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Wastewater > Wastewater > Flashcards

Wastewater Flashcards

1
Q

What is the specific agent responsible for botulism food poisoning?

A

Clostridium botulinum

Clostridium botulinum produces a potent toxin that can cause severe illness.

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2
Q

What are the common vehicles for botulism food poisoning?

A

Improperly processed canned and bottled foods, other foods

Foods that are not properly preserved can harbor the botulinum toxin.

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3
Q

What are the symptoms of botulism food poisoning?

A

Gastrointestinal pain, diarrhea or constipation, prostration, difficulty in swallowing, double vision, difficulty in respiration

Symptoms can vary in severity and presentation.

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4
Q

What is the incubation period for botulism food poisoning?

A

2 hr-8 days, usually 12-36 hr

The onset of symptoms can be quite variable.

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5
Q

What preventive measure can be taken against botulism food poisoning?

A

Boil home canned nonacid food for 5 min; thoroughly cook meats, fish

Proper cooking and food preservation techniques are crucial.

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6
Q

What bacteria is responsible for Staphylococcus food poisoning?

A

Staphylococcus aureus

This bacterium produces an enterotoxin that causes food poisoning.

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7
Q

What are the common vehicles for Staphylococcus food poisoning?

A

Contaminated custard pastries, cooked or processed meats, poultry, dairy products

Foods that are improperly handled or stored can become contaminated.

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8
Q

What are the symptoms of Staphylococcus food poisoning?

A

Acute nausea, vomiting, prostration; diarrhea, abdominal cramps

Symptoms are often sudden and can lead to quick recovery.

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9
Q

What is the incubation period for Staphylococcus food poisoning?

A

1-6 hr or longer, average 2-4 hr

Symptoms can appear rapidly after consumption of contaminated food.

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10
Q

What preventive measures can be taken to avoid Staphylococcus food poisoning?

A

Refrigerate promptly prepared food below 45°F; discard leftover food; educate food handlers

Proper food storage and hygiene are key to prevention.

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11
Q

What is the specific agent for Clostridium perfringens food poisoning?

A

Clostridium perfringens

This bacterium is a spore former that can survive cooking.

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12
Q

What are the common vehicles for Clostridium perfringens food poisoning?

A

Contaminated food, inadequately heated meats, improperly held or cooled food

Foods that are not properly cooked or stored can lead to infection.

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13
Q

What are the symptoms of Clostridium perfringens food poisoning?

A

Sudden abdominal pain, diarrhea, nausea

Symptoms are caused by the toxin released in the intestine.

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14
Q

What is the incubation period for Clostridium perfringens food poisoning?

A

8-22 hr, usually 10-12 hr

Symptoms typically develop after a short period following ingestion.

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15
Q

What preventive measures can be taken against Clostridium perfringens food poisoning?

A

Cook foods thoroughly, cool rapidly, refrigerate promptly; reheat to 165°F before serving

Proper cooking and cooling techniques are crucial for safety.

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16
Q

What is the specific agent for Bacillus cereus food poisoning (diarrheal type)?

A

Bacillus cereus

This bacterium produces heat-labile toxins that can cause gastrointestinal illness.

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17
Q

What are the common vehicles for Bacillus cereus food poisoning (diarrheal type)?

A

Inadequately refrigerated cooked foods

Foods that are not stored properly can become contaminated with spores.

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18
Q

What are the symptoms of Bacillus cereus food poisoning (diarrheal type)?

A

Diarrhea, cramps; vomiting sometimes

Symptoms can vary in intensity and duration.

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19
Q

What is the incubation period for Bacillus cereus food poisoning (diarrheal type)?

A

6-16 hr

Symptoms can appear within hours after consuming contaminated food.

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20
Q

What preventive measures can be taken against Bacillus cereus food poisoning (diarrheal type)?

A

Prevent food contamination; cool food rapidly in shallow containers

Proper food handling is essential to avoid illness.

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21
Q

What is the specific agent for Bacillus cereus food poisoning (vomiting type)?

A

Bacillus cereus

This type produces heat-stable toxins.

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22
Q

What are the common vehicles for Bacillus cereus food poisoning (vomiting type)?

A

Boiled and fried rice

Improperly stored rice dishes can lead to this type of food poisoning.

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23
Q

What are the symptoms of Bacillus cereus food poisoning (vomiting type)?

A

Diarrhea, cramps; vomiting sometimes

Symptoms can vary, but vomiting is a common feature.

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24
Q

What is the incubation period for Bacillus cereus food poisoning (vomiting type)?

A

1-6 hr

Symptoms can appear rapidly after consuming contaminated food.

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25
Q

What preventive measures can be taken against Bacillus cereus food poisoning (vomiting type)?

A

Same as diarrhea; some spores may survive pasteurization

Maintaining proper food storage and cooking practices is important.

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26
Q

What is the specific agent responsible for Salmonellosis?

A

Salmonella typhimurium, S. newport, S. enteritidis, S. montevideo, others

Various Salmonella strains can cause this infection.

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27
Q

What are the common vehicles for Salmonellosis?

A

Contaminated sliced cooked meat, salads, uncooked meats, eggs

Foods that are not cooked properly can harbor Salmonella.

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28
Q

What are the symptoms of Salmonellosis?

A

Abdominal pain, diarrhea, chills, fever, vomiting, nausea

Symptoms can persist for several days.

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29
Q

What is the incubation period for Salmonellosis?

A

6-48 hr, usually 12-24 hr

Symptoms can develop within a day after exposure.

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30
Q

What preventive measures can be taken against Salmonellosis?

A

Protect food storage, thoroughly cook food, eliminate rodents

Proper food handling and sanitation are essential.

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31
Q

What is the specific agent responsible for Typhoid fever?

A

Salmonella typhi

This bacterium is responsible for a serious systemic infection.

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32
Q

What are the common vehicles for Typhoid fever?

A

Contaminated water, milk and milk products, shellfish, foods

Typhoid fever is often transmitted through contaminated food and water.

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33
Q

What are the symptoms of Typhoid fever?

A

General infection characterized by continued fever, rose spots, diarrheal disturbances

Symptoms can be severe and require medical attention.

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34
Q

What is the incubation period for Typhoid fever?

A

Average 14 days, usually 7-21 days

The onset of symptoms can take time following exposure.

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35
Q

What preventive measures can be taken against Typhoid fever?

A

Protect and purify water supply, pasteurize milk, educate food-handlers

Sanitary practices are essential for prevention.

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36
Q

What is the specific agent responsible for Paratyphoid fever?

A

Salmonella paratyphi A, S. schottmulleri B, S. hirschfeldii C

Similar to Typhoid fever, but typically less severe.

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37
Q

What are the common vehicles for Paratyphoid fever?

A

Contaminated water, milk and milk products, shellfish, foods

Transmission is similar to that of Typhoid fever.

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38
Q

What are the symptoms of Paratyphoid fever?

A

General infection with continued fever, diarrheal disturbances, sometimes rose spots

Symptoms can mimic those of Typhoid fever.

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39
Q

What is the incubation period for Paratyphoid fever?

A

1-10 days for gastroenteritis; 1-3 weeks for enteric fever

The onset can vary based on the type of infection.

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40
Q

What preventive measures can be taken against Paratyphoid fever?

A

Similar preventive measures as in Typhoid fever and Salmonellosis

Maintaining hygiene and sanitation is crucial.

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41
Q

What is the specific agent responsible for Shigellosis?

A

Genus Shigella, i.e., flexneri, sonnei, boydii, dysenteriae

Shigella bacteria are responsible for this gastrointestinal infection.

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42
Q

What are the common vehicles for Shigellosis?

A

Contaminated water or foods, milk and milk products, flies, person-to-person

Transmission can occur through direct contact or contaminated food.

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43
Q

What are the symptoms of Shigellosis?

A

Acute onset with diarrhea, fever, tenesmus, bloody stools

The infection can lead to severe gastrointestinal symptoms.

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44
Q

What is the incubation period for Shigellosis?

A

1-7 days, usually less than 4 days

Symptoms can develop relatively quickly after exposure.

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45
Q

What preventive measures can be taken against Shigellosis?

A

Food, water, sewage sanitation, personal hygiene

Ensuring clean water and food handling can help prevent this infection.

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46
Q

What is the specific agent responsible for Cholera?

A

Vibrio cholerae

This bacterium causes severe diarrhea and dehydration.

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47
Q

What are the common vehicles for Cholera?

A

Contaminated water, raw foods, shellfish

Cholera is primarily transmitted through contaminated water sources.

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48
Q

What are the symptoms of Cholera?

A

Diarrhea, rice-water stools, vomiting, thirst, pain, coma

Cholera can lead to severe dehydration and is a medical emergency.

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49
Q

What is the incubation period for Cholera?

A

A few hours-5 days, usually 3 days

Symptoms can appear rapidly following exposure.

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50
Q

What preventive measures can be taken against Cholera?

A

Similar to Typhoid; quarantine, isolate patients

Public health measures are essential to control outbreaks.

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51
Q

What is the specific agent responsible for Melioidosis?

A

Pseudomonas pseudomallei

This bacterium can cause serious infections, particularly in immunocompromised individuals.

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52
Q

What are the common vehicles for Melioidosis?

A

Contact with or ingestion of contaminated excreta, soil, or water

The bacterium is often found in soil and water.

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53
Q

What are the symptoms of Melioidosis?

A

Acute diarrhea, vomiting, high fever, delirium, mania

Symptoms can be severe and require immediate medical attention.

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54
Q

What is the incubation period for Melioidosis?

A

Less than 2 days or longer

The onset of symptoms can vary significantly.

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55
Q

What preventive measures can be taken against Melioidosis?

A

Destroy rats; protect food; thoroughly cook food

Maintaining hygiene and sanitation can help prevent infection.

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56
Q

What is the specific agent responsible for Brucellosis (Undulant fever)?

A

Brucella melitensis (goat), Br. abortus (cow), Br. suis (pig)

Brucellosis is caused by various species of Brucella bacteria.

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57
Q

What are the common vehicles for Brucellosis?

A

Raw milk from infected animals; contact with infected animals

Unpasteurized dairy products are a common source of infection.

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58
Q

What are the symptoms of Brucellosis?

A

Insidious onset, irregular fever, sweating, chills, joint and muscle pain

Symptoms can be mild and go unnoticed for some time.

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59
Q

What is the incubation period for Brucellosis?

A

5-21 days or longer

The onset of symptoms can take time following exposure.

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60
Q

What preventive measures can be taken against Brucellosis?

A

Pasteurize all milk; eliminate infected animals; handle carcasses with care

Proper food handling and sanitation are essential.

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61
Q

What is the specific agent responsible for Streptococcal infections?

A

Streptococcus pyogenes

This bacterium is responsible for various infections, including strep throat.

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62
Q

What are the common vehicles for Streptococcal infections?

A

Contaminated salads or milk products

Foods that are improperly handled can harbor the bacteria.

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63
Q

What are the symptoms of Streptococcal infections?

A

Sore throat and fever, sudden in onset, vomiting

Symptoms can develop quickly and may require antibiotic treatment.

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64
Q

What is the incubation period for Streptococcal infections?

A

1-3 days

Symptoms typically develop within a few days after exposure.

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65
Q

What preventive measures can be taken against Streptococcal infections?

A

Pasteurize all milk; inspect contacts

Ensuring proper food safety practices can help prevent infection.

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66
Q

What is the specific agent responsible for Diphtheria?

A

Corynebacterium diphtheriae

This bacterium causes a serious respiratory infection.

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67
Q

What are the common vehicles for Diphtheria?

A

Contact and milk or milk products

The infection can spread through contaminated food or direct contact.

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68
Q

What are the symptoms of Diphtheria?

A

Acute febrile infection of tonsils, throat, and nose

Symptoms can include difficulty breathing and swallowing.

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69
Q

What is the incubation period for Diphtheria?

A

2-5 days or longer

The onset of symptoms can vary following exposure.

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70
Q

What preventive measures can be taken against Diphtheria?

A

Pasteurize all milk; disinfect utensils; immunize

Vaccination is a key preventive measure for diphtheria.

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71
Q

What is the specific agent responsible for Tuberculosis?

A

Mycobacterium tuberculosis (hominis and bovis)

Tuberculosis is a serious infectious disease primarily affecting the lungs.

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72
Q

What are the common vehicles for Tuberculosis?

A

Contact, eating and drinking utensils, food, and milk

The bacteria can be transmitted through respiratory droplets and contaminated food.

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73
Q

What are the symptoms of Tuberculosis?

A

Cough, fever, fatigue, pleurisy

Symptoms can develop gradually and may be severe.

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74
Q

What is the incubation period for Tuberculosis?

A

4-6 weeks

The onset of symptoms can take several weeks after exposure.

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75
Q

What preventive measures can be taken against Tuberculosis?

A

Pasteurize all milk; eradicate TB from cattle; skin test

Monitoring and vaccination can help control the spread of tuberculosis.

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76
Q

What is the specific agent responsible for Tularemia (Rabbit Fever)?

A

Pasteurella tularensis

This bacterium can cause severe illness from contact with infected animals.

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77
Q

What are the common vehicles for Tularemia?

A

Meat of infected rabbit, contaminated water, handling wild animals

Proper cooking and hygiene can help prevent infection.

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78
Q

What are the symptoms of Tularemia?

A

Sudden onset with pains and fever, prostration

Symptoms can be severe and require medical attention.

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79
Q

What is the incubation period for Tularemia?

A

1-10 days, average of 3

The onset of symptoms can vary based on the mode of transmission.

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80
Q

What preventive measures can be taken against Tularemia?

A

Thoroughly cook meat of wild rabbits; purify drinking water

Ensuring proper food handling and cooking can help prevent infection.

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81
Q

What is the specific agent responsible for Campylobacter enteritis?

A

Campylobacter jejuni

This bacterium is a common cause of foodborne illness.

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82
Q

What are the common vehicles for Campylobacter enteritis?

A

Undercooked beef, chicken, raw milk, contaminated water

Proper cooking and handling of food are essential to prevent this infection.

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83
Q

What are the symptoms of Campylobacter enteritis?

A

Watery diarrhea, abdominal pain, fever, chills, nausea, vomiting

Symptoms can vary in severity and duration.

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84
Q

What is the incubation period for Campylobacter enteritis?

A

1-10 days, average 2-5 days

Symptoms can develop after a variable period following exposure.

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85
Q

What preventive measures can be taken against Campylobacter enteritis?

A

Thoroughly cook chicken and pork; treat water; prevent cross-contamination

Proper cooking and food safety practices are critical.

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86
Q

What is the specific agent responsible for Vibrio parahaemolyticus gastroenteritis?

A

Vibrio parahaemolyticus

This bacterium is often associated with seafood.

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87
Q

What are the common vehicles for Vibrio parahaemolyticus gastroenteritis?

A

Raw seafoods or inadequately cooked seafoods

Contaminated seafood can lead to this type of gastroenteritis.

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88
Q

What are the symptoms of Vibrio parahaemolyticus gastroenteritis?

A

Nausea, headache, chills, fever, vomiting, severe abdominal cramps, watery diarrhea

Symptoms can appear quickly after consuming contaminated seafood.

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89
Q

What is the incubation period for Vibrio parahaemolyticus gastroenteritis?

A

2-48 hr, usually 12-24 hr

Symptoms can develop rapidly after exposure.

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90
Q

What preventive measures can be taken against Vibrio parahaemolyticus gastroenteritis?

A

Refrigerate prepared seafoods promptly if not immediately served

Proper storage of seafood is critical to prevent illness.

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91
Q

What is the specific agent responsible for Traveler’s diarrhea (Diarrhea enteropathogenic)?

A

Enteropathogenic Escherichia coli

This strain of E. coli is often associated with travel-related gastrointestinal illness.

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92
Q

What are the common vehicles for Traveler’s diarrhea?

A

Food, water, and fomites contaminated with feces

Contaminated food and water are primary sources of infection.

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93
Q

What are the symptoms of Traveler’s diarrhea?

A

Fever, mucoid, occasionally bloody diarrhea; or watery diarrhea, cramps, acidosis, dehydration

Symptoms can vary in severity and may require medical attention.

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94
Q

What is the incubation period for Traveler’s diarrhea?

A

12-72 hr

Symptoms can develop within a few days after exposure.

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95
Q

What preventive measures can be taken against Traveler’s diarrhea?

A

See Typhoid; scrupulous hygiene and formula sanitation in hospital nursery

Maintaining cleanliness and proper food handling is crucial.

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96
Q

What is the specific agent responsible for Yersiniosis?

A

Yersinia enterocolitica, Yersinia pseudotuberculosis

These bacteria can cause gastrointestinal illness, particularly in children.

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97
Q

What are the common vehicles for Yersiniosis?

A

Raw milk and milk products, seafoods, raw and rare meats, contaminated water

Proper cooking and pasteurization are essential for prevention.

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98
Q

What are the symptoms of Yersiniosis?

A

Diarrhea, cramps, fever, headache, vomiting, skin rash

Symptoms can mimic appendicitis in some cases.

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99
Q

What is the incubation period for Yersiniosis?

A

3-7 days, usually 2-3 days

Symptoms typically develop within a few days after exposure.

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100
Q

What preventive measures can be taken against Yersiniosis?

A

Sanitary disposal of feces; safe water; pasteurize milk; food sanitation

Ensuring proper food handling and hygiene is critical.

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101
Q

What is the specific agent responsible for Listeriosis?

A

Listeria monocytogenes

This bacterium can cause serious illness, particularly in pregnant women and immunocompromised individuals.

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102
Q

What are the common vehicles for Listeriosis?

A

Raw milk, contaminated pasteurized milk and milk products, contaminated vegetables

Listeria can survive in refrigerated foods.

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103
Q

What are the symptoms of Listeriosis?

A

Fever, headache, nausea, vomiting, meningeal symptoms

Symptoms can be severe and require immediate medical attention.

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104
Q

What is the incubation period for Listeriosis?

A

Probably a few days-3 weeks

The onset of symptoms can vary significantly.

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105
Q

What preventive measures can be taken against Listeriosis?

A

Avoid contact with infected persons and raw milk and meats

Proper food handling and hygiene are crucial.

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106
Q

What is the specific agent responsible for Vibrio vulnificus gastroenteritis?

A

Vibrio vulnificus

This bacterium is associated with seafood and can cause serious illness.

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107
Q

What are the common vehicles for Vibrio vulnificus gastroenteritis?

A

Raw or lightly cooked seafood, i.e., oysters

Contaminated seafood can lead to severe gastrointestinal illness.

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108
Q

What are the symptoms of Vibrio vulnificus gastroenteritis?

A

Fever, chills, vomiting, nausea, diarrhea

Symptoms can develop quickly after consuming contaminated seafood.

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109
Q

What is the incubation period for Vibrio vulnificus gastroenteritis?

A

16 hr

Symptoms can appear rapidly following exposure.

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110
Q

What preventive measures can be taken against Vibrio vulnificus gastroenteritis?

A

Same as Vibrio parahaemolyticus gastroenteritis

Proper seafood handling and cooking practices are essential.

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111
Q

What is the specific agent responsible for Q Fever?

A

Coxiella burneti

This bacterium is often associated with livestock and can cause severe illness.

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112
Q

What are the common vehicles for Q Fever?

A

Raw cow and goat milk; dust and aerosols from infected animals

Transmission can occur through inhalation or ingestion.

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113
Q

What are the symptoms of Q Fever?

A

Heavy perspiration and chills, headache, malaise

Symptoms can resemble those of the flu.

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114
Q

What is the incubation period for Q Fever?

A

2-3 weeks, average 20 days

The onset of symptoms can take several weeks after exposure.

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115
Q

What preventive measures can be taken against Q Fever?

A

Pasteurize milk and dairy products; eliminate infected animal reservoir

Ensuring proper handling of livestock and dairy products is essential.

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116
Q

What is the specific agent responsible for Choriomeningitis?

A

Lymphocytic choriomeningitis virus

This virus is transmitted primarily by house mice.

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117
Q

What are the common vehicles for Choriomeningitis?

A

Contaminated food

Food contaminated with mouse droppings can lead to infection.

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118
Q

What are the symptoms of Choriomeningitis?

A

Fever, severe headache, stiff neck, vomiting

Symptoms can be severe and may require medical attention.

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119
Q

What is the incubation period for Choriomeningitis?

A

8-13 days

Symptoms can develop within a couple of weeks after exposure.

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120
Q

What preventive measures can be taken against Choriomeningitis?

A

Eliminate or reduce mice; general cleanliness

Maintaining proper hygiene can help prevent this infection.

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121
Q

What is the specific agent responsible for Infectious hepatitis?

A

Hepatitis A virus

This virus can cause liver inflammation and is transmitted through fecal-oral routes.

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122
Q

What are the common vehicles for Infectious hepatitis?

A

Water, food, milk, shellfish, contacts

Contaminated food and water are primary sources of transmission.

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123
Q

What are the symptoms of Infectious hepatitis?

A

Fever, nausea, loss of appetite; possibly vomiting, jaundice

Symptoms can vary in severity and may require medical attention.

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124
Q

What is the incubation period for Infectious hepatitis?

A

10-50 days, average 30-35 days

The onset of symptoms can take time following exposure.

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125
Q

What preventive measures can be taken against Infectious hepatitis?

A

Sanitary sewage disposal, food sanitation, personal hygiene

Ensuring proper sanitation is crucial to prevent the spread of the virus.

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126
Q

What is the specific agent responsible for viral gastroenteritis?

A

Rotaviruses, Norwalk agent, echo and coxsackie-viruses, and others

Various viruses can cause gastroenteritis with similar symptoms.

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127
Q

What are the common vehicles for viral gastroenteritis?

A

Water, food including milk, possibly fecal-oral route

Contaminated food and water are primary sources of infection.

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128
Q

What are the symptoms of viral gastroenteritis?

A

Nausea, vomiting, diarrhea, abdominal pain, low fever

Symptoms can vary in severity and duration.

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129
Q

What is the incubation period for viral gastroenteritis?

A

24-72 hr

Symptoms can develop within a few days after exposure.

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130
Q

What preventive measures can be taken against viral gastroenteritis?

A

Same as Hepatitis A

Proper sanitation and hygiene are essential for prevention.

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131
Q

What is the specific agent responsible for Amebiasis?

A

Entamoeba histolytica

This protozoan parasite can cause severe gastrointestinal illness.

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132
Q

What are the common vehicles for Amebiasis?

A

Cysts, contaminated water, foods, raw vegetables

Contaminated food and water are primary sources of transmission.

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133
Q

What are the symptoms of Amebiasis?

A

Diarrhea, constipation, loss of appetite, abdominal discomfort

Symptoms can vary in severity and may include bloody stools.

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134
Q

What is the incubation period for Amebiasis?

A

5 days or longer, average 2-4 weeks

Symptoms can take time to develop following exposure.

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135
Q

What preventive measures can be taken against Amebiasis?

A

Same as Shigellosis; boil water or coagulate, filter

Ensuring proper sanitation and water treatment is crucial.

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136
Q

What is the specific agent responsible for Giardiasis?

A

Giardia lamblia

This protozoan parasite is a common cause of gastrointestinal illness.

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137
Q

What are the common vehicles for Giardiasis?

A

Cysts, contaminated water, food, raw fruits

Contaminated food and water are primary sources of transmission.

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138
Q

What are the symptoms of Giardiasis?

A

Prolonged diarrhea, abdominal cramps, severe weight loss, fatigue

Symptoms can persist for weeks if untreated.

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139
Q

What is the incubation period for Giardiasis?

A

6-22 days, average 9 days

Symptoms can take time to develop following exposure.

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140
Q

What preventive measures can be taken against Giardiasis?

A

Same as Amebiasis

Proper sanitation and hygiene are essential for prevention.

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141
Q

What is the specific agent responsible for Cryptosporidiosis?

A

Cryptosporidium spp

This protozoan parasite can cause gastrointestinal illness.

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142
Q

What are the common vehicles for Cryptosporidiosis?

A

Contaminated water, food, fecal-oral route

Contaminated food and water are primary sources of transmission.

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143
Q

What are the symptoms of Cryptosporidiosis?

A

Mild flu-like symptoms, diarrhea, vomiting, nausea

Symptoms can vary in severity and may resolve without treatment.

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144
Q

What is the incubation period for Cryptosporidiosis?

A

2-21 days, average 2-10 days

Symptoms can take time to develop following exposure.

145
Q

What preventive measures can be taken against Cryptosporidiosis?

A

Avoid untreated water, unpasteurized milk, salads in areas of poor hygiene

Proper sanitation and hygiene are essential for prevention.

146
Q

What is the specific agent responsible for Balantidiasis?

A

Balantidium coli

This protozoan parasite is associated with swine and can cause gastrointestinal illness.

147
Q

What are the common vehicles for Balantidiasis?

A

Ingestion of cysts in infected feces

Contaminated food or water can lead to infection.

148
Q

What are the symptoms of Balantidiasis?

A

Mild diarrhea, nausea, dysentery, vomiting

Symptoms can vary in severity and may include bloody stools.

149
Q

What is the incubation period for Balantidiasis?

A

Unknown, a few days

The onset of symptoms can vary significantly.

150
Q

What preventive measures can be taken against Balantidiasis?

A

Same as Cryptosporidiosis and Shigellosis

Proper sanitation and hygiene are essential for prevention.

151
Q

What is the specific agent responsible for Leptospirosis (Weil’s disease)?

A

Leptospira icterohaemorrhagiae, L. hebdomadis, L. canicola, L. pomona, others

This bacterium can cause severe illness, particularly in individuals exposed to contaminated water.

152
Q

What are the common vehicles for Leptospirosis?

A

Food, water, soil contaminated with excreta or urine of infected animals

Transmission can occur through direct contact with contaminated environments.

153
Q

What are the symptoms of Leptospirosis?

A

Fever, rigors, headaches, nausea, muscular pains, vomiting

Symptoms can vary in severity and may include jaundice.

154
Q

What is the incubation period for Leptospirosis?

A

4-19 days, average 9 to 10 days

Symptoms can take time to develop following exposure.

155
Q

What preventive measures can be taken against Leptospirosis?

A

Destroy rats; avoid contact with contaminated water

Maintaining hygiene and sanitation can help prevent infection.

156
Q

What is the causative agent of Leptospirosis?

A

Leptospira icterohaemorrhagiae, L. hebdomadis, L. canicola, L. pomona, others

Leptospira is a genus of bacteria that causes leptospirosis, a disease transmitted through contaminated water.

157
Q

What are the primary sources of contamination for Leptospirosis?

A

Urine and feces of rats, swine, dogs, cats, mice, foxes, sheep

These animals are common reservoirs for the bacteria causing leptospirosis.

158
Q

List the common symptoms of Leptospirosis.

A
  • Fever
  • Rigors
  • Headaches
  • Nausea
  • Muscular pains
  • Vomiting
  • Thirst
  • Prostration
  • Jaundice

Symptoms typically appear after infection and can vary in severity.

159
Q

What is the incubation period for Leptospirosis?

A

4-19 days, average 9 to 10 days

The incubation period is the time from exposure to the onset of symptoms.

160
Q

What preventive measures can be taken against Leptospirosis?

A
  • Destroy rats
  • Protect food
  • Avoid polluted water
  • Treat abrasions of hands and arms
  • Disinfect utensils
  • Treat infected dogs

These measures can help reduce the risk of infection.

161
Q

What is the causative agent of Trichinosis?

A

Trichinella spiralis

This is a parasitic roundworm that causes trichinosis, primarily through consumption of undercooked meat.

162
Q

What are the primary sources of infection for Trichinosis?

A

Infected pork and pork products, bear, and wild boar meat

Trichinosis is often associated with undercooked or raw meat from infected animals.

163
Q

List common symptoms of Trichinosis.

A
  • Nausea
  • Vomiting
  • Diarrhea
  • Muscle pain
  • Swelling of face and eyelids
  • Difficulty in swallowing

Symptoms can vary based on the severity of the infection.

164
Q

What is the incubation period for Trichinosis?

A

2-28 days, usually 9 days

The incubation period can vary significantly depending on the amount of larvae ingested.

165
Q

How can Trichinosis be prevented?

A
  • Thoroughly cook pork (150°F)
  • Store meat 20 days at 5°F or 10 days at 10°F
  • Destroy rats
  • Feed hogs boiled garbage

Proper cooking and food handling can prevent infection.

166
Q

What is Schistosomiasis commonly known as?

A

Bilharziasis

Schistosomiasis is a disease caused by parasitic flatworms known as schistosomes.

167
Q

List the species of Schistosoma that cause Schistosomiasis.

A
  • Schistosoma haematobium
  • S. mansoni
  • S. japonicum
  • S. intercalatum

Different species can cause varying forms of the disease.

168
Q

What are common sources of infection for Schistosomiasis?

A

Cercariae-infested drinking and bathing water (lakes and coastal sea waters)

Schistosomiasis is often contracted through exposure to contaminated water.

169
Q

List common symptoms of Schistosomiasis.

A
  • Dysenteric or urinary symptoms
  • Rigors
  • Itching on skin
  • Dermatitis

Symptoms can persist for years if untreated and may vary based on the species of schistosome.

170
Q

What is the incubation period for Schistosomiasis?

A

4-6 weeks or longer

The time from infection to symptom onset can be lengthy.

171
Q

What preventive measures can be taken against Schistosomiasis?

A
  • Avoid infested water for drinking or bathing
  • Boil water
  • Use chemical treatments for water

These measures can help reduce the risk of contracting the disease.

172
Q

What is the causative agent of Ascariasis?

A

Ascaris lumbricoides

This is a large intestinal roundworm that infects humans.

173
Q

What are common sources of infection for Ascariasis?

A

Contaminated food, water; sewage

Ascariasis is often spread through poor sanitation and hygiene practices.

174
Q

List common symptoms of Ascariasis.

A
  • Worm in stool
  • Abdominal pain
  • Skin rash
  • Protuberant abdomen
  • Nausea
  • Large appetite

Symptoms can vary based on the extent of the infestation.

175
Q

What is the incubation period for Ascariasis?

A

About 2 months

Symptoms may not appear until several weeks after infection.

176
Q

How can Ascariasis be prevented?

A
  • Personal hygiene
  • Sanitation
  • Boil drinking water in endemic areas
  • Sanitary excreta disposal

Good hygiene and sanitation practices are key to prevention.

177
Q

What is Echinococcosis also known as?

A

Hydatidosis

Echinococcosis is caused by the Echinococcus genus of tapeworms.

178
Q

What are the primary sources of infection for Echinococcosis?

A

Contaminated food and drink; hand to mouth; contact with infected dogs

Echinococcosis is commonly contracted through contact with infected animals.

179
Q

List common symptoms of Echinococcosis.

A

Cysts in tissues: liver, lung, kidney, pelvis; may give no symptoms, may cause death

Symptoms may not manifest until significant cysts form.

180
Q

What is the incubation period for Echinococcosis?

A

Variable, months to several years

The disease can remain asymptomatic for a long time.

181
Q

How can Echinococcosis be prevented?

A
  • Keep dogs out of the abattoir
  • Mass treatment of dogs
  • Educate children and adults about risks

Preventative measures focus on reducing human-dog contact and treating infected animals.

182
Q

What is the causative agent of Taeniasis?

A

Taenia solium (pork tapeworm), Taenia saginata (beef tapeworm)

Taeniasis is caused by two different species of tapeworms depending on the type of meat consumed.

183
Q

What are common sources of infection for Taeniasis?

A

Infected meats eaten raw, food contaminated with feces of man, rats, or mice

Consuming undercooked or contaminated meat is a primary risk factor.

184
Q

List common symptoms of Taeniasis.

A
  • Abdominal pain
  • Diarrhea
  • Convulsions
  • Insomnia
  • Excessive appetite

Symptoms may vary based on the burden of the infection.

185
Q

What is the incubation period for Taeniasis?

A

8-10 weeks

Symptoms may take several weeks to develop after infection.

186
Q

How can Taeniasis be prevented?

A
  • Thoroughly cook meat
  • Control flies
  • Properly dispose of excreta
  • Food handler hygiene

Proper food handling and cooking practices are essential for prevention.

187
Q

What is the causative agent of Fish Tapeworm infection?

A

Diphyllobothrium latum

This is a broad tapeworm that can infect humans through raw or undercooked fish.

188
Q

What are common sources of infection for Fish Tapeworm?

A

Infected freshwater fish eaten raw

Consuming raw or undercooked fish is the main transmission route.

189
Q

List common symptoms of Fish Tapeworm infection.

A
  • Abdominal pain
  • Loss of weight
  • Weakness
  • Anemia

Symptoms can be related to nutrient absorption issues.

190
Q

What is the incubation period for Fish Tapeworm infection?

A

3-6 weeks

Symptoms may take weeks to develop after consumption of infected fish.

191
Q

How can Fish Tapeworm infection be prevented?

A
  • Thoroughly cook fish
  • Proper excreta disposal

Cooking fish properly is critical to prevent infection.

192
Q

What is the causative agent of Dracontiasis?

A

Dracunculus medinensis

This nematode causes Guinea worm disease, primarily through contaminated water.

193
Q

What are common sources of infection for Dracontiasis?

A

Water contaminated with copepods-Cyclops; larvae from infected persons

Infection occurs through drinking contaminated water.

194
Q

List common symptoms of Dracontiasis.

A
  • Blistering of feet
  • Legs and burning and itching of skin
  • Fever
  • Nausea
  • Vomiting
  • Diarrhea
  • Worms from skin

Symptoms typically occur as the worm emerges from the body.

195
Q

What is the incubation period for Dracontiasis?

A

About 12 months

The time from infection to symptom onset can be quite long.

196
Q

How can Dracontiasis be prevented?

A
  • Use only filtered or boiled water in endemic areas
  • Treat water from unsafe sources

Safe water practices are essential for prevention.

197
Q

What is the causative agent of Paragonimiasis?

A

Paragonimus ringeri, P. westermani, P. kellicotti

These are lung flukes that can infect humans through contaminated food or water.

198
Q

What are common sources of infection for Paragonimiasis?

A

Contaminated water, freshwater crabs or crayfish

Consuming raw or undercooked crabs or crayfish is a risk factor.

199
Q

List common symptoms of Paragonimiasis.

A
  • Chronic cough
  • Clubbed fingers
  • Dull pains
  • Diarrhea

Symptoms may resemble chronic respiratory conditions.

200
Q

What is the incubation period for Paragonimiasis?

A

Variable

The time between infection and symptoms can vary significantly.

201
Q

How can Paragonimiasis be prevented?

A
  • Boil drinking water in endemic areas
  • Thoroughly cook freshwater crabs and crayfish

Proper cooking and water treatment are key to prevention.

202
Q

What is the causative agent of Clonorchiasis?

A

C. sinensis, Opisthorchis felineus

These liver flukes infect humans primarily through contaminated fish.

203
Q

What are common sources of infection for Clonorchiasis?

A

Contaminated freshwater

Ingesting contaminated fish is the primary route of infection.

204
Q

List common symptoms of Clonorchiasis.

A
  • Chronic diarrhea
  • Night blindness

Symptoms can reflect chronic liver disease.

205
Q

What is the incubation period for Clonorchiasis?

A

Variable

Symptoms may take time to develop after infection.

206
Q

How can Clonorchiasis be prevented?

A
  • Boil drinking water in endemic areas
  • Thoroughly cook fish

Proper cooking and sanitation practices are essential.

207
Q

What is the causative agent of Fascioliasis?

A

Fasciola hepatica

This liver fluke primarily affects sheep but can also infect humans.

208
Q

What are common sources of infection for Fascioliasis?

A

Sheep liver eaten raw

Consuming undercooked liver from infected animals can lead to infection.

209
Q

List common symptoms of Fascioliasis.

A
  • Irregular fever
  • Pain
  • Diarrhea

Symptoms can vary based on the severity of the infection.

210
Q

What is the incubation period for Fascioliasis?

A

Several months

Symptoms may take a long time to appear after infection.

211
Q

How can Fascioliasis be prevented?

A
  • Thoroughly cook sheep liver

Proper cooking is essential to avoid infection.

212
Q

What is the causative agent of Trichuriasis?

A

Trichuris trichiura

This whipworm infects the large intestine of humans.

213
Q

What are common sources of infection for Trichuriasis?

A

Contaminated food, soil

Poor sanitation and hygiene practices are key risk factors.

214
Q

List common symptoms of Trichuriasis.

A

No special symptoms, possibly stomach pain

Many infections can be asymptomatic.

215
Q

What is the incubation period for Trichuriasis?

A

Long and indefinite

Symptoms may not appear for a long time after infection.

216
Q

How can Trichuriasis be prevented?

A
  • Sanitation
  • Boil water
  • Cook food well
  • Properly dispose of feces

Good hygiene and sanitation practices are crucial.

217
Q

What is the causative agent of Oxyuriasis?

A

Oxyuris vermicularis or Enterobius vermicularis

This pinworm primarily infects children.

218
Q

What are common sources of infection for Oxyuriasis?

A

Fingers, ova-laden dust, contaminated food, water, sewage; clothing, bedding

Transmission often occurs through contaminated hands or surfaces.

219
Q

List common symptoms of Oxyuriasis.

A
  • Nasal and anal itching
  • Diarrhea

Symptoms are often more pronounced at night.

220
Q

What is the incubation period for Oxyuriasis?

A

3-6 weeks; months

Symptoms can take weeks to manifest.

221
Q

How can Oxyuriasis be prevented?

A
  • Wash hands after defecation
  • Keep fingernails short
  • Sleep in cotton underwear
  • Sanitation

Good hygiene practices can significantly reduce risk.

222
Q

What is the causative agent of Fasciolopsiasis?

A

Fasciolopsis buski

This intestinal fluke primarily affects humans and animals.

223
Q

What are common sources of infection for Fasciolopsiasis?

A

Raw freshwater plants, water, food

Consuming contaminated plants or water is a primary risk factor.

224
Q

List common symptoms of Fasciolopsiasis.

A
  • Stomach pain
  • Diarrhea
  • Greenish stools
  • Constipation
  • Edema

Symptoms can vary based on the severity of the infection.

225
Q

What is the incubation period for Fasciolopsiasis?

A

6-8 weeks

Symptoms may take time to develop after consumption.

226
Q

How can Fasciolopsiasis be prevented?

A
  • Cook or dip in boiling water roots of lotus, bamboo, water chestnut, caltrop

Proper cooking is essential for prevention.

227
Q

What is the causative agent of Dwarf tapeworm infection?

A

Hymenolepis nana (diminuta)

This is a small tapeworm that can infect humans and rodents.

228
Q

What are common sources of infection for Dwarf tapeworm?

A

Food contaminated with ova, direct contact

Transmission can occur through contaminated food or surfaces.

229
Q

List common symptoms of Dwarf tapeworm infection.

A
  • Diarrhea
  • Stomach pain
  • Irritation of intestine

Symptoms can vary based on the extent of the infection.

230
Q

What is the incubation period for Dwarf tapeworm infection?

A

1 month

Symptoms may take weeks to develop after infection.

231
Q

How can Dwarf tapeworm infection be prevented?

A
  • Sanitary excreta disposal
  • Personal hygiene
  • Food sanitation
  • Rodent control

Preventative measures focus on reducing exposure to contaminants.

232
Q

What is the causative agent of Anisakiasis?

A

Nematodes of Anisakides family

This infection is caused by parasites found in marine mammals and fish.

233
Q

What are common sources of infection for Anisakiasis?

A

Contaminated fish eaten raw or undercooked

Consuming raw or undercooked fish is the primary risk factor.

234
Q

List common symptoms of Anisakiasis.

A
  • Stomach pain
  • Nausea
  • Vomiting

Symptoms can be confused with other gastrointestinal issues.

235
Q

What is the incubation period for Anisakiasis?

A

Hours

Symptoms can appear rapidly after consumption.

236
Q

How can Anisakiasis be prevented?

A
  • Do not eat raw fish
  • Cook fish to 140°F or freeze to -4°F for 60 hr to kill larvae

Proper cooking or freezing of fish is essential for prevention.

237
Q

What is Ergotism?

A

Ergot, a parasitic fungus (Claviceps purpurea)

Ergotism is caused by consuming grains contaminated with this fungus.

238
Q

What are common sources of Ergotism?

A

Fungus of rye and occasionally other grains

Contaminated grains can lead to severe health issues.

239
Q

List common symptoms of Ergotism.

A
  • Gangrene involving extremities
  • Weakness and drowsiness
  • Headache
  • Giddiness
  • Painful cramps in limbs

Symptoms can be severe and vary based on exposure.

240
Q

What is the incubation period for Ergotism?

A

Gradual, after prolonged use of diseased rye in food

Symptoms may take time to develop after consumption.

241
Q

How can Ergotism be prevented?

A

Do not use discolored or spoiled grain

Proper inspection of grains before use is essential.

242
Q

What is Rhubarb poison?

A

Probably oxalic acid

The leaves of rhubarb contain toxic compounds.

243
Q

What are common sources of Rhubarb poison?

A

Rhubarb leaves

Consuming rhubarb leaves can lead to poisoning.

244
Q

List common symptoms of Rhubarb poisoning.

A
  • Intermittent cramp-like pains
  • Vomiting
  • Convulsions
  • Coma

Symptoms can be severe and require medical attention.

245
Q

What is the incubation period for Rhubarb poisoning?

A

2-12 hr

Symptoms can appear quickly after ingestion.

246
Q

How can Rhubarb poisoning be prevented?

A

Do not use rhubarb leaves for food

Only the stalks of rhubarb are safe for consumption.

247
Q

What is Mushroom poisoning caused by?

A

Phalloidine and other alkaloids; also other poisons in mushrooms

Certain mushrooms can be highly toxic if consumed.

248
Q

What are common sources of Mushroom poisoning?

A

Poisonous mushrooms (Amanita phalloides, Amanita muscaria, others)

Wild mushrooms should be avoided unless properly identified.

249
Q

List common symptoms of Mushroom poisoning.

A
  • Severe abdominal pain
  • Intense thirst
  • Retching
  • Vomiting
  • Profuse watery evacuations

Symptoms can be severe and require immediate medical attention.

250
Q

What is the incubation period for Mushroom poisoning?

A

6-15 hr or 15 min-6 hr with muscaria

Symptoms can occur relatively quickly after ingestion.

251
Q

How can Mushroom poisoning be prevented?

A

Do not eat wild mushrooms; warn others

Proper identification and caution are essential.

252
Q

What is Favism?

A

Poison from Vicia faba bean, pollen

Favism is a reaction to the consumption of fava beans, particularly in susceptible individuals.

253
Q

What are common sources of Favism?

A

Vicia faba Plant and bean

The raw bean and its pollen can trigger severe reactions.

254
Q

List common symptoms of Favism.

A
  • Acute febrile anemia with jaundice
  • Passage of blood in urine

Symptoms can be severe and require medical intervention.

255
Q

What is the incubation period for Favism?

A

1-24 hr

Symptoms can appear quickly after exposure.

256
Q

How can Favism be prevented?

A

Avoid eating beans, particularly when green, or inhalation of pollen

Awareness of dietary restrictions is essential.

257
Q

What is Fish poisoning?

A

Poison in fish, ovaries and testes, roe (heat stable)

Certain fish can contain toxins, especially during breeding seasons.

258
Q

What are common sources of Fish poisoning?

A

Fish: pike, carp, sturgeon roe in breeding season

Eating fish during certain times of the year can increase risk.

259
Q

List common symptoms of Fish poisoning.

A
  • Painful cramps
  • Dyspnea
  • Cold sweats
  • Dilated pupils
  • Difficulty in swallowing and breathing

Symptoms can vary based on the type of fish and the toxin involved.

260
Q

What is the incubation period for Fish poisoning?

A

30 min-2 hr or longer

Symptoms can occur quickly after consumption.

261
Q

How can Fish poisoning be prevented?

A

Avoid eating roe during breeding season; heed local warnings concerning edible fish

Awareness of local fish advisories is crucial.

262
Q

What is Ciguatera poisoning?

A

Toxin concentrated in tropical reef fish flesh, possibly from toxic dinoflagellate; also roe

Ciguatera is a type of fish poisoning associated with certain tropical fish.

263
Q

What are common sources of Ciguatera poisoning?

A

Warm-water fish, possibly barracuda, snapper, grouper, amberjack, sea bass

Certain reef fish are more likely to carry the toxin.

264
Q

List common symptoms of Ciguatera poisoning.

A
  • Progressive numbness
  • Tetanus-like spasms
  • Heavy tongue
  • Facial stiffness
  • Nausea
  • Vomiting
  • Diarrhea
  • Dryness of the mouth
  • Abdominal cramps

Symptoms can be severe and prolonged.

265
Q

What is the incubation period for Ciguatera poisoning?

A

1-8 hr, usually 3-5 hr

Symptoms can develop relatively quickly after consumption.

266
Q

How can Ciguatera poisoning be prevented?

A

Avoid warm-water fish caught near shore in Pacific and Caribbean

Awareness of local fish advisories is crucial.

267
Q

What is Shellfish poisoning (Paralytic)?

A

Neurotoxin produced by Gonyaulax catenella and G. tamarensis

This type of poisoning is associated with shellfish that feed on toxic dinoflagellates.

268
Q

What are common sources of Shellfish poisoning?

A

Mussels and clams, associated with so-called ‘red tides’

Red tides indicate the presence of toxic algae that can accumulate in shellfish.

269
Q

List common symptoms of Shellfish poisoning.

A
  • Respiratory paralysis
  • Trembling about lips to loss of control of the extremities and neck

Symptoms can be severe and potentially life-threatening.

270
Q

What is the incubation period for Shellfish poisoning?

A

5-30 min and longer, up to 12 hr

Symptoms can occur rapidly after consumption.

271
Q

How can Shellfish poisoning be prevented?

A

Obtain shellfish from certified dealers and from approved areas

Ensuring the source of shellfish is safe is critical.

272
Q

What is Scombroid fish poisoning?

A

Scombrotoxin (histamine-like toxin)

This type of poisoning occurs from improperly stored fish.

273
Q

What are common sources of Scombroid fish poisoning?

A

Scombridea family primarily tuna, bluefish, amberjack

These fish are particularly susceptible to histamine formation if not handled properly.

274
Q

List common symptoms of Scombroid fish poisoning.

A
  • Headache
  • Burning mouth
  • Nausea
  • Vomiting
  • Diarrhea
  • Tingling of fingers
  • Fever
  • Cramps

Symptoms can vary based on individual sensitivity and the amount consumed.

275
Q

What is the incubation period for Scombroid fish poisoning?

A

Several minutes to 1 hr

Symptoms can appear quickly after consumption.

276
Q

How can Scombroid fish poisoning be prevented?

A

Gut fish immediately after catch and refrigerate at 32°F or on ice

Proper handling and storage of fish are essential for prevention.

277
Q

What is Snakeroot poisoning?

A

Trematol in snakeroot (Eupatorium urticaefolium)

This poisoning occurs from consuming milk from cows that have grazed on snakeroot.

278
Q

What are common sources of Snakeroot poisoning?

A

Milk from cows pastured on snakeroot

The toxin can concentrate in milk, leading to human poisoning.

279
Q

List common symptoms of Snakeroot poisoning.

A
  • Weakness or prostration
  • Vomiting
  • Severe constipation and pain
  • Thirst
  • Temperature normal

Symptoms can be severe and require medical attention.

280
Q

What is the incubation period for Snakeroot poisoning?

A

Variable, repeated with use of the milk

Symptoms can vary based on the amount of contaminated milk consumed.

281
Q

How can Snakeroot poisoning be prevented?

A

Prevent cows from pasturing in wooded areas where snakeroot exists

Monitoring grazing areas is essential.

282
Q

What is Potato poisoning?

A

Solanum tuberosum; other Solanum

This poisoning is associated with consuming sprouted or green potatoes.

283
Q

What are common sources of Potato poisoning?

A

Possibly green sprouted potatoes

Green parts of potatoes contain toxic compounds.

284
Q

List common symptoms of Potato poisoning.

A
  • Vomiting
  • Diarrhea
  • Headache
  • Abdominal pains
  • Prostration

Symptoms can vary based on the amount consumed.

285
Q

What is the incubation period for Potato poisoning?

A

A few hours

Symptoms can appear relatively quickly after ingestion.

286
Q

How can Potato poisoning be prevented?

A

Do not use sprouts or peel of sprouted green potatoes

Proper storage and handling of potatoes are essential.

287
Q

What is Water hemlock poisoning?

A

Cicutoxin or resin from hemlock (Cicuta maculata)

Water hemlock is one of the most toxic plants in North America.

288
Q

What are common sources of Water hemlock poisoning?

A

Leaves and roots of water hemlock

All parts of the plant are highly toxic.

289
Q

List common symptoms of Water hemlock poisoning.

A
  • Nausea
  • Vomiting
  • Convulsions
  • Pain in stomach
  • Diarrhea

Symptoms can be severe and require immediate medical attention.

290
Q

What is the incubation period for Water hemlock poisoning?

A

1-2 hr

Symptoms can develop rapidly after ingestion.

291
Q

How can Water hemlock poisoning be prevented?

A

Do not eat roots, leaves, or flowers of water hemlock

Awareness of toxic plants is essential.

292
Q

What is Antimony poisoning?

A

Antimony

Antimony is a toxic element often found in poorly made cookware.

293
Q

What are common sources of Antimony poisoning?

A

Gray-enameled cooking utensils

Using cheap cookware can lead to contamination.

294
Q

List common symptoms of Antimony poisoning.

A
  • Vomiting
  • Paralysis of arms

Symptoms can be severe and require medical intervention.

295
Q

What is the incubation period for Antimony poisoning?

A

5 min-1 hour

Symptoms can appear rapidly after exposure.

296
Q

How can Antimony poisoning be prevented?

A

Avoid purchase and use of poor-quality gray-enameled, chipped enamel utensils

Choosing high-quality cookware can prevent exposure.

297
Q

What is Arsenic poisoning?

A

Arsenic

Arsenic is a toxic element often found in contaminated water and food.

298
Q

What are common sources of Arsenic poisoning?

A

Arsenic-contaminated food or water

Consuming contaminated sources can lead to poisoning.

299
Q

List common symptoms of Arsenic poisoning.

A
  • Vomiting
  • Diarrhea
  • Painful tenesmus (a cumulative poison)

Symptoms can vary based on the level of exposure.

300
Q

What is the incubation period for Arsenic poisoning?

A

10 min and longer

Symptoms can develop quickly after ingestion.

301
Q

How can Arsenic poisoning be prevented?

A

Keep arsenic sprays, etc., locked; wash fruits, vegetables

Awareness of potential sources is crucial.

302
Q

What is Cadmium poisoning?

A

Cadmium

Cadmium is a toxic metal that can contaminate food and water.

303
Q

What are common sources of Cadmium poisoning?

A

Cadmium-plated utensils

Using cadmium-plated cookware can lead to exposure.

304
Q

List common symptoms of Cadmium poisoning.

A
  • Nausea
  • Vomiting
  • Cramps
  • Diarrhea

Symptoms can vary based on the level of exposure.

305
Q

What is the incubation period for Cadmium poisoning?

A

15-30 min

Symptoms can develop relatively quickly after exposure.

306
Q

How can Cadmium poisoning be prevented?

A

Watch for cadmium-plated utensils, racks, and destroy

Proper monitoring of kitchen items is essential.

307
Q

What is Cyanide poisoning?

A

Cyanide, sodium

Cyanide is a highly toxic compound that can be found in certain household products.

308
Q

What are common sources of Cyanide poisoning?

A

Cyanide silver polish

Certain household chemicals can be a source of exposure.

309
Q

List common symptoms of Cyanide poisoning.

A
  • Dizziness
  • Giddiness
  • Dyspnea
  • Palpitation
  • Unconsciousness

Symptoms can be severe and require immediate medical attention.

310
Q

What is the incubation period for Cyanide poisoning?

A

Rapid

Symptoms can appear almost immediately after exposure.

311
Q

How can Cyanide poisoning be prevented?

A

Select silver polish of known composition; prohibit sale of poisonous polish

Awareness of product safety is essential.

312
Q

What is Fluoride poisoning?

A

Fluoride or sodium fluoride

Fluoride can be toxic in high concentrations.

313
Q

What are common sources of Fluoride poisoning?

A

Roach powder

Certain pest control products can pose a risk.

314
Q

List common symptoms of Fluoride poisoning.

A
  • Acute poisoning
  • Vomiting
  • Abdominal pain
  • Convulsions
  • Paresis of eye, face, finger muscles, and lower extremities
  • Diarrhea

Symptoms can be severe and require medical attention.

315
Q

What is the incubation period for Fluoride poisoning?

A

Few minutes - 2 hr

Symptoms can develop quickly after exposure.

316
Q

How can Fluoride poisoning be prevented?

A

Keep roach powder under lock and key; mark ‘Poison’

Proper storage and labeling of hazardous substances are essential.

317
Q

What is Lead poisoning?

A

Lead

Lead is a toxic metal that can cause serious health issues.

318
Q

What are common sources of Lead poisoning?

A

Lead pipe, sprays, oxides, and utensils, lead-base paints

Exposure can occur through contaminated food, water, or products.

319
Q

List common symptoms of Lead poisoning.

A
  • Abdominal pain
  • Vomiting
  • Diarrhea
  • Mental retardation
  • Birth defects
  • Fatigue
  • Anemia

Symptoms can vary based on the level of exposure.

320
Q

What is the incubation period for Lead poisoning?

A

30 min and longer

Symptoms can take time to develop after exposure.

321
Q

How can Lead poisoning be prevented?

A
  • Do not use lead pipe; Pb < 0.015 mg/l
  • Wash fruits
  • Label plants
  • Avoid using unglazed pottery
  • Test imported pottery
  • Screen child
  • Remove lead paint

Awareness of potential sources is crucial.

322
Q

What is Mercury poisoning?

A

Mercury-methyl mercury and other alkyl-mercury compounds

Mercury is a toxic element that can accumulate in the food chain.

323
Q

What are common sources of Mercury poisoning?

A

Contaminated silt, water, aquatic life

Consuming contaminated fish is a primary risk factor.

324
Q

List common symptoms of Mercury poisoning.

A
  • Fatigue
  • Mouth numbness
  • Loss of vision
  • Poor coordination and gait
  • Tremors of hands
  • Blindness
  • Paralysis

Symptoms can vary based on the level of exposure.

325
Q

What is the incubation period for Mercury poisoning?

A

2-30 min or longer

Symptoms can appear quickly after exposure.

326
Q

How can Mercury poisoning be prevented?

A
  • Keep mercuric compound under lock and key
  • Do not consume fish with concentrations of mercury more than 0.5 ppm
  • Water with more than 0.002 ppm
  • Food with more than 0.05 ppm
  • Eliminate discharges to the environment

Monitoring and regulation of mercury levels in food and water are essential.

327
Q

What is Methyl chloride poisoning?

A

Methyl chloride

Methyl chloride is a chemical used as a refrigerant and can be toxic.

328
Q

What are common sources of Methyl chloride poisoning?

A

Refrigerant, methyl chloride

Exposure can occur through leaks in refrigeration systems.

329
Q

List common symptoms of Methyl chloride poisoning.

A
  • Progressive drowsiness
  • Stupor
  • Weakness
  • Nausea
  • Vomiting
  • Pain in abdomen
  • Convulsions

Symptoms can be severe and require immediate medical attention.

330
Q

What is the incubation period for Methyl chloride poisoning?

A

Variable

Symptoms can develop over time based on exposure.

331
Q

How can Methyl chloride poisoning be prevented?

A

Use nontoxic refrigerant, or ice, water, brine, dry ice

Proper selection of refrigeration methods is essential.

332
Q

What is Selenium poisoning?

A

Selenium

Selenium is a trace element that can be toxic in high concentrations.

333
Q

What are common sources of Selenium poisoning?

A

Selenium-bearing vegetation

Consuming plants grown in selenium-rich soils can lead to exposure.

334
Q

List common symptoms of Selenium poisoning.

A
  • Gastrointestinal disorders
  • Nervous and mental disorders
  • Dermatitis in sunlight

Symptoms can vary based on the level of exposure.

335
Q

What is the incubation period for Selenium poisoning?

A

Variable

Symptoms may take time to develop after exposure.

336
Q

How can Selenium poisoning be prevented?

A

Avoid semiarid selenium-bearing soil for growing of wheat, or water with more than 0.05 mg/l Se

Monitoring soil and water quality is crucial.

337
Q

What is Zinc poisoning?

A

Zinc

Zinc is an essential element but can be toxic in excessive amounts.

338
Q

What are common sources of Zinc poisoning?

A

Galvanized iron

Using galvanized cookware can lead to contamination.

339
Q

List common symptoms of Zinc poisoning.

A
  • Pain in mouth
  • Throat
  • Abdomen followed by diarrhea

Symptoms can vary based on the level of exposure.

340
Q

What is the incubation period for Zinc poisoning?

A

Variable, short

Symptoms can appear quickly after exposure.

341
Q

How can Zinc poisoning be prevented?

A

Do not use galvanized utensils in preparation of foods or drink, or water with more than 5.0 mg/l zinc

Choosing safe cookware is essential for prevention.

342
Q

What is Methemoglobinemia?

A

Nitrate nitrogen, plus nitrite

This condition occurs when nitrate is converted to methemoglobin in the blood.

343
Q

What are common sources of Methemoglobinemia?

A

Groundwater; shallow dug wells, also drilled wells

Contaminated drinking water is a primary risk factor.

344
Q

List common symptoms of Methemoglobinemia.

A
  • Vomiting
  • Diarrhea
  • Cyanosis

Symptoms can indicate a lack of oxygen in the blood.

345
Q

What is zinc poisoning primarily associated with?

A

Zinc

Zinc poisoning can occur due to ingestion of foods or drinks prepared in galvanized iron utensils.

346
Q

What are the symptoms of zinc poisoning?

A

Pain in mouth, throat, and abdomen followed by diarrhea

Symptoms can vary but are often acute.

347
Q

What precaution should be taken regarding galvanized utensils?

A

Do not use galvanized utensils in preparation of foods or drinks

This is important to avoid excessive zinc exposure.

348
Q

What is methemoglobinemia caused by?

A

Nitrate nitrogen, plus nitrite

It is often related to contaminated drinking water.

349
Q

What sources are commonly associated with high nitrates?

A

Groundwater; shallow dug wells, also drilled wells

These sources can become contaminated with agricultural runoff.

350
Q

What are the symptoms of methemoglobinemia in infants?

A

Vomiting, diarrhea, and cyanosis

These symptoms can appear within 2-3 days of exposure.

351
Q

What is the recommended nitrate level for drinking water?

A

Less than 45 mg/l NO

This level is crucial for safe consumption, especially in infant formula.

352
Q

What is sodium nitrite poisoning related to?

A

Sodium nitrite

It can occur from consuming impure sodium nitrate and nitrite.

353
Q

What are common sources of sodium nitrite?

A

Sodium nitrate taken for salt, cured meats

These food items can pose risks if not properly sourced.

354
Q

What are the symptoms of sodium nitrite poisoning?

A

Dizziness, weakness, stomach cramps, diarrhea, vomiting, blue skin

Symptoms can appear rapidly, usually within 5-30 minutes.

355
Q

What precaution should be taken regarding sodium nitrite?

A

Use USP sodium nitrate in curing meat

This ensures safety in food preparation.

356
Q

What is copper poisoning associated with?

A

Copper

It can occur from prolonged contact of acid foods and carbonated beverages with copper.

357
Q

What are the symptoms of copper poisoning?

A

Vomiting, weakness, diarrhea

Symptoms can manifest within 1 hour or less.

358
Q

What precaution should be taken regarding copper containers?

A

Do not prepare or store acid foods or liquids in copper containers

The copper concentration should not exceed 0.3 mg/l.

359
Q

What is a critical consideration for copper lines in soft drink machines?

A

Prevent CO backflow into copper lines

This helps to avoid contamination and potential poisoning.

Wastewater (1 decks)

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