Secretary bacterial dysentery: transmission pathways and prevention secrets
In the extended family of intestinal infectious diseases, bacterial dysentery is like a hidden “killer”, often by surprise raiding human health. Understanding the path to the spread of bacterial dysentery and the availability of an effective prevention code are of paramount importance in safeguarding our health, especially in the intestinal system.
I. The primary cause of bacterial dysentery – Bacillus dysentery
Bacteria dysentery is an intestinal infection caused by dysentery bacterium. Bacillus diarrhea, which is part of the intestinal fungi, can be divided into several serotypes, depending on their antigen structure and biochemical reaction, such as Faustella, Song Nesquica, Bosquica and diarrhea. These dysentery bacterium strains have a strong inoculation, and they can enter and reproduce the upper skin cells of the human intestinal tract, releasing toxins, thus triggering intestinal inflammation and a range of clinical symptoms.
1. Manure – mouthways are dominant
Water pollution transmission: Water contaminated by dysentery coli is one of the important vectors of transmission. In some areas with poor sanitation, drinking water sources may be contaminated with faeces containing dysentery bacterium. For example, untreated sewage is discharged directly into rivers, lakes or shallow groundwater, and if people drink this raw water, dysentery fungi enters the human intestinal tract. In particular, in some rural areas, some inhabitants rely on wells or rivers for their living water, and if wells are poorly protected or the water is contaminated, they are highly vulnerable to the spread of bacterial dysentery. In addition, gaps in some public water supply systems in the purification and disinfection chain may lead to the flow of water containing dysentery bacterium to thousands of households, resulting in large-scale infections.
Risk of food transmission: Food is also an important vector of dysentery fungi transmission. When food is contaminated with dysentery bacterium during planting, harvesting, processing, transport or storage, people may be infected with it. For example, fresh vegetables may be exposed to contaminated soil, agricultural fertilizers or irrigation water during planting; dysentery fungus may be attached to fruit when it is harvested with a bacterial hand touch or exposure to contaminated containers, tools, etc. At the food processing stage, if the kitchen is not hygienic, the cook or operator is carrying the dysentery bacterium and does not pay attention to personal hygiene, such as treating the food without washing his hands, or using contaminated dishes, cooks, etc., may cause the food to be contaminated with dysentery bacterium. Some of the creams, uncooked meat, seafood and foods that have been crawled by pests such as flies are high-risk foods of bacterial dysentery.
Exposure to transmission is not negligible: infections can also be caused by direct exposure to articles contaminated with diarrhea. In daily life, if you have been exposed to used clothing, bedding, towels, toys, doorknobs, toilet mattresses, etc. of a patient or person with bacteria, dysentery bacterium can be contaminated to the hand, and if you then eat or touch your nose and nose before you wash your hands in time, bacteria enter the human intestinal tract through the mouth. In a number of densely populated places, such as schools, kindergartens, nursing homes, hospitals, etc., exposure to dysentery bacterium is easily caused if health management is not in place and common articles are not disinfected in a timely manner. Children, in particular, are more vulnerable to bacterial dysentery because of their relatively weak health awareness and their preference to touch objects with their hands and put them in the entrance. Media-enabled transmission, such as flies: flies play an “accompaniment” role in the spread of bacterial dysentery. Flies prefer to stay and feed on filth such as garbage, faeces, and carry a large amount of fungi, such as dysentery, on the surface of their bodies and on their legs. When flies fly to food, the fungi is transmitted to food, and when people eat the food contaminated with flies, they may become infected with bacterial dysentery. In addition, pests such as cockroaches can spread dysentery bacillus in a similar way, and their presence in kitchens, restaurants, etc. increases the risk of disease transmission by bringing the bacteria from contaminated areas to food and utensils.
1. Safe drinking water: Ensuring safe drinking water is the primary component in preventing bacterial dysentery. For urban residents, the drinking of piped water, which has been strictly purified and disinfected by a piped water plant, is usually carried out in multiple processes such as sedimentation, filtration, disinfection (e.g. chlorination) to remove bacteria and impurities from the water and to ensure the safety of the water. In rural areas or where there are some self-supply sources of water, the protection of water sources needs to be strengthened, such as the protection of wells from rain and sewage into wells, and the purification of river or lake water by cooking, chemical disinfection (e.g. the use of chlorine disinfectants such as bleach). In general, the boiling of water for at least one minute or the correct disinfection in accordance with the instructions for the use of the disinfectant can be effective in the eradication of dysentery bacterium. At the same time, water sources are regularly tested to ensure that water quality meets sanitary standards. Rigorous food hygiene: Health quality is strictly controlled throughout the food supply chain. For consumers, food is purchased by choosing formal supermarkets, agricultural markets, etc. to ensure reliable food sources. In home cooking, care should be taken to wash food, particularly fresh vegetables and fruit, and to fully wash it with liquid water, and for some vegetables that are difficult to wash, such as broccoli, vegetable flowers, etc., they can be properly immersed and then washed. Foods such as meat and seafood must be cooked and cooked to avoid eating half-basic food. In food-processing facilities, such as restaurants, canteens, etc., kitchen hygiene management is to be strengthened. Cooks and operators must strictly observe hygiene regulations, wash their hands, wear masks, wear work clothes, etc., and regularly disinfecte dishes, cooks, kitchens, etc. For foods that are vulnerable to pollution, such as foliage, the principle of sterile handling is strictly observed during the production process, and the sterilised utensils and tools are used to make food and avoid long storage. 3. Enhanced sanitation management: Maintaining good sanitation is the foundation for the prevention of bacterial diarrhoea. Family environments are regularly cleaned, garbage is cleaned and properly treated in a timely manner, and waste dumps such as flies and cockroaches are avoided. The bathrooms are kept clean and are regularly disinfected, such as toilets, floors, washes, etc., and can be rinsed with chlorine disinfectants. Public places, such as schools, hospitals, malls, etc., need to be strengthened in terms of hygiene and disinfection, particularly in densely populated and accessible areas such as public health rooms, restaurants, elevators, etc. For schools and kindergartens, students are taught good hygiene practices, such as vomiting and garbage disposal, and are regularly sterilized in classrooms, dormitories, canteens, etc. During the high-prevalence season, there is an appropriate increase in the frequency of disinfection and a reduction in the chances of dysentery fungi survival and transmission in the environment. 4. Development of good hygiene practices: personal hygiene practices play a key role in the prevention of bacterial dysentery. First, it is a good practice to wash hands, especially before lunch, after exposure to public goods, with soap and running water, for no less than 20 seconds, to make sure that all parts of the hands are adequately cleaned and that the dysentery bacterium that may be contaminated with the hand is removed. Second, care should be taken to keep the diet healthy, free from raw water, free from cold, and free from spoiled, obsolete or contaminated food. In addition, there is a need to keep the living environment well ventilated and to keep it on a regular basis in bed, clothing, etc. to reduce bacterial growth. In the case of children, parents need to strengthen their education and supervision in order to lead them to good hygiene practices, such as defecation, and toys are not placed at the entrance. 5. Strengthening disease surveillance and quarantine treatment: A robust disease surveillance system is essential for the timely detection and control of the spread of bacterial diarrhoea. Medical institutions are to strengthen the monitoring of diarrhoeal patients, conduct timely excreta testing and, in the event of detection of bacterial dysentery, treat patients in isolation to prevent their transmission to others. Patients are required to comply strictly with medical instructions during treatment and to take their medication on time until the symptoms have disappeared and the manure has been developed repeatedly. Medical observation and excreta testing are also carried out for those in close contact with the patient, and preventive medication is given where necessary to disrupt the transmission chain of the disease. At the same time, the health sector must keep abreast of the epidemic and take appropriate preventive and control measures in areas with a high incidence of the disease, such as health education, environmental sterilization and vaccination, in order to prevent its spread.
Bacteriological dysentery, although contagious and hazardous, can be effective in reducing the risk of its occurrence and in protecting our intestinal and physical health as long as we are fully aware of its transmission path and are active in taking effective preventive measures. In our daily lives, each and every one of us is the first to be responsible for our own health, so let us start with the small things that we do around us, together, to create a healthy and healthy living environment, in which bacterial dysentery becomes inoperable.
Bacteria dysentery
