Thursday, April 25, 2013

Ascariasis

Left/Right: Fertilized eggs of A. lumbricoides in unstained wet mounts of stool. Center: Adult female A. lumbricoides.
An estimated 807-1,221 million people in the world are infected with Ascaris lumbricoides(sometimes called just "Ascaris"). Ascaris, hookworm, and whipworm are known as soil-transmitted helminths (parasitic worms). Together, they account for a major burden of disease worldwide. Ascariasis is now uncommon in the United States.
Ascaris lives in the intestine and Ascaris eggs are passed in the feces of infected persons. If the infected person defecates outside (near bushes, in a garden, or field) or if the feces of an infected person are used as fertilizer, eggs are deposited on soil. They can then mature into a form that is infective. Ascariasis is caused by ingesting eggs. This can happen when hands or fingers that have contaminated dirt on them are put in the mouth or by consuming vegetables or fruits that have not been carefully cooked, washed or peeled.
People infected with Ascaris often show no symptoms. If symptoms do occur they can be light and include abdominal discomfort. Heavy infections can cause intestinal blockage and impair growth in children. Other symptoms such as cough are due to migration of the worms through the body. Ascariasis is treatable with medication prescribed by your health care provider.

Causes of food poisoning

Pathogens such as Salmonella, Campylobacter and E. coli may be found in our food-producing animals. Care in processing, transport, storage, preparing and serving of food is necessary to reduce the risk of contamination.
Food poisoning bacteria can multiply very quickly, particularly in certain conditions. The factors that affect bacterial growth include:
  • Time – in ideal conditions, one bacterium can multiply to more than two million in seven hours.
  • Temperature – food poisoning bacteria grow best in the temperature range between 5 °C and 60 °C. This is referred to as the ‘temperature danger zone’. This means that we need to keep perishable food either very cold or very hot, in order to avoid food poisoning.
  • Nutrients – most foods contain enough nutrients for bacteria to grow. This is especially the case with potentially high-risk foods such as dairy and egg products, meat and poultry and seafood.
  • Water – bacteria need water for their growth. Without water, growth may slow down or stop. That is why dried foods do not spoil.
  • pH – is the measure of acidity or alkalinity and is also important for controlling bacterial growth. Low pH (acid conditions) generally stops bacterial growth, but where the pH of food is neutral, as is the case for many foods, most bacteria grow quite well.
Source: http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_poisoning_how_to_prevent_it

SA Pratima 26 April 2013


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Pratima