Microbial diseases of the digestive system

Clostridium difficile-associated diarrhea is usually preceded by

• A) eating contaminated food.

• B) a blood transfusion.

• C) extended use of antibiotics.

• D) improper food storage.

• E) travel to an underdeveloped country.

Poultry products are a likely source of infection by

• A) Helicobacter pylori.

• B) Salmonella enterica.

• C) Vibrio cholerae.

• D) Shigella spp.

• E) Clostridium perfringens.

Acute gastroenteritis that occurs after an incubation period of two to three days and commonly affects children is probably caused by

• A) Giardia.

• B) rotavirus.

• C) Salmonella.

• D) Staphylococcus aureus.

• E) Trichinella.

Many bacterial infections of the lower digestive tract are treated with

• A) antitoxin.

• B) penicillin.

• C) water and electrolytes.

• D) quinacrine.

• E) thorough cooking.

The most common mode of HAV transmission is

• A) contamination of food during preparation.

• B) contamination of food before it reaches a food service establishment.

• C) blood transfusion.

• D) contaminated hypodermic needles.

• E) airborne.

Helicobacter pylori can grow in the stomach because it

• A) hides in macrophages.

• B) makes a capsule.

• C) possesses an enzyme that neutralizes HCl.

• D) makes HCl.

• E) invades epithelial cells.

Microscopic examination of a patient's fecal culture shows spiral bacteria. The bacteria probably belong to the genus

• A) Campylobacter jejuni.

• B) Escherichia coli.

• C) Salmonella typhi.

• D) Shigella spp.

• E) Vibrio cholerae.