[Ansteorra] Illnesses VS Heat Stroke...The Statistics
Richard Threlkeld
rjt at softwareinnovation.com
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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