Causative agent Management damaged skin
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Communicable Diseases Series Causative agent Typhoid and paratyphoid fevers are caused by the bacteria Salmonella Typhi and Salmonella Paratyphi respectively. Clinical features Typhoid fever is an infection that can spread throughout the body and affect many organs. Symptoms of typhoid fever include sustained fever as high as 39° – 40°C (103° – 104°F). There may also be headache, malaise, loss of appetite, and constipation or diarrhoea (adults tend to get constipation while children tend to get diarrhoea). In some cases, enlarged spleen and liver, and rose-coloured spots on the chest are seen. In severe cases, there may be intestinal bleeding and perforation, impaired consciousness and even death if untreated. Occasionally, infected individuals may be asymptomatic but able to shed bacteria in their faeces or urine. Paratyphoid fever presents with similar picture, but tends to be milder. Modes of transmission Typhoid and paratyphoid fevers are transmitted via faecal-oral route. The causative bacteria are passed in the faeces and urine of infected people, which may contaminate food, water or beverages and cause infection in the consumer of such contaminated food. Types of food which are susceptible to contamination include shellfish (particularly oysters), raw fruits and vegetables and unpasteurised milk and dairy products. Incubation period Incubation period is 7 – 21 days. Management Infected individuals should seek medical attention for management. The infection can be effectively treated by antibiotics. Symptomatic treatment such as fluid replacement and adequate rest is also important. Strict personal hygiene should be observed in order to prevent transmission of bacteria to the others. The majority of patients can fully recover after treatment. However, about 2 – 5% of patients will become carriers of the bacteria and they may require long-term follow-up. Prevention Preventive measures are based on good personal and environmental hygiene, as well as adhesion to safe food-handling practices. 1. Personal and environmental hygiene Wash hands properly with liquid soap and water before eating or handling food, and after going to toilet or changing diapers Keep hands clean and trim fingernails regularly Dispose of rubbish properly 2. Safe food-handling practices Careful procedures of cooking and preparing food Drinking water should come from the mains and be boiled Avoid using ice in drinks if its source or the hygienic condition of the food premises is doubtful Bottled or prepackaged beverages are usually safe to drink, but remember to wipe clean and dry the packaging before opening Patronise reliable and hygienic shops and avoid buying food from street vendors or food outlets with poor environmental hygiene condition or seen to have improper food handling Wear a clean washable apron during food preparation Wash fruits and vegetables with safe drinking water if they are to be eaten raw and avoid those with damaged skin Scrub and rinse shellfish in clean water. Remove the viscera if appropriate Cook food thoroughly and avoid raw or undercooked food Keep the kitchen, cooking and eating utensils clean Keep two sets of knife and chopping board, one for handling cooked food, another for raw food Hygienic food storage environment Avoid cooked or ready-to-eat food that has been kept at room temperature for several hours Avoid food at buffets, markets, food premises and street hawkers if it is not kept hot (above 60°C) or refrigerated (at or below 4°C) If perishable food is not consumed immediately, keep it at 4°C or below. Keep it well covered Handle and store raw and cooked food, especially seafood, separately (upper compartment of the refrigerator for cooked food and lower compartment for raw food) to avoid cross contamination Clean and defrost refrigerator regularly and maintain its temperature at or below 4°C If necessary, refrigerate cooked leftovers and consume as soon as possible. Reheat thoroughly before consumption. Discard any spoilt food items 3. Others Exclude typhoid carriers from handling food and from providing care to patients Immunisation for typhoid fever is not routinely recommended. Even vaccinated individuals should take care to avoid consumption of potentially contaminated food and water as the vaccine does not provide full protection from infection Centre for Health Protection Website www.chp.gov.hk 24-Hour Health Education Hotline of the Department of Health 2833 0111 Revised in July 2016
Transcript of Causative agent Management damaged skin
Communicable Diseases Series
Causative agent
Typhoid and paratyphoid fevers are caused by the bacteria Salmonella Typhi and Salmonella Paratyphi respectively.
Clinical features
Typhoid fever is an infection that can spread throughout the body and affect many organs. Symptoms of typhoid fever include sustained fever as high as 39° – 40°C (103° – 104°F). There may also be headache, malaise, loss of appetite, and constipation or diarrhoea (adults tend to get constipation while children tend to get diarrhoea). In some cases, enlarged spleen and liver, and rose-coloured spots on the chest are seen. In severe cases, there may be intestinal bleeding and perforation, impaired consciousness and even death if untreated. Occasionally, infected individuals may be asymptomatic but able to shed bacteria in their faeces or urine. Paratyphoid fever presents with similar picture, but tends to be milder.
Modes of transmission
Typhoid and paratyphoid fevers are transmitted via faecal-oral route. The causative bacteria are passed in the faeces and urine of infected people, which may contaminate food, water or beverages and cause infection in the consumer of such contaminated food. Types of food which are susceptible to contamination include shellfish (particularly oysters), raw fruits and vegetables and unpasteurised milk and dairy products.
Incubation period
Incubation period is 7 – 21 days.
ManagementInfected individuals should seek medical attention for management. The infection can be effectively treated by antibiotics. Symptomatic treatment such as fluid replacement and adequate rest is also important. Strict personal hygiene should be observed in order to prevent transmission of bacteria to the others. The majority of patients can fully recover after treatment. However, about 2 – 5% of patients will become carriers of the bacteria and they may require long-term follow-up.
Prevention
Preventive measures are based on good personal and environmental hygiene, as well as adhesion to safe food-handling practices. 1. Personal and environmental hygiene
Wash hands properly with liquid soap and water before eating or handling food, and after going to toilet or changing diapers
Keep hands clean and trim fingernails regularly
Dispose of rubbish properly
2. Safe food-handling practicesCareful procedures of cooking and preparing food
Drinking water should come from the mains and be boiled
Avoid using ice in drinks if its source or the hygienic condition of the food premises is doubtful
Bottled or prepackaged beverages are usually safe to drink, but remember to wipe clean and dry the packaging before opening
Patronise reliable and hygienic shops and avoid buying food from street vendors or food outlets with poor environmental hygiene condition or seen to have improper food handling
Wear a clean washable apron during food preparation
Wash fruits and vegetables with safe drinking water if they are to be eaten raw and avoid those with damaged skin
Scrub and rinse shellfish in clean water. Remove the viscera if appropriate
Cook food thoroughly and avoid raw or undercooked food
Keep the kitchen, cooking and eating utensils cleanKeep two sets of knife and chopping board, one for handling cooked food, another for raw food
Hygienic food storage environmentAvoid cooked or ready-to-eat food that has beenkept at room temperature for several hoursAvoid food at buffets, markets, foodpremises and street hawkers if it is not kept hot (above 60°C) or refrigerated (at or below 4°C)If perishable food is not consumed immediately, keep it at 4°C or below.Keep it well coveredHandle and store raw and cooked food, especially seafood, separately (upper compartment of the refrigerator for cooked food and lower compartment for raw food) to avoid cross contaminationClean and defrost refrigerator regularly and maintain its temperature at or below 4°CIf necessary, refrigerate cooked leftovers andconsume as soon as possible. Reheat thoroughly before consumption. Discard any spoilt food items
3. Others Exclude typhoid carriers from handling food and
from providing care to patients Immunisation for typhoid fever is not routinely
recommended. Even vaccinated individuals shouldtake care to avoid consumption of potentially contaminated food and water as the vaccine does not provide full protection from infection
Centre for Health Protection Websitewww.chp.gov.hk
24-Hour Health Education Hotline of the Department of Health2833 0111
Revised in July 2016
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