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Review the components and
functions of the digestive system in the Case Study Workbook. Answer all
points as stated in the objectives.
On
a Friday afternoon in June of 1998, 65 individuals attended a
farewell party for an employee of a local company. The ages of the
people attending ranged from 4 to 78 years of age. The event
was held in a nearby city park and food was provided by a local
catering company. Festivities were planned to occur most of the
afternoon and the
food was brought
to the party by the caterers at approximately 12:30 p.m., and placed
on a long table near the picnic area. A canopy was erected over
the serving table. Once set up, the caterers left the area and
people were instructed to eat whenever they were
hungry.
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Within
20-24 hours after the food had been served, several people began to
experience vomiting and diarrhea with moderate to severe abdominal
cramps, headache and muscle aches. Some of the elderly patients
experienced some typical symptoms of dehydration, such as thirst and
dryness of the mucus membranes. Some were taken to the hospital
emergency room by family members since their symptoms appeared
after most clinic facilities were closed for the business day. By the
next morning, over two dozen additional individuals called their
health care providers or family physicians complaining of symptoms of
malaise, vomiting, diarrhea and headaches. Three older patients
were admitted to the hospital to limit the dehydration from the
vomiting and diarrhea.
1.
What symptoms are several party attendees exhibiting?
Instructor's
Notes:
As
we can see from this initial information, these multiple patients all
complaining from similar symptoms that strongly suggests a classical
case of community-acquired food poisoning. Based on this, several
series of events will occur: First, the patients will be treated for
their symptoms and tested for agents of food poisoning. Second, the
State and/or County Health Departments will need to investigate to
determine the source of the poisoning. Since the food was prepared by
a licensed commercial agency, public health personnel will need to
see that corrective actions are taken if necessary. As an
introduction to the nature of how bacteria cause food borne illness,
please review normal flora, bacterial toxins and
bacterial food poisoning in the case study workbook. Be able to answer all
points as stated in the objectives.
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