Introduction My research paper is on Salmonellosis. In chronological order, my plan is to first introduce a thesis statement. I will next give a brief discussion on defining Salmonellosis, talk about the sources of transmission, identify the alteration in the health, the role nutrition plays in prevention of the disease, the etiology, progression, treatment, diet recommended, nutrition assessment and intervention, client education, and diet adherence. Thesis Statement We need to know the causes of Salmonellosis and ways to prevent it. Definition Salmonellosis is a bacterial disease that affects the intestinal tract. It is one of the most common foodborne disease worldwide. It is caused by a Gram-negative, lactose non fermenter, glucose fermenter, …show more content…
In humans, salmonella is generally contracted through the consumption of contaminated food of animal origin (mainly eggs, meat poultry and milk). Also, person-to-person transmission through the fecal-oral route. In Salmonella enterica, the reservoir can be both human and animals and in the case of Salmonella typhi, the source is only human. Identifying the alteration According to the Center for Disease Control (CDC), there is more than 1.2 million cases of salmonella infections each year in the United States, with hospitalization totaling 23,000 and approximately 450 deaths. The role nutrition plays in prevention of the disease Nutrition doesn’t really play a role with the disease, there are just ways to prevent Salmonellosis by carefully cooking chicken, steak, and pork thoroughly and washing off fruits and vegetables before …show more content…
Also, the nurses should be aware of drug and food interactions. Client Education The client must wash hands thoroughly with soap and water after using the toilet, changing a diaper, handling raw meat or poultry, cleaning up pet feces, touching reptiles or birds. Wash kitchen work surfaces and utensils with soap and water immediately after they have been in contact with raw meat or poultry. The client must understand that uncooked meat and poultry should be kept separate from produce, cooked foods and ready to eat foods. People with salmonellosis should not prepare food or pour water for others until their diarrhea has been resolved too. Diet Adherence The patient has to understand the signs and symptoms they can get including a sudden onset if diarrhea, abdominal cramps, fever, nausea, vomiting, headaches, and chills may occur. Symptoms may last from four to seven days, but bowel movements may take several months to return to normal. I would advise the patient that if he/she don’t adhere to the client teaching, things can turn out even worse, possibly death. I would also have someone to visit the patient’s home and show him/her how to prevent the disease (always washing hands when preparing meals, avoiding
Typhoid fever is a systemic infection caused by the gram-negative organism Salmonella typhi. It is transmitted through fecal-oral or urine-oral route by either direct or indirect contact of the carrier’s or infected individual’s feces or urine. Humans are the only source of this organism. Ingestion of
Reducing the risk of salmonellosis from these farms would include food safety practices such as: washing eggs and hands thoroughly, making sure that the farm is kept in good condition, feeding the chickens good food, and using fresh water
• Wash your hands thoroughly before and after preparing food and after using the bathroom. Make sure people who live with you wash their hands often too. If soap and water are not available, use hand sanitizer.
Abstract: Salmonella is a bacterium that causes one of the most common intestinal infections in the United States - Salmonellosis. The chance of contracting this disease is significantly high, and more and more people are suffering from the symptoms and complications of Salmonella. This paper will discuss about the disease itself, the current outbreaks that are related to this disease, preventions and the treatments.
More than 375,000 nail technicians face possible health hazards everyday (“Health Hazards”). Today’s salons are investing in the latest products. Sanitation is the most important in any salon to prevent disease or injury to cosmetologists and for clients. The ingredients in these hair products are becoming stronger for some clients to handle. Cosmetologists need to understand how to keep ourselves and our clients safe. Tools, implements, and cleaning furniture is the most important. Customers are always going to be coming in and out of the salon. Cosmetologist will not always know who the person is in the salon. Wash and sanitize your hands before and after a client. Wearing personal protective equipment (PPE) will also help prevent disease (Frangie). To prevent disease and bacteria, cosmetologists need to sanitize the tools and furniture before and after they give a service to a client.
Eating food that was contaminated by kitchen utensils or other foods that had contact with raw, contaminated meat
Salmonella is a gram-negative rod, which is known to infect humans, birds, and other mammals by invading and irritating the intestines. It is more common in poultry and swine which, if consumed, can cause diarrhea, nausea, vomiting, and stomach cramps. The infectious disease can be found almost everywhere and anywhere, including in water, animal feces, raw poultry, and raw seafood. Animals consume salmonella from the soil or contaminated processed feed. In humans, salmonella can lead to a developing typhoid-like fever that persists among other symptoms. However, there is no vaccine available for Salmonella but no treatment is needed because the infection is usually simply fought off by the immune system. There are various ways of preventing the salmonella infection as well, for example, careful cleaning of hands and utensils while cooking are simple preventative actions. Keeping clean and properly preparing food are the best ways contamination and spread of Salmonella can be avoided.
So as you can see Salmonella typhimurium is a serious microorganism that can create a lot of havoc if it gets inside of a person’s system and although there are many ways to diagnosis it, it must be diagnosed quickly or a person could end up in the hospital.
Salmonella is one danger that has caused many effects to consumers. Walsh writes about one incident when an outbreak “from tainted peanuts that killed at least eight people and sickened 600,” (Walsh 167). This incident left many people asking the same question, how can we trust the food that we put into our bodies? Salmonella, a type of food poisoning caused by bacteria found on different food types has caused an epidemic because of its domino effect on food and our health. Once one factory is contaminated, that factory could be housing both crops and meat, which is then transferred to our supermarkets and on our dinner tables. ...
...the bacteria killed. (Clark 2005) Continuously something which the most of the people do wrong is defrost meat and poultry in the room temperature, they left the food above two hours and the bacteria have the temperature and the time to growth, always the defrost must become to the refrigerator or microwave. (Clark 2005) Also something important for the protection of Campylobacter is the washing of fruits and vegetables. (Clark 2005) It is important because the fruits and vegetables don’t cook and the people consume these raw. (Clark 2005) Some other things of protection are the careful contact with animals and hand washing. (Clark 2005) In my opinion the Campylobacter species is a serious bacterium and the people must be protecting better. They have to know what really happen with the position of food because the years have changed and not everything is as old.
You can also get salmonella poisoning from meat. People think that the problems come from eating red meat and are opting for fish over steak, but new evidence proves that fish can cause health problems too, risks that can’t be cooked away. This is a growing problem called histamine poisoning (Peck). Children are learning at a younger age that they don’t like meat, maybe because they don’t like the taste, or maybe it’s because they have a fear of eating their favorite cartoon or movie hero. For example, the pig from the movie “babe”.
What is Foodborne Illness? According to a medical dictionary, foodborne illness is an acute gastrointestinal infection caused by consuming food contaminated with pathogenic, bacteria, toxins, viruses, prions or parasites. Such contamination was caused by improper food handling, preparation or storage of food. Contacts between food and pests, especially flies, cockroaches and rodents are a further cause of contamination of food. Foodborne illness can also be caused by adding pesticides or medicine to food or consuming or by accidentally consuming naturally poisonous substances. That is why foodborne illness can also be called food poisoning.
After the handover, I was asked by my mentor to attend to a patient who is bed ridden to have her personal care done with the assistance of one of the health care assistant staff. The patient was recently admitted to the ward and she looks sc...
Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles, and mammals. It can spread to the human species a variety of different ways; through foods or animal origins. Some examples of food involved in outbreaks are eggs, poultry and other meats, raw milk and chocolate. The illnesses it causes are typically fever, diarrhea, and abdominal cramps. In people with poor underlying health or weakened immune...
Food poisoning is a condition that results from eating contaminated food. It is also referred to as food-borne illness. These may attack people from any age group and lasts from few hours to several days. Food poisoning in severe case may cause chronic and fatal disease like arthritis and can attack lungs and kidneys.