MMI133 Lecture Notes - Lecture 26: Foodborne Illness, Lipopolysaccharide, Exotoxin

• School: University of Alberta
• Department: Medical Microbiology and Immunology
• Course: MMI133
• Professor: Judy Gnarpe

Document Summary

Pathogen multiplies in mucosa or passes through to other systemic organs. Characterized by fever, release of endotoxin (lps) Usually sudden onset and no fever or other systemic symptoms. Results for both: diarrhea, major cause of infant mortality (dehydration) Major pathogenic mechanisms of the lower alimentary tract pathogens. Exotoxin, causing increased secretion of water and electrolytes and inhibiting protein synthesis and causes cell death. *many gi pathogens are gram - and have both endotoxins and exotoxins. Severe diarrhea with blood, pus , and/or mucous. Inflammation of the stomach and intestinal mucosa, no pus. Common symptoms: diarrhea, vomiting, abdominal cramps, nausea, risk of dehydration. Meats, custards, salads (think twice about restaurant gravy) Staphylococcus aureus (causes most cases of food poisoning) *bacillus cereus can cause either an intoxication or infection. Enterotoxins heat stable (30 minutes at 60 degrees) and resistant to enzymatic destruction. Bacillus cereus: diarrhea from enterotoxin production in gut (8-16 hours, vomiting due to ingestion of enterotoxin in food (1-6 hours)