Milk and Viable Salmonella Essay example

Typhoid fever comes from Salmonella Typhi. Salmonella Typhi is often carried in poultry products and unwashed fruits. It exists as bacteria often cause through time and temperature abused foods. Because typhoid comes from bacteria, treatment will consist of an antibiotic. People can be treated for Typhoid before getting it to help reduce their risk of getting ill by 50-80% when traveling to the developing world. Children are at the greatest risk. Although typhoid is not a common concern for the developed world, it is in many other places. The most common place for Typhoid fever is in South Asia. One of the biggest outbreaks of typhoid fever is considered to be the fault of one women named Typhoid Mary.

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.

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

Most people know that Salmonella is a bacteria that infects people heavily through uncleaned and poorly prepared food. However, few people know that this disease can actually be caused by bacterial infection in their well water. Although Salmonella is very rarely a deadly disease, it can still cause extreme diarrhea, high fevers, and cramps. Eliminate this threat by understanding how your well water gets infected and what you can do to treat it.

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

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]

Typhoid fever. One of the types of salmonella bacteria is known as salmonella typhi. Even if salmonella is not originally carried by chickens, infected food handlers might contaminate the food during preparation and an undercooked chicken can absorb the bacteria and spread the disease. Around 21.5 million cases of typhoid fever is recorded worldwide. Symptoms of typhoid fever include a very high fever, weakness, headache, stomach pain, and rash.

There have been numerous times where I have been affected by Salmonella, so it was easy to swing towards Salmonella as the CBRN choice. Salmonella is found in everyday food products such as raw chicken, raw beef, raw fish, raw eggs and unpasteurized milk (foodsafety.gov). Salmonella can also be found on reptiles, amphibians, birds and even pet treats (foodsafety.gov). People will start to feel symptoms within four to seven days which include: nausea, vomiting, abdominal pain, diarrhea, fever, headaches, dehydration and possibility blood in the stool (mayoclinic.gov).

It is important in the way food is handled and the safety of the process that food goes through. One of the most common causes of food poisoning is bacteria and viruses. Symptoms of food poisoning can range from very sever to not very, depending on what bacteria or virus is the cause. Salmonella is the name for a common group of bacteria. The bacteria can effect different people in different ways. It can cause a serious sickness in older adults, infants, and persons with chronic diseases. Cooking and pasteurization can kill Salmonella. Two caused by this bacterium are the lettuce recall from major supermarkets and the mayonnaise contamination on Melbourne Cup Day, by Piccalilli Catering.

Salmonella is a bacteria that develops in the intestine track which is commonly caused from eating contaminated meat and poultry. Some recent outbreaks of salmonella both occurred in 2011. In the united states there was a deadly salmonella outbreak in ground turkey. And in the UK there was an outbreak in ground beef which caused several infections. The salmonella strain in both of these instances is resistant to four types of bacteria which made it difficult to cure. MRSA, Methicillin Resistant Staphylococcus Aureus, is a highly contagious staph infection that is the result of antibiotic resistant bacteria. This infection causes skin abscesses or internal abscesses. In a study in the Midwest United States livestock workers were found to have carried MRSA, which is alarming because this was not a infection that was believed to occur in livestock. (insert reference). Infectous outbreaks like these show the dangers that antibiotic overuse

Typhoid fever is caused by the bacterium Salmonella typhi, a member of the genus Salmonella, which is included in the Enterobacteriaceae family. Salmonella typhi cells are aerobic, gram negative rods that

According to the Center for Disease Control and Prevention (CDC) typhoid fever affects 21.5 million people in developing countries as opposed to 5,700 annual cases in the U.S., mainly acquired from Americans who traveled internationally and had failed to receive the proper immunizations (CDC, 2013). Historically the only known host for Salmonella typhi has been humans and a small fraction of people like Typhoid Mary can recover from the disease and still carry the bacterium. Common symptoms of typhoid include a fever as high as 103˚-104˚ F, stomach pains, weakness, and in some cases patients may even develop a rash. Upon infection bacteria will adhere to tissue along the gastrointestinal tract and take refuge in macrophage cells, which together will travel the body through the lymphatic system. Some bacteria continue their journey through bodily organs like the liver and spleen; while others may choice to free themselves from their macrophage hosts and enter the bloodstream allowing a few to even invade the gall bladder. Eventually some of the bacteria are excreted into the stool of an infected person; typically a diagnosis for typhoid fever is affirmed by testing said person’s excrement for Salmonella typhi. In underdeveloped countries transmission of the disease is primarily ensued through the fecal-oral route. Particularly endemic areas suffer from the consumption of feces-contaminated water and food, which reside geographically along lines of poverty known for their poor water infrastructure and sanitation practices (Walsh, 2011). Although conditions of these endemic hot spots have overwhelmed natives, lessons in sanitation and personal hygiene have slightly mitigated incidence in these areas. Since typhoid fever is only transmitted between humans the key control measures

Generalized systemic enteric fever, headache, malaise, anorexia, enlarged spleen, and constipation followed by more severe abdominal symptoms; rose spots on trunk in 25% of Caucasian patients; complications include ulceration of Peyer's patches in ileum, can produce hemorrhage or perforation; Common enterocolitis may result without enteric fever; characterized by headache, abdominal pain, nausea, vomiting, diarrhea, dehydration may result; case fatality of 16% reduced to 1% with antibiotic therapy; mild and atypical infections occur ("Salmonella typhi | MSDSonline", 2017)

Food poisoning- is an illness caused by eating contaminated food. It is not contagious and people usually get better on their own within in a few days. Children should be sent home for rest and return when they are feeling better.