keluaran hk tahun 2020
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2024-10-09 20:34:54 Source:keluaran hk tahun 2020
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keluaran hk tahun 2020,angka mingguan hk,keluaran hk tahun 2020 The high incidence of Campylobacterdiarrhoea, as well as its duration and possible complications, makes it highly important from a socio-economic perspective. In developing countries, Campylobacterinfections in children under the age of 2 years are especially frequent, sometimes resulting in death. Campylobacterare mainly spiral-shaped, “S”-shaped, or curved, rod-shaped bacteria. Currently, there are 17 species and 6 subspecies assigned to the genus Campylobacter, of which the most frequently reported in human diseases are C. jejuni(subspecies jejuni) and C. coli. Other species such as C. lariand C. upsaliensishave also been isolated from patients with diarrhoeal disease, but are reported less frequently. Campylobacteriosis is the disease caused by the infection with Campylobacter: Campylobacterspecies are widely distributed in most warm-blooded animals. They are prevalent in food animals such as poultry, cattle, pigs, sheep and ostriches; and in pets, including cats and dogs. The bacteria have also been found in shellfish. The main route of transmission is generally believed to be foodborne, via undercooked meat and meat products, as well as raw or contaminated milk. Contaminated water or ice is also a source of infection. A proportion of cases occur following contact with contaminated water during recreational activities. Campylobacteriosis is a zoonosis, a disease transmitted to humans from animals or animal products. Most often, carcasses or meat are contaminated by Campylobacterfrom faeces during slaughtering. In animals, Campylobacterseldom causes disease. The relative contribution of each of the above sources to the overall burden of disease is unclear but consumption of undercooked contaminated poultry is believed to be a major contributor. Since common-source outbreaks account for a rather small proportion of cases, the vast majority of reports refer to sporadic cases, with no easily discernible pattern. Estimating the importance of all known sources is therefore extremely difficult. In addition, the wide occurrence of Campylobacteralso hinders the development of control strategies throughout the food chain. However, in countries where specific strategies have been put in place to reduce the prevalence of Campylobacterin live poultry, a similar reduction in human cases is observed. Treatment is not generally required, except electrolyte replacement and rehydration. Antimicrobial treatment is recommended in invasive cases (when bacteria invade the intestinal mucosa cells and damage the tissues) or to eliminate the carrier state (the condition of people who harbour Campylobacterin their bodies and keep shedding the bacteria while remaining asymptomatic). There are a number of strategies that can be used to prevent disease from Campylobacter: In partnership with other stakeholders, WHO is strongly advocating the importance of food safety as an essential element in ensuring access to safe and nutritious diets. WHO is providing policies and recommendations that cover the entire food chain from production to consumption, making use of different types of expertise across different sectors. WHO is working towards the strengthening of food safety systems in an increasingly globalized world. Setting international food safety standards, enhancing disease surveillance, educating consumers and training food handlers in safe food handling are amongst the most critical interventions in the prevention of foodborne illnesses. In collaboration with the Food and Agriculture Organization of the United Nations (FAO), the World Organisation for Animal Health (OIE) and the WHO Collaborating Centre at the University of Utrecht, WHO published the report The global view of campylobacteriosis in 2012. WHO is strengthening the capacities of national and regional laboratories in the surveillance of foodborne pathogens, such as Campylobacterand Salmonella. WHO is also promoting the integrated surveillance of antimicrobial resistance of pathogens in the food chain, collecting samples from humans, food and animals and analysing data across the sectors. WHO, jointly with FAO, is assisting Member States by coordinating international efforts for early detection and response to foodborne disease outbreaks through the network of national authorities in Member States. WHO also provides scientific assessments as basis for international food standards, guidelines and recommendations developed by the FAO/WHO Codex Alimentarius Commission to prevent foodborne diseases. The following guidance will help people to stay safe while travelling: WHO provides the following guidance for people handling food:Campylobacter
1 May 2020 Key facts
The burden of foodborne diseases, including Campylobacteriosis, is substantial: every year almost 1 in 10 people fall ill and 33 million of healthy life years are lost. Foodborne diseases can be severe, especially for young children. Diarrhoeal diseases are the most common illnesses resulting from unsafe food, with 550 million people falling ill yearly (including 220 million children under the age of 5 years). Campylobacteris 1 of the 4 key global causes of diarrhoeal diseases.The disease
Sources and transmission
Treatment
Prevention methods
WHO response
Recommendations for the public and travellers
Recommendations for food handlers
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