Food Poisoning and Foodborne Diseases - Term Paper Example

Content 1. Introduction 2. General details of the case and the causative agent 3. A critical examination of the incident 4. An account of relevant legislation at the time of the incident 5. Recommendations 6. Conclusion 7. Reference Food Poisoning 1. Introduction Apparently, staphylococcal food poisoning is one of the common causes of foodborne illness in the world. Food poisoning occurs when people ingest food products that are infested with bacteria. In staphylococcal food poisoning, it occurs when an individual ingests enterotoxins that are introduced in food it comes into contact with strains of staphylococcus aureus. Some of the foods that are prone to this particular contamination include meat, salads, and custards. Notably, several cases of food poisoning can be attributed to unhygienic food handling procedures. Moreover, the foods could have been stored in favorable temperatures for the bacterial growth. Therefore, this paper seeks to evaluate a report on the outbreak of staphylococcal food poisoning in a commercially catered buffet. 2. General details of the case and the causative agent The Staphylococcus aureus is one of the bacterium commonly found in the nose and skin of a number of healthy people. Notably, it is a generic contamination, which constitutes seven different toxins that occasionally result in food poisoning. It is topically transmitted via food products such as cheese and milk when they come into contact with human body. Therefore, a vast number of individuals affected by staphylococcus food poisoning should be an indication of unhygienic food handling procedures as well as temperature abuse for long. In June, a number of people had participated in an elite sporting event in Sydney. The commercial catering company that serviced the event served them a buffet of which they experienced gastrointestinal symptoms after eating the meal. The outbreak had occurred on the final day of the event, and it was reportedly less busy at dinner compared to the previous days. In effect, the victims of the poisoning were those who had queued for the dinner service earlier than the rest. Within some hours of eating, they fell ill with symptoms such as diarrhea, vomiting and abdominal cramping (Landau 2010, P.86). As a result, six people were taken to the hospital. The occasion organizer reported that only the earlier dining group had been affected. Regarding the epidemiological investigation conducted, and ethical approval was obtained. Markedly, a hypothesis concerning the cause of the outbreak was developed from the several interviews done with the numerous cases in the emergency department (Danielson-Tham 2013, P.250). Consequently, microbiological and environmental investigations were done, even though, no food samples were unavailable. As an alternative, the fecal specimens were collected from five of the victims and laboratory testing done. Ultimately, the results showed that the food handling policies were in place to prevent contamination and temperature abuse. Besides, none of the staff members was known to be suffering from the gastrointestinal disease during the sporting event. From all these observations, it was discovered that staphylococcal aureus is one of the major pathogens in human beings that colonize approximately twenty-five percent of healthy grown-ups. Further, the findings advocated that the fried chicken and rice consumed were responsible for the outbreak of the illness. Notably, the attack rates on these two meals were different as calculated from the results. Therefore, Staphylococcus food poisoning outburst usually results from the contamination of meals through skin infection on uncovered arms or through sneezing over food that has not been subjected to further cooking (Vitale et al., 2010, P 481). Besides, the present industry guidelines calls for food handlers to ensure anything from their bodies including the clothing do not contaminate the meals during preparation. Further, the commercial food providers need to adhere to strict temperature protocol when preparing the meals. However, the investigation was limited since a number of people interviewed had a difficulty remembering some of the food they had consumed. Furthermore, participants had discussed the outbreak of the food poisoning through social media hence bringing about biases in the investigation process. 3.A Critical Examination of the Incident Critically looking at the incident, the disease is usually not life-threatening. In most cases, it will not require treatment since it will pass out on its own. Notably, the majority of the victims in the happening were able to get relieved from the food poisoning after approximately two days. According to America’s food and drug act, the deaths related to Staphylococcus food poisoning are minimal. Nevertheless, the elderly and children have an increased risk for this complication. Essentially, the bacteria found in these meals have a high salt tolerance, which can grow in ham, and other meat produce. Besides, the microbes cannot be eliminated through cooking since they are heat resistant. For this reason, once a given meal has been contaminated, the bacteria will automatically begin to multiply (Hennekine, De & Dragacci 2012, P.776). Predominantly, the most frequent causes of theses food poisoning are unclean cheese or milk exposed to food workers who carry the microorganisms. Examples of meals that need quite a number of handling and storage at room temperature include puddings, sandwiches, and sliced deli meats among others. Regarding the causes of this food poisoning, the symptoms seem to be familiar with a severe case of inflammation of the digestive tract. The symptoms in the victims appeared rapidly and at times, as little as thirty minutes. Nevertheless, it naturally takes close to six hours for the symptoms to manifest. Some of these signs include nausea, diarrhea, vomiting and abdominal cramping. Subsequently, the illness was mild, and a number of individuals were able to recover in three days. During the diagnosis of the disease, little attention was required since it would be able to pass away with the rest of the fluids. Despite this, the victims were taken to the hospital, as some were unable to drink enough fluids to prevent dehydration. In effect, the doctors were preferred because they were able to diagnose the disease with a physical examination and a review of the signs (Johler et al., 2013, P.779). Consequently, they could ask questions about the food that was previously taken in order to take a blood or stool test. Most importantly, the tests assisted the specialists in determining if the staphylococcal aureus bacterium was present and to rule out other possible sources. Pertaining to the treatment, the food poisoning lasted for two days with minimal medical intervention. The patients were forced to take in a lot of fluids to enable the illness disappear on its own. Conspicuously, the underlying condition that could be dangerous during the outbreak of the food poisoning includes AIDS; which could weaken the immune system hence exposing the victims to more complications (Dworkin et al., 2013, P.861). Consequently, young children and elderly persons could be exposed to more risk, as diarrhea can be fatal to their health. In addition, those that were healthy during the incident can expect no long lasting consequences after the microorganism will have been cleared from their body. Also, those with weakened immune structure may need hospital treatment. Nonetheless, early medical treatment increases their chances of fully recovering. To prevent the food poisoning and spread of microorganism, it is advisable to wash hands and fingers during food preparation. Moreover, avoiding unpasteurized milk for quite some time could be an added advantage to them. 4.An account of relevant legislation at the time of the incident At the time of the incident, a number of relevant legislations were put in place. Fundamentally, every food had to be pure in relation to its preparation and sale. More so, all the food supplied to the public in the market had to be clean and nontoxic for consumption. The legislation did not allow one to mix or color any meal in case it involved violation of the prescribed rules. Consequently, there would be no sale, and manufacturing of food that is unfit for human consumption and health. The law also set certain standards for labeling the pre-packed food, as well as precautionary measures during storage. For these reasons, the law adopted four principles to ensure the purity of such food. First, it prohibited the import and export of insecure foodstuff. Secondly, it restricted the preparation of food that was hazardous to human health. Thirdly, it provided for inspection and laboratory examination of food samples according to the set criterions. Lastly, it established high hygiene standards especially in the group settings and gathering events to avoid the frequent food poisoning (Elsevier & Harrigan 2012, P.914). Next, an act was implemented that required all hotels and restaurants to control and regulate their standard of services. Particularly, it would be an offense to sell any food that is contaminated; or unhygienically prepared. Moreover, an established standard for quality and control formulated the international ideals. Additionally, it inspected and tested the food items for their specification, quality and characteristics during use. Furthermore, citizens have been given the right to enquire about any information concerning a particular foodstuff. That is; there is certain information produced by the manufacturers that could be helpful to the consumer (Haitet et al., 2014, P871). Therefore, making it public would ensure individuals are free from perilous food for their safety. Consequently, there would be public monitoring of the enactment of food security rules in general. Certain precise provisions of these regulations will significantly contribute to the effectiveness of the current rulings. On the same suit, citizens could file objections concerning the quality of food the restaurants provided. Through this, there will be an effective check on marketers of the sub standard meals. Moreover, it will eliminate false warranty, misbranded foods, and incomplete labeling. Lastly, the government declared an official town committee in the official gazette. The concerned public could now lobby with this relevant authority for effective enforcement of the law regarding food security (Magnusonet et al., 2013, P1211).Likewise, the public pressure would improve the government’s performance towards ensuring hygienic hotels and restaurant for its citizens. 5.Recommendations After the outbreak of the staphylococcal food poisoning in the commercially catered buffet, a number of possible measures were put in place. First, standard precautions were inaugurated to minimize the risk of such poisoning from one person to another or in a group setting. Examples of such set standards included routine environmental cleaning, hand hygiene among others. Even though, these safeguards are most commonly applied in the hospitals, relating them in particular group settings is encouraged. Consequently, the prompt treatments need to be put in place so that in case of an emergency such as that in this event had occurred, severe illness can be treated to avoid death (Kuiper et al., 2013, P.785). Moreover, the public health management has to institute immediate infection control measures within three days of the occurrence of a similar food poisoning outbreak. Removal of the potentials sources of diseases outbreak by the public health has to be identified as well. Subsequently, a number of measures should be implemented to control and prevent the outbreak of such food poisoning again in future. First, all institutions, and community settings were to provide specific education and training for staff. Through such knowledge, the public would know how to manage such outbreaks. For instance, they could be taught about the cleaning and disinfection procedures, personal hygiene, proper glove use and so on (Memish et al., 2014, P.2079). Consequently, staffs should be enlightened on how to identify the early signs of food poisoning and minimize the risk of infection to them. Secondly, the affected area has to be restricted for a period after the outbreak of food poisoning. However, visitors entering the facility where the outburst had transpired should be made aware of the threat of infection and transmission. Markedly, this was done by placing signs at all the entrances. Besides, guests need to be advised to wash their hands anytime they visit the site. Next, all the ill individuals should be excluded from the rest of the public until all the symptoms have stopped. It is recommended that workers also be barred from their job forty-eight hours after the signs have stopped as viral excretion can persist for days. In addition, the ailing people were separated from the well individuals since the eruption was in a semi-closed environment. Likewise, the sick people should be restricted from the common areas unless otherwise. As a result, the susceptible individuals will be barred from such infections in similar events. Additionally, only the catering staff should be allowed into the kitchen area at any time during outbreaks. Primarily, the sick people need to be restricted from the food handling duties until forty-eight hours after their symptoms have ceased (Bennet, Walsh & Gould 2013, P. 429). Besides, all the appliances and equipment need to be adequately sanitized to avoid the spread of infection. Lastly, suitable personal protective tools should be used during such outbreaks. It would help reduce the danger of contaminations from one person to another. Nevertheless, hand hygiene needs to be emphasized especially after the removal of the personal protective equipment to minimize the spread of illnesses. 6. Conclusion In conclusion, the information arising from this study indicates that the enterotoxigenic staphylococcus aureus was responsible for the outbreak. Noticeably, unhygienic conditions in the food preparation were the primary causes of the contamination. Additionally, international epidemiological statistics indicate that staphylococcus aureus is the commonest cause of food-borne illness in the world. Therefore, proper legislations should be put in place to ensure proper handling of food materials to forestall any future instances of food poisoning. 7. References Bennett, S. D., Walsh, K. A., & Gould, L. H. (2013). Foodborne disease outbreaks caused by Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus—United States, 1998–2008. Clinical infectious diseases, 57(3), 425-433. Danielsson-Tham, M. L. (2013). 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L., Cardamone, C., Oliveri, G., Piraino, C., Alduina, R., & Napoli, C. (2015). Staphylococcal Food Poisoning Case and Molecular Analysis of Toxin Genes in Staphylococcus aureus Strains Isolated from Food in Sicily, Italy. Foodborne Pathogens and Diseases. Read More