BIOS 350 Lecture Notes - Lecture 14: Rotavirus, Cryptosporidium Parvum, Poliovirus
Document Summary
31. 11 pathogenic escherichia coli: most e. coli are nonpathogenic, a few strains are foodborne pathogens (figure 31. 14, all pathogenic strains are intestinal parasites, and a few produce potent enterotoxins. Shiga toxin producing e. coli (stec), formerly called enterohemorrhagic e. coli (ehec, i. e. , o157:h7), produces verotoxin. Verotoxin causes bloody diarrhea and kidney failure: other types of e. coli are enterotoxigenic (etec), enteroinvasive (eiec), and enteropathogenic (epec) Common cause of bacterial foodborne infections in the united states: more than 2 million cases of bacterial diarrhea per year. Poultry, pork, raw shellfish, or in surface waters. Causes high fever, headache, malaise, nausea, abdominal cramps, and bloody stools. Listeria monocytogenes (figure 31. 16) is the cause of listeriosis: may lead to bacteremia and meningitis, no food product is safe from contamination. Psychrotolerant: monocytogenes is an intracellular pathogen, uptake of the pathogen by phagocytes results in the growth and proliferation of the bacterium, mortality rate of listeriosis is 20% 31. 14 other foodborne infectious diseases: other bacteria.
