unit 2 Salmonella lecture3.pptx
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Salmonella is a gram-negative bacteria and the causative agent of typhoid. common food-borne infection transmitted through fecal-oral route.
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Foodborne Illnesses
Salmonella is a common cause of food poisoning in the US, with symptoms like diarrhea, fever and abdominal cramps lasting 4-7 days. It can be more serious for young, old or immunocompromised. To prevent it, avoid undercooked eggs/meat and wash hands and surfaces thoroughly when handling food.
Botulism toxin thrives at room temperature and causes paralysis that requires emergency treatment. Symptoms start 12-36 hours after ingesting contaminated food. To prevent it, refrigerate foods properly and inspect canned goods carefully before eating.
E. coli normally lives harmlessly in intestines but some strains cause diarrhea. Healthy adults usually recover in a week but young, old or
Staphylococcus aureus .pptx
Staphylococcus aureus is a common bacterium found on the skin and in the nose of humans. While typically harmless, it can sometimes cause infections. It is a spherical, Gram-positive bacterium that is usually harmless but can become an opportunistic pathogen causing skin infections, respiratory infections, food poisoning, and more. Food poisoning occurs when preformed toxins contaminate food. Symptoms include nausea, vomiting, abdominal cramping and sometimes diarrhea. Prevention involves proper food handling like cooking to safe temperatures and refrigerating foods promptly.
Food poisoning web version
This document discusses food poisoning, including its causes, symptoms, and prevention. It is caused by consuming contaminated food or water, usually by bacteria like Salmonella, E. coli, Listeria, or viruses like norovirus. Symptoms include diarrhea, vomiting, fever and abdominal cramps. Food can become contaminated through food handlers, packaging, surfaces or vermin. Proper food handling and cooking to safe temperatures can prevent food poisoning. More severe effects may include kidney failure, chronic arthritis or even death in rare cases.
Shigella: How to Stay Safe
Shigella is one of the newest foodborne illnesses to increase in the United States and globally. It is highly infectious and even worse, it has gradually mutated to become increasingly resistant to many of the antibiotics which have been used to treat it.
Food borne infections.ppt
This document discusses food borne infections, including common causes like bacteria (salmonella, E. coli), viruses (norovirus), and parasites. It outlines symptoms like diarrhea, nausea and vomiting. Six common foodborne illnesses are described in more detail: norovirus, salmonella, Clostridium perfringens, Campylobacter, E. coli, and Listeria. The document also covers diagnosis, treatment including hydration and over-the-counter medications, and prevention strategies like proper food handling and cooking.
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.
Food born disease
Food borne diseases can be caused by bacteria, viruses, parasites, or toxins in contaminated food. Common foodborne illnesses include salmonellosis, campylobacteriosis, E. coli infection, shigellosis, cholera, and listeriosis. These pathogens often contaminate foods of animal origin like meat, eggs, and dairy if they are not properly refrigerated, cooked, or handled. Symptoms range from diarrhea to life-threatening conditions. Proper hygiene, sanitation, and food handling can help reduce the risk of contracting a foodborne illness.
Bacillary dysentery (shigellosis)
1. Shigella can be transmitted through contaminated food and water sources, as well as direct contact with infected feces.
2. Symptoms include diarrhea, fever, abdominal cramps, and possible bloody stool.
3. Prevention methods include proper hygiene, sanitation of food and water sources, and isolation of infected individuals.
Recommended
Foodborne Illnesses
Salmonella is a common cause of food poisoning in the US, with symptoms like diarrhea, fever and abdominal cramps lasting 4-7 days. It can be more serious for young, old or immunocompromised. To prevent it, avoid undercooked eggs/meat and wash hands and surfaces thoroughly when handling food.
Botulism toxin thrives at room temperature and causes paralysis that requires emergency treatment. Symptoms start 12-36 hours after ingesting contaminated food. To prevent it, refrigerate foods properly and inspect canned goods carefully before eating.
E. coli normally lives harmlessly in intestines but some strains cause diarrhea. Healthy adults usually recover in a week but young, old or
Staphylococcus aureus .pptx
Staphylococcus aureus is a common bacterium found on the skin and in the nose of humans. While typically harmless, it can sometimes cause infections. It is a spherical, Gram-positive bacterium that is usually harmless but can become an opportunistic pathogen causing skin infections, respiratory infections, food poisoning, and more. Food poisoning occurs when preformed toxins contaminate food. Symptoms include nausea, vomiting, abdominal cramping and sometimes diarrhea. Prevention involves proper food handling like cooking to safe temperatures and refrigerating foods promptly.
Food poisoning web version
This document discusses food poisoning, including its causes, symptoms, and prevention. It is caused by consuming contaminated food or water, usually by bacteria like Salmonella, E. coli, Listeria, or viruses like norovirus. Symptoms include diarrhea, vomiting, fever and abdominal cramps. Food can become contaminated through food handlers, packaging, surfaces or vermin. Proper food handling and cooking to safe temperatures can prevent food poisoning. More severe effects may include kidney failure, chronic arthritis or even death in rare cases.
Shigella: How to Stay Safe
Shigella is one of the newest foodborne illnesses to increase in the United States and globally. It is highly infectious and even worse, it has gradually mutated to become increasingly resistant to many of the antibiotics which have been used to treat it.
Food borne infections.ppt
This document discusses food borne infections, including common causes like bacteria (salmonella, E. coli), viruses (norovirus), and parasites. It outlines symptoms like diarrhea, nausea and vomiting. Six common foodborne illnesses are described in more detail: norovirus, salmonella, Clostridium perfringens, Campylobacter, E. coli, and Listeria. The document also covers diagnosis, treatment including hydration and over-the-counter medications, and prevention strategies like proper food handling and cooking.
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.
Food born disease
Food borne diseases can be caused by bacteria, viruses, parasites, or toxins in contaminated food. Common foodborne illnesses include salmonellosis, campylobacteriosis, E. coli infection, shigellosis, cholera, and listeriosis. These pathogens often contaminate foods of animal origin like meat, eggs, and dairy if they are not properly refrigerated, cooked, or handled. Symptoms range from diarrhea to life-threatening conditions. Proper hygiene, sanitation, and food handling can help reduce the risk of contracting a foodborne illness.
Bacillary dysentery (shigellosis)
1. Shigella can be transmitted through contaminated food and water sources, as well as direct contact with infected feces.
2. Symptoms include diarrhea, fever, abdominal cramps, and possible bloody stool.
3. Prevention methods include proper hygiene, sanitation of food and water sources, and isolation of infected individuals.
Food poisoning
Food poisoning is caused by consuming contaminated food or water containing bacteria, viruses, parasites or chemicals. Common symptoms include abdominal pain, diarrhea, nausea and vomiting. Major foodborne pathogens include Salmonella, Clostridium, Staphylococcus and hepatitis viruses. Prevention involves proper food handling like thorough cooking, avoiding temperature danger zones during storage, separating raw and cooked foods, and maintaining good personal and kitchen hygiene. Treatment focuses on rehydration and antibiotics if invasive bacterial infection is present.
Lesson 2
This document discusses principles of sanitation and safety in food service, as well as common foodborne illnesses. It emphasizes that equipment and facilities must allow for proper sanitation, food must be handled safely, and surfaces must be cleaned regularly. Several foodborne illnesses are described in detail, including their sources and symptoms, such as salmonella from undercooked eggs or E. coli from raw beef. The document concludes with an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety that identifies hazards and implements procedures to address them.
Salmonella uganda .pptx
1) Salmonella uganda is a bacteria that can cause salmonellosis, a foodborne illness. It has recently caused outbreaks linked to papaya.
2) In June 2019, an outbreak of Salmonella uganda infected 81 people across 9 US states, with the likely source being papaya.
3) Symptoms of salmonellosis include diarrhea, fever, and stomach cramps within 12-72 hours. Most cases resolve without treatment but occasionally the infection can spread and require antibiotics or hospitalization.
Cholera typhoid fever dysentery
Cholera, typhoid fever and dysentery are some communicable diseases that are mainly caused due to ingestion of food which are contaminated with pathogenic micro-organisms.
Presentation food borne pathogens and infections
Foodborne illnesses can be caused by viruses, bacteria, parasites, and chemicals or toxins in contaminated food or water. Common foodborne viruses include norovirus and hepatitis A virus, which cause gastroenteritis and hepatitis, respectively. Foodborne protozoa include Giardia, which causes giardiasis and associated diarrhea, and Cyclospora cayetanensis, which causes cyclosporiasis with watery diarrhea. Preventing foodborne illness involves proper food handling including washing produce, cooking foods thoroughly, and maintaining clean surfaces and hands.
Food disease caused by bacteria
Food poisoning is caused by consuming food contaminated with bacteria, viruses, parasites or toxins. Common causes of food poisoning include Staphylococcus aureus, Salmonella, Clostridium perfringens, Bacillus cereus, and Campylobacter. Symptoms vary depending on the pathogen but often include diarrhea, fever, stomach cramps, vomiting and nausea. Prevention strategies include proper cooking and storage of food, hand washing, and avoiding cross-contamination.
Food poisoning
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.
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This document discusses various foodborne illnesses and their causes. It provides information on common disease vectors like Salmonella, E. coli, C. botulinum, and Hepatitis A. Symptoms, food sources, and treatments are described for each. Proper food handling and sanitation are key to preventing contamination and spoilage. Common preservation methods like drying, cooling, freezing, boiling and sugaring can help extend the safe storage time of foods by inhibiting microbial growth.
Food poisoning [presented BY;DR BHAWNA PANDIT].pptx
This document discusses food poisoning, including its causes, symptoms, and prevention. It notes that food poisoning is an illness caused by consuming contaminated food or drink, with common symptoms including upset stomach, vomiting, diarrhea, and fever. The main causes are infectious agents like bacteria, parasites, and viruses, as well as toxic substances and poor food handling practices. The government plays an important role in regulating food safety and preventing outbreaks through inspections, education, enforcement of laws, and emergency response.
Gastro Enteritis.pptx
Gastroenteritis is an inflammation of the stomach and intestines caused by infection or inflammation in the digestive system. It is commonly referred to as stomach flu. The most common causes are bacterial, viral, and parasitic infections transmitted through contaminated food or water. Symptoms include nausea, vomiting, diarrhea, abdominal cramping and fever. Diagnosis involves physical examination, blood tests, and stool examination. Treatment focuses on rehydration through oral rehydration solutions and IV fluids. Preventive measures include hand washing, safe food and water practices, and vaccinations.
Food_Poisoning_Leaflet_6pp_DL_02_13.pdf
The document discusses ways to prevent food poisoning through proper hand hygiene and food safety. It recommends thoroughly washing hands with soap and warm water before and after various activities. For food safety, it advises cooking food thoroughly, separating raw and cooked foods, storing foods at proper temperatures, and checking use-by dates. Following these hand washing and food safety practices can help reduce the risk of getting a food poisoning infection.
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definition of food poisoning, causes/factors, sign and symptom, treatment, preventive measure, food borne diseases etc..
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.
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Travelers face special health risks due to factors that reduce resistance to disease like crowding, long waiting hours, disrupted eating habits, and changes in climate and time zone. Routine vaccines for chickenpox, diphtheria, tetanus, measles, rubella, and polio are recommended. Other preventative measures include avoiding unsafe food and water to prevent diseases like cholera and hepatitis A, taking anti-malarial drugs in endemic areas, and getting the yellow fever vaccine if traveling to endemic zones. Travelers should also eat and drink safely, prevent bug bites, stay safe outdoors, avoid contact with animals, reduce germ exposure, and avoid sharing body fluids.
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An overview of norovirus, its causes and prevention methods provided by Tulare County Environmental Health
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Food Poisoning.ppt
Staphylococcus food poisoning is caused by a heat-stable toxin produced by Staphylococcus aureus bacteria. It is often traced to food handlers with infections or healthy carriers. Symptoms include nausea, vomiting and diarrhea within 2-6 hours. Recovery is usually within 24-48 hours.
Salmonella food poisoning is caused by Salmonella bacteria adhering to the intestines and reproducing, causing inflammation. It is often from undercooked poultry, eggs, fish or peanut butter. Symptoms include abdominal pain, fever and diarrhea within 8-24 hours, usually lasting 3-5 days.
E. coli O157 food poisoning can be deadly, often from undercooked ground beef,
Communicable disease
This document summarizes several intestinal infections including diarrhea, dysentery, cholera, typhoid fever, acute bacterial gastroenteritis, poliomyelitis, and hepatitis A. It describes the causative agents, affected hosts and environments, modes of transmission, symptoms, treatments, and methods of prevention including vaccination and improved sanitation. Key points covered are oral rehydration therapy for diarrhea, sanitation measures to control transmission of water-borne illnesses, and the importance of vaccination programs in eliminating diseases like polio.
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Foodborne illnesses, also known as food poisoning, are caused by microbes or pathogens that contaminate food and are contracted by around 1 in 6 Americans each year. The most common foodborne illnesses are caused by bacteria like Salmonella, Listeria, Campylobacter, E. coli, and viruses like Norovirus. These pathogens can contaminate food during production, processing, or from human handling if proper prevention methods are not followed. To reduce risk of foodborne illness, especially in the summer months when bacteria multiply faster, it is important to properly clean, separate, cook, and chill foods.
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A phylogenetic tree is a diagram that represents evolutionary relationships among organisms based on the similarities and differences in their genetic and evolutionary characteristics
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Similar to unit 2 Salmonella lecture3.pptx
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Food poisoning is caused by consuming contaminated food or water containing bacteria, viruses, parasites or chemicals. Common symptoms include abdominal pain, diarrhea, nausea and vomiting. Major foodborne pathogens include Salmonella, Clostridium, Staphylococcus and hepatitis viruses. Prevention involves proper food handling like thorough cooking, avoiding temperature danger zones during storage, separating raw and cooked foods, and maintaining good personal and kitchen hygiene. Treatment focuses on rehydration and antibiotics if invasive bacterial infection is present.
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This document discusses principles of sanitation and safety in food service, as well as common foodborne illnesses. It emphasizes that equipment and facilities must allow for proper sanitation, food must be handled safely, and surfaces must be cleaned regularly. Several foodborne illnesses are described in detail, including their sources and symptoms, such as salmonella from undercooked eggs or E. coli from raw beef. The document concludes with an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety that identifies hazards and implements procedures to address them.
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1) Salmonella uganda is a bacteria that can cause salmonellosis, a foodborne illness. It has recently caused outbreaks linked to papaya.
2) In June 2019, an outbreak of Salmonella uganda infected 81 people across 9 US states, with the likely source being papaya.
3) Symptoms of salmonellosis include diarrhea, fever, and stomach cramps within 12-72 hours. Most cases resolve without treatment but occasionally the infection can spread and require antibiotics or hospitalization.
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Cholera, typhoid fever and dysentery are some communicable diseases that are mainly caused due to ingestion of food which are contaminated with pathogenic micro-organisms.
Presentation food borne pathogens and infections
Foodborne illnesses can be caused by viruses, bacteria, parasites, and chemicals or toxins in contaminated food or water. Common foodborne viruses include norovirus and hepatitis A virus, which cause gastroenteritis and hepatitis, respectively. Foodborne protozoa include Giardia, which causes giardiasis and associated diarrhea, and Cyclospora cayetanensis, which causes cyclosporiasis with watery diarrhea. Preventing foodborne illness involves proper food handling including washing produce, cooking foods thoroughly, and maintaining clean surfaces and hands.
Food disease caused by bacteria
Food poisoning is caused by consuming food contaminated with bacteria, viruses, parasites or toxins. Common causes of food poisoning include Staphylococcus aureus, Salmonella, Clostridium perfringens, Bacillus cereus, and Campylobacter. Symptoms vary depending on the pathogen but often include diarrhea, fever, stomach cramps, vomiting and nausea. Prevention strategies include proper cooking and storage of food, hand washing, and avoiding cross-contamination.
Food poisoning
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.
Foodborne Diseases
This document discusses various foodborne illnesses and their causes. It provides information on common disease vectors like Salmonella, E. coli, C. botulinum, and Hepatitis A. Symptoms, food sources, and treatments are described for each. Proper food handling and sanitation are key to preventing contamination and spoilage. Common preservation methods like drying, cooling, freezing, boiling and sugaring can help extend the safe storage time of foods by inhibiting microbial growth.
Food poisoning [presented BY;DR BHAWNA PANDIT].pptx
This document discusses food poisoning, including its causes, symptoms, and prevention. It notes that food poisoning is an illness caused by consuming contaminated food or drink, with common symptoms including upset stomach, vomiting, diarrhea, and fever. The main causes are infectious agents like bacteria, parasites, and viruses, as well as toxic substances and poor food handling practices. The government plays an important role in regulating food safety and preventing outbreaks through inspections, education, enforcement of laws, and emergency response.
Gastro Enteritis.pptx
Gastroenteritis is an inflammation of the stomach and intestines caused by infection or inflammation in the digestive system. It is commonly referred to as stomach flu. The most common causes are bacterial, viral, and parasitic infections transmitted through contaminated food or water. Symptoms include nausea, vomiting, diarrhea, abdominal cramping and fever. Diagnosis involves physical examination, blood tests, and stool examination. Treatment focuses on rehydration through oral rehydration solutions and IV fluids. Preventive measures include hand washing, safe food and water practices, and vaccinations.
Food_Poisoning_Leaflet_6pp_DL_02_13.pdf
The document discusses ways to prevent food poisoning through proper hand hygiene and food safety. It recommends thoroughly washing hands with soap and warm water before and after various activities. For food safety, it advises cooking food thoroughly, separating raw and cooked foods, storing foods at proper temperatures, and checking use-by dates. Following these hand washing and food safety practices can help reduce the risk of getting a food poisoning infection.
Food poisoning by sajib reza
definition of food poisoning, causes/factors, sign and symptom, treatment, preventive measure, food borne diseases etc..
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.
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Travelers face special health risks due to factors that reduce resistance to disease like crowding, long waiting hours, disrupted eating habits, and changes in climate and time zone. Routine vaccines for chickenpox, diphtheria, tetanus, measles, rubella, and polio are recommended. Other preventative measures include avoiding unsafe food and water to prevent diseases like cholera and hepatitis A, taking anti-malarial drugs in endemic areas, and getting the yellow fever vaccine if traveling to endemic zones. Travelers should also eat and drink safely, prevent bug bites, stay safe outdoors, avoid contact with animals, reduce germ exposure, and avoid sharing body fluids.
Norovirus outbreak prevention
An overview of norovirus, its causes and prevention methods provided by Tulare County Environmental Health
Cholera and other vibrios
Vibrio cholerae serogroups O1 and O139 cause cholera, an acute bacterial enteric disease characterized by sudden onset of profuse watery diarrhea and vomiting that can lead to rapid dehydration and death if untreated. Cholera is typically diagnosed by isolating V. cholerae O1 or O139 from a patient's stool. While outbreaks are associated with consumption of unsafe water and poor sanitation, the main reservoir of cholera is humans. Transmission occurs through ingestion of food or water contaminated with feces from infected individuals. Preventive measures include access to safe water and proper sanitation.
Food Poisoning.ppt
Staphylococcus food poisoning is caused by a heat-stable toxin produced by Staphylococcus aureus bacteria. It is often traced to food handlers with infections or healthy carriers. Symptoms include nausea, vomiting and diarrhea within 2-6 hours. Recovery is usually within 24-48 hours.
Salmonella food poisoning is caused by Salmonella bacteria adhering to the intestines and reproducing, causing inflammation. It is often from undercooked poultry, eggs, fish or peanut butter. Symptoms include abdominal pain, fever and diarrhea within 8-24 hours, usually lasting 3-5 days.
E. coli O157 food poisoning can be deadly, often from undercooked ground beef,
Communicable disease
This document summarizes several intestinal infections including diarrhea, dysentery, cholera, typhoid fever, acute bacterial gastroenteritis, poliomyelitis, and hepatitis A. It describes the causative agents, affected hosts and environments, modes of transmission, symptoms, treatments, and methods of prevention including vaccination and improved sanitation. Key points covered are oral rehydration therapy for diarrhea, sanitation measures to control transmission of water-borne illnesses, and the importance of vaccination programs in eliminating diseases like polio.
Summer Food Safety KC
Foodborne illnesses, also known as food poisoning, are caused by microbes or pathogens that contaminate food and are contracted by around 1 in 6 Americans each year. The most common foodborne illnesses are caused by bacteria like Salmonella, Listeria, Campylobacter, E. coli, and viruses like Norovirus. These pathogens can contaminate food during production, processing, or from human handling if proper prevention methods are not followed. To reduce risk of foodborne illness, especially in the summer months when bacteria multiply faster, it is important to properly clean, separate, cook, and chill foods.
Food Safety Education Month- Steps to Avoid Food Poisoning
Food poisoning is very common but preventable if precautions are taken. Check these slides to keep yourself aware of the possible complications and how they can be avoided.
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at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
bordetella pertussis.................................ppt
Bordettela is a gram negative cocobacilli spread by air born drop let
waterlessdyeingtechnolgyusing carbon dioxide chemicalspdf
The technology uses reclaimed CO₂ as the dyeing medium in a closed loop process. When pressurized, CO₂ becomes supercritical (SC-CO₂). In this state CO₂ has a very high solvent power, allowing the dye to dissolve easily.
3D Hybrid PIC simulation of the plasma expansion (ISSS-14)
3D Particle-In-Cell (PIC) algorithm,
Plasma expansion in the dipole magnetic field.
Applied Science: Thermodynamics, Laws & Methodology.pdf
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
Immersive Learning That Works: Research Grounding and Paths Forward
We will metaverse into the essence of immersive learning, into its three dimensions and conceptual models. This approach encompasses elements from teaching methodologies to social involvement, through organizational concerns and technologies. Challenging the perception of learning as knowledge transfer, we introduce a 'Uses, Practices & Strategies' model operationalized by the 'Immersive Learning Brain' and ‘Immersion Cube’ frameworks. This approach offers a comprehensive guide through the intricacies of immersive educational experiences and spotlighting research frontiers, along the immersion dimensions of system, narrative, and agency. Our discourse extends to stakeholders beyond the academic sphere, addressing the interests of technologists, instructional designers, and policymakers. We span various contexts, from formal education to organizational transformation to the new horizon of an AI-pervasive society. This keynote aims to unite the iLRN community in a collaborative journey towards a future where immersive learning research and practice coalesce, paving the way for innovative educational research and practice landscapes.
The binding of cosmological structures by massless topological defects
Assuming spherical symmetry and weak field, it is shown that if one solves the Poisson equation or the Einstein field
equations sourced by a topological defect, i.e. a singularity of a very specific form, the result is a localized gravitational
field capable of driving flat rotation (i.e. Keplerian circular orbits at a constant speed for all radii) of test masses on a thin
spherical shell without any underlying mass. Moreover, a large-scale structure which exploits this solution by assembling
concentrically a number of such topological defects can establish a flat stellar or galactic rotation curve, and can also deflect
light in the same manner as an equipotential (isothermal) sphere. Thus, the need for dark matter or modified gravity theory is
mitigated, at least in part.
Shallowest Oil Discovery of Turkiye.pptx
The Petroleum System of the Çukurova Field - the Shallowest Oil Discovery of Türkiye, Adana
THEMATIC APPERCEPTION TEST(TAT) cognitive abilities, creativity, and critic...
THEMATIC APPERCEPTION TEST(TAT) cognitive abilities, creativity, and critic...Abdul Wali Khan University Mardan,kP,Pakistan
hematic appreciation test is a psychological assessment tool used to measure an individual's appreciation and understanding of specific themes or topics. This test helps to evaluate an individual's ability to connect different ideas and concepts within a given theme, as well as their overall comprehension and interpretation skills. The results of the test can provide valuable insights into an individual's cognitive abilities, creativity, and critical thinking skills8.Isolation of pure cultures and preservation of cultures.pdf
Isolation of pure culture, its various method.
Deep Software Variability and Frictionless Reproducibility
Deep Software Variability and Frictionless ReproducibilityUniversity of Rennes, INSA Rennes, Inria/IRISA, CNRS
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
I will finally argue that deep variability is both the problem and solution of frictionless reproducibility, calling the software science community to develop new methods and tools to manage variability and foster reproducibility in software systems.
Exposé invité Journées Nationales du GDR GPL 2024
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptx
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
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The debris of the ‘last major merger’ is dynamically young
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bordetella pertussis.................................ppt
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unit 2 Salmonella lecture3.pptx
- 1. By Apoorva Udayashankar Department of Life sciences Kristu Jayanti Autonomous College
- 2. Salmonella
- 3. History
- 4. The organism
- 8. • Source • Salmonella can be spread by food handlers who do not wash their hands and/or the surfaces and tools they use between food preparation steps, and when people eat raw or undercooked foods. Salmonella can also spread from animals to people. People who have direct contact with certain animals, including poultry and reptiles, can spread the bacteria from the animals to food if they do not practice proper hand washing hygiene before handling food. Pets can also spread the bacteria within the home environment if they eat food contaminated with Salmonella. • Symptoms • Most people infected with Salmonella will begin to develop symptoms 12 to 72 hours after infection. The illness, salmonellosis, usually lasts four to seven days and most people recover without treatment. • Most people with salmonellosis develop diarrhea, fever, and abdominal cramps. More severe cases of salmonellosis may include a high fever, aches, headaches, lethargy, a rash, blood in the urine or stool, and in some cases may become fatal. • Some don’t serve as convalescent carriers and as chronic carriers of the pathogen
- 9. At-Risk Groups Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe salmonellosis infections. Preventing Foodborne Illness at Home • Wash and sanitize surfaces used to serve or store potentially contaminated products. • Wash hands with warm water and soap following the cleaning and sanitation process. • Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind. • People with pets should take special care to avoid cross-contamination when preparing their pet's food. Be sure to pick up and thoroughly wash food dishes as soon as pets are done eating, and prevent children, the elderly, and any other people with weak immune systems from handling or being exposed to the food or pets that have eaten potentially contaminated food. • Restaurants should follow proper hygiene protocols and regular health checks
- 10. Pathogenesis Diagnosis Infection is diagnosed when a laboratory test detects Salmonella bacteria in stool, body tissue, or fluids. WIDAL test : Widal Test is an agglutination test which detects the presence of serum agglutinins (H and O) in patients serum with typhoid and paratyphoid fever.