04
malaria
Malaria is an infectious parasitic disease caused by the infection of malaria parasites through the bite of Anopheles mosquitoes or through the transfusion of the blood of a malaria carrier. With the arrival of summer,
Anopheles mosquitoes enter the active period. The first symptoms (fever, headache, and chills) may be mild, similar to a cold, followed by intermittent chills, fever, and sweating, which are typical of malaria,
usually 10-15 days after the bite of an infected mosquito. If not treated in time, falciparum malaria will develop into severe cases, brain damage, liver and kidney damage, pulmonary edema, shock, hemolysis and other complications are life-threatening.
Prevention and control measures:
- The key to malaria prevention is prevention of Anopheles mosquito bites, which can be achieved through insecticide-treated mosquito nets, wearing long sleeves and trousers, applying mosquito repellent to exposed areas of the skin and avoiding areas where Anopheles mosquitoes are active.
2.Persons with a history of travel to malaria-endemic areas should report in advance if they have clinical manifestations such as chills, fever and sweating before entering the country, and cooperate with customs quarantine personnel for relevant inspection.
After returning home, pay attention to your physical condition, and go to the hospital immediately if you have relevant symptoms (Chongqing Public Health Medical Treatment Center, the First Affiliated Hospital of Chongqing Medical University, and all district and county people's hospitals can carry out malaria testing).
3.Returning personnel must inform the doctor of their recent travel history and symptoms. If malaria is diagnosed, anti-malarial drugs should be taken throughout the treatment according to the doctor's advice and in sufficient quantities to avoid recurrence and drug resistance.
05
Brucellosis
Brucellosis, referred to as brucellosis, is a zoonotic infectious - allergic disease caused by brucellosis invading the body. Sheep and cattle suffering from brucellosis are the main infectious sources of brucellosis in humans.
People may be infected if they do not pay attention to protection in the process of feeding, milking, shearing, slaughtering and processing skin, hair and meat. People can also become infected by eating unpasteurized meat and milk from infected animals. Symptoms usually appear 1-3 weeks after infection, bruceopathy can involve all organs and systems of the body, the main symptoms are fever, fatigue, sweating, muscle and joint pain, etc.
Prevention and control measures:
(1) Veterinary, breeding, herding, lambing, lambing and livestock trading, slaughtering, fur, milk and meat processing personnel, catering and other professional groups in the process of work to strengthen personal protection.
2.In the process of processing and cooking beef and mutton or its internal organs, the public should wear gloves to wash the meat, cut the meat, separate the meat from the raw and cooked, and cook it thoroughly. Do not eat unsterilized "raw milk", do not process and eat sheep and cow placenta.
3.If you have recently (within 3 months) been in contact with cattle, sheep and other livestock or animal products, and have flu-like symptoms accompanied by fever, sweating, fatigue, large joint swelling and pain, you should promptly go to a local medical institution for testing. If brucellosis is diagnosed, the treatment process should follow the doctor's advice to avoid chronic situation.
06
Foodborne disease
Foodborne diseases refer to infectious or toxic diseases caused by toxic and harmful substances that enter the human body through ingestion, in fact, people often say "food poisoning". As summer temperatures rise, harmful bacteria multiply faster and food-borne diseases are more common.
At the same time, with the increase of rain, the growth of various wild mushrooms is accelerated, and food-borne disease incidents often occur due to the accidental consumption of toxic wild mushrooms.
Protective measures:
- Do not buy or eat wild mushrooms. Ingestion of poisonous wild mushrooms often causes food-borne illness events such as vomiting, diarrhea, nervous system disorders, liver and kidney function impairment, and even death. The fundamental way to prevent toxic mushroom poisoning is not to pick or eat wild mushrooms.
2.Ensure food safety and hygiene. Try to purchase food ingredients in supermarkets or wet markets with health protection to ensure that the ingredients are fresh, safe and harmless. Do not buy unqualified food, and choose a well-qualified and clean restaurant when dining out.
3.Cook processed ingredients correctly. Food should be fully cooked and cooked before eating, pay attention to the separation of raw and cooked food during food processing and storage, avoid mixing raw and cooked food with cutting board knives,
and prevent cross-contamination of raw and cooked food. Prepare meals as needed for each meal, try not to leave food, leftover food should be stored in the refrigerator, avoid direct or indirect contact with raw and cooked food, and fully heat before eating.
