![Biological Hazards and Controls](http://s1.studyres.com/store/data/006504976_1-042520c9761db70a709c9f396284af41-300x300.png)
Biological Hazards and Controls
... There have been a number of outbreaks involving O157:H7. In 1993, Jack-in-theBox was involved in an incident where hundreds of people became ill with E. coli and also had a few deaths. This case led to E. coli being declared an adulterated in ground beef. In 2006 we have the spinach outbreak were hu ...
... There have been a number of outbreaks involving O157:H7. In 1993, Jack-in-theBox was involved in an incident where hundreds of people became ill with E. coli and also had a few deaths. This case led to E. coli being declared an adulterated in ground beef. In 2006 we have the spinach outbreak were hu ...
Viruses - Food Safety Site
... Norovirus is 24-72 hours with symptoms including diarrhea, nausea, vomiting, abdominal cramps, headache, body aches, and low-grade fever. Recovery is full within 60 hours but immunity is only temporary, which might be responsible for the high attack rates of 50-90%. Some outbreaks attributed to Noro ...
... Norovirus is 24-72 hours with symptoms including diarrhea, nausea, vomiting, abdominal cramps, headache, body aches, and low-grade fever. Recovery is full within 60 hours but immunity is only temporary, which might be responsible for the high attack rates of 50-90%. Some outbreaks attributed to Noro ...
How does Legislation Minimise the Risk of Infection
... standards of personal and environmental cleanliness that need to be followed. This ensures health care settings are cleaned regularly and at a high standard and do not become reservoirs for infectious agents. They also set legal requirements that state staff must wear PPE whilst at work. This is tur ...
... standards of personal and environmental cleanliness that need to be followed. This ensures health care settings are cleaned regularly and at a high standard and do not become reservoirs for infectious agents. They also set legal requirements that state staff must wear PPE whilst at work. This is tur ...
Cells 02 - Bacteria and Protists Notes
... • Wide variety • Most are single-celled • They DO have a nucleus • Live in wet environments (lakes, ponds…) ...
... • Wide variety • Most are single-celled • They DO have a nucleus • Live in wet environments (lakes, ponds…) ...
Viruses & Bacteria
... 1. Viruses attach to the host cell membrane. (like a puzzle) 2. They inject their DNA (instruction for making more viruses) inside the cell. 3. They use the cell’s machinery to reproduce,(make more copies) 4. They rupture (burst) out the host cell killing it. ...
... 1. Viruses attach to the host cell membrane. (like a puzzle) 2. They inject their DNA (instruction for making more viruses) inside the cell. 3. They use the cell’s machinery to reproduce,(make more copies) 4. They rupture (burst) out the host cell killing it. ...
Qi Mail™ - Han Acupuncture Houston
... Food poisoning arises from eating contaminated foods containing a variety of microorganisms including bacteria, viruses and parasites and is also known as food-borne illness, infectious diarrhea, or gastroenteritis. The most common bacteria to cause food poisoning are salmonella, staphylococcus aure ...
... Food poisoning arises from eating contaminated foods containing a variety of microorganisms including bacteria, viruses and parasites and is also known as food-borne illness, infectious diarrhea, or gastroenteritis. The most common bacteria to cause food poisoning are salmonella, staphylococcus aure ...
Food Safety & Toxicology (II)
... Aflatoxin B1 & B2 : produced by Aspergillus flavus and A. parasiticus. Aflatoxin G1 & G2 : produced by Aspergillus parasiticus. FDA : 20-200 ppb Aflatoxins are potent toxins. They are well-known for their carcinogenicity. Aflatoxin B1 is the most important of them, followed by G1 > B2 > G2. Stabilit ...
... Aflatoxin B1 & B2 : produced by Aspergillus flavus and A. parasiticus. Aflatoxin G1 & G2 : produced by Aspergillus parasiticus. FDA : 20-200 ppb Aflatoxins are potent toxins. They are well-known for their carcinogenicity. Aflatoxin B1 is the most important of them, followed by G1 > B2 > G2. Stabilit ...
bioweapons_2016 - Kenston Local Schools
... the substance and production equipment during a terror raid on a local apartment. ...
... the substance and production equipment during a terror raid on a local apartment. ...
Bacillus cereus
... sauces, custards, and soups to inactivate the bacteria. • Keeping cooked hot foods above 60O C (preferably 70O C) if not served immediately. • Ensuring the rapid cooling of cooked food by dividing into smaller lots and refrigerating in shallow containers (less than 10cm deep). • Storing cold foods a ...
... sauces, custards, and soups to inactivate the bacteria. • Keeping cooked hot foods above 60O C (preferably 70O C) if not served immediately. • Ensuring the rapid cooling of cooked food by dividing into smaller lots and refrigerating in shallow containers (less than 10cm deep). • Storing cold foods a ...
Food Book 135422.indd
... • cook beef hamburgers until the centre reaches a temperature of 71.1 ºC (160 ºF) • thoroughly wash fruits and vegetables • acidify foods to pH 3.6 or below • benzalkonium chloride, ethanol or hot water (70 ºC) are effective food contact surface sanitizers if organic matter is not present • sen ...
... • cook beef hamburgers until the centre reaches a temperature of 71.1 ºC (160 ºF) • thoroughly wash fruits and vegetables • acidify foods to pH 3.6 or below • benzalkonium chloride, ethanol or hot water (70 ºC) are effective food contact surface sanitizers if organic matter is not present • sen ...
International Review..
... outbreak data were adjusted for under-ascertainment using information from the community survey and other sources. For each pathogen, the proportion of acute gastroenteritis caused by foodborne transmission was derived for Australia from the literature and a Delphi process. Diseases that were potent ...
... outbreak data were adjusted for under-ascertainment using information from the community survey and other sources. For each pathogen, the proportion of acute gastroenteritis caused by foodborne transmission was derived for Australia from the literature and a Delphi process. Diseases that were potent ...
Virus - WordPress.com
... A virus is a small infectious agent that replicates only inside the living cells of other organisms. Viruses can infect all types of life forms, from animals and plants to microorganisms Viruses are too small to be seen by the naked eye. Viruses are parasites. They can't multiply on their own, s ...
... A virus is a small infectious agent that replicates only inside the living cells of other organisms. Viruses can infect all types of life forms, from animals and plants to microorganisms Viruses are too small to be seen by the naked eye. Viruses are parasites. They can't multiply on their own, s ...
Ehrlichiosis and Anaplasmosis
... by toxin (poison) produced by Clostridium botulinum bacteria. This toxin affects nerves can cause paralysis and respiratory failure. C. botulinum toxin is one of the most powerful naturally occuring toxins. Exposure to the toxin, particularly in an aerosolized (spray) form, can be fatal. C. botulinu ...
... by toxin (poison) produced by Clostridium botulinum bacteria. This toxin affects nerves can cause paralysis and respiratory failure. C. botulinum toxin is one of the most powerful naturally occuring toxins. Exposure to the toxin, particularly in an aerosolized (spray) form, can be fatal. C. botulinu ...
Ovine zoonoses
... • Diagnosis by growing the organism in a lab • Most cases resolve without treatment, but antibiotics and fluids may be indicated • Salmonella is common in many species of animals. Humans are exposed by consumption of food from these animals or contact with fecal matter from ill animals or carrier an ...
... • Diagnosis by growing the organism in a lab • Most cases resolve without treatment, but antibiotics and fluids may be indicated • Salmonella is common in many species of animals. Humans are exposed by consumption of food from these animals or contact with fecal matter from ill animals or carrier an ...
Gastroenteritis – “stomach flu” but is not related to influenza at all
... Incubation 1-7 days; if bacterial toxins – hrs Fever common if cause inflammatory diarrhea (Salmonella, Shingella) Frequent bloody diarrhea Vomiting not common unless preformed toxins (S. aureus and bacillus cereus) Dx: leukocytes, blood/stool cultures to identify pathogens Tx: supportiv ...
... Incubation 1-7 days; if bacterial toxins – hrs Fever common if cause inflammatory diarrhea (Salmonella, Shingella) Frequent bloody diarrhea Vomiting not common unless preformed toxins (S. aureus and bacillus cereus) Dx: leukocytes, blood/stool cultures to identify pathogens Tx: supportiv ...
Activity 1.4.3 powerpoint
... investigator selects a group of exposed individuals (individuals who have been exposed to the potential risk factor) and a group of non-exposed individuals and follows both groups over time to determine the incidence of disease. In a case-control study (also called a retrospective study), a group of ...
... investigator selects a group of exposed individuals (individuals who have been exposed to the potential risk factor) and a group of non-exposed individuals and follows both groups over time to determine the incidence of disease. In a case-control study (also called a retrospective study), a group of ...
Lecture 24
... Campylobacter is the second most common cause of diarrhea in the United States. • Campylobacter is transmitted in cow’s milk. Yersinia enterocolitica and Y. pseudotuberculosis • Can reproduce at 4°C • Usually transmitted in meat and milk Clostridium perfringens • Grow in intestinal tract producing e ...
... Campylobacter is the second most common cause of diarrhea in the United States. • Campylobacter is transmitted in cow’s milk. Yersinia enterocolitica and Y. pseudotuberculosis • Can reproduce at 4°C • Usually transmitted in meat and milk Clostridium perfringens • Grow in intestinal tract producing e ...
salmonella - NHS Ayrshire and Arran.
... What is Salmonella? Salmonella is a common type of food poisoning caused by a bacterium (germ) that causes illness in humans and animals. Salmonella bacteria live in the gut of many farm animals and can affect meat, eggs, poultry and milk. Other foods like green vegetables, fruit and shellfish can b ...
... What is Salmonella? Salmonella is a common type of food poisoning caused by a bacterium (germ) that causes illness in humans and animals. Salmonella bacteria live in the gut of many farm animals and can affect meat, eggs, poultry and milk. Other foods like green vegetables, fruit and shellfish can b ...
1 - Bacteria.ai - The Food Safety System
... Food poisoning is an acute illness which usually occurs within 1 to 36 hours of eating contaminated food. Symptoms can last from 1 to 7 days and can include: stomach cramps, diarrhoea, vomiting, nausea and fever. Food poisoning is caused by: • Bacteria and their toxins • Viruses • Chemicals such as ...
... Food poisoning is an acute illness which usually occurs within 1 to 36 hours of eating contaminated food. Symptoms can last from 1 to 7 days and can include: stomach cramps, diarrhoea, vomiting, nausea and fever. Food poisoning is caused by: • Bacteria and their toxins • Viruses • Chemicals such as ...
3-2 Research PP
... Eliminate the source of the bacteria or virus Throw away spoiled food, drain pond with contaminated water, and quarantine Handle and dispose of body fluids appropriately Properly and promptly clean up blood, vomit, or feces Dispose of body fluid in special containers Safely handle and di ...
... Eliminate the source of the bacteria or virus Throw away spoiled food, drain pond with contaminated water, and quarantine Handle and dispose of body fluids appropriately Properly and promptly clean up blood, vomit, or feces Dispose of body fluid in special containers Safely handle and di ...
Infectious Diseases
... • Example: Ticks can transmit Bacteria to humans when they bite, giving the humans Lyme Disease. ...
... • Example: Ticks can transmit Bacteria to humans when they bite, giving the humans Lyme Disease. ...
Diseases Caused by Bacteria and Viruses
... An unknown disease that appears in a population for the first time or a well-known disease that suddenly becomes harder to control is called an emerging disease ...
... An unknown disease that appears in a population for the first time or a well-known disease that suddenly becomes harder to control is called an emerging disease ...
Infectious Diseases
... – Usually associated with eating raw fish – Cooking fish and other foods to high temperatures will kill the worms and their eggs to prevent infestation ...
... – Usually associated with eating raw fish – Cooking fish and other foods to high temperatures will kill the worms and their eggs to prevent infestation ...
Disease - Humble ISD
... 1. Bacterial disease is treated with antibiotics. 2. Viral infections do not have a cure. Viral infections must “run their course” until the body learns how to get rid of it. 3. Over-the-counter medicines only treat symptoms ...
... 1. Bacterial disease is treated with antibiotics. 2. Viral infections do not have a cure. Viral infections must “run their course” until the body learns how to get rid of it. 3. Over-the-counter medicines only treat symptoms ...
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.