Thesis On Typhoid Fever

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.

Norovirus and Salmonella are the two most common pathogens, resulting in the most hospitalizations and deaths. Norovirus is a pathogen that infects the stomach and intestines by causing inflammation. Symptoms of norovirus include; nausea/vomiting, diarrhea and stomach pain leading to dehydration causing one to urinate more frequently and feel dizzy while standing up. In order to avoid contracting the Norovirus, the CDC recommends thoroughly washing fruits, vegetables and cooking seafood to appropriate temperatures, which can survive up to 140 degrees Fahrenheit (https://www.cdc.gov/norovirus/preventing-infection.html). Salmonella affects the gastrointestinal tract when bacteria is swallowed, mainly coming from raw food products; eggs,

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).

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 symptoms related to salmonella are: Gastrointestinal: diarrhea or blood in stool, fever, abdominal cramps or abdominal pain, vomiting, headache, and nausea. Moreover, a person may experience pain in their whole body such as dehydration, fatigue or loss of appetite. A specialist you can see if you are being affected by the illness is infectious disease doctor, which treats infections, including those that are tropical in nature. Gastroenterologist, focuses on the digestive system and its disorders. And primary care provider (PCP), prevents, diagnoses, and treats diseases. Salmonella gastrointestinal infections usually resolve, or get better, in 5-7 days; most do not require treatment other than drink plenty of fluids and get rest; even people with severe diarrhea may require rehydration with intravenous

The commercial food industry has a great need in identifying Salmonella to prevent disease in consumers. As well as being the cause of enteric (typhoid) fever, an important infectious disease, Salmonella is perhaps best known as a cause of bacterial food poisoning. Although typhoid fever has been largely eradicated in the developed world, Salmonella food poisoning has long been, and continues to be, an important global public health problem. In much of Europe

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).

Eighty-one reported episodes of vomiting, 66% rice watery stool and 64 % leg cramp. Out of the 53 case-patient, 20 was treated with oral rehydration solution at home prior to admission, 39 sought care immediately on the first day of illness. The CTC treatment included IV fluids and antimicrobial drugs. Water sources was the same for both groups, for example, purchased bag, purchased bottled/filtered water, pipe water and water collected from tankers. Although the water was supposed to be protected, the control group were more likely to treat their drinking water by boiling it prior to using it. Food exposure did not seem to be an issue with this bought of outbreak. Out of the 60 espoused 29 was protected against cholera. A higher number of control group than the case group consumed more than the median number of 23 food items in the 3 days prior to the illness.

Experts were called in to find the source and they knew it was caused by food or drink

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 a common infectious disease that causes about one million cases every year. Most cases are minor and do not require any treatment, but some do lead to hospitalization and sometimes even death. Salmonellosis is typically contracted by an infected food or animal. Salmonellosis is commonly associated with undercooked or raw chicken, but it can actually be found in different types of food categories such as fruits. Some specific Salmonella serotypes will be found in a particular place, but ultimately Salmonella as a whole can be found in a wide array of places.

The cell structure of salmonella gastroenteritis consists of: gram-negative bacilli, the cell envelope of salmonellae contains a complex lipopolysaccharide structure. The lipopolysaccharide can work as an endotoxin, and may be important in determining virulence of the organisms. The endotoxin complex consists of several components, an outer O-polysaccharide coat, a middle portion, and an inner lipid A coat. This structure is important for various reasons. Firstly, the environment of the sugar units in the outer O-polysaccharide chains is in charge of O antigen specificity; this may also help determine the virulence factor. Salmonellae missing the complete sequence of O-sugar repeat units are called rough because of the bumpy appearance of the colonies; they tend to be less virulent than the smooth strains which contain a complete complement of O-sugar units. Secondly, antibodies that are against the middle portion will protect against infection by a wide range of Gram-negative bacteria; this may moderate their lethal effects. Lastly, the endotoxin factor of the cell wall has an important role in the pathogenesis of several clinical phenomena’s of Gram-negative

* Ensure public safety: A majority of salmonella species can be inactivated if the restaurant chain operates at documented pasteurization temperatures. However, in the event of the infection reaching the public, there is a significant morbidity and mortality rate. Hospitalization and death rates can be as high as 33% and 3% respectively. (Schlundt, 2001) Exhibit 1 shows the number of Salmonella-related deaths and death rates in the past 10 years.