http://www.wechealthunit.org daily 1 2007-05-08T21:19:14Z http://www.wechealthunit.org/diseases-conditions/fact-sheets/salmonella_factsheet_july2005.pdf This is a fact sheet that contains information about Salmonella. No publisher mjanisse 2006-09-12T21:16:28Z File http://www.wechealthunit.org/diseases-conditions/glossary/salmonella Salmonella is a bacteria that can cause food-borne infection called Salmonellosis. Symptoms include sudden onset of fever, headache, diarrhea, stomach cramps, nausea and sometimes vomiting. Symptoms usually occur 12 to 36 hours after eating contaminated food or water. How is Salmonellosis Spread? Salmonella infection is spread by eating food contaminated by feces of an infected animal or person, or by drinking contaminated water. It can be spread from person-to-person. Proper hygiene and safe food handling are key to preventing food-borne illnesses such as salmonella. Salmonella is found in domestic and wild animals, including poultry, wild birds, swine, cattle, and rodents. Pets such as iguanas, tortoises, turtles, chicks, dogs and cats may harbour the bacteria. Humans are carriers of certain types of salmonella. Outbreaks have been caused by inadequately cooked poultry and poultry products, uncooked or lightly cooked foods containing egg and egg products, raw milk and dairy products including dried milk. Foods have been contaminated with feces from infected food handlers. Salmonella infections have been caused by foods such as meat and poultry products processed or prepared with contaminated utensils or on contaminated work surfaces. Salmonella outbreaks have also been linked to raw fruits and vegetables (including sprouts) and unpasteurized dairy products, like raw milk and raw milk cheeses. Contaminated non-chlorinated water supplies can also cause salmonella infections. Fecal-oral transmission may be the cause when diarrhea is present in infants. How Can You Prevent Salmonellosis? - Thoroughly wash hands before, during and after food preparation. - Do not prepare food, care for hospitalized patients, the elderly or children if you have diarrhea. - Cook ground poultry and poultry pieces to a minimum temperature of 74 degrees Celsius (165 degrees Fahrenheit). Whole poultry must be cooked to 85 degrees Celsius (180 degrees Fahrenheit). Cook other ground meats to 71degrees Celsius (160 degrees Fahrenheit). Use a probe thermometer to verify cooking temperatures. - Place cooked foods on clean surfaces to prevent recontamination. - Do not leave food at room temperature for longer than two hours. - Use only pasteurized milk and milk products. - Do not consume raw eggs or inadequately cooked eggs (over easy, or sunny side up). - Do not use raw unpasturized eggs in eggnogs and homemade ice cream. - Do not use cracked eggs. Source: Ontario Ministry of Health and Long Term Care, Salmonella backgrounder. No publisher Mike 2006-08-30T20:35:02Z Glossary definition http://www.wechealthunit.org/workplace-health/initiatives/promotional-activities-for-workplaces/employee-contest-infection-protection-initiative As part of our Infection Protection initiative for October - December 2006, we have developed a contest called, "Match the Facts". The aim is for employees to identify how germs are spread and what can be done to reduce the risk of infection. No publisher kmorse 2007-05-07T20:52:12Z Article http://www.wechealthunit.org/diseases-conditions/guide-to-common-infections/guide-to-common-infections-intro These infections are usually caused by communicable diseases. By learning about the diseases and how they are spread, you can take steps to keep yourself and your family healthy. No publisher mkingsley 2008-02-12T19:42:29Z Article http://www.wechealthunit.org/diseases-conditions/glossary/ploneglossarydefinition.2008-04-23.9105306785 What are enterobacter? Enterobacter are gram-negative bacteria found in the environment, on human skin, and in our intestinal tract. While many are harmless, several species are opportunistic pathogens present in hospital settings. The most common pathogenic species are E. cloacae and E. aerogenes. Although enterobacter rarely infect healthy people, they can cause significant morbidity and mortality in immunocompromised patients. Enterobacter, similar to other gram-negative bacteria like salmonella and E. coli, produce an endotoxin that causes inflammation. The best and most effective infection control measure is simple and easy to do. Wash your hands thoroughly, regularly, and often. Why are enterobacter a concern? Infections caused by enterobacter bacteria are a concern because they are increasingly common and are often caused by antibiotic resistant strains. Between 5% and 15% of hospital in-patients develop an infection during their admission and patients in an intensive care unit (ICU) are 5 to 10 times more likely to get a hospital acquired infection than those in general wards (Lim and Webb, 2005). Of these infections, enterobacter represent 6% of all hospital-acquired isolates and 11% of all pneumonia isolates. They are the most frequently isolated gram-negative organisms in intensive care unit (ICU) bloodstream infections and they are the third most common pathogen isolated in cases of ICU pneumonias. Because of their prevalence and pathogenisis, antibiotic resistance in this bacterium is particularly alarming. Recent studies have found that 35 - 50% of Enterobacter involved in nosocomial infections are resistant to second and third generation cephalosporins and broad spectrum penicillins. The rates are much lower for fourth generation cephalosporins and carbapenems, but are increasing (Goossens, 2005). These rates are significant because infections caused by resistant organisms are thought to result in higher morbidity and mortality, prolonged hospitalization, and increased costs compared with infections caused by sensitive strains. What are the symptoms? Symptoms of enterobacter infections are not specific to the bacteria and present as other gram-negative bacilli infections. The urinary and respiratory tracts are the most common sites of enterobacter infection. However, these bacteria can cause infections at many different sites, such as: - The lower respiratory tract - Urinary tract - Joint - Skin - Heart - Intra-abdomen - Soft tissue - Bone - How is an enterobacter infection treated? Antimicrobial therapy is indicated in virtually all infections caused by enterobacter. However, there is concern over the levels of resistance of these bacteria to a number of antibiotics. Second and third generation cephalosporins and broad spectrum penicillins shouldn’t be used to treat confirmed enterobacter infection, regardless of the apparent in-vitro susceptibility. Carbapenems are therefore the current antibiotics of choice to treat enterobacter infections. Who is at risk? Patients are most susceptible to enterobacter infections if they stay in the hospital, especially the ICU, for extended periods. Patients under the age of 2 and over the age of 65 are especially susceptible to infection. Other risk factors include: • Prior use of antimicrobial agents. • Underlying diseases. • Ulcers of the upper gastrointestinal tract. • Presence of intravenous catheters. • Serious conditions such as burns or mechanical ventilation. • Immunosuppression. FYI Catheters and other invasive devices are the # 1 exogenous cause of hospital-onset infections. What you can do: • Use catheters only when essential. • Make sure the right catheter is used. • Follow proper insertion and catheter-care protocols. • Remove catheters when no longer essential. How are enterobacter infections spread? Enterobacter are spread like other gram-negative bacteria, such as salmonella. This means that they spread through contact with the bacteria on patients, contaminated surfaces, and medical equipment. Once a health care worker gets the bacteria on his/her hands, it then spreads to patients and other contact items. The spread of pathogenic bacteria in health care facilities can be stopped. It’s every health care worker’s responsibility to always follow basic infection control procedures. This should be done with all patients at all times, regardless of diagnosis or infectious status.   What can I do to stop the spread? Infection control procedures are critical to control the spread of pathogenic bacteria. These procedures must be followed at all times and are essential to provide a high level of protection to patients, health care workers, and visitors. Standard infection control measures: • Wash your hands and use hand-sanitizers thoroughly, regularly, and often. • Practice good hand hygiene. • Use personal protective equipment when handling blood, body substances, excretions, and secretions. • Handle patient care equipment and soiled linen with care in order to prevent exposure to skin, clothing, and other objects. • Always handle waste appropriately. • Know and follow infection control guidelines of your facility. • Move and transport patients only for essential purposes. For more information For a detailed description of infection control procedures check with your infection control specialist and the World Health Organization guidelines for infection control in health care facilities. References: Conly, J. (2002). Antimicrobial resistance in Canada. Canadian Medical Association Journal, 167, 885-91. Goossens, H. (2005). European status of resistance in nosocomial infections. Chemotherapy 26, 177–181. Health Canada. (2001). Office of laboratory security data sheet - infectious substances: Enterobacter spp. Retrieved on March 11, 2008 from http://www.phac-aspc.gc.ca/msds-ftss/msds59e.html Lim, SM, Webb, SA. (2005). Nosocomial bacterial infections in Intensive Care Units I: organisms and mechanisms of antibiotic resistance. Anaesthesia, 60,887–902. No publisher mkingsley 2008-04-23T17:08:38Z Glossary definition http://www.wechealthunit.org/about-us/board-of-health/2006/november-16-2006-meeting/report-from-the-medical-officer-of-health-and-chief-executive-officer 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/family-health/nutrition/articles/introducing-solids The following information is based on infant feeding recommendations from Health Canada, 2005. No publisher dsilvester Nutrition Family Health 2007-06-25T18:48:00Z Article http://www.wechealthunit.org/workplace-health/health-topics/infection-protection-fall-06/copy_of_washing-your-hands-of-germs No publisher mkingsley 2006-10-25T19:35:59Z Page http://www.wechealthunit.org/about-us/board-of-health/2007/may-17-2007/director-of-health-protection-board-report TO THE CHAIRPERSON AND MEMBERS OF THE BOARD OF THE WINDSOR-ESSEX COUNTY HEALTH UNIT 2007 May 17. No publisher mjanisse 2007-06-22T14:27:16Z Article