Introduction
In February 2018, a worrying increase in the percentage of ill staff members at Flinn Corporation prompted worries about an outbreak. The reported symptoms closely corresponded with those typically associated with Salmonella, requiring further research to corroborate the existence of the outbreak and avoid its propagation. This report includes the findings of the epidemiological examination, including conversations with those impacted and an examination regarding their symptoms, features, and timeframes. By evaluating the data by means of the perspectives of person, place, and time, we expect to discover trends, danger indicators, and possible origins of the outbreak. Identifying the basic root causes of the outbreak is crucial to establishing focused preventative measures that safeguard the well-being and health of the business staff and the communities surrounding them.
Outbreak Investigation
The noticed symptoms, consisting of vomiting, nausea, fever, and diarrhoea, substantially correspond with those usually associated with infection with Salmonella. The association prompted the nurse to be interested, as it indicated that there might be contamination at Flinn Corporation. To gather additional information and confirm the presence of an outbreak, the nurse interviewed twenty staff members, specifically asking questions regarding their cafeteria eating habits, feelings of illness and gathering data on the onset times of the complaints. The outcomes of the interviews showed that 12 of the twenty staff members examined were ill, with the first sign of symptoms happening within a span of just five days for each. Furthermore, multiple suffering workers reported identical symptoms, which increases the likelihood of an epidemic.
Considering the commonality of illnesses and the resemblance of indicators among those suffering employees, it is essential to suggest additional research. An outbreak must be extensively examined in order to fully understand its breadth and nature, identify possible sources of contamination, and then carry out the necessary control measures. By conducting an in-depth inquiry, it will be feasible to avoid the further spread of the getting sick, mitigate its impact on the well-being of staff members, and guarantee the protection of every staff member. It is necessary to promptly investigate the global epidemic to contain its propagation and avert future outbreaks.
Salmonella Definition
Salmonella refers to an array of bacteria that are accountable for producing Salmonellosis, a disease marked primarily by fever and loose stool (Chattaway et al., 2021). People who ingest contaminated food frequently pick up the disease because of inappropriate food handling methods. Typically, this happens when food handlers ignore essential sanitation processes, such as comprehensive washing of your hands and thorough washing of food preparation surfaces and tools. Raw or uncooked foods significantly enhance the risk of infection with Salmonella, especially raw poultry, uncooked eggs, and shellfish (MacDonald et al., 2019). The bacteria thrive in such foods and may grow quickly if not appropriately handled or ready to go. In order to prevent the spread of this bacteria and the illness it causes, it is crucial to adhere to proper preparation of food recommendations and maintain stringent cleanliness standards.
Following the Centers for Disease Control and Prevention (CDC), the signs and symptoms of an infection with Salmonella appear between 6 hours and six days after contact with the bacteria and may persist between 4 and 7 days. These symptoms often include fever, bloody diarrhoea, and abdominal cramps, which can be severe enough to cause dehydration. Secondary symptoms of dehydration include nausea, headaches, and vomiting, further compounding the discomfort experienced by the infected individual. In the case of the employees at the Flinn Corporation, the nurse’s interview revealed that they exhibited most, if not all, of these symptoms. Furthermore, the onset of their symptoms ranged from the first to the fifth of February, falling within the time frame outlined by the CDC. This correlation provides compelling evidence to suggest that these employees are indeed suffering from Salmonellosis. This supports the need for further investigation and intervention to contain the potential outbreak and prevent further spread of this disease within the workplace.
Statistics of Symptoms Amongst Ill Employees
We have twelve staff members that are sick with eight different signs. We calculated the number of sick patients who had every single sign. The percentages that we got are stated here.
- Nausea appeared in 25% of the 12 ill staff members
- Vomiting also appeared in 25% of the 12 ill staff members
- Abdominal cramping appeared in 50%
- Diarrhoea appeared in 67%
- The fever appeared in 67%
- Chills appeared in 67%
- Headache appeared in 67%
- Blood in stool appeared in 8.3%
The statistics presented above clearly indicate that a significant number of employees exhibit similar symptoms, pointing to the fact that they likely share the same illness. Consistent symptoms among multiple affected individuals provide compelling evidence to support this conclusion. The statistical analysis strengthens our understanding of the outbreak by quantifying the frequency of each symptom among the affected employees. This evidence supports the hypothesis of a shared illness and underscores the need for further investigation to determine the specific cause and implement appropriate measures to prevent further spread. The statistical data serves as crucial proof, highlighting the importance of promptly addressing the outbreak and implementing targeted interventions to safeguard the health and well-being of the employees.
Characteristics of Ill Patients
In conducting a descriptive epidemiology analysis, we have examined key characteristics such as person, place, and time to identify trends and risk factors among the affected employees. By examining the data obtained from the nurse interviews, it is obvious that there is a comparable number of sicknesses between male and female employees, with six instances reported in all categories, culminating in a 50/50 proportion split. In order to determine the median age of the sick patients, we determined the average age by combining all the ages and reducing the sum by the total amount of instances, which was 12. The mean age of the group of sick workforce members was determined to be 40.67, which we rounded to 41. The results of this study offer useful information into the demographic makeup of those impacted and can help guide subsequent studies into possible danger indicators related to age and gender in connection to the outbreak of Salmonella at the Flinn Company.
Continuing with our descriptive epidemiological evaluation, we are going to concentrate on the place-specific feature. To determine the effect of the cafeteria on the outbreak of illness, we evaluated the data to figure out the percentage of ill employees who ate meals from the cafeteria and the number of employees in good health who did the same thing. Only one of the twelve sick staff members did not eat in the cafeteria, suggesting that 92% of the ill workers had eaten food from this place of work. On the contrary hand, just two of the eight staff members who felt particularly well had eaten something in the cafeteria, making up 25 per cent of the good staff members. These statistics clearly illustrate the strong connection between cafeteria eating habits and the development of illness, offering strong proof supporting the hypothesis that the transmission originated in the cafeteria.
Furthermore, we investigated the trait of time by examining the beginning dates of conditions for each plagued staff member, as recorded in the nurse’s assessment. Based on this data, a pandemic curve has been generated, which illustrates the number of cases toward the start of the sickness. Analyzing the course of events shows a pattern evocative of a spreading epidemic. The graph portrays a steady rise in the number of cases across generations that follow, with two distinct rises happening on the first and third of February. This suggests that the outbreak did not arise from a single point source but from person-to-person transmission, leading to a progressive spread of the illness within the company. This finding highlights the significance of timely intervention and comprehensive control measures to curtail the further propagation of the Salmonella outbreak at the Flinn Corporation.
(Figure 1)
Figure 1: Propagated Epidemic graph for time.
Retrospect Cohort Study
The facts and figures obtained have contributed us to believe that the food provided in the cafeteria renders staff members ill. Utilizing a retrospective cohort investigation, we compute the number of attacks and ratios of risk to assess this hypothesis. The study relied on fourteenth meals offered in the cafeteria on a particular day that exposure was believed to have happened. We enumerated who ingested and skipped out on each food and then split the outcomes by people who felt ill as well as those who did not. All assault percentages among coworkers who ingested food from the cafeteria were below one. While the attack rate for employees who did not consume a meal was one. Our risk ratio fluctuated from a lowest value of 0.27 to a highest of 4.14. Below is an Excel spreadsheet showing the danger ratios for each of the 14 cuisines. The risk factor of the chicken we ingested was 4.14. spinach contains a risk ratio that is 1.28. The resulting ratio was 1.66 for mashed potatoes. The danger ratio for both egg salad and gelatin is 0.82. Rolls utilized a 0.60 ratio of risk. Exposure ratio of 0.78 for brown bread. The danger ratio for this milk is 0.75. Coffee is the most modest and unlikely source, with a potential danger ratio of 0.27. Next is water, which bears a 0.67 risk ratio. The probable danger ratio for the cake was 0.38, which was unanticipated. The vanilla ice cream had a risk ratio 0.58, while the chocolate flavour had a risk ratio 1. Finally, the risk proportion for this fruit mélange is 1.14.
The provided table clearly represents the attack rates and risk ratios associated with each food item consumed by the employees, indicating whether they did or did not eat a particular food. Additionally, the table provides insight into the risk rates associated with each food item. Notably, the risk ratio for baked chicken stands out significantly higher than other foods, making it the most probable source of Salmonella contamination. This aligns with the initial hypothesis, as undercooked chicken is known to be a common cause of Salmonella infections. The combination of the high-risk ratio for baked chicken and its association with Salmonella reinforces the belief that it is the primary source of the outbreak. This information serves as vital evidence in identifying and addressing the specific food item that needs to be targeted for preventive measures and further investigation to mitigate the risk of future outbreaks.
Figure 2
Prevention of Salmonella
Preventing future outbreaks of Salmonella, especially in workplace settings, is crucial not only for the health and safety of the employees but also for the company’s operational stability. Several studies highlight essential preventative measures that may substantially decrease the risk of such epidemics. The upkeep of stringent sanitation procedures, particularly when it involves food leadership, is one of the most essential preventative steps. This entails careful hand washing and complete washing of all executes, machinery, and areas that come near raw food products. This is particularly pertinent for handling undercooked meat and seafood, which are prevalent carriers of the Salmonella bacterium. By carefully carrying out and upholding these hygiene protocols, the possibility of contamination by Salmonella can be substantially decreased, thus guaranteeing a more secure and nutritious work environment for all.
Furthermore, the safe handling of food is one of the most important preventive measures against Salmonella infection. To avoid the development of bacteria, it is of the greatest significance that food items are stored correctly and promptly after acquisition. Meats, dairy goods, and particular vegetables and fruits that have a higher tendency for spoiling ought to be chilled as soon as feasible. This is important because refrigeration prevents the growth of bacteria that may trigger infectious diseases such as Salmonellosis. Additionally, it should not be done to leave prepared food at room temperature for over thirty minutes after consumption. This is due to the rapid growth of bacteria, including Salmonella at ambient temperature, which increases the likelihood of food contamination. By sticking to these accurate food storage procedures, the likelihood of infection with Salmonella can be considerably decreased, which leads to a healthier living and working atmosphere (Ehuwa et al., 2021).
Lastly, it is crucial to be conscious of and stick to the suggested safe temperatures for cooking different kinds of meat to guarantee the total annihilation of any potential bacteria throughout getting ready. For example, steaks should be cooked to a temperature of 145 degrees Fahrenheit, minced meats to 160 degrees Fahrenheit, and all kinds of poultry to a temperature of 165 degrees Fahrenheit. These temperatures are essential since they are sufficiently high to eliminate any bacteria that might be there, such as Salmonella (Jeek et al., 2020). Commitment to these guidelines is an essential part of food security. By guaranteeing that all food, especially meat, is cooked to the appropriate conditions, the possibility of infection with Salmonella and resulting outbreaks in a corporate setting can be substantially decreased. A thorough understanding of these safer culinary temperatures and the consistent application of these precautionary measures may safeguard the health and happiness of all staff members.
Conclusion
In conclusion, the thorough examination performed by the Flinn Company provided significant proof backing the initial hypothesis of a Salmonella epidemic. The existence of constant symptoms among the 12 affected staff members, when combined with the statistical evaluation, indicates the existence of Salmonella infection. Furthermore, the higher danger ratio linked to eating a serving of roasted chicken from the cafeteria offers strong proof of its link to the epidemic. The study emphasizes the significance of prompt detection and control of outbreaks to protect employee health and avoid future outbreaks. The findings emphasize the significance of effective preventive measures such as strict adherence to sanitation standards, suitable food storage, and safe cooking temperatures. By adopting these precautions along with upholding vigilance in regard to food safety, the Flinn Corporation can reduce the risk of additional outbreaks and guarantee a healthful place of employment for its staff members.
References
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