1. Location: Limpopo (South Africa)
2. Diseases listed: Malaria, Foodborne illness, Cholera
3. Details of a foodborne illness (salmonellosis) outbreak in Limpopo
The South African Independent Online news, in their issue of Tuesday 28 January 2014, reported an occurrence of diarrhoea outbreak few days earlier at a lodge (Mokopane) in Limpopo. The first release of information was done by the provincial diseases’ outbreak response team on 27 January 2014 and mentioned that 42 people were hospitalized. It was believed that contaminated foods or water at the lodge were responsible for the outbreak. When the situation was revealed, food and water samples were taken immediately and analysed for identification of the causative agent. Preliminary results from the food samples identified the outbreak as a salmonella food poisoning caused by a non-typhoidal salmonella bacteria type and the whole lodge was put under quarantine. It was also reported that among the 42 cases that were treated in hospital (Voortrekker Hospital), 9 were critical but the other were discharged immediately. At the time of the information release, 5 people from the 9 critical cases were still in hospital but their health was improving.
4. Characteristics of a non-thyphoidal Salmonella food poising (salmonellosis)
Disease causative agent: Salmonellosis is a foodborne illness that occurs in all areas of the world. The causative agents are bacteria of the genus Salmonella, which are Gram negative, facultative anaerobic rods that belongs the family Enterobacteriaceae. The genus Salmonella contains 2 species (S. enterica and Salmonella bongori) and over 2500 strains referred as serovars or serotypes. Non-typhoidal serovars such as Salmonella Enteritidis and Salmonell...
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...before preparing and eating food, after visiting the toilet and contact with animal stools.
5. Citations
- Hohmann EL. 2001 Nontyphoidal Salmonellosis. Food Safety 32: 263-269.
- Rabsch W, Tschäpe H, Bäumler A J. 2001 Non-typhoidal salmonellosis: emerging problems. Microbes Infection 3(3):237-247.
6. Problems: One major factor that contribute to the persistence of salmonellosis is the reluctance of people to comply with the recommendations for good hygiene practices. In addition there is an emergence and spread of non-typhoidal Salmonella strains, which are resistant to a range of antimicrobials. Resistance to antibitioc such as fluoroquinolones and third-generation cephalosporins have been reported recently, and this raise a serious public health concern. Emergence of Salmonella Enteritidis as a major egg-associated pathogen also constitute a serious threat.
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.
Question 1: How is salmonellosis diagnosed? How does the method of diagnosis impact our understanding of the occurrence of salmonellosis in the community (e.g., burden of disease, trends over time, high-risk populations)?
Trabelsi, H., Dendana, F., Sellami, A., Sellami, H., Cheikhrouhou, F., Neji, S., … Ayadi, A. (2012). Pathogenic
Many children around the world , especially in third world countries suffer many bacterial infection of the gastrointestinal system as a result of lack of awareness and the spread of the disease in the less attention to hygiene and the environment . In order to explain this word gastrointestinal tract infection , especially the stomach and intestines , it can result from infection by bacteria or virus or other parasites (1) . Some of the causes of inflammation as a result of eating food poisoning , especially meat and eggs . However , some symptoms of severe cases are headache , nausea , vomiting , general weakness , diarrhea and pain , the illness begins suddenly with high fever , vomiting , abdominal pain and stool liquid to water that may contain some blood and mucus . The result of drought through loss of fluids and salts and lead an alliance with the poisoning to the collapse of the circulatory system in diseases such as cholera (2) . It must be conducted in diagnosing bacterial to find the source of infection because it causes illness and death of millions in the third world and in particularly children as mentioned . In this report will refer to the most common types of bacteria cause gastrointestinal tract infection for example , Shigella , Salmonella , Vibrio and Campylobacter (3) . First of all , Shigella is gram negative , nonmotile , non lactose fermenting and H2S production . There are four important species , S. sonnei , S. flexneri , S. boydii and S. dysenteriae is the most serious . Next is Salmonella which is gram negative as well , non lactose fermenting and production H2S . These species are S. typhi and S. paratyphi found in humans and animals . Finally , Campylobacter is gram negati...
During the investigation, seven test were used to determine the unknown bacterium as Salmonella typhimurium. “Salmonella typhimurium is a genus of gram-negative, non-lactose fermenting, medium-sized, rod-shaped, bacteria, members of the family Enterobacteriaceae, most species having flagella and pili” (medical-dictionary). This bacterium is known for causing food poisoning. This illnesses usually last 4-7 days. Treatments for the illnesses caused by this bacterium are dependent upon the severity of the symptoms, the age of the patient, and the comorbidities.
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.
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.
Kapper, J.B. Nataro, J.P. & Mobley, H.L.T. 2004, "PATHOGENIC ESCHERICHIA COLI", Nature Reviews, vol. 2, pp. 123-140.
E. coli, short for Escherichia coli, normally live within the digestive system of humans and animals. Most variants of this bacteria are mostly benign and are actually essential for digestive health in people and animals. But there is the more infamous and most dangerous strain of E. coli, notorious for poisoning people and causing serious symptoms and even death. It has been labelled as E. coli O157:H7, discovered in 1982. This specific strain produces a toxin with the name Shiga that causes symptoms such as kidney failure, bloody diarrhea, and death. There have been outbreaks of O157:H7 in the US, Canada, Europe, South Africa, and Eastern Asia. These types of E. coli are labelled as pathogenic, meaning they can spread and cause illness outside
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.
Drug resistant non-typhoidal Salmonella: This bacteria causes bloody diarrhea, fever and cramps that sometimes lead to life-threatening complications. Every year, 1,200,000 salmonella infections occur and 100,000 of these are drug resistant. Treatment for these resistant infections causes an excess expenditure of $365,000,000 in medical costs.
In conclusion, typhoid fever can be treated with antibiotics. However, resistance to common antimicrobials is widespread. Healthy carriers should be excluded from handling food. Unfortunately, nowadays we have more salmonella than the past because now more chickens are sick.
Cholera is still an extremely significant disease worldwide with over 5 million cases being reported per year (Ruiting & Reeves, 2002). Cholera is a diarrheal illness that progresses rapidly and is contracted by ingesting the bacterium Vibrio cholerae which causes an intestinal infection (CDC, 2013). In many cases the illness is mild with hardly any symptoms at all, but in some cases it can become severe. Approximately 5 percent of people who are infected exhibit severe symptoms such as extreme watery diarrhea, leg cramps, and vomiting (CDC, 2013). These symptoms usually occur at a rapid pace and unless treated can further lead to dehydration and shock which can ultimately cause death within hours. It is estimated that over 100,000 deaths occur each year around the world due to Cholera. (CDC, 2013)
An outbreak of Salmonella Saintpaul (S. Saintpaul) in Australia lead to an investigation, aimed at finding out what caused the increase in the number of human infections. The outbreak occurred in six Australian Jurisdictions with its epicenter in the South eastern mainland between September and November 2006 (Munnoch et al., 2009). The cases were confirmed by isolating the strain of S. Saintpaul in faecal specimen, by detection of routine surveillance (Munnoch et al., 2009).
The most commonly recognized food borne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli 0157:H7, and by a group of viruses called Calicivirus, also know as the Norwalk viruses. “Thousands of types of bacteria are naturally present in our environment, but not all bacteria cause disease in humans.” (Schmutz 1)