An Assessment of Food Bourne Diseases and Illnesses

FOOD BORNE ILLNESSES

Food Borne Illnesses

In this write-up, I chose to focus on Shiga toxin-producing Escherichia coli (STEC). STEC, as Sandhu and Gyle (2002) point out, refers to a collection of E.coli bacteria that produces toxins associated with hemolytic uremic syndrome (HUS), hemorrhagic colitis (HC), and diarrhea in humans. HUS may be characterized by thrombocytopenia, hemolytic anemia, and acute renal failure. The said bacteria is found in the small intestines of healthy cattle. Compared to other forms of E.coli bacteria, Sandhu and Gyle (2002) found that strains of STEC can easily be differentiated (from a biological perspective) owing to their serotype O157:H7. According to Sandhu and Gyle (2002), serotype 0157:H7 happens to be the most common type of serotype that is associated with STEC infection in humans. The said serotype, which is found in cattle, attaches itself to intestines of cattle through natural exposure.

Despite the fact that serotype 0157:H7 attaches itself in cattle, it is important to note that it does not cause disease in the said cattle. This is more so the case owing to the fact that adherence of cattle to eliciting dysenteric response happens to be limited (Sandhu and Gyle, 2002). For this reason, STEC is transmitted to humans through consumption of raw or undercooked meat. In addition, STEC infections are also caused by consumption of contaminated food - which could be inclusive of, but is not limited to; contaminated sprouts and raw vegetables, raw milk, raw or undercooked ground meat products, etc. (WHO, 2020). Apart from consumption of contaminated food, STEC may also be spread through direct contact with infected feces of people or animals as well as drinking contaminated water. STEC infections can be prevented by avoiding contact with or consumption of contaminated food. Contamination can be prevented by keeping food clean and cooking food thoroughly. In addition STEC infection can also be prevented by keeping hands clean before cooking and after contact with possibly contaminated food or animals (WHO, 2020).

Based on the data collected on STEC, there seems to be a temporal pattern to the said disease. Essentially, months are used to show a temporal pattern of the disease both nationally and in Florida State - as this provides a visual representation of the data based on time. The number of new cases in the vertical axis provides an effective visualization of qualitative data nationally and statewide. The incidence rate of Florida happens to be lower than the incidence rate at the national level. Essentially, the incidence rate in Florida and at the national level increases in the first two years, i.e. 2017 and 2019. Thereafter, the incidence rate decreases between 2019 and 2020 and then increases slightly in 2021. However, the incidence rate at the national level happens to be higher than that of Florida. Whereas the incidence rate of Florida happens to be constant between 2018 and 2019, the incidence rate at the national level between the said years increases slightly. It is evident from the data collected that the spread of Shiga toxin-producing E.coli is increasing with time in both Florida and across the country. Therefore, it would be prudent to note that strict prevention measures ought to be taken so as to rein in STEC infection-related morbidity and mortality.