food poisoning
Food Poisoning Staphylococcal Food Poisoning- - Caused by Staphylococcus Aureus which is Gram +, and secretes heat-stable toxin A/D - Its occurrence is worldwide - Reservoir is cows, dogs, humans - Can get it by eating uncooked food or inadequately cooked food - Can get by eating food that was left at room temperature, such as custard-filled pastries, ice cream, potato salad, ham, salted pork - This is not contagious, don’t build any immunity - The toxin is already in the food - Bacteria is in the stomach and intestine - The symptoms show in about 30min- 7hrs, lasts 1-2 days o Severe nausea, vomiting, diarrhea, intestinal cramps, dehydration (as result of diarrhea), occasional subnormal temp. and hypotension, NO FEVER OR BLOODY DIARRHEA o There may be mucosal erosion and gastric purulent exudates o The severity of symptoms depends on the amount of toxin consumed Treatment of Staphylococcal Food poisoning is fluids and electrolytes Botulism- - Caused by Clostridium Botulism which is Gram + and it is a spore former. It secretes endotoxins A-G (A and B are most common ones in America) - Its occurrence is worldwide - Reservoir in soil, water, vegetables, fish, animal intestines - Can get this by eating food from improperly processed canned food (meats, green beans, mushrooms, peppers, venison) - Also by eating cooked onions and potatoes left at room temp.