Our Parish Nurse, Joanne, has provided us many health care tips. New ones will be added to this list, so check back often!
Tetanus, otherwise
known as lock-jaw, is a serious disease caused by the bacteria, Clostridium
tetani. It is a hardy organism that can live for many years in the soil. It
is found in the form of a spore - a tough, non-reproductive, structure, that
helps it to survive, and makes it resistant to things such as, radiation,
temperature, and chemical disinfectants. The bacteria enters through any
opening in the skin, but especially through puncture wounds made by nails,
splinters, or insect bites; burns; and wounds with a lot of dead tissue. The
bacteria multiplies and produces a very powerful toxin. The toxin affects
the sites where the nerves stimulate the muscles, and it amplifies the
signals. This results in severe, progressive, and uncontrollable muscle
spasms and stiffness. The spasms cause the jaw to be “locked” – hence, the
term “lock-jaw. Severe spasms can also affect the respiratory muscles,
leading to problems with breathing.
The incubation period from the time of exposure to symptoms ranges from 2
days to 2 months, but averages 14 days. Tetanus is not contagious! Treatment
is focused on stopping the toxin production, neutralizing its effects with
antitoxin drugs, and controlling the muscle spasms. Approximately 25-50% of
people with generalized tetanus will die. The disease is more serious when
the symptoms come on quickly, and the elderly and very young tend to have
more severe cases. Death is usually due to respiratory failure or abnormal
heart rhythm.
When a penetrating wound occurs, the wound should be thoroughly cleaned with
soap and water, covered with a clean bandage, and medical attention sought.
If a tetanus shot hasn’t been given in the last 5 years, one should be
administered at that time. The best way to prevent tetanus is to be
vaccinated at the recommended times. They should begin when an infant is 2
months old, and repeated at 4 months, 6 months, 15-18 months, and between
4-6 years. The first 3 are given to build up antibodies against tetanus. The
first booster is given at the 4-6 year interval. The purpose of a booster,
is to remind the body that it has been exposed to this before, and has some
protective antibodies available against it. The other purpose is to cause a
surge of antibodies to occur, in order for there to be an adequate level at
all times, and to ensure that the response is faster when exposed to tetanus
in the future. A booster is recommended again between 11-18 years and every
10 years thereafter. It is this every 10 year interval that healthcare
providers have a tendency to overlook giving patients a reminder about. Now
that you have been reminded, and you haven’t a clue when you received your
last tetanus booster, (usually they are only remembered when we have stepped
on a rusty nail or have had to go to the ER for a very bad cut), it is time
to go see your primary care physician to have one. And when you do receive
it, make sure you are given an immunization record so you can keep track of
when you have received it, and when you are due for the next one
As you spend time enjoying this great summer weather & spend time with your family & friends, having cookouts, going on picnics, going camping & hiking, or spending the day on the beach, it is imperative that you think about food safety. Foodborne illnesses increase during the summer for two reasons. First, the bacteria that are present in the environment & in the bodies of humans & animals, grow faster in the warmth of the summer months. Summertime also has the moist, humid conditions that bacteria thrive in. If the conditions are just right, harmful bacteria can grow rapidly on food & cause those who are eating it to get sick. Second, more people are cooking outside, & the safety controls that are in the kitchen, such as thermostat-controlled cooking, refrigeration, & a place to easily wash food, are not available. To prevent contamination of food & food-borne illness, there are several steps that can be taken:
· Thoroughly wash your hands!! The prime cause for food-borne illness is from not washing the hands before handling the food. Wash with warm, soapy water before handling the food, after using the bathroom, changing diapers, & handling pets. When you are going camping, picnicking, hiking, & boating, make sure you check ahead to see if there is a source of safe drinking water. If not, bring bottled water for food preparation drinking & cleaning, or use purification tablets & filtering equipment, that can be purchased at a camping supply store. Also bring alcohol based hand cleaner, moist towelettes & paper towels for cleaning hands & surfaces.
· Keep raw meat, poultry, fish, & their juices away from other food. Wrap raw meat securely before putting in cooler. Use separate plates & utensils for raw & cooked meat, & clean well after use.
· Keep perishable foods (meat, poultry, eggs, fish) below 40 degrees F. Bring a kitchen thermometer along. Keep food in enough ice to last the duration of the trip. A block of ice works better than a bag of ice. Since a full cooler stays cold longer, filling in remaining spaces with fresh fruit or nonperishable items.
· Don’t place cooler in the trunk, which tends to be hotter. Instead, put cooler in air conditioned car. At the beach, keep the cooler out of the sun. Either put the cooler under the umbrella, or partially bury it in the sand & cover it with blankets for insulation.
· Don’t put perishable foods in the beverage cooler, as the beverage cooler is opened much more frequently.
· Foods cooked ahead of time should be cooled thoroughly before placing in cooler.
· Make sure food is cooked thoroughly to make sure harmful bacteria is destroyed. Meat can be browned, but the inside still not cooked. Bring kitchen thermometer along with you. Ground beef, lamb, & pork should be cooked to a temperature of 160 degrees F, & poultry to 165 degrees F.
· Don’t leave perishable food out longer than 2 hours, & for no longer than 1 hour when the air temperature is 90 degrees F or higher.
· Discard food that is outside any longer than 2 hrs. Put perishable food back in cooler as soon as you are done eating.
· When hiking, choose foods that don’t require refrigeration, such as pasta, instant rice, peanut butter & jelly, nuts, dried fruit & meat, fresh fruit & vegetables, dried soups, breads & crackers, powdered milk, fruit drinks, dehydrated food, etc.
· Again, cleanliness is so important – I cannot stress this enough!!
· On a separate note, do not spray insect repellant near the food.
Joanne