As I’ve said for the last few weeks, shortly after I resolved the 1996 Odwalla E. coli O157:H7 outbreak cases on behalf of five kids that suffered from Hemolytic Uremic Syndrome (HUS), and long before Google became synonymous with searching on the Internet, we had compiled more information about that nasty bug and a few others, and their frightening and potentially deadly impact, than anyone outside a few major teaching hospitals.
After I started Marler Clark in 1998 along with Bruce Clark, Denis Stearns and Andy Weisbecker, E. coli O157:H7 cases, along with Salmonella and Campylobacter cases, arrived at our offices at a far too frequent rate.
For those who do not recall Prodigy or Netscape, in 1998 few could envision that the Internet would be more than a place to park what in essence were online Word documents. So, in 2000 we placed everything we knew about Campylobacter on www.about-campylobacter.com and information about the infection’s complications – Guillain-Barré syndrome (www.about-guillain-barre.com) on the web.
The idea was that when someone called in, you would direct them to the site to read for themselves about the dangers of Campylobacter and Guillain-Barre syndrome. I think few at the time – certainly not me – thought that people would search for these things for themselves by using “search terms.”
Over the years the sites have gone through substantive changes – both in quality of content and in look. We have had the opportunity and honor to work with the best infectious disease experts in the world and the patients for whom they have cared. In the last month both sites have undergone content changes and an updated look. Here are the highlights:
Campylobacter (camp-UH-low-back-ter) is a genus of bacteria that is among the most common causes of bacterial infections in humans worldwide. The name means “curved rod,” deriving from the Greek campylos (curved) and baktron (rod). It has been noted that there is “wide diversity in the genus. The species are metabolically and genetically different to the extent that one can question whether one genus is adequate to house all of the species.”
•An Introduction to Campylobacter Bacteria
•The Incidence of Campylobacter Infections
•The Prevalence of Campylobacter in Food and Elsewhere
•Transmission of and Infection with Campylobacter
•Symptoms of Campylobacter Infection
•Complications of Campylobacter Infection
•Diagnosis of Campylobacter Infection
•Treatment of Campylobacter Infection
•Antimicrobial Resistance in Campylobacter Bacteria
•The Economic Impact of Campylobacter Infections
•Real Life Impacts of Campylobacter Infection
•Preventing Campylobacter Infection
•Outbreaks of Campylobacter Infection
•Consumer Resources for Campylobacter
Guillain-Barré syndrome often occurs a few days or weeks after a person has had symptoms of a respiratory or gastrointestinal viral or bacterial infection; in fact, two-thirds of affected individuals have had a preceding infection. Campylobacter jejuni, a common bacterial cause of gastrointestinal infection, is the most common infection associated with Guillain-Barré syndrome and may precede over 25 percent of Guillain-Barré syndrome cases. Less commonly, other infections such as cytomegalovirus, Epstein-Barr virus, and Mycoplasma pneumonia may precede this syndrome. Rarely, surgery, trauma, bone marrow transplantation, certain systemic illnesses, and the use of some medications or vaccinations (e.g. influenza vaccination) will trigger Guillain-Barré syndrome.
•An Introduction to Guillain-Barre Syndrome
•Symptoms of Guillain-Barre Syndrome
•Diagnosing Guillain-Barre Syndrome
•Treatment for Guillain-Barre Syndrome
•Preventing Guillain-Barre Syndrome
Readers, I would love your feedback. Also, feel free to use the information on all of our “about” sites – a link back would be nice.© Food Safety News