Bacteria- Salmonella‚ Staphylococcus aureus‚ Clostridium perfringens. Salmonella causes food poisoning caused by infection with the salmonella bacterium. Staphylococcus aureus- causes skin infections such abscesses‚ respiratory infections such as sinusitis and food poisoning. Clostridium perfringens- causes food poisoning with symptoms of diarrhoea and abdominal cramps Viruses- Pandemic influenza‚ HIV‚ herpes simplex and hepatitis. Pandemic influenza is a virus which the human population has little
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FOOD QUALITY Quality * Relates to excellent product or services that fulfills or exceeds our expectations Food Quality * Includes all attributes that influence product’s value to the consumers. This includes‚ Negative attributes (e.g.spoilage‚ contamination with filth‚ discoloration‚ off odors & flavors; Positive attributes (e.g. origin‚ color‚ flavor‚ texture and processing method used -Food Quality is a term which may refer to several things: ♣ the extent to which food contains
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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System (GMFCS) levels 1 -4‚ and able to stand for 10 minutes. Exclusion criteria included high vertebral cancellous bone density (>295mg/cm3‚ approximately 1 standard deviation (SD) above the average for typical development)‚ surgery‚ casting‚ botulinum - toxin injection in the last 12 months‚ metal rods or plates in the tibia or lumbar spine‚ scoliosis > 20 degrees‚ bowing of the tibia‚ concomitant medical conditions
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Surveillance of surgical site infection. Available: http://www.hpa.org.uk. Last accessed April 2013. Hough‚ Andrew. (2011). Record number of infections in Nhs. Available: http://www.telegraph.co.uk/health. Last accessed April 2013 NHS. (2012). Preventing Clostridium difficile infections. Available: http://www.nhs.uk. Last accessed April 2013.
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Infection Hand Hygiene Policy -Decontamination of Hands Decontamination of the Environment‚ Cleaning‚ Body Fluid Spillages‚ Laundry and Clinical Waste Standard Principles for the use of Personal Protective Equipment Infectious Diseases‚ A-Z including Clostridium difficile Meningitis‚ MRSA and TB Policies Surveillance Policy Isolation Policy Major Outbreak Policy/Management of Outbreaks Blood Borne Virus Policy (HIV‚ Hepatitis B and Hepatitis C) Safe Use and Disposal of Sharps Aseptic Technique‚ Invasive
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muscles or to remove a cataract. Patching or blurring the strong eye to improve amblyopia is often necessary. In some cases of strabismus in children and adults‚strabismus treatment consists of glasses‚ prisms‚ patching or blurring of one eye‚ botulinum toxin injections‚ or a combination of these treatments. Other times‚ eye muscle surgery is necessary to straighten the eyes. RETINAL DETACHMENT:The retina is the light-sensitive tissue lining the back of our eye. Light rays are focused onto
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FDA Approved Drugs: Do risks outweigh benefits? Among all of the ailments that are a part of everyday life there is a necessity for remedies from big too small. But in the end are the potential risks and hazards of these medicines worth the questionable outcome. This is the question you must ask yourself‚ for yourself and your family. “A drug is removed from the market when its risks outweigh its benefits. A drug is usually taken off the market because of safety issues with the drug that cannot
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were classified as Gram-positive bacilli: Bacillus cereus‚ Bacillus circulans‚ Bacillus coagulans‚ Bacillus megaterium‚ Bacillus subtilis‚ Bacillus thuringiensis‚ Brevibacillus brevis‚ Geobacillus stereothermophilus‚ Lysinibacillus sphaericus‚ Clostridium perfringens. Lastly‚ there were also 11 Gram-positive cocci microbes: Enterococcus faecalis (Streptococcus)‚ Streptococcus lactis (Lactococcus)‚ Streptococcus mutans‚ Streptococcus pneumoniae‚ Micrococcus (Kocuria) roseus‚ Sarcina lutea (Micrococcus
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cooked and food has not reached a high enough temperature to kill off bacteria then it can cause the bacteria to rapidly grow and cause sickness to a person. The types of food poisoning are; salmonella‚ E. coli‚ norovirus‚ campylobacter‚ listeria‚ clostridium perfringens. These are also linked with viruses too. Also most sexual transmitted diseases are a bacterial infection i.e. syphilis‚ gonorrhea. Also Lyme disease‚ this is spread by the bite of a deer ticks most common around wooded‚ rural areas.
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