Textbook Question
A patient with nausea, vomiting, and diarrhea within 5 hours after eating most likely has
a. shigellosis.
b. cholera.
c. E. coli gastroenteritis.
d. salmonellosis.
e. staphylococcal food poisoning.
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Ch. 25 - Microbial Diseases of the Digestive System
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398
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Table of contents
- Ch. 1 - The Microbial World and You18
- Ch. 2 - Chemical Principles20
- Ch. 3 - Observing Microorganisms Through a Microscope18
- Ch. 4 - Functional Anatomy of Prokaryotic and Eukaryotic Cells21
- Ch. 5 - Microbial Metabolism20
- Ch. 6 - Microbial Growth20
- Ch. 7 - The Control of Microbial Growth20
- Ch. 8 - Microbial Genetics19
- Ch. 9 - Biotechnology & DNA Technology20
- Ch. 10 - Classification of Microorganisms15
- Ch. 11 - The Prokaryotes: Domains Bacteria and Archaea14
- Ch. 12 - The Eukaryotes: Fungi, Algae, Protozoa, and Helminths17
- Ch. 13 - Viruses, Viroids, and Prions20
- Ch. 14 - Principles of Disease and Epidemiology21
- Ch. 15 - Microbial Mechanisms of Pathogenicity19
- Ch. 16 - Innate Immunity: Nonspecific Defenses of the Host20
- Ch. 17 - Adaptive Immunity: Specific Defenses of the Host20
- Ch. 18 - Practical Applications of Immunology20
- Ch. 19 - Disorders Associated with the Immune System19
- Ch. 20 - Antimicrobial Drugs19
- Ch. 21 - Microbial Diseases of the Skin and Eyes21
- Ch. 22 - Microbial Diseases of the Nervous System19
- Ch. 23 - Microbial Diseases of the Cardiovascular and Lymphatic Systems20
- Ch. 24 - Microbial Diseases of the Respiratory System20
- Ch. 25 - Microbial Diseases of the Digestive System20
- Ch. 26 - Microbial Diseases of the Urinary and Reproductive Systems19
- Ch. 27 - Environmental Microbiology20
- Ch. 28 - Applied and Industrial Microbiology19
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398Not the one you use?Change textbook
Chapter 25, Problem 2
Complete the following table:
Verified step by step guidance1
Step 1: Identify the common suspect foods associated with each bacterial causative agent. For example, Vibrio parahaemolyticus is commonly linked to seafood, especially raw or undercooked shellfish.
Step 2: Determine the typical treatment options for infections caused by each bacterium. This often involves supportive care such as rehydration, and in some cases, specific antibiotics depending on the pathogen and severity.
Step 3: Outline prevention strategies for each bacterium, which generally include proper food handling, cooking, and storage practices to avoid contamination and bacterial growth.
Step 4: For each bacterium, fill in the 'Suspect Foods' column with the foods most commonly implicated in outbreaks or infections, such as undercooked meat, unpasteurized dairy, or contaminated water.
Step 5: Complete the 'Treatment' and 'Prevention' columns by summarizing the standard medical treatments and public health measures, such as antibiotic therapy, hydration, vaccination (if available), and hygiene practices like handwashing and safe food preparation.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Foodborne Pathogens and Their Characteristics
Understanding the specific bacteria listed as causative agents is essential. Each pathogen has unique traits, such as preferred environments, modes of transmission, and symptoms caused. For example, Vibrio species are often linked to seafood, while E. coli O157 is associated with undercooked beef. Recognizing these traits helps identify suspect foods and appropriate responses.
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Introduction to Pathogenic Toxins
Treatment of Bacterial Foodborne Infections
Treatment varies depending on the bacterial agent and severity of infection. Some infections require antibiotics, while others are managed with supportive care like hydration. For instance, cholera caused by V. cholerae is treated with rehydration therapy, whereas some E. coli infections may not benefit from antibiotics. Knowing treatment protocols is crucial for effective patient care.
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Prevention Strategies for Foodborne Illnesses
Preventing foodborne diseases involves proper food handling, cooking, and storage practices. Measures include thorough cooking of meats, avoiding cross-contamination, and maintaining hygiene. Specific prevention may target particular pathogens, such as avoiding raw seafood to prevent Vibrio infections. Understanding prevention reduces incidence and protects public health.
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Related Practice
Textbook Question
Isolation of E. coli from a stool sample is diagnostic proof that the patient has
a. Cholera.
b. E. coli gastroenteritis.
c. Salmonellosis.
d. Typhoid fever.
e. None of the above
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Textbook Question
Gastric ulcers are caused by
a. Stomach acid.
b. H. pylori.
c. Spicy food.
d. Acidic food.
e. Stress.
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Textbook Question
All of the following can be transmitted by recreational (i.e., swimming) water sources except
a. Amebic dysentery.
b. Cholera.
c. Giardiasis.
d. Hepatitis B.
e. Salmonellosis.
Textbook Question
Identify the site colonized by the following organisms: E. granulosus, E. vermicularis, Giardia, H. pylori, hepatitis B virus, mumps virus, Rotavirus, Salmonella, Shigella, Streptococcus mutans, Trichinella spiralis, Trichuris.
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Textbook Question
Complete the following table:
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