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Transcript
* HCS 1100: SLO 2 * * Though immunization programs and the development of antibiotics have greatly improved the spread of infectious diseases, there is still an increase in the rate of infectious diseases. * *More crowding in cities increases the spread of disease. *Poor sanitation, direct and indirect contact and pests spread disease quickly. * * More contact between humans and animals, allowing the spread of animal pathogens to human hosts. Examples: HIV from chimpanzees, West Nile from birds, H1N1 from pigs. * *The ability of travel especially by air has increased the speed and ability of infectious organisms to spread globally. * *Being able to keep people alive longer in debilitated states can subject them to opportunistic infections. * *Changes allow for foods to be stored, processed and shipped long distances without proper monitoring. * * All societies establish and enforce measures designed to protect the health of their populations. Most of these practices are concerned with preventing the spread of infectious organisms. * * In the past, people would throw their human waste out the window and into the street leading to great epidemics of infectious disease. * Today, the practice of diverting sewage into processing plants where harmless “good” microbes work to destroy pathogens. The result is a noninfectious sludge that makes excellent fertilizer. * * Drinking water must be filtered to purify municipal water supplies to prevent dangerous pathogens such as typhoid bacilli, polio, and hepatitis viruses. * A close and constant watch is kept on the microbial population in the water supply * *Food is a natural breeding place for many dangerous pathogens. Some of these pathogens include: - Botulism bacillus, which grows in improperly canned foods - Staph or Staphylococcus aureus - Salmonella, which is transmitted in eggs, poultry and dairy products *Most cities have sanitary regulations requiring compulsory periodic inspections of foodhandling establishments * * * Milk is rendered free of pathogens by pasteurization, a process in which the milk is heated to 63 C (145 F) for 30 minutes and then cooled rapidly before being packaged.