8 Questions
What is the primary cause of foodborne and waterborne diseases in humans?
Salmonella typhi
What is the minimum number of Salmonella cells required to cause foodborne salmonellosis?
10⁵–10⁶ cells
Which of the following foods is most associated with large numbers of outbreaks?
Foods of animal origin
What is the characteristic of Listeria monocytogenes that makes it vulnerable to pasteurization?
It is sensitive to pasteurization temperature
Which population is most susceptible to fatal listeriosis?
Newborns, infants, the elderly, and pregnant women
What is the primary source of Listeria monocytogenes?
Intestinal contents of animals and birds
What is the characteristic of Salmonella that allows it to multiply in food?
It can multiply in many foods without affecting acceptance qualities
What is the factor produced by Salmonella that contributes to its pathogenicity?
A thermostable cytotoxic factor
Study Notes
Foodborne Infections
- Foodborne infections occur from consuming food and water contaminated with pathogenic enteric bacteria and viruses.
Salmonellosis by Salmonella
- Before 1940, Salmonella typhi and Sal.paratyphi were considered major causes of worldwide foodborne and waterborne diseases.
- Salmonella cells can multiply in many foods without affecting their acceptance qualities.
- Salmonellae are natural inhabitants of the gastrointestinal tracts of many animals.
- The ability of Salmonella pathogens to invade and damage cells is attributed to the production of a thermostable cytotoxic factor.
- Consuming 10^5-6 cells can cause foodborne salmonellosis, which can be fatal, especially for the sick, infants, and the elderly.
- Foods of animal origin, such as beef, chicken, pork, eggs, milk, and their products, have been associated with large numbers of outbreaks.
Listeriosis by Listeria monocytogenes
- Human listeriosis has been recognized for a long time.
- Individuals with normal health may not develop symptoms or show a very mild enteric form of the disease.
- However, it is highly fatal to newborns, infants, the elderly, and pregnant women.
- Listeria monocytogenes are sensitive to pasteurization temperature (71.7°C for 15 s or 62.8°C for 30 min).
- They are isolated from the intestinal contents of animals and birds.
- A large proportion of uncooked meat, milk, egg, seafood, fish, leafy vegetables, and tubers (potatoes and radishes) contain Listeria monocytogenes.
This quiz covers the basics of foodborne infections, including Salmonellosis caused by Salmonella, its history, and effects on food and animals.
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