Pathogens Of Salmonella

In a multistate outbreak of salmonella linked to peanut butter, a total of 42 persons were infected.10 Investigators in this case were able to discover that the contaminated food item was

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.

This case study, finalized and updated onto the Centers for Disease Control and Prevention, talks about the Multistate Outbreak of Salmonella Wandsworth Infections Linked to Veggie Booty. Publishing this outbreak onto their website makes it very beneficial and helps the public realize the importance of food health. Food health is just as important as overall public health. It is essential because people need to consume food in order to live, and if their food is tainted or contaminated, it would cause health problems and sickness and in some extreme cases, death. Ensuring food health will overall promote public health in the long run.

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

Tainted turkey is the likely source of the latest salmonella outbreak. An antibiotic-resistant strain of salmonella has made its way into at least 26 states, killing one person and sickening 77. On Wednesday, the U.S. health officials were investigating the source of the outbreak, which they believe is tied to tainted ground turkey. The probe so far points to a single facility. The location of which is being withheld? That has produced three of four salmonella-infected ground turkey samples taken from four stores. The salmonella strain involved worries officials because it is resistant to common antibiotics, raising the risk of hospitalization and treatment failure, the CDC says. It is estimated that 1 of 6 Americans or 48 million people (roughly) get sick from food borne illnesses, 128,000 are hospitalized, and 3,000 die from food borne illnesses. When they find out that someone has come in contact with a food borne illness they try to alert the rest of the U.S and remove that food from the selves, so that no one else comes in contact with the infectious disease.

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.

In the fall of 1984 in The Dalles, Oregon there was a Salmonella Typhimurium outbreak that caused gastroenteritis in a total of 751 people. There were two waves of the outbreak, the first being September 9th through the 18th and the second was September 19th through October 10th. An investigation of the outbreak determined that the origin of the outbreak was from 10 different restaurants and eating at their salad bars. During the epidemiological investigation, no water supply, single food item, or supplier or food distributor was common to all the affected restaurants. A later criminal investigation determined that the outbreak was intentionally caused by members of a religious commune contaminating the restaurant salad bars.

The number of occurring infections through Salmonella could be decreased using the One Health approach by initiating proper measures to prevent and possibly eliminate the infection throughout humans, animals, and the environment. The root of infection begins at the source, which would be the egg-laying chicken or hen. One measure that can be taken in diagnosing the disease is to evaluate outbreaks in groups to determine similarities

An infectious disease that I would to address is salmonella, which is a waterborne pathogen disease or food poisoning. And the agent of the disease is a bacteria. It is commonly caused by eating contaminated food or drinking contaminated water and touching infected animals and not washing your hands afterwards (Centers for Disease Control and Prevention, 2015a). Salmonella infection especially affects the intestinal tract of a human body and live in animal and human intestines. The people primarily affected by the disease are zoologist, veterinarian or zoo keeper, old adults, infants, pregnant women and their unborn babies, older adults and a person with weakened immune systems. According to the Centers for Disease Control (CDC), Salmonella may be found in the feces of some animals, and people can become infected if they do not wash their hands after contact with animals or animal feces.

Non-typhoid Salmonella sp. causes inflammation of the digestive tract (enterocolitis). Common symptoms such as abdominal pain, fever, myalgia and watery non-bloody diarrhoea usually appear between 8 and 72 h after the ingestion of a pathogen (D 'Aoust, 1994). Human salmonellosis is self-limiting infection, nevertheless patients are advised to replace fluid and electrolytes (D 'Aoust, 1994). Sometimes the progression of enterocolitis into local infections via blood stream can occur (D 'Aoust, 1994; D 'Aoust, 1991).

coli and Campylobacter.According to Centers for Disease Control and Prevention every year Salmonella is estimated to cause one million foodborne illnesses in the United States, with 19,000 hospitalizations and 380 deaths. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection.It is pretty much the same story with E.coli as well,it caused 46 hospitalization and 3 deaths during 2009-2010.

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

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