Waterborne Pathogens and Foodborne Diseases (Lec 26)

Waterborne Pathogens and Foodborne Diseases

• Sanitary conditions and increased exposure to ultraviolet rays have led to lower immunity to pathogens, resulting in higher susceptibility to disease during system failures.
• Anthropogenic alterations of water systems have caused eutrophication, changes in food chain structure, and unrestricted growth of "nuisance species," creating breeding sites for vectorborne diseases.
• Changes in agricultural production methods, including high-density animal operations near urban development, have increased transmission of animal pathogens to humans.
• Aging and deteriorating environmental infrastructure, particularly in inner cities, have contributed to the spread of waterborne pathogens.
• Legionnaires disease is caused by Legionella pneumophila, a bacterium that can live in water and has been spread through air conditioning systems in large public buildings.
• Campylobacter jejuni is the leading cause of bacterial diarrheal illness in the United States, causing more disease than Shigella and Salmonella combined.
• Campylobacter infection symptoms include diarrhea, stomach cramps, fever, nausea, and vomiting, and it can be contracted by consuming undercooked meat or contaminated water.
• Cryptosporidium is a protozoan parasite found in the intestines of animals and people, and its dormant form, called an oocyst, is excreted in the feces of infected individuals.
• Giardia, known as "beaver fever," is a zoonotic parasite transmitted to humans through contaminated drinking water, causing symptoms such as diarrhea and cramps.
• Amebiasis is an intestinal illness caused by the parasite Entamoeba histolytica, transmitted through contaminated food or water, with symptoms including chills, fever, and bloody diarrhea.
• Food spoilage is any change in the appearance, smell, or taste of a food product, and stable foods with low water activity are less prone to bacterial and fungal growth.
• Food preservation methods such as controlling moisture, temperature, and pH levels are crucial in preventing food spoilage and the growth of bacteria.

Test your knowledge of waterborne pathogens and foodborne diseases with this informative quiz. Explore the causes, symptoms, and transmission of common pathogens such as Legionella pneumophila, Campylobacter jejuni, Cryptosporidium, and Giardia. Learn about the impact of environmental infrastructure, agricultural practices, and food preservation methods on the spread of these diseases.