Exam 32: Waterborne and Foodborne Bacterial and Viral Diseases

Treatment of all pathogenic E. coli infections involves supportive therapy and, in some cases, may also include antimicrobial drugs.

Local and state authorities can set standards for recreational water that are above or below the guidelines set by the United States government.

Severe cases of Staphylococcus aureus food poisoning may require treatment

To be certain the botulinum toxin is inactivated, the source must be heated for at least 2 minutes at 80°C.

BOTH physical and chemical methods are used to treat and purify water.

Why are enteric bacteria such as Escherichia coli common meat contaminants?

Gram-negative bacteria are responsible for causing over 60% of foodborne illness.

Salmonellosis can be caused by contaminated food or contaminated water.

The Campylobacter spp. are

Identify and define the categories of food perishability. Compare the perishability of sugar, milk, and hard cheeses (such as parmesan).

Acidic foods generally need a higher canning temperature than do nonacidic foods.

The type of Escherichia coli that produces a verotoxin similar to the one produced by Shigella dysenteriae is ________ E. coli.

Norovirus is commonly transmitted by the fecal-oral route.

ETEC strains produce one of two heat-________ diarrhea-producing ________.

Typhoid fever has been virtually (although not completely) eliminated from developed countries.

The degree of susceptibility a food has to microbial activity is determined by its

When solute is added to food products, the water activity (aw)

Clostridium botulinum is a gram-________ rod that produces an ________.

Waterborne illness only occurs from exposure to contaminated drinking water, not from recreational use of contaminated water.

The presence of specific ________ signals that a given water source might be contaminated with pathogens.