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What is food bourne illness caused by?
The most common foodborne illnesses are caused by a bacterial pathogen known as campylobacter. This pathogen is ingested through improper food handling procedures or an unsanitary food environment. It is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps.
How is the spread of foodborne disease similar to the spread of person to person disease?
spread of foodborne dis.due to micro-organisms. spread of person to person disease through contact, air, and many other reasons.
What is the symbiotic relationship of Listeria Monocytogenes?
Listeria monocytogenesis a foodborne pathogen responsible for severe human diseases resulting in meningitis, meningoencephalitis, septicemia.they establish symbiotic relationship with families of steinernematidae and heterorhabditidae.
What will the government do to prevent epidemic person to person pathogen?
quarantie the area
When a person's own immune system produces antibodies in response to the presence of a pathogen that person has?
Immunity.
What is the amount of antibodies in a person's blood in response to exposure to a pathogen?
titer
What is an example of a disease that is not a type of foodborne disease?
Influenza is not a foodborne illness.
How does injecting an inactive form of pathogen make a person immune?
the inactive form still has the antigens (protein markers) specific to that pathogen on the surface. the immune system develops specific responses to this pathogen when it is encountered after a vaccination. as it is inactive the person does not suffer the effects of this pathogen, but when an active form is encountered later the immune system is quicker to respond due to the fact that it now recognises those antigens.
What is the population of STOP Foodborne Illness?
The population of STOP Foodborne Illness is 5.
If you were a shoe how does that compare to as being a person?
if you were a shoe how does that compare toas being a person
What are the predisposing factors of food poisoning in Kenya?
I'm sure there are details of foodborne and waterborne illness that will be specific to Kenya and this sounds like the subject of a research paper. But foodborne illness anywhere can be improved by preventing contamination (which involves the many steps from farm to fork), proper storage to prevent pathogen growth, and proper preparation (including cooking) to remove pathogens that might have hitched a ride. One of the big factors in controlling foodborne illness in Kenya is improving water quality. Even programs encouraging the washing of hands have made improvements. See Related Links.
Why is person hygiene good when cooking?
Personal hygiene is imperative when cooking. This helps prevent foodborne illness and similar factors.
