Reference no: EM13935745

Table 1 estimated illnesses, hospitalizations and deaths caused by pathogens capable of being food bourne.

Disease / agent	Illness episodes	Hospitalizations	Deaths
BACTERIAL
Campylobacter spp.	1 963 141	10 539	99
Clostridium perfingens	248 520	41	7
E.coli 0157	62 458	1843	52
Listeria monocytogenes	2493	2298	499
Salmonella	1 341 873	15 608	553
Vibro cholerae	49	17	0
Other known bacteria	557 031	6120	87
PARASITIC
Cryptosporidium parvum	30 000	199	7
Giardia lamblia	200 000	500	1
Toxoplasma gondii	112 500	2500	375
Other known parasites	14 690	20	0
VIRAL
Norwalk-like viruses	9 200 000	20 000	124
Rotavirus	39 000	500	0
Astrovirus	39 000	125	0
Hepatitis A	4170	90	4
TOTAL	13 814 925	60 400	1808

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table 1 presents data from a study on the extent of mainly food bourne infections in a population of 275 million people during 1948 to 1997. An illness episode (or case0 refers to a period f illness resulting from a foodbourne infection (so more than one episode can be experienced by the same individual in the same year) and similarly the data on hospitalizations refer to the number of periods of inpatiant stay, not the number of people affected

Q1). Calculate the case fatality rate for Toxoplasma gondii from above table, please show all working.

Q2). What are the two infectious agents that pose the greatest health risk to infected individuals, for each infectious agent chosen, describe why you decided to choose them.

Q3) what is the annual incidence of illness episodes due to food bourne Campylobacter infections in the surveyed population during the period of the study- please show full working out!