ENH 122 : Epidemiology DISEASES CHART!.doc

• School: Ryerson University
• Department: Environmental Health
• Course: ENH 122
• Professor: Timothy Sly

Document Summary

Ingestion of food containing soil or feces and then held under conditions that permit multiplication of the organism. Inadequately heating of meats (chicken, stews, meat pies, turkey) Outbreaks -> catering firms, restaurants, cafeterias with inadequate cool/refrigeration. Ingestion of a food product containing (e. g. inadequate heating/refrigeration, food handling) Interval b/w eating food and onset of symptoms is 30 mins to 8 hrs, usually 2-4 hrs. Ingestion of food kept at ambient temperatures after cooking, with multiplication of the organisms. 0. 5 to 6 hours where vomiting is predominant symptom. A well recognized cause of food-borne disease in the world hours diarrhea is predominant symptom. Most raw poultry meat is contaminated with this agent. Ppl and food can be contaminated from poultry (i. e. cutting boards) 2-5 days, w/ range of 1-10 days depending on dosage. Domestic and wild animals, including poultry, swine, cattle, rodents and pets.