Essay Transmission, Treatment and Prevention of Salmonella

At prison (B), person-to-person transmission and contamination of multiple foods likely contributed to illness. Analysis of stool specimens from inmates identified eight serotypes and 15 pulsed-field gel electrophoresis (PFGE) patterns of Salmonella. This case and the reception case, although on a smaller scale, are very similar. Two distinct PFGE patterns were found in the reception strain of Salmonella, versus the 15 PFGE patterns found at the prisons. In the prison where chicken salad was contaminated, it was found that the eggs and raw chicken used were the causing ingredients. It wouldn’t be too much of an assumption to say that the eggs in the potato salad at the reception could have been contaminated by the

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

In the article Backyard Chickens Carry Hidden Salmonella by Aneri Pattani. She explains why 900 people are infected with salmonella and the chickens are not the culprits of this disease. The normal issue with contracting Salmonella is normally eating raw cookie dough or undercooked eggs or meat. But it can also be contract when people put objects that came in contact with their live poultry, or when they deal with their live poultry and touch their mouth. Dr Nicholas says “ this doesn't mean people are not supposed to have Backyard chicken, but it is very important to wash your hands and make sure you have separate clothes for when you're dealing with live poultry”. She advised to not let your outside birds live with you in your house and avoid

When these animals are taken to the slaughter house, their carcasses can become contaminated when come in contact with intestinal contents (http://www.cdc.gov/foodsafety/foodborne-germs.html). Fruits and vegetables can easily become contaminated when water used to wash off suspected bacteria is contaminated with sewage. The most common form of Salmonella comes from eggs, which can become contaminated when a hens’ ovaries become infected, causing the pathogen to lay on the yolk before the shell is completely formed around the egg itself.

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

Have people ever thought about the risks of on farm salmonella, and the danger it poses to hog herds as well as the public health? Salmonella control starts at the beginning of finishing farms, breeding herds, feed suppliers, and on to the slaughter houses. Salmonella control programs have already been established in several European countries to help reduce their salmonella on hog farms. Salmonella is one of the most important food borne pathogens as well as the second most common source of zoonotic human infection. Farmers and veterinarians are striving to pursue an effective plan to decrease salmonella on hog farms through several ways of prevention.

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 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.

Salmonella spp. are Gram negative and non-spore forming rods mostly found in poultry. (M.Jay, J., 2000) In this experiment, lactose broth is a non-selective medium which can be used as pre-enrichment broth for isolation and identification of Salmonella spp. from the poultry carcass sample. Salmonella spp. from the sample may be present in low amounts and sub-lethally injured. The growth and recovery of Salmonella spp. may be hindered by the presence of other species or the components of food sample. Lactose broth is important to helps in the recovery of Salmonella spp. by allowing the repair of damaged cell, diluting the possible toxic substances and providing a nutritional advantage to Salmonella spp. over other species. A higher ratio of Salmonella to non- Salmonella bacteria can be obtained after incubation if the sample is subjected to pre-enrichment medium. Most non Salmonella bacteria can ferment lactose but Salmonella cannot. The pH will be decreased when lactose is metabolized and thus creating a bacteriostatic effect on competing organisms.

Salmonella resides within the intestines of a wide range of animals. The feces of an infected animal or human can contain millions of germs, which can contaminate water when dropped near a water source. In many cases, salmonella can enter a water supply without being initially dropped there. For example, the bacteria can be carried agricultural runoff, sewage overflows, or storm water runoff.

Salmonella in meats, eggs, fruits, vegetables (Best, 2015) and dry foods will cause first type. One of the main causes of foodborne disease outbreaks associated with Salmonella is cross-contamination during food processing and/or preparation. From a recent report of CDC that 1,027,561 cases of domestically acquired nontyphoidal salmonellosis occur annually in the U.S. The typhoidal illness is usually caused by sewage-contaminated drinking water, or crops irrigated with sewage-contaminated water. Estimated by the same report that a mean of 1821 cases occur annually in the U.S.