What Is Vibrio Vulnificus Infection?

In order to reduce the risk of contracting this microorganism, individual shouldn’t eat raw or undercooked oysters or other shellfish. Cook them before eating, always wash your hands with soap and water after handing raw shellfish and avoid contaminating cooked shellfish with raw shellfish and its juices, stay out of brackish or salt water if you have a wound .If you develop a skin infection, tell your medical provider if your skin has come into contact with brackish or salt water, raw seafood, or raw seafood juices. (CDC,

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

Summarize the topic and research problem to illustrate the significance of the clinical problem (2-3 sentences)

In June of 1997, the Michigan Department of Community Health became aware of increased reports of E.coli. Fifty-two reports of infections were reported compared to eighteen in June 1996. These results showed a significant increase in the number of cases for residents of Michigan. The cases were found to be from all different locations in Michigan, all were different ages and both male and female. Little was known about the causes of the outbreak except it occurred at a slightly higher rate in women than men. Out of the cases, thirty-eight people interviewed who had the illness, none of them consumed ground beef, milk, were in contact with farm animals, and no restaurants were in common, but they all consumed sprouts seven days before the onset of symptoms. My role as an epidemiologist for this outbreak

Every year over 96,000 people contract E.Coli, 3,200 of those people are hospitalized for E.Coli, and over 31 people die each year from E.Coli (Food News). E.Coli (otherwise known as Escherichia coli O157:H7) is a disease that is spread in many ways, the most common way being raw and uncooked food in the restaurant being served to the customer. Another way E.Coli is spread is through contact human/animal feces. E.Coli can be prevented, here are some ways to do so; Cook all meats to at least 160 degrees fahrenheit, wash your hands with warm water and soap (especially after touching raw meats), wash off all kitchen supplies thoroughly, use only pasteurized dairy and juice products, use/drink treated water, If you travel to another country that may have unsafe water don’t use tap or ice water, avoid raw fruits and veggies (Web MD).

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,

The International Wound Infection Institute declares that because of increasing mortality rates due to SSI, it is imperative to identify patients at risk, as well as follow preventive measures to try and contain these infections. Further, groups like the National Institute for Health and Care Excellence in the U.K. and the Surgical Care Improvement Program in the U.S. along with the National Health and Medical Council of Australia, agree that health care workers should be educated and have the information to prevent the spread of SSI 's. (Clinical Practice). In order to reduce the number of surgical site infections (SSIs) a number of procedures and practices can be bundled for the optimal prevention of the spread of these infections. There are procedures that can be done pre-op, during the surgical procedure, as well as post-op to ensure that a patient does not contract an infection at the surgical site. These procedures include patient safety practices, patient assessment, healthcare worker safety practices, operating room safety procedures, along with basic education of the health care workers, patient and caregivers once the patient is discharged.

Foodborne illnesses is an important problem in the United States, which cause a total of 19,056 infections, 4,200 hospitalizations, and 80 deaths were reported in 2013. Moreover, foodborne illnesses cost the United States an estimated $152 billion per year in healthcare (Scharff, 2010; CDC, 2014). E. coli O157 belonged Shiga toxin-producing Escherichia coli (STEC), it was usually classified pathotypically as enterohemorrhagic Escherichia coli (EHEC) (Bryan et al., 2015). Between 2000 and 2010 have 5688 cases of O157 STEC infections were reported by FoodNet sentinel states, while the rate of O157 STEC infection decreased from 2.17 to 0.95 per 100,000 (Gould et al., 2013). By the way, Magwedere et al. (2013) also reported retail ground meat samples were purchased at grocery stores, local farmers’ markets, and online vendors, out of 16 ground chicken samples, 7 samples tested positive for O157 STEC. On the other hand, E. coli also causes diverse extraintestinal infections by uropathogenic E. coli (UPEC), urinary tract infections (UTI) is a good example to illustrate. The economic burden associated with urinary tract infections is estimated to be approximately 1.5 billion in the United States annually. According to previous studies, the food animal and meat reservoir might exist and isolate from retail chicken meat products for UPEC (Jakobsen et al., 2010; Shortlidge et al., 2013; Natalie et al., 2015). In recent research suggested UPEC besides the ability to

Legionnaires' disease is known as a form of pneumonia caused by any type of aerobic bacteria that is part of the species Legionella. The most significant amount of Legionnaires' disease cases are triggered by the bacterium Legionella pneumophila according to the Mayo Clinic. You normally get it by inhaling in spray from water that has the bacteria in it. The spray may come from various sources such as hot tubs, showers, or air-conditioning units used for larger structures such as buildings. The bacteria luckily does not spread from person to person contact. But it is still a problem that must be dealt with because people who are elderly, smokers, and anybody with a weak immune system are extremely vulnerable to this bacteria.

In the Hampton Roads area we have a special scientist that test our waters and they are with a company called Hampton Roads Sanitation District also known as HRSD. In recent years a flesh eating bacteria called Vibrio Vulnificus has been found in Hampton Roads area, specifically at the Virginia Beach Oceanfront. It is very concerning because a lot of people that live in the Hampton Roads area enjoy swimming or surfing in the ocean, as well as tourists who come. If the Vibrio Vulnificus spreads no one will want to visit to the oceanfront.

Each learner will verbalize and write in his or her food log what foods they have eaten on this day (affective). Maintaining a food diary can help identify areas of weaknesses and how to prepare better menu plans (Funnell, 2014). Each learner will state the different food groups and their nutritional value (cognitive). The learner’s knowledge of the different food groups and their nutritional value can lead to healthy lifestyle choices (Funnell, 2014). Each learner will be able to verbalize the importance of family support (affective). A person empowerment and response through family support leads to life satisfaction (Funnell, 2014). At the end of this class and each class that follows, a short ten yes/no questionnaire will be filled out to determine the learner’s understanding of material presented. It will also allow feedback of course

This replaced the 1994 health and safety outlines and was put forth to improve the inspection and compliance action of R.T.E foods, with respect to their potential to support the growth of this pathogen. This applied to all R.T.E foods, including dairy, produce, fish and seafood, meats and was applied to federally registered and non-registered sectors. 16 This policy was administered in such a way that based on perceived vulnerability to grow Listeria; Ready-to-Eat foods were divided into an assortment of categories. The presence of L. monocytogenes in Category 1 foods poses the highest-risk. This would typically generate a Health 1 concern, where consumers would be made aware that contact with the food will likely produce severe health consequences. 17 In addition, Canada’s policy indicated that any R.T.E food tainted with Listeria, specifically produced for at risk groups, would be considered a Health 2 concern. This would illustrate that some form of health consequence is expected to result from exposure to the contaminated food, especially if it is a vulnerable group coming into contact with it.

1. Discuss the importance of subcultures in segmenting the market for food products. Identify a particular product and show how it should be marketed differently to different ethnic groups.

Vibrio is a rod shaped bacteria that are also gram negative. They naturally appear in marine or estuarine environments. Also to note there are around about 12 species vibrio that have been known to cause diseases in humans which cause around about an estimated 80,000 illnesses, 500 hospitalizations and 100 deaths ever year in the US. The main reason that people get infected by vibrio is from coming into contact with seawater or through consuming raw or undercooked seafood. Vibriosis usually causes primary septicaemia (blood poisoning), diarrhoea, wound infections, or other extra intestinal infections. Vibrio parahaemolyticus is a strain of vibrio that has a rod shaped is usually found in saltwater and if ingested can causes gastrointestinal

It has been estimated that 2.5 billion people in the world lack access to proper water for bathing and sanitation; that’s about 33% of our entire population. Those who are unable to bathe regularly are exposed to many serious risks, including higher chances of acquiring an infection. For example, someone who lives in a warmer climate can sweat up to 3 liters per hour; this creates a surface on the skin that is sticky. In turn, the skin picks up many more yeasts, fungi, germs, bacteria, and so on that can enter one’s bloodstream if the skin is itched and the surface is broken (itching is an additional effect of not bathing). Certain bacteria (such as staphylococcus) can be fatal if introduced to an open scratch or wound. So how does one prevent