Undergraduate Medicine Year 2: Enteric Infections

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Questions and Answers

What is the primary method of treatment for gastroenteritis?

Rest and diet modification

Intravenous medication

Rehydration (correct)

Antibiotics for all patients

When are antibiotics indicated for patients with gastroenteritis?

If symptoms last more than 48 hours

If they are bacteraemic or immunosuppressed (correct)

Always for all patients

Only if they have a fever

Which antibiotic may be used if indicated for gastroenteritis?

Metronidazole

Amoxicillin

Ciprofloxacin (correct)

Penicillin

What is one of the recommended practices for preventing gastroenteritis?

Good food hygiene practices Signup and view all the answers

Which of the following is NOT a part of the treatment protocol for gastroenteritis?

Antibiotics for everyone Signup and view all the answers

Which organism is primarily associated with giardiasis?

Giardia lamblia Signup and view all the answers

Which of the following pathogens is commonly responsible for amoebiasis?

Entamoeba histolytica Signup and view all the answers

Which bacteria are categorized as non-typhoidal Salmonella?

Salmonella enteritidis Signup and view all the answers

Which condition is NOT caused by Vibrio species?

Giardiasis Signup and view all the answers

Which of these pathogens is primarily associated with foodborne illnesses?

Listeria spp Signup and view all the answers

What is the primary diagnostic method for enterohaemorrhagic E. coli?

PCR (faeces) Signup and view all the answers

Why are antibiotics not recommended for treating enterohaemorrhagic E. coli infections?

They lead to increased toxin release. Signup and view all the answers

What is one of the key management practices for patients with enterohaemorrhagic E. coli?

Rehydration Signup and view all the answers

In managing enterohaemorrhagic E. coli, what isolation measures are suggested?

Isolation in hospital with contact precautions Signup and view all the answers

Which of the following is true regarding the culture method for diagnosing enterohaemorrhagic E. coli?

Culture in a reference lab is necessary to confirm. Signup and view all the answers

What is the primary symptom of enterotoxigenic E. coli infection?

Watery (non-bloody) diarrhoea Signup and view all the answers

What is the primary cause of gastroenteritis?

Contaminated food or drink Signup and view all the answers

Which of the following is NOT a recognized complication of food poisoning?

Psychosis Signup and view all the answers

In which regions is enterotoxigenic E. coli most commonly found?

Underdeveloped countries or regions with poor sanitation Signup and view all the answers

What is the typical duration for the symptoms of an enterotoxigenic E. coli infection?

1-5 days Signup and view all the answers

What is the minimum frequency of loose or liquid stools required to define diarrhea?

3 times in 24 hours Signup and view all the answers

Which of the following is a key virulence factor in foodborne pathogens?

Toxin production Signup and view all the answers

Which of the following best describes the severity of the symptoms caused by enterotoxigenic E. coli?

Can range from minor discomfort to severe cholera-like syndrome Signup and view all the answers

What is the incubation period for enterotoxigenic E. coli infection?

1-3 days Signup and view all the answers

How are most cases of food poisoning transmitted?

Contaminated food/water Signup and view all the answers

Which factor is NOT typically associated with food poisoning outbreaks?

Mild stress levels Signup and view all the answers

What is one common symptom of food poisoning?

Nausea Signup and view all the answers

What type of illness can food poisoning result in besides gastroenteritis?

Neurological syndromes Signup and view all the answers

Study Notes

Learning Outcomes

Understand the epidemiology of key foodborne pathogens.
Identify virulence factors of foodborne pathogens and their roles in infection.
Describe the pathogenesis of food poisoning.
Recognize clinical features and complications associated with food poisoning.
Outline laboratory diagnosis techniques for food poisoning.
Select appropriate management strategies for patients experiencing food poisoning.
Implement measures to prevent foodborne illnesses.

Definitions

Gastritis: Inflammation of the stomach lining.
Gastroenteritis: Inflammation of the stomach and intestinal lining, often caused by food poisoning or irritants.
Food Poisoning: Illnesses resulting from ingesting contaminated food causing gastrointestinal issues, systemic illness, or neurological syndromes.
Diarrhoea: Defined as three or more loose or liquid stools within 24 hours for an extended period (more than three days).

Food Poisoning Epidemiology

Common and caused by various infectious agents; often sporadic with potential outbreaks.
Reporting to Public Health agencies required; details available on HPSC website.
Transmission typically occurs via contaminated food/water; implicated pathogens include:
- Non-typhoidal Salmonella
- Shigella spp.
- Vibrio spp.
- Yersinia spp.
- Listeria spp.
- Protozoa such as Giardia lamblia and Entamoeba histolytica.

Lecture Focus

Diagnosis through PCR and culture of faeces or blood is essential for determining food poisoning causes.

Treatment

Rehydration is critical for all cases.
Antibiotics are not routinely prescribed for gastroenteritis unless the patient is bacteremic or immunosuppressed, with azithromycin or ciprofloxacin used if susceptible.
Preventative measures rely on good food hygiene practices, including proper cooking/storage of meat and thorough handwashing after contact with animals or raw meat.

Specific Pathogens

Enterohaemorrhagic E. coli:
- Diagnosis via PCR of faeces; culture confirmation needed from reference labs.
- Management focuses on rehydration; antibiotics can exacerbate symptoms due to toxin release.
- Hospitalization may be necessary for isolated cases with contact precautions.
Enterotoxigenic E. coli (Traveler's Diarrhoea):
- Common in underdeveloped regions with poor sanitation.
- Short incubation period (1-3 days), presenting with watery diarrhoea, fever, and nausea.
- Symptoms can range from mild discomfort to severe cholera-like syndrome; usually self-limiting within 1-5 days.

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Description

This quiz focuses on enteric infections, covering the epidemiology and virulence factors of clinically important foodborne pathogens. Students will explore the biological roles of these factors in the pathogenesis of infection. Prepare to delve into essential concepts for understanding gastrointestinal infections.