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Food infections

Foodborne infections are infectious diseases caused by pathogens that can be transmitted through food. Foodborne infections include intestinal anthroponous and zoonotic infections.
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Food infections

  1. FOOD INFECTIONS, FOOD POISONINGS AND GREASY DISEASES
    FOOD INFECTIONS, FOOD POISONINGS AND GREASY
  2. Abstract. Intestinal infections and their prevention. Distinctive signs of intestinal infections from food poisoning of microbial nature, 2011
    “Intestinal infections and their prevention. Distinctive signs of intestinal infections from foodborne infections of a microbial nature ”Acute intestinal infections include typhoid, paratyphoid A and B, dysentery, cholera, infectious hepatitis, etc. This group of diseases is characterized by the same type of localization of the pathogen (intestines), the same mechanisms and ways of infection (fecal -oral, contact-household),
  3. FOOD INFECTIONS AND FOOD POISONINGS
    FOOD INFECTIONS AND FOOD
  4. Food infections
    Infection is the interaction of pathogenic microorganisms with a macroorganism (human, animal, plant) under certain conditions, as a result of which an infectious disease can occur. Microorganisms that cause human diseases are called pathogenic or pathogenic. Infectious disease is a process that occurs in the human body when it penetrates
  5. Food infections
    Microorganisms that cause human diseases are called pathogenic or pathogenic. An infectious disease is a process that occurs in the human body when pathogenic microorganisms enter it. Infectious diseases are diseases characterized by special signs, they are contagious, i.e. able to be transmitted from sick to healthy. Source
  6. Human food poisoning and their classification. Foodborne infections and their prevention
    1 According to the international classification of diseases, food poisoning is allocated to a separate group of diseases. These include mainly acute diseases caused by the use of food massively seeded with microbes or containing toxic substances. According to the classification of food poisoning, adopted in 1981 and built according to the etiopathogenetic principle, food poisoning by
  7. Hygienic principles of regulation of ChVV in a daily diet, food products
    In food hygiene, the basic regulation is the allowable daily dose (DSD) of normalized FVC. ChDV DSD is the maximum dose (in milligrams per 1 kg of body weight), the daily oral intake of which is harmless throughout a person’s life, i.e. It does not adversely affect the life and health of present and future generations. Multiplying DSD by human body weight (60
  8. Test. Physiological and hygienic value of food products. Energy Evaluation of Diet, 2009
    Introduction.Physiological role and hygienic value of proteins. Physiological role and hygienic value of fats. Physiological role and hygienic value of carbohydrates. Physiological and hygienic assessment of the main trace elements. Vitamins. Energy assessment of food ration.
  9. Bacterial and viral airborne infections: influenza, parainfluenza, adenovirus infection, respiratory syncytial infection. Bacterial bronchopneumonia, lobar pneumonia.
    1. To supplement: Pulmonary atelectasis is _______________________. 2. The clinical and morphological form of bacterial pneumonia is determined by 1. type of inflammation 3. etiological agent 2. territory of the lesion 4. response of the body 3. In case of croupous pneumonia, the consistency of the affected lobe 1. dense 2. flabby 3. not changed 4. The ability of the virus to selectively infect cells and tissues
  10. HIV INFECTION AND SYPHILIS - A GENERALITY OF EPIDEMIOLOGY AND FEATURES OF CLINICAL COURSE IN PATIENTS WITH MIXED INFECTION
    Analysis of the HIV epidemic gives reason to fully consider it as a sexually transmitted disease, the epidemiological and clinical features of which are very similar to syphilis. HIV infection has a number of characteristic STI pathogens, in particular pale treponema, biological properties, and in the spread of HIV infection, as well as other STIs, a decisive role is played
  11. with infectious diseases (typhoid-paratyphoid infection, typhus, yersineosis, meningococcal infection)
    In case of epidemic typhus: the rash appears on the 4th-5th day of the disease, has a rose-petechial character: roseola 2-4 mm in diameter, with fuzzy edges, in the center of some roseola there are small hemorrhages - secondary petechiae, small hemorrhages can be found next to the skin - primary petechiae. The rash is localized mainly on the skin of the lateral surfaces of the chest and abdomen, internal
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