Diseases spread by food handlers, Route of transmission, Prevention of burns

Diseases spread by food handlers

Agents of Food-borne diseases:

Microorganisms, natural toxins, and chemical residues, prions. 

Microorganisms, including:

bacteria (eg Campylobacter), 

viruses (eg Norwalk virus), 

parasitic protozoa (eg Cryptosporidium), 

and worms (eg Trichinella spiralis).

List of potential diseases:

Typhoid fever

Gastroenteritis - norovirus, rotavirus, adenovirus, astrovirus, Helicobactor pylori 

Hepatitis A

Cholera

Listeriosis

Hemolytic uremic syndrome

hemorrhagic colitis 

Septicaemia

Bovine Spongiform Encephalopathy (BSE)

Strep throats 

Foodborne botulism

Hemorrhagic colitis

Salmonellosis

Meningitis

Route of transmission (main diseases only)

Typhoid fever - Salmonella Typhi present in stool of persons infected with typhoid fever or carriers. More common in areas of the world where hand washing is less frequent and water is likely to be contaminated with sewage.  Can be contracted from handling poultry or reptiles such as turtles that carry the germs.

Gastroenteritis - fecal/oral, oral/oral, or gastric/oral pathways. Improper hand washing following a bowel movement or handling a diaper can spread the disease from person to person. 

Viruses:

Adenoviruses

Parvoviruses

Astroviruses 

Bac:

Campylobacter - from the consumption of undercooked meat, unpasteurized milk 

Shigella - typically spread from person to person

Hepatitis A- by the fecal-oral route of transmission. An infected food employee can transmit these pathogens to consumers through the contamination of food or food utensils by Hep A virus present in stool of persons infected with Hep A.

Cholera - V. cholerae is introduced to humans through contamination of water sources and contamination of food. The cycle of transmission is closed when infected humans shed the bacteria into the environment and contaminate water sources and food. V. cholerae survives for up to 14 days in some foods, especially when contamination occurs after preparation of the food.  Cooking and heating the food eliminate the bacteria. Epidemics of cholera associated with the ingestion of leftover rice,  yellow rice in a restaurant,  raw fish,cooked crabs, eafood,  raw oysters,  and fresh vegetables and fruits  have been documented.

Bovine Spongiform Encephalopathy (BSE), a fatal, transmissible, neurodegenerative disease of cattle, was first discovered in the United Kingdom in 1985. The cause of the disease was traced to an agent related to scrapie in sheep, which contaminated recycled bovine carcasses used to make meat and bone meal additives for cattle feed. Recycling of the BSE agent led to a distributed common source epidemic of more than 180,000 diseased animals in the UK alone.  Humans can be infected if exposed to contaminated bovine-based food products

Listeria, caused by Listeria monocytogenes, bacteria found in soil and water. It can be in a variety of raw foods as well as in processed foods and foods made from unpasteurized milk. Listeria is unlike many other germs because it can grow even in the cold temperature of the refrigerator. 

Prevention of burns

keep hot liquids away from table & counter edges 

keep handles on cooking pots turned in 

don't hold or pass hot liquids over children 

keep cups & bowls with hot contents out of reach 

keep children out of kitchen while cooking 

always keep oven door closed 

turn hot water heater temperature down to 120 F 

never place beds or cribs near radiators 

never place torch lamps near curtains & bedding 

never leave hot iron on floor or on top of bed 

keep iron or curling iron cords out of child's reach 

never smoke in bed 

never pour flammable liquids onto a hot BBQ

Never leave candles unattended. Blow them out when you leave the room.

Don't wear clothing with long, loose sleeves when you are cooking.

Test the water temperature before you or your children get into the tub or shower. Don't let young children touch the faucet handles during a bath.

Prevent prolonged exposure to steam

Preventing Radiation Burns

Use a sunscreen that has a sun protection factor (SPF) of at least 30 or higher. Sunscreens that say "broad-spectrum" can protect the skin from ultraviolet A and B (UVA and UVB) rays. Sunscreens come in lotions, gels, creams, and ointments.

Avoid exposure to UV (ultraviolet) radiation from sunlamps or tanning beds.

Preventing Chemical Burns

Wear gloves and other protective clothing when you handle chemicals. Store chemicals, including gasoline, out of the reach of children.

Store Chemicals in Locked Cabinet

Purchase Potentially Dangerous Chemicals in Safety Containers

Avoid Prolonged Chemical Exposure

Preventing Electrical Burns

keep electrical outlets covered from children 

put covers on any electrical outlets that are within children's reach. Throw out electrical cords that are frayed or damaged in any way.

References:

WHO

http://www.who.int/mediacentre/factsheets/fs124/en/

UC San Diego Medical Center

http://health.ucsd.edu/specialties/burn/about.htm

FamilyDoctor.org

http://familydoctor.org/online/famdocen/home/healthy/safety/safety/649.printerview.html

American College of Emergency Physicians

http://www3.acep.org/patients.aspx?id=25990

Healthline

http://www.healthline.com/channel/chemical-burns_prevention

http://www.healthline.com/galecontent/food-borne-diseases

Northwest Burn Foundation

www.nwburn.org

CDC

http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus-foodhandlers.htm

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

http://www.cdc.gov/nczved/dfbmd/disease_listing/salmonellosis_gi.html

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/typhoidfever_g.htm

KidsHealth

http://kidshealth.org/parent/infections/stomach/campylobacter.html

MedlinePlus

http://www.nlm.nih.gov/medlineplus/botulism.html

Merck

http://www.merck.com/mmhe/sec09/ch122/ch122b.html