Search results
Results from the WOW.Com Content Network
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
Biological safety cabinets (BSC), first commercially available in 1950, [7] are fairly common devices designed to provide effective primary biocontainment in laboratories working with highly infectious agents. Three general levels and types have been devised (Class I, Class II, and Class III). Biosafety suites are suites of laboratory rooms ...
The following outline is provided as an overview of and topical guide to concepts related to infectious diseases in humans.. Infection – transmission, entry/invasion after evading/overcoming defense, establishment, and replication of disease-causing microscopic organisms (pathogens) inside a host organism, and the reaction of host tissues to them and to the toxins they produce.
Certain procedures in which infectious aerosols or splashes may be created are conducted in biological safety cabinets or other physical containment equipment. [21] Extreme precautions are taken with contaminated sharp items. Biosafety level 2 is suitable for work involving agents of moderate potential hazard to personnel and the environment. [22]
In biology, a pathogen (Greek: πάθος, pathos "suffering", "passion" and -γενής, -genēs "producer of"), in the oldest and broadest sense, is any organism or agent that can produce disease. A pathogen may also be referred to as an infectious agent, or simply a germ. [1] The term pathogen came into use in the 1880s.
Tetracycline-class antibiotics No Respiratory syncytial virus (RSV) Respiratory syncytial virus infection A variety of laboratory tests Treatment for RSV infection is focused primarily on supportive care. Under research [33] Rhinosporidium seeberi: Rhinosporidiosis: No Rhinovirus: Rhinovirus infection No Rickettsia species Rickettsial infection No
An infectious disease agent can be transmitted in two ways: as horizontal disease agent transmission from one individual to another in the same generation (peers in the same age group) [3] by either direct contact (licking, touching, biting), or indirect contact through air – cough or sneeze (vectors or fomites that allow the transmission of the agent causing the disease without physical ...
The goal is to help workers rapidly identify the severity of a biohazard from a distance and through colour and design standardization. [citation needed] Biological hazard symbol design: A red on white or white-coloured background is used behind a black biohazard symbol when integrated with a DANGER sign, label or paragraph.