How Does Salmonella Get In Wells

Salmonella is a bacterial disease that occurs in the intestines, the signs and symptoms can be; fever, or other illnesses such as diarrhea and abdominal cramps. People typically get salmonella from contaminated foods, which seems to occur frequently from poultry and eggs (Nordqvist, 2016). This is just a basic look at salmonella though, next we need to look at the epidemiologic triad (host, agent, and environment) and see how each plays a role in a salmonella outbreak.

Would you drink, and bathe in the water coming out of that tap? The word no is what every sensible human would say when seeing this orange colored liquid. Unfortunately, residents in Flint Michigan are having toxic water like that, running through their pipes and there is one major problem... It’s too late to fix it. How did this happen? How poisonous is the water and what are the effects of it?

The recent boom in shale gas production using hydraulic fracturing techniques has raised concern about the potential for groundwater contamination.

The contamination was ultimately found to be Escherichia coli 0157:H7 commonly referred to as E. coli or EC0157. Investigations by the U.S. Environmental Protection Agency (EPA) and the Missouri state and county public health departments determined the most probable source of contamination was leakage of sewage near broken water main lines that then entered the drinking water distribution system (Swerdlow et al, 1992). According to the report by Swerdlow et al (1992), this particular incident had the distinction of being not only the largest incidence of EC0157 infection at that time but also “the first due to a multiple resistant organism, and the first documented to be transmitted by water” (Swerdlow et al, 1992, p. 818). Testing of water taken directly from the wells in Cabool revealed the water contamination did not occur in the ground water itself but was initiated in and then distributed via the water supply system.

Escherichia coli (E. coli) is a bacteria usually found in warm blooded organisms such as human and animal intestines. Although there are large groups of E.coli, most strains are harmless. Other strains of the bacteria may cause diarrhea, respiratory illnesses and food poisoning. Some strains such as O157:H7 can cause kidney failure or severe anemia. Exposure to E.coli can be in the form of food, water, undercooked meat and even raw vegetables. Symptoms may include: nausea and vomiting, severe stomach cramps and stomach tenderness, diarrhea containing blood.

"Household tap water, although treated to be safe for drinking, is not sterile and contains microorganisms that can contaminate lens cases and contact lenses and cause eye infections," the report says.

This multistate outbreak of Salmonella Tennessee case was published by the Centers for Disease Control (CDC) in March of 2007 to inform the public of the outbreak that was discovered and in order to prevent other people from getting sick. The Salmonella infection was associated with the consumption of Peanut Butter, specifically with Peter Pan peanut butter and Great Value peanut butter brands manufactured by ConAgra. Since both brands were manufactured in the same facility in Georgia, they both became contaminated and so, the peanut butter jars with the code 2111 were to de discarded and avoided (MMWR, 2007). However, since the Great Value peanut butter brand is manufacture in other plants, only the peanut butter jars from the facility in Georgia had the bacterial infection within them. Although Salmonella is a common illness in the United States estimated at 1 million cases per year, the Tennessee serotype is a rare case and it was first associated with peanut butter in February 2007; however, since November of 2006, public health officials had noticed an increase with this serotype (MMWR, 2007). The symptoms of Salmonella Tennessee include diarrhea, fever, abdominal cramps and dysuria, which can be seen in 12-72 hours from the person being contaminated (MMWR, 2007). Furthermore, 715 Salmonella Tennessee cases where identified in 48 states from the beginning of August 2006 through the end of July 2007 (Sheth, 2011). The source of

The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but, is visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that does not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within it; then, bursts the cell. Special effector protein factors are required for salmonella intestinal invasion and the induction of fluid secretion and for inflammatory responses. There are about six names species names of it, salmonella

Exposure to salmonella is not taken lightly, as it can prove deadly and lead to contact with several related diseases such as salmonellosis. Salmonellosis can manifest with symptoms including diarrhea, severe cramping, and

Not all the bacteria that live in well water are bad, but a few strains

Gastrointestinal diseases are pervasive problem that is caused by ingestion of contaminated foods or water in which an extensive etiological agents known as enteric pathogen are present, [1]. Salmonella is one of the most opportunistic gram negative, facultative anaerobic food borne pathogens that represent a major health problem and a substantial cause of food poisoning[2]. Salmonellosis caused by Salmonella enterica serovar Typhimurium (S. Typhimurium) stance as the second most prevalent cause of acute gastroenteritis that affecting one million illnesses in the United States, with 19,000 hospitalizations and 380 deaths[3]. Infection begins with the ingestion of contaminated food or water then characterized by attachment of the bacteria by fimbriae or pili to cells lining the

Salmonella enterica: is a member of the Enterobacteriacecae family, a rod shape Gram-negative bacterium. After passage through the gastric acid barrier, S. enterica binds tightly to specific receptors of the epithelial cells in small intestine. The receptor interaction activates a cellular response results in transfer of bacterial effector proteins into the epithelial cell, following by uptake of bacterial cell by endocytosis. Invasion of epithelial cells induce an inflammatory response that increases the fluid secretion of epithelial cells, causing diarrhea. [2]

If used in water, farmers could possibly be infecting the hundreds of acres of food they are trying to grow. Dust croppers are still used for pesticides and watering crops throughout agricultural farms. That would be a fast way to distribute salmonella infected water. The United States has already seen a biological attack with Salmonella. In 1984, a group call the Rajneeshee poisoned multiple buffet style restaurants in Wasco County with salmonella infected water (Bovsun, June 2013). This biological attack affected 750 citizens, but with no deaths. The purpose of this attack was to swing the vote for a building permit, to stop people from going to the voting polls (Bovsun, June

We use private wells that provide water supply to our homes. According to the Westchester County Private Well Water Testing Legislation, Local Law 7 of 2007, which became effective on November 19, 2007, states that anyone who sells their home in Westchester County, New York, that has a private water well, must have it tested upon signing of the contract.1 Additionally, the Environmental Protection Agency (EPA) recommends well water to be tested every spring, test it once every year for germs and once every two to three years for harmful chemicals.2 They also recommend the well water to be tested after repairs, serious storms or flooding, or any change in the water.2 Only certified laboratories are allowed to test the water and only authorized employees or water operators are permitted to collect the water samples.2 The Local law requires the laboratories to test for at least the following parameters: bacteria (total coliform); either fecal coliform or Eschericia coli (e-coli) if the sample tests positive for total bacteria; chloride; nitrate, pH, arsenic; iron; manganese; sodium; lead; all primary

coli outbreak at a county state fair that was a result of poor water treatment. The quality of treatment had been far overlooked because private companies monopolized New York’s water systems. They sought profit over quality and their ineptitude led to deadly containments leeching into New York’s water. Not only did many fall ill, but also a three-year-old girl and an elderly man succumbed to the deadly waterborne illness (Olsen et al. v). Afterwards, the state of New York regained control over its public water system, but impurities continued to damper the water of the city.