Spoiled Food and Poor Personal Hygiene - Essay Example

For example, we can increase immunity by vaccination or break the way of transmission by the provision of safe food or potable water.

Definite diagnosis could be provided only after laboratory tests but we can suppose several gastrointestinal diseases. There is bacterial dysentery (shigellosis), protozoal dysentery (amebiasis), salmonellosis, enteroviral infection, and staphylococcal intoxication. Correspondingly possible microbial pathogens could be named shigella (various species and strains), amoeba histolytic, salmonella spp., nanovirid spp. and staphylococcus aureus. Nevertheless, the incubation period for staphylococcal intoxication usually is less than 12 hours. In the described case the data about the time frame of clinical signs are omitted thus we could take this type of microbial poisoning into the account.

To avoid such cases there is necessary to improve the hygienic skills of family members especially in the part of cooking and food preserving, educate them about the threats of microbial food-borne diseases. Proper thermal processing of food products, avoiding food with an expired date, or signs of spoiling could be important also. Hand washing is a key element of infection control and there is important to provide adequate treatment for family members having chronic intestinal infections.

The implementation of these measures can make a difference and significantly decrease the risk of infections.