Transcript UNDERSTANDING COMMUNICABLE DISEASES A disease that is

A
disease that is spread from one
living organism to another OR
through the environment
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Pathogens, or microorganisms that cause
disease, enter your body
If your body cannot fight off the invaders, you
develop an infection
These pathogens multiply and damage body
cells
FUNGI
VIRUSES
PATHOGENS
PROTOZOA
BACTERIA
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A piece of genetic material wrapped in a
protein coat
In order to reproduce, it must invade a
healthy cell and force it to make more copies
of the virus (a kind of parasite!)
Viruses multiply and spread, triggering the
body’s immune system
A virus will either run it’s course or be killed
by the immune system
Antibiotics do NOT work!
Cold
 Flu (inFLUenza)
 Pneumonia
 Hepatitis
 Polio
 Measles
 Herpes
 Swine flu
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West Nile virus
Rabies
Chicken pox
smallpox
Mononucleosis
AIDS
H1N1
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Are single-celled organisms, mostly
harmless, sometimes helpful (digestive)
Disease-causing bacteria release a toxin, a
substance that kills cells OR interferes with
their functions
Can be treated with antibiotics
The “overuse” of antibiotics has made some
bacteria resistant to treatment
Foodborne illnesses
 Strep throat
 Tuberculosis
 Diphtheria
 Gonorrhea
 Lyme disease
 Pinkeye
 Pneumonia
 Meningitis
 MRSA
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Plant-like
organisms
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EXAMPLES--◦ Athlete’s
◦ Ringworm
◦ Yeast infections
 (oral, vaginal)
FUNGI
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Single-celled
organisms that are
more “complex” than
bacteria
EXAMPLES--◦ Malaria
◦ Dysentery
◦ Sleeping sickness
PROTOZOA
DIRECT
CONTACT
Touching, biting,
kissing, sexual
contact, puncture
wounds, childbirth
contact with infected
animals
INDIRECT
CONTACT
CONTAMINATED
OBJECTS…like
doorknobs, remotes,
light switches
the pathogen enters
your body when you
rub your eyes, touch
your nose, etc.
VECTORS…something
that carries and transmits a pathogen to a
human or animal like
flies, mosquitoes and
ticks
CONTAMINATED FOOD
AND WATER Ex. Feces-
laden water, improper
handling and storage
AIRBORNE
TRANSMISSION
Sneezing and coughing
release tiny droplets that
can travel as far as TEN
FEET!!!
Even though they
evaporate, that can float
on dust particles and be
inhaled.
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Don’t be
“myth”- led!
Following are
the facts for 10
common food
safety myths...
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If it tastes
O.K., it's
safe to eat.
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Don’t count
on these to
tell you if
a food is
safe to eat!
Smell
Taste
Sight
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76 million people
become ill
5,000 people die
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Spinach /e.coli
Pot pies/e.coli
Ground
beef/salmonella and
e.coli
Hot peppers/
salmonella
Peanut butter/
salmonella
Cookie dough/ e.coli
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Why risk getting sick?
A “tiny taste” may
not protect you.
As few as 10 bacteria
could cause some
foodborne illnesses,
such as E. coli!
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If you get sick
from eating a
food, it was
from the last
food you ate.
OOPS!
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It can take
½ hour to
6 weeks to become sick
from unsafe foods.
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You usually
feel OK
immediately
after eating
and become
sick later.
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The worst that
could happen
to you with a
foodborne
illness is an
upset stomach.
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Upset stomach
OOPS!
Fever
Diarrhea
Dehydration
(sometimes severe)
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Meningitis
Paralysis
Death
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If I’ve never been
sick from the
food I prepare, I
don’t need to
worry about
feeding it to
others.
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Some people have a
greater risk for
foodborne illnesses.
A food you can
safely eat might
make others sick.
Is the food safe
for everyone at
the table?
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Young children and
older adults
Infants
Pregnant
women
People with weakened immune
systems and individuals with
certain chronic diseases
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People
never used
to get sick
from their
food.
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Many incidents
of foodborne
illness went
undetected in
the past.
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Symptoms of nausea,
vomiting, and
diarrhea were often
and still are blamed
on the "flu."
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More common in
foodborne illness:
Gastrointestinal
Nausea
Vomiting
Diarrhea
More common in
flu: Respiratory
Chest discomfort
Cough
Nasal congestion
Sore throat
Runny or stuffy
nose
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Our food now
travels farther
with more
chances for
contamination
.
In days gone by,
the chicken served
at supper may
have been in the
hen house at noon!
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As long as I
left the lid on
a food that
has set out
too long, it is
safe to eat.
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Though food may be safe after
cooking, it may not be safe later.
Just one bacteria in the food
can double in 20 minutes!
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How many bacteria will
grow from one bacteria left
at room temperature 7
hours?
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2,097,152!
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Refrigerate perishable
foods within two hours at
a refrigerator
temperature of 40°F or
lower.
On a hot day
(90°F or higher),
food should not
sit out for more
than one hour.
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If you let a
food sit out
more than two
hours, you can
make it safe by
heating it
really hot!
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Some bacteria, such as staphylococcus (staph),
produce toxins not destroyed by high cooking
temperatures.
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If a hamburger
is brown in the
middle, it is
cooked to a
safe internal
temperature.
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1 out of 4
hamburgers
turns brown
before it has
been cooked
to a safe
internal
temperature.
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Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
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This IS a safely
cooked hamburger,
(internal
temperature of
160ºF), even though
pink inside.
This is NOT a safely
cooked hamburger.
Though brown
inside, it’s
undercooked.
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Research shows
some ground
beef patties look
done at internal
temperatures
as low as 135ºF.
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Cook to 160°F
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When measuring the
temperature of a thin
food, such as a
hamburger patty, pork
chop, or chicken
breast, an “instantread” digital
thermometer should
be used, if possible.
If using an “instant-read”
dial thermometer, the
probe must be inserted
in the side of the food so
the entire sensing area
(usually 2-3 inches)
is positioned through
the center of the food.
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Meat and
poultry should
be washed
before cooking.
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Washing is NOT
necessary or
recommended.
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Washing increases
the danger of crosscontamination,
spreading bacteria
present on the
surface of meat and
poultry to:
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ready-to-eat foods
kitchen utensils
counter surfaces.
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Cooking meat and poultry to the
recommended internal temperature will
make them safe to eat.
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 Steaks
& Roasts - 145°F
 Fish - 145°F
 Pork - 160°F
 Ground Beef - 160°F
 Egg Dishes - 160°F
 Chicken Breasts - 165°F
 Whole Poultry - 165°F
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We should
be scared of
eating almost
everything!
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“... the American food supply continues to be
among the safest in the world.”
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Proper food
handling helps
assure food
is safe to eat.
4 steps follow ...
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TOSS IT OUT!!!
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Always wash
-before you eat
-after you use the
bathroom
-after handling pets
-before/after inserting contact lenses
or applying makeup
-after touching an object handled by an
infected person.
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West Nile Virus and
bird flu or on the rise!
Limit your time
outdoors and
dawn/dusk
Wear long pants and
sleeves to avoid bites
Use insect repellant
(and avoid contact with
dead birds@!@!)
 Avoid
sharing
personal items
 Cover your
mouth when
you cough or
sneeze
 Handle food
properly
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The fungus that causes
athlete’s foot lives in
warm, moist places…
What can you do to
reduce your risk of
infection when you are
in public places?
(locker room, airport
security, etc)
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If you had a cold, what
actions would you take
to prevent spreading
the disease to other
people?
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The respiratory tract is the passageway that
makes breathing possible.
The respiratory tract connects the outside
world to the inside of your body.
 Students
miss nearly 22 million
schools days each year due to the
common cold
 200,000 people in the U.S. are
hospitalized for the flu each year
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Cold
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Viral inflammation of mucous membrane
Sneezing, sore throat, runny nose
Spread directly, indirectly and airborne
Rest, drink fluids
Influenza (flu)
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Viral infection of respiratory tract
Fever, fatigue, headache, muscle aches, cough
Spread directly, indirectly and airborne
Nutrition, rest and liquids ease symptoms
Vaccine and anti-viral drugs available
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Pneumonia
◦ Infection of lungs causing air sacs to fill with pus
◦ Symptoms similar to flu; people don’t know they
have it!
◦ Viral or bacterial
◦ Can be fatal especially in high risk groups
Strep Throat
bacterial spread by direct or airborne contact
sore throat, fever, enlarged lymph nodes in neck
untreated, it can cause _______ damage in heart
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Tuberculosis
◦ Bacterial disease of the lungs
◦ Spread through the air affecting, typically, people
with weakened immune systems
◦ Fatigue, cough, weight loss, fever and night
sweats
◦ Treated with antibiotics (sometimes multiples)
◦ In US, most people don’t develop the disease;
their immune systems prevent the spread of
bacteria
◦ Worldwide, TB continues to be a serious problem
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Inflammation of liver. Jaundice is most common
symptom; others develop cirrhosis, fever, dark
urine and vomiting. Vaccines for A and B but is a
viral infection.
A-attacks the digestion system; contact with
feces of infected person
B-spread via sexual contact or via blood
Don’t share personal item; avoid tattoos
body piercings
C-can cause liver disease, cancer and failure
Most common blood-borne infection in U.S
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Physical And Chemical Barriers Make Up Your
First Line Of Defense Against Pathogens
PHYSICAL
Ex. Skin, cilia
CHEMICAL
Ex. Tears,
saliva, cilia,
Gastric juices,
mucous
membranes
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If you have ever been cut, you know the area
becomes swollen and red. This is a reaction
to tissue damage caused by injury or
infection.
This response prevents further injury to the
tissue and stops the invading pathogens.
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Tissue damage causes blood vessels to
expand. This brings “fighter” cells to the site
Extra fluid and cells cause swelling and pain
because of pressure on nerve endings
PHAGOCYTES (white blood cells) invade,
surround and destroy the pathogens with
special chemicals. (pus is a collection of dead
white blood cells)
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Some pathogens will SURVIVE despite the
inflammatory response
Your IMMUNE SYSTEM recognizes a pathogen
AND keep it from occurring again
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Antigens on the surface of pathogens are
recognized by B-Cells.
B Cells alert the other members of the
immune response: Killer T cells, Phagocytes
and Helper T cells
Killer cells destroy the infected body cells
Phagocytes kill the pathogens
Helper cells trigger the production of killer
and T cells
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B Cells produce antibodies.
Antibodies are chemical “reminders” of the
war that was waged!
The antibody is specific to the pathogen
The next time the pathogen shows up,
antibodies:
◦ Attach to antigens and mark for destruction
◦ Destroy the invading pathogens
◦ Block viruses from entering body cells
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Your memory cells (antibodies) circulate in
your bloodstream, giving you protection from
future invasion
This system helps you develop IMMUNITY
ACTIVE
PASSIVE
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Natural: your body is exposed to antigens
from pathogens every day! You have been
building immunity daily! (that’s why people
think kids should “just play” and not worry
about germs)
Artificially-acquired: dead or weakened
pathogens are introduced into the body to
stimulate the immune response. VACCINE
More that 20 serious diseases can be
prevented through vaccination. Name any?
Keep your immune system healthy:
-Nutritious, well-balanced diet
-Regular physical activity
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Frequent hand washing
Handle food properly
Avoid insect bites
Abstain from sexual contact
 You
not only keep YOURSELF
healthy but you help protect
everyone around you!
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While vaccines and modern technology have
saved millions of lives, COMMUNICABLE
DISEASES remain the TOP CAUS OF DEATH
worldwide.
These represent the future threats to the
world’s health:
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Avian (bird) flu---wild birds carry this virus in
their intestines with no problems. The virus
has spread to domestic birds.
H1N1 (swine flu)---a respiratory virus found
in pigs that can spread to humans.
Salmonella and E.coli---bacteria that live in
the intestinal tracts of animals
Recreational Water Illness---Giardia is caused
by water contiminated with E.coli or other
organisms
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Lyme Disease---tick bites, especially heavily
wooded areas
West Nile Virus---carried by mosquitoes that
feed on birds carrying the virus
SARS---severe acute respiratory syndrome—
a viral illness first reported in Asia
Mad Cow Disease---affects the brains of
cattle (encephalitis) Reached epidemic
proportions in Great Britain. Soon here???
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Mobility of people allows pathogens to
spread far and wide.
Diseases can spread with amazing speed and
threaten the health of many people.