home
about the project
Medical news
For authors
Licensed books on medicine
<< Previous Next >>

Foodborne diseases and their prevention

Foodborne diseases are diseases caused by food products. They can be infectious and non-infectious in nature and are divided into three main types:

1 - foodborne infections,

2 - food poisoning (microbial and non-microbial nature),

3 - helminthiases.
<< Previous Next >>
= Skip to textbook content =

Foodborne diseases and their prevention

  1. 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
  2. FOOD INFECTIONS, FOOD POISONINGS AND GREASY DISEASES
    FOOD INFECTIONS, FOOD POISONINGS AND GREASY
  3. Food poisoning and their prevention
    Food poisoning refers to acute and, less commonly, chronic diseases caused by the use of poor-quality food, seeded with certain types of microorganisms or containing toxic substances. Alcohol intoxication, poisoning for the purpose of murder or suicide, food allergies, poisoning as a result of excess ingestion do not apply to food poisoning
  4. Food Allergy Prevention
    Under certain conditions, food allergies can be prevented or eliminated at the very first stages of formation. To do this, it is necessary to identify children with an increased risk of developing atopic diseases and begin appropriate preventive measures before the birth of a child. Primary prevention of food allergies is aimed at preventing allergic diseases in children with
  5. Basic principles for the prevention of food poisoning
    The basic principles of the prevention of food poisoning of a microbial nature are as follows: isolation of the source of the pathogen; interruption of food contamination pathogens by foodborne pathogens; prevention of the multiplication of microorganisms and toxicity; disposal of potentially epidemiologically hazardous products. Massive seeding of products like
  6. Non-microbial food poisoning and the main directions of their prevention
    Non-microbial food poisoning occupies a small proportion among food poisoning. They account for no more than 1% of these diseases. However, non-microbial food poisoning is usually characterized by a severe course and high mortality, which in fact attracts the attention of health authorities. These groups of diseases are represented by poisoning by poisonous plants and
  7. VETERINARY AND SANITARY PREVENTION OF FOOD TOXICOINFECTIONS AND TOXICOSIS
    In eterinarium, it is intended not only to treat sick animals, but also to protect the health of people and animals. The peoples of different countries of the world still have an old classification of human diseases that sometimes arise as a result of eating plant and animal products. They are usually named after the name of the foods eaten: for example, if a person becomes ill after eating an inferior
  8. Health effects of production factors. Hygiene of mental and physical labor. Prevention of overwork. Industrial hazards and occupational diseases. The main directions of their prevention
    Productive activity is an integral part of the life of an adult able-bodied person. At the same time, the production process and factors of the working environment have a multilateral effect on the human body. The scientific direction of preventive medicine in the field of hygienic aspects of human labor is occupational hygiene or (in recent years) - medicine
  9. CLASSIFICATION OF FOOD DISEASES
    Foodborne infections are caused by pathogens of tuberculosis, brucellosis, salmonellosis, camel plague, ornithosis, foot and mouth disease and other zooanthroponic diseases. In addition, this group includes pathogens of human diseases (typhoid fever, cholera, dysentery, etc.) that are not found in animals, but are transmitted to people through food. Foodborne infections are caused by microorganisms in combination
  10. ETHIOLOGICAL STRUCTURE OF FOOD DISEASES OF PEOPLE
    Currently, the doctrine of food diseases of people has a certain differential scheme, which is based on the etiology of the disease. If the cause of human poisoning was food containing organic (berries, mushrooms, etc.) or inorganic poisons, then these poisonings are not of microbial etiology and the person undergoes an appropriate course of treatment. If food was the cause of the disease,
  11. Food Infectious Diseases
    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
  12. FOOD DISEASES CAUSED BY CL. PERFRINGENS
    Morphologically, the microbe is a short, spore-forming, motionless, gram-positive bacillus. Strict anaerobic. There are 6 types of CI. perfringens, denoted by the initial letters of the Latin alphabet. Some representatives of these species may be pathogenic. Species B, C, D, E are the causative agents of enterotoxemia of various animal species, and species C is the causative agent of necrotic enteritis
Medical portal "MedguideBook" © 2014-2019
info@medicine-guidebook.com