Food poisoning
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Excellent presentation of food poisoning. Very effective use of presentation tool to share information during a formal speech. Created by middle school students.
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Food poisoning anuupam
Food poisoning is caused by ingesting contaminated food or drink containing bacteria, viruses, parasites, toxins or allergens. Common causes are Staphylococcus, Salmonella, E. coli, which can contaminate foods like meats, eggs, dairy, vegetables, and poultry. Symptoms may include nausea, vomiting, abdominal cramps and diarrhea within hours, depending on the organism. Prevention involves proper food handling, cooking, storage, cleaning, and handwashing.
Duck plague a glance/ Duck viral enteritis
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food poisoning
The document discusses food poisoning, including its definition, causes, types, symptoms, and prevention. It covers bacterial causes like Salmonella, Campylobacter, Listeria, and Bacillus cereus. It also discusses toxin-mediated food poisoning from Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum (botulism). The ideal conditions for growth of microorganisms that cause food poisoning are discussed. Prevention methods focus on proper food handling, sanitation, and refrigeration.
Food poisoning
salmonella, Botulism, CL periferinges, staphylococcal these various kind of food poisoning & their causes, treatment etc.
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This document discusses food poisoning, including its definition, types, common bacterial and non-bacterial causes, pathogenesis, and differential diagnosis. Food poisoning is acute gastroenteritis caused by ingestion of contaminated food or drink. The most common bacterial causes are Salmonella, Staphylococcus, Clostridium botulinum, Clostridium perfringens, and Bacillus cereus. Non-bacterial causes include viruses, protozoa, natural toxins, chemicals, and radiation. Laboratory investigations include microbiological analyses of clinical samples and implicated foods to identify the causative agent and control ongoing outbreaks.
What is food poisoning
Food poisoning occurs when bacteria, parasites, viruses, or toxins produced by these germs are ingested through contaminated food or water. Common causes of food poisoning include bacteria such as Salmonella, E. coli, Campylobacter, and Staphylococcus. Symptoms include nausea, vomiting, diarrhea, abdominal cramps and pain, fever, and dehydration. Treatment focuses on replacing lost fluids and electrolytes. Prevention involves proper food handling and cooking practices.
Diagnosing and Treating Canine Incontinence and Uroliths
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Urinary incontinence is a common presenting complaint in veterinary practice. Treatment of refractory cases may become a major source of frustration for both owners and veterinarians. Medical, surgical, and interventional therapeutic options will be discussed.
Food Poisoning
This document discusses food poisoning caused by bacteria. It defines foodborne diseases as illnesses acquired through consuming contaminated food. The most common causes are toxins produced by bacteria like Staphylococcus aureus, Clostridium botulinum, and Bacillus cereus, either in food before eating or in the intestines. Symptoms vary by pathogen but often include nausea, vomiting, and diarrhea. Prevention focuses on proper food handling, storage, and hygiene practices to avoid bacterial growth.
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Food poisoning anuupam
Food poisoning is caused by ingesting contaminated food or drink containing bacteria, viruses, parasites, toxins or allergens. Common causes are Staphylococcus, Salmonella, E. coli, which can contaminate foods like meats, eggs, dairy, vegetables, and poultry. Symptoms may include nausea, vomiting, abdominal cramps and diarrhea within hours, depending on the organism. Prevention involves proper food handling, cooking, storage, cleaning, and handwashing.
Duck plague a glance/ Duck viral enteritis
This presentation tells about the nuts and bolts of duck plague , a important viral disease of waterfowls.
food poisoning
The document discusses food poisoning, including its definition, causes, types, symptoms, and prevention. It covers bacterial causes like Salmonella, Campylobacter, Listeria, and Bacillus cereus. It also discusses toxin-mediated food poisoning from Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum (botulism). The ideal conditions for growth of microorganisms that cause food poisoning are discussed. Prevention methods focus on proper food handling, sanitation, and refrigeration.
Food poisoning
salmonella, Botulism, CL periferinges, staphylococcal these various kind of food poisoning & their causes, treatment etc.
20161023 food poisoning
This document discusses food poisoning, including its definition, types, common bacterial and non-bacterial causes, pathogenesis, and differential diagnosis. Food poisoning is acute gastroenteritis caused by ingestion of contaminated food or drink. The most common bacterial causes are Salmonella, Staphylococcus, Clostridium botulinum, Clostridium perfringens, and Bacillus cereus. Non-bacterial causes include viruses, protozoa, natural toxins, chemicals, and radiation. Laboratory investigations include microbiological analyses of clinical samples and implicated foods to identify the causative agent and control ongoing outbreaks.
What is food poisoning
Food poisoning occurs when bacteria, parasites, viruses, or toxins produced by these germs are ingested through contaminated food or water. Common causes of food poisoning include bacteria such as Salmonella, E. coli, Campylobacter, and Staphylococcus. Symptoms include nausea, vomiting, diarrhea, abdominal cramps and pain, fever, and dehydration. Treatment focuses on replacing lost fluids and electrolytes. Prevention involves proper food handling and cooking practices.
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Urinary incontinence is a common presenting complaint in veterinary practice. Treatment of refractory cases may become a major source of frustration for both owners and veterinarians. Medical, surgical, and interventional therapeutic options will be discussed.
Food Poisoning
This document discusses food poisoning caused by bacteria. It defines foodborne diseases as illnesses acquired through consuming contaminated food. The most common causes are toxins produced by bacteria like Staphylococcus aureus, Clostridium botulinum, and Bacillus cereus, either in food before eating or in the intestines. Symptoms vary by pathogen but often include nausea, vomiting, and diarrhea. Prevention focuses on proper food handling, storage, and hygiene practices to avoid bacterial growth.
Food – poisoning
This document discusses various types of food poisoning including bacterial and non-bacterial causes. It focuses on common bacterial causes such as salmonella, staphylococcus, botulism, clostridium perfringens, and bacillus cereus. Salmonella food poisoning results from eating contaminated foods of animal origin and has a 12-24 hour incubation period. Staphylococcal food poisoning is caused by ingesting pre-formed toxins and has a short 1-6 hour incubation period. Botulism is the most severe type and is caused by toxins produced by clostridium botulinum, with symptoms occurring 12-36 hours later.
Zoonotic infections
This document discusses zoonotic (animal to human) diseases. It defines zoonoses as diseases that can be passed between animals and humans, with over 60% of human infectious diseases originating from animals. The document categorizes zoonoses into viral, bacterial, parasitic, mycotic, and tick-borne diseases. It then discusses in detail six important zoonotic diseases: rabies, Ebola, influenza, tuberculosis, leptospirosis, and brucellosis; covering their causative pathogens, transmitting animals, transmission modes, symptoms, and characteristics.
Food poisoning
Food poisoning is caused by bacteria, viruses, or toxins in contaminated food. Common symptoms include abdominal pain, diarrhea, nausea, vomiting, and fever. Food poisoning can be caused by Salmonella, Clostridium perfringens, Staphylococcus aureus and other pathogens found in undercooked meat and eggs. To prevent food poisoning, proper food handling and cooking practices should be followed, such as thorough cooking, avoiding cross-contamination, and proper food storage. Supportive care including rehydration is used to treat food poisoning.
Food poisoning presentation
Food poisoning is caused by eating contaminated food containing infectious organisms like bacteria, viruses, or parasites. Common bacterial causes are Salmonella, Campylobacter, Shigella, E. coli O157:H7, and Clostridium difficile. Symptoms include abdominal cramps, diarrhea, fever, nausea, vomiting, headache, weakness, and dehydration. Laboratory diagnosis involves collecting a stool sample and testing for the presence of bacteria through culture and biochemical or serological identification tests.
Anthrax 3
Bacillus anthracis is the bacterium that causes anthrax. It forms spores that allow it to survive in the environment for many years. Animals and humans can contract anthrax through contact with infected animals, soil, or wool. Anthrax infections in humans can occur on the skin, through inhalation, or ingestion of infected meat. The disease causes severe illness and can be fatal if untreated. Vaccines are effective at preventing anthrax in humans and animals in at-risk populations. Proper disposal of infected carcasses and decontamination of areas are important to prevent the spread of anthrax.
Phylum Arthropoda as causative agents
1. The document discusses various arthropods that are medically important, including their characteristics, life cycles, and roles as vectors or causative agents of disease.
2. It covers the phyla Arthropoda and classes within it like crustaceans, arachnids, and insects. Specific orders discussed include scorpions, spiders, ticks, mites, lice, fleas, true bugs, and more.
3. Diseases associated with these arthropods include scabies, Lyme disease, plague, and others. Their life cycles, transmission methods, symptoms, and treatment/prevention are summarized.
Q-fever
Q fever is a disease caused by the bacteria Coxiella burnetii which can infect various animal species such as cattle, sheep, and goats. People most at risk of infection are farmers, veterinarians, and slaughterhouse workers who are exposed through inhalation of contaminated aerosols from animal birth products. Symptoms of acute Q fever include flu-like illness with fever, nausea and headaches. Chronic Q fever can develop in about 1-5% of infected individuals and causes conditions such as endocarditis. Treatment involves doxycycline or other antibiotics. Vaccination against Q fever is available but not recommended for children under 15 or pregnant women.
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This document discusses food allergies, including what a food allergy is, the allergic reaction process, common symptoms, anaphylaxis, common food allergens, food intolerance, and ways to prevent food allergies. A food allergy occurs when the immune system responds to a harmless food as if it were a threat, causing symptoms like hives, difficulty breathing, or diarrhea. The allergic reaction process involves the immune system making IgE antibodies when first exposed to a food, which attach to mast cells. Upon re-exposure, the food binds to these antibodies and causes the mast cells to release chemicals that trigger symptoms. Anaphylaxis is a severe, potentially life-threatening allergic reaction
Microbiology food poisoning lecture
This document discusses food poisoning. It identifies the most common causes of food poisoning as mishandling of food through poor sanitation and not cooking food thoroughly through poor preparation. The most common bacteria involved in food poisoning are Salmonella, E. coli, Campylobacter, and Listeria. Bacteria causes food poisoning by being consumed in contaminated food, passing through the stomach and attaching to the intestines where it multiplies and produces toxins. Proper food handling and thorough cooking can help prevent food poisoning.
Food poisoning assignment
Food poisoning is caused by eating contaminated food infected with bacteria like Salmonella, Campylobacter, E. coli, or Listeria, or viruses such as norovirus or hepatitis A. Contamination can occur through food handlers, water, ingredients, food contact surfaces, vermin, soil, or air. Symptoms include diarrhea, vomiting, fever and abdominal cramps, with incubation periods varying from hours to days depending on the pathogen. Prevention involves proper food preparation, cooking, storage, and hygiene. Treatment focuses on rehydration, though some severe cases require hospitalization.
Contagious ecthyma
Contagious ecthyma, also known as orf, is a viral disease that affects small ruminants like sheep and goats. It causes lesions around the mouth and lips. The virus belongs to the parapoxvirus genus in the poxvirus family. Young animals are most susceptible. Transmission occurs through direct contact. Clinical signs include papules, pustules, and scabs around the mouth. The disease is usually self-limiting and lesions resolve in 3-4 weeks. Differential diagnosis includes other viral skin diseases and bacterial infections.
Newcastle disease
Newcastle disease is a contagious viral disease of birds caused by avian paramyxovirus-1. It affects many species of birds and can cause severe economic losses in poultry. The virus is transmitted through direct contact and contaminated feces, water, or feed. Clinical signs vary depending on the strain but may include respiratory disease, neurological signs, and diarrhea. Diagnosis involves virus isolation from samples. Control relies on quarantine, vaccination, and culling infected flocks to prevent spread. Proper cleaning and disinfection of affected premises is important for eradication.
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The document classifies all animals into two main groups: vertebrates and invertebrates. Vertebrates have backbones and are divided into five groups - fish, amphibians, birds, mammals and reptiles. Each group is described in one or two sentences, noting key distinguishing characteristics like warm/cold-blooded, laying eggs, living on land or in water, having feathers/scales/hair and whether they feed milk to young.
Food poisoning presentation
Food poisoning is caused by eating contaminated food and results in nausea, vomiting and diarrhea. It is caused by bacteria, viruses or parasites. Common causes include undercooking food, improper food storage, and cross-contamination. An example is described where 200 people in a village fell ill and 3 died after eating chicken dish at a sacrificial ceremony. Proper handwashing, cleaning surfaces and utensils, and safe food storage can help prevent food poisoning.
African horse sickness
African horse sickness is a highly infectious, noncontagious, insect transmitted disease affecting all species of Equidae
Food poisoning
This document discusses different types of food poisoning including salmonella, staphylococcal, and botulism food poisoning. Salmonella food poisoning is caused by ingesting contaminated meat, poultry, or eggs. Symptoms include diarrhea, fever, and vomiting with an incubation period of 12-24 hours. Staphylococcal food poisoning results from preformed toxins in foods and causes sudden vomiting and diarrhea. Botulism is the most serious type, caused by toxins produced by Clostridium botulinum, and can be fatal if not treated with antitoxins. Proper food handling, sanitation, and refrigeration are important for prevention.
Avian postmortem
A postmortem examination of birds provides important information about the cause of death and diseases affecting the flock. The examination procedure involves obtaining a flock history, external examination of the bird for abnormalities, and internal examination of the organs. During internal examination, lesions in various organs can provide clues to diagnose diseases like avian influenza, fowl pox, Marek's disease, and others. A thorough postmortem is important for better disease diagnosis, flock management, and reducing morbidity and mortality.
Louping ill
Louping ill is an acute viral disease primarily affecting sheep caused by the Louping ill virus, which is a flavivirus transmitted by ticks. The virus causes fever, tremors, and neurological signs in sheep and can also infect cattle, deer, horses, pigs, rodents, and humans. It is mainly found in upland areas of Britain and Ireland where the tick vector Ixodes ricinus is present. There is no specific treatment for infected sheep, though vaccination can help prevent infection.
Zoonoses ug
The document discusses zoonoses, which are diseases that can be transmitted between animals and humans. It provides definitions of zoonoses and describes how they have been classified based on their reservoir hosts and life cycles. Over 150 zoonotic diseases are known, and many emerged recently like Kyasanur Forest disease and Monkeypox. Zoonoses cause health issues and economic losses. Developing countries are often more severely impacted due to factors like climate and lack of public health/veterinary services. Common zoonotic diseases are described along with the specimens, tests, and methods used for laboratory diagnosis of bacterial, viral, rickettsial, parasitic and fungal zoonoses.
Zoonotic disease and pathogens slideshare
Zoonotic diseases are infectious diseases that are transmitted between animals and humans. Some key points:
- Over 60% of known pathogens are zoonotic. Emerging diseases often originate from animal hosts.
- Transmission can occur directly, through a vector, or from humans to animals.
- Many common diseases started as zoonoses, such as measles, mumps, influenza and HIV.
- Potential carriers include many mammals, birds, arthropods.
- Zoonoses include bacteria, viruses, parasites, and prions causing diseases like rabies, anthrax, salmonellosis.
- Outbreaks can occur through exposure to infected animals at farms, markets, zoos. Foodborne
Nutrition p2
Powerpoint designed to teach students about food born pathogens, and how to safely handle and preserve food.
Food poisoning
The document discusses health problems that can arise from eating contaminated food. It notes that food poisoning occurs when bacteria, parasites, viruses or toxins from these germs are swallowed in food or water. Common symptoms include abdominal cramps, diarrhea, fever, chills and vomiting. The International Food Safety Authorities Network works to prevent the spread of contaminated food internationally and strengthen food safety systems globally. Eating undercooked foods or foods contaminated with bacteria can lead to infection in the intestines and production of toxins that are poisonous to the human body.
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Food – poisoning
This document discusses various types of food poisoning including bacterial and non-bacterial causes. It focuses on common bacterial causes such as salmonella, staphylococcus, botulism, clostridium perfringens, and bacillus cereus. Salmonella food poisoning results from eating contaminated foods of animal origin and has a 12-24 hour incubation period. Staphylococcal food poisoning is caused by ingesting pre-formed toxins and has a short 1-6 hour incubation period. Botulism is the most severe type and is caused by toxins produced by clostridium botulinum, with symptoms occurring 12-36 hours later.
Zoonotic infections
This document discusses zoonotic (animal to human) diseases. It defines zoonoses as diseases that can be passed between animals and humans, with over 60% of human infectious diseases originating from animals. The document categorizes zoonoses into viral, bacterial, parasitic, mycotic, and tick-borne diseases. It then discusses in detail six important zoonotic diseases: rabies, Ebola, influenza, tuberculosis, leptospirosis, and brucellosis; covering their causative pathogens, transmitting animals, transmission modes, symptoms, and characteristics.
Food poisoning
Food poisoning is caused by bacteria, viruses, or toxins in contaminated food. Common symptoms include abdominal pain, diarrhea, nausea, vomiting, and fever. Food poisoning can be caused by Salmonella, Clostridium perfringens, Staphylococcus aureus and other pathogens found in undercooked meat and eggs. To prevent food poisoning, proper food handling and cooking practices should be followed, such as thorough cooking, avoiding cross-contamination, and proper food storage. Supportive care including rehydration is used to treat food poisoning.
Food poisoning presentation
Food poisoning is caused by eating contaminated food containing infectious organisms like bacteria, viruses, or parasites. Common bacterial causes are Salmonella, Campylobacter, Shigella, E. coli O157:H7, and Clostridium difficile. Symptoms include abdominal cramps, diarrhea, fever, nausea, vomiting, headache, weakness, and dehydration. Laboratory diagnosis involves collecting a stool sample and testing for the presence of bacteria through culture and biochemical or serological identification tests.
Anthrax 3
Bacillus anthracis is the bacterium that causes anthrax. It forms spores that allow it to survive in the environment for many years. Animals and humans can contract anthrax through contact with infected animals, soil, or wool. Anthrax infections in humans can occur on the skin, through inhalation, or ingestion of infected meat. The disease causes severe illness and can be fatal if untreated. Vaccines are effective at preventing anthrax in humans and animals in at-risk populations. Proper disposal of infected carcasses and decontamination of areas are important to prevent the spread of anthrax.
Phylum Arthropoda as causative agents
1. The document discusses various arthropods that are medically important, including their characteristics, life cycles, and roles as vectors or causative agents of disease.
2. It covers the phyla Arthropoda and classes within it like crustaceans, arachnids, and insects. Specific orders discussed include scorpions, spiders, ticks, mites, lice, fleas, true bugs, and more.
3. Diseases associated with these arthropods include scabies, Lyme disease, plague, and others. Their life cycles, transmission methods, symptoms, and treatment/prevention are summarized.
Q-fever
Q fever is a disease caused by the bacteria Coxiella burnetii which can infect various animal species such as cattle, sheep, and goats. People most at risk of infection are farmers, veterinarians, and slaughterhouse workers who are exposed through inhalation of contaminated aerosols from animal birth products. Symptoms of acute Q fever include flu-like illness with fever, nausea and headaches. Chronic Q fever can develop in about 1-5% of infected individuals and causes conditions such as endocarditis. Treatment involves doxycycline or other antibiotics. Vaccination against Q fever is available but not recommended for children under 15 or pregnant women.
Food allergy
This document discusses food allergies, including what a food allergy is, the allergic reaction process, common symptoms, anaphylaxis, common food allergens, food intolerance, and ways to prevent food allergies. A food allergy occurs when the immune system responds to a harmless food as if it were a threat, causing symptoms like hives, difficulty breathing, or diarrhea. The allergic reaction process involves the immune system making IgE antibodies when first exposed to a food, which attach to mast cells. Upon re-exposure, the food binds to these antibodies and causes the mast cells to release chemicals that trigger symptoms. Anaphylaxis is a severe, potentially life-threatening allergic reaction
Microbiology food poisoning lecture
This document discusses food poisoning. It identifies the most common causes of food poisoning as mishandling of food through poor sanitation and not cooking food thoroughly through poor preparation. The most common bacteria involved in food poisoning are Salmonella, E. coli, Campylobacter, and Listeria. Bacteria causes food poisoning by being consumed in contaminated food, passing through the stomach and attaching to the intestines where it multiplies and produces toxins. Proper food handling and thorough cooking can help prevent food poisoning.
Food poisoning assignment
Food poisoning is caused by eating contaminated food infected with bacteria like Salmonella, Campylobacter, E. coli, or Listeria, or viruses such as norovirus or hepatitis A. Contamination can occur through food handlers, water, ingredients, food contact surfaces, vermin, soil, or air. Symptoms include diarrhea, vomiting, fever and abdominal cramps, with incubation periods varying from hours to days depending on the pathogen. Prevention involves proper food preparation, cooking, storage, and hygiene. Treatment focuses on rehydration, though some severe cases require hospitalization.
Contagious ecthyma
Contagious ecthyma, also known as orf, is a viral disease that affects small ruminants like sheep and goats. It causes lesions around the mouth and lips. The virus belongs to the parapoxvirus genus in the poxvirus family. Young animals are most susceptible. Transmission occurs through direct contact. Clinical signs include papules, pustules, and scabs around the mouth. The disease is usually self-limiting and lesions resolve in 3-4 weeks. Differential diagnosis includes other viral skin diseases and bacterial infections.
Newcastle disease
Newcastle disease is a contagious viral disease of birds caused by avian paramyxovirus-1. It affects many species of birds and can cause severe economic losses in poultry. The virus is transmitted through direct contact and contaminated feces, water, or feed. Clinical signs vary depending on the strain but may include respiratory disease, neurological signs, and diarrhea. Diagnosis involves virus isolation from samples. Control relies on quarantine, vaccination, and culling infected flocks to prevent spread. Proper cleaning and disinfection of affected premises is important for eradication.
Invertebrates presentation
The document classifies all animals into two main groups: vertebrates and invertebrates. Vertebrates have backbones and are divided into five groups - fish, amphibians, birds, mammals and reptiles. Each group is described in one or two sentences, noting key distinguishing characteristics like warm/cold-blooded, laying eggs, living on land or in water, having feathers/scales/hair and whether they feed milk to young.
Food poisoning presentation
Food poisoning is caused by eating contaminated food and results in nausea, vomiting and diarrhea. It is caused by bacteria, viruses or parasites. Common causes include undercooking food, improper food storage, and cross-contamination. An example is described where 200 people in a village fell ill and 3 died after eating chicken dish at a sacrificial ceremony. Proper handwashing, cleaning surfaces and utensils, and safe food storage can help prevent food poisoning.
African horse sickness
African horse sickness is a highly infectious, noncontagious, insect transmitted disease affecting all species of Equidae
Food poisoning
This document discusses different types of food poisoning including salmonella, staphylococcal, and botulism food poisoning. Salmonella food poisoning is caused by ingesting contaminated meat, poultry, or eggs. Symptoms include diarrhea, fever, and vomiting with an incubation period of 12-24 hours. Staphylococcal food poisoning results from preformed toxins in foods and causes sudden vomiting and diarrhea. Botulism is the most serious type, caused by toxins produced by Clostridium botulinum, and can be fatal if not treated with antitoxins. Proper food handling, sanitation, and refrigeration are important for prevention.
Avian postmortem
A postmortem examination of birds provides important information about the cause of death and diseases affecting the flock. The examination procedure involves obtaining a flock history, external examination of the bird for abnormalities, and internal examination of the organs. During internal examination, lesions in various organs can provide clues to diagnose diseases like avian influenza, fowl pox, Marek's disease, and others. A thorough postmortem is important for better disease diagnosis, flock management, and reducing morbidity and mortality.
Louping ill
Louping ill is an acute viral disease primarily affecting sheep caused by the Louping ill virus, which is a flavivirus transmitted by ticks. The virus causes fever, tremors, and neurological signs in sheep and can also infect cattle, deer, horses, pigs, rodents, and humans. It is mainly found in upland areas of Britain and Ireland where the tick vector Ixodes ricinus is present. There is no specific treatment for infected sheep, though vaccination can help prevent infection.
Zoonoses ug
The document discusses zoonoses, which are diseases that can be transmitted between animals and humans. It provides definitions of zoonoses and describes how they have been classified based on their reservoir hosts and life cycles. Over 150 zoonotic diseases are known, and many emerged recently like Kyasanur Forest disease and Monkeypox. Zoonoses cause health issues and economic losses. Developing countries are often more severely impacted due to factors like climate and lack of public health/veterinary services. Common zoonotic diseases are described along with the specimens, tests, and methods used for laboratory diagnosis of bacterial, viral, rickettsial, parasitic and fungal zoonoses.
Zoonotic disease and pathogens slideshare
Zoonotic diseases are infectious diseases that are transmitted between animals and humans. Some key points:
- Over 60% of known pathogens are zoonotic. Emerging diseases often originate from animal hosts.
- Transmission can occur directly, through a vector, or from humans to animals.
- Many common diseases started as zoonoses, such as measles, mumps, influenza and HIV.
- Potential carriers include many mammals, birds, arthropods.
- Zoonoses include bacteria, viruses, parasites, and prions causing diseases like rabies, anthrax, salmonellosis.
- Outbreaks can occur through exposure to infected animals at farms, markets, zoos. Foodborne
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This is one version of a lecture I gave on food allergy. I would like to thank the dieticians who provided me with feedback.
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Food poisoning is caused by pathogens in food that invade and damage cells. The top three types of food poisoning are Staphylococcus, Salmonella, and Streptococcus bacteria, which cause nausea, vomiting, and diarrhea. Food poisoning is commonly caused by food not being stored or prepared safely and can be prevented by thoroughly cooking animal products and avoiding raw or expired foods.
Foods That Harm
The document discusses how certain foods may help prevent or treat diseases while other foods should be avoided or consumed in moderation. It explores which diseases are believed to be caused by diet and lists foods that are believed to fight diseases like green leafy vegetables, broccoli, eggs and oily fish due to their nutrient content. Foods to avoid that are linked to diseases include those high in fat, sugar, artificial ingredients, preservatives and genetically modified foods. While diet can minimize disease risks, the document concludes one cannot be fully "disease proof" due to other hereditary and environmental factors.
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Food poisoning
- 1. Food Poisoning By: Arielle, Meghan, Chris, Jairo And what you should know...
- 2. What is Food Poisoning? Food poisoning, also known as foodborne illness. It is when your food is contaminated.
- 3. What Causes Food Poisoning? Bacteria Parasites Viruses
- 4. Common Types Of Food Poisoning E-coli -Most commonly associated with beef Salmonella -Most commonly associated with poultry (chicken,turkey,eggs)
- 5. Symptoms of Food Poisoning Nausea Vomiting Diarrhea Cramps Loss of appetite Mild fever Weakness
- 6. How to prevent food Poisoning Wash your hands properly Before cooking, wash the food Change cutting board and knife after use Do not eat from dented or bulging cans If you have a cut on your hands where a band aid and glove(s) Cook meat at the appropriate temperature and time Don’t leave food in the danger zone Thaw meat correctly
- 7. How to Treat Food Poisoning Lots of rest Over the counter medications (Pepto-bismol, Imodium) Drink lots of liquids
- 8. What’s Good to Eat if you have Food Poisoning Saltine crackers Gelatin Bananas Rice Oatmeal Chicken Broth Bland Potatoes Boiled Vegetables
- 9. What’s Bad to Eat if you have Food Poisoning Dairy products Fatty foods Highly seasoned foods High sugar content foods Spicy foods Fried foods Caffeine
- 10. Bibliography "14 Types of Food That Can Make You Sick." Health.com. N.p., n.d. Web. 21 Apr. 2017. Selner, Marissa, and Kathryn Watson. "Food Poisoning." Healthline. Healthline Media, 27 Oct. 2015. Web. 21 Apr. 2017. "Top 12 Foods Most Likely To Make You Sick." Prevention. N.p., 02 Aug. 2016. Web. 21 Apr. 2017. "9 Foods Most Likely to Cause Food Poisoning." The Daily Meal. N.p., n.d. Web. 21 Apr. 2017. "10 Symptoms of Food Poisoning." Facty Health. N.p., 03 Apr. 2017. Web. 21 Apr. 2017. "Food Poisoning." Mayo Clinic. Mayo Foundation for Medical Education and Research, 24 July 2014. Web. 21 Apr. 2017. Pictures From Google Images