An Outbreak of Typhoid Fever Caused by Milkborne Infection

Lumsden, L. L.

doi:10.2307/4577573

Cited by 8 publications

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“…There is also the phenomenon of hibernation in which there is a rapid decrease in the numbers of bacteria in shellfish following a drop in water temperature to below the "hibernation point"; the presence of substances within the oyster which inhibit the growth of bacteria and viruses also influence the apparent bacteriological quality of the shellfish. 1 The political scientist thereby joins the ranks of the other disciplines interested in the sanitary control of the lowly mollusk! At a time when strict control was most needed there were strong forces present which served to limit state programs and to decrease the level of cooperation from some segments of the shellfish industry.…”

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confidence: 99%

“…The program had its beginning in 1925 in the wake of an unusually well-publicized typhoid epidemic which had been attributed to oysters harvested or stored in a sewage polluted area. 1 The preparation-Many shellfish are eaten raw or with only superficial cooking which is known to be insufficient to destroy bacteria, and presumably would be insufficient to destroy the hardy viruses, e.g., infectious hepatitis. Also, the entire shellfish, including the contents of the stomach and intestinal tract.…”

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confidence: 99%

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Shellfish Sanitation in the Control of Hepatitis

Jensen¹

1962

Am J Public Health Nations Health

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confidence: 99%

mentioning

confidence: 99%

Shellfish Sanitation in the Control of Hepatitis

Jensen¹

1962

Am J Public Health Nations Health

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The relationship between infecting dose and severity of disease in reported outbreaks of salmonella infections

Glynn

Bradley

1992

Epidemiol. Infect.

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The relationship between size of the infecting dose and severity of the resulting disease has been investigated for salmonella infections by reanalysis of data within epidemics for 32 outbreaks, and comparing data between outbreaks for 68 typhoid epidemics and 49 food-poisoning outbreaks due to salmonellas. Attack rate, incubation period, amount of infected food consumed and type of vehicle are used as proxy measures of infecting dose, while case fatality rates for typhoid and case hospitalization rates for food poisoning salmonellas were used to assess severity. Limitations of the data are discussed. Both unweighted and logit analysis models are used. There is no evidence for a dose-severity relationship for Salmonella typhi, but evidence of a correlation between dose and severity is available from within-epidemic or between-epidemic analysis, or both, for Salmonella typhimurium, S. enteritidis, S. infantis, S. newport, and S. thompson. The presence of such a relationship affects the way in which control interventions should be assessed.

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Waterborne transmission and the evolution of virulence among gastrointestinal bacteria

Ewald

1991

Epidemiol. Infect.

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SUMMARYDiarrhoeal diseases are primary contributors to millions of deaths annually. Yet, little is known about the evolutionary reasons for the differences in virulence among gastrointestinal pathogens. Applying the comparative, cost/benefit approach of evolutionary biology this paper proposes that waterborne transmission should favour evolution towards high virulence. This hypothesis is supported by a cross-specific test, which shows that waterborne transmission is strongly correlated with the virulence of bacterial gastrointestinal pathogens of humans. Alternative explanations of this correlation are not supported by available data. These findings bear on public health policy because they draw attention to a previously unrecognized long-range benefit gained from purification of water supplies: diarrhoeal pathogens may evolve to lower levels of virulence.

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An Outbreak of Typhoid Fever Caused by Milkborne Infection

Cited by 8 publications

References 0 publications

Shellfish Sanitation in the Control of Hepatitis

Shellfish Sanitation in the Control of Hepatitis

The relationship between infecting dose and severity of disease in reported outbreaks of salmonella infections

Waterborne transmission and the evolution of virulence among gastrointestinal bacteria

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