![Disease Spread Gizmo](http://s1.studyres.com/store/data/023644483_1-a3007af8284f85ec77fa33211eea538f-300x300.png)
Disease Spread Gizmo
... Gizmo Warm-up When a person has a disease, his or her normal body functions are disrupted. Some diseases, such as diabetes and most cancers, are not spread from one person to another. But other diseases, such as the flu and strep throat, can be spread. These diseases are known as infectious diseases ...
... Gizmo Warm-up When a person has a disease, his or her normal body functions are disrupted. Some diseases, such as diabetes and most cancers, are not spread from one person to another. But other diseases, such as the flu and strep throat, can be spread. These diseases are known as infectious diseases ...
Hand, Foot, and Mouth Disease (HFMD) Fact Sheet
... of infection is higher for pregnant women who do not have antibodies from earlier exposures to these viruses, and who are exposed to young children - the primary spreaders of enteroviruses. Most enterovirus infections during pregnancy cause mild or no illness in the mother. Although the available in ...
... of infection is higher for pregnant women who do not have antibodies from earlier exposures to these viruses, and who are exposed to young children - the primary spreaders of enteroviruses. Most enterovirus infections during pregnancy cause mild or no illness in the mother. Although the available in ...
3 jmscr
... membrane of 20 to 30% of humans and in about 60% of humans, they are reported to have a sporadic colonization [26]. It is one among the most common cause of food poisoning and is therefore given high priority in public health programs across the globe [27]. Signs and Symptoms Symptoms develop rapidl ...
... membrane of 20 to 30% of humans and in about 60% of humans, they are reported to have a sporadic colonization [26]. It is one among the most common cause of food poisoning and is therefore given high priority in public health programs across the globe [27]. Signs and Symptoms Symptoms develop rapidl ...
Rinderpest_PowerPoint - The Center for Food Security and
... by the authorities • Preventative measures are key Center for Food Security and Public Health Iowa State University 2006 ...
... by the authorities • Preventative measures are key Center for Food Security and Public Health Iowa State University 2006 ...
Hepatitis A virus (HAV) - North Bay Parry Sound District Health Unit
... a severe illness lasting several months. Most people recover with no complications or treatment. A small portion of those infected may have relapsing disease. When do symptoms start? Symptoms may appear 15-50 days after exposure to HAV, with an average of 28 days. ...
... a severe illness lasting several months. Most people recover with no complications or treatment. A small portion of those infected may have relapsing disease. When do symptoms start? Symptoms may appear 15-50 days after exposure to HAV, with an average of 28 days. ...
Hepatitis A - Ministry of Health
... Ministry of Health. 2008. Drinking-water Standards for New Zealand 2005 (Revised 2008). Wellington: Ministry of Health. ACIP. 2007. Update: Prevention of hepatitis A after exposure to hepatitis A virus and in international travellers. Updated Recommendations of the Advisory Committee on Immunization ...
... Ministry of Health. 2008. Drinking-water Standards for New Zealand 2005 (Revised 2008). Wellington: Ministry of Health. ACIP. 2007. Update: Prevention of hepatitis A after exposure to hepatitis A virus and in international travellers. Updated Recommendations of the Advisory Committee on Immunization ...
GVN-Norovirus-Statement-04-07-2015
... symptoms begin and for days after symptoms resolve. The viruses can survive in water and on food, clothing, and surfaces for long periods. Noroviruses are also relatively resistant, meaning that it can be difficult to fully decontaminate surfaces or food. Because of these factors, noroviruses spread ...
... symptoms begin and for days after symptoms resolve. The viruses can survive in water and on food, clothing, and surfaces for long periods. Noroviruses are also relatively resistant, meaning that it can be difficult to fully decontaminate surfaces or food. Because of these factors, noroviruses spread ...
food safety - Purdue Extension
... health of individuals who become ill, but it can also have a dramatic eco nomic impact to the eating establish ment. An estimated $7.7-23 billion dollars every year spent each year on foodborne illness in the food industry (1995 Food Code). The costs associ ated with foodborne disease and the dam ...
... health of individuals who become ill, but it can also have a dramatic eco nomic impact to the eating establish ment. An estimated $7.7-23 billion dollars every year spent each year on foodborne illness in the food industry (1995 Food Code). The costs associ ated with foodborne disease and the dam ...
Foodborne disease outbreaks in United States schools
... cause) were caused by enterotoxin produced by Staphylococcus aureus. Overall staphylococcal food poisoning resulted in 6591 illnesses and 319 hospitalizations. Meat or poultry was implicated in 32 (87%) of the 37 staphylococcal outbreaks in which a single vehicle was identified. Enterotoxin made by ...
... cause) were caused by enterotoxin produced by Staphylococcus aureus. Overall staphylococcal food poisoning resulted in 6591 illnesses and 319 hospitalizations. Meat or poultry was implicated in 32 (87%) of the 37 staphylococcal outbreaks in which a single vehicle was identified. Enterotoxin made by ...
The Convergence of Human and Animal Health
... > 2 million people die from diarrhea caused by contaminated food and water each year ...
... > 2 million people die from diarrhea caused by contaminated food and water each year ...
File
... they don’t grow on dry foods. That’s why dry foods like cereals can safely sit out at room temperature Note:If dry foods like dry cereal or spices become contaminated from infected hands or equipment, bacteria can survive on the food and make people sick but they can’t grow or multiple until the ...
... they don’t grow on dry foods. That’s why dry foods like cereals can safely sit out at room temperature Note:If dry foods like dry cereal or spices become contaminated from infected hands or equipment, bacteria can survive on the food and make people sick but they can’t grow or multiple until the ...
Food and Water Safety for Persons Infected with Human
... pathogen that grows and multiplies at refrigeration temperatures. According to a report in Emerging Infectious Diseases [17], the estimated annual incidence of foodborne listeriosis in the United States is 2518 cases and 499 deaths, a case fatality rate of ∼20%. These data confirmed that although fo ...
... pathogen that grows and multiplies at refrigeration temperatures. According to a report in Emerging Infectious Diseases [17], the estimated annual incidence of foodborne listeriosis in the United States is 2518 cases and 499 deaths, a case fatality rate of ∼20%. These data confirmed that although fo ...
CRYPTOSPORIDIUM INFECTION
... questions about Shigella infection. Please take time to read this leaflet. What is a Shigella infection? Shigella is an infection of the bowel that can cause very severe diarrhoea. It is also known as bacillary dysentery. It is caused by highly contagious bacteria (germs) called Shigella of which th ...
... questions about Shigella infection. Please take time to read this leaflet. What is a Shigella infection? Shigella is an infection of the bowel that can cause very severe diarrhoea. It is also known as bacillary dysentery. It is caused by highly contagious bacteria (germs) called Shigella of which th ...
Norovirus Outbreak in an Elementary School
... 24. __T___ A cross-sectional study is basically the same as a survey. They are good for examining the relationship between a variable and a disease, not for determining cause and effect. 25. __F___ Latency period is the period of time from exposure to the onset of symptoms. 26.___F__ A pathogen is a ...
... 24. __T___ A cross-sectional study is basically the same as a survey. They are good for examining the relationship between a variable and a disease, not for determining cause and effect. 25. __F___ Latency period is the period of time from exposure to the onset of symptoms. 26.___F__ A pathogen is a ...
Norwalk Virus by Phuong D. Nguyen
... No protection against infection Markers or risk factors Studies have shown short-term immunity persisting for about 12 weeks ...
... No protection against infection Markers or risk factors Studies have shown short-term immunity persisting for about 12 weeks ...
Infectious Disease Reading
... make you sick. Some diseases are caused by multicelled animals, such as worms. However, most pathogens can be seen only with a microscope. The four major groups of human pathogens are bacteria, viruses, fungi, and protists. Look at Figure 2 to see some examples of pathogens. ...
... make you sick. Some diseases are caused by multicelled animals, such as worms. However, most pathogens can be seen only with a microscope. The four major groups of human pathogens are bacteria, viruses, fungi, and protists. Look at Figure 2 to see some examples of pathogens. ...
Chapter 22, GI Tract Diseases
... B. cereus, (rice dishes left too long in the danger zone) We will focus on FBI caused by S.aureus and C. botulinum. Staph like such foods as those with mayonnaise or cream pies, etc. The toxin usually causes gastroenteritis (vomiting, diarrhea) within 4 to 8 hours or less. This is much quicker than ...
... B. cereus, (rice dishes left too long in the danger zone) We will focus on FBI caused by S.aureus and C. botulinum. Staph like such foods as those with mayonnaise or cream pies, etc. The toxin usually causes gastroenteritis (vomiting, diarrhea) within 4 to 8 hours or less. This is much quicker than ...
Foodborne Illness Caused by Bacteria
... Intoxication – caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source. Toxin-mediated infection - caused by eating a food that contains harmful microorganisms that will produce a toxin once inside a human body. ...
... Intoxication – caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source. Toxin-mediated infection - caused by eating a food that contains harmful microorganisms that will produce a toxin once inside a human body. ...
Emerging Infections
... Avian flu is passed to humans if there is direct contact with infected birds or contaminated surfaces. Because there is no vaccine and no cure, and because humans have little or no resistance to the virus, health authorities are watching this disease very carefully. ...
... Avian flu is passed to humans if there is direct contact with infected birds or contaminated surfaces. Because there is no vaccine and no cure, and because humans have little or no resistance to the virus, health authorities are watching this disease very carefully. ...
A Guide for Parent/Carer Helper
... Once the children are all sitting at the table and are eating the fruit, come into the Hall and take the toast around with your child. Take the second piece round as soon as a few have finished the first (we are trying to shorten snack time – children can always take another piece and put in front o ...
... Once the children are all sitting at the table and are eating the fruit, come into the Hall and take the toast around with your child. Take the second piece round as soon as a few have finished the first (we are trying to shorten snack time – children can always take another piece and put in front o ...
cdc facts about infectious diseases
... Infectious diseases are caused by various types of microscopic germs such as viruses, bacteria, parasites, and fungi. These germs cause illnesses that range from the common cold or flu, to disabling conditions such as Lyme disease and polio, to deadly diseases like hantavirus infection and AIDS. Eac ...
... Infectious diseases are caused by various types of microscopic germs such as viruses, bacteria, parasites, and fungi. These germs cause illnesses that range from the common cold or flu, to disabling conditions such as Lyme disease and polio, to deadly diseases like hantavirus infection and AIDS. Eac ...
Document
... Participants will: • Understand tooth decay and its causes. • Understand the importance of flossing and brushing as they relate to good oral hygiene. • Understand the importance of eating a variety of healthy foods from each group in the Food Guide Pyramid. • Understand appropriate serving sizes. ...
... Participants will: • Understand tooth decay and its causes. • Understand the importance of flossing and brushing as they relate to good oral hygiene. • Understand the importance of eating a variety of healthy foods from each group in the Food Guide Pyramid. • Understand appropriate serving sizes. ...
Microbial World and You
... •Container for microbe culture - usually Petri dish •Culture media •Food for the microbes - E.g. Agar – (from red algae) - Others such as nutrient broths ...
... •Container for microbe culture - usually Petri dish •Culture media •Food for the microbes - E.g. Agar – (from red algae) - Others such as nutrient broths ...
infectious-and-contagious-posters-std-only-ib
... Collect information using the CDC website and other credible sources about your assigned illness and prepare a mini-poster for your illness. Be prepared to present a one minute brief overview to your classmates about your illness. Posters must be colored and include all the required information. NEA ...
... Collect information using the CDC website and other credible sources about your assigned illness and prepare a mini-poster for your illness. Be prepared to present a one minute brief overview to your classmates about your illness. Posters must be colored and include all the required information. NEA ...
Foodborne illness
![](https://commons.wikimedia.org/wiki/Special:FilePath/Foodinfridgetext.jpg?width=300)
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed. The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause sufferers to attribute the symptoms to gastroenteritis for example. Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes (if applicable) can pass through the stomach into the intestine via cells lining the intestinal walls and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues.