Food borne infections

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Description
Food borne infections. Food borne illness.  Any illness resulting from the consumption of contaminated food: Pathogenic bacteria Viruses Parasites  Toxic chemical Natural toxins such as poisonous mushrooms. Bacterial causes. Shigella  species (bacillary dysentery)
Transcript
Food borne infections Food borne illness
  •  Any illness resulting from the consumption of contaminated food:
  • Pathogenic bacteria
  • Viruses
  • Parasites 
  • Toxic chemical
  • Natural toxins such as poisonous mushrooms
  • Bacterial causes
  • Shigella species (bacillary dysentery)
  • Salmonella Typhi and Paratyphi (typhoid and paratyphois fever)
  • Campylobacter jejuni (gastroenteritis)
  • Vibriocholerae(cholera)
  • Escherichia coli (diarrheal diseases)
  • Shigella infection
  • Shigellacause bloody diarrhea (dysentery)
  • Often begins with watery diarrhea accompanied by fever and abdominal cramps
  • Transmission
  • Infect only humans
  • Mostly person-to-person spread
  • Faecal-oral route through contaminated food and water
  • House flies
  • Epidemiology of Shigellosis
  • 164.7 million case annually
  • 163.2 in developing countries
  • 1.1 million death
  • 61% of mortalities in children < 5 years
  • Salmonella pathogenic serotypes
  • Typhi, Paratyphi A, B and C
  • Primarily human pathogens
  • Only found in human
  • Pathogenicity of Salmonella
  • Enteric fever (typhoid and paratyphoid)
  • Gastroenteritis and food poisoning
  • Bacteraemia
  • Campylobacter jejuni
  • Causegastroenteritis
  • Poultry products
  • Cholera
  • Caused by Vibriocholerae
  • Massive watery diarrhoea
  • Epidemics
  • Escherichia coli (diarrheal diseases)
  • Diarrhea in infants
  • Traveler diarrhea
  • Hemorrhagic diarrhea
  • Dysentery similar to shigellosis
  • Bacteria food poisoning
  • Staphylococcus aureus(diary products)
  • Salmonella typhimurium(poultry products)
  • Bacillus cereus (rice)
  • Vibrioparahaemolyticus (sea food)
  • Clostridium botulinum(caned food)
  • Viral food-borne infections
  • Common cause of diarrhoea
  • Self-limiting
  • Dehydration
  • Viral food-borne infections
  • Enterovirus (poliomyelitis)
  • Hepatitis A (hepatitis)
  • Hepatitis E (hepatitis)
  • Rotavirus (diarrhoea)
  • Parasitic food-borne infections
  • Taeniasaginata(beef tapeworm)
  • Taeniasolium(pork tapeworm)
  • Cryptosporidium parvum(cryptosporidiosis)
  • Entamoebahistolytica(parasitic dysentery)
  • Giardialamblia(giardiasis )
  • Management
  • Re-hydration
  • Anti-toxin
  • Antibiotics
  • Antiviral
  • Anti-parasitic
  • Blood-borne infections Blood-borne diseases A blood-borne disease is one that can be spread through contamination by blood Most common examples
  • HIV
  • Hepatitis B
  • Hepatitis C
  • Viral hemorrhagic fevers
  • Other means of transmission
  • High-risk sexual behavior
  • Intravenous drug use
  • Vector-borne disease
  • Diseases transmitted by insect or other vector
  • Causative agent can be found in blood
  • Vector-borne diseases include:
  • West Nile virus
  • Dengue fever
  • Malaria
  • Standard medical practice
  • Treat all blood (and body fluids) as potentially infectious
  • Blood and Body Fluid precautions are a standard infection control measure to minimize Blood-borne infections
  • Needle-stick injuries is the greatest threat to health care workers
  • End
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