FOODBORNE ILLNESS

• What is the primary cause of foodborne illnesses?

  Bacteria, viruses, and parasites
• What are common symptoms of foodborne illnesses?

  • Nausea
  • Vomiting
  • Diarrhea
  • Abdominal cramps
  • Fever
• Who are considered high-risk groups for foodborne illnesses?

  • Young children
  • Elderly individuals
  • Pregnant women
  • Immunocompromised individuals
• How many people are affected by Salmonella each year worldwide?

  Approximately 2 million people
• Who isolated the first Salmonella organism?

  Dr. Daniel Salmon
• Which two species of Salmonella are pathogenic to humans?

  1. enterica and S. bongori
• What serious diseases does Salmonellosis include?

  Gastroenteritis and typhoid fever
• Which Salmonella species is responsible for typhoid fever?

  1. Typhi
• Where is S. Typhi commonly found?

  South and Southeast Asia
• What is the fatality rate of Salmonellosis?

  Less than 1%
• What are the common sources of pathogenic E. coli?

  Foodborne illness in developing countries
• What are the common diseases caused by pathogenic E. coli strains?

  Gastroenteritis, dysentery, and HUS
• What is Norovirus commonly contracted from?

  Contaminated food
• What is a common source of Norovirus infection?

  Improperly washed fruits and vegetables
• How can Norovirus be transmitted from food-handling surfaces?

  Through contaminated surfaces to food
• What medical condition does Norovirus cause?

  Acute gastroenteritis
• How can Hepatitis A be prevented?

  Vaccination
• What type of virus is Hepatitis A?

  A non-enveloped hepatovirus
• How long can Hepatitis A virus survive in the environment?

  Several months
• What is Cryptosporidiosis caused by?

  The protozoan parasite Cryptosporidium spp.
• How is Cryptosporidium transmitted?

  Through contaminated water or surfaces
• What is Giardiasis caused by?

  Giardia intestinalis
• What are common symptoms of Giardia infection?

  Diarrhea, abdominal cramping, and nausea
• What is Trichinellosis commonly known as?

  Trichinosis
• What causes Trichinellosis?

  Eating raw or undercooked pork
• What temperature range allows bacteria to multiply quickly?

  40°F to 140°F
• What should cold food be kept below?

  40°F (4°C)
• What should hot food be kept above?

  140°F (60°C)
• What does thorough cooking do to bacteria?

  Kills most bacteria
• What are the signs of dehydration due to foodborne illness?

  • Excessive thirst
  • Infrequent urination
  • Dark-colored urine
  • Lethargy, dizziness, or faintness
• What is Hemolytic Uremic Syndrome (HUS) and its symptoms?

  • Rare but serious condition
  • Mostly affects children under 10
  • Symptoms: irritability, paleness, decreased urination
• What are other potential complications of foodborne illnesses?

  • Long-term health issues
  • Chronic digestive problems
  • Secondary infections
• When should someone seek medical care for foodborne illness?

  • Persistent vomiting
  • Severe diarrhea
  • Signs of dehydration
• What are key prevention methods for food handling and storage?

  • Proper cooking temperatures
  • Avoiding cross-contamination
  • Safe food storage practices
• What personal hygiene practices help prevent foodborne illnesses?

  • Regular hand washing
  • Proper food handling
  • Avoiding food preparation when sick
• What is Traveler's Diarrhea and its causes?

  • Diarrhea occurring during travel
  • Often caused by contaminated food or water
• What ongoing research is being conducted in relation to foodborne illnesses?

  • New pathogens identification
  • Improved prevention methods
  • Vaccine development
• What is the main focus of the study material?

  Foodborne illnesses: causes, symptoms, prevention
• What are common symptoms of foodborne illnesses?

  • Nausea
  • Vomiting
  • Diarrhea
  • Abdominal cramps
  • Fever
• Who are considered high-risk groups for foodborne illnesses?

  • Pregnant women
  • Young children
  • Elderly individuals
  • Immunocompromised patients