Group 1 Presentation.GROUP ASSIGNMENT.pptx

ITS ABOUT FOODBORNE DIESES

1. Foodborne disease outbreaks GROUP 1 RK Damane TS Motsoeneng PD Mahlangu VL Modise A Mabaso M Mohale N Tshabalala

2. In south Africa Cholera Salmonella

3. Cholera Cholera is a diarrheal illness caused by an intestine infection with the bacterium Vibro cholerae (J.Deen, 2019) V. cholerae, including members of the O1 and O139 serogroups(a group of bacteria/viruses that share the same antigens) (J.Deen, 2019) 1 in 10 people who get cholera will develop severe, It is estimated that 1.3 to 4 million people around the world get cholera every year and about 21000 to 143000 people die from it. The cholera bacterium is usually found in water or in foods that have been contaminated by faeces(poop) from a person already infected and bacteria can also live in the environment in brackish rivers and coastal waters. Shellfish eaten raw have been a source of infection Symptoms include watery faeces and leg cramps.

4. Salmonellosis Infection caused by the bacterium Salmonella. (Niehaus.A.J, 2011) It is a foodborne disease caused by agents entering the body through ingestion. (Niehaus.A.J, 2011) found in poultry, eggs, and raw milk. (H.S.Rahman, 2017) Symptoms include diarrhoea, fever, abdominal cramps and vomiting. Treatment includes antibiotics, rehydration with water and electrolytes. There were several factors that contributed to the Salmonella outbreak in South Africa, the chicken processing facility not following proper hygiene and sanitation procedures, the lack of oversight by the government and regulatory agencies and the lack of public awareness about the risks and prevention measures.

5. Others: E. coli Norovirus Campylobacteriosis

6. E.coli Escherichia coli (E. coli) usually harmless bacteria that normally lives in the intestines of both healthy people and animals which helps with the digestion of food. (Markland S.M, 2015) symptoms include diarrheal, stomach pain and cramps and low-grade fever (Markland S.M, 2015). In severe cases may Kidney failure which is the cause of many deaths.(World health organization, 2018) According to study, 58% of recent cases of E. coli were attributed to vegetable row crops, largely leafy greens. Measures to preventing the disease would be to Wash your hands, cook and serve your food at the appropriate temperatures, Keep your food preparation areas clean, Be careful when dealing with animals.

7. Norovirus caused by the norovirus, which can be found in shellfish, salads, sandwiches, and contaminated surfaces. Symptoms include vomiting, diarrhoea, nausea, and stomach pain it can be also spread through contact with asymptomatic Individuals . The symptoms may be very dangerous for people with weakened immune systems like elderly people and young children. There’s no treatment except to rest and rehydrate. The most insignificant complication is dehydration. Contracting it once doesn’t prevent you from getting it again. You can lower the risk of disease transmission by washing your hands thoroughly and frequently.

8. Campylobacteriosis caused by the Campylobacter bacteria. Which is found in raw and uncooked poetry, seafood, meat, and produce, by contact with animals, and by drinking untreated water. Campylobacter is 1 of 4 key global causes of diarrhoeal diseases. It is considered to be the most common bacterial cause of human gastroenteritis in the world. Campylobacter infections are generally mild, but can be fatal among very young children, elderly, and immunosuppressed individuals. To prevent Campylobacter infections, make sure to follow basic food hygiene practices when preparing food. Symptoms include diarrhoea (frequently bloody), abdominal pain, fever, headache, nausea, and vomiting. And sometimes Guillain –Barre syndrome. Mild Campylobacteriosis can be treated without antibiotics, Patients should drink extra fluids for the diarrhoea. If severe antibiotic treatment is needed.

9. References H.S.Rahman, H. (2017). Salmonella infection: the common cause of human food poisoning. Progress in bioscience and bioengineering. Healthline. (2017, July 6). Everything You Need to Know About Norovirus. Retrieved from Healthline: https://www.healthline.com/health/norovirus J.Deen, M. (2019). Epidemiology of cholera. Vaccine, A31–A40. Markland S.M, L. (2015). Old friends in new places: exploring the role of extraintestinal E.coli in intestinal diseases and foodborne illnesses . Zoonoses and public heath, 491-496. Niehaus.A.J, A. (2011). An outbreak of foodborne diseases salmonellosis in rural Kwa-Zulu Natal, South Africa. Foodborne pathogen Dis. World health organization. (2018, February 7). World health organizations . Retrieved from World health organizations: https://www.who.int/news-room/fact-sheets/detail/e-coli