Disease Preventions and Control

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Disease and

Preventions and
Control
Submitted to: Dewane Reyes

Group 3
Phoebe Grace Bedua

Rejane Jade Santos

Mara Ellien Yap

Faith Nicole Mabalina

Clarie Joy Abogado

Ayessa Zairen Chavez

Divine Togonon

Archie Jimenez

Ronel Nadela Jr.

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

o via respiratory droplets that travel through the air


o through contact with the blood of a person with the infection
o through contact with the bodily fluids of someone with the infection

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.

A study Study in Trends in MicrobiologyTrusted Source found that fungal pathogens


are evolving a capacity for memory. They can use signals in the body to anticipate
imminent threats to their survival, against which they can then prepare themselves

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

You can easily kill tapeworms with anthelmintic drug Healthcare


providers usually recommend praziquantel because it also paralyzes the
worm, forcing it to dislodge from your intestinal wall.

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

Trichinosis is a parasitic disease caused by Trichinella spiralis. Anyone who


eats raw or undercooked meat from infected animals can develop trichinosis.
The best prevention is to make sure that pork products are properly cooked.
Cook meat to 145° F as measured with a food thermometer placed in the
thickest part of the meat, then allow the meat to rest for three minutes before
carving or consuming. Anti-parasitic medication is the first line of treatment
for trichinosis.

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.

Types of Communicable Disensey


Hepatitis A,B and C
The best prevention is to avoid sharing needles, which can transfer small amounts of blood from one person to
another. Contact with anything that has contaminated blood on it such as a tissue, a bandage, or hands and fingers
can spread the virus. Safe sex and good hygiene can also protect you from infection. To avoid coming in contact
with blood or bodily fluids of others: Avoid sharing personal items, such as razors or toothbrushes. Do not share
drug needles or other drug equipment (such as straws for snorting drugs) Clean blood spills with a solution
containing 1 part household bleach to 9 parts water.

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:

o Fruits and vegetables


o Shellfish
o Ice and water

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:

o Share dirty needles when using illegal drugs


o Have direct contact with infected blood or the body fluids of someone who's got the disease, for instance by
using the same razor or toothbrush as someone who has hepatitis B, or touching the open sores of somebody
who's infected.
o If you're pregnant and you've got hepatitis B, you could give the disease to your unborn child. If you deliver
a baby who's got it, they need to get treatment in the first 12 hours after birth.

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

Wash your hands


o Wash hands after using the bathroom and changing diapers, and before handling or eating any food.

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 Wash raw fruits and vegetables before eating.

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.

Be careful when handling animals

o Always wash hands after contact with farm animals, pets, animal feces, and animal environments.

o Minimize contact with animals with a diarrheal illness.

o Do not eat food in areas where animals are present.

Use caution when swimming

o Avoid swallowing lake or pool water while swimming.

o Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with
others, and preparing food for others.

Food borne Illness

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.

o Clean: Wash hands and surfaces often.


o Separate: Don't cross-contaminate.
o Cook: Cook to proper temperatures.
o Chill: Refrigerate promptly.
Cleanliness is a major factor in preventing foodborne illness. Even with food safety inspection and monitoring at
Federal, State, and local government facilities, the consumer's role is to make sure food is handled safely after it is
purchased. Everything that touches food should be clean. Listed below are steps we can take to help prevent
foodborne illness by safely handling food in the home:

1. Wash hands with warm, soapy water for 20 seconds:


o before and after handling food
o after using the bathroom
o after changing a diaper
o after handling pets
o after tending to a sick person
o after blowing your nose, coughing, or sneezing
o after handling uncooked eggs or raw meat, poultry, or fish and their juices.

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 .

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