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38 Cards in this Set
- Front
- Back
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what is the Norwalk virus?
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Most common foodborne agent there are 23 million cases annually and the sources from a person to person contact shed in human feces in vomit outbreaks occur in daycares nursing homes in cruise ships , & also can get from contaminated shellfish
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What are the Norwalk virus signs
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12 to 48 hours post exposure you can have nausea, vomiting ,diarrhea abdominal cramps, headache, low grade fever ,and it lasts for 2 days
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campylobacter jejuni
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Leading cause of bacterial diarrhea, 2.4 million people each year are affected, children under 5 years old, young adults ages 15 to 29, very few deaths, can lead to Guillain barre syndrome,
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Guillain Barre syndrome
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Leading cause of acute para lysis , develops 2 to 4 weeks after campylo bacterial infection, after diarrhea signs disappear
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Sources of Camp pilo bacteriosis
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Raw or undercooked poultry, non chlorinated water, raw milk, infected animal or human feces from poultry cattle puppies kittens pets Birds, Exedra
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Clinical signs of campylobacteriosis
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Diarrhea, abdominal cramps, fever, nausea and the duration can take 2 to 5 days and treatment for it will be to increase fluids and rest
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Salmonellosis
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Gram-negative bacteria, 1.4 million case annually, 580 deaths , sources include Rob poultry and eggs raw milk raw beef unwashed fruit alfalfa sprouts and reptiles such as snakes turtles lizards and can include birds
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signs of salmonellosis
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Diarrhea, fever, cramps, its onset is 12 to 72 hours and the duration is 4 to 7 days
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E.coli 0157: h7 sources
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Under cooked or raw hamburger, salami, alfalfa sprouts, lettuce, unpasteurized milk, apple juice or cider, well water, animals infected B cattle, and other mammals
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E.coli signs
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Watery or bloody diarrhea, nausea, cramps, the onset is 2 to 5 days duration is 5 to 10 days it could be interal hemorrhagic the surface proteins or toxin ; sequela is hemolytic uremic syndrome Hus which is acute kidney failure and kidney and is life threatening it destroys red blood cells and damages the kidneys.
Other ways to get this is from anal sex and wiping back to front the UTIs |
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botulism
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clostridium botulinum:
Neurotoxin leads to flaccid paralysis, infants are at greatest risk, annually 10 to 30 breakouts in about hundred ten cases |
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Botulism signs and sources
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Signs could be double vision, drooping eyelids, difficulty speaking and swallowing its onset is 18 to 36 hours. sources can include home canned foods and honey; do not buy dented cans they might have my new holes no bake potato in foil garlic in a bottle throw it out if expired
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shigellosis
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bacillary dysentery: most cases shigella sonnei, 90,000 cases every year in US usually to break out in the school system
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Sources & signs of Shigellosis
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Sources are human fecal contamination of food, beverages, vegetables, and water signs are watery or bloody diarrhea , nausea, vomiting, cramps, fever the onset can be 2 days and the duration is 5 to 7 days
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Toxoplasmosis
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Toxoplasma gondii - intracellular protozoan which causes hundred twelve thousand five hundred cases annually , pregnant women and immunocompromised are at greatest risk
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Toxoplasmosis sources and signs
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Sources include infected cats, soil, undercooked meat signs include fever, headache, swollen lymph nodes if a pregnant woman's fetus gets contaminated it could grow blind and with learning disabilities
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What is the emerging pathogen in raspberries
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Cyclospora a protozoan he was found in 1996 and imported raspberries
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Listeria monocytogenes this is an emergent pathogen what are its sources and sign?
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Sources come from ready to eat meats such as hot dogs and soft cheeses such as Brie ,feta, & queso fresco
Signs can include human abortions and stillbirths and septicemia in young or low immune |
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How does the transmission occur in emerging pathogens such as Cyclospora and Listeria monocytogenes ?
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Contamination can occur at several points along the food chain, it could be on the farm or in the field, at the slaughter plant, during processing, at the point of sale, or in the home
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What foods are most likely to be contaminated?
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sleet raw meat and poultry, raw eggs-even in uncooked brownie, cake or cookie dough; unpasteurized milk, raw shellfish, unwashed raw fruits and vegetables, unpasteurized fruit juice such as juices from a juicer
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What people have a higher risk of foodborne illnesses?
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Infants, pregnant woman, young children and older adults, people with weakened immune systems and individuals with certain chronic diseases, as well as any individual working in an institution
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Why gamble with your health?
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It takes about half hour to 6 weeks to become ill from unsafe foods, you may become sick later even if you feel ok after eating.
signs and symptoms: can include upset stomach, fever, diarrhea, vomiting, dehydration that can sometimes be severe. |
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How can we teach others to be safe when handling food in the home?
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By following simple guidelines and proper guidelines in clean, cook, chill, leftovers
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Proper cleaning techniques while handling food
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Wash hands carefully and frequently especially after using the bathroom, changing infant diapers, cleaning up animal feces.
Wash hands before preparing food wash raw fruits and vegetables before eating, and after contact with raw meat or poultry wash hands, utensils and kitchen surfaces with hot soapy water |
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Proper ways to handle foods in the house
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Defrost meat in the refrigerator, cook beef and beef products thoroughly the internal temperature should be at 160 degrees Fahrenheit , cook poultry and eggs thoroughly internal temperature of 170 to 180 degrees, eat cooked food promptly, refrigerate leftovers within 2 hours after cooking, store in shallow containers.
drink pasteurized milk and juices |
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Other ways of avoiding contamination in the home with your food products
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Remember that wet or damp dishcloths are ideal environment for bacterial growth. Remember to separate raw, cooked, and ready to eat foods while shopping, preparing or storing food. Use different cutting boards for your meats, and vegetables, and replace often. Never serve food on a plate that held raw meat, fish, poultry
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Recommended refrigerator and freezer temperatures
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Set fridgerator at 40 degrees Fahrenheit or below and set freezer at 0 degrees Fahrenheit remember the fall off plan ahead to defrost foods. The best way to thaw perishable foods is in the refrigerator!
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When to leave your leftovers
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Refrigerate leftovers may become unsafe within 3 to 4 days even deli meats. If in doubt toss it out!
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Food allergy
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Immunological response to food an allergic reaction. Body protecting itself - release of histamine. Affects multiple body systems, the GI tract, respiratory, skin, cardiovascular . Exposure can cause serious problems or death; anaphylaxis -constriction of bronchi it's the most severe reaction
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Anaphylaxis
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A sudden severe potentially fatal systemic allergic reaction (LTA), that can involve various body systems, such as respiratory, circulatory, gastrointestinal, and the skin period symptoms occur within minutes to 2 hours after ingestion of the offending allergen. Death may occur
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What is hospital policy standardized nursing procedures when dealing with anaphylaxis?
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RN initiates emergency response system. RN assesses airway, breathing, and circulation including 02 saturation and blood pressure. RN initiate supportive measures as indicated.
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What are the RN's supportive measures that are initiated at the time as anaphylaxis?
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Epinephrine, 1:1000m 0.3 ml IM for hypoxia, hypotension, and you edema, and rapidly developing skin reactions. benadryl, 50 mg,IM once.
Oxygen at 8 to 10 L / minute by mask or 4 to 6 L / min via nasal cannula for o2 saturation less than 90%, or if a second dose of epinephrine is required |
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More standardized nursing procedures continued...
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RN starts IV with normal saline at a wide open rate for patients with systolic blood pressure less than 90 and monitors blood pressure every 5 to 10 minutes during use of this infusion rate . RN monitors vital signs and o2 saturation at least every 10 minutes. If vital signs after initial 10 minutes are not improved, repeat dose of epinephrine (1:1000, 0.3 ml IM.
For wheezing and respiratory distress, albuterol buy a nebulizer, 1 ampule may be given in repeated every 15 minutes. |
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What is a food intolerance?
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Is a reaction to the chemicals in food, no immune system response, no serious life-threatening side effects symptoms can include bloating, gas, abdominal discomfort. More common than allergies. Histamine toxicity cheese, wine and fish. Gluten intolerance. Corn products.
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Food allergy facts
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Doubling the food allergy over the past 10 years, particularly peanut allergy. Latest statistics show continual increase with peanut allergy as a leading cause. About 12 million Americans affected, 4%, about half or peanut and / or tree nut, about 3 million school-age children, about 8%, onset at any age. There is no cure just strict avoidance is the only way to prevent allergic reaction
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hidden allergens
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Eggs - baked goods, noodles.
Milk - pies, cheese. Soy - baked goods, candy, TV dinners. Wheat - flowers, soup mixes, snacks. Peanuts - candy, baked goods, ice cream. Fish - seafood flavors. New food labels should help |
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Barriers to nutrition
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Alterations in health, age such as infants more prone as well as elderly. barriers include poor fitting dentures, poor dental health, low socioeconomic status, cognitive disorders such as not knowing what to buy, altered sensory perception, swallowing impairment, mechanical fixation of the jaw from surgery, lock jaw, TMJ, & knowlege deficient
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Nursing interventions for barriers to nutrition
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Dental screening and inspection, providing nutritious foods examples would be from food banks, social agencies, meals on wheels, Leche League. Continually monitor for swallowing difficulty use thickened liquids if needed for jaw surgery use a liquid diet; assess and educate if there is a knowledge deficit
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