Study Objectives and Design An outbreak of Salmonella Saintpaul (S. Saintpaul) in Australia lead to an investigation, aimed at finding out what caused the increase in the number of human infections. The outbreak occurred in six Australian Jurisdictions with its epicenter in the South eastern mainland between September and November 2006 (Munnoch et al., 2009). The cases were confirmed by isolating the strain of S. Saintpaul in faecal specimen, by detection of routine surveillance (Munnoch et al., 2009). The investigators were motivated by the urgency of finding out what caused the infection, previous outbreaks associated with the consumption of fresh produce amounted to 2.4%, and 28 outbreaks were caused by cantaloupe consumption internationally (Munnoch et al., 2009). The investigators also planned to identify open and responsive suggestions for public health control measures to control for risk factors. The objective of the study was to test whether the infection of S. Saintpaul was associated with fresh produce, particularly Cantaloupe also referred to as rock melon. The hypothesis generated by the researcher was, fresh foods commonly consumed by people with S. Saintpaul strain in faecal specimen was the cause of the infection, these foods included; cantaloupe, cucumber, pear, grapes, strawberries and cooked broccoli (Munnoch et al., 2009). The research hypothesis set by the investigators is clear, and leaves little or no room for ambiguity. The researchers observed a high frequency of fresh produced consumed by cases notified as S. Saintpaul, thus the hypothesis that fresh food caused the infection. Therefore the researchers set out to investigate the link between fresh foods and S. Saintpaul infection, making the research... ... middle of paper ... ...ted the outbreak. Generalizing the study does not necessarily mean apply the study to another population; in this study it may be how relevant are the results to other populations. The fact that the outbreak occurred due to a contamination of the cantaloupe from the production process can be a lesson to other populations to increase the regulation and monitoring of fresh produce production. Furthermore this study can be used as a guide to educate populations on how to prevent further contamination of foods, as well as how to prevent food poisoning. Finally the knowledge derived from the study is not necessarily new, as other studies were done to associate contaminated cantaloupe consumption with illness. On the other hand this study provides more evidence for increased surveillance and monitoring of fresh food products at production to prevent contamination.
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.
Diagnosis of salmonellosis involves testing a sample of stool, as well as isolation from samples of tissue, blood, or urine. Since it is commonly mistaken for the flu and involves similar symptoms to other illnesses, the method of diagnosis for salmonellosis is pretty hard to come by. Most people with salmonellosis don’t seek treatment, so they’re never aware that they even had it. Since it is a foodborne pathogen, has a common route of infection via oral ingestion, and is found in food products that we consume on a daily
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. ...
The Campylobacter species observed in 1886 from Theodor Escherich in the colonic mucus of infants who had died of “cholera infantum,” but they could not be cultured. (Miliotis & Bier 2003) Mc Fadyean and Stockman in 1909 first isolated Campylobacter fetus from aborted sheep fetuses. (Miliotis & Bier 2003) After that observed that the Campylobacter which called (Vibrio fetusovid), caused septic abortion in cattle. (Miliotis & Bier 2003) This pathogen bacterium starts to create problems dysentery in the cattle.( Miliotis & Bier 2003) In 1957 the King examined people which have bloody diarrhea the reason for the disease is the Campylobacter species. (Miliotis & Bier 2003)The species of Campylobacter are Campylobacter jejuni, Campylobacter coli, Campylobacter lari and Campylobacter fetus. (Miliotis & Bier 2003) The campyloCbacter is Gram-negative thin; (Siegrist 2014) Gram-negative bacteria are bacteria that do not retain the crystal violet dye in the Gram stain protocol. (Miliotis & Bier 2003) Gram-negative bacteria will thus appear red or pink following a Gram stain procedure due to the effects of the counter stain. (Miliotis & Bier 2003) The shape has the Campylobacter is curved and motile rod like S or spiral. (Siegrist 2014) Finally the Campylobacter has single polar flagella at one or both ends and they exhibit a rapid darting motion (Siegrist 2014), like picture1.
Abstract: Salmonella is a bacterium that causes one of the most common intestinal infections in the United States - Salmonellosis. The chance of contracting this disease is significantly high, and more and more people are suffering from the symptoms and complications of Salmonella. This paper will discuss about the disease itself, the current outbreaks that are related to this disease, preventions and the treatments.
Infection with C. perfringens as a food-borne illness is acquired from consumption of food or water that has come in contact with the bacterium. Some possibilities include unwashed fruits and vegetables, undercooked me...
Why is there not more of an up stir being caused by the rates of avoidable food-borne illness? Perhaps it doesn't seem obvious that something is wrong simply because it happens all the time. With 76 million cases of food-borne illness that the Centers for Disease Control and Prevention have estimated happen in America each year, meat infected by pathogens “fading into the background” does not seem probable. (2010). In reality, most didn't "catch a bug" so much as eat a bug. And in all likelihood, that bug was created by factory farming.
On January 4, 2011 President Obama signed into law The Food Safety Modernization Act (FSMA). This law has shed new light on the safety and security of our food supply. The last update to the food safety laws in the United States was in 1938. The food safety modernization act pays special attention at trying to modernize the food safety policies in the United States in hopes to prevent problems and concerns before they happen. As we all know, most of our food comes from overseas or sometimes from your neighboring state. The food products travel by car, truck, airplane, boat, or even train. We are all very happy to be receiving our bananas from Costa Rica and all of our other fresh fruits and vegetables that are imported into the United States, but we never stop to think about what pathogens are contaminating our produce and other foods on the way over and if they are safe for us to eat. In an article by Neal Fortin, he states that the law also gives the FDA new standards to hold imported foods to the domestic food standards and it also encourages the FDA to establish and develo...
“Salmonella Questions and Answers.” USDA Food Safety and Inspection Service. 20 Sept. 2006. 20 July 2008 .
Did you know… that the largest outbreak of Listeria in the history of the United States occurred in 2011? It had 147 illnesses, 33 deaths, and 1 miscarriage. It occurred within 28 states. But what was the source? Cantaloupes from a small farm were the source of the outbreak. The farm was located in Jensen, Colorado. The outbreak is now over, but listeria still remains a cause of serious illnesses in the United States.
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Epidemiology can be described as the study, of the health, of a given population or community (Center for Disease Control, 2016). Epidemiology is the basis of community health practice with community health nurses using epidemiology to focus on health disparities and health promotion in the community (Nies & McEwen, 2015). In this post, I will use a health concern discovered in my community during week one’s assignment, which was increased risk of cardiovascular disease in Warren County New Jersey adults, to illustrate the eco-social epidemiology when applied to this nursing diagnosis.
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Foodborne illness results from eating food contaminated with bacteria (or their toxins) or other pathogens such as parasites or viruses. The illnesses range from upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Although most foodborne infections are undiagnosed and unreported, the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens in food. Of these, about 5,000 die.
According to the recent studies around 76 million illness i.e. 325,000 hospitalization in the United States are caused because of food poisoning.