobacterium
D. Listeria
E. Propionibacterium
F. Corynebacterium
G. Bacillus
H. Clostridium
I. Actinomyces
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