Botulism secondary prevention: Difference between revisions

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Latest revision as of 14:28, 24 May 2017

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: Michael Maddaleni, B.S.

Overview

Secondary prevention strategies include prompt diagnosis and treatment of the infected patient with antitoxin, identifying the source of the infection and discarding the contaminated food source, or disinfecting surfaces that have been exposed to the bacteria with 0.1% hydrochlorite bleach solution.

Secondary Prevention

Secondary prevention strategies include:

Prompt diagnosis and treatment of infected patients with antitoxin
Identifying the source of the infection and discarding the contaminated food source
Disinfecting surfaces that have been exposed to the bacteria with 0.1% bleach solution

References

Template:WikiDoc Sources

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 __NOTOC__
 {{Botulism}}
-{{CMG}}
+{{CMG}}; {{AE}}{{MJM}}
-{{MJM}}
 ==Overview==
-After someone has been exposed to the clostridium [[botulinum]] [[bacteria]], there needs to be ways to stop it from spreading and eventually causing damage to the [[host]]. This can be done through different techniques such as administering [[antitoxin]] and decontaminating suspected food sources.
+Secondary prevention strategies include prompt diagnosis and treatment of the infected patient with antitoxin, identifying the source of the infection and discarding the contaminated food source, or disinfecting surfaces that have been exposed to the bacteria with 0.1% hydrochlorite bleach solution.
 ==Secondary Prevention==
+Secondary prevention strategies include:
-*One of the most common ways to help prevent the proliferation of the [[toxin]], once exposed, is to be treated with an [[antitoxin]]. Antitoxin is supposed to ideally be administered at the very beginning of possible signs of botulism. It would take too long to wait for the results of the laboratory tests to be completed.
+* Prompt diagnosis and treatment of infected patients with [[antitoxin]]
-*It is also important to [[decontaminate]] when botulinum is suspected. Botulinum can be killed by high temperatures. 10+ minutes of 180+ degrees F heating will help to decontaminate the suspected food. The [[protein]] in the clostridium botulinum will deactivate at these high temperatures.
+* Identifying the source of the infection and discarding the contaminated food source
-*Any [[skin]] that may have been exposed to clostridium botulinum needs to be thoroughly washed with soap and water.
+* Disinfecting surfaces that have been exposed to the bacteria with 0.1% bleach solution
-*Any surface that may have been exposed to the [[bacteria]] needs to be treated with 0.1% [[hypochlorite]] [[bleach]] solution.
 ==References==
 {{Reflist|2}}
-[[Category:Pediatrics]]
-[[Category:Neonatology]]
-[[Category:Foodborne illnesses]]
-[[Category:Biological weapons]]
-[[Category:Conditions diagnosed by stool test]]
-[[Category:Poultry diseases]]
-[[Category:Zoonoses]]
-[[Category:Neurology]]
-[[Category:Infectious disease]]
-[[Category:Emergency medicine]]
-[[Category:Disease]]
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Botulism secondary prevention: Difference between revisions

Latest revision as of 14:28, 24 May 2017

Overview

Secondary Prevention

References

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