http://www.wechealthunit.org daily 1 2007-05-08T21:19:14Z http://www.wechealthunit.org/diseases-conditions/glossary/campylobacter Campylobacteriosis is an acute bacterial disease which attacks the digestive system. A person becomes infected by eating undercooked chicken or pork, or drinking contaminated water or raw milk. Infection may also be contracted from close contact with infected puppies and kittens, farm animals or infected infants. Caused by: Campylobacter is a group of rod-shaped, spirally curved bacterium. Symptoms: Most people have some or all of the following symptoms 2 to 5 days after exposure: diarrhea (may be bloody), abdominal pain or cramps, malaise (general feeling of being unwell), fever, nausea, vomiting, chills, headache and fatigue. The illness usually lasts about a week. This illness can also mimic appendicitis. Incubation: The usual incubation period is 2 to 5 days following the ingestion of bacteria; however it can range from 1 to 10 days. Treatment: Most intestinal infections get better by themselves. Usually the only treatment needed is to replace lost fluids and electrolytes. In severe cases antibiotics are prescribed. Communicable: The bacteria are found in the feces of infected people during the illness. If not treated with antibiotics the bacteria may be excreted for 2 to 7 weeks. Good hand washing is needed at all times, to prevent the spread of the bacteria. Transmitted by: The most common causes of campylobacter are drinking un-pasteurized (raw) milk, dairy products, fruit juices, and contaminated water; or eating undercooked meats and poultry. Animals can also be infected, and people can get the illness if they are in contact with the stool of a sick dog, cat, or bird. Complications: Prolonged illness may occur in adults and sometimes relapses can occur. Serious complications such as: reactive arthritis, febrile convulsions, Guillain-Barre Syndrome and meningitis have occurred, although these complications are very rare. Other: Infants/children, food handlers and health care workers should remain at home until they have been diarrhea free for 24 hours. When an individual is part of an outbreak, recommendations may vary. Prevention: It is important to wash hands often with soap and warm water, especially after animal contact or using the toilet and before eating. Wash hands often when preparing food. Clean and disinfect counter tops and utensils with a water/bleach solution immediately after preparing foods, particularly meats and poultry. Use separate cutting boards for raw and cooked meats to prevent cross contamination. Cook foods derived from an animal source (particularly poultry) to an internal temperature of 74 degrees Celcius. Use proper storage and refrigeration by keeping foods out of the "Danger Zone". Cold food should be stored at a temperature of 4 degrees Celcius or less and hot food should be kept at a temperature no lower than 60 degrees Celcius. Drink water from a safe water supply. Drink only pasteurized milk and juices. Avoid handling or preparing food if ill with diarrhea, especially if other people will eat the food. For more information visit Public Health Agency of Canada: Campylobacteriosis Key References:   Centers for Disease Control & Prevention. Campylobacter Infections. Retrieved winter 2005, from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/campylobacter_g.htm Heymann D.L. (Ed.). (2004). Control of Communicable Diseases Manual, (18th ed.). Washington, DC: American Public Health Association This is basic information only. It must not take the place of medical advice, diagnosis or treatment. Always talk to a healthcare professional about any health concerns you have, and before you make any changes to your diet, lifestyle or treatment. No publisher Mike Campylobacter 2007-06-21T19:06:46Z Glossary definition http://www.wechealthunit.org/about-us/board-of-health/2007/june-21-2007/director-of-health-protection-board-report TO THE CHAIRPERSON AND MEMBERS OF THE BOARD OF THE WINDSOR-ESSEX COUNTY HEALTH UNIT 2007 JUNE 21. No publisher mjanisse 2007-06-22T14:27:02Z Article http://www.wechealthunit.org/about-us/board-of-health/2006/november-16-2006-meeting/director-of-health-protection-board-report TO THE CHAIRPERSON AND MEMBERS OF THE BOARD OF THE WINDSOR-ESSEX COUNTY HEALTH UNIT 2006 November 16 No publisher mjanisse 2007-12-17T19:01:25Z Article http://www.wechealthunit.org/about-us/board-of-health/2007/january-18-2007-meeting/director-of-health-protection-board-report TO THE CHAIRPERSON AND MEMBERS OF THE BOARD OF THE WINDSOR-ESSEX COUNTY HEALTH UNIT 2007 January 18 No publisher mjanisse 2007-01-16T14:42:11Z Article http://www.wechealthunit.org/diseases-conditions/glossary/ploneglossarydefinition.2007-06-19.8972390632 HEALTH HAZARD ALERT Ready-to-eat deli meat products produced at establishment 97B may contain LISTERIA MONOCYTOGENES. All foods produced at this facility have been recalled. Click here for list of affected food What is Listeria? Listeria(Listeria monocytogenes) is a widespread bacterium. It is found in soil, vegetation, water, sewage and the feces of animals and humans. Listeria> can cause Listeriosis, a serious but rare illness that in certain cases can lead to brain infection and even death. The elderly, newborns, pregnant women and those who have a weakened immune system are most susceptible to developing Listeriosis. What is Listeriosis? Listeriosis is a foodborne illness that occurs when a person consumes food contaminated with Listeria bacterium. Although food contaminated with Listeria monocytogenes may not look or smell spoiled, consumption of it may lead to the foodborne illness, often referred to as food poisoning. Symptoms usually appear within 2 to 30 days and up to 70 days after consuming contaminated food. In some instances for those most at risk, these symptoms may be followed by meningitis and/or encephalitis (an infection of the brain or its surrounding tissues) and/or septicemia (blood poisoning), either of which can result in death. Who is at risk for developing listeriosis? Those who are highest at risk include: - Pregnant women - Newborns - The elderly - People with weakened immune systems What is the difference between a confirmed case and a suspect case? In this outbreak investigation, a confirmed case is an individual that has Listeria monocytogenes with the same genetic DNA fingerprint as the outbreak strain. In this outbreak investigation, a suspect case is an individual with Listeria monocytogenes and is awaiting fingerprinting pattern results. Information adapted from thePublic Health Agency of Canada How can I minimize my risk? - Thoroughly cook raw food from animal sources, such as beef, pork or poultry. - Wash raw vegetables and fruit well before eating; - Do not eat or drink unpasteurized milk or foods made from unpasteurized milk. - Uncooked meats should be kept separate from vegetables and uncooked and ready-to-eat foods. - Wash hands, knives, and cutting boards thoroughly after touching uncooked food. - Pregnant women and persons at risk should eat only properly cooked meats and pasteurized dairy products. They should also avoid contact with potentially infective materials, such as aborted animal fetuses on farms. For more information Ministry of Health and Long-Term Care: Listeria FAQs Health Canada: Listeria CDC: Listeriosis No publisher mkingsley 2008-09-02T14:16:06Z Glossary definition http://www.wechealthunit.org/diseases-conditions/glossary/meningitis Meningitis is an inflammation (swelling) of the meninges, the membrane surrounding the brain and spinal cord. Caused by: - Bacterial meningitis - may be caused by one of many bacterium, such as: Streptococcus pneumonia, Hemophilus influenza, Listeria monocytogenei, Streptococcus agalactiae, Escherichia coli, Staphlococcus aureus and others. Also known as pyogenic meningitis. - Meningococcal meningitis - is caused by the bacteria Neisseria meningitidis that can cause epidemics. It is a medical emergency. - Viral meningitis - is caused by any of many viruses, such as: mumps, enteroviruses, echovirus or coxsackievirus. It is also known as aseptic meningitis. - Other causes - may be parasitic (Naegleria fowleri) or fungal (Cryptococcus neoformans). Also several noninfectious agents such as: lead poison, drugs and vaccine reactions.Symptoms: Infected people will have at least 2 of the following: fever, intense headache or stiff neck. Other signs and symptoms include: nausea, vomiting, chills, muscle aches, dry cough, photophobia (sensitivity to light) and becoming excited or confused. Sometimes a rash of tiny red-purple spots may develop anywhere on the body. Usually identified by cerebrospinal fluid examination and culture and blood examination and culture. Incubation: - Bacterial: depends on the organism - Meningococcal: 2 to 10 days - mostly 3 to 4 days - Viral: varies with the specific organism - Fungal/Parasitic: depends on the organismTreatment: - Bacterial: IV (intravenous) antibiotic - Meningococcal: IV antibiotic (Penicillin, Rocephin) Strict isolation - Viral: supportive, possibly an antiviral medication - Fungal: a fungicide - Parasitic: an antihelmintic, probably mebendazoleAs well, rest, fluids, good nutrition and fever control Communicable: - Bacterial: Most cases occur in children from infancy to adolescence. The onset may be rapid and may follow an upper respiratory infection. - Meningococcal: As many as 5% of the population colonize (carry) the bacteria in their nose or throat. It does not cause an infection for them; however, it can be transmitted to others.Viral: The most common and least serious meningitis. People with viral meningitis almost always get completely well and are not a threat to others. Transmitted by: - Bacterial: Streptococcus pneumoniae is the most common meningitis in adults. Risk factors are CSF (cerebral spinal fluid) leak, injury or trauma to the head, recent pneumonia and recent upper respiratory infection. - Meningococcal: Spread by direct contact, from respiratory droplets from the nose and throat of infected people. It is spread by activities such as kissing and sharing water bottles, lipstick, cigarettes and drinking glasses. Also through coughing or sneezing directly at another person. - Viral: Enteroviruses are transmitted by the fecal-oral route. The virus is passed in the stool.Complications: - Bacterial: Neurologic sequelae (hearing impairment and motor deficits) can improve with the appropriate therapy. - Meningococcal: Delirium, shock, coma, hearing loss, vision loss, brain damage and sometimes even death. - Viral: Encephalitis is a rare occurrence. Recovery is usually uneventful, however fatigue may last for a few months.Other: - Bacterial: The most common cases are bacterial infections that started in other parts of the body and spread to the brain or spinal cord via the blood stream. - Meningococcal: Protection for close contacts (people sharing sleeping quarters and eating utensils) includes prophylactic antibiotic. - Adults: Rifampin 600 mg BID for 2 days - Children: Rifampin 10 mg/kg BID for 2 days. - Viral: No special precautions are needed other than routine sanitary practices.Prevention: Avoid nasal discharges and saliva exchanges. Do not share eating utensils, drinking glasses, water bottles, straws, face cloths or anything by mouth. Avoid kissing people on the lips. Wash hands frequently with soap and water. Vaccination: Meningococcal polysaccharide vaccine (Menomune) - for Groups A, C, Y & W135 combined. Protective antibody levels may be achieved within 10 to 14 days. Available for epidemics or travellers to endemic areas. Haemophilus vaccine (HIB) for children. This vaccine is part of the regular immunization series that starts at 2 months of age. Pneumococcal vaccine: a polysaccharide vaccine against disease caused by 23 of the most common types of Streptococcus pneumoniae (pneumococcus). The Windsor-Essex County Health Unit will be offering free Meningitis C vaccine to 12-year-old and 15 to 19-year-old students. The vaccine is safe and effective; and one dose will provide many years of protection. Nurses from the Health Unit will be in schools this year to administer the free vaccine to 12-year-old and 15 to 19-year-old students. Meningitis C immunization is also available free of charge for the above age groups at physician's offices. Download: Meningitis Fact Sheet Meningitis C Vaccine Fact Sheet Meningitis Immunization Program Consent Form For more information call the Health Unit at 258-2146- ext. 1222. No publisher Mike 2006-08-30T20:35:02Z Glossary definition http://www.wechealthunit.org/immunizations/forms/MEN%20C%20Info%20%20consent%20form-8522.doc No publisher mkingsley 2008-09-10T15:08:41Z File http://www.wechealthunit.org/immunizations/forms/MeningococcalC_ConsentForm.pdf The Windsor-Essex County Health Unit will be offering free meningitis vaccines to certain high-risk age groups in schools this year. This vaccine is given by a needle and is safe and effective. It protects against Group C meningococcal disease. Meningitis C is responsible for most of the outbreaks in schools and communities in Ontario. No publisher mkingsley 2008-07-21T19:31:48Z File http://www.wechealthunit.org/diseases-conditions/fact-sheets/meningitis-c-2005_fact_sheet.pdf This is a fact sheet that contains information on the Meningococcal C disease. The Health Unit offers free Meningococcal C vaccine. No publisher mjanisse 2006-09-12T21:16:28Z File http://www.wechealthunit.org/diseases-conditions/fact-sheets/meningitis_fact_sheet_april2004.pdf Download the Meningitis Fact Sheet for information on the communicable disease. No publisher mjanisse 2006-09-12T21:16:28Z File