Waterborne and Foodborne Bacterial and Viral Diseases - Other foodborne Infectious Diseases

4 important questions on Waterborne and Foodborne Bacterial and Viral Diseases - Other foodborne Infectious Diseases

What are the symptoms and characteristics of the emetic and diarrheal forms of Bacillus cereus food poisoning?

Emetic form causes nausea and vomiting, while the diarrheal form leads to diarrhea and gastrointestinal distress.

Describe the transmission routes and characteristics of norovirus infections, highlighting why it is often referred to as "the 24-hour bug."

Norovirus is transmitted in food, causing diarrhea, nausea, and vomiting. It is nicknamed "the 24-hour bug" due to its typically spontaneous and rapid recovery within 24–48 hours.

What are the primary sources of transmission for major protist pathogens, and how are fresh foods often implicated in their spread?

Major protist pathogens, such as Giardia and Cryptosporidium, are spread through contaminated water. Fresh foods, especially fruits, are implicated when washed, irrigated, or sprayed with contaminated water.
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Compared with all other foodborne or waterborne pathogens, what is unique about prions?

Prions are unique because they are not like typical bacteria or viruses that cause foodborne or waterborne illnesses. They are infectious proteins that can trigger abnormal folding of normal cellular prion proteins, leading to neurodegenerative diseases. Unlike other pathogens, prions are resistant to heat, radiation, and most disinfectants, making them difficult to destroy and posing a challenge for food safety and public health measures.

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