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Epidemic

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Salmonella Enteritidis
Without food, we could die, but unhygienic and contaminated food can also lead to death through dangerous infections. Currently, parts of the United States are facing an outbreak of Salmonella Enteritidis. The outbreak is prevalent in Minnesota and the Center for Disease Surveillance, in conjunction with the Department of Agriculture’s Food Safety and Inspection Service are doing assessments that may reveal its sources. The region has experienced at least three cases of Salmonella Enteritidis that have turned fatal. Other two cases have led to hospitalization. The people who succumbed to death because of the illness had eaten cordon bleu stuffed chicken from Antioch Farms produced by Aspen Foods (CDC, 2015).
Salmonella Enteritidis is mostly transmitted through contaminated food products, especially chicken-related foods. The current outbreak is attributed to raw, stuffed, and pre-browned chicken products. Gast et al., (2014) also asserts that the illness emanates from chicken products such as contaminated eggs and commercial laying flocks. The researchers also state flock-housing systems can influence the propagation and persistence of foodborne pathogens among commercial laying flocks. Experiments show that Salmonella Enteritidis spreads horizontally across laying flocks in a manner that is similar to how they spread in an enriched.
The poultry-related salmonellosis is a significant public health issue in the United States and myriad European nations. The Salmonella Enteritidis bacterium that causes this illness may be present in normal-appearing chicken products, and if the chicken products are eaten undercooked or raw, the bacterium causes infection (Chai et al., 2012). A patient infected with the illness normally has a fever, diarrhea starting 12 to 72 hours after eating contaminated beverage or food, and abdominal cramps. The disease normally lasts 4 to 7 days, and many patients recover without taking medication. However, diarrhea can be extreme, and the patient may need hospitalization. Patients with compromised immune systems feel the effects of the illness more severely as compared to other persons. Also, infants and elderly patients experience more perverse effects of the illness as compared to other cohorts. Among highly vulnerable patients, the illness may spread to the cardiovascular system and lead to death, especially in the absence of antibiotics.
The immune system is a protective system that exists naturally to protect humans from pathogenic infections. Vaccines bolster specific immune reactions to pathogens that offer humans with extra protection. The development of vaccines that can aid in countering Salmonella Enterica has been hard due to the dearth of information regarding the immune reactions against Salmonella bacterium. Overall, the intestine’s mucosal immune system, including the immunoglobulin A and related leukocytes and lymphocytes, act as the first line of defense against illness caused by Salmonella Enteritidis. After that, systemic immune reactions, including cell-mediated and humoral responses, play significant roles in the clearance and resistance of Salmonella Enterica Enteritidis infection. Sufficient evident elucidates the role played by cell-mediated immunity in the controlling and alleviation of Salmonella infection. For instance, studies have shown that CD3+, CD4+, and CD8+ T cells proliferate and act against the pathogenic bacteria, preventing infection or alleviating it all together (Sheela, 2003).
Several prevention strategies and measures should be implemented and adhered to by food consumers and handlers. Food handlers and consumers should cook poultry and other chicken products such as eggs thoroughly. No one should eat or drink anything that contains poultry products in a raw or unpasteurized state. If you happen to have served undercooked poultry products at home or a restaurant, do not hesitate to return the meal to the same place and wash hands with soap and water. During cooking and preparation procedures, food handlers should ensure that they wash the surfaces that will be used, hands, and utensils with soap and water at the appropriate times. Much care should be taken when handling foods for infants, elderly persons, and people with poor immunity. Cross contamination can easily take place, and, therefore, food handlers should ensure that they do not mix raw poultry food with cooked food or with infant feeds at the same instance. It is also pertinent to note that there are no vaccines for Salmonellosis at the moment that can boost prevention strategies. As such, the above measures should be considered with much care to ensure that contamination and infection remain at the lowest possible figures.

References
CDC. (2015). Salmonella Outbreak. Retrieved August 4, 2015, from http://www.cdc.gov/salmonella/general/prevention.html
Chai, S. J., White, P. L., Lathrop, S. L., Solghan, S. M., Medus, C., McGlinchey, B. M., … Mahon, B. E. (2012). Rising Prevalencne of Locally Acquired Infections. Clinical Infectious Diseases, 54(suppl 5), S488–S497. http://doi.org/10.1093/cid/cis231
Sheela, R. (2003). Immune Reactions against Salmonella enterica. Clinical and Diagnostic Laboratory Immunology, 10(4), 670–679. http://doi.org/10.1128/CDLI.10.4.670-679.2003

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