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.
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.
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.
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.
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.
6
Q
What bacteria is responsible for Staphylococcus food poisoning?
A
Staphylococcus aureus
This bacterium produces an enterotoxin that causes food poisoning.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
21
Q
What is the specific agent for Bacillus cereus food poisoning (vomiting type)?
A
Bacillus cereus
This type produces heat-stable toxins.
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.
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.
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.
25
What preventive measures can be taken against Bacillus cereus food poisoning (vomiting type)?
Same as diarrhea; some spores may survive pasteurization
## Footnote
Maintaining proper food storage and cooking practices is important.
26
What is the specific agent responsible for Salmonellosis?
Salmonella typhimurium, S. newport, S. enteritidis, S. montevideo, others
## Footnote
Various Salmonella strains can cause this infection.
27
What are the common vehicles for Salmonellosis?
Contaminated sliced cooked meat, salads, uncooked meats, eggs
## Footnote
Foods that are not cooked properly can harbor Salmonella.
28
What are the symptoms of Salmonellosis?
Abdominal pain, diarrhea, chills, fever, vomiting, nausea
## Footnote
Symptoms can persist for several days.
29
What is the incubation period for Salmonellosis?
6-48 hr, usually 12-24 hr
## Footnote
Symptoms can develop within a day after exposure.
30
What preventive measures can be taken against Salmonellosis?
Protect food storage, thoroughly cook food, eliminate rodents
## Footnote
Proper food handling and sanitation are essential.
31
What is the specific agent responsible for Typhoid fever?
Salmonella typhi
## Footnote
This bacterium is responsible for a serious systemic infection.
32
What are the common vehicles for Typhoid fever?
Contaminated water, milk and milk products, shellfish, foods
## Footnote
Typhoid fever is often transmitted through contaminated food and water.
33
What are the symptoms of Typhoid fever?
General infection characterized by continued fever, rose spots, diarrheal disturbances
## Footnote
Symptoms can be severe and require medical attention.
34
What is the incubation period for Typhoid fever?
Average 14 days, usually 7-21 days
## Footnote
The onset of symptoms can take time following exposure.
35
What preventive measures can be taken against Typhoid fever?
Protect and purify water supply, pasteurize milk, educate food-handlers
## Footnote
Sanitary practices are essential for prevention.
36
What is the specific agent responsible for Paratyphoid fever?
Salmonella paratyphi A, S. schottmulleri B, S. hirschfeldii C
## Footnote
Similar to Typhoid fever, but typically less severe.
37
What are the common vehicles for Paratyphoid fever?
Contaminated water, milk and milk products, shellfish, foods
## Footnote
Transmission is similar to that of Typhoid fever.
38
What are the symptoms of Paratyphoid fever?
General infection with continued fever, diarrheal disturbances, sometimes rose spots
## Footnote
Symptoms can mimic those of Typhoid fever.
39
What is the incubation period for Paratyphoid fever?
1-10 days for gastroenteritis; 1-3 weeks for enteric fever
## Footnote
The onset can vary based on the type of infection.
40
What preventive measures can be taken against Paratyphoid fever?
Similar preventive measures as in Typhoid fever and Salmonellosis
## Footnote
Maintaining hygiene and sanitation is crucial.
41
What is the specific agent responsible for Shigellosis?
Genus Shigella, i.e., flexneri, sonnei, boydii, dysenteriae
## Footnote
Shigella bacteria are responsible for this gastrointestinal infection.
42
What are the common vehicles for Shigellosis?
Contaminated water or foods, milk and milk products, flies, person-to-person
## Footnote
Transmission can occur through direct contact or contaminated food.
43
What are the symptoms of Shigellosis?
Acute onset with diarrhea, fever, tenesmus, bloody stools
## Footnote
The infection can lead to severe gastrointestinal symptoms.
44
What is the incubation period for Shigellosis?
1-7 days, usually less than 4 days
## Footnote
Symptoms can develop relatively quickly after exposure.
45
What preventive measures can be taken against Shigellosis?
Food, water, sewage sanitation, personal hygiene
## Footnote
Ensuring clean water and food handling can help prevent this infection.
46
What is the specific agent responsible for Cholera?
Vibrio cholerae
## Footnote
This bacterium causes severe diarrhea and dehydration.
47
What are the common vehicles for Cholera?
Contaminated water, raw foods, shellfish
## Footnote
Cholera is primarily transmitted through contaminated water sources.
48
What are the symptoms of Cholera?
Diarrhea, rice-water stools, vomiting, thirst, pain, coma
## Footnote
Cholera can lead to severe dehydration and is a medical emergency.
49
What is the incubation period for Cholera?
A few hours-5 days, usually 3 days
## Footnote
Symptoms can appear rapidly following exposure.
50
What preventive measures can be taken against Cholera?
Similar to Typhoid; quarantine, isolate patients
## Footnote
Public health measures are essential to control outbreaks.
51
What is the specific agent responsible for Melioidosis?
Pseudomonas pseudomallei
## Footnote
This bacterium can cause serious infections, particularly in immunocompromised individuals.
52
What are the common vehicles for Melioidosis?
Contact with or ingestion of contaminated excreta, soil, or water
## Footnote
The bacterium is often found in soil and water.
53
What are the symptoms of Melioidosis?
Acute diarrhea, vomiting, high fever, delirium, mania
## Footnote
Symptoms can be severe and require immediate medical attention.
54
What is the incubation period for Melioidosis?
Less than 2 days or longer
## Footnote
The onset of symptoms can vary significantly.
55
What preventive measures can be taken against Melioidosis?
Destroy rats; protect food; thoroughly cook food
## Footnote
Maintaining hygiene and sanitation can help prevent infection.
56
What is the specific agent responsible for Brucellosis (Undulant fever)?
Brucella melitensis (goat), Br. abortus (cow), Br. suis (pig)
## Footnote
Brucellosis is caused by various species of Brucella bacteria.
57
What are the common vehicles for Brucellosis?
Raw milk from infected animals; contact with infected animals
## Footnote
Unpasteurized dairy products are a common source of infection.
58
What are the symptoms of Brucellosis?
Insidious onset, irregular fever, sweating, chills, joint and muscle pain
## Footnote
Symptoms can be mild and go unnoticed for some time.
59
What is the incubation period for Brucellosis?
5-21 days or longer
## Footnote
The onset of symptoms can take time following exposure.
60
What preventive measures can be taken against Brucellosis?
Pasteurize all milk; eliminate infected animals; handle carcasses with care
## Footnote
Proper food handling and sanitation are essential.
61
What is the specific agent responsible for Streptococcal infections?
Streptococcus pyogenes
## Footnote
This bacterium is responsible for various infections, including strep throat.
62
What are the common vehicles for Streptococcal infections?
Contaminated salads or milk products
## Footnote
Foods that are improperly handled can harbor the bacteria.
63
What are the symptoms of Streptococcal infections?
Sore throat and fever, sudden in onset, vomiting
## Footnote
Symptoms can develop quickly and may require antibiotic treatment.
64
What is the incubation period for Streptococcal infections?
1-3 days
## Footnote
Symptoms typically develop within a few days after exposure.
65
What preventive measures can be taken against Streptococcal infections?
Pasteurize all milk; inspect contacts
## Footnote
Ensuring proper food safety practices can help prevent infection.
66
What is the specific agent responsible for Diphtheria?
Corynebacterium diphtheriae
## Footnote
This bacterium causes a serious respiratory infection.
67
What are the common vehicles for Diphtheria?
Contact and milk or milk products
## Footnote
The infection can spread through contaminated food or direct contact.
68
What are the symptoms of Diphtheria?
Acute febrile infection of tonsils, throat, and nose
## Footnote
Symptoms can include difficulty breathing and swallowing.
69
What is the incubation period for Diphtheria?
2-5 days or longer
## Footnote
The onset of symptoms can vary following exposure.
70
What preventive measures can be taken against Diphtheria?
Pasteurize all milk; disinfect utensils; immunize
## Footnote
Vaccination is a key preventive measure for diphtheria.
71
What is the specific agent responsible for Tuberculosis?
Mycobacterium tuberculosis (hominis and bovis)
## Footnote
Tuberculosis is a serious infectious disease primarily affecting the lungs.
72
What are the common vehicles for Tuberculosis?
Contact, eating and drinking utensils, food, and milk
## Footnote
The bacteria can be transmitted through respiratory droplets and contaminated food.
73
What are the symptoms of Tuberculosis?
Cough, fever, fatigue, pleurisy
## Footnote
Symptoms can develop gradually and may be severe.
74
What is the incubation period for Tuberculosis?
4-6 weeks
## Footnote
The onset of symptoms can take several weeks after exposure.
75
What preventive measures can be taken against Tuberculosis?
Pasteurize all milk; eradicate TB from cattle; skin test
## Footnote
Monitoring and vaccination can help control the spread of tuberculosis.
76
What is the specific agent responsible for Tularemia (Rabbit Fever)?
Pasteurella tularensis
## Footnote
This bacterium can cause severe illness from contact with infected animals.
77
What are the common vehicles for Tularemia?
Meat of infected rabbit, contaminated water, handling wild animals
## Footnote
Proper cooking and hygiene can help prevent infection.
78
What are the symptoms of Tularemia?
Sudden onset with pains and fever, prostration
## Footnote
Symptoms can be severe and require medical attention.
79
What is the incubation period for Tularemia?
1-10 days, average of 3
## Footnote
The onset of symptoms can vary based on the mode of transmission.
80
What preventive measures can be taken against Tularemia?
Thoroughly cook meat of wild rabbits; purify drinking water
## Footnote
Ensuring proper food handling and cooking can help prevent infection.
81
What is the specific agent responsible for Campylobacter enteritis?
Campylobacter jejuni
## Footnote
This bacterium is a common cause of foodborne illness.
82
What are the common vehicles for Campylobacter enteritis?
Undercooked beef, chicken, raw milk, contaminated water
## Footnote
Proper cooking and handling of food are essential to prevent this infection.
83
What are the symptoms of Campylobacter enteritis?
Watery diarrhea, abdominal pain, fever, chills, nausea, vomiting
## Footnote
Symptoms can vary in severity and duration.
84
What is the incubation period for Campylobacter enteritis?
1-10 days, average 2-5 days
## Footnote
Symptoms can develop after a variable period following exposure.
85
What preventive measures can be taken against Campylobacter enteritis?
Thoroughly cook chicken and pork; treat water; prevent cross-contamination
## Footnote
Proper cooking and food safety practices are critical.
86
What is the specific agent responsible for Vibrio parahaemolyticus gastroenteritis?
Vibrio parahaemolyticus
## Footnote
This bacterium is often associated with seafood.
87
What are the common vehicles for Vibrio parahaemolyticus gastroenteritis?
Raw seafoods or inadequately cooked seafoods
## Footnote
Contaminated seafood can lead to this type of gastroenteritis.
88
What are the symptoms of Vibrio parahaemolyticus gastroenteritis?
Nausea, headache, chills, fever, vomiting, severe abdominal cramps, watery diarrhea
## Footnote
Symptoms can appear quickly after consuming contaminated seafood.
89
What is the incubation period for Vibrio parahaemolyticus gastroenteritis?
2-48 hr, usually 12-24 hr
## Footnote
Symptoms can develop rapidly after exposure.
90
What preventive measures can be taken against Vibrio parahaemolyticus gastroenteritis?
Refrigerate prepared seafoods promptly if not immediately served
## Footnote
Proper storage of seafood is critical to prevent illness.
91
What is the specific agent responsible for Traveler's diarrhea (Diarrhea enteropathogenic)?
Enteropathogenic Escherichia coli
## Footnote
This strain of E. coli is often associated with travel-related gastrointestinal illness.
92
What are the common vehicles for Traveler's diarrhea?
Food, water, and fomites contaminated with feces
## Footnote
Contaminated food and water are primary sources of infection.
93
What are the symptoms of Traveler's diarrhea?
Fever, mucoid, occasionally bloody diarrhea; or watery diarrhea, cramps, acidosis, dehydration
## Footnote
Symptoms can vary in severity and may require medical attention.
94
What is the incubation period for Traveler's diarrhea?
12-72 hr
## Footnote
Symptoms can develop within a few days after exposure.
95
What preventive measures can be taken against Traveler's diarrhea?
See Typhoid; scrupulous hygiene and formula sanitation in hospital nursery
## Footnote
Maintaining cleanliness and proper food handling is crucial.
96
What is the specific agent responsible for Yersiniosis?
Yersinia enterocolitica, Yersinia pseudotuberculosis
## Footnote
These bacteria can cause gastrointestinal illness, particularly in children.
97
What are the common vehicles for Yersiniosis?
Raw milk and milk products, seafoods, raw and rare meats, contaminated water
## Footnote
Proper cooking and pasteurization are essential for prevention.
98
What are the symptoms of Yersiniosis?
Diarrhea, cramps, fever, headache, vomiting, skin rash
## Footnote
Symptoms can mimic appendicitis in some cases.
99
What is the incubation period for Yersiniosis?
3-7 days, usually 2-3 days
## Footnote
Symptoms typically develop within a few days after exposure.
100
What preventive measures can be taken against Yersiniosis?
Sanitary disposal of feces; safe water; pasteurize milk; food sanitation
## Footnote
Ensuring proper food handling and hygiene is critical.
101
What is the specific agent responsible for Listeriosis?
Listeria monocytogenes
## Footnote
This bacterium can cause serious illness, particularly in pregnant women and immunocompromised individuals.
102
What are the common vehicles for Listeriosis?
Raw milk, contaminated pasteurized milk and milk products, contaminated vegetables
## Footnote
Listeria can survive in refrigerated foods.
103
What are the symptoms of Listeriosis?
Fever, headache, nausea, vomiting, meningeal symptoms
## Footnote
Symptoms can be severe and require immediate medical attention.
104
What is the incubation period for Listeriosis?
Probably a few days-3 weeks
## Footnote
The onset of symptoms can vary significantly.
105
What preventive measures can be taken against Listeriosis?
Avoid contact with infected persons and raw milk and meats
## Footnote
Proper food handling and hygiene are crucial.
106
What is the specific agent responsible for Vibrio vulnificus gastroenteritis?
Vibrio vulnificus
## Footnote
This bacterium is associated with seafood and can cause serious illness.
107
What are the common vehicles for Vibrio vulnificus gastroenteritis?
Raw or lightly cooked seafood, i.e., oysters
## Footnote
Contaminated seafood can lead to severe gastrointestinal illness.
108
What are the symptoms of Vibrio vulnificus gastroenteritis?
Fever, chills, vomiting, nausea, diarrhea
## Footnote
Symptoms can develop quickly after consuming contaminated seafood.
109
What is the incubation period for Vibrio vulnificus gastroenteritis?
16 hr
## Footnote
Symptoms can appear rapidly following exposure.
110
What preventive measures can be taken against Vibrio vulnificus gastroenteritis?
Same as Vibrio parahaemolyticus gastroenteritis
## Footnote
Proper seafood handling and cooking practices are essential.
111
What is the specific agent responsible for Q Fever?
Coxiella burneti
## Footnote
This bacterium is often associated with livestock and can cause severe illness.
112
What are the common vehicles for Q Fever?
Raw cow and goat milk; dust and aerosols from infected animals
## Footnote
Transmission can occur through inhalation or ingestion.
113
What are the symptoms of Q Fever?
Heavy perspiration and chills, headache, malaise
## Footnote
Symptoms can resemble those of the flu.
114
What is the incubation period for Q Fever?
2-3 weeks, average 20 days
## Footnote
The onset of symptoms can take several weeks after exposure.
115
What preventive measures can be taken against Q Fever?
Pasteurize milk and dairy products; eliminate infected animal reservoir
## Footnote
Ensuring proper handling of livestock and dairy products is essential.
116
What is the specific agent responsible for Choriomeningitis?
Lymphocytic choriomeningitis virus
## Footnote
This virus is transmitted primarily by house mice.
117
What are the common vehicles for Choriomeningitis?
Contaminated food
## Footnote
Food contaminated with mouse droppings can lead to infection.
118
What are the symptoms of Choriomeningitis?
Fever, severe headache, stiff neck, vomiting
## Footnote
Symptoms can be severe and may require medical attention.
119
What is the incubation period for Choriomeningitis?
8-13 days
## Footnote
Symptoms can develop within a couple of weeks after exposure.
120
What preventive measures can be taken against Choriomeningitis?
Eliminate or reduce mice; general cleanliness
## Footnote
Maintaining proper hygiene can help prevent this infection.
121
What is the specific agent responsible for Infectious hepatitis?
Hepatitis A virus
## Footnote
This virus can cause liver inflammation and is transmitted through fecal-oral routes.
122
What are the common vehicles for Infectious hepatitis?
Water, food, milk, shellfish, contacts
## Footnote
Contaminated food and water are primary sources of transmission.
123
What are the symptoms of Infectious hepatitis?
Fever, nausea, loss of appetite; possibly vomiting, jaundice
## Footnote
Symptoms can vary in severity and may require medical attention.
124
What is the incubation period for Infectious hepatitis?
10-50 days, average 30-35 days
## Footnote
The onset of symptoms can take time following exposure.
125
What preventive measures can be taken against Infectious hepatitis?
Sanitary sewage disposal, food sanitation, personal hygiene
## Footnote
Ensuring proper sanitation is crucial to prevent the spread of the virus.
126
What is the specific agent responsible for viral gastroenteritis?
Rotaviruses, Norwalk agent, echo and coxsackie-viruses, and others
## Footnote
Various viruses can cause gastroenteritis with similar symptoms.
127
What are the common vehicles for viral gastroenteritis?
Water, food including milk, possibly fecal-oral route
## Footnote
Contaminated food and water are primary sources of infection.
128
What are the symptoms of viral gastroenteritis?
Nausea, vomiting, diarrhea, abdominal pain, low fever
## Footnote
Symptoms can vary in severity and duration.
129
What is the incubation period for viral gastroenteritis?
24-72 hr
## Footnote
Symptoms can develop within a few days after exposure.
130
What preventive measures can be taken against viral gastroenteritis?
Same as Hepatitis A
## Footnote
Proper sanitation and hygiene are essential for prevention.
131
What is the specific agent responsible for Amebiasis?
Entamoeba histolytica
## Footnote
This protozoan parasite can cause severe gastrointestinal illness.
132
What are the common vehicles for Amebiasis?
Cysts, contaminated water, foods, raw vegetables
## Footnote
Contaminated food and water are primary sources of transmission.
133
What are the symptoms of Amebiasis?
Diarrhea, constipation, loss of appetite, abdominal discomfort
## Footnote
Symptoms can vary in severity and may include bloody stools.
134
What is the incubation period for Amebiasis?
5 days or longer, average 2-4 weeks
## Footnote
Symptoms can take time to develop following exposure.
135
What preventive measures can be taken against Amebiasis?
Same as Shigellosis; boil water or coagulate, filter
## Footnote
Ensuring proper sanitation and water treatment is crucial.
136
What is the specific agent responsible for Giardiasis?
Giardia lamblia
## Footnote
This protozoan parasite is a common cause of gastrointestinal illness.
137
What are the common vehicles for Giardiasis?
Cysts, contaminated water, food, raw fruits
## Footnote
Contaminated food and water are primary sources of transmission.
138
What are the symptoms of Giardiasis?
Prolonged diarrhea, abdominal cramps, severe weight loss, fatigue
## Footnote
Symptoms can persist for weeks if untreated.
139
What is the incubation period for Giardiasis?
6-22 days, average 9 days
## Footnote
Symptoms can take time to develop following exposure.
140
What preventive measures can be taken against Giardiasis?
Same as Amebiasis
## Footnote
Proper sanitation and hygiene are essential for prevention.
141
What is the specific agent responsible for Cryptosporidiosis?
Cryptosporidium spp
## Footnote
This protozoan parasite can cause gastrointestinal illness.
142
What are the common vehicles for Cryptosporidiosis?
Contaminated water, food, fecal-oral route
## Footnote
Contaminated food and water are primary sources of transmission.
143
What are the symptoms of Cryptosporidiosis?
Mild flu-like symptoms, diarrhea, vomiting, nausea
## Footnote
Symptoms can vary in severity and may resolve without treatment.
144
What is the incubation period for Cryptosporidiosis?
2-21 days, average 2-10 days
## Footnote
Symptoms can take time to develop following exposure.
145
What preventive measures can be taken against Cryptosporidiosis?
Avoid untreated water, unpasteurized milk, salads in areas of poor hygiene
## Footnote
Proper sanitation and hygiene are essential for prevention.
146
What is the specific agent responsible for Balantidiasis?
Balantidium coli
## Footnote
This protozoan parasite is associated with swine and can cause gastrointestinal illness.
147
What are the common vehicles for Balantidiasis?
Ingestion of cysts in infected feces
## Footnote
Contaminated food or water can lead to infection.
148
What are the symptoms of Balantidiasis?
Mild diarrhea, nausea, dysentery, vomiting
## Footnote
Symptoms can vary in severity and may include bloody stools.
149
What is the incubation period for Balantidiasis?
Unknown, a few days
## Footnote
The onset of symptoms can vary significantly.
150
What preventive measures can be taken against Balantidiasis?
Same as Cryptosporidiosis and Shigellosis
## Footnote
Proper sanitation and hygiene are essential for prevention.
151
What is the specific agent responsible for Leptospirosis (Weil's disease)?
Leptospira icterohaemorrhagiae, L. hebdomadis, L. canicola, L. pomona, others
## Footnote
This bacterium can cause severe illness, particularly in individuals exposed to contaminated water.
152
What are the common vehicles for Leptospirosis?
Food, water, soil contaminated with excreta or urine of infected animals
## Footnote
Transmission can occur through direct contact with contaminated environments.
153
What are the symptoms of Leptospirosis?
Fever, rigors, headaches, nausea, muscular pains, vomiting
## Footnote
Symptoms can vary in severity and may include jaundice.
154
What is the incubation period for Leptospirosis?
4-19 days, average 9 to 10 days
## Footnote
Symptoms can take time to develop following exposure.
155
What preventive measures can be taken against Leptospirosis?
Destroy rats; avoid contact with contaminated water
## Footnote
Maintaining hygiene and sanitation can help prevent infection.
156
What is the causative agent of Leptospirosis?
Leptospira icterohaemorrhagiae, L. hebdomadis, L. canicola, L. pomona, others
## Footnote
Leptospira is a genus of bacteria that causes leptospirosis, a disease transmitted through contaminated water.
157
What are the primary sources of contamination for Leptospirosis?
Urine and feces of rats, swine, dogs, cats, mice, foxes, sheep
## Footnote
These animals are common reservoirs for the bacteria causing leptospirosis.
158
List the common symptoms of Leptospirosis.
* Fever
* Rigors
* Headaches
* Nausea
* Muscular pains
* Vomiting
* Thirst
* Prostration
* Jaundice
## Footnote
Symptoms typically appear after infection and can vary in severity.
159
What is the incubation period for Leptospirosis?
4-19 days, average 9 to 10 days
## Footnote
The incubation period is the time from exposure to the onset of symptoms.
160
What preventive measures can be taken against Leptospirosis?
* Destroy rats
* Protect food
* Avoid polluted water
* Treat abrasions of hands and arms
* Disinfect utensils
* Treat infected dogs
## Footnote
These measures can help reduce the risk of infection.
161
What is the causative agent of Trichinosis?
Trichinella spiralis
## Footnote
This is a parasitic roundworm that causes trichinosis, primarily through consumption of undercooked meat.
162
What are the primary sources of infection for Trichinosis?
Infected pork and pork products, bear, and wild boar meat
## Footnote
Trichinosis is often associated with undercooked or raw meat from infected animals.
163
List common symptoms of Trichinosis.
* Nausea
* Vomiting
* Diarrhea
* Muscle pain
* Swelling of face and eyelids
* Difficulty in swallowing
## Footnote
Symptoms can vary based on the severity of the infection.
164
What is the incubation period for Trichinosis?
2-28 days, usually 9 days
## Footnote
The incubation period can vary significantly depending on the amount of larvae ingested.
165
How can Trichinosis be prevented?
* Thoroughly cook pork (150°F)
* Store meat 20 days at 5°F or 10 days at 10°F
* Destroy rats
* Feed hogs boiled garbage
## Footnote
Proper cooking and food handling can prevent infection.
166
What is Schistosomiasis commonly known as?
Bilharziasis
## Footnote
Schistosomiasis is a disease caused by parasitic flatworms known as schistosomes.
167
List the species of Schistosoma that cause Schistosomiasis.
* Schistosoma haematobium
* S. mansoni
* S. japonicum
* S. intercalatum
## Footnote
Different species can cause varying forms of the disease.
168
What are common sources of infection for Schistosomiasis?
Cercariae-infested drinking and bathing water (lakes and coastal sea waters)
## Footnote
Schistosomiasis is often contracted through exposure to contaminated water.
169
List common symptoms of Schistosomiasis.
* Dysenteric or urinary symptoms
* Rigors
* Itching on skin
* Dermatitis
## Footnote
Symptoms can persist for years if untreated and may vary based on the species of schistosome.
170
What is the incubation period for Schistosomiasis?
4-6 weeks or longer
## Footnote
The time from infection to symptom onset can be lengthy.
171
What preventive measures can be taken against Schistosomiasis?
* Avoid infested water for drinking or bathing
* Boil water
* Use chemical treatments for water
## Footnote
These measures can help reduce the risk of contracting the disease.
172
What is the causative agent of Ascariasis?
Ascaris lumbricoides
## Footnote
This is a large intestinal roundworm that infects humans.
173
What are common sources of infection for Ascariasis?
Contaminated food, water; sewage
## Footnote
Ascariasis is often spread through poor sanitation and hygiene practices.
174
List common symptoms of Ascariasis.
* Worm in stool
* Abdominal pain
* Skin rash
* Protuberant abdomen
* Nausea
* Large appetite
## Footnote
Symptoms can vary based on the extent of the infestation.
175
What is the incubation period for Ascariasis?
About 2 months
## Footnote
Symptoms may not appear until several weeks after infection.
176
How can Ascariasis be prevented?
* Personal hygiene
* Sanitation
* Boil drinking water in endemic areas
* Sanitary excreta disposal
## Footnote
Good hygiene and sanitation practices are key to prevention.
177
What is Echinococcosis also known as?
Hydatidosis
## Footnote
Echinococcosis is caused by the Echinococcus genus of tapeworms.
178
What are the primary sources of infection for Echinococcosis?
Contaminated food and drink; hand to mouth; contact with infected dogs
## Footnote
Echinococcosis is commonly contracted through contact with infected animals.
179
List common symptoms of Echinococcosis.
Cysts in tissues: liver, lung, kidney, pelvis; may give no symptoms, may cause death
## Footnote
Symptoms may not manifest until significant cysts form.
180
What is the incubation period for Echinococcosis?
Variable, months to several years
## Footnote
The disease can remain asymptomatic for a long time.
181
How can Echinococcosis be prevented?
* Keep dogs out of the abattoir
* Mass treatment of dogs
* Educate children and adults about risks
## Footnote
Preventative measures focus on reducing human-dog contact and treating infected animals.
182
What is the causative agent of Taeniasis?
Taenia solium (pork tapeworm), Taenia saginata (beef tapeworm)
## Footnote
Taeniasis is caused by two different species of tapeworms depending on the type of meat consumed.
183
What are common sources of infection for Taeniasis?
Infected meats eaten raw, food contaminated with feces of man, rats, or mice
## Footnote
Consuming undercooked or contaminated meat is a primary risk factor.
184
List common symptoms of Taeniasis.
* Abdominal pain
* Diarrhea
* Convulsions
* Insomnia
* Excessive appetite
## Footnote
Symptoms may vary based on the burden of the infection.
185
What is the incubation period for Taeniasis?
8-10 weeks
## Footnote
Symptoms may take several weeks to develop after infection.
186
How can Taeniasis be prevented?
* Thoroughly cook meat
* Control flies
* Properly dispose of excreta
* Food handler hygiene
## Footnote
Proper food handling and cooking practices are essential for prevention.
187
What is the causative agent of Fish Tapeworm infection?
Diphyllobothrium latum
## Footnote
This is a broad tapeworm that can infect humans through raw or undercooked fish.
188
What are common sources of infection for Fish Tapeworm?
Infected freshwater fish eaten raw
## Footnote
Consuming raw or undercooked fish is the main transmission route.
189
List common symptoms of Fish Tapeworm infection.
* Abdominal pain
* Loss of weight
* Weakness
* Anemia
## Footnote
Symptoms can be related to nutrient absorption issues.
190
What is the incubation period for Fish Tapeworm infection?
3-6 weeks
## Footnote
Symptoms may take weeks to develop after consumption of infected fish.
191
How can Fish Tapeworm infection be prevented?
* Thoroughly cook fish
* Proper excreta disposal
## Footnote
Cooking fish properly is critical to prevent infection.
192
What is the causative agent of Dracontiasis?
Dracunculus medinensis
## Footnote
This nematode causes Guinea worm disease, primarily through contaminated water.
193
What are common sources of infection for Dracontiasis?
Water contaminated with copepods-Cyclops; larvae from infected persons
## Footnote
Infection occurs through drinking contaminated water.
194
List common symptoms of Dracontiasis.
* Blistering of feet
* Legs and burning and itching of skin
* Fever
* Nausea
* Vomiting
* Diarrhea
* Worms from skin
## Footnote
Symptoms typically occur as the worm emerges from the body.
195
What is the incubation period for Dracontiasis?
About 12 months
## Footnote
The time from infection to symptom onset can be quite long.
196
How can Dracontiasis be prevented?
* Use only filtered or boiled water in endemic areas
* Treat water from unsafe sources
## Footnote
Safe water practices are essential for prevention.
197
What is the causative agent of Paragonimiasis?
Paragonimus ringeri, P. westermani, P. kellicotti
## Footnote
These are lung flukes that can infect humans through contaminated food or water.
198
What are common sources of infection for Paragonimiasis?
Contaminated water, freshwater crabs or crayfish
## Footnote
Consuming raw or undercooked crabs or crayfish is a risk factor.
199
List common symptoms of Paragonimiasis.
* Chronic cough
* Clubbed fingers
* Dull pains
* Diarrhea
## Footnote
Symptoms may resemble chronic respiratory conditions.
200
What is the incubation period for Paragonimiasis?
Variable
## Footnote
The time between infection and symptoms can vary significantly.
201
How can Paragonimiasis be prevented?
* Boil drinking water in endemic areas
* Thoroughly cook freshwater crabs and crayfish
## Footnote
Proper cooking and water treatment are key to prevention.
202
What is the causative agent of Clonorchiasis?
C. sinensis, Opisthorchis felineus
## Footnote
These liver flukes infect humans primarily through contaminated fish.
203
What are common sources of infection for Clonorchiasis?
Contaminated freshwater
## Footnote
Ingesting contaminated fish is the primary route of infection.
204
List common symptoms of Clonorchiasis.
* Chronic diarrhea
* Night blindness
## Footnote
Symptoms can reflect chronic liver disease.
205
What is the incubation period for Clonorchiasis?
Variable
## Footnote
Symptoms may take time to develop after infection.
206
How can Clonorchiasis be prevented?
* Boil drinking water in endemic areas
* Thoroughly cook fish
## Footnote
Proper cooking and sanitation practices are essential.
207
What is the causative agent of Fascioliasis?
Fasciola hepatica
## Footnote
This liver fluke primarily affects sheep but can also infect humans.
208
What are common sources of infection for Fascioliasis?
Sheep liver eaten raw
## Footnote
Consuming undercooked liver from infected animals can lead to infection.
209
List common symptoms of Fascioliasis.
* Irregular fever
* Pain
* Diarrhea
## Footnote
Symptoms can vary based on the severity of the infection.
210
What is the incubation period for Fascioliasis?
Several months
## Footnote
Symptoms may take a long time to appear after infection.
211
How can Fascioliasis be prevented?
* Thoroughly cook sheep liver
## Footnote
Proper cooking is essential to avoid infection.
212
What is the causative agent of Trichuriasis?
Trichuris trichiura
## Footnote
This whipworm infects the large intestine of humans.
213
What are common sources of infection for Trichuriasis?
Contaminated food, soil
## Footnote
Poor sanitation and hygiene practices are key risk factors.
214
List common symptoms of Trichuriasis.
No special symptoms, possibly stomach pain
## Footnote
Many infections can be asymptomatic.
215
What is the incubation period for Trichuriasis?
Long and indefinite
## Footnote
Symptoms may not appear for a long time after infection.
216
How can Trichuriasis be prevented?
* Sanitation
* Boil water
* Cook food well
* Properly dispose of feces
## Footnote
Good hygiene and sanitation practices are crucial.
217
What is the causative agent of Oxyuriasis?
Oxyuris vermicularis or Enterobius vermicularis
## Footnote
This pinworm primarily infects children.
218
What are common sources of infection for Oxyuriasis?
Fingers, ova-laden dust, contaminated food, water, sewage; clothing, bedding
## Footnote
Transmission often occurs through contaminated hands or surfaces.
219
List common symptoms of Oxyuriasis.
* Nasal and anal itching
* Diarrhea
## Footnote
Symptoms are often more pronounced at night.
220
What is the incubation period for Oxyuriasis?
3-6 weeks; months
## Footnote
Symptoms can take weeks to manifest.
221
How can Oxyuriasis be prevented?
* Wash hands after defecation
* Keep fingernails short
* Sleep in cotton underwear
* Sanitation
## Footnote
Good hygiene practices can significantly reduce risk.
222
What is the causative agent of Fasciolopsiasis?
Fasciolopsis buski
## Footnote
This intestinal fluke primarily affects humans and animals.
223
What are common sources of infection for Fasciolopsiasis?
Raw freshwater plants, water, food
## Footnote
Consuming contaminated plants or water is a primary risk factor.
224
List common symptoms of Fasciolopsiasis.
* Stomach pain
* Diarrhea
* Greenish stools
* Constipation
* Edema
## Footnote
Symptoms can vary based on the severity of the infection.
225
What is the incubation period for Fasciolopsiasis?
6-8 weeks
## Footnote
Symptoms may take time to develop after consumption.
226
How can Fasciolopsiasis be prevented?
* Cook or dip in boiling water roots of lotus, bamboo, water chestnut, caltrop
## Footnote
Proper cooking is essential for prevention.
227
What is the causative agent of Dwarf tapeworm infection?
Hymenolepis nana (diminuta)
## Footnote
This is a small tapeworm that can infect humans and rodents.
228
What are common sources of infection for Dwarf tapeworm?
Food contaminated with ova, direct contact
## Footnote
Transmission can occur through contaminated food or surfaces.
229
List common symptoms of Dwarf tapeworm infection.
* Diarrhea
* Stomach pain
* Irritation of intestine
## Footnote
Symptoms can vary based on the extent of the infection.
230
What is the incubation period for Dwarf tapeworm infection?
1 month
## Footnote
Symptoms may take weeks to develop after infection.
231
How can Dwarf tapeworm infection be prevented?
* Sanitary excreta disposal
* Personal hygiene
* Food sanitation
* Rodent control
## Footnote
Preventative measures focus on reducing exposure to contaminants.
232
What is the causative agent of Anisakiasis?
Nematodes of Anisakides family
## Footnote
This infection is caused by parasites found in marine mammals and fish.
233
What are common sources of infection for Anisakiasis?
Contaminated fish eaten raw or undercooked
## Footnote
Consuming raw or undercooked fish is the primary risk factor.
234
List common symptoms of Anisakiasis.
* Stomach pain
* Nausea
* Vomiting
## Footnote
Symptoms can be confused with other gastrointestinal issues.
235
What is the incubation period for Anisakiasis?
Hours
## Footnote
Symptoms can appear rapidly after consumption.
236
How can Anisakiasis be prevented?
* Do not eat raw fish
* Cook fish to 140°F or freeze to -4°F for 60 hr to kill larvae
## Footnote
Proper cooking or freezing of fish is essential for prevention.
237
What is Ergotism?
Ergot, a parasitic fungus (Claviceps purpurea)
## Footnote
Ergotism is caused by consuming grains contaminated with this fungus.
238
What are common sources of Ergotism?
Fungus of rye and occasionally other grains
## Footnote
Contaminated grains can lead to severe health issues.
239
List common symptoms of Ergotism.
* Gangrene involving extremities
* Weakness and drowsiness
* Headache
* Giddiness
* Painful cramps in limbs
## Footnote
Symptoms can be severe and vary based on exposure.
240
What is the incubation period for Ergotism?
Gradual, after prolonged use of diseased rye in food
## Footnote
Symptoms may take time to develop after consumption.
241
How can Ergotism be prevented?
Do not use discolored or spoiled grain
## Footnote
Proper inspection of grains before use is essential.
242
What is Rhubarb poison?
Probably oxalic acid
## Footnote
The leaves of rhubarb contain toxic compounds.
243
What are common sources of Rhubarb poison?
Rhubarb leaves
## Footnote
Consuming rhubarb leaves can lead to poisoning.
244
List common symptoms of Rhubarb poisoning.
* Intermittent cramp-like pains
* Vomiting
* Convulsions
* Coma
## Footnote
Symptoms can be severe and require medical attention.
245
What is the incubation period for Rhubarb poisoning?
2-12 hr
## Footnote
Symptoms can appear quickly after ingestion.
246
How can Rhubarb poisoning be prevented?
Do not use rhubarb leaves for food
## Footnote
Only the stalks of rhubarb are safe for consumption.
247
What is Mushroom poisoning caused by?
Phalloidine and other alkaloids; also other poisons in mushrooms
## Footnote
Certain mushrooms can be highly toxic if consumed.
248
What are common sources of Mushroom poisoning?
Poisonous mushrooms (Amanita phalloides, Amanita muscaria, others)
## Footnote
Wild mushrooms should be avoided unless properly identified.
249
List common symptoms of Mushroom poisoning.
* Severe abdominal pain
* Intense thirst
* Retching
* Vomiting
* Profuse watery evacuations
## Footnote
Symptoms can be severe and require immediate medical attention.
250
What is the incubation period for Mushroom poisoning?
6-15 hr or 15 min-6 hr with muscaria
## Footnote
Symptoms can occur relatively quickly after ingestion.
251
How can Mushroom poisoning be prevented?
Do not eat wild mushrooms; warn others
## Footnote
Proper identification and caution are essential.
252
What is Favism?
Poison from Vicia faba bean, pollen
## Footnote
Favism is a reaction to the consumption of fava beans, particularly in susceptible individuals.
253
What are common sources of Favism?
Vicia faba Plant and bean
## Footnote
The raw bean and its pollen can trigger severe reactions.
254
List common symptoms of Favism.
* Acute febrile anemia with jaundice
* Passage of blood in urine
## Footnote
Symptoms can be severe and require medical intervention.
255
What is the incubation period for Favism?
1-24 hr
## Footnote
Symptoms can appear quickly after exposure.
256
How can Favism be prevented?
Avoid eating beans, particularly when green, or inhalation of pollen
## Footnote
Awareness of dietary restrictions is essential.
257
What is Fish poisoning?
Poison in fish, ovaries and testes, roe (heat stable)
## Footnote
Certain fish can contain toxins, especially during breeding seasons.
258
What are common sources of Fish poisoning?
Fish: pike, carp, sturgeon roe in breeding season
## Footnote
Eating fish during certain times of the year can increase risk.
259
List common symptoms of Fish poisoning.
* Painful cramps
* Dyspnea
* Cold sweats
* Dilated pupils
* Difficulty in swallowing and breathing
## Footnote
Symptoms can vary based on the type of fish and the toxin involved.
260
What is the incubation period for Fish poisoning?
30 min-2 hr or longer
## Footnote
Symptoms can occur quickly after consumption.
261
How can Fish poisoning be prevented?
Avoid eating roe during breeding season; heed local warnings concerning edible fish
## Footnote
Awareness of local fish advisories is crucial.
262
What is Ciguatera poisoning?
Toxin concentrated in tropical reef fish flesh, possibly from toxic dinoflagellate; also roe
## Footnote
Ciguatera is a type of fish poisoning associated with certain tropical fish.
263
What are common sources of Ciguatera poisoning?
Warm-water fish, possibly barracuda, snapper, grouper, amberjack, sea bass
## Footnote
Certain reef fish are more likely to carry the toxin.
264
List common symptoms of Ciguatera poisoning.
* Progressive numbness
* Tetanus-like spasms
* Heavy tongue
* Facial stiffness
* Nausea
* Vomiting
* Diarrhea
* Dryness of the mouth
* Abdominal cramps
## Footnote
Symptoms can be severe and prolonged.
265
What is the incubation period for Ciguatera poisoning?
1-8 hr, usually 3-5 hr
## Footnote
Symptoms can develop relatively quickly after consumption.
266
How can Ciguatera poisoning be prevented?
Avoid warm-water fish caught near shore in Pacific and Caribbean
## Footnote
Awareness of local fish advisories is crucial.
267
What is Shellfish poisoning (Paralytic)?
Neurotoxin produced by Gonyaulax catenella and G. tamarensis
## Footnote
This type of poisoning is associated with shellfish that feed on toxic dinoflagellates.
268
What are common sources of Shellfish poisoning?
Mussels and clams, associated with so-called 'red tides'
## Footnote
Red tides indicate the presence of toxic algae that can accumulate in shellfish.
269
List common symptoms of Shellfish poisoning.
* Respiratory paralysis
* Trembling about lips to loss of control of the extremities and neck
## Footnote
Symptoms can be severe and potentially life-threatening.
270
What is the incubation period for Shellfish poisoning?
5-30 min and longer, up to 12 hr
## Footnote
Symptoms can occur rapidly after consumption.
271
How can Shellfish poisoning be prevented?
Obtain shellfish from certified dealers and from approved areas
## Footnote
Ensuring the source of shellfish is safe is critical.
272
What is Scombroid fish poisoning?
Scombrotoxin (histamine-like toxin)
## Footnote
This type of poisoning occurs from improperly stored fish.
273
What are common sources of Scombroid fish poisoning?
Scombridea family primarily tuna, bluefish, amberjack
## Footnote
These fish are particularly susceptible to histamine formation if not handled properly.
274
List common symptoms of Scombroid fish poisoning.
* Headache
* Burning mouth
* Nausea
* Vomiting
* Diarrhea
* Tingling of fingers
* Fever
* Cramps
## Footnote
Symptoms can vary based on individual sensitivity and the amount consumed.
275
What is the incubation period for Scombroid fish poisoning?
Several minutes to 1 hr
## Footnote
Symptoms can appear quickly after consumption.
276
How can Scombroid fish poisoning be prevented?
Gut fish immediately after catch and refrigerate at 32°F or on ice
## Footnote
Proper handling and storage of fish are essential for prevention.
277
What is Snakeroot poisoning?
Trematol in snakeroot (Eupatorium urticaefolium)
## Footnote
This poisoning occurs from consuming milk from cows that have grazed on snakeroot.
278
What are common sources of Snakeroot poisoning?
Milk from cows pastured on snakeroot
## Footnote
The toxin can concentrate in milk, leading to human poisoning.
279
List common symptoms of Snakeroot poisoning.
* Weakness or prostration
* Vomiting
* Severe constipation and pain
* Thirst
* Temperature normal
## Footnote
Symptoms can be severe and require medical attention.
280
What is the incubation period for Snakeroot poisoning?
Variable, repeated with use of the milk
## Footnote
Symptoms can vary based on the amount of contaminated milk consumed.
281
How can Snakeroot poisoning be prevented?
Prevent cows from pasturing in wooded areas where snakeroot exists
## Footnote
Monitoring grazing areas is essential.
282
What is Potato poisoning?
Solanum tuberosum; other Solanum
## Footnote
This poisoning is associated with consuming sprouted or green potatoes.
283
What are common sources of Potato poisoning?
Possibly green sprouted potatoes
## Footnote
Green parts of potatoes contain toxic compounds.
284
List common symptoms of Potato poisoning.
* Vomiting
* Diarrhea
* Headache
* Abdominal pains
* Prostration
## Footnote
Symptoms can vary based on the amount consumed.
285
What is the incubation period for Potato poisoning?
A few hours
## Footnote
Symptoms can appear relatively quickly after ingestion.
286
How can Potato poisoning be prevented?
Do not use sprouts or peel of sprouted green potatoes
## Footnote
Proper storage and handling of potatoes are essential.
287
What is Water hemlock poisoning?
Cicutoxin or resin from hemlock (Cicuta maculata)
## Footnote
Water hemlock is one of the most toxic plants in North America.
288
What are common sources of Water hemlock poisoning?
Leaves and roots of water hemlock
## Footnote
All parts of the plant are highly toxic.
289
List common symptoms of Water hemlock poisoning.
* Nausea
* Vomiting
* Convulsions
* Pain in stomach
* Diarrhea
## Footnote
Symptoms can be severe and require immediate medical attention.
290
What is the incubation period for Water hemlock poisoning?
1-2 hr
## Footnote
Symptoms can develop rapidly after ingestion.
291
How can Water hemlock poisoning be prevented?
Do not eat roots, leaves, or flowers of water hemlock
## Footnote
Awareness of toxic plants is essential.
292
What is Antimony poisoning?
Antimony
## Footnote
Antimony is a toxic element often found in poorly made cookware.
293
What are common sources of Antimony poisoning?
Gray-enameled cooking utensils
## Footnote
Using cheap cookware can lead to contamination.
294
List common symptoms of Antimony poisoning.
* Vomiting
* Paralysis of arms
## Footnote
Symptoms can be severe and require medical intervention.
295
What is the incubation period for Antimony poisoning?
5 min-1 hour
## Footnote
Symptoms can appear rapidly after exposure.
296
How can Antimony poisoning be prevented?
Avoid purchase and use of poor-quality gray-enameled, chipped enamel utensils
## Footnote
Choosing high-quality cookware can prevent exposure.
297
What is Arsenic poisoning?
Arsenic
## Footnote
Arsenic is a toxic element often found in contaminated water and food.
298
What are common sources of Arsenic poisoning?
Arsenic-contaminated food or water
## Footnote
Consuming contaminated sources can lead to poisoning.
299
List common symptoms of Arsenic poisoning.
* Vomiting
* Diarrhea
* Painful tenesmus (a cumulative poison)
## Footnote
Symptoms can vary based on the level of exposure.
300
What is the incubation period for Arsenic poisoning?
10 min and longer
## Footnote
Symptoms can develop quickly after ingestion.
301
How can Arsenic poisoning be prevented?
Keep arsenic sprays, etc., locked; wash fruits, vegetables
## Footnote
Awareness of potential sources is crucial.
302
What is Cadmium poisoning?
Cadmium
## Footnote
Cadmium is a toxic metal that can contaminate food and water.
303
What are common sources of Cadmium poisoning?
Cadmium-plated utensils
## Footnote
Using cadmium-plated cookware can lead to exposure.
304
List common symptoms of Cadmium poisoning.
* Nausea
* Vomiting
* Cramps
* Diarrhea
## Footnote
Symptoms can vary based on the level of exposure.
305
What is the incubation period for Cadmium poisoning?
15-30 min
## Footnote
Symptoms can develop relatively quickly after exposure.
306
How can Cadmium poisoning be prevented?
Watch for cadmium-plated utensils, racks, and destroy
## Footnote
Proper monitoring of kitchen items is essential.
307
What is Cyanide poisoning?
Cyanide, sodium
## Footnote
Cyanide is a highly toxic compound that can be found in certain household products.
308
What are common sources of Cyanide poisoning?
Cyanide silver polish
## Footnote
Certain household chemicals can be a source of exposure.
309
List common symptoms of Cyanide poisoning.
* Dizziness
* Giddiness
* Dyspnea
* Palpitation
* Unconsciousness
## Footnote
Symptoms can be severe and require immediate medical attention.
310
What is the incubation period for Cyanide poisoning?
Rapid
## Footnote
Symptoms can appear almost immediately after exposure.
311
How can Cyanide poisoning be prevented?
Select silver polish of known composition; prohibit sale of poisonous polish
## Footnote
Awareness of product safety is essential.
312
What is Fluoride poisoning?
Fluoride or sodium fluoride
## Footnote
Fluoride can be toxic in high concentrations.
313
What are common sources of Fluoride poisoning?
Roach powder
## Footnote
Certain pest control products can pose a risk.
314
List common symptoms of Fluoride poisoning.
* Acute poisoning
* Vomiting
* Abdominal pain
* Convulsions
* Paresis of eye, face, finger muscles, and lower extremities
* Diarrhea
## Footnote
Symptoms can be severe and require medical attention.
315
What is the incubation period for Fluoride poisoning?
Few minutes - 2 hr
## Footnote
Symptoms can develop quickly after exposure.
316
How can Fluoride poisoning be prevented?
Keep roach powder under lock and key; mark 'Poison'
## Footnote
Proper storage and labeling of hazardous substances are essential.
317
What is Lead poisoning?
Lead
## Footnote
Lead is a toxic metal that can cause serious health issues.
318
What are common sources of Lead poisoning?
Lead pipe, sprays, oxides, and utensils, lead-base paints
## Footnote
Exposure can occur through contaminated food, water, or products.
319
List common symptoms of Lead poisoning.
* Abdominal pain
* Vomiting
* Diarrhea
* Mental retardation
* Birth defects
* Fatigue
* Anemia
## Footnote
Symptoms can vary based on the level of exposure.
320
What is the incubation period for Lead poisoning?
30 min and longer
## Footnote
Symptoms can take time to develop after exposure.
321
How can Lead poisoning be prevented?
* 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
## Footnote
Awareness of potential sources is crucial.
322
What is Mercury poisoning?
Mercury-methyl mercury and other alkyl-mercury compounds
## Footnote
Mercury is a toxic element that can accumulate in the food chain.
323
What are common sources of Mercury poisoning?
Contaminated silt, water, aquatic life
## Footnote
Consuming contaminated fish is a primary risk factor.
324
List common symptoms of Mercury poisoning.
* Fatigue
* Mouth numbness
* Loss of vision
* Poor coordination and gait
* Tremors of hands
* Blindness
* Paralysis
## Footnote
Symptoms can vary based on the level of exposure.
325
What is the incubation period for Mercury poisoning?
2-30 min or longer
## Footnote
Symptoms can appear quickly after exposure.
326
How can Mercury poisoning be prevented?
* 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
## Footnote
Monitoring and regulation of mercury levels in food and water are essential.
327
What is Methyl chloride poisoning?
Methyl chloride
## Footnote
Methyl chloride is a chemical used as a refrigerant and can be toxic.
328
What are common sources of Methyl chloride poisoning?
Refrigerant, methyl chloride
## Footnote
Exposure can occur through leaks in refrigeration systems.
329
List common symptoms of Methyl chloride poisoning.
* Progressive drowsiness
* Stupor
* Weakness
* Nausea
* Vomiting
* Pain in abdomen
* Convulsions
## Footnote
Symptoms can be severe and require immediate medical attention.
330
What is the incubation period for Methyl chloride poisoning?
Variable
## Footnote
Symptoms can develop over time based on exposure.
331
How can Methyl chloride poisoning be prevented?
Use nontoxic refrigerant, or ice, water, brine, dry ice
## Footnote
Proper selection of refrigeration methods is essential.
332
What is Selenium poisoning?
Selenium
## Footnote
Selenium is a trace element that can be toxic in high concentrations.
333
What are common sources of Selenium poisoning?
Selenium-bearing vegetation
## Footnote
Consuming plants grown in selenium-rich soils can lead to exposure.
334
List common symptoms of Selenium poisoning.
* Gastrointestinal disorders
* Nervous and mental disorders
* Dermatitis in sunlight
## Footnote
Symptoms can vary based on the level of exposure.
335
What is the incubation period for Selenium poisoning?
Variable
## Footnote
Symptoms may take time to develop after exposure.
336
How can Selenium poisoning be prevented?
Avoid semiarid selenium-bearing soil for growing of wheat, or water with more than 0.05 mg/l Se
## Footnote
Monitoring soil and water quality is crucial.
337
What is Zinc poisoning?
Zinc
## Footnote
Zinc is an essential element but can be toxic in excessive amounts.
338
What are common sources of Zinc poisoning?
Galvanized iron
## Footnote
Using galvanized cookware can lead to contamination.
339
List common symptoms of Zinc poisoning.
* Pain in mouth
* Throat
* Abdomen followed by diarrhea
## Footnote
Symptoms can vary based on the level of exposure.
340
What is the incubation period for Zinc poisoning?
Variable, short
## Footnote
Symptoms can appear quickly after exposure.
341
How can Zinc poisoning be prevented?
Do not use galvanized utensils in preparation of foods or drink, or water with more than 5.0 mg/l zinc
## Footnote
Choosing safe cookware is essential for prevention.
342
What is Methemoglobinemia?
Nitrate nitrogen, plus nitrite
## Footnote
This condition occurs when nitrate is converted to methemoglobin in the blood.
343
What are common sources of Methemoglobinemia?
Groundwater; shallow dug wells, also drilled wells
## Footnote
Contaminated drinking water is a primary risk factor.
344
List common symptoms of Methemoglobinemia.
* Vomiting
* Diarrhea
* Cyanosis
## Footnote
Symptoms can indicate a lack of oxygen in the blood.
345
What is zinc poisoning primarily associated with?
Zinc
## Footnote
Zinc poisoning can occur due to ingestion of foods or drinks prepared in galvanized iron utensils.
346
What are the symptoms of zinc poisoning?
Pain in mouth, throat, and abdomen followed by diarrhea
## Footnote
Symptoms can vary but are often acute.
347
What precaution should be taken regarding galvanized utensils?
Do not use galvanized utensils in preparation of foods or drinks
## Footnote
This is important to avoid excessive zinc exposure.
348
What is methemoglobinemia caused by?
Nitrate nitrogen, plus nitrite
## Footnote
It is often related to contaminated drinking water.
349
What sources are commonly associated with high nitrates?
Groundwater; shallow dug wells, also drilled wells
## Footnote
These sources can become contaminated with agricultural runoff.
350
What are the symptoms of methemoglobinemia in infants?
Vomiting, diarrhea, and cyanosis
## Footnote
These symptoms can appear within 2-3 days of exposure.
351
What is the recommended nitrate level for drinking water?
Less than 45 mg/l NO
## Footnote
This level is crucial for safe consumption, especially in infant formula.
352
What is sodium nitrite poisoning related to?
Sodium nitrite
## Footnote
It can occur from consuming impure sodium nitrate and nitrite.
353
What are common sources of sodium nitrite?
Sodium nitrate taken for salt, cured meats
## Footnote
These food items can pose risks if not properly sourced.
354
What are the symptoms of sodium nitrite poisoning?
Dizziness, weakness, stomach cramps, diarrhea, vomiting, blue skin
## Footnote
Symptoms can appear rapidly, usually within 5-30 minutes.
355
What precaution should be taken regarding sodium nitrite?
Use USP sodium nitrate in curing meat
## Footnote
This ensures safety in food preparation.
356
What is copper poisoning associated with?
Copper
## Footnote
It can occur from prolonged contact of acid foods and carbonated beverages with copper.
357
What are the symptoms of copper poisoning?
Vomiting, weakness, diarrhea
## Footnote
Symptoms can manifest within 1 hour or less.
358
What precaution should be taken regarding copper containers?
Do not prepare or store acid foods or liquids in copper containers
## Footnote
The copper concentration should not exceed 0.3 mg/l.
359
What is a critical consideration for copper lines in soft drink machines?
Prevent CO backflow into copper lines
## Footnote
This helps to avoid contamination and potential poisoning.
