Microorganismi et Morbi
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Questions and Answers

Quod genus microorganismi est responsabile pro intoxicatione botulinica?

  • Streptococcus
  • Clostridium (correct)
  • Staphylococcus
  • Bacillus

    • Quae genus microorganismi est gram-negativa et anaerobica?

  • Staphylococcus
  • Salmonella (correct)
  • Bacillus
  • Clostridium

    • Quae genus microorganismi est gram-positiva et sporigenica?

  • Yersinia
  • Clostridium (correct)
  • Vibrio
  • Escherichia

    • Quae genus microorganismi est responsalis pro varietate morborum, inclusa pneumonia, meningitis, et septicemia?

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

    Quae genus microorganismi est responsalis pro intoxicatione alimentaria, saepe associata cum cibis canned?

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

    Quae genus microorganismi est gram-negativa et responsalis pro infectionibus gastrointestinalibus?

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

    Quae genus microorganismi est gram-positiva et responsalis pro infectionibus cutis, sicut folliculitis et acne?

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

    Quae genus microorganismi est responsalis pro morbo tuberculosis?

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

    Quae genus microorganismi est responsalis pro morbo diphtheriae?

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

    Quae genus microorganismi est responsalis pro morbo anthracis?

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

    Quid est effectus atmosphaerae 100% CO2 in evolutione C. botulinum?

    <p>Rallenta evolutionem C. botulinum. (B)</p> Signup and view all the answers

    Quid est effectus floris competitivae in evolutione C. botulinum?

    <p>Inhibet evolutionem C. botulinum. (A)</p> Signup and view all the answers

    Quid est effectus lievitiorum et muffe in evolutione C. botulinum?

    <p>Promovet evolutionem C. botulinum. (A)</p> Signup and view all the answers

    Quid est effectus enzymorum productorum a bacteriae proteolyticae, sicut C. sporogenes et B. cereus, in toxina botulinica?

    <p>Metabolizant toxinam preformatam. (A)</p> Signup and view all the answers

    Quid est periodus incubationis pro botulismo alimentario?

    <p>2 horae ad 8 dies. (D)</p> Signup and view all the answers

    Quae sunt tres principales formae botulismi?

    <p>Alimentaria, infantis, et vulneris (A)</p> Signup and view all the answers

    Quid est causa botulismi infantis?

    <p>Praesentiam bacteriae C. botulinum in intestino infantum. (B)</p> Signup and view all the answers

    Quid est differentia inter botulismo alimentario et botulismo infantis vel vulneris?

    <p>Botulismus alimentarius est causatus a toxina preformata, dum botulismus infantis et vulneris sunt causati a bacteria C. botulinum producente toxinam in corpore. (C)</p> Signup and view all the answers

    Quae ex his optionibus est methodus efficax ad minuendam formationem botulinum in cibis?

    <p>Additio salis ad cibum (B)</p> Signup and view all the answers

    Quae ex his optionibus est methodus efficax ad destruendam toxinam botulinum in cibis?

    <p>Calefactio cibi ad 85°C per 5-6 minuta (B)</p> Signup and view all the answers

    Quod ex his est verum circa Clostridium botulinum?

    <p>Est bacterium sporigenicum (D)</p> Signup and view all the answers

    Quod ex his est verum circa botulinum?

    <p>Est toxinum productum a bacteria (C)</p> Signup and view all the answers

    Quid est responsalis pro intoxicatione botulinica?

    <p>Consumptio cibi contaminati cum Clostridium botulinum (D)</p> Signup and view all the answers

    Quale sierotipo è associato principalmente ai cibi di origine vegetale?

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

    In quale territorio geografico si trova spesso il sierotipo E?

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

    Quae ex his optionibus NON est factor in incremento Clostridium botulinum?

    <p>Presentia salis (A)</p> Signup and view all the answers

    Quale sierotipo sembra essere associato principalmente ai prodotti a base di carne, in particolare il prosciutto?

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

    Quod ex his est verum circa toxinam botulinum?

    <p>Inactivatur a calefactione cibi ad temperaturas superiores quam 85°C (B)</p> Signup and view all the answers

    Quale differenza fondamentale esiste tra i sierotipi A, B, e F?

    <p>I sierotipi B e F sono proteolitici, mentre A non lo è. (C)</p> Signup and view all the answers

    Quale caratteristica distingue i sierotipi C e D dai sierotipi A, B, E, e F?

    <p>I sierotipi C e D possono essere sia proteolitici che non proteolitici, mentre gli altri sono esclusivamente proteolitici. (A)</p> Signup and view all the answers

    Quale è il sinonimo latino per "salsiccia"?

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

    Quale è il nome dell’agente eziologico del botulismo?

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

    Chi ha isolato per la prima volta l'agente eziologico del botulismo?

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

    Quale dei seguenti fattori NON è stato menzionato come causa di botulismo?

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

    Quale tipo di tossina botulinica è considerato il più tossico?

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

    Quale delle seguenti affermazioni è VERA riguardo al botulismo?

    <p>È causata da un batterio che produce una tossina. (D)</p> Signup and view all the answers

    Quale delle seguenti sostanze può essere idrolizzata dai ceppi di C.botulinum proteolitici?

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

    Quale tipo di botulismo è principalmente associato agli animali?

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

    Quae conditio optima est pro germinatione sporarum Clostridium botulinum?

    <p>Atmosphaera anaerobica cum reductis valoribus Aw (A)</p> Signup and view all the answers

    Quae est maxima concentratio salis quae inhibere potest productionem toxinae a Clostridium botulinum ceptis proteolytici?

    <p>10% (B)</p> Signup and view all the answers

    Quae affermatio est vera de Clostridium botulinum et eius productione toxinae?

    <p>Productionem toxinae faventur a temperatis conditionibus. (B)</p> Signup and view all the answers

    Quae est differentia critica inter ceptis proteolytici et non proteolytici Clostridium botulinum?

    <p>Ceppi proteolytici possunt digerere proteinas, dum ceppi non proteolytici non possunt. (C)</p> Signup and view all the answers

    Quae est minima temperatura necessaria pro germinatione sporarum et productione toxinae a ceptis proteolytici Clostridium botulinum?

    <p>4.6 °C (A)</p> Signup and view all the answers

    Quae affermatio est vera de Clostridium botulinum et eius relatione cum actio aquae (Aw)?

    <p><em>Clostridium botulinum</em> requirit alta Aw pro evolutione. (B)</p> Signup and view all the answers

    Quae est differentia critica inter Clostridium botulinum et aliae bacteria cum refertur ad atmosphaeram oxygenii?

    <p><em>Clostridium botulinum</em> est anaerobium, significat quod non requirit oxygenium pro evolutione. (C)</p> Signup and view all the answers

    Quae argumentum est contra packaging sub vacuo ut methodum ad inhibitionem productionis toxinae per Clostridium botulinum?

    <p>Atmosphaera vacua non sufficit ad inhibere productionem toxinae per <em>Clostridium botulinum</em>. (B)</p> Signup and view all the answers

    Study Notes

    Professor

    • Maria Luisa Savo Sardaro

    Topic

    • Gram-positive pathogens 2

    Gram-positive pathogens

    • Proteobacteria (alpha, gamma, etc.)
    • Firmicutes (low GC, high GC)
    • Specific pathogens and subgroups detailed in the slides (e.g., Clostridium botulinum, Bacillus, Listeria)

    Clostridium Botulinum

    • Gram-positive, spore-forming, anaerobic microorganism
    • Responsible for food poisoning (along with S. aureus)
    • Formerly, meat and meat products were the main source
    • Now, more importantly, it targets vegetables and seafood.

    Toxins

    • C. botulinum produces various types (A-G) of neurotoxins.
    • Type A is the most toxic.
    • Toxins are produced during growth and released upon cell lysis (spore formation).
    • The toxins target nerve cells, blocking acetylcholine release.
    • Affects neuromuscular junctions, leading to flaccid paralysis.
    • A small dose can be lethal.
    • The effects of toxins can be found in animals
    • The illness is identifiable through botulism symptoms in animals and humans.

    Types of Botulism

    • Foodborne botulism : Toxins present in food.
    • Infant botulism : Spores germinate in the intestines of infants.
    • Wound botulism : Spores enter a wound.

    Botulism Characteristics

    • Incubation period is 2-8 days or hours depending on the type
    • Symptoms: nausea, vomiting, vision and speech impairing issues, difficulties in swallowing
    • Mortality : Can be fatal due to respiratory failure.

    Environmental factors impacting C. botulinum growth

    • Temperature.
    • pH.
    • Water activity (Aw).
      • Redox potential.
    • Competitive flora.
    • Temperature influence on spore formation and toxin production. (Lower temps delay)
    • pH influence on germination and toxin production (neutral or slightly alkaline).
    • Water activity (Aw): Higher Aw favors growth

    Clostridium perfringens

    • Gram-positive, spore-forming, anaerobic bacterium.
    • Able to grow even at moderate levels of oxygen.
    • Food poisoning.
    • Often associated with large catering services and mass food preparation.

    C. perfringens toxins and clinical manifestations

    • Food poisoning: Symptoms appear 8-12 hours after eating, including abdominal pain and diarrhea.
    • Toxins can be produced (some types cause severe illness) in food during storage.
    • Spores are resistant to heat; heat-processing is needed to remove them.

    Prevention strategies (for both C. botulinum and C. perfringens)

    • Proper food handling (especially food preparation and storage).
    • Cooking at high temperatures.
    • Cold storage (below 4°C).
    • Avoiding the contamination of foods with soil or dust or other external pathogens.

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    Description

    Quiz explorat genus microorganismi et eorum relationem ad morbos. Interroga de microorganismis gram-negativis et gram-positivis, necnon eorum effectus in salute humana. Examini submittuntur etiam materiae de intoxicatione alimentaria et infectionibus cutaneis.

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