Lecture 15: Water and Foodborne Diseases
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Questions and Answers

Which pathogen is most commonly associated with cholera?

  • Vibrio cholerae (correct)
  • Pseudomonas aeruginosa
  • Salmonella enterica
  • Escherichia coli
  • What illness is primarily caused by Legionella pneumophila?

  • Gastrointestinal illness
  • Viral hepatitis
  • Legionellosis (correct)
  • Typhoid fever
  • Which of the following is NOT a source of waterborne disease transmission?

  • Potable water used for drinking and cooking
  • Recreational water from public ponds and lakes
  • Filtered and chlorinated water (correct)
  • Untreated surface water
  • Which pathogen is associated with giardiasis?

    <p>Giardia intestinalis (B)</p> Signup and view all the answers

    What disease is primarily caused by Norovirus?

    <p>Gastrointestinal illness (C)</p> Signup and view all the answers

    Which pathogen is linked to septicemia and skin infections?

    <p>Pseudomonas aeruginosa (D)</p> Signup and view all the answers

    What is one of the common methods for treating potable water?

    <p>Extensive treatment including filtration and chlorination (C)</p> Signup and view all the answers

    Which disease is caused by the parasite Schistosoma?

    <p>Schistosomiasis (B)</p> Signup and view all the answers

    What defines a waterborne outbreak?

    <p>Two or more illnesses linked to the same water at the same time (B)</p> Signup and view all the answers

    Which of the following is NOT a characteristic of coliforms?

    <p>Spore-forming (D)</p> Signup and view all the answers

    What is the primary fecal coliform used in water safety testing?

    <p>Escherichia coli (A)</p> Signup and view all the answers

    Which method is commonly used for enumerating coliforms in water samples?

    <p>Membrane filter (MF) procedure (B)</p> Signup and view all the answers

    In the IDEXX Colilert test system, what indicates the presence of E. coli?

    <p>Media becomes fluorescent blue (B)</p> Signup and view all the answers

    Which of the following diseases is associated with waterborne outbreaks?

    <p>Cholera (D)</p> Signup and view all the answers

    What do coliforms indicate when found in water samples?

    <p>Presence of fecal contamination (B)</p> Signup and view all the answers

    What process is used to distinguish E. coli from total coliforms?

    <p>Defined substrates testing (A)</p> Signup and view all the answers

    What is the primary way Legionella pneumophila is disseminated?

    <p>Humidified aerosols from water sources (B)</p> Signup and view all the answers

    Which antibiotics are effective in treating Legionellosis?

    <p>Rifampin and erythromycin (A)</p> Signup and view all the answers

    What factor primarily determines a food's susceptibility to microbial spoilage?

    <p>Moisture content (B)</p> Signup and view all the answers

    What is defined as any change in appearance, smell, or taste of a food product that makes it unpalatable?

    <p>Food spoilage (B)</p> Signup and view all the answers

    Which type of food typically has the highest moisture content?

    <p>Perishable foods (C)</p> Signup and view all the answers

    Which organism is frequently responsible for contaminating meat products?

    <p>Escherichia coli (D)</p> Signup and view all the answers

    What is a common preventive measure for Legionellosis?

    <p>Regular maintenance of cooling systems (A)</p> Signup and view all the answers

    What characteristic is not typical of perishable foods?

    <p>Long shelf life (C)</p> Signup and view all the answers

    What is the main characteristic of superantigens produced by aureus?

    <p>Produces a large T cell response and inflammatory response (B)</p> Signup and view all the answers

    Which Clostridium species is most often responsible for serious food poisoning cases with extensive annual reports?

    <p>Clostridium perfringens (A)</p> Signup and view all the answers

    How long after consumption does the enterotoxin from C. perfringens typically produce symptoms?

    <p>6–15 hours (D)</p> Signup and view all the answers

    What is the most common source of botulism cases?

    <p>Home-prepared foods (D)</p> Signup and view all the answers

    What is the average annual number of botulism cases?

    <p>150 (C)</p> Signup and view all the answers

    How does Salmonella invade the body after consumption?

    <p>By invading phagocytes and growing as an intracellular pathogen (D)</p> Signup and view all the answers

    What is the usual resolution time for Salmonellosis after infection?

    <p>2–5 days (D)</p> Signup and view all the answers

    Which of the following is NOT a source of Salmonella infection?

    <p>Cooking fish (B)</p> Signup and view all the answers

    What is the primary purpose of food preservation methods like refrigeration and freezing?

    <p>To slow down the growth of microbes and delay spoilage (D)</p> Signup and view all the answers

    What could indicate a failure in the canning process?

    <p>Swollen cans (D)</p> Signup and view all the answers

    Which method is NOT commonly used for food preservation?

    <p>Boiling at room temperature (D)</p> Signup and view all the answers

    How do sugar and salt contribute to food preservation?

    <p>By reducing the availability of water for microbial growth (D)</p> Signup and view all the answers

    Which type of bacteria is primarily involved in the fermentation of milk products?

    <p>Lactic acid bacteria (A)</p> Signup and view all the answers

    What is the main process involved in fermentation?

    <p>Anaerobic catabolism of organic compounds (B)</p> Signup and view all the answers

    Which of the following foods is preserved through dehydration?

    <p>Meat products (D)</p> Signup and view all the answers

    What role do antimicrobial chemicals play in food preservation?

    <p>They inhibit microbial growth (C)</p> Signup and view all the answers

    What type of illness results from consuming foods with preformed microbial toxins?

    <p>Food poisoning (D)</p> Signup and view all the answers

    Which microorganism is commonly associated with food poisoning due to enterotoxins?

    <p>Staphylococcus aureus (D)</p> Signup and view all the answers

    What is the primary mode of infection in foodborne diseases?

    <p>Growth of pathogens in contaminated food (B)</p> Signup and view all the answers

    Why is molecular testing important in foodborne disease sampling?

    <p>It detects pathogen presence accurately (D)</p> Signup and view all the answers

    How long after consuming contaminated food does gastroenteritis typically occur in cases of staphylococcal food poisoning?

    <p>Within 1-6 hours (D)</p> Signup and view all the answers

    Which of the following is a standard method for microbial sampling in foodborne diseases?

    <p>Isolation of pathogens from food (D)</p> Signup and view all the answers

    What is the estimated annual incidence of staphylococcal food poisoning cases?

    <p>185,000 cases (D)</p> Signup and view all the answers

    What is a key difference between foodborne infection and foodborne intoxication?

    <p>Foodborne infection requires pathogen growth in the host. (A)</p> Signup and view all the answers

    Flashcards

    Waterborne diseases

    Illnesses transmitted through contaminated water.

    Vibrio cholerae

    A bacterium that causes cholera.

    Cholera

    A serious diarrheal illness caused by Vibrio cholerae.

    Legionellosis

    A lung infection caused by Legionella pneumophila often found in water systems.

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    Potable water

    Water that is safe for drinking and cooking, usually treated.

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    Recreational water

    Water sources for swimming or other activities. Can carry germs.

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    Water treatment

    Processes like filtration and chlorination to make water safe to drink.

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    Major Waterborne Pathogens

    Bacteria, viruses, and parasites that can spread diseases through water.

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    Waterborne Outbreak

    Two or more people getting sick from drinking the same water at the same time.

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    Indicator Organism

    A microbe found in water that signals the potential presence of harmful pathogens.

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    Coliforms

    Bacteria found in the intestines of animals, including humans. Used to indicate potential water contamination.

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    Fecal Coliforms

    A specific type of coliform found in fecal matter, indicating a higher risk of contamination.

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    E. coli

    A type of fecal coliform bacterium often used as an indicator of fecal contamination in water.

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    Membrane Filter (MF) Procedure

    A method commonly used to test water for the presence of coliforms by filtering water samples and then growing bacteria on a special membrane.

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    IDEXX Colilert Test

    A water test that uses specific chemicals to identify different bacteria. Coliforms change the media yellow, and E. coli makes it glow blue.

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    Cholera, Legionellosis, Typhoid Fever

    These are just a few examples of waterborne diseases that can make people very sick.

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    Legionella pneumophila

    A type of bacteria that causes Legionellosis, a lung infection. It thrives in water systems, particularly cooling towers and air conditioners.

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    Legionellosis Transmission

    Legionellosis is spread through inhaling contaminated aerosols, typically from water systems like cooling towers and air conditioners. It is not spread person-to-person.

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    Legionellosis Impact

    Legionella pneumophila infects the lungs, residing within macrophages and monocytes. Individuals with weakened immune systems or older adults are more susceptible to severe illness.

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    Legionellosis Diagnosis

    Diagnosing Legionellosis involves culturing bronchial washings (fluid from the lungs) or using serological tests to detect antibodies against the bacteria.

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    Legionellosis Treatment

    Legionellosis is treated with antibiotics, primarily rifampin and erythromycin.

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    Legionellosis Prevention

    Preventing Legionellosis involves improving the maintenance and design of water-dependent systems like air conditioners, cooling towers, and water delivery networks.

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    Food Spoilage

    Any change in food's appearance, smell, or taste that makes it undesirable to eat. It might still be safe, but it's considered unacceptable.

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    Perishable vs. Nonperishable

    Perishable foods, like fresh produce, have high moisture content and spoil easily. Nonperishable foods, like grains, have low moisture content and are less prone to spoilage.

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    Food Preservation

    Techniques used to slow down the growth of microbes and extend the shelf life of food.

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    Refrigeration

    A method of food preservation that slows microbial growth by lowering temperatures.

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    Freezing

    A food preservation method that uses extremely low temperatures to stop microbial activity.

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    Heating

    Food preservation method that uses heat to kill or reduce the number of microbes.

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    Drying and Dehydration

    Food preservation method that removes water, making it difficult for microbes to survive.

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    Fermentation

    A process where microbes break down sugars in food, producing acids and other compounds that preserve it.

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    Lactic Acid Bacteria

    Bacteria that produce lactic acid, often used in dairy products like yogurt and cheese.

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    Acetic Acid Bacteria

    Bacteria that produce acetic acid (vinegar), used for pickling.

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    Food Poisoning

    Illness caused by consuming food containing preformed microbial toxins. The microbes that made the toxins don't have to grow in the body.

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    Food Infection

    Microbial infection caused by consuming contaminated food. The pathogen then multiplies inside the body.

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    Microbial Sampling for Foodborne Illness

    Testing food for harmful microbes. Rapid methods look for specific pathogens like E. coli O157:H7, using molecular and immunology-based techniques.

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    Standard Method for Isolating Pathogens

    Growing and identifying the specific microbe causing a foodborne illness.

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    Staphylococcal Food Poisoning

    Foodborne illness caused by toxins produced by Staphylococcus aureus. These toxins are heat- and acid-stable, causing gastroenteritis within a few hours of eating.

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    Clostridial Food Poisoning

    Caused by toxins from Clostridium bacteria, often found in improperly canned foods. Symptoms include nausea, vomiting, and abdominal cramps.

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    Enterotoxins of S. aureus

    Toxins produced by Staphylococcus aureus that cause food poisoning. These toxins affect the gastrointestinal system.

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    Staphylococcal Food Poisoning Prevalence

    It's estimated that 185,000 cases of staphylococcal food poisoning occur in the United States each year.

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    Superantigens

    Bacterial toxins that trigger a massive immune response by activating a large number of T cells, causing widespread inflammation.

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    Clostridium perfringens

    A bacterium that causes food poisoning by producing an enterotoxin in the intestines. It's the fourth most common food poisoning culprit in the US.

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    Botulism

    A serious food poisoning caused by the neurotoxin produced by Clostridium botulinum. This toxin affects the nervous system.

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    Enterotoxin

    A type of toxin produced by some bacteria that specifically targets the intestines, causing digestive problems.

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    Salmonellosis

    A gastrointestinal illness caused by Salmonella bacteria found in contaminated food or water. It causes diarrhea, fever, and abdominal cramps.

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    Pathogenic E. coli

    Certain strains of Escherichia coli bacteria that can cause severe foodborne illness, often through contaminated food.

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    Salmonella Infection

    When Salmonella bacteria invade the body, typically through contaminated food or water, causing the illness known as salmonellosis.

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    Endotoxin

    A type of toxin that is part of the outer cell wall of certain bacteria. It is released when the bacteria die and can cause illness.

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    Study Notes

    Lecture 15: Water and Food as Vehicles of Bacterial Diseases

    • This lecture covers water and food as vectors for bacterial diseases.
    • Waterborne diseases are transmitted through contaminated water sources.
    • Foodborne diseases result from contaminated food.
    • Food spoilage refers to changes in appearance, smell, or taste that make a food product undesirable.
    • Preservation methods slow microbial growth or eliminate pathogens.

    Water as a Disease Vehicle

    • Agents and sources of waterborne diseases include bacteria like Vibrio cholerae, Legionella pneumophila, and Salmonella enterica.
    • Public health and water quality are crucial to prevent waterborne diseases.
    • Water quality is tested for specific indicator organisms, such as coliforms, to identify potential contamination.
    • Escherichia coli is commonly used in water safety testing.

    Table: Major Waterborne Pathogens

    • This table lists various pathogens and associated diseases, including Vibrio cholerae (Cholera), Legionella pneumophila (Legionellosis), Salmonella,* and Escherichia coli.
    • Other pathogens are listed, such as Pseudomonas aeruginosa, Campylobacter jejuni, norovirus, hepatitis A virus, Cryptosporidium parvum, and Giardia intestinalis.
    • Specific bacteria are associated with significant waterborne outbreaks in the US.

    Cholera Outbreak in Haiti (2010)

    • The 2010 Haiti cholera outbreak was the largest ever recorded, resulting in over 820,000 cases and nearly 10,000 deaths.
    • The collaborative response from the CDC, Haitian Ministry of Public Health, and other organizations was critical for controlling the outbreak.
    • This outbreak highlighted the importance of rapid response to public health emergencies.

    Gaza's Disease Risk (20XX)

    • Overcrowded conditions, contaminated water, and poor sanitation increased disease risk in Gaza.
    • Inadequate sanitation and water supplies facilitate the spread of hepatitis A.
    • Hepatitis A is a viral infection of the liver, often transmitted through contaminated food or water.

    Legionnaires' Outbreak in Orillia, Ontario (2022)

    • A cooling tower was linked to a legionellosis outbreak in Orillia, Ontario, resulting in 35 confirmed cases and one death.
    • The article highlights the importance of environmental controls, public health response, and preventative strategies to mitigate similar outbreaks.

    Agents and Sources of Waterborne Diseases

    • Common water sources for waterborne disease transmission include potable water (drinking and cooking) and recreational water.
    • Potable water must undergo extensive treatment including filtration and chlorination.
    • Recreational water from public ponds, lakes, and swimming pools can be contaminated.

    Public Health and Water Quality

    • Screening for every pathogenic organism in water is impractical.
    • Water sources are routinely tested for indicator organisms, like coliforms.
    • Coliforms are microorganisms inhabiting the intestinal tract. They are used as indicators of potential contamination.
    • Coliforms are gram-negative rods. They are non-sporulating and ferment lactose.
    • Fecal coliforms are specifically used in water safety testing, as not all coliforms are fecal. E. coli is a crucial fecal coliform.
    • Testing methods for coliforms and E. coli include membrane filtration (MF) and analysis of organisms through substrate testing. The IDEXX Colilert test system is commonly used for coliform counts.

    Waterborne Diseases

    • Waterborne diseases, such as cholera, legionellosis, and typhoid fever, are prevalent worldwide.

    Vibrio cholerae and Cholera

    • Cholera is a diarrheal illness caused by Vibrio cholerae.
    • Cholera is endemic in certain regions of Africa, Asia, and the Americas.
    • Proper water treatment can control this disease.

    Pathogenesis of Cholera

    • Vibrio cholerae attaches to the small intestine and releases cholera toxin.
    • Cholera toxin causes severe diarrhea.
    • Severe dehydration and death can result from the disease.

    Diagnosis, Prevention, and Treatment of Cholera

    • Cholera diagnosis involves the presence of V. cholerae in patient stool.
    • Cholera prevention is reliant on public health measures such as water treatment.
    • Treatment involves oral rehydration therapy and electrolyte replacement, along with potential antibiotic therapy.

    Legionellosis

    • Legionellosis is caused by Legionella pneumophila.
    • This pathogen is frequently found in man-made water systems such as cooling towers and evaporative condensers in air conditioners.
    • The disease is transmitted through aerosols from contaminated water sources.
    • Legionella pneumophila is a gram-negative bacterium, obligately aerobic, with complex nutritional requirements.
    • Legionella are found in biofilms and are relatively resistant to heating and chlorination.
    • Treatment involves antibiotics (e.g., rifampin, erythromycin). Prevention involves improving maintenance and design of water-dependent systems.

    Food as a Disease Vehicle

    • Food spoilage results in changes in food appearance, smell, or taste that make it undesirable to consume.
    • Food preservation slows microbial growth, and certain methods sterilize.
    • Canning can lead to swollen cans if not properly processed, meaning the food should not be consumed
    • Types of preservation include refrigeration, freezing, drying, and chemical preservatives (e.g., salt, sugar, nitrites).

    Food Spoilage and Food Preservation

    • Susceptibility to microbial spoilage depends on moisture content.
    • Perishable foods have a higher moisture content.
    • Fresh foods are spoiled by bacteria and fungi.
    • Food preservation methods reduce water activity and bacterial growth.

    Foodborne Diseases

    • Food poisoning (foodborne intoxication): Results from consuming foods with pre-formed microbial toxins, that don’t require further growth to cause harm.
    • Food infection: Results from consuming foods with live pathogens, that cause a subsequent infection.
    • Foodborne microorganisms are identified through isolation and testing.
    • Typical methods include isolation of pathogen from food and/or patient samples and microbial sampling using a stomacher homogenizer to evaluate the suspected food sample. Pathogens may be detected through appropriate diagnostic tools.

    Staphylococcal Food Poisoning

    • Staphylococcus aureus bacteria produce heat- and acid-stable toxins on foods.
    • This causes gastroenteritis within a few hours after consumption.
    • This is a significant source of foodborne illness.

    Clostridial Food Poisoning

    • Certain Clostridium species (e.g., Clostridium perfringens, Clostridium botulinum) cause food poisoning.
    • C. perfringens is the fourth most frequent cause of food poisoning, with toxins being heat labile.
    • C. botulinum produces a neurotoxin that is heat-sensitive and can be fatal. Home-processed foods are common sources of C. botulinum.

    Food Infection (Examples)

    • Foodborne illnesses include salmonellosis, pathogenic Escherichia coli, Campylobacter, listeriosis, and other infections.
    • Salmonellosis is caused by Salmonella bacteria, with symptoms including diarrhea within 8-48 hours.

    Pathogenic Escherichia coli strains

    • Most E. coli are nonpathogenic.
    • Pathogenic strains can cause serious illness, exemplified by Shiga toxin-producing E. coli (STEC). STEC releases verotoxin, causing bloody diarrhea and kidney failure.

    Campylobacter

    • Campylobacter spp. is another significant cause of foodborne illness.
    • Usually transmitted through the ingestion of contaminated poultry, raw shellfish, pork or contaminated surface waters.
    • The infection requires microbial isolation from patient specimens.

    Listeriosis

    • Listeria monocytogenes bacteria cause listeriosis, which can lead to bacteremia and meningitis.
    • This pathogen is found in various food products.
    • Listeria are intracellular pathogens and survive and multiply within infected phagocytes.
    • Listeriosis is diagnosed by culturing Listeria in blood or cerebrospinal fluid samples.

    Other Foodborne Infectious Diseases

    • Prions are proteins that cause degeneration of the nervous system.
    • Variant Creutzfeldt-Jakob Disease (vCJD) is linked to consumption of beef from cattle infected with bovine spongiform encephalopathy (BSE).

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    Description

    This quiz focuses on the transmission of bacterial diseases through water and food. It covers important pathogens, the role of water quality, and preservation methods to prevent food spoilage. Test your knowledge on how water and food serve as vehicles for these diseases.

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