PUB-540-RS3-Oswego Outbreak Investigation Case Study Assignment

 Oswego outbreak investigation on the outbreak of acute gastrointestinal illness at a church dinner in 1946. The investigation was carried out by the local health department and food and drug administration officials. Investigation revealed that a contaminated batch of oysters had caused the illness. It is believed that the oysters were served raw, and may have been contaminated by sewage or water from a nearby pumping station. There were 36 cases of acute gastroenteritis reported among those who attended the church dinner, 21 of whom required hospitalization (Burckhardt & Kissling, 2020). Although no deaths occurred as a result of this outbreak, there were a lot of serious health consequences for those who became ill. It is important to note that this type of outbreak could have been much worse had it not been for the swift and efficient response by local authorities. Lessons learned from this investigation can be used to prevent future outbreaks of food poisoning.

Question One

The graph/curve shows that the incubation period was approximately 3-7 hours. The estimation is based on the data that have been reported from the study. The incubation period refers to the time between exposure to a pathogen and the onset of symptoms. It can vary depending on the pathogen, but typically ranges from a few days to weeks or even months (Oruko et al., 2019). Some pathogens, such as HIV, may have an incubation period that lasts for years. The investigation also shows that the sources of the outbreak was food eaten from the church supper, mainly vanilla ice cream. The mode of transmission was food borne; the contaminated water or ice used in drinks or for making ice cubes could have been transmitted from one person to the other.

Question Two

Using the incubation range and the clinical symptoms that have been identified, the causative agent of food poisoning could have been staphylococcus albus. Staphylococcus albus is a bacterium that can cause food poisoning. Symptoms of food poisoning caused by S. albus include nausea, vomiting, and diarrhea (Panisello et al., 2019). The bacteria can be killed by heating food to a temperature of 160 degrees Fahrenheit or higher. Properly cooked food is safe to eat. Staphylococcus albus is a causative agent in food poisoning. Foodborne illness caused by S. albus is a common and often preventable problem in the United States. In 2007, there were nearly 2 million cases of foodborne illness reported to the Centers for Disease Control and Prevention (CDC). Of these, about 1 million were caused by S. albus. The most common routes of transmission for S. albus are through contaminated foods or water supplies, with close contact being the primary means.

Question Three

This is considered an outbreak because it meets the criteria for an event that constitutes an outbreak as defined by the Centers for Disease Control and Prevention (CDC). There was a sudden increase of cases of a food borne diseases in one are (Copin et al., 2019). An outbreak is defined as “the occurrence of two or more cases of a specific disease in a given area, within a certain period of time, and among a group of people who are linked in some way.

Question 4

There are five steps to conducting a field investigation: first, there is the need to determine the outbreak of epidemic, secondly, there is the need for an investigator to confirm the diagnosis, third step involves establishing criteria for the case identification, the fourth step should involve searching missing cases, and finally, the researcher or an investigator should count the infected persons or individuals (Aygören-Pürsün et al., 2018). There is also the need for the investigator to consider orienting data according to the person place time, determine and classify the individuals who are at risk, analyze the data, and formulate the hypothesis. Other steps include testing, reporting, follow up, offering or educating individuals/victims involved, vaccinating or treating, and convalescing.

Question Five

Staphylococcus species are normally spread by direct contact through wound discharge, urinary or respirator infection, however in this instance it was not explicitly indicated on how these germs contaminated the vanilla ice cream used during the church dinner (Falomir et al., 2018). Besides, staphylococcus bacteria are transmitted through contact with an infected person or animal. The bacteria can be found on the skin and in the nose and throat of healthy people, but can cause infection if they get into a cut or wound. Contact with contaminated surfaces, objects, or clothing can also spread Staphylococcus bacteria. Touching your nose or mouth after touching something that’s been contaminated with the bacteria can also transmit the bacteria.

Question Six

Based on the research and data reported, the remaining ice cream from the dinner was condemned and this is a classic example of primary level prevention. Some other effective primary level prevention of Staphylococcus bacteria includes good hygiene practices and prompt treatment of wounds. Washing your hands regularly and thoroughly is one of the most effective ways to prevent the spread of germs. Prompt treatment of any wound – no matter how small – is also important in preventing the bacteria from spreading. If you think you may have a staph infection, see a doctor right away for proper treatment.