Brock Biology of Microorganisms (15th Edition)
15th Edition
ISBN: 9780134261928
Author: Michael T. Madigan, Kelly S. Bender, Daniel H. Buckley, W. Matthew Sattley, David A. Stahl
Publisher: PEARSON
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Textbook Question
Chapter 32.9, Problem 1CR
Clostridium food poisoning results from ingestion of toxins produced by microbial growth in foods or from microbial growth followed by toxin production in the body. Perfringens food poisoning is quite common and is usually a self-limiting gastrointestinal disease. Botulism is a rare but serious disease, with significant mortality.
Identify the two major types of clostridial food poisoning. Which is most prevalent? Which is most dangerous and why?
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Bacteria that are obligate intracellular pathogens of humans are considered to be
Autotrophs
Heterotrophs
Photosynthetic
Hyperthermophiles
Chemolithotrophs
Which of the following statements best describes the pathogenesis of Clostridium botulinum?
It elaborates an exotoxin that is a lecithinase that causes tissue necrosis.
It elaborates a toxin that suppresses the release of inhibitory neurotransmitters.
It produces a polysaccharide capsule that inhibits phagocytosis and contributes to invasion of the central nervous system.
It elaborates a toxin that inhibits the release of acetylcholine at cholinergic synapses.
It produces a leukotoxin that leads to abscess formation.
Some bacteria, protozoa, and viruses that cause foodborne illness are:
E.coli, Salmonella
Norovirus
Staphylococcus aureus
Clostridium botulinum
Campylobacter
Clostridium perfringens
Hepatitis A.
Giardia (mainly water)
Listeriosis
Select two (2) of the foodborne illnesses listed above and report the following information for each.
Disease name and whether it is a bacteria, protozoa, or virus
Type of contamination (infection or intoxication)
Infectious pathway
Possible sources and foods affected
Symptoms
Incubation period
Treatment
Current Statistics, how many affected, where, when etc.
OOOOOP
All of the following are true about gas gangrene EXCEPT:
Caused by the anaerobic bacterium Clostridium perfringens
The etiologic agent stays confined to the site of initial infection and does not damage or invade other tissues
Infection is caused by endospores from the soil or other environmental sources
Begins with interruption of blood supply to tissue, causing cell death
The etiologic agent ferments carbohydrates, producing CO2 and H2
Chapter 32 Solutions
Brock Biology of Microorganisms (15th Edition)
Ch. 32.1 - What is potable water?Ch. 32.1 - Prob. 2MQCh. 32.1 - Prob. 1CRCh. 32.2 - Why is Escherichia coli used as an indicator...Ch. 32.2 - What procedures are used to ensure the safety of...Ch. 32.2 - Prob. 1CRCh. 32.3 - What organism causes cholera, and what are the...Ch. 32.3 - Prob. 2MQCh. 32.3 - Prob. 3MQCh. 32.3 - Why are antibiotics ineffective for the treatment...
Ch. 32.4 - How is legionellosis transmitted?Ch. 32.4 - Identify specific measures for control of...Ch. 32.4 - Prob. 1CRCh. 32.5 - Contrast the causative agents of typhoid and noro...Ch. 32.5 - Prob. 2MQCh. 32.5 - Prob. 1CRCh. 32.6 - List the major food groups as categorized by their...Ch. 32.6 - Identify physical and chemical methods used for...Ch. 32.6 - List some dairy, meat, beverage, and vegetable...Ch. 32.6 - Prob. 1CRCh. 32.7 - Prob. 1MQCh. 32.7 - Describe microbial sampling procedures for solid...Ch. 32.7 - Prob. 3MQCh. 32.7 - Prob. 1CRCh. 32.8 - Identify the symptoms and mechanism of...Ch. 32.8 - Prob. 2MQCh. 32.8 - Staphylococcal food poisoning results from the...Ch. 32.9 - Prob. 1MQCh. 32.9 - Prob. 2MQCh. 32.9 - Clostridium food poisoning results from ingestion...Ch. 32.10 - Describe salmonellosis food infection. How does a...Ch. 32.10 - Prob. 2MQCh. 32.10 - Prob. 1CRCh. 32.11 - How do STEC strains of Escherichia coli differ...Ch. 32.11 - Why are meats prime vehicles for pathogenic E....Ch. 32.11 - Toxigenic Escherichia coli cause many food...Ch. 32.12 - Describe the pathology of Campylobacter food...Ch. 32.12 - Prob. 2MQCh. 32.12 - Prob. 1CRCh. 32.13 - Prob. 1MQCh. 32.13 - Prob. 2MQCh. 32.13 - Prob. 1CRCh. 32.14 - In what two forms can Bacillus cereus food...Ch. 32.14 - Compared with all other foodborne or waterborne...Ch. 32.14 - Prob. 1CRCh. 32 - As a visitor to a country in which cholera is an...Ch. 32 - Prob. 2AQCh. 32 - Prob. 3AQ
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