UNDERSTANDING COMMUNICABLE DISEASES

UNDERSTANDING COMMUNICABLE DISEASES

A disease that is spread from one living organism to another OR through the environmentCommunicable diseases are caused by microorganismsPathogens, or microorganisms that cause disease, enter your bodyIf your body cannot fight off the invaders, you develop an infectionThese pathogens multiply and damage body cells

BACTERIAFUNGIVIRUSESPATHOGENSPROTOZOAA piece of genetic material wrapped in a protein coatIn 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 bodys immune systemA virus will either run its course or be killed by the immune systemAntibiotics do NOT work!VIRUSESColdWest Nile virusFlu (inFLUenza)RabiesPneumoniaChicken poxHepatitissmallpoxPolioMononucleosisMeaslesAIDSHerpesH1N1Swine fluExamples of VirusesAre single-celled organisms, mostly harmless, sometimes helpful (digestive)Disease-causing bacteria release a toxin, a substance that kills cells OR interferes with their functionsCan be treated with antibioticsThe overuse of antibiotics has made some bacteria resistant to treatment

BACTERIAExamples of BacteriaFoodborne illnessesStrep throatTuberculosisDiphtheriaGonorrheaLyme diseasePinkeyePneumoniaMeningitisMRSA

OTHER PATHOGENSFUNGIPROTOZOAPlant-like organismsEXAMPLES---AthletesRingwormYeast infections(oral, vaginal)Single-celled organisms that are more complex than bacteria

EXAMPLES---MalariaDysenterySleeping sicknessHOW DISEASES SPREADThe Sneeze

DIRECT CONTACTINDIRECT CONTACTAIRBORNE TRANSMISSIONTouching, biting, kissing, sexual contact, puncture wounds, childbirth contact with infected animalsCONTAMINATED OBJECTSlike doorknobs, remotes, light switches the pathogen enters your body when you rub your eyes, touch your nose, etc.

VECTORSsomething that carries and trans-mits a pathogen to a human or animal like flies, mosquitoes and ticks

CONTAMINATED FOOD AND WATER Ex. Feces-laden water, improper handling and storage

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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Food Safety:What You DON'T KnowCANHurt YOU!1410 Safety MythsDont be myth- led!

Following are the facts for 10 common food safety myths...

15Myth 1If it tastes O.K., it's safe to eat.

16Fact 1

Sight

SmellTaste

Dont counton these to tell you ifa food issafe to eat!17Estimates of foodborne illnesses in the U.S. each year

76 million peoplebecome ill

5,000 people dieRecentlySpinach /e.coliPot pies/e.coliGround beef/salmonella and e.coliHot peppers/ salmonellaPeanut butter/ salmonellaCookie dough/ e.coli

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19Even if tasting would tell A tiny taste may not protect you.

As few as 10 bacteria could cause somefoodborne illnesses, such as E. coli!Why risk getting sick?20Myth 2If you get sick from eating a food, it was from the last food you ate.OOPS!21Fact 2It can take hour to6 weeks to become sickfrom unsafe foods.

22You usually feel OK immediately after eating and become sick later.

23Myth 3The worst that could happen to you with a foodborne illness is an upset stomach.

24Fact 3

Upset stomachDiarrhea

Fever

Dehydration(sometimes severe)OOPS!25Meningitis

Less common, but possible severe conditions

Paralysis

Death26Myth 4If Ive never been sick from the food I prepare, I dont need to worry about feeding it to others.

27Fact 4Some people have a greater risk for foodborne illnesses.

A food you can safely eat might make others sick.

Is the food safefor everyone at the table?28People with a higher risk for foodborne illnessPregnantwomen

Infants

Young children andolder adults

People with weakened immunesystems and individuals withcertain chronic diseases 29Myth 5People never used to get sick from their food.

30Fact 5Many incidents of foodborne illness went undetected in the past.

31Symptoms of nausea, vomiting, and diarrhea were often and still are blamed on the "flu."

32Foodborne illness vs. fluMore common in foodborne illness: Gastrointestinal More common influ: Respiratory

NauseaChest discomfortVomitingCoughDiarrheaNasal congestionSore throatRunny or stuffy nose

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Bacteriahavegottenstronger! 34Our 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!35Myth 6As long as Ileft the lid on a food that has set out too long, it is safe to eat.

36Fact 6

Though food may be safe after cooking, it may not be safe later. Just one bacteria in the food can double in 20 minutes!37How many bacteria will grow from one bacteria left at room temperature 7 hours?

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2,097,152!39Refrigerate perishable foods within two hours at a refrigerator temperature of 40F or lower.

On a hot day (90F or higher), food should not sit out for more than one hour.40Myth 7If you let a food sit out more than two hours, you can make it safe by heating it really hot!

41Fact 7Some bacteria, such as staphylococcus (staph), produce toxins not destroyed by high cooking temperatures.

42Myth 8If a hamburger is brown in the middle, it is cooked to a safe internal temperature.

43Fact 81 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature.

44Which ground beef patty is cooked to a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm AB45

This IS a safely cooked hamburger, (internal temperature of 160F), even though pink inside.This is NOT a safely cooked hamburger. Though brown inside, its undercooked.

AB46Research shows some ground beef patties look done at internal temperaturesas low as 135F.

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The ONLY way to know food has been cooked to a safeinternal temperature is to use a food thermometer!

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Cook to 160F49Food thermometers & thin foodsWhen measuring the temperature of a thin food, such as a hamburger patty, pork chop, or chicken breast, an instant-read 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 throughthe center of the food.

50Myth 9Meat and poultry should be washed before cooking.

51Fact 9Washing is NOT necessary or recommended.

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Washing increasesthe danger of cross-contamination,spreading bacteriapresent on thesurface of meat andpoultry to: ready-to-eat foods kitchen utensils counter surfaces.

53Cooking meat and poultry to the recommended internal temperature will make them safe to eat.

54USDA Recommended Safe Minimum Internal Temperatures

Steaks & Roasts - 145F Fish - 145F Pork - 160F Ground Beef - 160F Egg Dishes - 160F Chicken Breasts - 165F Whole Poultry - 165F

55Myth 10We shouldbe scared of eating almost everything!

56Fact 10... the American food supply continues to be among the safest in the world.

57Proper foodhandling helpsassure foodis safe to eat.

4 steps follow ...

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59Remember: When in doubt ...

TOSS IT OUT!!!TAKING PRECAUTIONSWASH YOUR HANDSwith warm water and soap

Always wash -before you eat -after you use the bathroom -after handling pets -before/after insert- ing contact lenses or applying makeup -after touching an ob- ject handled by an infected person.Protect yourself from vectorsWest Nile Virus and bird flu or on the rise!

Limit your time outdoors and dawn/duskWear long pants and sleeves to avoid bitesUse insect repellant (and avoid contact with dead birds@!@!)

Other strategiesAvoid sharing personal itemsCover your mouth when you cough or sneezeHandle food properly

Thinking CriticallyThe fungus that causes athletes 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)If you had a cold, what actions would you take to prevent spreading the disease to other people?

The respiratory tract is the passageway that makes breathing possible.The respiratory tract connects the outside world to the inside of your body.

Many diseases begin as respiratory diseasesStudents miss nearly 22 million schools days each year due to the common cold200,000 people in the U.S. are hospitalized for the flu each yearCOMMON COMMUNICABLE DISEASESColdViral inflammation of mucous membraneSneezing, sore throat, runny noseSpread directly, indirectly and airborneRest, drink fluidsInfluenza (flu)Viral infection of respiratory tractFever, fatigue, headache, muscle aches, coughSpread directly, indirectly and airborneNutrition, rest and liquids ease symptomsVaccine and anti-viral drugs available

Common Respiratory DiseasesPneumoniaInfection of lungs causing air sacs to fill with pusSymptoms similar to flu; people dont know they have it!Viral or bacterialCan be fatal especially in high risk groupsStrep Throatbacterial spread by direct or airborne contactsore throat, fever, enlarged lymph nodes in neckuntreated, it can cause _______ damage in heart

Common Respiratory DiseasesTuberculosisBacterial disease of the lungsSpread through the air affecting, typically, people with weakened immune systemsFatigue, cough, weight loss, fever and night sweatsTreated with antibiotics (sometimes multiples)In US, most people dont develop the disease; their immune systems prevent the spread of bacteriaWorldwide, TB continues to be a serious problemMore respiratory diseases!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 personB-spread via sexual contact or via bloodDont share personal item; avoid tattoos body piercingsC-can cause liver disease, cancer and failureMost common blood-borne infection in U.SHEPATITIS (5 kinds!)Physical And Chemical Barriers Make Up Your First Line Of Defense Against PathogensFIGHTING DISEASESPHYSICAL

Ex. Skin, ciliaCHEMICALEx. Tears, saliva, cilia, Gastric juices, mucous membranesTHE IMMUNE SYSTEMyour best ally in the fight against disease

When pathogens sneak past your physical and chemical barriers, your immune system kicks in.

The Inflammatory ResponseIf 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.

Tissue damage causes blood vessels to expand. This brings fighter cells to the siteExtra fluid and cells cause swelling and pain because of pressure on nerve endingsPHAGOCYTES (white blood cells) invade, surround and destroy the pathogens with special chemicals. (pus is a collection of dead white blood cells)This response works against all types of pathogens!Some pathogens will SURVIVE despite the inflammatory responseYour IMMUNE SYSTEM recognizes a pathogen AND keep it from occurring again

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 cellsKiller cells destroy the infected body cellsPhagocytes kill the pathogensHelper cells trigger the production of killer and T cells

Lymphocytes: White Blood Cells the perform functions of immunityT cells become active fighters

Macrophage attacking a pathogen

B Cells produce antibodies. Antibodies are chemical reminders of the war that was waged!The antibody is specific to the pathogenThe next time the pathogen shows up, antibodies:Attach to antigens and mark for destructionDestroy the invading pathogensBlock viruses from entering body cellsFinally..Your memory cells (antibodies) circulate in your bloodstream, giving you protection from future invasionThis system helps you develop IMMUNITY

Immunity System MemoryACTIVEPASSIVENatural: your body is exposed to antigens from pathogens every day! You have been building immunity daily! (thats 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. VACCINEMore that 20 serious diseases can be prevented through vaccination. Name any?

Active ImmunityKeep your immune system healthy:-Nutritious, well-balanced diet -Regular physical activityFrequent hand washingHandle food properlyAvoid insect bitesAbstain from sexual contactPrevention strategies

You not only keep YOURSELF healthy but you help protect everyone around you!Why Immunize???

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 worlds health:Emerging Diseases/InfectionsAvian (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 animalsRecreational Water Illness---Giardia is caused by water contiminated with E.coli or other organismsLyme Disease---tick bites, especially heavily wooded areasWest Nile Virus---carried by mosquitoes that feed on birds carrying the virusSARS---severe acute respiratory syndromea viral illness first reported in AsiaMad Cow Disease---affects the brains of cattle (encephalitis) Reached epidemic proportions in Great Britain. Soon here???Mobility of people allows pathogens to spread far and wide.Diseases can spread with amazing speed and threaten the health of many people.The Impact of Air Travel