Use the Case Study Workbook for objectives 1-5.

 

1. Describe the function and components of the digestive system to include:

a. List five functions of the digestive system.

b. Describe the digestive tract including components and accessory organs.

c. Describe protective mechanisms against pathogens found in each component of the

digestive tract and the liver.

 

2. a. Define the following terms as they apply to the normal flora of the human body:

normal flora, commensalism, mutalism, parasitism, microbial competition.

b. Define normal flora of the digestive tract in terms of components that are normally inhabited with microorganisms and those that are not.

 

3. Differentiate between bacterial exotoxins and endotoxins in terms of:

a. gram-stain classification of organisms producing each type of toxin.

b. location in cell and how the toxin is released..

c. toxicity

d. effects on tissues.

e. fever production.

f. define specific exotoxins including neurotoxins and enterotoxins.

g. list examples of diseases caused by each.

 

4. Define intoxication as it pertains to bacterial food poisoning.

 

5. Identify clinical uses of the botulinum toxin.

 

6. List the 3 main causes of bacterial gastroenteritis (see page 2 of case study, common food borne illnesses).

 

7. List foods that are high-risk for bacterial food poisoning. Define why these foods are high risk.

8. Define symptoms of Salmonella food poisoning.

 

9. Define diagnostic tests to determine bacterial food poisoning to include:
a. serum electrolyte panel
b. complete blood count
c. fecal leukocytes
d. stool culture

 

10. Define dehydration as it relates to food poisoning. List diagnostic tests that indicate the patient is in a state of dehydration. Define conditions that may result from dehydration.

 

11. Summarize an overview of treatments provided for the patients in this case study to include treatments for dehydration.

 

12. Outline the role of public health services in outbreaks of food poisoning.

 

13. Define the roles of medical laboratory technologists, nursing, and physicians in diagnosing and treating a case of food poisoning.

 

14. Define precautions that can be taken to prevent food poisoning to include:

a. Purchasing and storing food

b. Preparing food

c. Serving food

d. Storing leftovers

 

15. Define populations at higher risk for contracting Salmonellosis.