[Ansteorra] Illnesses VS Heat Stroke...The Statistics

Thu Jun 19 13:21:31 PDT 2008

This needs to be formatted differently so we can see it. We also need to
know quite a bit about what was collected and how it was collected. The
stats may or may not be relevant to our environment depending on how they
were derived.

Caelin

-----Original Message-----
From: ansteorra-bounces at lists.ansteorra.org
[mailto:ansteorra-bounces at lists.ansteorra.org] On Behalf Of Brandon
McDermott
Sent: Thursday, June 19, 2008 09:23 AM
To: Ansteorra at lists.ansteorra.org
Subject: [Ansteorra] Illnesses VS Heat Stroke...The Statistics

  This is from the CDC. 

Table 2. Reported and estimateda illnesses, frequency of foodborne
transmission, and hospitalization and case-fatality rates for known
foodborne pathogens, United States 

Estimated
total
cases
 Reported Cases

%
Foodborne
transmission

Hospital-
ization
rate

Case-
fatality
rate

by Surveillance Type

Disease or Agent

Active

Passive

Outbreak

Bacterial

Bacillus cereus

27,360

720

72

100

0.006

0.0000

Botulism, foodborne

58

29

100

0.800

0.0769

Brucella spp.

1,554

111

50

0.550

0.0500

Campylobacter spp

2,453,926

64,577

37,496

146

80

0.102

0.0010

Clostridium perfringens

248,520

6,540

654

100

0.003

0.0005

Escherichia coli O157:H7

73,480

3,674

2,725

500

85

0.295

0.0083

E. coli, non-O157 STEC

36,740

1,837

85

0.295

0.0083

E. coli, enterotoxigenic

79,420

2,090

209

70

0.005

0.0001

E. coli, other diarrheogenic

79,420

2,090

30

0.005

0.0001

Listeria monocytogenes

2,518

1,259

373

99

0.922

0.2000

Salmonella Typhib

824

412

80

0.750

0.0040

Salmonella, nontyphoidal

1,412,498

37,171

37,842

3,640

95

0.221

0.0078

Shigella spp.

448,240

22,412

17,324

1,476

20

0.139

0.0016

Staphylococcus food

185,060

4,870

487

100

0.180

0.0002

poisoning

Streptococcus, foodborne

50,920

1,340

134

100

0.133

0.0000

Vibrio cholerae, toxigenic

54

27

90

0.340

0.0060

V. vulnificus

94

47

50

0.910

0.3900

Vibrio, other

7,880

393

112

65

0.126

0.0250

Yersinia enterocolitica

96,368

2,536

90

0.242

0.0005

Subtotal

5,204,934

Parasitic

Cryptosporidium parvum

300,000

6,630

2,788

10

0.150

0.005

Cyclospora cayetanensis

16,264

428

98

90

0.020

0.0005

Giardia lamblia

2,000,000

107,000

22,907

10

n/a

n/a

Toxoplasma gondii

225,000

15,000

50

n/a

n/a

Trichinella spiralis

52

26

100

0.081

0.003

Subtotal

2,541,316

Viral

Norwalk-like viruses

23,000,000

40

n/a

n/a

Rotavirus

3,900,000

1

n/a

n/a

Astrovirus

3,900,000

1

n/a

n/a

Hepatitis A

83,391

27,797

5

0.130

0.0030

Subtotal

30,883,391

Grand Total

38,629,641

aNumbers in italics are estimates; others are measured. 

b>70% of cases acquired abroad.

Heat Stroke
Mortality/Morbidity
Morbidity and mortality from heatstroke are related to the duration of the
temperature elevation. When therapy is delayed, the mortality rate may be as
high as 80%; however, with early diagnosis and immediate cooling, the
mortality rate can be reduced to 10%.

History
Heatstroke is defined typically as hyperthermia exceeding 41°C and
anhidrosis associated with an altered sensorium. However, when a patient is
allowed to cool down prior to measurement of the temperature (as may occur
during transportation in a cool ambulance or evaluation in an emergency
department), the measured temperature may be much lower than 41°C, making
the temperature criterion relative. Similarly, some patients may retain the
ability to sweat, removing anhidrosis as a criterion for the diagnosis of
heatstroke. Therefore, strict adherence to the definition is not advised
because it may result in dangerous delays in diagnosis and therapy. 
Clinically, 2 forms of heatstroke are differentiated. Classic heatstroke,
which occurs during environmental heat waves, is more common in very young
persons and in the elderly population and should be suspected in children,
elderly persons, and individuals who are chronically ill who present with an
altered sensorium. Classic heatstroke occurs because of failure of the
body's heat dissipating mechanisms.
On the other hand, EHS affects young, healthy individuals who engage in
strenuous physical activity, and EHS should be suspected in all individuals
with bizarre irrational behavior or a history of syncope during strenuous
exercise. EHS results from increased heat production, which overwhelms the
body's ability to dissipate heat.

Exertional heatstroke 

EHS is characterized by hyperthermia, diaphoresis, and an altered sensorium,
which may manifest suddenly during extreme physical exertion in a hot
environment. 
A number of symptoms (eg, abdominal and muscular cramping, nausea, vomiting,
diarrhea, headache, dizziness, dyspnea, weakness) commonly precede the
heatstroke and may remain unrecognized. Syncope and loss of consciousness
also are observed commonly before the development of EHS. 
EHS commonly is observed in young, healthy individuals (eg, athletes,
firefighters, military personnel) who, while engaging in strenuous physical
activity, overwhelm their thermoregulatory system and become hyperthermic.
Because their ability to sweat remains intact, patients with EHS are able to
cool down after cessation of physical activity and may present for medical
attention with temperatures well below 41°C. 
Risk factors that increase the likelihood of heat-related illnesses include
a preceding viral infection, dehydration, fatigue, obesity, lack of sleep,
poor physical fitness, and lack of acclimatization. Although lack of
acclimatization is a risk factor for heatstroke, EHS also can occur in
acclimatized individuals who are subjected to moderately intense exercise.
Sources:
http://www.emedicine.com/MED/topic956.htm
http://www.cdc.gov/ncidod/eid/Vol5no5/mead.htm

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