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YERSINIA: Tenf Gastroent d trans fecohid agcausal Yenterolitica germ bact description so small hesitation and G, and produces ecotoxicity ecology microb facultative anaerobes, mesophyll, grows in widely varying thermal condic aw = 0.95 pH: epidem 7a8 pr s transm via fecal-oral route. the populations are suscep + + young, elderly and immunocompromised individuals fuents cont d water consumption untreated sick food handlers or cntamindos x carriers, inadequate sanitation sh faeces food reservoir water, meat, oysters, fish and raw milk descrip s transm d enfer person to person when someone feces d q have it touches another person's mouth d mano-ano-boca-mano-ano-frotis-mano/boca.la enre enferm given 24 and 48h ingestion dspues dGastroent symptoms, fever, diarrhea, abdominal pain, adenitis, erythema prevention / control pgh, good pract h, d treatm water consumption dl health food hygiene water chlorination correct dl d drink, water treatment and precautions residuales.correcto hygienic cooked food handlers d analysis / s investig-diagnosis should be performed to assign 1 person concerned and treatm-analysis of water-research health foods implicated in 1 outbreak
Ecoli: ag aliment Tenf causal toxiinf Escherichia coli germ descr short rod, G-, Facult aerob ecology opt30 microb-t ª Aw0.95 epidem 37th pH7, fte contam mambo, water, soil, feces, stiercol, man and animal digestive tract intest men and reserv animalsmeat food beef, chicken, turkey and pork descrip-ecoli 6tipos enferm enterotoxigenicoECET: produc-entorotox thermolabile and thermostable EinvasivoECEI: invade the epithelial cells EhemorragicoECEH dl-tract digest-Epatógeno: EPEC-EagregativoECEA: persistent diarrhea, with difusaECAD period adherenci incubated 8a24h . symptoms vomiting, fever, abdominal cramps, nausea, hemorrhagic colitis, kidney failure, even death prevention / control of food hygiene: correct abast d water, adequate cooking alim, consumption lexe pasteurized almacenax proper refrigeration, washing fruits and vegetables right d , plan form manip. dl hygiene medium: L & D plan premises, equipment and superf, adequate sanitation analysis / invest culture and identity microbiological and serological stool samples d d ill, manipulative and nourishment.
DYSENTERY: etiological shigella bacilli peq motionless, G -pathogenesis capable of producing less enf d 200 microorg ingested. s profusament multiply in the upper parts dl puedn small intestine and then penetrate the thick intest dL epithelial cells only source d sh epidem conocida.se infection have been reported chronic carriers d, d transm mechanism pers-pers trtam food and water and correction of balance hydroelectric and therapeutic antimicrobial prophylaxis establish the diagnosis and control sources of infection by treatm portadores.la sick and interruption of the mechanism of infection can be established in 3 fields: family, institutional and community levels.
Campylobacter jejuni: 1d considered etiologic agents of microbial producers d Ser gastroenteritis in the sh, thin rod, curved G-slow-growing rich media needs oxygen poor atmosphere rich in CO2. dl survive outside the intestine is poor and hardly played, not in a position d muxo resist desiccation or freezing t ª d, is sensitive to acidity and salinityepidem includes 1Reserve formed x wild migratory birds and rodents. found in many animal foods like chicken d, q as the milk becomes a source of infection. Other risk factors include: drinking untreated water d, ingestion d d pork or beef salxixas to the barbecue, drinking raw milk and contact with animals clin d company said symptoms diarrhea, fever, pain abdomen, stool hemorragicas.Su impact on HIV + individuals is higher profilax washing hands dspus d d Habr tate in contact with animals, cnsumo lexe pasteurized properly manip d meat and poultry, and a warm enough during cooking.

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