The main source of infection for bacterial dysentery is the feces of patients and carriers. Treatment focuses on isolating patients, eliminating the source of infection, and controlling the infection with medication. Bacterial dysentery is caused by bacteria of the genus Shigella and is mainly transmitted through the fecal-oral route. Attention should be paid to personal hygiene and environmental disinfection.
1. Patients and carriers are the main sources of infection. Patients in the acute phase have a large number of bacteria in their feces, which can be transmitted through contaminated water, food, or hand contact. Although carriers are asymptomatic, they shed bacteria in their feces for a long time, making them an important source of community transmission.
2. Fecal-oral transmission is the main route of transmission. Infected individuals' feces contaminate water sources or food, or the virus is transmitted through vectors such as flies, and others develop symptoms after ingesting it. Close contacts, such as caregivers and family members, may also become infected through contact with the patient's clothing, excrement, etc.
3. Contaminated food and water are high-risk transmission vectors. Eating raw or unwashed fruits and vegetables, drinking unsterilized water, and consuming contaminated seafood can easily lead to infection. Failure to follow hygiene standards during food processing is also an important route of transmission.
4. Environmental sanitation conditions affect the risk of transmission. Lack of sanitation facilities, poorly sanitation in public places, and contaminated water supply systems can all lead to disease transmission. High densities of disease vectors such as flies also increase the risk of transmission.
The focus of prevention and control includes:
1. Timely detection and isolation of patients. Confirmed cases should be isolated and treated until symptoms disappear and two stool cultures are negative before isolation can be lifted.
2. Cut off transmission routes. Strengthen drinking water disinfection management, improve sewage treatment systems, strictly supervise food hygiene, implement hand hygiene standards, and control vector density.
3. Management of carriers. Regular health checkups should be conducted for key populations such as those in childcare institutions and the catering industry. Carriers should be treated promptly and should not be allowed to engage in related work until they test negative.
4. Strengthen health education. Advocate washing hands before meals and after using the toilet, not drinking unboiled water, not eating raw or cold food, washing vegetables and fruits thoroughly, and cultivating good personal hygiene habits.
5. Conduct thorough environmental disinfection. Thoroughly disinfect the patient's residence, vomit, excrement, etc. Commonly used disinfectants include chlorine-based disinfectants and peracetic acid.
The prevention and control of bacterial dysentery requires comprehensive measures, with a focus on timely identification of the source of infection, interruption of transmission routes, and protection of susceptible populations. Through strict hygiene management and continuous health education, the spread of the disease can be effectively controlled.