Gram-positive food-borne pathogens
15 important questions on Gram-positive food-borne pathogens
Who are the target groups of listeria monocytogenes?
young, old, immuno-comprimised and pregant woman.
How does L. monocytogenes end up in the food and what ditermens how much is in there?
The abiotic and biotic parameters determen how much listeria will be present in the plants.
Abiotic: structure, pH, water availability.
Biotic: microorganisms, phages.
What is the L. monocytogenes transmission cycle from soil food to host?
Different key proteins to travel from the GI track to other organis in the body.
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When do the symptoms occur from listeria?
The miscarriages happen later which make it hard to bind it to a certain type of food.
How can the listeria monocytogenes enter your body?
- Pile up proteins on one side of the cell to build up and push the cell forward.
- This is how the listeria can enter your cell and make you sick.
- It can effect different organs
- Different proteins will help for different organs.
- specific enzymes for entering a host
What is the PrfA regulon?
The PrfA targets RNA polymerase to virulence gene promoters. So it helps the RNA polymerase to find a spot to activate the virulent genes. So only if the PrfA factor is there you can have a lysteria that makes you sick.
How do you activate the PrfA factor?
What interments if your Lysteria can enter your cells?
How can the listeria enter the cell?
How can listeria move trough a cell?
What makes it hard to deal with listeria?
How can a producer deal with listeria?
- At present no valid method for complete bio film prevention. Main prevention strategy is regular cleaning and disinfection.
- Seek and destroy may be required to target growth niches, i.e., locations still harboring the (persistent) pathogens after routine sanitation processes.
For what do they wand to use big date whole genome sequencing?
Can different types of listeria monocytogenes be linked to different things?
The ones that occur more in clinics are more efficient at causing diseases.
What might be the difference between the types occurring more in food and more in clinics?
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