Chapter 11 Foodborne and Waterborne Bacterial Diseases

Chapter Summary and Essay Questions The discussion of bacterial infections and diseases continues in Chapter 11, with surveys of foodborne and waterborne illnesses. The chapter begins with an overview of digestive system components, their structures and defenses, and the indigenous microbiota. Discussion of diseases begin with bacterial infections of the oral cavity. This is followed by a discussion of the factors and procedures that can contribute to intoxications and infections of the digestive tract. Four bacterial intoxications (staphylococcal food poisoning, clostridial food poisoning, food poisoning caused by Bacillus cereus, and botulism) are described. The chapter then discusses foodborne and waterborne infections by examining major species responsible for inflammatory and invasive gastroenteritis. Recent findings about the roles potentially played by various bacteria, such as Helicobacter pylori, in causing a variety of symptoms are also discussed. After you have studied the chapter, you should be able to answer the following essay questions: a. Differentiate between the gastrointestinal (GI) tract and the accessory digestive organs. b. Explain how the GI tract defenses attempt to protect against bacterial colonization and infection. c. Describe the organization and significance of the human intestinal microbiome. d. Construct a diagram showing how dental caries develops in the oral cavity. e. Compare and contract gingivitis and periodontitis from the bacterial perspective. f. Distinguish between a bacterial intoxication and a bacterial infection. g. Identify several factors that determine the etiology of a disease. h. Discuss the ways that foods and water can become contaminated. i. Describe the four organisms responsible for food poisoning (noninflammatory gastroenteritis), and name several foods that can transmit the disease. j. Name several diseases other than foodborne botulism that can be related to Clostridium botulinum, and indicate why antibiotics are of limited value in treating them. k. Describe the bacterial organism that causes cholera and the course of treatment for one who has the disease. l. Identify the form of Escherichia coli responsible for traveler’s diarrhea. m. Explain why Clostridium difficile is considered a healthcare associated infection and describe the characteristics of a C. difficile illness. n. Assess the consequences of a listeriosis infection to newborns, immunocompromised individuals, and pregnant females. o. Discuss the different infections that can be caused by Brucella species in animals and humans. p. Identify the two forms of vibriosis. q. Describe the different parts of the body that can be infected by the organism of typhoid fever and several methods for diagnosing the disease. r. Name various foods that can transmit salmonellosis and how each can become contaminated. Identify the general symptoms of the disease. s. Compare bacterial dysentery to diarrhea and shigellosis to salmonellosis with reference to symptoms. t. Explain the significance of an infection by the enterohemorrhagic E. coli (EHEC) strain. u. Summarize the type of infection that can be caused by Campylobacter jejuni. v. Briefly describe the bacterial infection Yersinia enterocolitica. w. Identify the organism responsible for gastric ulcer disease and the potential outcomes of an infection.