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Diseases » Streptococcal Infections » Risk Factors
 

Risk Factors for Streptococcal Infections

List of Risk Factors for Streptococcal Infections

The list of risk factors mentioned for Streptococcal Infections in various sources includes:

Risk factors discussion:

Associated Foods: Group A: Food sources include milk, ice cream, eggs, steamed lobster, ground ham, potato salad, egg salad, custard, rice pudding, and shrimp salad. In almost all cases, the foodstuffs were allowed to stand at room temperature for several hours between preparation and consumption. Entrance into the food is the result of poor hygiene, ill food handlers, or the use of unpasteurized milk.

Group D: Food sources include sausage, evaporated milk, cheese, meat croquettes, meat pie, pudding, raw milk, and pasteurized milk. Entrance into the food chain is due to underprocessing and/or poor and unsanitary food preparation. (Source: FDA Bad Bug Book)

About risk factors:

Risk factors for Streptococcal Infections are factors that do not seem to be a direct cause of the disease, but seem to be associated in some way. Having a risk factor for Streptococcal Infections makes the chances of getting a condition higher but does not always lead to Streptococcal Infections. Also, the absence of any risk factors or having a protective factor does not necessarily guard you against getting Streptococcal Infections. For general information and a list of risk factors, see the risk center.


 » Next page: Symptoms of Streptococcal Infections

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