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 clinical
laboratory scientists, 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.
