Botulism secondary prevention: Difference between revisions
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Created page with "{{Botulism}} {{CMG}} {{MJM}} ==Overview== After someone has been exposed to the clostridium botulinum bacteria, there needs to be ways to stop it from spreading and e..." |
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{{Botulism}} | {{Botulism}} | ||
{{CMG}} | {{CMG}}; {{AE}}{{MJM}} | ||
{{MJM}} | |||
==Overview== | ==Overview== | ||
Secondary prevention strategies include prompt diagnosis and treatment of the infected patient with antitoxin, identifying the source of the infection and discarding the contaminated food source, or disinfecting surfaces that have been exposed to the bacteria with 0.1% hydrochlorite bleach solution. | |||
==Secondary Prevention== | |||
Secondary prevention strategies include: | |||
* Prompt diagnosis and treatment of infected patients with [[antitoxin]] | |||
* | * Identifying the source of the infection and discarding the contaminated food source | ||
* Disinfecting surfaces that have been exposed to the bacteria with 0.1% bleach solution | |||
* | |||
* | |||
==References== | ==References== | ||
{{Reflist|2}} | {{Reflist|2}} | ||
{{WikiDoc Help Menu}} | |||
{{WikiDoc Sources}} | |||
Latest revision as of 14:28, 24 May 2017
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Botulism Microchapters |
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Diagnosis |
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Treatment |
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Case Studies |
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Botulism secondary prevention On the Web |
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American Roentgen Ray Society Images of Botulism secondary prevention |
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Risk calculators and risk factors for Botulism secondary prevention |
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: Michael Maddaleni, B.S.
Overview
Secondary prevention strategies include prompt diagnosis and treatment of the infected patient with antitoxin, identifying the source of the infection and discarding the contaminated food source, or disinfecting surfaces that have been exposed to the bacteria with 0.1% hydrochlorite bleach solution.
Secondary Prevention
Secondary prevention strategies include:
- Prompt diagnosis and treatment of infected patients with antitoxin
- Identifying the source of the infection and discarding the contaminated food source
- Disinfecting surfaces that have been exposed to the bacteria with 0.1% bleach solution