Waterborne and Foodborne Bacterial and Viral Diseases - Staphylococcal Food Poisoning

5 important questions on Waterborne and Foodborne Bacterial and Viral Diseases - Staphylococcal Food Poisoning

What distinguishes food poisoning from foodborne infections?

Food poisoning results from ingesting preformed toxins, not requiring microbial growth in the host.

Identify two gram-positive bacteria causing bacterial food poisoning.

Staphylococcus aureus, Clostridium perfringens.

Describe the symptoms and onset of Staphylococcal Food Poisoning (SFP).

Rapid onset of gastrointestinal symptoms (nausea, vomiting, diarrhea) within 1–6 hours of toxin ingestion.
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List common vehicles for Staphylococcal Food Poisoning and factors influencing its growth.

Common vehicles include custard-filled baked goods, poultry, eggs; growth influenced by contamination and room temperature storage.

Explain why antibiotics are not effective in treating Staphylococcal Food Poisoning.

Ingested S. aureus cells killed by stomach acidity; antibiotics have no effect on preformed enterotoxins.

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