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Water/Food Disease
Characteristics & Control of water- & foodborne diseases
Question | Answer |
---|---|
Disease: Botulism food poisoning | Agent: Clostridium botulinum & C. parabotulinum |
Disease: Staphylococcus food poisoning | Agent: Staphylococcus aureus |
Disease: Clostridium perfringens food poisoning | Agent: Clostridium perfringens |
Disease: Bacillus cereus food poisoning- diarrheal type | Agent: Bacillus cereus, toxin heat labile |
Disease: Salmonellosis | Agent: Salmonella typhimurium, S. newport, S. enteritidis, S. montevideo |
Disease: Typhoid fever | Agent: Typhoid bacillus, Salmonella typhosa |
Disease: Paratyphoid fever | Agent: Salmonella paratyphi |
Disease: Shifellosis (Bacillary dysentery) | Agent: Shigella |
Disease: Cholera | Agent: Vibrio cholera, Vibrio comma |
Disease: Melioidosis | Agent: Pseudomonas pseudomallei |
Disease: Brucellosis (undulant fever) | Agent: Brucella melitensis- goat; Br. abortus- cow; Br. suis- pig |
Disease: Streptococcal infections Diphtheria | Agent: Streptococcus pyogenes |
Disease: Tuberculosis | Agent: Mycobacterium tuberculosis |
Disease: Campylobacter enteritis | Agent: Campylobacter jejuni |
Disease: Vibrio parahaemolyticus gastroeneritis | Agent: Vibrio parahaemolyticus |