by Three Real Threats
By Dr. Julie Gerberding
Today’s headlines are packed with threats we never thought much about in earlier days — dangers involving food, infections and a possible influenza pandemic. How do we keep our concerns in check and at the same time take sensible steps to protect ourselves and our families?
At the Centers for Disease Control and Prevention (cdc.gov), our mission is to help people do just that. We’re on the front line of health protection as we detect and control disease outbreaks, help victims and caregivers respond to the health effects of disasters, and strengthen the health safety net at home and around the world. Knowledge is power, and we have good news to help you understand and prepare for three current public health threats. threats that concern many of us:
Influenza Pandemic
Each year, influenza causes an estimated 36,000 deaths and more than 200,000 hospital stays across America. A flu shot can protect you from the annual flu. But sometimes, a completely new flu virus strain emerges, and until there is time to make a vaccine, everyone everywhere is at risk because no one is immune, and that strain has the potential to cause massive numbers of flu cases and millions of deaths around the world. For example, in 1918, a devastating influenza pandemic killed between 20 million and 50 million people. Influenza pandemics are rare, but they do happen, and we must be prepared. The CDC and the Department of Health and Human Services work with health agencies all around the globe to detect new viruses, modernize our vaccines and stockpile medications and other medical equipment. To find out more, visit pandemicflu.gov.
Food-borne Illness
Outbreaks of food-borne illness often cause alarm because they tend to involve common foods like peanut butter or spinach, can affect from dozens to thousands of people and can have life-threatening outcomes. Most illnesses are mild, although nasty, because they can include nausea, vomiting and diarrhea. Many different microbes and food items can be the sources of food-borne illnesses. But we need to remember that, overall, our country has one of the safest food supplies in the world. Here are some safety tips:
- Clean. Wash hands and surfaces often; always wash produce.
- Cook to the proper temperature.
- Chill. Refrigerate promptly.
- Separate. Don’t cross-contaminate when handling foods.
Staph Infections
Staph infections are caused by the bacteria Staphylococcus aureus. When skin is punctured or injured, staph bacteria can enter the wound and cause infection. Most often, these infections are minor and can be handled by keeping the wound clean and covered. Rarely, but sometimes, an infection is more aggressive, spreading to deep tissues or entering the blood. Now that some staph have become resistant to preferred antibiotics, treatment is more complicated. These methicillin-resistant Staphylococcus aureus (MRSA) bacteria are taking the place of the old-fashioned staph, and the CDC has warned doctors to be on the lookout for them. Staph bacteria are usually transmitted by direct skin-to-skin contact or interaction with a shared item or surface, such as a towel or bandage, that has come into contact with someone else’s infection. So it’s important to follow these safety tips:
- Wash hands frequently or use an alcohol-based hand sanitizer.
- Clean scrapes and cuts and cover them with bandages.
- Do not touch other people’s cuts or bandages.
- Do not share personal items, like towels or razors.
Julie Louise Gerberding, M.D., MPH, is director for the Centers for Disease Control and Prevention.
