Food poisoning is caused by consuming contaminated food or water and can be caused by bacteria, viruses, parasites, toxins, or chemicals. It is a major global health issue resulting in millions of cases and deaths each year. Food poisoning is generally classified as food-borne infections, caused by pathogens invading the intestines, or food-borne intoxications, caused by preformed toxins in food. Common causes of food poisoning include Salmonella, E. coli, C. botulinum, S. aureus, and viruses like hepatitis A and rotavirus. Symptoms include diarrhea, vomiting, abdominal cramps, and fever. Treatment focuses on rehydration and electrolyte replacement. Prevention involves proper food handling and hygiene practices.
A Community Based Presentation, Brilliantly Composed and Animated. Downloader will surely love it
By the Students Of KIMS, Kohat
Presented By:- M. Shabir & Aman Ullah
Prepared By:- Mian Saad Ahmed
A Community Based Presentation, Brilliantly Composed and Animated. Downloader will surely love it
By the Students Of KIMS, Kohat
Presented By:- M. Shabir & Aman Ullah
Prepared By:- Mian Saad Ahmed
Tells you about the food poisoning. How it occurs, symptoms and prevention's. Tells you about the toxins released by the various microorganisms and its species.
Acute gastro-enteritis caused by the ingestion of the food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poison delivered from plants and animals.
Immunization is one of the best public health intervention to prevent morbidity as well as mortality. it also help in prevention of malnutrition in young children.still developing countries are trying hard to make it universal. in india lot of changes have taken place in the immunization schedule and number of newer vaccines have been incorporated. still the awareness as well as acceptability is not universal . this presentation is very basic and will help students as well as teachers. we all have to join hands to make it universal
Foodborne, commonly called food poisoning, and waterborne illnesses are conditions caused by eating or drinking food or water that is contaminated by microbes or the toxins they produce. They typically cause gastrointestinal symptoms such as abdominal pain, nausea, vomiting, and diarrhea.
Tells you about the food poisoning. How it occurs, symptoms and prevention's. Tells you about the toxins released by the various microorganisms and its species.
Acute gastro-enteritis caused by the ingestion of the food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poison delivered from plants and animals.
Immunization is one of the best public health intervention to prevent morbidity as well as mortality. it also help in prevention of malnutrition in young children.still developing countries are trying hard to make it universal. in india lot of changes have taken place in the immunization schedule and number of newer vaccines have been incorporated. still the awareness as well as acceptability is not universal . this presentation is very basic and will help students as well as teachers. we all have to join hands to make it universal
Foodborne, commonly called food poisoning, and waterborne illnesses are conditions caused by eating or drinking food or water that is contaminated by microbes or the toxins they produce. They typically cause gastrointestinal symptoms such as abdominal pain, nausea, vomiting, and diarrhea.
The ppt is on foodborne infection vs foodborne intoxication which is a good topic as mostly people are infected with the infection caused by pathogens present in the food. It includes the prevention methods which we should take for not being infected by these foodborne pathogens. Thank you
infections through food contamination and food adulteration often leads poisoning like status. mortality and morbidity decides the nature and severity of poison. awareness needed for common food born infections and common food adulterants.
Power point focusing on the harmful bacteria found in food industries and at home that could cause serious food poisoning. Aimed for students taking A2 Food Technology
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- 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. Definition :
Food poisoning is a general term for health problems arising
from eating contaminated food.
Food toxicology deals with
substances found in food that
might be harmful to those who
consume
sufficient quantities of the food
containing
such substances.
3. Epidemiology
Worldwide, food-borne diseases are a major health burden
leading to high morbidity and mortality.
Global burden of infectious diarrhoea involves 3-5 billion
cases and nearly 1.8 million deaths annually, mainly in young
children, caused by contaminated food and water.
Two million deaths occur every year from contaminated food
or drinking water
4. CLASSIFICATION OF FOOD-BORNE ILLNESSES
1. Food-borne infections - caused by consuming foods or liquids
contaminated with bacteria, viruses, or parasites. These pathogens cause
infection by:
o Invading and multiplying in the lining of the intestines and/or other tissues
o Invading and multiplying in the intestinal tract and releasing a toxin
(bacteria only)
2. Food-borne intoxications - caused by consuming foods or beverages
already contaminated with a toxin. Sources of toxins are as follows:
o Certain bacteria (pre-formed toxins)
o Poisonous chemicals
o Natural toxins
5. Causes of Food Poisoning :
o Transmitted through food.
o Unknown agents causes 68%
of all food borne illness
and related hospitalisations.
o Many cases of food poisoning are not reported.
o Main causes-
1) Infectious agents include viruses, bacteria and parasites.
a. Viruses : Rotavirus, Hepatitis A virus
b. Bacteria : Salmonella, V. cholerae, E.coli, Botulism
6. c. Parasites : Trichinella spiralis
d. Protozoan : Entamoeba histolytica, Giardia lambli
2) Other toxic agents, which includes
a). Chemicals: Pesticides , heavy metals, gasoline
b). Plants : Mushrooms (Amanita muscaria)
c). Others : Puffer fish(Fugu rubripes), Ciguatera
3) Poor sanitation and preparation.
4) Improper packing and storage
7. BACTERIA
• A rod-shaped, gram negative,
non-motile bacteria, that
does not form spores.
• S. enteritidis are considered
facilitative anaerobes.
Salmonella enteriditis
– Incubation: 12- 36 hours
– Symptoms: abdominal cramps, headache,
fever, nausea, diarrhea
– Foods: poultry, meat, eggs and egg products,
sliced melons
– Sources: water, soil, insects, animals, and
humans
8. BACTERIA
• A Gram-positive, rod-shaped
• C. botulinum is
an anaerobic spore-former,
which produces oval,
subterminal endospores.
• Produces several exotoxins.
Clostridium botulinum
– Incubation: 4 hours to 8 days
– Symptoms: vomiting; constipation; difficulty with
vision, speaking; paralysis, death
– Foods: baked potatoes, garlic/ oil mixtures, low-acid
canned foods
– Sources: present on almost all foods, soil, water
9. BACTERIA
• E. Coli is a common kind of bacteria that
lives in the intestines of animals and
humans and most are harmless.
• The most dangerous strain of E. Coli is
called 0157:H7 because it produces a very
powerful poison in foods or drinks.
• Eating unwashed greens such as spinach,
or green onions or undercooked beef can
cause the infection.
Escherichia coli
– Incubation: 3-4 days
– Symptoms: diarrhea, vomiting, mild fever
– Foods: undercooked ground beef, unpasteurized
cider
– Source: Human and bovine intestinal tract
10. BACTERIA
• Clostridium perfringens is a rod-shaped
Gram-positive
• Has an optimal growing temperature of 37
C.
• Non-motile pathogen that produces
endospore.
• Is a pathogen responsible for many
gastrointestinal illnesses with severity
ranging from mild enterotoxaemia to fatal
gas gangrene.
Clostridium perfringens
– Incubation: 10- 12 hours
– Symptoms: abdominal pain, nausea, diarrhea
• Fever, headache, vomiting usually absent
– Foods: Stews, gravies, beans
– Sources: soil, animal and human intestinal tracts
11. BACTERIA
• Found in the human respiratory tract
and on the skin.
• It is a common cause of skin
infections (e.g. boils), respiratory
disease (e.g. sinusitis), and food
poisoning.
• Often produce potent protein toxins,
and expressing cell-surface proteins
that bind and inactivate antibodies.
Staphylococcus aureus
– Incubation: 1 to 7 hours
– Symptoms: nausea, retching, abdominal cramps,
diarrhea
– Foods: reheated foods, dairy products, protein foods
– Source: skin, hair, nose, throat, infected sores, animals
12. BACTERIA
• A Gram-positive, rod-shaped, facultative
anaerobes, beta hemolytic bacterium.
• Some strains are harmful to humans and
cause food borne illness.
• Bacillus can produce protective
endospores.
• Its virulence factors include cereolysin
and phospholipase C.
Bacillus cereus
– Incubation: 30 min. to 6 hours
– Symptoms: nausea, vomiting, watery diarrhea
– Foods: rice products, starchy foods, casseroles,
puddings, soups
– Source: soil and dust, cereal crops
13. VIRUSES
• A form of viral hepatitis
transmitted in food.
• HAV is present in the feces of
infected persons and is most
often transmitted through
consumption of contaminated
water or food.
Hepatitis A
– Incubation: 10-50 days
– Symptoms: sudden fever, vomiting, jaundice
– Foods: water (ice), shellfish, fruit juices, vegetables
– Source: human intestinal/ urinary tracts
14. VIRUSES
• It is a genus of double-
stranded RNA virus in the
family Reoviridae.
• Is the most common cause of
severe diarrhea among infants
and young children.
Rotavirus
– Incubation: 1-3 days
– Symptoms: vomiting, diarrhea, mild fever
– Foods: ready-to-eat, water and ice
– Sources: human intestinal tract, water
15. FUNGI
– Usually spoil foods, sometimes illness
– Sweet, acidic foods
– Some produce aflatoxins (peanuts)
– Gorgonzola, Brie, Camembert cheeses,
mushrooms
Molds
17. PARASITES
– A nematode parasite
– Responsible for the
disease trichinosis.
– It is sometimes referred to as
the "pork worm" due to it
being found commonly in
undercooked pork products.
Trichinella spiralis
– Incubation: 2-28 days
– Symptoms: flu-like, swelling around eyes,
extreme sweating, hemorrhaging
– Foods: undercooked pork
– Source: domestic pigs, bear, walrus
18. PROTOZOAN
– A flagellated protozoan parasite
– Colonizes and reproduces in the
small intestine
– Causing giardiasis.
– Remains to the lumen of the small
intestine.
– Anaerobes.
Giardia lamblia
– Incubation: 3-25 days
– Symptoms: fatigue, nausea, gas, weight loss, abdominal
cramps
– Foods: water, ice, raw vegetables
– Source: beavers, bears, dogs, cats, humans
19. Symptoms of Food Poisoning
• Abdominal Cramps
• Diarrhea (may be Bloody)
• Fever and Chills
• Headache
• Nausea and vomiting
• Weakness
• Dizziness
• Sweating
• Tearing of eyes
• Excessive Salivation
• Mental confusion
• Stomach pain
• Partial Loss of speech and vision
• Muscle weakness
• Dry mouth and difficulty in swallowing
• Muscle paralysis from head down to the body
20. The main objective is adequate rehydration and electrolyte
supplementation. This can be achieved with either an oral
rehydration solution (ORS) or intravenous solutions (eg,
isotonic sodium chloride solution, lactated Ringer solution).
General Principles of Treatment
Oral Rehydration Therapy
Oral rehydration is achieved by administering clear liquids
and sodium-containing and glucose-containing solutions. A
simple ORS may be composed of 1 level teaspoon of salt and
4 heaping teaspoons of sugar added to 1 liter of water.
21. Non Specific Antidiarrhoeal Agents
• Botulinum antitoxin to neutralize toxins from C.
botulinum (only given within the first 72
hours).
• Amitriptyline to control the numbness and
tingling from ciguatera poisoning.
• Apomorphine or ipecac syrup to cause vomiting
and help rid the body of toxins.
• Atropine for mushroom poisoning.
• Diphenhydramine and cimetidine for fish
poisoning
22. • Mannitol for nerve-related symptoms of ciguatera poisoning
• Antisecretory agents, such as bismuth subsalicylate (Pepto-Bismol), may
be useful. The dose is 30 mL every 30 minutes, not to exceed 8-10 doses.
• Diphenoxylate with atropine (Lomotil) the initial dose for adults is 2
tablets 4 times a day (i.e, 20 mg/d). The dose is tapered as diarrhea
improves.
• Loperamide (Imodium) is available over the counter as 2-mg capsules
and as a liquid (1 mg/5 mL). It increases the intestinal absorption of
electrolytes and water and decreases intestinal motility and secretion. The
dose in adults is 4 mg initially, followed by 2 mg after each diarrhea stool,
not to exceed 16 mg in a 24-hour period.
23. Prevention of
FOOD POISONING
• Wash hands frequently after
using restroom, shaking hands,
and before eating.
• Eat only pasteurized dairy
products and eggs.
• Avoid tap water and ice if
uncertain about quality.
• Recognize high-risk foods:
creams, custards, eggs, berries,
lettuce (salads), undercooked
fish and shellfish.
24. • Prevent food handlers from working while ill
• Avoid salads and all raw fruits that you do not Peel
• Do not eat solid foods during vomiting and diarrhea.
• Tea with lemon and ginger to treat symptoms.
• Wash and sanitize all surfaces and equipment used for food
preparation
• Protect kitchen areas and food from insects, pests and other
animals
25. • Separate raw meat, poultry and seafood from other
foods
• Use separate utensils such as knives and cutting
boards for handling raw foods
• Choose foods processed for safety, such as pasteurized
milk
• Wash fruits and vegetables, especially if eaten raw
• Do not use food beyond its expiry date