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.
submitted by sajaqua1(170), 2019-06-09T20:45:32Z
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.