Ovqatdan zaxarlanishlar va ularni oldini olish chora tadbirlari

Ovqatdan zaharlanishlar va ularni oldini olish chora tadbirlari Reja: Ovqatdan zaharlanishlar va ularni oldini olish tadbirlari Mikroblarga taaluqli ovqatdan zaharlanish Mikroblarga taaluqli bo'lmagan zaharlanishlar. Etiologiyasi aniq bo'lmagan zaharlanishlar. Bacterial Infections Certain bacteria can gain access to foods and be ingested and transported to the digestive tract, where they can multiply and cause illnesses. Two common examples are discussed here. Salmonella infections occur in an estimated 1.4 million people in the United States each year. The majority suffer diarrhea, fever, and abdominal cramps one to three days after exposure. The illness usually lasts four to seven days, and the majority of those infected recover without treatment. The causative agent, the Salmonella organism, exists in the intestines of chickens, dogs, and rodents. It can also live in the ambient environment and can survive conditions that many other organisms cannot. This accounts for its transmission through food as well as drinking water. Common foods involved include chicken, pork, and beef, with eggs and poultry being primary sources of infection. In fact, about 12 percent of chickens marketed in U.S. supermarkets are estimated to contain this organism (Consumers Union, 2003). In the case of eggs, Salmonella transmission was originally primarily due to ontamination on the outside of the shells. Today these organisms are often present inside the eggs because of infections in the ovaries of chickens. All protein foods requiring a large amount of handling are subject to contamination. Low-acid foods, such as meat pies, custard-filled bakery products, and improperly cooked sausages, are also common sources of outbreaks. Shigella dysenteriae, which causes bacillic dysentery, is another common source of foodborne illness. Two-thirds of all cases, and most deaths, occur in children under 10 years of age. Illness in infants less than 6 months old is unusual. Secondary attack rates in households can be as high as 40 percent. Shigella sonnei, another species, is a common cause 12.1-rasm of gastroenteritis. In fact, it accounts for almost three-quarters of the approximately 15,00 laboratory-confirmed Shigella infections in the United States each year. In both cases, the organisms are present in human feces, and transmissionis favored by crowded conditions where personal contact is unavoidable. Food handlers can readily spread the infection. Flies can also transfer the organisms to nonrefrigerated food, where they can multiply. In the case of S. dysenteriae, ingestion of a large number of organisms is required in order for a person to become infected; in ...