If there is a foodborne disease outbreak, what aspects should be considered in epidemiology

INSTRUCTIONS TO CANDIDATES

ANSWER ALL QUESTIONS

EPIDEMIOLOGY ASSIGNMENT REPORT

APLLICATION OF EPIDEMIOLOGY PRINCIPLES TO FOODBORNE ILLNESS OUTBREAK

Foodborne illnesses have been associated with morbidity and mortality in different parts of the world. Assume that there is an outbreak caused by the following bacterial pathogens: Salmonella Enteritidis, Campylobacter jejuni, Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, Yersinia enterocolitica, and Listeria monocytogenes.

Please refer to Table 1 for details of the microorganisms and the relevant groups.

Table 1: Table showing the specific groups for the Assignment and the bacteria to focus on*

Microorganism	Groups
Salmonella Enteritidis	1 to 3
Campylobacter jejuni	4 to 6
Bacillus cereus	7 to 10
Staphylococcus aureus	11 to 13
Clostridium perfringens	14 & 15
Yersinia enterocolitica	16 & 77
Listeria monocytogenes	18 & 19

Required:

You are required to apply basic principles of epidemiology in the context of infection caused by one of the microorganisms shown in table 1 (as allocated to your group) by answering the following questions:

1. If there is a foodborne disease outbreak, what aspects should be considered in epidemiology. This question requires you to define and describe epidemiology in the context of an outbreak caused by a specified type of bacteria 15 marks 

2. During the investigation of a foodborne outbreak, cases must be identified. Define and describe the term ‘case’ and apply the definition in the context of foodborne infection caused by a specified organism listed in table 1……………………………………………34 marks (22 marks for descriptions and explanations of basic principles plus 12 marks for application to specific foodborne infection).

3. Clearly illustrate that the situation is an outbreak by defining and describing the differences between the terms epidemic, outbreak, pandemic, and endemic. Include context for foodborne infection that is caused by specified microorganism from table 1 (depending on your group allocation) 20 marks

4. There are different public health levels of preventing infections including primary prevention, secondary prevention and tertiary prevention. Describe and explain the prevention levels in the context of infection that is caused by specified bacteria (from table 1) 31 marks

N.B. Each report will be checked for plagiarism.

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