The Epidemiology of Alimentary Diseases


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Instead, it is probable that the dyspepsia was similar to the non-ulcer dyspepsia of today.

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In order to read this eBook you need to: Less commonly, a rash of flat, rose-colored spots may appear. Its occurance is worldwide,and multi-drug resistant strains have been reported from asia, middle east and latin America. Sanitation and hygiene are the critical measures that can be taken to prevent typhoid. Typhoid does not affect animals and therefore transmission is only from human to human.


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Typhoid can only spread in environments where human feces or urine are able to come into contact with food or drinking water. Careful food preparation and washing of hands are crucial to preventing typhoid. Aetiological agent is numerous serotypes of salmonella.

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In most countries which maintain salmonella surveillance. Enteritidis are two most commonly reported. The reservoir is domestic and wild animals including poultry also humans ie patients, carriers. The mode of transmission is by ingestion of the organism in food derived from infected food animals or contaminated by faeces of infected animal or person. This includes raw and undercooked eggs and egg products, raw milk and raw milk products, meat and meat products,poultry andpoultry products.

Its occurrence is worldwide and more extensively reported in north America and Europe.

The Epidemiology of Alimentary Diseases

Aetiological agent is four species of genus shigella. These organisms invade the superficial colonic mucosa causing inflammation. Local multiplication and invasion is possible via a virulence factor, together with the production of a toxin. Cholera is an acute infectious disease caused by Vibrio cholerae bacteria which is endemic and epidemic in Asia. This bacteria has two biotypes, classic and El Tor.

Epidemiology of Alimentary Diseases (eBook)

The latter has longer survival ability in nature and can cause sub-clinical cases. Its mode of transmission is by consumption of contaminated water and food, but rarely person to person spread has been reported.


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  • Undercooked or raw seafood has frequently been a source of cholera in some countries. Most infected people with V.

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