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infection > GI infections > Flashcards

GI infections Flashcards

1
Q

what are the methods of transmission for GI infections

A

face-oral
foodborne
environmental
airborne

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2
Q

what are primary prevention methods for GI infections

A

food safety, water quality, public awareness, foreign travel

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3
Q

how to reduce GI infections at home

A

cooking food, cleaning, stopping cross-contamination

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4
Q

how to prevent GI infections when eating and buying food

A

food hygiene ratings, use-by and best before dates

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5
Q

how to reduce GI infections when at open farms

A

wash hands after petting animals

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6
Q

what does the HAACP do

A

review businesses
identify critical control points to ensure risks are removed
decide action necessary if something goes wrong
keep records
ensure procedures are followed

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7
Q

what does HAACP stand for

A

Hazard analysis and critical control point

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8
Q

what are food hygiene inspections look for?

A

how safely food is handled in practice
the premises: clean, layout, facilities
measures taken to maintain hygiene standards

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9
Q

the frequency of food hygiene inspections is dependent on

A
  • type of food
  • number and type of customers
  • hygiene standards on last inspection
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10
Q

what are enteric precautions

A

taken to prevention infections that are transmitted indirect or direct of fecal matter

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11
Q

what are examples of enteric precautions

A
  1. personal hygiene
  2. environmental cleaning
  3. disposal of solids
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12
Q

when should you wash hands

A

after going to the toilet, or changing a nappy
before eating and handling food
when preparing or serving food
after contact with animals

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13
Q

risk groups for people affected by GI infections

A

children, food handlers, clinical, social care, nursery staff

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14
Q

what is the most common cause of travellers diarrhoea

A

campylobacter

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15
Q

what is the most common bacterial cause of human gastroenteritis

A

campylobacter

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16
Q

how is campylobacter spread

A

undercooked meats, contaminated water and animal contact

17
Q

how is cryptosporidiosis spread

A

contact with animals, person to person, contaminated water

18
Q

where are the most common outbreaks of cryptosporidiosis

A

water supplies and swimming pools

19
Q

what is encompassed under enteric fever

A

typhoid and paratyphoid

20
Q

how is giardiasis transmitted

A

person-person, waterborne, animal contact

21
Q

what is the public health management for giardiasis

A

no swimming for 2 weeks after infection because cysts are resistant to chlorine

22
Q

how is hep A spread

A

person-person, foreign travel, contaminated water and food

23
Q

what is the public health response to hep A

A

vaccination

24
Q

most cases of listeriosis are

A

food borne

25
Q

how is listeriosis transmitted

A

vertical (mother to baby)

26
Q

what are the consequences of listeriosis on the foetus

A

still birth, Neo-natal meningitis

27
Q

what is public health advice for pregnant mothers for listeriosis

A

avoid coming into contact with newborn animal birth products

28
Q

how is norovirus spread

A

person-person, inhalation, ingestion

29
Q

what are the symptoms of norovirus

A

sudden onset of nausea, projectile vomitting, watery diarrhoea

30
Q

how is salmon spread

A

uncooked meats, raw eggs, contaminated milk, person-person

31
Q

how is shigella spread

A

person-person, environment- person, foreign travel, infected food and water

32
Q

STEC causes

A

mild gastroenteritis

33
Q

STEC can cause a more severe condition called

A

Haemolytic uraemia syndrome

34
Q

what is the reservoir for STEC

A

cattle and ruminants

34
Q

what is the reservoir for STEC

A

cattle and ruminants

35
Q

what are the 6 f’s

A

food, ringers, flies fluid, faeces and formats

36
Q

how long is a exclusion period

A

48 hours

infection (46 decks)

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