Food Microbiology
Dr. GEORGE ROMBO
Cholera
This is an infection of the small intestine caused by bacterium vibrio cholera.
Transmission is mostly from the fecal contamination of food and water that is caused by poor sanitation
Susceptibility
About 100 million bacteria must typically be ingested to cause cholera in a normal healthy adult. Children are also more susceptible with 2- 4 year old having the highest rates of infection
Individual susceptibility to cholera is also affected by their blood type with those with the O type blood being the most susceptible.
Persons with lowered immunity such as those with AIDs or children who are malnourished are more likely to experience a severe case if they become infected.
Transmission
People harvest oysters in waters infected with sewage, as vibrio cholera accumulates in zooplankton and the oysters eat the zooplankton. Cholera has been found in two animal populations: shellfish and plankton
Waste from people contaminated with cholera when discharged and allowed to get into waterways, groundwater or drinking water supplies untreated it may cause cholera.
Drinking any water or eating any foods washed in the water as well as shellfish living in the affected waterway can cause a person to contract an infection. Cholera is rarely spread directly from person to person.
Signs and symptoms
Primary symptoms
Profuse diarrhea and vomiting clear fluid.
Symptoms usually start suddenly half a day to five days after ingestion of the bacteria. The diarrhea is frequently described as “rice water” in nature and may have a fishy odor. An untreated person may produce 10- 20 liters of diarrhea a day. Severe diarrhea kills about half of the affected individuals. Cholera has been nicknamed the “blue death” because a person’s skin may turn bluish grey from extreme loss of fluids.
Fever is rare and should raise suspicion for secondary infection. Patients can be lethargic, might have sunken eyes, dry mouth, cold clammy skin decreased skin turgor
Cholera
This is an infection of the small intestine caused by bacterium vibrio cholera.
Transmission is mostly from the fecal contamination of food and water that is caused by poor sanitation
Susceptibility
About 100 million bacteria must typically be ingested to cause cholera in a normal healthy adult. Children are also more susceptible with 2- 4 year old having the highest rates of infection
Individual susceptibility to cholera is also affected by their blood type with those with the O type blood being the most susceptible.
Persons with lowered immunity such as those with AIDs or children who are malnourished are more likely to experience a severe case if they become infected.
Transmission
People harvest oysters in waters infected with sewage, as vibrio cholera accumulates in zooplankton and the oysters eat the zooplankton. Cholera has been found in two animal populations: shellfish and plankton
Waste from people contaminated with cholera when discharged and allowed to get into waterways, groundwater or drinking water supplies untreated it may cause cholera.
Drinking any water or eating any foods washed in the water as well as shellfish living in the affected waterway can cause a person to contract an infection. Cholera is rarely spread directly from person to person.
Signs and symptoms
Primary symptoms
Profuse diarrhea and vomiting clear fluid.
Symptoms usually start suddenly half a day to five days after ingestion of the bacteria. The diarrhea is frequently described as “rice water” in nature and may have a fishy odor. An untreated person may produce 10- 20 liters of diarrhea a day. Severe diarrhea kills about half of the affected individuals. Cholera has been nicknamed the “blue death” because a person’s skin may turn bluish grey from extreme loss of fluids.
Fever is rare and should raise suspicion for secondary infection. Patients can be lethargic, might have sunken eyes, dry mouth, cold clammy skin decreased skin turgor