![Name___________________________](http://s1.studyres.com/store/data/017643508_1-a064577644fbc52d574936e913219b71-300x300.png)
Name___________________________
... ____ 25. The bacteria that cause Lyme disease are transmitted through tick bites. _________________________ ____ 26. Vaccines such as penicillin are chemicals that can kill bacteria. _________________________ Completion Complete each statement. 27. A virus can multiply only when it is inside a livin ...
... ____ 25. The bacteria that cause Lyme disease are transmitted through tick bites. _________________________ ____ 26. Vaccines such as penicillin are chemicals that can kill bacteria. _________________________ Completion Complete each statement. 27. A virus can multiply only when it is inside a livin ...
BIOLOGICAL HAZARDS
... forestry workers (Rocky Mountain spotted fever, lyme disease, viruses and bacteria from ticks, fungi); child care workers (bacteria (shingles), viruses (measles, chickenpox); public safety workers (bloodborne pathogens, viral respiratory diseases (influenza). ...
... forestry workers (Rocky Mountain spotted fever, lyme disease, viruses and bacteria from ticks, fungi); child care workers (bacteria (shingles), viruses (measles, chickenpox); public safety workers (bloodborne pathogens, viral respiratory diseases (influenza). ...
Hygiene Requirements when handling Seafood
... Indirect contamination involves people acting as a vector, transferring contamination from one area or surface to another. Footwear and clothing contaminated with pathogens has the potential to contaminate other surfaces when operatives move around the factory. Other examples of indirect contaminati ...
... Indirect contamination involves people acting as a vector, transferring contamination from one area or surface to another. Footwear and clothing contaminated with pathogens has the potential to contaminate other surfaces when operatives move around the factory. Other examples of indirect contaminati ...
Food poisoning
... - meat products – 51,5% - fish products – 29,4% - mushroom products – 10,8% and etc. The main reasons are the decline in living standards and increase of the home-made products, use the product of bad quality, purchase on the spontaneous markets. Morbidity depends on seasons. Morbidity increasing is ...
... - meat products – 51,5% - fish products – 29,4% - mushroom products – 10,8% and etc. The main reasons are the decline in living standards and increase of the home-made products, use the product of bad quality, purchase on the spontaneous markets. Morbidity depends on seasons. Morbidity increasing is ...
Scandals: - International Food Safety
... done in studying the properties of this milk." Hill was further cited as saying that protein-enriched milk could give New Zealand an economic edge in selling high-value dairy products in Canada because of the greater yields and lower costs, adding, "They may have their eye on our cheddar cheese mark ...
... done in studying the properties of this milk." Hill was further cited as saying that protein-enriched milk could give New Zealand an economic edge in selling high-value dairy products in Canada because of the greater yields and lower costs, adding, "They may have their eye on our cheddar cheese mark ...
Microbe Powerpoint
... to the body to stimulate the production of chemicals to destroy the virus or bacteria. When bacteria adapt to resist the chemical affects of the antibiotic so the bacteria survives the antibiotic ...
... to the body to stimulate the production of chemicals to destroy the virus or bacteria. When bacteria adapt to resist the chemical affects of the antibiotic so the bacteria survives the antibiotic ...
COURSE INSTRUCTORS - Rollins School of Public Health
... This is a course on the microbiology and surveillance of foodborne and waterborne diseases designed for public health practitioners and other students interested in the safety of food and water. It provides a broad overview of the major foodborne and waterborne diseases. The course describes how inf ...
... This is a course on the microbiology and surveillance of foodborne and waterborne diseases designed for public health practitioners and other students interested in the safety of food and water. It provides a broad overview of the major foodborne and waterborne diseases. The course describes how inf ...
Impact of Dental Decay on Health and Well
... Prevalence of Dental Decay Dental decay is the most ...
... Prevalence of Dental Decay Dental decay is the most ...
Illnesses/ Microorganisms Source Onset/Duration of Illness
... followed by jaundice, darkened urine, enlarged liver ...
... followed by jaundice, darkened urine, enlarged liver ...
Adequate Nutrients Within Calorie Needs
... Eating a nutrient rich diet will promote normal growth and development of children and teens, good health for people of all ages, and a lowered risk for a number of chronic diseases, like diabetes, high ...
... Eating a nutrient rich diet will promote normal growth and development of children and teens, good health for people of all ages, and a lowered risk for a number of chronic diseases, like diabetes, high ...
DYSENTERY
... intestinal tract. Salmonella live in animal and human intestines & shed through feces. Humans become infected most frequently through contaminated water or food. ROTAVIRUS - Most common cause of severe diarrhea among infants and young children - The virus is transmitted by the fecal-oral route. It i ...
... intestinal tract. Salmonella live in animal and human intestines & shed through feces. Humans become infected most frequently through contaminated water or food. ROTAVIRUS - Most common cause of severe diarrhea among infants and young children - The virus is transmitted by the fecal-oral route. It i ...
Food Handlers Fitness to Work
... Coughing and sneezing over food is not hygienically acceptable and employees may need to be excluded from food handling for this reason. If allowed to stay at work, emphasise the need for thorough hand washing. Tuberculosis is not spread through food handling. However, the disease may affect an indi ...
... Coughing and sneezing over food is not hygienically acceptable and employees may need to be excluded from food handling for this reason. If allowed to stay at work, emphasise the need for thorough hand washing. Tuberculosis is not spread through food handling. However, the disease may affect an indi ...
infectious diseases
... Here are some healthful behaviors you should practice to help you avoid disease. • Wash your hands several times a day, especially before eating and after using the bathroom. • Do not share items that can transfer pathogens, such as towels, eating utensils, cups, or hairbrushes. • Cook and store foo ...
... Here are some healthful behaviors you should practice to help you avoid disease. • Wash your hands several times a day, especially before eating and after using the bathroom. • Do not share items that can transfer pathogens, such as towels, eating utensils, cups, or hairbrushes. • Cook and store foo ...
Slide 1
... Here are some healthful behaviors you should practice to help you avoid disease. • Wash your hands several times a day, especially before eating and after using the bathroom. • Do not share items that can transfer pathogens, such as towels, eating utensils, cups, or hairbrushes. • Cook and store foo ...
... Here are some healthful behaviors you should practice to help you avoid disease. • Wash your hands several times a day, especially before eating and after using the bathroom. • Do not share items that can transfer pathogens, such as towels, eating utensils, cups, or hairbrushes. • Cook and store foo ...
Chapter 1 INTRODUCTION TO MICROBIOLOGY
... •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 ...
Microbes = Microorganisms
... electron microscope made it possible to see viruses for the first time. ...
... electron microscope made it possible to see viruses for the first time. ...
Guidelines - Amoebiasis - 2011 - Alberta Health
... The organism must be differentiated from non-pathogenic amoebae and macrophages. Note: Morphological (microscopical) diagnosis alone is unable to differentiate between pathogenic E. histolytica and non-pathogenic E. dispar. ...
... The organism must be differentiated from non-pathogenic amoebae and macrophages. Note: Morphological (microscopical) diagnosis alone is unable to differentiate between pathogenic E. histolytica and non-pathogenic E. dispar. ...
Enteric Bacteria
... Treatment: 6-8 Weeks with Antimicrobial drugs Prevention: Control Brucella in Animals by slaughtering infected animals .. Animal Vaccination, Pasteurization Milk/ Milk Products ...
... Treatment: 6-8 Weeks with Antimicrobial drugs Prevention: Control Brucella in Animals by slaughtering infected animals .. Animal Vaccination, Pasteurization Milk/ Milk Products ...
File - singhscience
... causes an infectious disease. • Antibiotic – A chemical that kills bacteria. • Antiseptic – A chemical that is used externally to prevent the spread of pathogens. • Resistant – Used in this context it usually refers to when bacteria are no longer killed by an antibiotic. ...
... causes an infectious disease. • Antibiotic – A chemical that kills bacteria. • Antiseptic – A chemical that is used externally to prevent the spread of pathogens. • Resistant – Used in this context it usually refers to when bacteria are no longer killed by an antibiotic. ...
Comparing Viruses and Bacteria – Review
... 8. Draw and label the three shapes of bacteria in the table below: Description of shape: ...
... 8. Draw and label the three shapes of bacteria in the table below: Description of shape: ...
Food Safety Knowledge, Beliefs and Behavior of Persons with AIDS
... of fresh (unfrozen) chicken is shown to be a stronger risk factor for Campylobacter infection than consumption of previously frozen meat, because freezing meat results in a 2-log reduction in load of C. jejuni (1). Thawing meat on the counter, however, may allow pathogens such as Campylobacter to su ...
... of fresh (unfrozen) chicken is shown to be a stronger risk factor for Campylobacter infection than consumption of previously frozen meat, because freezing meat results in a 2-log reduction in load of C. jejuni (1). Thawing meat on the counter, however, may allow pathogens such as Campylobacter to su ...
THE ORGANISM/TOXIN - FoodSafety.govt.nz
... Bacillus cereus is a spore-forming bacterium that occurs naturally in many kinds of foods and can cause illness in humans. It can form spores that are resistant to heating and dehydration and can therefore survive cooking and dry storage. When foods containing B. cereus spores are in the ‘temperatur ...
... Bacillus cereus is a spore-forming bacterium that occurs naturally in many kinds of foods and can cause illness in humans. It can form spores that are resistant to heating and dehydration and can therefore survive cooking and dry storage. When foods containing B. cereus spores are in the ‘temperatur ...
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.