So What Makes Swine Flu Illness Different From Seasonal Flu?

So What Makes Swine Flu Illness Different From Seasonal Flu?
By Kirsten Whittaker
The swine flu illness, or A (H1N1) was given pandemic status by the World Health Organization (a mark of its ability to spread, rather than the severity of the illness) on June 11, 2009. So far the illness has struck more than a million in the U.S. alone, yet scientists are still learning some very basic things about this organism, unknown in humans until April 2009 in Mexico.

It seems that this newest flu virus affects the lungs and stomach, while seasonal flu viruses tend to leave these organs untouched. The intriguing research reports appear in the July 2, 2009 online edition of Science.

In experiments with ferrets (because flu effects them in the same way as humans), teams in the U.S. and the Netherlands found that the new strain of flu virus replicated more extensively in the respiratory tract. The seasonal flu virus remained mostly in the animals' nasal cavities. The A (H1N1) virus also found its way into the ferret's intestinal tract, again unlike its seasonal counterpart.

When it comes to the new virus' ability to spread, the research teams differ.

The Dutch scientists found that swine flu is just as easy to transmit as the regular flu, while the U.S. team found A (H1N1) less likely to be spread when compared to seasonal flu. They believe that the respiratory droplets don't seem to transmit A (H1N1) viruses as well as they do the regular flu virus.

"Findings from the study demonstrate that, in ferrets, the novel 2009 H1N1 influenza virus leads to increased morbidity and increased respiratory disease when compared to contemporary seasonal human influenza viruses," explains researcher Terrence M. Tumpey, a senior microbiologist in the influenza branch of the U.S. Centers for Disease Control and Prevention.

But just because this flu might not be as easily spread does not mean that H1N1 can't cause trouble, serious trouble, once in the human body.

Health officials are convinced they will be able to create a vaccine for A (H1N1)... but the challenge is vaccine making isn't an exact science or a quick process. As it is scientists take a calculated risk every year in choosing which strains of flu virus to protect against.

These latest findings are helpful according to U.S. researchers as they suggest to authorities what the appropriate public health response might be.

Only two weeks ago, U.S. health officials mentioned that they were thinking about a swine flu immunization campaign that might involve an amazing 600 million doses of the vaccine.

Seasonal flu, by contrast, calls for the administration of about 115 million vaccinations per year; childhood vaccines total 150 million doses annually.

Still to be worked out is finding the health care professionals to administer all those shots, and a way to keep track of side effects from the vaccinations.

"One thing we know for sure about influenza viruses is that they are unpredictable," Tumpey cautioned. "The characteristics that the virus is displaying today might not hold true in the upcoming months."

So what can you do to protect yourself and your family until a vaccine is ready?

Here are five common sense suggestions from the experts.

1. Wash your hands as much as possible - use the warmest water you can, lather up with soap and rub your fingers, palms, and even under your nails and up your wrists for two choruses of "Happy Birthday". If you're without soap and water, hand sanitizers serve very well.

2. Cover up when you cough or sneeze - using your shoulder, or the crook of your elbow to capture the droplets that are sent into the air and contain the infectious organisms. Wash your hands right away.

3. If you're sick, stay home - if you develop aches, fatigue, fever, coughing or sneezing - don't push yourself... stay home. Call your doctor for advice or an appointment, especially if you have an underlying health condition.

4. Don't touch your face - it's such a natural impulse, but it's also a direct route to the bloodstream for unwanted germs, flu viruses included. Keep your hands away from those mucous membranes - eyes, nose and mouth - as much as possible.

5. Stay away from sick people - not easy, if you're a parent (or spouse) of someone struggling with A (H1N1) flu... or the coworker of someone who refuses to call in sick. Limit time with this person as much as possible. Up your hand washing after whatever contact you have. Use a face mask if you must be very close or the patient is coughing or sneezing quite a bit.

If you do come down with A (H1N1) the good news is that the illness is generally mild you're your recovery will likely be fairly quick. And though the virus is spreading around the world, it has shown no signs, as yet, of mutating to a more dangerous form.

Your best bet in the face of the unpredictableness of swine flu illness is to stay informed, keep up your hand washing and follow all other infection control procedures faithfully, even when it seems the worst has passed.

Next just head on over to the Daily Health Bulletin for more information on how to protect your family from swine flu illness, plus get 5 free fantastic health reports to keep you in tip top condition.
Article Source: http://EzineArticles.com/?expert=Kirsten_Whittaker

Influenza – Major Occasional Pandemic Outbreaks

Influenza – Major Occasional Pandemic Outbreaks
Influenza or simply “flu” is caused by a virus. It occurs not only in occasionally major pandemic outbreaks, but also in epidemics of variable severity almost every winter.

The term “influenza” has been derived from the Italian ‘influentia’ in the mid-1300s, indicating that, at the time, the illness was believed to result from astrological influences.

Yet, the aetiloogy of the disease and the explanation for its peculiar behavior remained elusive.

At the turn of the 19th century, influenza was thought to be due to a bacteria infection with Haemophilus influenzae.

It was not until 1931 that Richard Shope showed that swine influenza could be transmitted with filtered mucus, indicating that the causative agent was a virus.

A few years later, Smith and co-workers isolated the influenza virus from humans with respiratory illness.

The burden of influenza for the society, not only from a clinical but also from an economic perspective, is often underestimated.

This relates particularly to the recurring annual winter epidemics. Fortunately, since the virus was first discovered, efficient means to contain the infection have been developed.

Vaccination is the cornerstone of influenza prevention and control. Accordingly, the WHO (World Health Organization) has issued guidelines for implementation of influenza vaccination programs in individual countries.

Yet, in many places, implementation of vaccination programs remains woefully deficient. This implies that significant numbers of people at risk of the complications of influenza remain vulnerable to infection and possibly death.
Influenza – Major Occasional Pandemic Outbreaks

Pertussis

Pertussis
Also known as whooping cough, pertussis is a respiratory disease caused by the bacterium Bordetella pertussis. The introduction of the whole-cell vaccines in the middle of the last century resulted in dramatic decrease in disease incidence.

The virulence factors of Bordetella pertussis can be divided into adhesions, such as pertactin and toxins, such as pertussis toxin. Adhesins attachment to the host and toxins are involved in immune evasion and possible resource extraction.

The infection is characterized by bacterial colonization of ciliated respiratory in the trachea and bronchi. The incubation period is 6 – 20 days.

Classical pertussis is an illness of three stages. It starts with a catarrhal stage, with nonspecific symptoms similar to those of the common cold (duration 1 to 2 weeks). At the paroxysmal stage (duration 2 to 6 weeks), the cough becomes more prominent with staccato attacks, postussive whooping, and vomiting.

At the convalescent stage (duration several weeks), the frequency and severity of coughing attacks gradually decrease. The most severe cases of whooping cough occur in unvaccinated children under 1 year of age. This group accounts for most deaths.

Whooping cough is presently one of the 10 most common causes of death from infectious disease. The WHO estimates it to cause 50 million illnesses and over 350,000m deaths worldwide each year.

After introduction of whole-cell vaccines in the 1950s, its morbidity and mortality were significantly reduced in the developed world, whereas in the developing countries whooping cough has remained a major cause of infant mortality.

In highly vaccinated communities, Bordetella pertussis and Bordetella parapertussis infections often go undiagnosed because pertussis is thought to be rare and adequate laboratory diagnostic tests are not used or available.
Pertussis

Food System that Lead to Salmonellosis

Food System that Lead to Salmonellosis

• The government sets no microbial standards or pasteurization specifications that can be used to control the presence of this microorganism in raw food in retail food operations, Meat animals and poultry are often infected as a result of the environment in which they are slaughtered. Since they often appear to be disease free, they contaminate other carcasses through cross contamination during slaughtering procedures. Salmonella are present at low levels within the yolks of eggs produced by diseased flocks of chickens. They are found in fish and seafood taken from contaminated water.

• During transport and distribution, are often above 41 degree F allowing Salmonella to multiply in food products.

• Food may not be heated sufficiently to destroy Salmonella. Cooks can only guess when food is cooked adequately. Hence, Salmonella spp. survive to cause illness.

• There is post cooking cross contamination of cooked food when it is cut on contaminated cutting boards or with knives used to prepare raw products contaminated with Salmonella.

• In spite of regulations forbidding people to work when they are ill, people who are ill or carries of Salmonella spp. continue to work in food operations. These individuals shed the microorganism in their feces and spread Salmonella to the food they prepared or touch. This occurs when they do not properly washed their fingertips and under their fingernails after defecating.

Food System that Lead to Salmonellosis

Salmonella spp.

Salmonella spp.
There are over 2000 types of Salmonella, all are pathogenic to humans. This microorganism is often found in raw poultry products and may also be present on other raw meat products. It can be transmitted to other food products by cross contamination, improper food handling and poor sanitation.

Symptoms of illness include abdominal cramps, diarrhea, fever, and chills. The illness develops 8 to 72 hours after ingestion of food containing the microorganisms. Ingestion of greater than 10,000 Salmonella cells in a meal is usually necessary to cause illness in healthy people. However, as few as 4 to 5 cells per 100 grams of food can cause illness when present in foods containing higher amounts of fats such as cheese and chocolate candy. Fat in these foods provides a protective barrier around the microbial cells and prevents their disintegration by stomach acid during digestion.

Severe complications form salmonellosis include: reactive arthritis, cardiac inflammation, intracranial, and other nervous system involvement and osteomyelitis. Because of the seriousness of illness caused by Salmonella, the standard for heat destruction times and temperature for this pathogen are used as a basis for food pasteurization.

Recent news about Salmonella;
In June 2006, the BBC reported that the Cadbury chocolate manufacturer withdrew a number of products when products contaminated with salmonella caused up to 56 cases of Salmonellosis.

In February 2007, the U.S. FDA issued a warning to consumers not to eat certain jars of Peter Pan peanut butter or Great Value peanut butter due to risk of contamination with 'Salmonella Tennessee'.

July 2008, the U.S. Food and Drug Administration suspects that the contaminated food product is a common ingredient in fresh salsa, such as raw tomato, fresh jalapeño pepper, fresh serrano pepper, and fresh cilantro. It is the largest reported salmonellosis outbreak in the United States since 1985.
Salmonella spp.

Campylobacter jejuni

Campylobacter jejuni Campylobacter jejuni is considered to be a pathogen principally of veterinary significance only slightly more than decade ago, Campylobacter jejuni (formerly known as Vibrio fetus) was known to cause abortion in sheep. 

Following the development of procedures for detecting the organism in stool specimens, Campylobacter jejuni became recognized as a leading cause of acute bacterial gastroenteritis in humans. 

Campylobacter jejuni is a gram-negative, microaerophilic, thermophilic rod that grows best at 42°C (107°F) and low oxygen concentrations. 

These characteristics are adaptations for growth in its normal habitat – the intestines of warm-blooded birds and mammals. 

Several closely related species with similar characteristics, C. coli, C. fetus, and C. upsalienis, may also cause disease in man but are responsible for less than one percent of human infections annually. Evidence suggests that Campylobacter is responsible for at least as many cases of enteric illness as Salmonella. 

Indeed, it is now believed that campylobacteriosis is more common in the United States than salmonellosis and shigellosis combined. Common symptoms of campylobacter enteritis include profuse diarrhea (sometimes containing blood), abdominal cramps and nausea. 

Human volunteer and retrospective studies of food associated outbreaks revealed that ingesting relatively small numbers (only a few hundreds cells) of Campylobacter jejuni can produce illness. 

Campylobacter jejuni