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EMERGING PATHOGENS

EMERGING PATHOGENS. Emerging Infections Conditions increasing in terms of their extent or impact on populations Microorganisms that are appearing for the first time HIV/AIDS is an infection that will challenge the public health system for some years to come.

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EMERGING PATHOGENS

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  1. EMERGING PATHOGENS • Emerging Infections • Conditions increasing in terms of their extent or impact on populations • Microorganisms that are appearing for the first time • HIV/AIDS is an infection that will challenge the public health system for some years to come

  2. Lesser-known infectious conditions are also examples of current infectious diseases that are emerging as important public health challenges • E. coli (escherichia coli 0157.H7) • Other foodborne pathogens • Campylobacter jejuni • Salmonella • Listeria monocytogenes • Vibrio species

  3. Multi-drug-resistant pathogens • Emergence of drug-resistant strains (microbial adaptation) has reduced the effectiveness of treatment for several common infections -- examples incllude: • Tuberculosis (“return of an old enemy”) • Gonorrhea • Pneumococcal infections • Hospital-acquired (nosocomial) staphylococcal and enterococcal infections

  4. EMERGENCE OF A PUBLIC HEALTH THREAT (Presented as overhead in class; not available as a PowerPoint slide.)

  5. Factors Contributing to the Emergenceof Foodborne Diseases • Changes in human demographics and behavior • Changes in technology and industry • International travel and commerce • Microbial adaptation • Economic development and land use • Breakdown of public health measures

  6. Prevention and Control of Foodborne Diseases • Careful food production -- e.g., requiring food industries to identify points in food production where contamination may occur and target resources towards processes that may reduce or eliminate foodborne hazards • Food-handling precautions by preparers of meals -- e.g., refrigeration to prevention multiplication of pathogens, heating of potentially hazardous foods, avoidance of cross-contamination by separating cooked and raw foods, sanitation via washing hands, cutting boards, and other potentially contaminated surfaces

  7. Consumer avoidance of high-risk foods, such as runny eggs, hamburgers and steaks that are pink in the center, and raw shellfish • An informative web site: • http://www.cdc.gov/ncidod/EID/

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