Suffering With Food Poisoning Caused By Salmonella Sp Essay

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.

Once ingested, the bacteria target the intestinal mucosa for infection. After the bacteria adhere to the mucosal cells, it causes them to uptake it in vacuoles. The

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

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).

According to science news, over the past week there was a salmonella outbreak that’s stricken more than 165 consumers of Roma, Italian-style plum, and round red tomatoes. The poisonings occurred in 17 states, mostly out West. Certain tomatoes are at risk not all tomatoes. According to the Centers for Disease Control and Prevention they said, “cherry tomatoes, grape tomatoes, and tomatoes sold with the vines still attached to any source” appear safe. They are still questioning if had the tomatoes that sickened people in the outbreak been cleansed very well. According to them, the tomatoes that weren’t cleansed thoroughly contained the bacteria that causes salmonella. Also according

A pressing issue in our society is focused on the food industries. There have been many outbreaks of E.coli poisoning especially in the popular food chain Chipotle since late in 2015 to today. E.coli poisoning is a bacteria that lives in our intestines and can cause infections in the body if contracted. Our bodies can contract E.coli from not only food but also water. According to U.S Food and Drug Administration and The Centers for Disease Control and Prevention, the infection of E Coli poisoning has been linked to many Chipotle Mexican Grill Restaurants. According to the CDC has reported as many as 55 people who have been effected by E.coli poisoning in 11 states. According to the New York Times, they reported roughly 500 people the Pacific Northwest all the way to Boston have become ill

Typhoid Fever is transmitted through the consumption of contaminated food or water and it is caused by the bacterium Salmonella typhi. Typhoid Fever is a severe illness infecting approximately 21.5 million people worldwide. Typhoid Fever has proven to be fatal in up to 10% of reported cases. There has been a dramatic increase in the number of drug-resistant strains of Salmonella typhi since 1989. Resistance to all three first-line antibiotics has been detected in Pakistan, India, China, and the Arabian Gulf. Unfortunately, drug resistance is rapidly spreading worldwide due to population overcrowding, poor sanitation, insignificant control of infections and the vast increase of extensive international travel, trade, and population movements. Humans are the sole carriers of the bacteria, which is shed through feces from 6 weeks to 3 months after infection. Most common symptoms include fever, anorexia, abdominal discomfort, and headaches. There are two vaccines available to prevent typhoid fever. There is an inactivated Typhoid Vaccine and a Live Typhoid Vaccine. The inactivated vaccine is given as a shot while the live typhoid vaccine is taken orally over the course of 4 doses. The risk of either typhoid vaccination causing serious harm is rare and reactions

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

Salmonellosis is an illness of variable severity usually characterized by diarrhea, abdominal pain, nausea and sometimes vomiting. Asymptomatic infections may occur and the organism may cause extraintestinal infections. The disease may have multiple manifestations and can progress from gastroenteritis into systemic disease. Most patients develop symptoms 12 to 72 hours after infection. The illness usually lasts 4 to 7 days and most patients recover without treatment. In some patients the Salmonella infection may spread from the intestine to the blood stream (septicemia or bacteremia) and to the other parts of the body. It may produce pneumonia, septic arthritis, pyelonephritis, meningitis and endocarditis. It may become localized in

Salmonella can cause enteric fever (typhoid fever). Some children have a salmon-colored rash (rose spots). When Salmonella bacteria get into the bloodstream, they can travel and cause infection throughout the body. Children with sickle cell disease, HIV, and certain other causes of anemia are among those at risk for complications from Salmonella. Salmonella can be spread from person to person by the fecal-oral route. Salmonella symptoms usually begin about 24 hours after exposure (from 6 to 72 hours). Enteric fever can occur up to 60 days after exposure. The symptoms usually go away within a week in otherwise healthy children. (2) It is estimated that from 2 to 4 million cases of salmonellosis occur in the U.S. annually. (4)

Infections with Salmonella species represent a significant public health problem due to their large and varied animal reservoir, presence of human and animal carrier states, as well as the lack of coordinated programs for control. Although cases of human salmonellosis have been steadily declining since 1995, it still remains one of the most important human food-borne diseases.

Typhoid, also known as typhoid fever has the ICD-10 Code of A01. It is a type of food poisoning caused by Salmonella enterica bacterium. Children is the most susceptible to this disease, whereas young children, older adults and people with impaired immunity are the most likely to have severe infection. It is characterized by diarrhea, fever and abdominal cramps, which develop after 12 to 72 hours after infection, with duration of illness last from 4 to 7 days. 4

This has slight discripencies with other two studies conducted by Chandrasekar et al [108] and Madura et al. In our study leucopenia was seen in 30.4% which was nearly correlating with one of the study conducted by Chandrasekar et al [108] but there was a slight discrepancy with the study conducted by Madura et al. In our study Anemia was seen in 35% cases, Thrombocytopenia in 15.38% and Leucocytosis in 3.84% which were compared with other two studies. Slight discrepancies may be due to many factors like co-Morbid conditions like Diabetes, Hypertensive, cardiac problems, Liver problems due to alcoholism and many other diseases associated with the Salmonella infections.