Gastroenteritis Outbreak
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Gastroenteritis Outbreak
Table 1: Gastroenteritis Outbreak Findings by Person, Case Distribution by Age and Gender
Calculations Calculations Calculations
100/89=1.123 89/100=1.123 200/89=2.24
3800/89=42.70 3700/89=41.57 7500/89=84.27
1000/89=11.23 200/89=2.247 1200/89=13.49
1.123+42.70+11.23=55.053 1.123+41.57+2.247=44.94
Interpretation of the Findings
Higher percentages of females were affected than males.
The least number those affected was between the age of 0-5 years which was 2.2247%
The age of the most affected was between 6-10 years which was 84.27 % of the number.
Table 2: Gastroenteritis Outbreak Findings by Place
Table 3: Calculations
Data Interpretation
When the relative risk equals to one, it means there is no difference and both groups have the same risk. That means for people who attended local cafeteria or local restaurant are at a higher risk of getting ill than the people who did not attend the local cafeteria or restaurant.
When the relative risk is greater than one, it means there is a greater risk to the exposed group than to the un-exposed group. That means people who attended the elementary school cafeteria are at a higher risk of getting ill than those who did not attend.
When the relative risk is less than one, it means the exposed group is at a lesser risk than the un-exposed group. This means those who did not attend the Lions Luncheon have greater risk of getting ill than those who attended the Lions Luncheon.
Table 4: Gastroenteritis Outbreak Finding by Person
Table 5: Calculations
Interpretation of Findings
When the relative risk is equal to one, it means there is no difference and both groups have same attack risk. This means that people who ate beef burritos have the same chances of getting ill as those who did not eat the beef burritos.
When the relative risk is greater than one, it shows there is a greater risk to the exposed group than to the un-exposed group. Those people who ate tossed salad and fruit cocktail are more likely to get ill than those who did not.
When the relative risk is less than one, it illustrates that the exposed group are at a lesser risk than the un-exposed group. This means those people who did not eat ice cream, baked potato and cheese burger are at a higher risk of getting ill than those who ate ice cream, baked potato and cheese.
Discussion of the Findings
Sally was responsible for the outbreak. This is supported by the statistically findings of the food she served. She served all the food during that day except ice cream which was sourced from outside. All the food she served had an attack rate. For instance, she served; tossed salad which had a 46%attack rate, beef burritos which had a 10 % attack rate, baked potato which had a 7% attack rate, cheese burger which had a 9% attack rate and fruit cocktail which had a 54% attack rate. She did not serve ice scream which had a relatively low rate of 0.42 which suggests that those people who ate the ice scream had a lower risk of getting ill than those who did not eat the ice scream. From these statistic findings we can approve she was responsible for the outbreak.
She probably transmitted the salmonella bacteria by direct contact with the food she served. She might have contracted the bacteria by coming into contact with her faeces and failing to wash her hands leading the contamination of the food. She does not show off symptoms of the infection since she might have undergone antibiotic vaccination which makes her immune against the symptoms.
Preventive Measurements against Outbreak of the Infection In Future
1. Personal Hygiene
This can be achieved by;
Ensuring and proper thorough cleaning both inside and outside the premises.
Use of anti-bacterial gels for hand washing and for general cleaning.
Frequent cleaning of utensils and food storage containers.
Covering food to prevent contamination.
Proper washing of raw food such as meat, vegetables and fruits.
Administrative Policy Practises
Ensuring pre-employment check-up, that is, before employing new employees to ensure he or she fills a questionnaire and has medical clearance certificate.
Conducting regular hand swabs .This is to access levels of bacterial contamination and finding out the level of hygiene of the employees
Penalising employees who fail to adhere to the rules and regulations on hygiene
Outsourcing raw food from trusted dealers and pre-checking it before handing it over to the kitchen department.
Conducting seminars and organising workshops for the employees to emphasize importance of adhering to the set rules on hygiene.
Medical Preventive Practises
Ensuring routine anti-microbial therapy in order to improve immunity against the infection.
Excluding infected persons from premises. This is to reduce potential risk of contamination
Conducting hygienic assessment on premises in order to ensure adherence to the set standards.
References
Oosterom, J. (1991). Epidemiological studies and proposed preventive measures in the fight against human salmonellosis. International Journal of Food Microbiology 12(1), 41-51.
Pegues, D. A., & Miller, S. I. (2014). In Mandell, Douglas, and Bennett's principles and practice of infectious diseases. Salmonella species.