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In the case of infectious disease outbreaks, a quick identification of the causative agent and mode(s)...

In the case of infectious disease outbreaks, a quick identification of the causative agent and mode(s) of transmission reduces the likelihood of adverse health effects in the population. Unfortunately, epidemiologists sometimes cannot easily determine the source of infection and any associated risk factors. For example, several outbreaks of Cyclosporiasis in the 1990s challenged epidemiologists in terms of source identification (Herwaldt, 2000). The identification and implementation of control measures prior to identifying the source of infection represents another interesting challenge. Public health officials must act quickly to prevent the spread of infection; this urgency often forces them to make decisions about control measures without absolute certainty about the source of infection. describe the criteria you would use to implement source control measures before a positive identification of the source.

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infectious diseases is caused by organisms such as bacteria, viruses, fungai or parasites...many organisms live in and on our body.they can be either acute,subacute or chronic depending upon the incubation period and lethality of the organism.

various types of control are possible.some of them are below

1)hand washing it is the most effective and most important part of infection control.

2)use personal protective equipment like aprons,face mask,gloves during examination of patients.

3)we should dispose contaminated waste safely to avoid contamination.

4)always place patients with lethal infection disease in isolation to prevent spread of infection.

5)always correctly dispose off secretions and soiled material of the patient according to protocols.

6)we should do routine immunisation of the more prevalent disease in the community.

7)we should screen the high risk population to find out subclinical cases of infectious disease.

8)proper disposal of sewage and water discharge.

9)proper education of staff and patients about hospital acquired infection.

10)always emphasise on personal hygiene and always take care of hygiene while serving or preparing food.

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