ACVPM INFECTIOUS AND PARASITIC
DISEASES QUESTIONS AND ANSWERS
100% CORRECT!!
, Clostridium perfringens - ANSWER 3rd leading bacteria cause of foodborne illness :
anaerobic Gram-positive bacteria spore-forming
Type A Clostridium perfringens - ANSWER Almost always contains cpe gene
(enterotoxin gene that causes food poisoning)
Clostridium perfringens enterotoxin - ANSWER Causes two foodborne illnesses (very
common gastroenteritis form and rare more fatal: enteritis necroticans or pig-bell)
Salmonella spp. - ANSWER Motile, non-spore forming Gram-negative rod in
Enterobacteriaceae divided into enterica & bongori - normal GI inhabitant
Salmonella enterica - ANSWER Greatest concern with 6 subspecies enterica, salamae,
arizonae, diarizonae, houtenae, indica further into serotypes
Salmonella enterica enterica - ANSWER Further divided into serotypes such as S.
Enteritidis and S. Typhimurium = common in the US (serotype not in italics)
Salmonella causes two types of illness depending on serotype - ANSWER nontyphoidal
salmonellosis (unpleasant but self-limiting from food and common) and typhoid fever
(higher mortality from sewage water and less common)
Nontyphoidal salmonellosis - ANSWER 2nd leading food-borne illness 1) Caused by
serotypes OTHER than Typhi and Paratyphi A 2) Onset 6-72 hours 3) Fever, GI 4) 4-7
days duration 5) Reactive arthritics in 2% 3-4 weeks post-infection 6) VERY low
infectious dose
Typhoid fever - ANSWER 1)Caused by S. Typhi and Paratyphi A only in humans 2)
10% mortality in untreated 3) Onset 1-3 weeks 4) Low infectious dose 5) HI Fever, GI,
rash 6) 2-4 weeks duration 7) Septicemia/endocarditis
S. Enteritidis - ANSWER can be present inside the egg (vertical transmission) AND has
a 3.6% mortality rate in outbreaks of nursing homes/hospitals (highest out of
nontyphoidal salmonella spp)
Sources of salmonella - ANSWER 1) food: animal/fresh
produce/spices/milk/yeast/sauces/cake mixes/peanut butter/chocolate (MANY kinds of
foods) 2) sewage (crops & drinking water) 3) pets (herps, chicks) 4) human handlers 5)
contaminated equipment etc.
DISEASES QUESTIONS AND ANSWERS
100% CORRECT!!
, Clostridium perfringens - ANSWER 3rd leading bacteria cause of foodborne illness :
anaerobic Gram-positive bacteria spore-forming
Type A Clostridium perfringens - ANSWER Almost always contains cpe gene
(enterotoxin gene that causes food poisoning)
Clostridium perfringens enterotoxin - ANSWER Causes two foodborne illnesses (very
common gastroenteritis form and rare more fatal: enteritis necroticans or pig-bell)
Salmonella spp. - ANSWER Motile, non-spore forming Gram-negative rod in
Enterobacteriaceae divided into enterica & bongori - normal GI inhabitant
Salmonella enterica - ANSWER Greatest concern with 6 subspecies enterica, salamae,
arizonae, diarizonae, houtenae, indica further into serotypes
Salmonella enterica enterica - ANSWER Further divided into serotypes such as S.
Enteritidis and S. Typhimurium = common in the US (serotype not in italics)
Salmonella causes two types of illness depending on serotype - ANSWER nontyphoidal
salmonellosis (unpleasant but self-limiting from food and common) and typhoid fever
(higher mortality from sewage water and less common)
Nontyphoidal salmonellosis - ANSWER 2nd leading food-borne illness 1) Caused by
serotypes OTHER than Typhi and Paratyphi A 2) Onset 6-72 hours 3) Fever, GI 4) 4-7
days duration 5) Reactive arthritics in 2% 3-4 weeks post-infection 6) VERY low
infectious dose
Typhoid fever - ANSWER 1)Caused by S. Typhi and Paratyphi A only in humans 2)
10% mortality in untreated 3) Onset 1-3 weeks 4) Low infectious dose 5) HI Fever, GI,
rash 6) 2-4 weeks duration 7) Septicemia/endocarditis
S. Enteritidis - ANSWER can be present inside the egg (vertical transmission) AND has
a 3.6% mortality rate in outbreaks of nursing homes/hospitals (highest out of
nontyphoidal salmonella spp)
Sources of salmonella - ANSWER 1) food: animal/fresh
produce/spices/milk/yeast/sauces/cake mixes/peanut butter/chocolate (MANY kinds of
foods) 2) sewage (crops & drinking water) 3) pets (herps, chicks) 4) human handlers 5)
contaminated equipment etc.
