Listeria monocytogenes is a foodborne pathogen that can cause a serious infectious disease called listeriosis. Several factors affect the risk of listeriosis, including the number of organisms in food, the susceptibility of consumers, whether the food supports growth of the bacteria, and the virulence of the strain. Some ready-to-eat foods like deli meats and frankfurters are at very high risk due to their potential for contamination and growth of Listeria. Other foods like hard cheese and frozen dairy have a very low risk due to processing that eliminates or prevents growth of the bacteria. Maintaining food with no detectable levels of Listeria is the best way to increase food safety and reduce the public health risk.
This document discusses food safety and food hygiene. It covers:
1) The importance of food hygiene in preventing foodborne illness from contamination at any point during food production and handling.
2) Classification of common foodborne illnesses caused by bacteria, viruses, parasites, and chemicals.
3) Diseases that can be transmitted through milk due to contamination and the importance of clean milk production practices.
4) Pasteurization as a method to destroy pathogens in milk without compromising quality, involving specific time and temperature standards.
Listeria monocytogenes is a bacteria commonly found in soil and water that can cause the disease listeriosis when consumed in contaminated food. It is able to grow at refrigeration temperatures in foods allowing for continued growth. Listeriosis affects pregnant women, newborns, the elderly and those with weakened immune systems. Major outbreaks in recent years have been linked to processed meats, cantaloupe, and soft cheeses. Proper handling and thorough cooking of foods can help reduce the risk of listeriosis.
Food safety is important to prevent foodborne illness. Contamination can occur at any point during food production, distribution, and preparation. Implementing food safety management systems like ISO 22000 helps control contamination and illness. ISO 22000 addresses food safety from farm to table, requiring organizations to identify and control hazards. Proper handling and hygienic practices throughout the food chain are necessary to deliver safe food.
The document discusses consumer awareness of food quality, safety, and labeling. It emphasizes that all foods contain some level of toxicity and the dose is what determines harm. It provides definitions for key terms like hazards, toxicity, and foodborne illness. The objectives of food control systems are outlined as protecting public health, consumers, and economic development. Elements of control systems include food laws, inspection services, and education. The document stresses that consumers should be aware of both invisible microbiological and chemical hazards in food and their rights under food legislation.
Community and public health nutrition focuses on improving health, nutrition, and well-being through consumer awareness and food regulation. Food control aims to ensure food quality, safety and nutrition by prohibiting the sale of unsafe food. Key elements of a national food control system include food laws and regulations, inspection services, monitoring, and education. Consumers should be aware of both invisible microbiological and chemical hazards in food and protect themselves by properly handling, cooking, and storing foods.
This document provides an overview of basic food safety and hygiene training. It discusses the importance of food safety, what can happen if food safety is not followed properly, and introduces food hazards like physical, chemical and biological contaminants. It explains how bacteria can grow rapidly in ideal conditions and cause food poisoning if not controlled. Key aspects of food safety covered include temperature control, personal hygiene, cleaning, preventing cross-contamination, and Hazard Analysis Critical Control Point (HACCP) systems. The document emphasizes that food safety is everyone's responsibility.
Listeria monocytogenes is a foodborne pathogen that can cause a serious infectious disease called listeriosis. Several factors affect the risk of listeriosis, including the number of organisms in food, the susceptibility of consumers, whether the food supports growth of the bacteria, and the virulence of the strain. Some ready-to-eat foods like deli meats and frankfurters are at very high risk due to their potential for contamination and growth of Listeria. Other foods like hard cheese and frozen dairy have a very low risk due to processing that eliminates or prevents growth of the bacteria. Maintaining food with no detectable levels of Listeria is the best way to increase food safety and reduce the public health risk.
This document discusses food safety and food hygiene. It covers:
1) The importance of food hygiene in preventing foodborne illness from contamination at any point during food production and handling.
2) Classification of common foodborne illnesses caused by bacteria, viruses, parasites, and chemicals.
3) Diseases that can be transmitted through milk due to contamination and the importance of clean milk production practices.
4) Pasteurization as a method to destroy pathogens in milk without compromising quality, involving specific time and temperature standards.
Listeria monocytogenes is a bacteria commonly found in soil and water that can cause the disease listeriosis when consumed in contaminated food. It is able to grow at refrigeration temperatures in foods allowing for continued growth. Listeriosis affects pregnant women, newborns, the elderly and those with weakened immune systems. Major outbreaks in recent years have been linked to processed meats, cantaloupe, and soft cheeses. Proper handling and thorough cooking of foods can help reduce the risk of listeriosis.
Food safety is important to prevent foodborne illness. Contamination can occur at any point during food production, distribution, and preparation. Implementing food safety management systems like ISO 22000 helps control contamination and illness. ISO 22000 addresses food safety from farm to table, requiring organizations to identify and control hazards. Proper handling and hygienic practices throughout the food chain are necessary to deliver safe food.
The document discusses consumer awareness of food quality, safety, and labeling. It emphasizes that all foods contain some level of toxicity and the dose is what determines harm. It provides definitions for key terms like hazards, toxicity, and foodborne illness. The objectives of food control systems are outlined as protecting public health, consumers, and economic development. Elements of control systems include food laws, inspection services, and education. The document stresses that consumers should be aware of both invisible microbiological and chemical hazards in food and their rights under food legislation.
Community and public health nutrition focuses on improving health, nutrition, and well-being through consumer awareness and food regulation. Food control aims to ensure food quality, safety and nutrition by prohibiting the sale of unsafe food. Key elements of a national food control system include food laws and regulations, inspection services, monitoring, and education. Consumers should be aware of both invisible microbiological and chemical hazards in food and protect themselves by properly handling, cooking, and storing foods.
This document provides an overview of basic food safety and hygiene training. It discusses the importance of food safety, what can happen if food safety is not followed properly, and introduces food hazards like physical, chemical and biological contaminants. It explains how bacteria can grow rapidly in ideal conditions and cause food poisoning if not controlled. Key aspects of food safety covered include temperature control, personal hygiene, cleaning, preventing cross-contamination, and Hazard Analysis Critical Control Point (HACCP) systems. The document emphasizes that food safety is everyone's responsibility.
Listeriosis is a serious bacterial infection caused by Listeria monocytogenes. It can occur in anyone but mainly affects newborns, pregnant women, the elderly and those with weakened immunity. People become infected by eating contaminated foods such as soft cheeses, raw vegetables and processed meats. Symptoms range from flu-like illness to meningitis. Diagnosis involves culturing the bacteria from clinical samples. Treatment requires intravenous antibiotics. Prevention involves following good hygiene practices and avoiding high-risk foods for vulnerable groups.
Sanitation is the creation and maintenance of conditions that will prevent food contamination or food born illness and lower levels of disease-causing microorganisms to a safe level. Cleaning is removing surface food or dirt for example from a surface area.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
This document provides an overview of food safety and hygiene training. It discusses the importance of proper food handling and hygiene practices to prevent food poisoning cases. Current statistics show increasing reported cases of food poisoning in Nigeria stemming from incorrect food hygiene in the food industry. The training aims to assist food businesses meet food safety standards, provide food handlers skills and knowledge of safety and hygiene, and increase compliance with food legislation. Key topics covered include food hazards, bacteria, hygiene control, personal hygiene, cleaning and temperature control. Maintaining high standards of personal hygiene and avoiding cross-contamination are emphasized as important responsibilities for all workers in the food industry.
unit 5 D. Food Sanitation.pptx for nursingAkmal Khan
This document discusses food sanitation and safety. It begins by outlining the objectives of defining healthy foods, describing food preservation methods, explaining safe food handling principles, elaborating on preventing foodborne disease transmission, and controlling foodborne diseases. It then defines healthy foods and provides examples. It proceeds to describe various food preservation methods including drying, freezing, cooling, boiling, pickling, canning, pasteurization, vacuum-packing, food additives, and irradiation. The document outlines principles of safe food handling and discusses foodborne pathogens such as bacteria, viruses, amoebas, and fungi. It elaborates on preventing transmission of foodborne diseases and concludes by discussing preventive measures.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Clinical immunology is the study of diseases caused by disorders of the immune system (failure, aberrant action, and malignant growth of the cellular elements of the system). It also involves diseases of other systems, where immune reactions play a part in the pathology and clinical features.
Chapter 16 food safety and hygiene.pptxOsmanHassan35
This document provides an introduction to a training presentation on food safety and hygiene. It discusses the importance of food safety, highlighting increasing cases of food poisoning in Nigeria stemming from poor food handling and hygiene practices. The objectives of the training are to help food businesses meet food safety standards, provide food handlers with skills and knowledge on food safety matters, and increase compliance with food legislation. The training covers topics like food poisoning causes, bacteria, hygiene control, personal hygiene, pest control, temperature control, cleaning and disinfection, and food safety management systems.
The document provides information on food quality control and safety. It discusses definitions of food quality, characteristics of quality food, and what safe food means to consumers. It also covers topics like food hygiene, high-risk foods, bacteria, food poisoning, carriers, factors contributing to food poisoning outbreaks, and maintaining the food poisoning chain. The roles and services of the Food Safety & Quality Division under the Ministry of Health are outlined, along with an overview of the work done by the Food Division at the Public Health Laboratory in Sg. Buloh.
Food poisoning is caused by consuming contaminated food or water and results in nausea, vomiting, and diarrhea. It is estimated that in the United States alone, approximately 48 million cases occur annually resulting in around 3,000 deaths. Food poisoning is commonly caused by bacteria like Salmonella, Clostridium, Staphylococcus, Bacillus, and Vibrio which can contaminate food during any stage of production or preparation. Prevention efforts focus on proper hygiene, cooking, storage, and government regulation of food handling through inspections and monitoring programs.
Food quality control ensures activities carried out to preserve the quality and safety of food at all stages of the food supply chain. It involves following good practices like good hygienic practices and good manufacturing practices, as well as international standards like Codex Alimentarius. A key aspect is hazard analysis critical control points and microbiological risk assessment, which involves identifying, characterizing, and evaluating exposure to hazards like pathogens. Food safety is important for public health and has been a focus in India with various laws established over time, with the Food Safety and Standards Authority of India now consolidating these laws.
Dr. Francisco Diez-Gonzalez - The Potential Impact of Consumer Trends on Qual...John Blue
The Potential Impact of Consumer Trends on Quality and Safety of our Food Supply - Dr. Francisco Diez-Gonzalez, Head and Professor, Department of Food Science and Nutrition, University of Minnesota, from the 2016 NIAA Annual Conference: From Farm to Table - Food System Biosecurity for Animal Agriculture, April 4-7, 2016, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2016_niaa_farm_table_food_system_biosecurity
This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
This document discusses biological hazards in food processing. It states that biological hazards are organisms or substances produced by organisms that threaten human health and are a major cause of foodborne illness outbreaks. It identifies several bacteria, viruses, and parasites that are biological hazards. It also discusses factors like temperature, pH, and water activity that affect the growth of microorganisms in foods and how proper implementation of good manufacturing practices and hazard analysis critical control point systems can control biological hazards.
Food safety and hygiene are important for public health. An estimated 600 million people get sick from contaminated food each year resulting in 420,000 deaths. Foodborne illnesses disproportionately impact children and cost $110 billion annually in low and middle income countries. Food safety involves preventing contamination during production, handling, storage and preparation to prevent disease and retain nutrients for a healthy diet. Food hygiene specifically concerns foodborne illness from bacteria, chemicals and physical hazards. Ensuring food safety protects vulnerable populations, prevents economic losses from illness, and complies with regulations to maintain public trust in the food system.
Food safety refers to handling, preparing, and storing food to prevent foodborne illness. It is important for public health as unsafe food can cause diseases ranging from diarrhea to cancer. Foodborne pathogens in food and water contaminate during any stage - production, processing, packaging, delivery and storage. Ensuring food safety requires effort from farmers, manufacturers, retailers, food handlers and consumers. It is a global priority to protect health and support development.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
Listeriosis is a serious bacterial infection caused by Listeria monocytogenes. It can occur in anyone but mainly affects newborns, pregnant women, the elderly and those with weakened immunity. People become infected by eating contaminated foods such as soft cheeses, raw vegetables and processed meats. Symptoms range from flu-like illness to meningitis. Diagnosis involves culturing the bacteria from clinical samples. Treatment requires intravenous antibiotics. Prevention involves following good hygiene practices and avoiding high-risk foods for vulnerable groups.
Sanitation is the creation and maintenance of conditions that will prevent food contamination or food born illness and lower levels of disease-causing microorganisms to a safe level. Cleaning is removing surface food or dirt for example from a surface area.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
This document provides an overview of food safety and hygiene training. It discusses the importance of proper food handling and hygiene practices to prevent food poisoning cases. Current statistics show increasing reported cases of food poisoning in Nigeria stemming from incorrect food hygiene in the food industry. The training aims to assist food businesses meet food safety standards, provide food handlers skills and knowledge of safety and hygiene, and increase compliance with food legislation. Key topics covered include food hazards, bacteria, hygiene control, personal hygiene, cleaning and temperature control. Maintaining high standards of personal hygiene and avoiding cross-contamination are emphasized as important responsibilities for all workers in the food industry.
unit 5 D. Food Sanitation.pptx for nursingAkmal Khan
This document discusses food sanitation and safety. It begins by outlining the objectives of defining healthy foods, describing food preservation methods, explaining safe food handling principles, elaborating on preventing foodborne disease transmission, and controlling foodborne diseases. It then defines healthy foods and provides examples. It proceeds to describe various food preservation methods including drying, freezing, cooling, boiling, pickling, canning, pasteurization, vacuum-packing, food additives, and irradiation. The document outlines principles of safe food handling and discusses foodborne pathogens such as bacteria, viruses, amoebas, and fungi. It elaborates on preventing transmission of foodborne diseases and concludes by discussing preventive measures.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Clinical immunology is the study of diseases caused by disorders of the immune system (failure, aberrant action, and malignant growth of the cellular elements of the system). It also involves diseases of other systems, where immune reactions play a part in the pathology and clinical features.
Chapter 16 food safety and hygiene.pptxOsmanHassan35
This document provides an introduction to a training presentation on food safety and hygiene. It discusses the importance of food safety, highlighting increasing cases of food poisoning in Nigeria stemming from poor food handling and hygiene practices. The objectives of the training are to help food businesses meet food safety standards, provide food handlers with skills and knowledge on food safety matters, and increase compliance with food legislation. The training covers topics like food poisoning causes, bacteria, hygiene control, personal hygiene, pest control, temperature control, cleaning and disinfection, and food safety management systems.
The document provides information on food quality control and safety. It discusses definitions of food quality, characteristics of quality food, and what safe food means to consumers. It also covers topics like food hygiene, high-risk foods, bacteria, food poisoning, carriers, factors contributing to food poisoning outbreaks, and maintaining the food poisoning chain. The roles and services of the Food Safety & Quality Division under the Ministry of Health are outlined, along with an overview of the work done by the Food Division at the Public Health Laboratory in Sg. Buloh.
Food poisoning is caused by consuming contaminated food or water and results in nausea, vomiting, and diarrhea. It is estimated that in the United States alone, approximately 48 million cases occur annually resulting in around 3,000 deaths. Food poisoning is commonly caused by bacteria like Salmonella, Clostridium, Staphylococcus, Bacillus, and Vibrio which can contaminate food during any stage of production or preparation. Prevention efforts focus on proper hygiene, cooking, storage, and government regulation of food handling through inspections and monitoring programs.
Food quality control ensures activities carried out to preserve the quality and safety of food at all stages of the food supply chain. It involves following good practices like good hygienic practices and good manufacturing practices, as well as international standards like Codex Alimentarius. A key aspect is hazard analysis critical control points and microbiological risk assessment, which involves identifying, characterizing, and evaluating exposure to hazards like pathogens. Food safety is important for public health and has been a focus in India with various laws established over time, with the Food Safety and Standards Authority of India now consolidating these laws.
Dr. Francisco Diez-Gonzalez - The Potential Impact of Consumer Trends on Qual...John Blue
The Potential Impact of Consumer Trends on Quality and Safety of our Food Supply - Dr. Francisco Diez-Gonzalez, Head and Professor, Department of Food Science and Nutrition, University of Minnesota, from the 2016 NIAA Annual Conference: From Farm to Table - Food System Biosecurity for Animal Agriculture, April 4-7, 2016, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2016_niaa_farm_table_food_system_biosecurity
This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
This document discusses biological hazards in food processing. It states that biological hazards are organisms or substances produced by organisms that threaten human health and are a major cause of foodborne illness outbreaks. It identifies several bacteria, viruses, and parasites that are biological hazards. It also discusses factors like temperature, pH, and water activity that affect the growth of microorganisms in foods and how proper implementation of good manufacturing practices and hazard analysis critical control point systems can control biological hazards.
Food safety and hygiene are important for public health. An estimated 600 million people get sick from contaminated food each year resulting in 420,000 deaths. Foodborne illnesses disproportionately impact children and cost $110 billion annually in low and middle income countries. Food safety involves preventing contamination during production, handling, storage and preparation to prevent disease and retain nutrients for a healthy diet. Food hygiene specifically concerns foodborne illness from bacteria, chemicals and physical hazards. Ensuring food safety protects vulnerable populations, prevents economic losses from illness, and complies with regulations to maintain public trust in the food system.
Food safety refers to handling, preparing, and storing food to prevent foodborne illness. It is important for public health as unsafe food can cause diseases ranging from diarrhea to cancer. Foodborne pathogens in food and water contaminate during any stage - production, processing, packaging, delivery and storage. Ensuring food safety requires effort from farmers, manufacturers, retailers, food handlers and consumers. It is a global priority to protect health and support development.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
Similar to FDA Import Detained | Food Safety Laboratory | United States (20)
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
ABDOMINAL TRAUMA in pediatrics part one.drhasanrajab
Abdominal trauma in pediatrics refers to injuries or damage to the abdominal organs in children. It can occur due to various causes such as falls, motor vehicle accidents, sports-related injuries, and physical abuse. Children are more vulnerable to abdominal trauma due to their unique anatomical and physiological characteristics. Signs and symptoms include abdominal pain, tenderness, distension, vomiting, and signs of shock. Diagnosis involves physical examination, imaging studies, and laboratory tests. Management depends on the severity and may involve conservative treatment or surgical intervention. Prevention is crucial in reducing the incidence of abdominal trauma in children.
Cell Therapy Expansion and Challenges in Autoimmune DiseaseHealth Advances
There is increasing confidence that cell therapies will soon play a role in the treatment of autoimmune disorders, but the extent of this impact remains to be seen. Early readouts on autologous CAR-Ts in lupus are encouraging, but manufacturing and cost limitations are likely to restrict access to highly refractory patients. Allogeneic CAR-Ts have the potential to broaden access to earlier lines of treatment due to their inherent cost benefits, however they will need to demonstrate comparable or improved efficacy to established modalities.
In addition to infrastructure and capacity constraints, CAR-Ts face a very different risk-benefit dynamic in autoimmune compared to oncology, highlighting the need for tolerable therapies with low adverse event risk. CAR-NK and Treg-based therapies are also being developed in certain autoimmune disorders and may demonstrate favorable safety profiles. Several novel non-cell therapies such as bispecific antibodies, nanobodies, and RNAi drugs, may also offer future alternative competitive solutions with variable value propositions.
Widespread adoption of cell therapies will not only require strong efficacy and safety data, but also adapted pricing and access strategies. At oncology-based price points, CAR-Ts are unlikely to achieve broad market access in autoimmune disorders, with eligible patient populations that are potentially orders of magnitude greater than the number of currently addressable cancer patients. Developers have made strides towards reducing cell therapy COGS while improving manufacturing efficiency, but payors will inevitably restrict access until more sustainable pricing is achieved.
Despite these headwinds, industry leaders and investors remain confident that cell therapies are poised to address significant unmet need in patients suffering from autoimmune disorders. However, the extent of this impact on the treatment landscape remains to be seen, as the industry rapidly approaches an inflection point.
Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
8 Surprising Reasons To Meditate 40 Minutes A Day That Can Change Your Life.pptxHolistified Wellness
We’re talking about Vedic Meditation, a form of meditation that has been around for at least 5,000 years. Back then, the people who lived in the Indus Valley, now known as India and Pakistan, practised meditation as a fundamental part of daily life. This knowledge that has given us yoga and Ayurveda, was known as Veda, hence the name Vedic. And though there are some written records, the practice has been passed down verbally from generation to generation.
Promoting Wellbeing - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
- Video recording of this lecture in English language: https://youtu.be/kqbnxVAZs-0
- Video recording of this lecture in Arabic language: https://youtu.be/SINlygW1Mpc
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
2. LISTERIA IS A BACTERIUM THAT CAUSES INFECTIONS IN
HUMANS.
: any of a genus (Listeria) of microscopic, gram-positive, rod-shaped bacteria
that do not form spores and prefer to grow in chains, one of which causes
listeriosis (Listeria monocytogenes)
ListeriAnalysisa, a common bacteria found in a variety of foods ranging from
raw vegetables to hot dogs, can cause listeriosis, a potentially fatal condition
when present in significant amounts.
High fever, severe headache, stiffness, nausea, abdominal discomfort, and
diarrhoea are all signs of Listeria.
3.
4. EXAMPLES OF LISTERIA EXPRESSIONS
The risk of serious illness from listeria Analysis is particularly higher in
older adults and people with weakened immune systems.
FDA sampling discovered listeria on processing equipment, prompting the
recall, according to FDA.
Antibiotics are used to treat serious listeria infections.
5. LISTERIOSIS OUTBREAKS IN THE UNITED STATES: FOODS TO AVOID
In the past, raw, unpasteurized milk and cheeses, ice cream, raw or processed vegetables,
raw or processed fruits, raw or undercooked chicken, sausages, hot dogs, deli meats, and
raw or smoked fish and other seafood have all been associated to listeriosis outbreaks in
the United States. In addition, L. monocytogenes have been found in raw pet foods
Foodborne Illness Prevention at Home
The longer L. monocytogenes-contaminated ready-to-eat refrigerated items are kept in the
refrigerator, the more opportunities this pathogen has to thrive. Set the refrigerator to 40
degrees Fahrenheit (4 degrees Celsius) and the freezer to 0 degrees Fahrenheit to limit or
stop the growth of L.. monocytogenes (-18 degrees Celsius).
6. CONSUMERS SHOULD ALSO TAKE THE FOLLOWING EASY STEPS:
Using a solution of one tablespoon of chlorine bleach to one-gallon hot water, sanitise the
inside walls cutting boards and surfaces, as well as any utensils that may have come into
touch with contaminated foods; then dry with a clean cloth or paper towel that has not been
used previously.
Spills in the refrigerator should be cleaned up right away, and the refrigerator should be
cleaned regularly.
Hands should be washed for at least 20 seconds with warm water and soap before and after
handling food, as well as after any cleaning or sanitation procedure.
Unpasteurized or raw milk, cheeses derived from unpasteurized milk, raw fish, raw sprouts,
and several other raw foods, which carry a high risk of L. monocytogenes, should be avoided
by pregnant women, the elderly, and people with impaired immune systems.
7. TREATMENT
Listeriosis can be treated if caught early Antibiotics are prescribed for serious
symptoms like meningitis. When an infection occurs during pregnancy, antibiotics
should be given as soon as possible to prevent infection of the foetus or baby.
Methods of surveillance
L. monocytogenes must be controlled at all stages of the food chain, and an
integrated approach is required to prevent the bacteria's proliferation in the final
food product. Given its widespread distribution, high resistance to standard
preservation treatments such as salt, smoke, or an acidic condition in the food, and
capacity to survive and develop at refrigerated temperatures (about 5 °C),
controlling L. monocytogenes poses significant hurdles. Good Hygienic Practices
(GHP) and Good Manufacturing Practices (GMP) should be implemented in all
sectors of the food chain, in addition to a HACCP-based food safety management
system (HACCP).
pdf
file
8. RESPONSE FROM THE WORLD HEALTH ORGANIZATION
WHO advocates for the improvement of food safety systems, excellent manufacturing
practices, and the education of retailers and consumers on proper food handling and
contamination prevention. Consumer education, particularly for those in high-risk categories,
and food handler training in proper food handling is two of the most important ways to avoid
foodborne illnesses such as listeriosis.
The World Health Organization and the Food and Agriculture Organization of the United
Nations have produced an international quantitative risk assessment of Listeria in ready-to-
eat foods. Guidelines of the Codex Alimentarius Commission on the Application of General
Food Principles Hygiene to the Control of Listeria Monocytogenes in Foods are based on this
research. Microbiological criteria are included in this advice (i.e.maximum limits of the
presence of L monocytogenes in foods)
The International Network of Food Safety Authorities (INFOSAN), which connects national
authorities in the Member States in the responsibility of handling food safety events, is
WHO's the key tool to assist the Member States in outbreak surveillance, coordination, and
response. WHO and FAO collaborate to operate this network.
9. SOCIAL LINK
Instagram link
https://www.instagram.com/usdagov/
Twitter link
https://twitter.com/fda_ora
Facebook link
https://www.facebook.com/FoodSafetyNews/
Pinterest link
https://www.pinterest.com/hereathome/microbiology/