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Fair Hearings Unit: Frequently Asked Questions Fair Hearings - Help July 19, 2016

Fair Hearings Unit: Frequently Asked Questions

Nasal Naloxone and Rescue Breathing Instructions Harm Reduction - Help June 15, 2016

This helpful document provides instructions and photos that explain how to prepare, store, and maintain naloxone.

Foods that May Reduce Harmful Effects of Lead Lead Poisoning Prevention - Help June 2, 2016

Lead is a poison and it interferes with many of the normal functions in the human body. This brochure provides information about nutrition and lead poisoning prevention in young children.

Los alimentos que pueden reducir dañinos efectos de plomo, الاطعمه التي قد تقلل من الآثار الضارة للرصاص, غذاهایی که ممکن است کاهش مضر اثرات از سرب, Vyakula kwamba inaweza kupunguza madhara athari ya kusababisha.

NMSIIS Data Exchange Best Practices Immunization - Help May 31, 2016

This document explains how to establish provider contact, test and evaluate, and go live.

NMSIIS Policy & Procedure Downtime Manual Immunization - Help May 31, 2016

This policy and procedure downtime manual covers topics ranging from access, training, reporting, individual records and reports, declining to participate in NMSIIS, changes and corrections to data, data exchange, data quality, regulations, and more.

NMSIIS Policy & Procedure Manual Immunization - Help May 31, 2016

This policy and procedure manual covers topics ranging from access, training, reporting, individual records and reports, declining to participate in NMSIIS, changes and corrections to data, data exchange, data quality, regulations, and more.

Toxic Levels of Lead in Treats Lead Poisoning Prevention - Help May 19, 2016

California and U.S. health officials have detected dangerous levels of lead in 112 distinct brands of candy – most of them made in Mexico. One in four candy and wrapper samples have come up high since 1993, records show. But much of this information about tainted candy has been kept from parents and public health workers.

Dulces Toxicos Con Niveles Peligrosos De Plomo

Traditional Pottery May Contain Lead Lead Poisoning Prevention - Help May 19, 2016

Lead can affect the nervous system, especially the growing brain, of infants and young children and cause learning and behavior problems that last a lifetime. Lead dust can get into a person’s body by breathing it in, by eating with unwashed hands, or from putting unwashed hands or objects that have lead dust on them into the mouth.

Lead in Firing Ranges Lead Poisoning Prevention - Help May 19, 2016

This is a personal protective equipment check list for workers explains a few simple steps you can take to reduce your exposure to lead at indoor firing ranges. These steps include wearing a respirator, coveralls including shoe covers, safety goggles, and chemical resistant gloves. It also provides some additional website resource links so you can learn more about preventing occupational exposures to lead and noise at indoor firing ranges.

VFC Vaccine Shipments & Order Delivery Protocol Immunization - Help May 18, 2016

Details regarding the vaccine shipments and order delivery protocols for the vaccines for children program.

Foodborne Illness Manual for Investigation Foodborne Disease Agents - Help March 1, 2016

This purpose of this manual is to provide guidance for prompt detection of and response to foodborne illness outbreaks in New Mexico, recognizing that a successful foodborne illness outbreak investigation requires collaboration between partners from the disciplines of epidemiology, environmental health, food science and microbiology.

Botulism Fact Sheet Foodborne Disease Agents - Help March 1, 2016

Botulism is a neuroparalytic disorder characterized by an acute, afebrile, symmetric descending flaccid paralysis. Although rare, botulism is a serious illness caused by a nerve toxin produced by the bacterium Clostridium botulinum.

Campylobacteriosis Fact Sheet Foodborne Disease Agents - Help March 1, 2016

Campylobacter infection causes acute gastroenteritis. Most infections are acquired by ingestion of undercooked chicken or pork or unpasteurized milk, from handling raw poultry, or from direct contact with fecal material of infected pets or farm animals.

Cryptosporidiosis Fact Sheet Foodborne Disease Agents - Help March 1, 2016

Cryptosporidium species are protozoa that can cause diarrheal illness in humans. The protozoa have been found in a variety of hosts such as mammals, birds, and reptiles. Outbreaks have been associated with contamination of municipal water supplies and swimming pools, as well as petting zoos.

Escherichia coli Fact Sheet Foodborne Disease Agents - Help March 1, 2016

Shiga toxin-producing E. coli (STEC) are diarrhea-causing strains of a group of bacteria called Escherichia coli. E. coli O157:H7 is the most well-known type of STEC, but there are many other types that can cause illness in humans. While STEC infection has traditionally been associated with animal products, outbreaks associated with produce have become more common.

Giardiasis Fact Sheet Foodborne Disease Agents - Help March 1, 2016

Giardiasis is a parasitic intestinal disease that may result in asymptomatic infection; acute, self-limited diarrhea; or chronic intermittent symptoms. The disease is spread primarily from person to person through ingestion of infective cysts.

Listeriosis Fact Sheet Foodborne Disease Agents - Help March 1, 2016

Listeriosis is caused by the bacterium Listeria monocytogenes. Infection results from ingestion of contaminated foods or from maternal transmission to the neonate. In high-risk individuals, listeriosis causes meningoencephalitis and/or septicemia.

Salmonellosis Fact Sheet Foodborne Disease Agents - Help March 1, 2016

Salmonella infection most commonly causes acute gastroenteritis. Most infections are acquired by ingestion of contaminated food or water (particularly raw eggs or milk), or by cross contamination during food handling (particularly raw poultry). Laboratory diagnosis is made by stool culture.

Shigellosis Fact Sheet Foodborne Disease Agents - Help March 1, 2016

Shigellosis most commonly causes acute gastroenteritis. Illness is often characterized by diarrhea, fever, nausea, and sometimes vomiting and cramps; mild infections can occur. Stools often contain blood and mucus. Most infections are acquired by fecal-oral transmission from an infected person, or from fecal contamination of water or food.

Hepatitis A Fact Sheet Foodborne Disease Agents - Help March 1, 2016

Hepatitis A is a liver disease caused by the hepatitis A virus. Symptoms may include tiredness, poor appetite, fever and nausea. Urine may become darker in color. A person may develop jaundice which is a yellowing of the skin and the whites of the eyes. The symptoms may appear 2 to 6 weeks after exposure, but usually within four weeks.