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Category Archives: Shigella
Australia Research – Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual report of the OzFoodNet network, 2013–2015
This report summarises the incidence of diseases potentially transmitted by food in Australia, and details outbreaks associated with food that occurred during 2013–2015.
OzFoodNet sites reported an increasing number of notifications of 12 diseases or conditions that may be transmitted by food (botulism; campylobacteriosis; cholera; hepatitis A; hepatitis E; haemolytic uraemic syndrome (HUS); listeriosis; Salmonella Paratyphi (paratyphoid fever) infection; salmonellosis; shigellosis; Shiga toxin-producing Escherichia coli(STEC) infection; and Salmonella Typhi (typhoid fever) infection), with a total of 28,676 notifications received in 2013; 37,958 in 2014; and 41,226 in 2015.
The most commonly-notified conditions were campylobacteriosis (a mean of 19,061 notifications per year over 2013–2015) and salmonellosis (a mean of 15,336 notifications per year over 2013–2015). Over these three years, OzFoodNet sites also reported 512 outbreaks of gastrointestinal illness caused by foodborne, animal-to-person or waterborne disease, affecting 7,877 people, and resulting in 735 hospitalisations and 18 associated deaths.
The majority of outbreaks (452/512; 88%) were due to foodborne or suspected foodborne transmission. The remaining 12% of outbreaks were due to waterborne or suspected waterborne transmission (57 outbreaks) and animal-to-human trans-mission (three outbreaks). Foodborne and suspected foodborne outbreaks affected 7,361 people, resulting in 705 hospitalisations and 18 deaths.
Salmonella was the most common aetiological agent identified in foodborne outbreaks (239/452; 53%), and restaurants were the most frequently-reported food preparation setting (211/452; 47%). There were 213 foodborne outbreaks (47%) attributed to a single food commodity during 2013–2015, with 58% (124/213) associated with the consumption of eggs and egg-based dishes.
The Kansas Department of Health and Environment (KDHE) and Sedgwick County Health Department (SCHD) continue to investigate cases of illness associated with Tanganyika Wildlife Park in Goddard, Kan., just west of Wichita. KDHE became aware of the possible link between the cases on Friday, June 18 and began investigation the same day.
Initially, there were three cases that were identified as linked to the park. These cases have tested positive for Shigella bacteria. Additional testing is underway to determine if the bacteria from each person are related. Shigella is a bacteria spread from person-to-person through exposure to contaminated stool (faeces).
Shigella spreads easily; just a small number of bacteria can spread illness.
Foodborne diseases are considered a relevant issue in health around the world due to their incidence, mortality and negative effects on the economic and productive sector. Fish is considered a food of high nutritional quality, being of global production, distribution and commercialization mainly for human consumption. Among the fish worldwide obtained from capture fisheries and mainly aquaculture for human consumption is Tilapia, due to the adaptability of this fish under cultivation conditions in addition to the fact that its meat is of quality and accessible economic value. Fish due to its composition, is highly susceptible to deterioration and contamination by different hazards throughout the food chain, putting the safety of products and public health at risk. Shigellosis is among the diseases that may be contracted from the consumption of food contaminated by bacteria of the genus Shigella spp.; food contamination is mainly related to inadequate or non-hygienic conditions and practices in the production, processing and handling of food. Therefore, the purpose of this review is to provide a general perspective of foodborne diseases, especially shigellosis, causal agents, conditioning factors, related foods such as fish, as well as control and preventive actions in order to protect the food safety and public health.
In April 2018, Public Health England was notified of cases of Shigella sonnei who had eaten food from three different catering outlets in England. The outbreaks were initially investigated as separate events, but whole-genome sequencing (WGS) showed they were caused by the same strain. The investigation included analyses of epidemiological data, the food chain and microbiological examination of food samples. WGS was used to determine the phylogenetic relatedness and antimicrobial resistance profile of the outbreak strain. Ultimately, 33 cases were linked to this outbreak; the majority had eaten food from seven outlets specialising in Indian or Middle Eastern cuisine. Five outlets were linked to two or more cases, all of which used fresh coriander although a shared supplier was not identified. An investigation at one of the venues recorded that 86% of cases reported eating dishes with coriander as an ingredient or garnish. Four cases were admitted to hospital and one had evidence of treatment failure with ciprofloxacin. Phylogenetic analysis showed that the outbreak strain was part of a wider multidrug-resistant clade associated with travel to Pakistan. Poor hygiene practices during cultivation, distribution or preparation of fresh produce are likely contributing factors.
CONSUMPTION of fresh cut, ready-to-eat fruits (FCFs) processed and vended in open markets in Nigeria may constitute human health risks, causing food-borne diseases, due to microbial contamination, a study warns.
In the study, researchers had assessed pineapple and watermelon, which are among the commonest ready-to-eat fruits retailed and consumed regularly, including samples of fruit wash water and vendors’ hand, and found them heavily infested with different germs.
After a suspected Shigella outbreak that claimed the life of an 11-year old child in the city of Kozhikode, Kerala health prime minister KK Shailaja has stated that the aforementioned outbreak has been ‘under control’ by health authorities.
“An 11-year-old child died last week in Kozhikode. After that tests have been done for about fifty suspected cases and six have been infected. Now, only two are in the hospital while others have been discharged,” she said.
She further added that the Shigella bacteria is prevalent in densely populated areas, through contaminated water.
The health department has conducted an awareness campaign and set up medical camps. Wells in the area were chlorinated,” Shailaja commented, while stressing health authority directives that people should first boil their water before consuming.
Townsville Public Health Unit is responding to a shigella outbreak at Richmond State School where there have been 12 confirmed cases.
Shigella infection is a serious form of gastroenteritis caused by a bacterium that attacks the intestines leading to diarrhea, abdominal pain or cramps and fever.
The illness is spread if you accidentally swallow the bacteria that is found in faeces, usually through not washing your hands properly after going to the toilet or changing diapers.
Townsville Public Health Unit physician, Dr Julie Mudd said additional cleaning was being undertaken at Richmond School today as it is closed for a public holiday.
Of the 12 cases, one was brought to Townsville University Hospital as a precaution and has since been discharged. The remaining 11 cases are recovering in the community.
The Statens Serum Institut (SSI) has in collaboration with the Danish Veterinary and Food Administration and the DTU Food Institute report that a Shigella outbreak in August and September that sickened some 44 people is linked to fresh mint bought at a local greengrocer or bazaar in and around the Copenhagen area.
Of the 44 cases from August 22 to September 9, 30 of the cases was reported in women and 14 in men. A total of 13 people have been hospitalized. The sick live primarily in the Capital Region.
Because fresh mint has a short shelf life, it is no longer on the market. There is therefore no risk of more consumers becoming infected, says Emergency Manager Nikolas Kühn Hove from the Danish Veterinary and Food Administration.
In August and September, 44 Danes became ill with the intestinal bacterium shigella. The investigation shows that the source of infection was probably imported, fresh mint.
The Statens Serum Institut (SSI) has in collaboration with the Danish Veterinary and Food Administration and the DTU Food Institute investigated an outbreak of the intestinal bacterium shigella.
The outbreak includes 44 patients. These are 30 women and 14 men aged 0-75 years. The patients experienced symptoms in the period from 22.08.2020 to 09.09.2020. A total of 13 people have been hospitalized. The sick live primarily in the Capital Region.
Read more in EPI-News number 41/20 .
More than 40 people are sick and almost a third have needed hospital treatment as part of a foodborne Shigella outbreak in Denmark.
From the end of August, 42 people have been registered with shigellosis in the country.
The outbreak is being investigated to try to pinpoint the source of infection and help stop it with experts doing final traceback investigations ahead of plans to reveal results next week.
From Aug. 25 to Sept. 10, 42 cases of shigellosis were reported to the Statens Serum Institut (SSI).