Waterborne Pathogens and Foodborne Diseases (Lec 26)

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Questions and Answers

Which chemical is used in bread as a preservative?

Sodium nitrate

Sorbic acid

Sodium propionate (correct)

Sulfur dioxide

What is the major cause of food poisoning attributed to Clostridium perfringens?

Enterotoxin tainted meat products (correct)

Toxins destroyed at 80oC for 10 min

Exotoxin released in contaminated foods

Spores germinating in acidic conditions

Which pathogen is commonly associated with raw clams and shellfish?

Campylobacter (correct)

E. coli

Salmonella

Listeria monocytogenes

What is the primary method to destroy Botulism toxins?

Cooking at 80oC for 10 min Signup and view all the answers

Which chemical is commonly used in smoked ham and bacon as a preservative?

Sodium nitrate Signup and view all the answers

What is the characteristic symptom duration of Clostridium perfringens food poisoning?

24 hours Signup and view all the answers

Which pathogen is known for being acid tolerant and psychrotolerant?

Listeria monocytogenes Signup and view all the answers

Which pathogen is associated with food poisoning due to ingestion of preformed toxins?

Staphylococcus aureus Signup and view all the answers

Which method is used for food preservation in dried fruits and nuts?

Ethylene oxide Signup and view all the answers

Which virus is responsible for hepatitis?

Picornovirus Signup and view all the answers

Which of the following diseases is expected to increase in the United States due to its high resistance to chemicals used in water treatment?

Cryptosporidium Signup and view all the answers

What is the first epidemic of a waterborne disease likely caused by, according to the lecture?

An infected caveman relieving himself in waters upstream Signup and view all the answers

Which of the following is a foodborne disease-causing organism mentioned in the lecture?

Campylobacter Signup and view all the answers

What is the main focus of the lecture regarding food spoilage?

Interaction of intrinsic and extrinsic factors related to food spoilage Signup and view all the answers

Which microorganism is associated with 'beaver fever'?

Giardia Signup and view all the answers

What is trimethylamine oxide associated with in the context of the lecture?

Food spoilage Signup and view all the answers

Which factor is expected to contribute to an increase in waterborne disease in the United States?

Development of antibiotic resistant strains of pathogens Signup and view all the answers

What is the main objective of discussing food preservation in the lecture?

To describe various physical, chemical, and biological processes used to preserve foods Signup and view all the answers

What is the primary concern regarding microbiologically safe drinking water in developed countries, as stated in the lecture?

It can no longer be assumed Signup and view all the answers

What does the lecture emphasize as a factor contributing to the global water crisis?

Immediate measures not being taken Signup and view all the answers

Which pathogen causes Legionnaires disease?

Legionella pneumophila Signup and view all the answers

What is the leading cause of bacterial diarrheal illness in the United States?

Campylobacter jejuni Signup and view all the answers

How is Campylobacter infection primarily contracted?

Consuming undercooked meat or contaminated water Signup and view all the answers

What is the dormant form of Cryptosporidium called?

Oocyst Signup and view all the answers

How is Giardia primarily transmitted to humans?

Contaminated drinking water Signup and view all the answers

What is the cause of Amebiasis?

Entamoeba histolytica Signup and view all the answers

What is food spoilage primarily related to?

Appearance, smell, or taste changes Signup and view all the answers

What is crucial in preventing food spoilage and the growth of bacteria?

Controlling moisture, temperature, and pH levels Signup and view all the answers

What has contributed to the spread of waterborne pathogens in aging environmental infrastructure?

Deteriorating environmental infrastructure Signup and view all the answers

What has caused eutrophication and changes in food chain structure in water systems?

Anthropogenic alterations of water systems Signup and view all the answers

Study Notes

Waterborne Pathogens and Foodborne Diseases

Sanitary conditions and increased exposure to ultraviolet rays have led to lower immunity to pathogens, resulting in higher susceptibility to disease during system failures.
Anthropogenic alterations of water systems have caused eutrophication, changes in food chain structure, and unrestricted growth of "nuisance species," creating breeding sites for vectorborne diseases.
Changes in agricultural production methods, including high-density animal operations near urban development, have increased transmission of animal pathogens to humans.
Aging and deteriorating environmental infrastructure, particularly in inner cities, have contributed to the spread of waterborne pathogens.
Legionnaires disease is caused by Legionella pneumophila, a bacterium that can live in water and has been spread through air conditioning systems in large public buildings.
Campylobacter jejuni is the leading cause of bacterial diarrheal illness in the United States, causing more disease than Shigella and Salmonella combined.
Campylobacter infection symptoms include diarrhea, stomach cramps, fever, nausea, and vomiting, and it can be contracted by consuming undercooked meat or contaminated water.
Cryptosporidium is a protozoan parasite found in the intestines of animals and people, and its dormant form, called an oocyst, is excreted in the feces of infected individuals.
Giardia, known as "beaver fever," is a zoonotic parasite transmitted to humans through contaminated drinking water, causing symptoms such as diarrhea and cramps.
Amebiasis is an intestinal illness caused by the parasite Entamoeba histolytica, transmitted through contaminated food or water, with symptoms including chills, fever, and bloody diarrhea.
Food spoilage is any change in the appearance, smell, or taste of a food product, and stable foods with low water activity are less prone to bacterial and fungal growth.
Food preservation methods such as controlling moisture, temperature, and pH levels are crucial in preventing food spoilage and the growth of bacteria.

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Description

Test your knowledge of waterborne pathogens and foodborne diseases with this informative quiz. Explore the causes, symptoms, and transmission of common pathogens such as Legionella pneumophila, Campylobacter jejuni, Cryptosporidium, and Giardia. Learn about the impact of environmental infrastructure, agricultural practices, and food preservation methods on the spread of these diseases.