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.
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submitted by sajaqua1(204), 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.