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Microbial hazards associated with food preparation in Central South African HIV/Aids hospices

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  • معلومة اضافية
    • Contributors:
      Venter, P.; Lues, J.F.R.; Central University of Technology, Free State. Faculty of Health and Environmental Sciences. School of Agriculture and Environmental Sciences
    • بيانات النشر:
      Central University of Technology, Free State
    • الموضوع:
      2010
    • Collection:
      Central University of Technology (CUT), Free State: DSpace
    • نبذة مختصرة :
      Thesis (M. Tech.) -- Central University of Technology, Free State, 2010 ; South Africa currently faces one of the highest HIV prevalence rates in the world. As this prevalence rises, the strain placed on its hospitals is likely to increase due to the shortage of beds. The devastating effects of HIV/AIDS initiated the establishment of a hospice which is a non-governmental organisation whose goal is the provision of care for terminally ill patients, either in their homes, in hospitals or in a hospice’s own in-patients wards. Part of the hospice’s mission is to offer palliative care without charge to anyone who requires it. The basic elements of hospice care include pain and symptom management, provision of support to the bereaving family and promoting a peaceful and dignified death. This also includes the provision of cooked foods to the patients using the kitchen facilities of the hospices for this activity. It is well known that the kitchen is particularly important in the spread of infectious disease in the domestic environment due to many activities that occur in this particular setting. Food and water safety is especially important to the persons infected with the human immunodeficiency virus (HIV) or with immunodeficiency syndrome (AIDS).It is estimated that food-borne pathogens (disease–causing agents) are responsible for 76 million illnesses, some resulting in death, in the United States alone every year. In one study of patients with AIDS, two-thirds had diarrhoeal disease and in two-thirds of these, the following enteric pathogens were identified: Salmonella, Shigella, Listeria, Yersnia, Cryptosporidium, Entamoeba histolylica and Campylobacter sp. In an epidemiological study of patients with HIV infection a close association was found between consumption of raw or partially cooked fish and antimicrobial-resistant Mycobacterium avium complex. Antibiotic resistance in food-borne pathogens has become a reality and this poses a serious threat to the medical fraternity since it diminishes the effectiveness of ...
    • File Description:
      962 544 bytes; application/pdf
    • Relation:
      http://hdl.handle.net/11462/135
    • الدخول الالكتروني :
      http://hdl.handle.net/11462/135
    • Rights:
      Central University of Technology, Free State
    • الرقم المعرف:
      edsbas.2D2D40FE