Protect Yourself from Legionnaires' Disease
Protect Yourself from Legionnaires' Disease

Author: Matthew R. Freije

Publisher:

Published: 2011-01

Total Pages: 118

ISBN-13: 9781930488175

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Tens of thousands of people contract Legionnaires' disease each year, 5 to 30% of whom die from it within a few days. You can get the disease while showering, brushing your teeth, drinking water, washing your face, bathing in a hot tub, or walking by a decorative fountain. Legionnaires' disease is not rare. People just think it's rare because over 90% of the cases go undetected. Many deaths attributed to pneumonia are actually caused by Legionella bacteria. In simple language, Legionella expert Matt Freije explains how to avoid the disease in public places-for example, in hospitals, office buildings, and hotels-and how to reduce your risk at work, at the dentist, and from various types of equipment like misters, cooling towers, decorative fountains, hot tubs, and whirlpool bathtubs. The book starts with facts you need to know about Legionnaires' disease: causes, symptoms, susceptibility, death rate, diagnosis, undetected cases. The survivor stories in chapter 2 will make you realize how horrible the disease is, and that it can affect anyone. The last chapter tells how to avoid the disease at home. Advice is given about faucets and showers, water heaters, softeners, filters, humidifiers, and home construction.

Management of Legionella in Water Systems
Management of Legionella in Water Systems

Author: National Academies of Sciences, Engineering, and Medicine

Publisher: National Academies Press

Published: 2020-02-20

Total Pages: 291

ISBN-13: 030949382X

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Legionnaires' disease, a pneumonia caused by the Legionella bacterium, is the leading cause of reported waterborne disease outbreaks in the United States. Legionella occur naturally in water from many different environmental sources, but grow rapidly in the warm, stagnant conditions that can be found in engineered water systems such as cooling towers, building plumbing, and hot tubs. Humans are primarily exposed to Legionella through inhalation of contaminated aerosols into the respiratory system. Legionnaires' disease can be fatal, with between 3 and 33 percent of Legionella infections leading to death, and studies show the incidence of Legionnaires' disease in the United States increased five-fold from 2000 to 2017. Management of Legionella in Water Systems reviews the state of science on Legionella contamination of water systems, specifically the ecology and diagnosis. This report explores the process of transmission via water systems, quantification, prevention and control, and policy and training issues that affect the incidence of Legionnaires' disease. It also analyzes existing knowledge gaps and recommends research priorities moving forward.

Procedures to Investigate Waterborne Illness
Procedures to Investigate Waterborne Illness

Author: International Association for Food Protection

Publisher: Springer

Published: 2016-07-12

Total Pages: 164

ISBN-13: 3319260278

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Written by a team of international experts, this third edition designed to guide public health personnel or teams in any country that investigates reports of alleged waterborne illnesses. The manual is based on epidemiologic principles and investigative techniques that have been found effective in determining causal factors of disease incidence. The guidelines are presented in the sequence usually followed during investigations and are organized so that an investigator can easily find the information needed in any phase of an investigation. The book services as a guide to: • Develop a waterborne disease surveillance and emergency operations program • Handle illness alerts and water-related complaints that may be related to illness • Interview ill persons, those at risk, and controls • Develop a case definition • Transport water specimens and clinical specimens • Trace sources of contamination • Identify factors responsible for contamination, survival of pathogenic microorganisms or toxic substances, and/or propagation of pathogens • Collate and interpret collected data • Report information about the outbreak This edition has been extensively updated. A section has been added on water not intended for drinking as a source of illness. The chapter on “collection and analysis of data” has been significantly expanded to explain how data is collected and used to suggest possible vehicles, routes, and agents. The book is designed to improve the quality of investigation of outbreaks and disease surveillance. The International Association for Food Protection is a non-profit association of food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides Members with an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia along with international interaction between food safety professionals.

Guidelines for Drinking-water Quality
Guidelines for Drinking-water Quality

Author: World Health Organization

Publisher: World Health Organization

Published: 1993

Total Pages: 260

ISBN-13: 9789241545037

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This volume describes the methods used in the surveillance of drinking water quality in the light of the special problems of small-community supplies, particularly in developing countries, and outlines the strategies necessary to ensure that surveillance is effective.

Caring for People who Sniff Petrol Or Other Volatile Substances
Caring for People who Sniff Petrol Or Other Volatile Substances

Author: National Health and Medical Research Council (Australia)

Publisher:

Published: 2011

Total Pages: 33

ISBN-13: 9781864965223

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These guidelines provide recommendations that outline the critical aspects of infection prevention and control. The recommendations were developed using the best available evidence and consensus methods by the Infection Control Steering Committee. They have been prioritised as key areas to prevent and control infection in a healthcare facility. It is recognised that the level of risk may differ according to the different types of facility and therefore some recommendations should be justified by risk assessment. When implementing these recommendations all healthcare facilities need to consider the risk of transmission of infection and implement according to their specific setting and circumstances.

Impacts of Climate Change on Human Health in the United States
Impacts of Climate Change on Human Health in the United States

Author: US Global Change Research Program

Publisher: Simon and Schuster

Published: 2018-02-06

Total Pages: 592

ISBN-13: 1510726217

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As global climate change proliferates, so too do the health risks associated with the changing world around us. Called for in the President’s Climate Action Plan and put together by experts from eight different Federal agencies, The Impacts of Climate Change on Human Health: A Scientific Assessment is a comprehensive report on these evolving health risks, including: Temperature-related death and illness Air quality deterioration Impacts of extreme events on human health Vector-borne diseases Climate impacts on water-related Illness Food safety, nutrition, and distribution Mental health and well-being This report summarizes scientific data in a concise and accessible fashion for the general public, providing executive summaries, key takeaways, and full-color diagrams and charts. Learn what health risks face you and your family as a result of global climate change and start preparing now with The Impacts of Climate Change on Human Health.

Global Issues in Water, Sanitation, and Health
Global Issues in Water, Sanitation, and Health

Author: Institute of Medicine

Publisher: National Academies Press

Published: 2009-10-25

Total Pages: 328

ISBN-13: 0309138728

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As the human population grows-tripling in the past century while, simultaneously, quadrupling its demand for water-Earth's finite freshwater supplies are increasingly strained, and also increasingly contaminated by domestic, agricultural, and industrial wastes. Today, approximately one-third of the world's population lives in areas with scarce water resources. Nearly one billion people currently lack access to an adequate water supply, and more than twice as many lack access to basic sanitation services. It is projected that by 2025 water scarcity will affect nearly two-thirds of all people on the planet. Recognizing that water availability, water quality, and sanitation are fundamental issues underlying infectious disease emergence and spread, the Institute of Medicine held a two-day public workshop, summarized in this volume. Through invited presentations and discussions, participants explored global and local connections between water, sanitation, and health; the spectrum of water-related disease transmission processes as they inform intervention design; lessons learned from water-related disease outbreaks; vulnerabilities in water and sanitation infrastructure in both industrialized and developing countries; and opportunities to improve water and sanitation infrastructure so as to reduce the risk of water-related infectious disease.

WHO Guidelines on Hand Hygiene in Health Care
WHO Guidelines on Hand Hygiene in Health Care

Author: World Health Organization

Publisher: World Health Organization

Published: 2009

Total Pages: 0

ISBN-13: 9789241597906

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The WHO Guidelines on Hand Hygiene in Health Care provide health-care workers (HCWs), hospital administrators and health authorities with a thorough review of evidence on hand hygiene in health care and specific recommendations to improve practices and reduce transmission of pathogenic microorganisms to patients and HCWs. The present Guidelines are intended to be implemented in any situation in which health care is delivered either to a patient or to a specific group in a population. Therefore, this concept applies to all settings where health care is permanently or occasionally performed, such as home care by birth attendants. Definitions of health-care settings are proposed in Appendix 1. These Guidelines and the associated WHO Multimodal Hand Hygiene Improvement Strategy and an Implementation Toolkit (http://www.who.int/gpsc/en/) are designed to offer health-care facilities in Member States a conceptual framework and practical tools for the application of recommendations in practice at the bedside. While ensuring consistency with the Guidelines recommendations, individual adaptation according to local regulations, settings, needs, and resources is desirable. This extensive review includes in one document sufficient technical information to support training materials and help plan implementation strategies. The document comprises six parts.

Principles of Food Sanitation
Principles of Food Sanitation

Author: Norman G. Marriott

Publisher: Springer Science & Business Media

Published: 2013-03-09

Total Pages: 432

ISBN-13: 1475762631

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Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).