hospitalization and 61 deaths annually.
CASE STUDY 1
The Walkerton, Ontario, Canada (population of 5,000) EHEC 0157 outbreak tragedy took place on 12 – 15th May, 2000. Reported 5 people died, 27 hospitalized and thousands sickened. This outbreak was due to the presence of EHEC O157 in the water supply of the small town. Symptoms started with reported cases of bloody diarrhea, gastrointestinal infections and accompanied with other symptoms. Even with these reported cases, the Walkertown Public Utilities Commission still insisted the water was good enough for consumption. Test confirmed EHEC contamination of water supply. On 21st May, 2000, the Walkerton Public Health unit issued a “Boil Water Order’ to the residents of Ontario, warning them …show more content…
This approach could be reversible and it acts to decrease the toxin effect on pathogenic EHEC.
PREVENTIVE MEASURES
Good hygiene is the best preventive method for EHEC O157 H7. Prevention is very vital as public health science is going into an era of preventive measures. Prevention is always better than cure. Below are CDC listed prevention methods:
1. Wash hands thoroughly. Hand washing with soap before and after eating, after using the bathroom, and coming in contact with animals (including domestic, farm and zoo animals).
2. Avoid swallowing water in swimming pools, ponds, lakes, rivers, beaches etc. With children as the main focus.
3. Cook meat thoroughly at a temperature of at least 160oF.
4. Avoid raw milk, unpasteurized juices and dairy products. Thorough washing of vegetable is very vital.
5. Prevent cross contamination in food preparation processes by washing hands, cutting boards, utensils counters and raw meat.
Other preventive measures may include: knowing who is at risk of food poisoning. Thorough cooking of ham by making sure the inside of ham is not pink is key in preventing EHEC O157 H7 infections in restaurants. Food safety systems should involve the participation of non-public health divisions, international and regional agencies and organizations active in food related …show more content…
On farm animals, HACCP developed two approaches; vaccination simply involves exposing an animal to pathogenic EHEC O157 H7. The process enables farm animals develop immunity against pathogenic EHEC. These animals develop antigens because the animal’s antibody strive to fight against pathogenic EHEC O157 H7; second approach is competitive exclusion which involves the introduction of microbes that can suppress the existence of EHEC O157 H7
To attain a low EHEC O157 H7 infectious does, food processing must be thorough to attain reduced presence. HACCP determined different temperatures for diverse food (meat and poultry diary product etc.), While for food handling and preparation practices; HACCP proposed some key strategies like appropriate refrigerated storage temperature, adequate cooking techniques and prevention of cross
CASE STUDY 1
The Walkerton, Ontario, Canada (population of 5,000) EHEC 0157 outbreak tragedy took place on 12 – 15th May, 2000. Reported 5 people died, 27 hospitalized and thousands sickened. This outbreak was due to the presence of EHEC O157 in the water supply of the small town. Symptoms started with reported cases of bloody diarrhea, gastrointestinal infections and accompanied with other symptoms. Even with these reported cases, the Walkertown Public Utilities Commission still insisted the water was good enough for consumption. Test confirmed EHEC contamination of water supply. On 21st May, 2000, the Walkerton Public Health unit issued a “Boil Water Order’ to the residents of Ontario, warning them …show more content…
This approach could be reversible and it acts to decrease the toxin effect on pathogenic EHEC.
PREVENTIVE MEASURES
Good hygiene is the best preventive method for EHEC O157 H7. Prevention is very vital as public health science is going into an era of preventive measures. Prevention is always better than cure. Below are CDC listed prevention methods:
1. Wash hands thoroughly. Hand washing with soap before and after eating, after using the bathroom, and coming in contact with animals (including domestic, farm and zoo animals).
2. Avoid swallowing water in swimming pools, ponds, lakes, rivers, beaches etc. With children as the main focus.
3. Cook meat thoroughly at a temperature of at least 160oF.
4. Avoid raw milk, unpasteurized juices and dairy products. Thorough washing of vegetable is very vital.
5. Prevent cross contamination in food preparation processes by washing hands, cutting boards, utensils counters and raw meat.
Other preventive measures may include: knowing who is at risk of food poisoning. Thorough cooking of ham by making sure the inside of ham is not pink is key in preventing EHEC O157 H7 infections in restaurants. Food safety systems should involve the participation of non-public health divisions, international and regional agencies and organizations active in food related …show more content…
On farm animals, HACCP developed two approaches; vaccination simply involves exposing an animal to pathogenic EHEC O157 H7. The process enables farm animals develop immunity against pathogenic EHEC. These animals develop antigens because the animal’s antibody strive to fight against pathogenic EHEC O157 H7; second approach is competitive exclusion which involves the introduction of microbes that can suppress the existence of EHEC O157 H7
To attain a low EHEC O157 H7 infectious does, food processing must be thorough to attain reduced presence. HACCP determined different temperatures for diverse food (meat and poultry diary product etc.), While for food handling and preparation practices; HACCP proposed some key strategies like appropriate refrigerated storage temperature, adequate cooking techniques and prevention of cross