Salmonella Outbreaks and Prevention Methods PDF

SALMONELLA- BASED OUTBREAKS AND PREVENTİON METHODS Halide Özkümüş 2523819 Content Brief information about Salmonella Transmission methods of Salmonella Infection dose of Salmonella Incidence of Salmonella Symptoms of Salmonella Poisoning Salmonella-based outbreaks Prevention met...

SALMONELLA- BASED OUTBREAKS AND PREVENTİON METHODS Halide Özkümüş 2523819 Content Brief information about Salmonella Transmission methods of Salmonella Infection dose of Salmonella Incidence of Salmonella Symptoms of Salmonella Poisoning Salmonella-based outbreaks Prevention methods What is Salmonella is a gram- Salmonella? negative, rod-shaped bacterium that does not produce spores. The facultative anaerobic, motile salmonella bacterium measures 0.7–1.5 micrometers in diameter and 2–5 micrometers in length. How do we get Salmonella? Consuming eggs, meat, poultry, or seafood that is undercooked or uncooked. Eating fruit that has been infected. Consuming unpasteurized milk or tainted water. Not cleaning your hands after handling or consuming food. Interaction with a salmonella-infected animal. Infection dose The serotype affects the infectious dosage. of Salmonella The infectious dosage for non- typhoidal salmonellosis is around 10^3 bacilli. The infectious dosage for enteric fever is around 10^5 bacilli when consumed. At a lower infectious dosage, patients with achlorhydria, impaired cell-mediated immunity, or advanced age may contract the infection. The degree of stomach acidity in the patient may also have an impact on the infectious dosage. How common is Salmonella? The CDC estimates that each year in the US, Salmonella germs cause 1.35 million illnesses, 26,500 hospital admissions, and 420 fatalities. What are the Diarrhea Fever Salmonella Stomach cramps Poisoning Nausea symptoms? Vomiting Headache Salmonella-based Outbreaks The first outbreak happened in 2006 because of Salmonella Typhimurium. Based on preliminary data analysis, tomatoes served at restaurants are the food source for this epidemic of Salmonella Typhimurium illnesses, according to authorities. Salmonella-based Outbreaks Other outbreaks happened in 2007. A multi- state case-control research found a direct correlation between Veggie Booty eating and sickness. Veggie Booty is a snack consisting of puffed rice and maize coated in vegetables. According to preliminary tests, the contamination may have originated from the spice mix used in Veggie Booty. The CDC has received reports of 65 cases of Salmonella Wandsworth infection from 20 states. Salmonella-based Outbreaks In 2010 another outbreak happened. The single-serve frozen entrées Marie Callender's Cheesy Chicken & Rice were the source of this epidemic. For this epidemic, Salmonella Chester isolates having a genetic fingerprint. There have been reports of 44 cases of a corresponding strain of Salmonella Chester from 18 states. Salmonella-based Outbreaks In 2011the outbreak caused by Salmonella Enteritidis that was discovered in 14 samples of Turkish pine nuts or pine nut-containing pesto. 43 people from 5 states were affected by the pandemic. The ages of the 43 individuals for whom data was available varied, with the median age being 43. The sick individuals ranged in age from less than 1 to 94 years old. Women made about 60% of the patient population. There were two hospitalized patients. There were no recorded fatalities. Salmonella-based Outbreaks In 2014 a Salmonella Heidelberg epidemic linked to chicken products that were mechanically separated. Nine people were affected by the epidemic in all. Of the nine sick individuals, two (22%) were admitted to the hospital; no fatalities were noted. Salmonella-based Outbreaks In 2015, pork contaminated with Salmonella Infantis caused an epidemic. There were 192 confirmed cases of infection, 30 hospitalized patients, and no fatalities. Based on epidemiologic, analytical, and traceback evidence, Kapowsin Meats' pork was determined to be the most likely cause of this outbreak. Salmonella- based Outbreaks The El Zapotanito farm in La Huerta, Jalisco, Mexico, produced Maradol papayas that were connected to an outbreak of Salmonella Urbana illnesses in 2017. Nine out of the sick individuals were hospitalized, and their ages varied from under a year old to 57. Salmonella-based Outbreaks In 2019, there was a substantial public health effect from an epidemic of Salmonella Javiana illnesses related to cut fruit made by Tailor Cut Products of North Brunswick, New Jersey, including sweetmelon, cantaloupe, pineapple, and grapes. Fourteen states reported a total of 165 cases. Hospitalization was necessary for a considerable number of patients, even though no deaths were documented. Salmonella- based Outbreaks Salmonella Thompson was the source of the outbreak in 2021 that sickened 115 persons. Many who became ill claimed to have consumed a wide range of raw and cooked fish from grocery stores and restaurants. The outbreak strain was discovered at Northeast Seafood Products' production site, where investigators had previously identified the business as a frequent source. Salmonella-based Outbreaks The last outbreak occurred on March 28, 2024. This epidemic, in which 104 people fell ill, was seen in 33 different cities. The outbreak was caused by Salmonella Enterica found in Charcuterie meat products. The outbreak investigation is over, but since the recalled products have a shelf life of six months, they may still be in people's homes and caution should be exercised. Prevention Methods After coming into touch with pets, farm animals, animal waste, or animal habitats, always wash your hands. Make sure that everyone who has diarrhea, especially kids, washes their hands with soap frequently and carefully to lessen the chance of illness spreading. When grocery shopping and storing, keep raw meat and poultry apart from produce and other items. After handling raw poultry, wash surfaces, cutting boards, silverware, and utensils. Before consuming, wash raw fruits and vegetables. Prevention Methods  Washing raw meat, poultry, or fish before cooking is not advised. Germs can be transferred to surfaces, utensils, and other foods by washing.  Avoid unpasteurized (raw) milk and foods made from unpasteurized milk.  Cook raw meat and poultry thoroughly to eliminate any bacteria. Burgers, chicken, and meat should be cooked through and no longer pink in the center.  Food can be defrosted in the microwave, refrigerator, or cold-water bath. Food should be kept in a freezer at 0°F or below or in a refrigerator at 40°F or lower.  Raw food items have the potential to contaminate food, kitchenware, and surfaces. When using it, exercise caution to avoid cross-contamination. Prevention Methods  Prevent contamination in vegetables and fruits through proper manure treatment and water irrigation.  For food factories Hazard analysis and critical control point (HACCP) system and international standards like ISO 22000 should be applied.  Train and educate food industry practitioners and regulators.  Unless the diarrhea has stopped for at least 24 hours and two consecutive negative stool specimens have been obtained, patients should not handle food or work in sensitive jobs. References Brands, D. A., & Alcamo, I. E. (2006). Salmonella. Chelsea House Publishers. Canada, P. H. A. of. (2011, February 18). Government of Canada. Canada.ca. https://www.canada.ca/en/public-health/services/laboratory-biosafety-biosecurity/pathogen-safety-data-sheets-risk-assessment/sal monella-enterica.html CDC. (2024, April 17). Outbreaks involving salmonella. Centers for Disease Control and Prevention. https://www.cdc.gov/salmonella/outbreaks.html ECDC. (2015). Search. Search | European Centre for Disease Prevention and Control. https://www.ecdc.europa.eu/en/search? s=SALMONELLA Favero, M. (1947). Salmonella in the home. The Lancet, 249(6456), 718. https://doi.org/10.1016/s0140-6736(47)91465-7 Professional, C. C. medical. (2021). Salmonella: Outbreaks, causes, symptoms & treatment. Cleveland Clinic. https://my.clevelandclinic.org/health/diseases/15697-salmonella Pugliese , G. (2012). Risk assessment of salmonella from poultry sources. Controlling Salmonella in Poultry Production and Processing, 36–55. https://doi.org/10.1201/b11519-7 Rufus K., G. (2018). The salmonella. Salmonella, 1–21. https://doi.org/10.1201/9781351076524-1