Some stuff to chew on (but be careful how you digest it.)
1. Retell the story of E. coli O157:H7? What is it's connection to our state?
2. Read MicroFocus 9.3. So, how did the Salmonella get from the rind to the fruit?
3. Differentiate between intoxications and infections and list several examples of each.
4. Describe the symptoms of botulism and relate them to the activity of the exotoxin in this disease. How can you avoid botulism?
5. Name several diseases other than botulism that can be traced to Clostridium botulinum and indicate why antibiotics are of limited value in treating them.
6. What is the role of antitoxin in treating intoxications?
7. What is botox and what is it used for?
8. Describe staphylococcal food poisoning as to its etiology, role of toxins, favorite foods, incubation period, mode of transmission, and frequency.
9. Summarize the characteristics of clostridial food poisoning and name several symptoms.
10. Name various foods and other agents that can transmit salmonellosis. Discuss salmonellosis as to etiology, mode of infection, incubation period, frequency, symptoms, mode of transmission.
11. Study table 8.1 and discuss the differences between salmonellosis and staphylococcal food poisoning.
12. Define and use correctly: antitoxin, ptomaine, carriers, dysentery, diarrhea, enterotoxin, exotoxin, endotoxin.
13. Visit http://microbiology.jbpub.com/8e/index.cfm
and look for info that will help you with this material. Also, review the chapter summary, tests and
review.