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Submitted byroberthenry on March 18, 2009 - 10:13pm.Child Health |Health | Infectious

Disease| Womans Health

Urinary tract infection

The bladder infections or cystitis is a urinary tract infection that is caused due to the

presence of harmful bacteria inside the urinary bladder. This contagious disease is

highly harmful, since the infection can multiply under adverse condition and hamper

proper functioning of other body organs. Hence, you should detect the possible

consequences and take proper medication to curb the disease.

This infection is accompanied with painful urine secretion. Some people also feel rapid urge

to urinate. Sometimes, you can also experience foul or bloody urine that might leak due to

inability to hold the urine. Hence, you must get yourself diagnosed for bladder infections as

soon as you experience the above urinary problems.

This infection is usually found among women and men who experience restricted

flow of urine due to shorter urethra or enlarged prostate. Hence, you should take

certain precautions in order to avoid being infected with the bladder infections.

1. Firstly, you should drink water after every short interval in order to flush the bacteria from

the urinary bladder. You can also drink cranberry juice to get relief from this urinary tract

infection.

2. Don't hold back urine inside the urinary bladder. You should make sure that you secrete

the urine as soon as you feel the urge to urinate.

3. You should always wipe yourself from front to back during the bowel movements. Since,

back to front movement can lead to transfer of bacteria from the anus to the urethra and

finally to the walls of urinary bladder.

4. Don't forget to urinate after executing sexual intercourse. This activity flushes the harmful

bacteria that can attack the urinary bladder.

5. Women with higher tendency to obtain bladder infections must avoid diaphragm as a

birth control measure to avoid pregnancy.

Hence, the above precautions can keep the bladder infection at a bay. However, if you still

suffer from this urinary bladder infection, then consume D-mannose and get cured from the

urinary disease.

CONTROL OF MILK-BORNE DISEASESa. Techniques. Four techniques are employed for the specific control of milk-

borne diseases. These are:

(1)

The inspection of cattle and elimination of infected animals.
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(2)

Routine medical examination of all milk handlers and dairy personnel.

(3)

The killing of disease agents by the process of pasteurization.

(4) Proper temperature control of milk during storage. This technique

serves as a method of lengthening the lag phase of the growth curve ofmicroorganisms.

b. Pasteurization. Pasteurization is the process of heating milk to destroy

pathogenic microbes. This is followed by rapid cooling. Today, most of us invariably

associate pasteurization with milk. However, the process was first devised by Louis

Pasteur not for milk, but to destroy the organisms, which could spoil wine. Now, it is

important primarily as a means of ensuring safe milk since it destroys all pathogens

likely to be present. One of the most difficult disease agents to destroy in milk is the

rickettsial agent, Coxiella burnetii, and the cause of Q fever. A drop of even 4F (2.2C)

in the pasteurization temperature will allow some of these organisms to survive. In

addition to destroying the pathogens in milk, pasteurization causes a marked decrease

in the numbers of nonpathogens, such as Streptococcus lactis and variousLactobacillus species. This enhances the keeping quality of the milk since it is the lactic

acid formed by the nonpathogens that is responsible for the souring of milk. Therefore,

with fewer organisms, less lactic acid is produced, and the time required for the milk to

sour is increased.

MD0703

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A Guide to Milk-borne Infectious Diseases

Its the first food we taste. Its sweet and delicious and good for you too. Its in pasta sauces,

candies, pastries, custards, and ice cream. Milk is arguably one of the most versatile

ingredients among cooks and a staple in most households. However, as an animal product

that is full of nutrients, there are several infectious diseases associated with microbe-

contaminated milk and milk products. The good news is that most of these microbes are

killed by pasteurization, and so in reality, infections due to milk and cheese are pretty rare --

but still possible.

How Does Cows Milk Get Contaminated?

Dairy cows spend much of their time grazing in pastures, where they come in contact with a

variety of environmental microbes. In addition, many microbes that are commensal

organisms (that co-exist with cows without causing disease) may be considered human

pathogens.

Dairy processing facilities have many routes for the entry of contaminating microbes. First,

as a nutrient-rich liquid, milk provides an ideal environment for microbial growth. Second,

dairy processing plants are full of areas where foot traffic from employees can be

accompanied by microbes.

Infectious Microbes Found in Cows Milk


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Bacillus cereus: These bacteria produce a toxin that can cause diarrhea and another

that causes vomiting.Bacillus cereus spores are heat-resistant and may survivepasteurization. There have even been very rare cases linked to dried milk and dried infant

formula.

Brucella:Brucella is a bacterial microbe that is found in unpasteurized dairy

products.Brucella infection, or Brucellosis, has also been called Undulant Fever becauseof the regular recurrence of fever associated with the disease.

Campylobacter jejuni: Campylobacter jejuni is the most common bacteria to cause

diarrheal disease in the U.S. and is found in raw milk and poultry. It has an increased

chance of causing disease when consumed in milk, because the basic pH of milk neutralizes

the acidity of the stomach.

Coxiella burnetii: Coxiella infects a variety of animals, including livestock and pets.The microbe can be found in cows milk and is resistant to heat and drying. Infection by

Coxiella results in Q fever, a high fever that may last up to 2 weeks.

E. coliO157:H7: This particular strain ofE. coli has been associated with a number

of food-borne outbreaks and is the cause of bloody diarrhea. Frequently associated with

dairy cattle, microbial contamination of raw milk and soft cheeses can result in disease. Listeria monocytogenes :Listeria is a common bacterial pathogen that is found in soft

cheeses and unpasteurized milk. It can even survive below freezing temperatures and can

therefore withstand refrigeration. It is particularly dangerous to individuals who have

weakened immune systems, including pregnant women, AIDS patients, and the very young

and very old.

Mycobacterium avium subspecies paratuberculosis: This strain of mycobacteria can

withstand pasteurization and has been associated with the development of Crohns disease,

also known as inflammatory bowel syndrome. However, whether or not these bacteria can

actually infect humans remains controversial.

Mycobacterium tuberculosis: The cause of consumption, a horrific wasting disease

that first affects the lungs, Mycobacterium bovis is associated with consumption of raw

milk and was one of the most common contaminants prior to the practice of pasteurization.

M. bovis causes tuberculosis in cows and can be passed to humans via unpasteurized cow's

milk, causing a disease that is very similar to M. tuberculosis.

Salmonella: Salmonella contamination of raw milk and milk products has been thesource of several outbreaks in recent years. Symptoms include diarrhea and high fever.

Staphylococcus aureus: Staph aureus produces a toxin that causes explosivevomiting. The disease may be considered a consequence of actual food poisoning from

simply consuming the toxin, rather than from an actual infection.

Yersinia enterocolitica: Associated with raw milk and ice cream, among other foods,

contamination is believed to be a consequence of a breakdown in sanitization andsterilization techniques at dairy processing facilities.

What about Mad Cow Disease?

Mad Cow Disease, also known as bovine spongiform encephalitis (BSE), is a disease that

affects the nervous system and is caused by an infectious protein called a prion.

Consumption of meat from cattle with BSE can result in transmission of the disease. In

humans, the disease is called transmissible spongiform encephalopathy or variant

Creutzfeldt-Jakob disease.
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Fortunately for the dairy industry and milk consumers, the infectious prion has not been

found in milk from infected cows, nor has transmission through drinking of cows milk been

reported. In short, you cant get Mad Cow Disease from milk.

How to Prevent Milk-borne Infectious Diseases:

1. Dont drink raw milk.

2. Keep dairy products refrigerated within the expiration date marked on the package.

3. Be careful when you travel to developing nations, follow the recommended sanitary

precautions for the country you are in and do not eat raw dairy products

MILK BORNE DISEASES

The importance of milk in our diet is well established as it is considered as the best, ideal and

complete food for all age groups. However, in spite of being so, milk can also serve as a

potential vehicle for transmission of some diseases under certain circumstances. Moreover,

by virtue of possessing almost all the essential nutritional factors, milk can also serve as an

excellent source and protective medium for certain microorganisms, which may include

potential pathogens capable of causing various health problems to the consumers.

In this way, milk may serve not only as a potential vehicle of

transmission of disease causing organisms, but it can also allow these

pathogens to grow, multiply and produce certain toxic metabolites,

thereby making itself an extremely vulnerable commodity from thepublic health point of view.

A variety of pathogenic organisms may gain access into milk and milk

products from different sources and cause different types of food-borne

illnesses. Milk and milk products may carry organisms as such or their

toxic metabolites (poisons) called toxins to the susceptible

consumers. Ingestion of toxins already synthesized in the food i.e., pre-

formed brings about poisoning syndromes in the consumers.

This is called food intoxication and the toxins affecting the gastro-

intestinal tract are called enterotoxins. Whereas the ingestion of viablepathogenic bacteria along with the food leads to their implantation and

establishment in internal organs. This is called food infection. There

are yet other types of organisms, which can infect intestine when

ingested along with the food and produce toxins in situ to bring aboutsymptoms of poisoning. This situation is called toxi-infection.

These three categories are better covered by the term food-borne infections and intoxications.

Apart from these food-borne illnesses, a number of other types of diseases whose etiological

agents may be bacteria, fungi, rickettsiae and viruses can also be spread through milk and

milk products. The microbiological health hazards arising from the consumption of

contaminated high risk foods like milk has grown in recent years and has resulted in national

and international intensification of food hygiene programs.


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Although the occurrence of incidences of food-borne illnesses has been considerably reduced

in most of the developed countries chiefly due to adoption of strict microbiological quality

control and sanitary practices during the production, processing and distribution of milk and

milk products, the situation continues to be grim in developing countries where such practices

can not be followed. This problem is aggravated when heavy expansion of dairy industry in

the third world countries and this increases the risk of milk-borne intoxications and otherillnesses.

Common milk-borne infections, intoxications and toxi-infections

Sl. No.Type of milk borne

diseaseCausative agent Disease/disorder

1 Food infection Salmonella typhi and

related species

Shigella dysenteriaeStreptococcus sp.(enterococci)

Typhoid,

Salmonellosis (food

poisoning)Shigellosis (dysentery)

Septic sore throat, Scarlet

fever, food poisoning

2 Food intoxication

Bacterial Staphylococcus aureus

Clostridium botulinum

Food poisoning

Botulism (food poisoning)

Escherichia coli

Vibrio cholerae

Summer diarrhea

Cholera

Fungal Aspergillus flavus

Other toxigenic mold sp.

Aflatoxicosis

Mycotoxicosis

3 Toxi-infection Bacillus cereus

Clostridium perfringens

Food poisoning

Gas gangrene

4 Other milk-borne

disorders (uncertain

pathogenesis)

Aeromonas sp.

Proteus sp.

Food poisoning

Food poisoning

Klebsiella sp.

Pseudomonas sp.Citrobacter sp.

Food poisoning

Food poisoning

Food poisoning

5 New emerging pathogens Yersinia enterocolitica

Campylobacter jejuni

Vibrio parahaemoyticus

Diarrhoeal diseases

Diarrhoeal diseases

Diarrhoeal diseases

Listeria monocytogenes Listeriosis

6 Other milk-borne

diseases:

Bacterial Mycobacterium

tuberculosis

Tuberculosis

7 Milk-Borne Diseases :Infections, Intoxications


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and Toxi-infections

Bacterial diseases Brucella abortusCorynebacterium

diphtheriae

Brucellosis

Diphtheria

Bacillus anthracis AnthraxRickettsial diseases Coxiella burnetti Q fever

Viral diseases Entero viruses

Infectious hepatitis virus

Tick-borne Encephalitis

Virus

Foot and Mouth Disease

virus (FMD-virus)

Enteric fever

Infectious hepatitis

Tick-borne Encephalitis

Foot and Mouth Disease

(FMD)

The pathogenic organisms may be derived chiefly from:

(1) Dairy animals

(2) Human handlers

(3) Environment

(1) The health of dairy animals is a very important consideration because a number of

diseases of cattle including Brucellosis, Q fever, Salmonellosis, Staphylococcaland

Streptococcalinfections and Foot and Mouth Disease (FMD) virus may be transmitted to

man through the consumption of milk. The organisms of most of these diseases may betransmitted to milk either directly from the udder or indirectly through the infected body

discharges, which may drop, splash or be blown into milk.

(2) The diseased persons may transmit disease like typhoid fever, scarlet fever, diphtheria,

septic sore throat, and infantile diarrhea by contaminated hands or by coughing, sneezing and

talking.

(3) Dairy and farm environment may also introduce a variety of pathogens into milk and milk

products at different stages of production and processing. Some common air-borne pathogens

include Group Astreptococci,Corynebacterium diphtheriae, Mycobacterium tuberculosis,

Coxiella burnetti and some viruses of respiratory origin. Water, fodder and unhygienicconditions at farm and plant level may also contribute pathogens to milk.

Prevention of milk-borne diseases is one of the most important problems of public health.

Success in controlling a disease can be maintained only by the constant vigilance over the

health of the cow udder until it reaches the mouth of the consumers.


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Urinary tract infection (UTI)

Urinary tract infection (UTI) is a viral or bacterial infection that causes inflammation of the

urinary system and mainly affects the urinary bladder. It is the second most commonlyaffected infection next to respiratory infection. Women are more affected more than men by

this problem.

UTI is mainly caused due to the infection of urethra and infection of urinary bladder. The

other causes include: diabetes, sexual intercourse, pregnancy, insertion of instruments in the

urinary tract, bowel incontinence, lack of fluids, and poor hygiene in children and enlarged

prostates in men.

The most common symptoms of UTI include: pain or burning sensation during urination,

fever, chills, vomiting sensation, cloudy urine, frequent urination, foul odor of urine and

sometimes bleeding in urine. For the treatment, consult your doctor as soon as you find thesesymptoms.

The diagnosis is mainly done by the symptoms observed in the individual. However, a urine

test can be done to check the blood or pus content or presence of bacteria in urine. This test

can be done to check for infection. Mild infection can be treated using various antibiotics and

pain killers. The dosage may be increased and stronger dosages might be prescribed in case

of recurrent infection. In extreme cases, the individual might be asked to get hospitalized and

given intravenous antibiotics as well.

It can be very well prevented by using certain precautionary measures. The various

precautionary measures include:

Drinking plenty of water and increasing the intake of fluid content. Cranberry juice is

very effective in treating urinary infections.

Wipe the vaginal area and keep it clean by wiping it.

Wearing tight clothes in the genital areas must be avoided.

Empty your bladder, i.e. urinate after sexual intercourse. Also urinate before

intercourse.

Maintaining proper hygiene is very much required in order to prevent UTI

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