...emergency response personnel and the Centers for Disease Control (CDC), and the “What if?” scenario if it actually was a legitimate typhoid fever diagnosis. Typhoid Fever Typhoid fever is a life-threatening illness caused by the bacterium Salmonella Typhi. In the United States, it is estimated that approximately 5,700 cases occur annually. Most cases (up to 75%) are acquired while traveling internationally. Typhoid fever is still common in the developing world, where it affects about 21.5 million persons each year. (CDC) You can get typhoid fever if you eat food or drink beverages that have been handled by a person who is shedding Salmonella Typhi or if sewage contaminated with Salmonella Typhi bacteria gets into the water you use for drinking or washing food. Therefore, typhoid fever is more common in areas of the world where handwashing is less frequent and water is likely to be contaminated with sewage. (CDC) In addition, a small number of persons, called carriers, recover from typhoid fever but continue to carry the bacteria. Once a person is infected, the body will typically respond with high fever (>103°), stomach pains, and loss of appetite. Unfortunately, the only way to know whether a person has been infected with Salmonella Typhi is with a stool...
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...Salmonella is a bacterial infection cause by gram negative bacteria salmonella. Since bacterica can evolve there are two main kinds of the Salmonella bacteria. Two specie are cause by typhoid fever, Salmonella typhi and Salmonella paratyphi. Salmonella typhi only affects people and Salmonella paratyphi reside in people but sometimes in wild animals. People are usually become infected when they eat contaminated food, examples are uncooked poultry or eggs. The bacteria usually infect the digestive tract but can travel through the bloodstream and infect other parts of the body Symptoms are nausea, cramps, abdominal pain, watery diarrhea, fever, and vomiting. It can also attack the liver and spleen which causes them to swell. To see if you are infected with this bacteria they take a portion of stool and test it. Salmonella bacteria also causes several types of infection. Most often, these bacteria cause gastroenteritis, but they sometimes cause typhoid fever, a more serious infection. When the intestine is attack, symptoms usually start to show around 12 to 48 hours after the bacteria are ingested. Then nausea and abdominal pain occur, soon followed by watery diarrhea, fever, and vomiting. Salmonella symptoms tend to clear up in about 1 to 4 days. Uncommonly things could gradually get worse and symptoms are more severe and last a long time. However, approximately 40,000 cases of salmonellosis are reported in the United States. Many milder cases are not diagnosed or reported, the...
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...aggravated Patient’s manifestations Patient’s manifestations Signs & Symptoms Signs & Symptoms Process Process LEGEND LEGEND Typhoid Fever Typhoid Fever Macrophages & intestinal epithelial cells attract T cells & Neutrophils w/ interleukin 8 causing inflammation of the intestinal wall Macrophages & intestinal epithelial cells attract T cells & Neutrophils w/ interleukin 8 causing inflammation of the intestinal wall Toxins are injected into the intestinal cells Toxins are injected into the intestinal cells Peyer’s patches Peyer’s patches Bacteria enter the stomach Bacteria enter the stomach Ingestion of foods or fluids contaminated with Salmonella typhi bacteria Ingestion of foods or fluids contaminated with Salmonella typhi bacteria Bacteria is within the macrophages and survives Bacteria is within the macrophages and survives The bacteria induced macrophage apoptosis, breaking out into the bloodstream & cause systemic...
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... What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Gram-negative bacteria. Typhoid fever is cause by salmonella. Salmonella infections are zoonotic and can be transferred between humans and animals. This infection can survive outside a living body for weeks. A distinction is made between enteritis salmonella and horny/paratyphoid salmonella where the latter, because of a special virulence factor and a capsule protein. There are also two other that involved fever, Salmonella Typhi or Paratyphi. How is this infectious agent transmitted through food or water? This disease is transmitted though raw eggs, raw meat like ground beef and poorly cooked meats, fresh vegetables ,cereal, tomatoes and contaminated water. Water can be contaminated by feces being inside the water. Must pay good attention to how you cook your meat. Eggs right now in the world is a big part of salmonella. Having a poor clean kitchen or restaurant can cause an outbreak. Polluted surfaces water and stand water like shower hoses or unused water dispenses. It can also be in the feces of some pets and reptiles such as turtles, lizard and snake, which particularly likely to carry the infection. People not washing their hand after using the bathroom and return back to cooking not realizing how that not sanitizer, also not safe. What is an example of a real life outbreak of this foodborne illness in the United States? In...
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...Role of azithromycin against clinical isolates of family enterobacteriaceae: A comparison of its minimum inhibitory concentration Aim: To determine the effect of Azithromycin, a new azalide antibiotic, on clinical isolates of the family Enterobacteriaaceae and to determine and compare its minimum inhibitory concentration (MIC). Antimicrobial agents are commonly used therapeutically and prophylactically for travelers' diarrhea. Resistance of enteric pathogens to these agents may prevent the success of such therapy, with the result depending upon the level of resistance and the drug concentrations achieved in the gastrointestinal tract. Data from a number of geographic locations were collected in order to determine whether consistent trends exist and whether predictions can be made regarding the susceptibility of various enteric pathogens worldwide. One of the major limitations to successful antimicrobial therapy of enteric bacterial pathogens has been the progressive emergence of resistance to these drugs, particularly in the developing countries. [1] With a marked increase in antibiotic resistance among enteric bacterial pathogens, it has become imperative to find alternative effective antimicrobial agents. Among the oral antimicrobial agents, the fluoroquinolones and the broad-spectrum cephalosporins are the only groups whose efficacy against enteric pathogens of the family Enterobacteriaceae has not yet been compromised by acquired resistance. However, the fluoroquinolones...
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...CPH 601—Spring 2015 Helen Sauer Salmonella—Prevalence and Prevention Strategies Background/History Salmonella is a bacteria commonly found in the intestinal tracts of humans and animals, including reptiles, farm animals, and rodents. In 1885, Dr. Theobald Smith, a Department of Agriculture researcher investigating hog cholera, is the first to identify Salmonella enterica, formerly called Salmonella choleraesui. Dr. Smith worked under Dr. Daniel E. Salmon, who became the bacteria’s namesake.1 There are around 2,500 different serotypes of Salmonella bacteria. Salmonella can be grouped into typhoidal (S. Typhi and S. Paratyphi) and non-typhoidal (including Typhimurium and Enteritidis, the most common serotypes in the United States.2 In the early 20th century, Irish immigrant Mary Mallon was identified as the first asymptomatic carrier of typhoid. Now an infamous public health case study, “Typhoid Mary” infected an estimated 51 people with typhoid fever over the course of her career before being forcibly quarantined by state public health officials. In spring 1985, 168,000 to 197,000 people were sickened with salmonellosis in northern Illinois, comprising the largest outbreak of Salmonella food poisoning in United States history. Investigators determined the cause to be Salmonella typhimurium strain of bacteria associated with the Hillfarm Dairy in Melrose Park, Illinois. 3 Salmonella has also been used as a tool of bioterrorism. In 1984, 751 individuals were deliberately...
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...emergency response personnel and the Centers for Disease Control (CDC), and the “What if?” scenario if it actually was a legitimate typhoid fever diagnosis. Typhoid Fever Typhoid fever is a life-threatening illness caused by the bacterium Salmonella Typhi. In the United States, it is estimated that approximately 5,700 cases occur annually. Most cases (up to 75%) are acquired while traveling internationally. Typhoid fever is still common in the developing world, where it affects about 21.5 million persons each year. (CDC) You can get typhoid fever if you eat food or drink beverages that have been handled by a person who is shedding Salmonella Typhi or if sewage contaminated with Salmonella Typhi bacteria gets into the water you use for drinking or washing food. Therefore, typhoid fever is more common in areas of the world where handwashing is less frequent and water is likely to be contaminated with sewage. (CDC) In addition, a small number of persons, called carriers, recover from typhoid fever but continue to carry the bacteria. Once a person is infected, the body will typically respond with high fever (>103°), stomach pains, and loss of appetite. Unfortunately, the only way to know whether a person has been infected with Salmonella Typhi is with a stool...
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...Salmonella (Food Bourne Illness) * What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. The infectious agent (pathogen) that causes Salmonella is called Salmonella Enteriditis. Salmonella is a non-motile, rod-shaped, and gram-negative, that doesn’t form spores. Bacterium within the Enterobacteriaceae and tribe Salmonellae. Salmonella is divided between two species; S. Enterica and S. Bongori. The three main serovars of Salmonella enterica are Typhimurium, Enteritidis, and Typhi. Salmonella can cause two types of illness; nontyphoidal salmonellosis and typhoid fever. Salmonella communicates with fellow bacteria via AHL (Acyle Homeoserine Lactone). Infecting the cell, multiplies, then bursts the cell. Salmonella symptoms include: diarrhea, fever, stomach cramps, nausea, vomiting and headaches. It takes between six and seven hours to become ill, usually lasting three to four days, but some bacteria may be presented for much longer. * How is this infectious agent transmitted through food or water? The infection is mostly caused by ingestion by contaminated food, water or fecal particles. This bacteria is found within humans, farmed, pets and birds, particularly chickens. Good hygiene along with appropriate food handling, storage and cooking have important roles in preventing disease. Salmonella illness is worldwide and contaminates almost any food type. From raw eggs, raw meat, egg products...
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...The typhoid fever, caused by Salmonella Typhi, is a life threatening illness that causes around 5,700 cases per year. Most cases come about from travelers coming back to the United States from traveling internationally because many other countries did not have the same vaccines as the United States had during this time. In the early 1900’s, a woman named Mary Mallon, also known as Typhoid Mary, worked as a cook for different families. Mary was a healthy female, or so they thought. She carried the typhoid fever virus unknowingly and was asymptomatic. A short time after she had started working for the families that she served, a few of the members fell ill of the typhoid fever. After this incident, Mary was investigated and health officials found many...
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...Salmonella Salmonella is a bacterial disease that affects the intestinal tract system. Salmonella are found in animals as well as human intestines, it comes through the feces. Increase exposure are International travel where developing countries with poor sanitation. Owning a pet bird or reptile is also a risk factor if they are infected with salmonella bacteria. Stomach has a natural defense against salmonella. Some disorders are antacids, inflammatory bowel disease and recent use of antibiotics can shorten the natural defense. Most people are infected with salmonella by eating foods that are contaminated by feces. The most infected foods are raw meat, poultry, and seafood. When the meat is raw it becomes contaminated in the process of distribution. Seafood is contaminated when the water they are harvest is contaminated. Eggs can be contaminated from infected chicken making the eggs bad before it is form. Fruits and vegetables, mostly imported ones can become contaminated by washing in contaminated water. This mainly occurs when juices from raw meat comes in contact with uncooked foods like salads. The 2008 United States salmonellosis outbreak began in the spring of 2008 when hundreds of people throughout the United States fell ill after consuming contaminated food. The U.S. Food and Drug Administration currently believes that the contaminated food products responsible are fresh jalapeño and serrano peppers from Mexico, and perhaps raw tomatoes. Fresh cilantro is also under...
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...SC300 Big Ideas in Science Unit 2 Project In analyzing attendance of some local middle schools there seems to be a spike in student absences. After careful consideration in examining these absences there may be a link that connects them being a cause for concern. It seems that students involved with school band have a spike in absences due to sickness resulting in the same symptoms. Further investigations would want to look into the following: 1. Where did the bands travel? 2. What did the band members eat? 3. Were meals provided by the band and by whom? 4. Did the bands stop and eat at any same local restaurants? 5. What drinking sources were provided to band members, what were they and where did they come from? 6. Were there any band members sick prior to the events? By interviewing students, parents and school faculty similarities could be drawn to conclude the source of contamination causing such a rise in sickness among the Band students. There is concern and diligence to find out the source of this common sickness among the students so that an epidemic can be ruled out as quickly as possible preventing wide spread panic within the schools and community. Epidemics can take a while to determine if cases are not connected, meanwhile cases start to increase without proper treatment. There are modern epidemics such as parasites and mercury poisoning (Hubpages, 2012)....
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...from corporations responsible for foodborne illness outbreaks to be held criminally liable. Should Corporations Be Criminally Liable for Foodborne Illness Outbreaks? Introduction Foodborne illness represents a serious threat to everyone in the United States and according to the U.S. Food and Drug Administration (FDA) 1 in 6 or 48 million Americans are sickened each year by consuming contaminated foods or beverages resulting in an estimated 128,000 hospitalizations and 3,000 deaths. (“Foodborne Illness”, 2014). Foodborne illness or food poisoning as it is sometimes referred to, is most often caused when bacteria, viruses, molds, and parasites enter the human gastrointestinal tract. The most common foodborne illnesses include Salmonella, and the Norovirus which alone account for 69% of all foodborne illnesses in the United States (“What is Foodborne Illness”, 2014). The contamination is often caused by when food or...
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...Lifestyle and Weight Management The Lifestyle Redesign® Weight Management Program is based on sound medical research, and has proven successful with thousands of clients. This customized treatment helps you to establish healthy individualized lifestyle choices to enable you to lose weight in ways that are safe, realistic and sustainable. You will find greater satisfaction and pleasure in what you do each day, while you lose weight and keep it off. Each week in the Program, you will explore topics like: *Healthy eating *Physical activity and exercise *Balancing work, rest and play *Stress & time management *Finding healthy pleasures and non-food rewards *The link between your daily choices and chronic conditions (such as diabetes, high blood pressure, etc.) *Increasing your energy *Emotional issues tied to food *Social eating *Healthy cooking and dining out *Increasing meaningful activity while decreasing draining activity Eating Habits The term eating habits (or food habits) refers to why and how people eat, which foods they eat, and with whom they eat, as well as the ways people obtain, store, use, and discard food. Individual, social, cultural, religious, economic, environmental, and political factors all influence people's eating habits. Why and How People Eat People eat according to learned behaviors regarding etiquette, meal and snack patterns, acceptable foods, food combinations, and portion sizes. Etiquette refers to acceptable behaviors. For example...
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...Bad Bug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins Introduction Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Under the laws administered by FDA, a food is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second...
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...Illness Salmonella SCI/163 Troy Bushman November 18, 2013 1 The infectious agent pathogen that causes salmonella is called salmonella enteritis. The bacteria are larger than a virus; but, are visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that do not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within it; and then, bursts the cell. Special effector protein factors are required for salmonella intestinal invasion and the induction of fluid secretion and for inflammatory responses. There are about six names species names of it, salmonella enteritis’s, and salmonella enteric which cause the human disease. “Salmonella is one of the most commonly reported types of food-borne illness. Salmonella is caused by a variety of different bacteria. The ensuing illness is treatable, but in some cases, fatal. Most of the time people aren’t even aware they have salmonella, they think something they ate didn’t agree with them and the symptoms are mild and disappear quickly. I believe no one really takes any action of going to a hospital or to their doctor until the symptoms worsen and become unbearable or scary for them that’s at least what I do, which I shouldn’t because instead of me finding out what problem was solving it quickly, I go through the pain and agony until I can’t take it anymore. Quite often, the mishandling of food products causes salmonella. In many...
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