THE MANY NAMES FOR THE STOMACH BUGš
Is it a bug, virus, parasite, or chemical?
š¦ The stomach bug is often referred to as the 24 hour stomach flu, food poisoning, or after the infectious organism causing it. In Mesa County, Co rumorsš¤ are spreading right now that the current illness sweeping through the Palisade school district is the Noroviruses. However, Mesa County Public Health (MCPH) has not confirmed this and at this time is only releasing that it is behaving like a virusš¦ . Even though the CDC (center for disease control) reports noroviruses are the leading cause of foodborne illness, other germs & chemicals could also cause foodborne illnesses. Letās learn the basics about possible causes, signs & symptoms, prevention, and what to do if sick to help prevent further spread as MCPH does their job.
WHAT IS FOOD POISIONING? Also called foodborne illness is caused by eating contaminated food.
WHAT CAN CONTAMINATE FOOD? Infectious organisms including bacteria, viruses, and parasites or their toxins (their biproducts of reproduction and digestion) can contaminate food and surfaces.
HOW DOES FOOD GET CONTAMINATED? Even the best practices canāt always prevent this, and contamination can happen at any point from growing, harvesting, processing, storing, shipping, or preparing. It can even happen at home when food is improperly handled or cooked.
AVOIDING CROSS-CONTAMINATION IS KEY š! This is the transfer of harmful organisms from one surface to another. Foods most susceptible to this are raw and ready to eat foods such as salads and other produce. Cooking foods thoroughly is the best practice for killing these harmful organisms.
SPREADING IS EASY! Infectious organisms like these spread very quickly and easily often from contaminated foods and surfaces along with infected people to others. When a toiletš½ is flushed, its particles aerosolize into the area landing on surfaces and contaminating š§« them like counter tops, toothbrushes, door handles, and phonesš±. Touching these contaminated surfaces then putting unwashed hands in your mouth is the simplest way to spread these organisms š¤¢. So close your toilet when flushing, wash your hands, store toothbrushes, and wipe down surfaces. In a public bathroom, after washing your hands, use a paper towel to turn off fucet and open the door.
WHAT ARE THE GENERAL SIGNS & SYMPTOMS REGARDLESS OF THE CAUSE? Symptoms usually occur within hours & can last for hours to days, and include nausea, vomiting, diarrhea, and/or possible fever. These symptoms will vary depending on the cause and the health and age of the individual.
WHO CAN BE INFECTED? Any and everyone is at risk when a virus starts to spread like this. Whether or not you become ill depends on the organism, the amount of exposure, your age, and your health.
People at the highest risk
Older adults: when we get older, our immune systems work a bit slower so it may not respond as quickly or as effectively.
Pregnant women: according to the CDC, during pregnancy changes in metabolism and circulation may increase the risk of food poisoning, so your
reaction may be more severe. It is rarer, but the baby may also become at risk.
Infants & young children: For this group, their immune systems are still developing which puts them at a higher risk. Also, young kids are often in
close quarters such as daycares and schools that allow the quick transfer and spreading of any infectious organism.
People with chronic diseases: anyone that already has a compromised immune system is at a greater risk.
WHAT ARE THE POSSIBLE COMPLICATIONS? The most serious complication with food poisoning is dehydration. Individuals that are vomiting or have diarrhea are losing large amounts of water and electrolytes. It is important to maintain these to prevent dehydration.
Signs & symptoms of dehydration:
Excessive thirst
Dry mouth
Little or no urination
Severe weakness
Dizziness or lightheadedness
Extremely dark urine is an indication of becoming dehydrated
IF YOU THINK YOU ARE INFECTED š·?
Stay home, absolutely donāt go to work or send kids to school
Stay home for 2 days (48 hrs.) after symptoms have subsided
If signs and symptoms are very severe in first 12 hrs. or get worse over the next 24 hrs., see a doctor.
During an epidemic like this, it is important to report any cases to the MCPH
WHEN TO SEE A DOCTOR?
Frequent episodes of vomiting and inability to keep any liquids down
Bloody vomit or diarrhea
Diarrhea for more than 3 days
Extreme pain or severe abdominal cramping
š¤ Oral temperature above 100.4 F
Signs and symptoms of dehydration
Blurry vision
Muscle weakness and tingling in the arms
BEST PRACTICES FOR PREVENTION OF ANY INFECTIOUS ORGANISM!
š§¼Wash hands, utensils, and surfaces often (INCLUDING PHONES)
Keep rawš„© foods separate from ready-to-eat foodsš„
Cook foods š³at a safe temperature
Defrost āļøfood safely
When in doubt, throw it out š
WHERE TO FIND RESOURCES? The news š° is great, but remember they are also based on ratings. When you want to find serious facts about current health issues click on one of the following links:š Mesa County Public Health (or your local area equivilant),š CDC,š Merck Manual, andš Mayo Clinic are all great choices.
Many organisms can cause food poisoning or foodborne illnesses. The following table provided by the CDC provides possible contaminates, possible onset, and common ways it is spread.
Contaminant: Campylobacter
Onset of symptoms: 2 to 5 days
Foods affected and means of transmission: Contamination occurs during processing if animal feces contact meat surfaces. Other sources include unpasteurized milk and contaminated water
Contaminant: Clostridium botulinum
Onset of symptoms: 12 to 72 hours
Foods affected and means of transmission: Home-canned foods with low acidity, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil, and other foods kept at warm temperatures for too long
Contaminant: Clostridium perfringens
Onset of symptoms: 8 to 16 hours
Foods affected and means of transmission: Meats, stews and gravies. Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly.
Contaminant: coli (E. coli) O157:H7
Onset of symptoms: 1 to 8 days
Foods affected and means of transmission: Beef contaminated with feces during slaughter. Spread mainly by undercooked ground beef. Other sources include unpasteurized milk and apple cider, alfalfa sprouts, and contaminated water
Contaminant: Giardia lamblia
Onset of symptoms: 1 to 2 weeks
Foods affected and means of transmission: Raw, ready-to-eat produce and contaminated water. Can be spread by an infected food handler.
Contaminant: Hepatitis A
Onset of symptoms: 28 days
Foods affected and means of transmission: Raw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.
Contaminant: Listeria
Onset of symptoms: 9 to 48 hours
Foods affected and means of transmission: Hotdogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. Can be spread through contaminated soil and water.
Contaminant: Noroviruses (Norwalk-like viruses)
Onset of symptoms: 12 to 48 hours
Foods affected and means of transmission: Raw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.
Contaminant: Rotavirus
Onset of symptoms: 1 to 3 days
Foods affected and means of transmission: Raw, ready-to-eat produce. Can be spread by an infected food handler.
Contaminant: Salmonella
Onset of symptoms: 1 to 3 days
Foods affected and means of transmission: Raw or contaminated meat, poultry, milk, or egg yolks. Survives inadequate cooking. Can be spread by knives, cutting surfaces or an infected food handler.
Contaminant: Shigella
Onset of symptoms: 24 to 48 hours
Foods affected and means of transmission: Seafood and raw, ready-to-eat produce. Can be spread by an infected food handler.
Contaminant: Staphylococcus aureus
Onset of symptoms: 1 to 6 hours
Foods affected and means of transmission: Meats and prepared salads, cream sauces, and cream-filled pastries. Can be spread by hand contact, coughing and sneezing
Contaminant: Vibrio vulnificus
Onset of symptoms: 1 to 7 days
Foods affected and means of transmission: Raw oysters and raw or undercooked mussels, clams, and whole scallops. Can be spread through contaminated seawater.
References
Mesa County Public Health: Public Health Recommendations to Prevent the Spread of Illness. Retrieved from https://health.mesacounty.us/public-health-recommendations-to-prevent-the-spread-of-illness/
Center for Disease Control: Norovirus. Retrieved from https://www.cdc.gov/norovirus/index.html
Mayo Clinic: Food Poisoning. Retrieved from https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230
11/19/19
UPDATE!! Released today from Mesa County Public Health
A highly contagious illness is spreading through our community.
Mesa County Public Health is working with District 51 to stop the spread of illness and identify the cause.
The main symptom is vomiting, and people are reporting a very short time period between when they first start to feel ill, and when they begin to vomit.
The illness is acting a lot like norovirus, we do not have a lab-confirmed diagnosis of the illness, but we are working with healthcare providers.
If you or your child is sick, and you have questions about the symptoms or illness, you should contact a health care provider.
Hereās an informational sheet we developed toā¦