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Preventing Food Bone Illness

Know your enemy. There are many infectious bacteria and virus circulating through hospitals that can cause additional serious health problems to patients.Hands are your most important tool to treat patients =,but they are also considered to be the most common route for infection transmission, making hand hygiene an essential routine for stopping the spread of potentially harmful pathogens.Below is a selection of common bacteria and viruses, illustrated for your pleasure, which can infect a patient while reeving treatment.





Methicillin-resistant Staphylococcus aureus

MRSA is an opportunistic strain of staphylococcus aureus found in healthcare facilities that has a resistance to beta-lactam antibiotics. It is commonly spread by hands and contaminated medical instruments.



E. coli 0157

This infectious bacteria is found mainly in the intestines, and infects through contaminated meat, water or other surfaces. E. coli can cause infection with as little as 100 cells. It releases a verotoxin that destroys blood vessels in the large intestine, causing cold-like symptoms that lead to diarrhea, bloody feces, severe abdominal pain and vomiting.



Salmonella

Salmonella is a common bacteria, and it is often spread by contaminated food from humans, rodents, and insects to foods. Salmonella infects with a large number of cells that are able to survive in adverse environments. Symptoms of foodborne infection include nausea, stomach pain, fever and diarrhea, and it is often treated with antibiotics.



Campylobacter

Campylobacter is found in the intestines of many animals, and infects from contaminated meat, milk and water. The bacteria itself can survive low temperatures (below 4 degrees C) such as in refrigerators. Infection can easily be caused by very few cells, and symptoms include fever, headache, diarrhea and abdominal pain for 2 to 7 days.



Staphylococcus aureus

This bacteria is common to mucous membranes in humans and animals. Illness usually occurs when uncooked foods such as sandwiches, salads and desserts are prepared by somebody with a skin infection allowing staphylococcus aureus to secrete a toxin into the food. Symptoms typically include nausea, vomiting, diarrhea and abdominal pain.



Vibrio parahaemolyticus

Vibrio parahaemolyticus is found in specific saltwater environments and infects from improperly cooked seafoods such as fish and shellfish. Because of its environmental requirements, it is often easy to wash or kill, but infection rates are increased when food is consumed raw. Symptoms include diarrhea, pain, nausea and vomiting for 2 to 3 days



Norovirus

Norovirus is a virus unique to the human large intestine, however food poisoning is often associated with consuming raw oysters or clams, which can become contaminated from human feces in the water. As few as 10 viruses can cause an infection resulting in nausea, vomiting, diarrhea and pain. Additional symptoms include possible fever, headache and MUSCLE PAIN.



Rotavirus

Rotavirus causes severe diarrhea in children. Almost every child under 2 years without immunity will experience rotavirus. Transmission most commonly occurs when hands are contaminated while handling vomit or diarrhea.



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