Yahaya Mohammed Katagum

By Yahaya Mohammed Katagum, Hayati Binti Kadir Shahar, Faisal Bin Ibrahim, Anisah Baharom and Rafee Baharudin

This training module focuses on providing basic guidance on the current recommended approaches regarding malaria basic information, signs/symptoms, case detection, treatment, referral, and effective prevention strategies. The module can be used for in-service training programs on malaria or to assist in improving other health educator’s work as well as serve as referral handbook for practicing health professionals. It can thus be used as a stand-alone training or together with modules dealing with other aspects of malaria control, prevention and elimination. The module uses a problem-solving approach to facilitate understanding and thereby motivate trainees on improved malaria case management. In essence, the training aims to generally improve the knowledge, attitudes and practices (KAP) of the most common handlers of malaria cases in this part of the world, the training module is then expected to improve services obtained by the majority of patients on malaria. On completion of training using this module, trainees will have acquired appreciable knowledge and skills on malaria basic-information, signs/symptoms, case detection/differentials, recommended drug treatment/appropriate dosing, indication for referral of complicated cases, effective prevention methods and the need to sensitise communities to stand up against malaria.

Part of the book: Current Topics and Emerging Issues in Malaria Elimination

By Ibrahim Musa Moi, Zuhairu Ibrahim, Bashir Mohammed Abubakar, Yahaya Mohammed Katagum, Auwal Abdullahi, Gandi Ajibji Yiga, Badamasi Abdullahi, Ibrahim Mustapha, Jallaba Ali, Zinat Mahmud, Hamisu Maimusa, Halima Oge Katagum, Aisha Muhammad Malami, Aminu Mustapha and Istifanus Ayuba

Thousands of foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. Foodborne pathogens can contaminate food items not only during production and processing, but also at the time of storage and transport before consuming. During their growth, these microorganisms are capable of secreting different type of toxins into the extracellular environment. Likewise, other harmful substances can be also released and can contaminate food after breakup of food pathogens. Many microbial toxins can withstand inactivation, and can endure harsh treatment during food processing. Many of these molecules are partaken in cellular processes and can display different mechanisms of pathogenesis of foodborne organisms. Thus studying the properties of foodborne pathogens can help in the understanding of their contamination and inactivation. In the present review, we discussed extensively on the properties of foodborne pathogens including bacteria, viruses and parasites. In addition, some of the diseases caused by foodborne pathogens and the mechanism of their pathogenesis were also discussed.

Part of the book: Foodborne Pathogens