INVESTIGATING FOOD
... 22. Hepatitis A virus is transmitted by _______________ while Hepatitis B is primarily transmitted by ______________, ____________, or ___________. 23. Hepatitis C is spread by ___________________ &_________________. 24. Serious complications from hepatitis include _________________ & ______________ ...
... 22. Hepatitis A virus is transmitted by _______________ while Hepatitis B is primarily transmitted by ______________, ____________, or ___________. 23. Hepatitis C is spread by ___________________ &_________________. 24. Serious complications from hepatitis include _________________ & ______________ ...
Case Studies Exam #8 – Food Poisoning
... e. All of the above 15. Fecal white blood cells are indicative of: a. Dehydration b. Elevated hematocrit c. Elevated plasma white blood count d. Hyponatremia e. Invasiveness of bacteria 16. Diagnosis of food poisoning is made by: a. Chemistry panel b. Complete blood count c. Fecal leukocytes d. Isol ...
... e. All of the above 15. Fecal white blood cells are indicative of: a. Dehydration b. Elevated hematocrit c. Elevated plasma white blood count d. Hyponatremia e. Invasiveness of bacteria 16. Diagnosis of food poisoning is made by: a. Chemistry panel b. Complete blood count c. Fecal leukocytes d. Isol ...
FROM: Cleveland Department of Public Health
... Unsafe food handling or storage can cause serious illness, including E. coli, and Salmonella. “Warm weather makes it easier for harmful bacteria to multiply”, says Jana Rush, CDPH’s Chief Epidemiologist. Ms. Rush also says, “A good rule of thumb is that anything you have to cook needs to remain hot ...
... Unsafe food handling or storage can cause serious illness, including E. coli, and Salmonella. “Warm weather makes it easier for harmful bacteria to multiply”, says Jana Rush, CDPH’s Chief Epidemiologist. Ms. Rush also says, “A good rule of thumb is that anything you have to cook needs to remain hot ...
Warm-Up Define the following words:
... yogurt. Other bacteria are infectious disease-causing agents called pathogens, that use the nutrients found in potentially hazardous foods to multiply. ...
... yogurt. Other bacteria are infectious disease-causing agents called pathogens, that use the nutrients found in potentially hazardous foods to multiply. ...
The Big 5 Food-borne bacteria
... • Largest multi-state outbreak: 2008. Salmonella in peppers. 1,535 people affected in 42 states. • Deadliest outbreak: 2008. Salmonella in peanuts. 9 ...
... • Largest multi-state outbreak: 2008. Salmonella in peppers. 1,535 people affected in 42 states. • Deadliest outbreak: 2008. Salmonella in peanuts. 9 ...
Providing Safe Food - Bakersfield College
... Toxin-Mediated Infection: Hemorrhagic Colitis Hemorrhagic Colitis Bacteria: Shiga toxin-producing Illness: ...
... Toxin-Mediated Infection: Hemorrhagic Colitis Hemorrhagic Colitis Bacteria: Shiga toxin-producing Illness: ...
Food Poisoning Staphylococcus Food Poisoning
... and cannot breathe without the help of additional oxygen. Her common-law husband has been able to return to the couple's Etobicoke home, but he still ...
... and cannot breathe without the help of additional oxygen. Her common-law husband has been able to return to the couple's Etobicoke home, but he still ...
Issues of food borne diseases/illnesses, toxicity
... natural accident (such as contamination of fish or shellfish by ‘red tide’) ...
... natural accident (such as contamination of fish or shellfish by ‘red tide’) ...
food safety multimedia training hot words and definitions
... ingredients by heating them for an extended period of time at relatively low temperatures. ...
... ingredients by heating them for an extended period of time at relatively low temperatures. ...
Are we really what we eat? Listeria and foodborne illnesses
... Listeria and foodborne illnesses McMaster Mini-Medical School Dr. Cheryl Main ...
... Listeria and foodborne illnesses McMaster Mini-Medical School Dr. Cheryl Main ...
File
... sprouts) • Contaminated water, including drinking untreated water and swimming in contaminated water • Animals and their environment: particularly cows, sheep, and goats. If you don’t wash your hands carefully after touching an animal or its environment, you could get an E. coli infection • Feces of ...
... sprouts) • Contaminated water, including drinking untreated water and swimming in contaminated water • Animals and their environment: particularly cows, sheep, and goats. If you don’t wash your hands carefully after touching an animal or its environment, you could get an E. coli infection • Feces of ...
Appendix A: Communicable Disease Protocol
... 2. Jaundice until laboratory results indicate the individual is not currently infected with Hepatitis A. 3. A lesion(s) that cannot be effectively covered until such time as the wound has healed or a physician’s note is provided indicating the lesion(s) is not infectious. 4. Sore throat with fever. ...
... 2. Jaundice until laboratory results indicate the individual is not currently infected with Hepatitis A. 3. A lesion(s) that cannot be effectively covered until such time as the wound has healed or a physician’s note is provided indicating the lesion(s) is not infectious. 4. Sore throat with fever. ...
notes - CST Personal Home Pages
... F. Food and waterborne pathogens that cause disease of the gastrointestinal (GI) system Digestive system overview CDC estimates that each year ~ 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of food borne diseases. Focus Syndrome - Gastroenteritis = infla ...
... F. Food and waterborne pathogens that cause disease of the gastrointestinal (GI) system Digestive system overview CDC estimates that each year ~ 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of food borne diseases. Focus Syndrome - Gastroenteritis = infla ...
Lecture 27
... • Onset can be between 1 hr and 50 days - Usually within a few days • Common symptoms are abdominal pain, nausea, cramping, vomiting, diarrhea, fever, flu-like symptoms • Rarer symptoms are bloody stools, liver disease, kidney failure, nervous system impairment • Can cause death ...
... • Onset can be between 1 hr and 50 days - Usually within a few days • Common symptoms are abdominal pain, nausea, cramping, vomiting, diarrhea, fever, flu-like symptoms • Rarer symptoms are bloody stools, liver disease, kidney failure, nervous system impairment • Can cause death ...
General Overview of the Causative Agents of Foodborne
... have resulted in more accurate estimates of the prevalence of foodborne illness. However, epidemiological investigation of foodborne illness is continuously evolving science, the food industry is continuous changing, and new foodborne illnesses are being identified. Surveillance and risk-assessment ...
... have resulted in more accurate estimates of the prevalence of foodborne illness. However, epidemiological investigation of foodborne illness is continuously evolving science, the food industry is continuous changing, and new foodborne illnesses are being identified. Surveillance and risk-assessment ...
How Food Borne Illness starts - San Francisco Department of Public
... Staphylococcal food intoxication - The ball-shaped bacterium is most commonly found in the nasal passages, on hands and skin, in cuts, burns, boils and pimples. Staph makes heat-stable toxin as it grows on food. Food poisoning results from eating contaminated cooked or processed foods that have not ...
... Staphylococcal food intoxication - The ball-shaped bacterium is most commonly found in the nasal passages, on hands and skin, in cuts, burns, boils and pimples. Staph makes heat-stable toxin as it grows on food. Food poisoning results from eating contaminated cooked or processed foods that have not ...
Campylobacter - Health Protection Surveillance Centre
... days). Range may vary from 1‐10 days depending on infectious dose and physical condition of patient. Median symptom duration is about 7 days. ...
... days). Range may vary from 1‐10 days depending on infectious dose and physical condition of patient. Median symptom duration is about 7 days. ...
Salmonella Infections
... occurs as isolated cases affecting individuals, or as household and community outbreaks involving many people. Most cases are reported during the summer months but infection can occur at any time of the year and may also be contracted aboard. Where are Salmonella bacteria found and how are they spre ...
... occurs as isolated cases affecting individuals, or as household and community outbreaks involving many people. Most cases are reported during the summer months but infection can occur at any time of the year and may also be contracted aboard. Where are Salmonella bacteria found and how are they spre ...
Pathogenic E. coli
... Infectious foodborne bacteria INFECTION Invasion of and multiplication within the body by ...
... Infectious foodborne bacteria INFECTION Invasion of and multiplication within the body by ...
Salmonella Infections
... most susceptible, and occurs as isolated cases affecting individuals, or as household and community outbreaks involving many people. Most cases are reported during the summer months but infection can occur at any time of the year and may also be contracted aboard. ...
... most susceptible, and occurs as isolated cases affecting individuals, or as household and community outbreaks involving many people. Most cases are reported during the summer months but infection can occur at any time of the year and may also be contracted aboard. ...
Foodborne pathogens
... maternity units and child daycare centers, although outbreaks in adults are also common. • In infants, the illness is more severe than many other diarrheal infections can persist for longer than 2 weeks in some cases. ...
... maternity units and child daycare centers, although outbreaks in adults are also common. • In infants, the illness is more severe than many other diarrheal infections can persist for longer than 2 weeks in some cases. ...
Foodborne illness
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.