Food

1
Food Water-borne Infections
2
Representative Diseases

• Salmonella
• E. Coli .0157
• Shigella
• Camphylobacter
• Hepatitis A
• Giardiasis

3
Epidemiological Data

• Source of Data
• Population and Public Health Branch, Health Canada

4
Salmonella

• Causative agent
• Motile, gram-negative bacteria
• Genus Salmonella

5

• Signs Symptoms
• Enterocolitis
• Diarrhea
• Bloody stools
• Fever (37.7 -38.8 C.)
• Abdominal cramps

6

• Diagnosis
• Culture
• Stool sample
• Suspect food sample

7

• Occurrence
• Worldwide
• Incidence rate in Canada 23.3/100,000 (2000)

8

• Reservoir
• Domestic wild animals
• Human acute convalescent carriers
• Mode of Transmission
• Contaminated Food

9

• Incubation Period
• 6-12 hr.
• Period of Communicability
• Throughout course of infection

10

• Susceptibility Resistance
• Universal
• Those at Greatest Risk
• Neonates young children
• The elderly
• The institutionalized

11

• Control Measures
• Follow up of index case(s)
• Limiting contacts of acute cases
• Examination of food handling techniques
• Reporting to central authority

12
E. Coli .0157H7

• Causative Agent
• E. Coli .0157H7

13

• Signs Symptoms
• Cramps
• Diarrhea
• Vomiting
• Little or no fever
• Serious complications
• Hemolytic uremic syndrome

14

• Diagnosis
• Culture
• Stool sample
• Suspect food sample
• Suspect water sample

15

• Occurrence
• World-wide
• Most cases occur in the summer
• Incidence rate in Canada 4.9/100,000 (2000)

16

• Reservoir
• Ground beef
• Chicken
• Unpasteurized milk
• Contaminated water supply

17

• Mode of Transmission
• Contaminated food or water
• Incubation Period
• 1 - 4 days

18

• Period of Communicability
• During the illness
• Susceptibility resistance
• Universal

19

• Those at Greatest Risk
• Children under age of 6
• Elderly
• Control Measures
• Similar to Salmonella

20
Shigella

• Causative Agent
• Bacteria
• Shigella - four serotypes

21

• Diagnosis
• Culture
• Stool specimens
• Suspect food sample

22

• Occurrence
• World wide
• Incidence rate in Canada 5.3/100,000 (2000)
• Reservoir
• Humans

23

• Mode of Transmission
• Fecal-oral
• Contaminated food
• Incubation Period
• 12-96 hours

24

• Period of Communicability
• During acute infection for 4 weeks after
• Susceptibility Resistance
• Universal
• Control Measures
• Similar to Salmonella

25
Campylobacter

• Causative Agent
• Bacteria
• Camphlobacter jejune

26

• Signs Symptoms
• Bloody diarrhea
• Fever
• Nausea

27

• Diagnosis
• Culture
• Stool specimens
• Suspect food samples
• Occurrence
• World wide

28
(No Transcript)
29

• Reservoir
• Animals poultry, cattle
• Mode of Transmission
• Undercooked, contaminated food

30

• Period of Communicability
• During infection up to 7 weeks after
• Susceptibility Resistance
• Immunity follows infection
• Control Measures
• Similar to Salmonella

31
Hepatitis A

• Causative Agent
• Hepatitis A Virus

32

• Signs Symptoms
• Fever
• Malaise
• Anorexia
• Jaundice abdominal discomfort
• Illness ranges from mild to severe
• Convalescence may be prolonged

33

• Diagnosis
• Serum
• Demonstrated IgM antibodies against Hepatitis A
• Occurrence
• World wide

34
(No Transcript)
35

• Reservoir
• Humans
• Mode of Transmission
• Fecal-oral
• Incubation Period
• 15-50 days

36

• Period of Communicability
• Later half of incubation period to a few days
  after onset of jaundice
• Susceptibility Resistance
• Immunity follows infection or immunization

37

• Control Measures
• Similar to Salmonella
• Specific protection strategies also available
• Immunogloblin
• Hepatitis A vaccine

38
Giardiasis

• Causative Agent
• Protozoa
• Giardia Lamblia

39

• Signs Symptoms
• Chronic diarrhea
• Abdominal cramps bloating
• Frequent loose and pale greasy stools
• Fatigue
• Weight loss

40

• Diagnosis
• Stool samples
• Identification of cysts or trophozoites in feces
• Identification of antigen in feces
• Occurrence
• World wide

41
(No Transcript)
42

• Reservoir
• Humans
• Animals
• Beaver fever
• Mode of Transmission
• Person to person
• Contaminated water
• Contaminated food

43

• Incubation Period
• 3 - 25 days
• Period of Communicability
• During infection, often months
• Asymptomatic carrier rate is high

44

• Susceptibility Resistance
• Universal
• Control Measures
• Similar to Salmonella
• Public education about drinking untreated water

45
Primary Prevention

• 1. Handwashing
• 2. Proper food storage
• 3. Proper food handling

46

• 4. Uncontaminated food sources
• 5. Uncontaminated water supply

47
Specific Protection

• 1. Handwashing
• 2. Vaccines
• 3. Water treatment

48

• 4. Proper food storage
• 5. Proper food handling

49
Secondary Prevention

• 1. Systematic surveillance programs
• 2. Contact tracing
• 3. Proper treatment of index case contacts