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Prevention Of Transmission Of Salmonella Enteriticists
Prevention of salmonella essay
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During the salmonella outbreak in 2010, many measures were taken to get the outbreak under control. First of all, trace back investigations were done to determine where the salmonella contamination had come from. Secondly, the eggs from Wright County Egg and Hillandale farms that were found to be contaminated were recalled. Wright County Egg had a nationwide recall of their eggs on August 13th, 2010. Six days later on August 9th, Hillandale farms recalled their eggs from grocery stores and wholesalers (Centers for Disease Control, 2010).
A list of ways to prevent people from getting salmonella and from spreading it was advertised to the public as a way of preventing future outbreaks. Some of the recommendations on this list included proper
I identified the genus and species of an unknown bacterial culture, #16, and I applied the following knowledge of morphologic, cultural and metabolic characteristics of the unknown microorganism according to the laboratory manual as well as my class notes and power point print outs. I was given an incubated agar slant labeled #16 and a rack of different tests to either examine or perform myself; the tests are as follows: Gram Stain; Nutrient Gelatin Test; Carbohydrate Fermentation; Dextrose, Lactose and Sucrose; IMVIC tests; Citrate, Indole, Mythel-Red and Vogues Proskauer test; as well as a Urease and TSI Test.
Communicable diseases are one of the major concerns in public health, as it poses a significant threat to the population. The study of epidemiology allows nurses to understand the cause of the disease and helps determine the levels of prevention to be implemented in order to limit the spread of the disease (Lundy & Janes, 2016). The purpose of this paper is to: a) use an epidemiological model to identify the organism involved in the case study, as well as its pathology, etiology, diagnosis, and prognosis; b) describe the distribution of health events within Schenectady; c) identify the determinants affecting morbidity and mortality; d) determine the deterrents that exists within the affected population; e) calculate the outbreak’s incubation period; f) identify the individuals affected during endemic levels; g) provide a list of foods that were most susceptible to mass contamination; and h) determine the people involved in the food borne outbreak and analyze the possible cause of this occurrence.
E. Coli 0157, written by Mary Heersink, is a nerve-racking, adrenaline-filled story of a mother's experience with a then unknown deadly bacteria. The book brings up many reactions in its readers, especially the questioning of the practice of doctors in hospitals. The reader's knowledge base of scientific procedures in emergency centers was widened as well as the knowledge of how to the human body reacts to different agents in its system.
Reducing the risk of salmonellosis from these farms would include food safety practices such as: washing eggs and hands thoroughly, making sure that the farm is kept in good condition, feeding the chickens good food, and using fresh water
Salmonella is one danger that has caused many effects to consumers. Walsh writes about one incident when an outbreak “from tainted peanuts that killed at least eight people and sickened 600,” (Walsh 167). This incident left many people asking the same question, how can we trust the food that we put into our bodies? Salmonella, a type of food poisoning caused by bacteria found on different food types has caused an epidemic because of its domino effect on food and our health. Once one factory is contaminated, that factory could be housing both crops and meat, which is then transferred to our supermarkets and on our dinner tables. ...
During the event of a communicable disease outbreak, as a human services administrator, I would take all of the necessary steps to communicate to youths, parents and medical staff in a timely and efficient manner. My priority would be to isolate the disease as much as possible and to assist those that have been infected with getting the treatment that they need (Graham-Clay, 2005). In the event that there is an outbreak of a disease such as E-coli within a local high school, I would begin by notifying the medical staff immediately. Considering the fact that Ecoli is a food borne illness, it is considered to be a public health crisis and should be handled as such. There are three recognized phases of a crisis: prevention, preparedness, and recovery. Each of these phases requires planned communication strategies. An outbreak often creates a high-emotion, low-trust situation (Heymann, 2004).
Many say that history repeats itself, and throughout history, the spread of food-borne diseases has been constantly threatening humans. Salmonella, a disease which attacks numerous people a year, has returned, infected, and put people under panic of what they are eating. According to Foodborne Diseases, it is stated that “Salmonella comprises a large and diverse group of Gram-negative rods. Salmonellae are ubiquitous and have been recovered from some insects and nearly all vertebrate species, especially humans, livestock, and companion animals” (Gray and Fedorka-Cray 55). Because of the flexibility and the ability to reproduce rapidly, this infamous disease still remains as one of the most common threats in our society as well as an unconquerable problem that humans face these days.
In 1997, approximately 35 million pounds of ground beef was recalled by Hudson Foods because a strain of E. Coli was found in the food. However, by the time the beef was recalled, 25 million pounds had already been eaten. Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate a nationwide epidemic.
“Salmonella Questions and Answers.” USDA Food Safety and Inspection Service. 20 Sept. 2006. 20 July 2008 .
Food recall has substantially increased in the food industry within the last decade, according to insurance company Swiss Re. In 2004, 240 FDA-regulated (non-meat) products and 48 USDA-regulated (meat and poultry) products had recalls. In 2014, 565 FDA-regulated (non-meat) products and 94 USDA-regulated (meat and poultry) products had recalls. The main reason for the recall is due to microbiological contamination. The more stops food takes before it enters the U.S., the more opportunities there are for contamination, says Bill Marler, an attorney and an oft-cited authority on food-borne illness. [3]
This bacterial pathogen is considered extremely dangerous and is probobly armed. Salmonella Typhi has been on the loose for many years and was cuased a lot of havoc and done a lot of damage over the years.
Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles, and mammals. It can spread to the human species a variety of different ways; through foods or animal origins. Some examples of food involved in outbreaks are eggs, poultry and other meats, raw milk and chocolate. The illnesses it causes are typically fever, diarrhea, and abdominal cramps. In people with poor underlying health or weakened immune...
Although, these two forms of Salmonella are different in their location, growth, and symptoms, they have definite similarities in preventative ways before, during and after coming in contact with them. For instance, excluding food handlers who have been diagnosed with an illness, due to either bacteria-associated with Salmonella. Also, preventing cross-contamination from transferable pathogens from one surface, or contaminated food to another.
The patient has experienced fever, chills on body, headaches and anorexia as well as sweating especially during the night. The patient has also been feeling fatigued, muscle aches and nausea as well as vomiting especially after eating (WHO, 2010, p. 117). These symptoms started forty eight hours ago, and the patient has not taken any medication except for some aspirin.
Two flocks of the premises had resulted as positive for S.Enterditis. It was also noted that environmental sampling would not have been the most efficient and effective ways of detecting the salmonella. This is due to a number of reasons; may have been sampling from the incorrect flock(s) and the flock(s) that may have caused the contamination, may not have been shedding any longer. (Hens stop shedding the bacteria after three weeks). (Eurosurveillence,