I'm attaching a document. Read the background information about Essay

I'm attaching a document. Read the background information about bacteria, antibiotics, and the evolution of antibiotic resistance at this site - Essay Example water or food) and susceptible person. If any of these factors are changed or eradicated the infection will not spread widely and the epidemic will be stopped. For example we can increase immunity by the vaccination or break the way of transmission by the provision of safe food or potable water. Definite doagnosis could be provided only after laboratory tests but we can suppose several gastrointestinal diseases. There are bacterial dysentery (shigellosis), protozoal dysentery (amebiasis), salmonellosis, enteroviral infection and staphylococcal intoxication. Correspondingly possible microbial pathogens could be named as shigellae (various species and strains), amoeba hystolitica, salmonella spp., eneroviridae spp. and staphylococcus auresus. Nevertheless the incubation period for staphylococcal intoxication usually is less than 12 hours. In the described case the data about the time frame of clinical signs are omitted thus we could take this type of microbial poisoning in the account. To avoid such cases there is necessary to improve hygienic skills of family members especially in the part of cooking and food preserving, educate them about the threats of microbial food-borne diseases. Proper thermal processing of food products, avoiding food with expired date or signs of spoiling could be important also. Hand washing is a key element of infection control and there is important to provide adequate treatment for family members having chronic intestinal infections. 3. Weese JS, Rousseau J. Survival of Salmonella Copenhagen in food bowls following contamination with experimentally inoculated raw meat: effects of time, cleaning, and disinfection. Can Vet J. 2006 Sep;47(9):887-9. 5. Callaway TR, Harvey RB, Nisbet DJ. The hygiene hypothesis and foodborne illnesses: too much of a good thing, or is our food supply too clean? Foodborne Pathog Dis. 2006 Fall;3(3):217-9. No abstract