What Is El Tor?

Environmental exposure and transmission of Vibrio cholerae

Pathways of Vibrio cholerae environmental exposure

Vibrio cholera is mainly transmitted orally. Feces from people infected with cholera are the main source of pollution. Cholera outbreaks can occur in places where drinking water and sewage are not treated properly. The main modes of transmission are: drinking raw water, especially water sources that may be contaminated by feces of cholera patients or carriers. Raw food contaminated with Vibrio cholerae or undercooked seafood, such as shellfish, turtles, food contaminated with flies or vegetables watered with water contaminated by Vibrio cholerae. Contact transmission, contact with hands or articles contaminated by cholera patients and carriers.

Vibrio cholerae environmental exposure human exposure

Vibrio cholera is the pathogen of human cholera. Cholera is one of the old and widespread epidemic diseases. It has caused many pandemics in the world, mainly manifested by severe vomiting, diarrhea and dehydration, and high mortality. It is an international quarantine infectious disease. In the pathogenic process of Vibrio cholerae, the first is that the bacteria adhere, settle, and multiply in the small intestinal epithelial cells to produce enough cholera enterotoxin. These toxins act on target cells and eventually cause diarrhea. Cholera toxin (CTX) secreted by Vibrio cholerae is the main cause of cholera. However, some studies have found that CTX-deficient strains of Vibrio cholerae isolated from patients with cholera-like diarrhea and most CTX-deficient strains screened for V. cholerae vaccines still clinically show mild or moderate diarrhea. Other toxins secreted by Vibrio cholerae, such as Vibriocholeracytolysin (VCC) and ElTor hemolysin (ElTorhemolysin), can act on intestinal epithelial cells and cause certain intestinal symptoms.

At the same time, Vibrio cholerae is also the host of a variety of phages, including Kappa phages, Mukerjee phages used for phage typing of Vibrio cholerae O1 group, and various filamentous phages. Some of these filamentous phages are related to Vibrio cholerae. Related to virulence gene transmission.

KhuntiaHK et al. And BompangueD et al. Have found that Vibrio cholerae is a pathogen that is a common disease between humans and aquatic animals. It can not only cause severe deadhesion and bacterial enteritis in fish, but also infect humans with water and aquatic products, causing severe intestines. Infectious disease cholera.

Health prevention and treatment measures for Vibrio cholerae environmental exposure

Health effects of environmental exposure to Vibrio cholerae

The clinical manifestations of cholera are divided into four phases: incubation period, vomiting period, dehydration period and reaction period. Cholera has a short incubation period of only a few hours, a long 3 to 6 days, and generally 1 to 3 days. Most patients have rapid onset of symptoms, such as dizziness, fatigue, or mild diarrhea. During the vomiting phase, it begins with severe diarrhea, followed by vomiting. In most cases, patients with cholera will be aware of the seriousness of the problem due to severe diarrhea and vomiting. The most obvious symptoms of cholera are diarrhea, vomiting, and dehydration, which are different from general dysentery and enteritis. Due to severe vomiting and diarrhea, patients will lose a lot of water and electrolytes, dehydration, electrolyte disorders and other conditions, and circulatory failure in severe cases. After treatment with fluid replacement and auxiliary medication, diarrhea and vomiting cease, and the symptoms of dehydration will gradually disappear, and some patients may also be accompanied by slight fever.

Prevention and control of environmental exposure to Vibrio cholerae

Prevention principle

Preventive measures should be taken, quarantine work on foreign exchanges and entrances should be done, and the introduction of Vibrio cholerae should be strictly prevented; water and fecal management should also be strengthened, and food hygiene should be observed. Strict isolation of patients is needed, and blockade of epidemic areas is necessary to prevent the spread of disease.

Prevention

(1) Take a good mouth to prevent illness from entering the mouth.

(2) Do five to five. Fifth: Wash your hands before and after meals, cook seafood when you buy it, heat the food between meals, separate raw and cooked foods, and go to the doctor for symptoms; five: Do nt drink raw water, do not patronize unlicensed food , Do not eat rotten food, overeating is not advisable, do not touch unsterilized (cholera pollution) items.

(3) People who eat with or close contact with cholera-infected persons should also go to the hospital for treatment and collect specimens for examination to determine whether they are infected.

(4) In the cholera epidemic area or recently visited the cholera epidemic area, diarrhea occurs, you should go to the hospital for treatment in time and leave feces for cholera bacteriological examination.

(5) Vaccination. Generally speaking, no vaccine is needed. The vaccine is suitable for children, tourists to the affected areas, field, water work and floating population. Vaccination of crowds of people can obtain good results. Classical cholera vaccines killed by heating or chemical drugs are subcutaneously inoculated, which can reduce the incidence. This vaccine also protects against EL-Tor Vibrio cholerae infection, but the duration is short, only 3 to 6 months. In recent years, the use of oral vaccines (large doses, repeated administration), toxoids and mixed vaccines of toxoids with dead bacteria, etc., have yet to be verified on the site before conclusions can be drawn. Treatment is mainly for timely replenishment of fluids and electrolytes and application of antibacterial drugs such as streptomycin, chloramphenicol, doxycycline, and compound SMZ-TMP ^[1] .

Vibrio cholerae environmental exposure measures to prevent cholera in the catering industry

The food and beverage industry should do a good job of food hygiene in every step of purchasing raw materials-processing food-storing food.

(1) Purchase of raw materials: buy fresh food raw materials, do not buy food that deteriorates, changes color and taste; do not buy food from mobile cooked food vendors or unlicensed food vendors.

(2) Process food: Pay attention to personal hygiene, keep hands clean, wash hands with disinfectant or water before handling food, after handling raw food, and after going to the toilet; handle cooked products (sweet, (Siu mei) and seafood and poultry, do not handle food if anyone has diarrhea or vomiting; do not prepare food, especially seafood, it is best to cook immediately; raw and cooked food should be processed with different utensils; food must be thoroughly processed Cooked, especially sea products.

(3) Stored food: Raw meat, seafood and other foods that are easy to deteriorate should be stored in a refrigerator at a temperature below 4 ° C. Raw and cooked foods should be stored separately. Place on the refrigerator; cooked food, if not eaten immediately, should be stored below 4 ° C and stored for no more than 48h; water for breeding seafood must be replaced frequently, and fish tanks must be disinfected regularly.