Vibrio cholera and V. parahaemolyticus are frequently associated with consumption of undercooked seafood like shellfish. V. vulnificus is associated with brackish water or saltwater.
A) B. cereus- vignettes tend to associate this with reheated rice at a buffet, vomiting is more common than diarrhea. B) C. jejuni- associated with undercooked food, especially chicken, or can be contracted by contact with animals. It causes inflammatory, bloody diarrhea, and may also lead to Guillan-Barre syndrome. C) C. perfringens- as a sporulator, this is associated with good that is reheated then left to germinate at room temperature for a long time before consumption. Symptoms include vomiting and diarrhea. D) S. aureus- a heat stable toxin produced by S. aureus is associated with rapid onset of vomiting, may be accompanied by diarrhea. Most often associated with dairy products and meat.
armageddon_ohPerfringens is also usually a delayed response, can help in vignettes!+
jj375Vibrio cholera and V. parahaemolyticus are usually associated with seafood. B. cereus is re-heated rice, plus the vomiting type is a preformed toxin, but the diarrhea form is not, so I guess if it was rice, this could technically fit. Campylobacter is blood diarrhea, not watery. S aureus is preformed toxin so it usually happens within a few hours of eating the food, not 12 to 48 hours later. C. perf is less commonly asked about if its not gas gangrene, but First Aid also says that it's usually diarrhea after 10-12 hours and resolves by 24 hours.+
submitted by โsajaqua1(607)
Vibrio cholera and V. parahaemolyticus are frequently associated with consumption of undercooked seafood like shellfish. V. vulnificus is associated with brackish water or saltwater.
A) B. cereus- vignettes tend to associate this with reheated rice at a buffet, vomiting is more common than diarrhea. B) C. jejuni- associated with undercooked food, especially chicken, or can be contracted by contact with animals. It causes inflammatory, bloody diarrhea, and may also lead to Guillan-Barre syndrome. C) C. perfringens- as a sporulator, this is associated with good that is reheated then left to germinate at room temperature for a long time before consumption. Symptoms include vomiting and diarrhea. D) S. aureus- a heat stable toxin produced by S. aureus is associated with rapid onset of vomiting, may be accompanied by diarrhea. Most often associated with dairy products and meat.