NSE 31A/B Study Guide - Final Guide: Food Contaminant, Bloodborne
20 Nov 2017
School
Department
Course
Professor
Document Summary
Primary prevention: reinforce the use of condoms. Secondary prevention: ensure that screening and diagnostic testing be performed on high-risk, sexually active groups. Tertiary prevention: ensure timely and adequate treatment of infections important b/c some stis may have pathogens resistant to standard treatment and require additional testing of the laboratory sample. Blood-borne infections infections that are carried and transmitted by blood. Most common: hiv, hep b, hep c, vital haemorrhagic fevers, ebola. Vector-borne infections diseases that are transmitted by an insect or some other vector (rather than blood) the causative agent can be found in blood. Most common: toxins released by bacterial growth in food before consumption c. diff, staph bacteria, viral, or parasitic infections toxins produced by harmful algal species. Prevented & controlled by: avoiding food contamination destroying contaminants (e. g. meat irradiation is one option) eliminating spread or multiplication of the contaminants.
