Disease Preventions and Control
Disease Preventions and Control
Disease Preventions and Control
Preventions and
Control
Submitted to: Dewane Reyes
Group 3
Phoebe Grace Bedua
Divine Togonon
Archie Jimenez
Zaijan Blase
Types of Pathogen
Viruses
Smaller than bacteria, a virus invades a host cell. It then replicates, producing
hundreds and thousands of new viruses that go on to infect more host cells.
Viruses can pass from person to person in various ways, including
Bacteria
Bacteria are microscopic pathogens that reproduce rapidly after entering the body.
They can release toxins that damage tissues and cause illness.
typicallDoctors typically prescribe antibiotics to treat bacterial infections, but some bacteria
are becoming resistant to these drugs.
Not all bNot all bacteria are pathogenic, though. In the body, there are many types of harmless
bacteria, and some may even support essential bodily functions.
Fungi
There are There are thousands of species of fungi, some of which cause disease in
humans. Common fungal skin conditions include athlete’s foot and ringworm. These
conditions are contagious and can spread through person-to-person contact.
Protoz Fungi
Most protozoan diseases are transmitted through oral-faecal routes. Thus improvement in personal
hygiene andsanitation can considerably reduce the spread of protozoal infections. In-depth
cleaning, disinfection, and depopulation of rearing units can help reduce the presence of protozoa.
Accurately feeding mothers before and after farrowing. The suited nutritional program for
mothers is the first balance that must be struck
Types of Parasitic Worms
. Human Whipworm
Washin Wash your hands with soap and warm water after using the toilet,
changing diapers, and before handling food is the most successful way to
prevent pinworm infection.
Tape worm
Wash your hands. Wash your hands with soap and water for at least 20
seconds. This is very important after using the toilet, before eating, and
before and after handling food.
Wash fruits and vegetables. Rinse fruits and vegetables under running
water before eating, peeling or preparing them.Wash kitchen utensils
well. Wash cutting boards, knives and other utensils with soapy water
after contact with raw meats or unwashed fruits and vegetables.Don't eat
raw or undercooked meat or fish. Use a meat thermometer to make sure
meat is cooked enough to kill larval cysts. Cook whole meats and fish to
at least 145 degrees Fahrenheit and let rest for at least three minutes.
Cook ground meat to at least 160 degrees Fahrenheit Freeze meat.
Freezing meat and fish can kill larval cysts. Freeze at minus 4 degrees
Fahrenheit or below for 7 days.Treat infected dogs. Treat dogs with
tapeworms right away.
Trichinosis Worm
Fluke worm
Ensuring that freshwater fish and watercress are thoroughly cooked before consuming them is the most
effective way to prevent a liver fluke infection.People who are travelling to areas with poor sanitation
should certainly avoid food and water that could potentially be contaminated with the parasites. This is
because there currently is no vaccine available to prevent liver fluke infections. Grazing management.
Avoid grazing high risk pastures. Avoid co-grazing sheep and cattle.Snail habitat management. Fence off
wet areas. Drainage of wet areas.Monitoring for infection.
Hepatitis A
The main way you get hepatitis A is when you eat or drink something that has the hep A virus in it. A lot of times
this happens in a restaurant. If an infected worker there doesn't wash their hands well after using the bathroom, and
then touches food, they could pass the disease to you.Food or drinks you buy at the supermarket can sometimes
cause the disease, too. The ones most likely to get contaminated are:
You could catch or spread it if you're taking care of a baby and you don't wash your hands after changing their
diaper. This can happen, for example, at a day care center.Another way you can get hep A is when you have sex
with someone who has it.
Hepatitis B
The virus that causes hepatitis B lives in blood, semen, and other fluids in your body. You usually get it by having
sex with someone who's infected. You also can get it if you:
Hepatitis C
Just like hepatitis B, you can get this type by sharing needles or having contact with infected blood. You can also
catch it by having sex with somebody who's infected, but that's less common If you had a blood transfusion before
new screening rules were put in place in 1992, you are at risk for hepatitis C. If not, the blood used in transfusions
today is safe. It gets checked beforehand to make sure it's free of the virus that causes hepatitis B and C.It's rare, but
if you're pregnant and have the disease, it's possible to pass it to your newborn.There are some myths out there
about how you get hepatitis C, so let's set the record straight. It's not spread by food and water (like hep A). And
you can’t spread it by doing any of these things:
o Kissing
o Hugging
o Sneezing or coughing
o Sharing forks, knives, or spoons
Influenza
The single best way to reduce the risk of seasonal flu and its potentially serious complications is to get vaccinated
each year, but good health habits like avoiding people who are sick, covering your cough and washing your hands
often can help stop the spread of germs and prevent respiratory illnesses like flu. There also are flu antiviral drugs
that can be used to treat and prevent flu.
The tips and resources below will help you learn about actions you can take to protect yourself and others from flu
and help stop the spread of germs.
1. Avoid close contact.Avoid close contact with people who are sick. When you are sick, keep your
distance from others to protect them from getting sick too.
2. Stay home when you are sick.If possible, stay home from work, school, and errands when you are sick.
This will help prevent spreading your illness to others.
3. Cover your mouth and nose.Cover your mouth and nose with a tissue when coughing or sneezing. It
may prevent those around you from getting sick. Flu viruses spread mainly by droplets made when people
with flu cough, sneeze or talk.
4. Clean your hands.Washing your hands often will help protect you from germs. If soap and water are not
available, use an alcohol-based hand rub.
o Handwashing: Clean Hands Save Lives. Tips on hand washing and using alcohol-based hand sanitizers
o It’s a SNAP Toolkit: Handwashing. Hand washing resources from the It’s A SNAP program, aimed at
preventing school absenteeism by promoting clean hands. From the School Network for Absenteeism
Prevention, a collaborative project of the CDC, the U.S. Department of Health and Human Services and the
American Cleaning Institute.
5. Avoid touching your eyes, nose or mouth. Germs can be spread when a person touches something that
is contaminated with germs and then touches his or her eyes, nose, or mouth.
6. Practice other good health habits. Clean and disinfect frequently touched surfaces at home, work or
school, especially when someone is ill. Get plenty of sleep, be physically active, manage your stress, drink
plenty of fluids, and eat nutritious food.
Clean and disinfect frequently touched surfaces at home, work or school, especially when someone
is ill. Get plenty of sleep, be physically active, manage your stress, drink plenty of fluids, and eat
nutritious food.
Measles
Measles is a disease caused by a highly contagious virus. People with measles spread the virus through the air
when they cough, sneeze, or breathe. Symptoms of measles include high fever, cough, runny nose, red and
watery eyes, and rash. Koplik spots (tiny white spots inside the mouth) can appear 2 to 3 days after symptoms
begin. Some people who become sick with measles also get a serious lung infection, such as pneumonia.
Although severe cases are rare, measles can cause swelling of the brain and even death. Measles can be especially
severe in infants and in people who are malnourished or who have weakened immune systems. Getting vaccinated
is the best way to protect yourself and others against measles. Two doses of measles vaccine, generally given as
MMR, are recommended for all children after the first birthday. The dose is 0.5 ml and should be given
subcutaneously. The first dose of measles vaccine should be given when children are greater than or equal to 15
months of age
Salmonella
o Make sure that persons with diarrhea, especially children, wash their hands carefully and
frequently with soap to reduce the risk of spreading the infection.
o Always wash hands after contact with farm animals, pets, animal feces, and animal environments.
o Hand Hygiene
Wash Your Hands!
Keep your food preparation areas clean
o Keep raw meat and poultry separate from produce and other foods when shopping for and storing
groceries.
o Wash hands, cutting boards, countertops, cutlery, and utensils after handling uncooked poultry.
o Cross-Contamination
Food and kitchen tools and surfaces may become contaminated from raw food products.
Avoid unpasteurized foods
Avoid unpasteurized (raw) milk and foods made from unpasteurized milk
Cook and store your food at the appropriate temperatures
o Do not eat raw or undercooked eggs. Use pasteurized eggs when making items that do not require
cooking, such as hollandaise sauce, salad dressing, uncooked pies, or homemade ice cream.
o Thoroughly cook raw meat and poultry to destroy the bacteria. Meat, poultry, and hamburgers should
be cooked until they are no longer pink in the middle.
o Storage and Cooking Temperatures. Learn more about storage and cooking temperatures
o Defrost food in the refrigerator, in cold water, or in the microwave. Food should be stored in a
refrigerator that is 40°F or cooler or a freezer that is 0°F or cooler.
o Always wash hands after contact with farm animals, pets, animal feces, and animal environments.
o Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with
others, and preparing food for others.
Control of foodborne diseases is based on avoidance of contaminated food, destruction of contaminants, and
prevention of further spread of contaminants. Prevention is dependent upon proper cooking and storing practices,
and personal hygiene of food handlers.
Spring has long been the time of year for annual cleaning projects around our homes. However, when it comes to
safe food handling, everything that comes in contact with food must be kept clean all year long.
Food that is mishandled can lead to foodborne illness. While the United States has one of the safest food supplies
in the world, preventing foodborne illness remains a major public health challenge. Preventing foodborne illness
by following these four easy steps: Clean, Separate, Cook and Chill.
2. If your hands have any kind of skin abrasion or infection, always use clean disposable gloves. Wash
hands (gloved or not) with warm, soapy water.
3. Thoroughly wash with hot, soapy water all surfaces that come in contact with raw meat, poultry, fish,
and eggs before moving on to the next step in food preparation. Consider using paper towels to clean
kitchen surfaces. If you use dishcloths, wash them often in the hot cycle of your washing machine.
Keep other surfaces, such as faucets and counter tops, clean by washing with hot, soapy water.
4. To keep cutting boards clean, wash them in hot, soapy water after each use; then rinse and air or pat
dry with clean paper towels. Cutting boards can be sanitized with a solution of 1 tablespoon of
unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and
allow it to stand for several minutes; then rinse and air or pat dry with clean paper towels.
Non-porous acrylic, plastic, glass, and solid wood boards can be washed in a dishwasher (laminated
boards may crack and split). Even plastic boards wear out over time. Once cutting boards become
excessively worn or develop hard-to-clean grooves, replace them.
5. Don't use the same platter and utensils that held the raw product to serve the cooked product. Any
bacteria present in the raw meat or juices can contaminate the safely cooked product. Serve cooked
products on clean plates, using clean utensils and clean hands.
6. When using a food thermometer, it is important to wash the probe after each use with hot, soapy
water before reinserting it into a food.
7. Keep pets, household cleaners, and other chemicals away from food and surfaces used for food.
8. When picnicking or cooking outdoors, take plenty of clean utensils. Pack clean, dry, and wet and
soapy cloths for cleaning surfaces and hands.
Because bacteria are everywhere, cleanliness is a major factor in preventing foodborne illness. By
keeping everything clean that comes in contact with food, consumers can be assured they are helping to
do their part to Be Food Safe .