Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

Tuesday, February 17, 2015

Toxic shock syndrome

Toxic shock syndrome was an outbreak when it was first recognized. Toxic shock syndrome is an acute –onset illness characterized by early onset of multi-organ involvement and shock. It causes by gram-positive bacteria that rapidly progresses ro chock with multi-organ failure. Toxic shock syndrome most commonly presents in healthy individuals with intact immune system.

Staphylococcal toxic shock syndrome, STSS, was the first type of toxic shock syndrome diagnosed and consequently has the most thorough epidemiological database.

The following criteria must be made in order to confirm Toxic shock syndrome:
*Fever – temperature higher than 102 °F
*Rash - diffuse, sunburnlike rash
*Skin peeling – usually 0-2 weeks after onset of illness, primarily on palms and soles.
*Low blood pressure
*Involvement in three or more of the following systems
*Laboratory tests to differentiate Toxic shock syndrome from other infectious diseases

Toxic shock syndrome is associated with three etiological agents:
*Staphylococcus aureus infection
*Streptococcus pyogenes infection
*Clostridium sordellii – soft tissue infections

Staphylococcal toxic shock syndrome became well known in the late 1970s when it was described in menstruating women using tampons.
Toxic shock syndrome

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