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An infectious bacterium in a food can cause various effects, such as diarrhea, vomiting, sepsis, meningitis, Guillain-Barré syndrome, and death. Most of the times, as the dose increases, the severity of the pathological effects increases, and a "dose-effect relationship" can often be established.
The infectious dose of a pathogen is the number of cells required to infect the host. All pathogens have an infectious dose typically given in number of cells. The infectious dose varies by organism and can be dependent on the specific type of strain. [21] Some pathogens can infect a host with only a few cells, while others require millions or ...
As an example of environmental specimens, the viral load of norovirus can be determined from run-off water on garden produce. [3] Norovirus has not only prolonged viral shedding and has the ability to survive in the environment but a minuscule infectious dose is required to produce infection in humans: less than 100 viral particles. [4]
The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer's age and overall health. Pathogens vary in minimum infectious dose; for example, Shigella sonnei has a low estimated minimum dose of < 500 colony-forming units (CFU) while ...
Airborne transmission is complex, and hard to demonstrate unequivocally [20] but the Wells-Riley model can be used to make simple estimates of infection probability. [21] Some airborne diseases can affect non-humans. For example, Newcastle disease is an avian disease that affects many types of domestic poultry worldwide that is airborne.
Examples include E-coli; whooping cough; and seasonal influenza. [citation needed] NML also has Containment Level 3 (CL3) laboratories (8.6% of lab space). Risk Group 3 pathogens may be transmitted by the airborne route, often need only a low infectious dose to produce effects, and can cause serious or life-threatening disease.
Relevant microbes may be viruses, bacteria, or fungi, and they may be spread through breathing, talking, coughing, sneezing, spraying of liquids, toilet flushing or any activities which generate aerosol particles or droplets or generate fomites, such as raising of dust.
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 ...