21st Century Trends in Human Health

21st Century Trends in Human Health Human Health in the 21st Century: Global Trends, Developments and Challenges Ntsebo Immaculate Molapo Introduction The twentieth century saw the introduction of many antimicrobials and antibiotics which have been efficient in reducing the mortality rate from 797 deaths per 100000 people in 1900 to 36 per 100000 in 1980 (Arsmtrong, et al., 1999). Although there is a decline in the twentieth century, there are some sharp spikes in mortality in 1918 which was due to the influenza epidemic. Industrial progress during the second half of twentieth century, with the inherent socio-economic changes, has possibly been the driver to improve hygiene and health in Western countries, notably decreasing poverty-related morbidity and mortality. The health population as a sustainable condition requires protection continuing to ensure (Lastovica & Skirrow, 2000): Environmental clean air, clean water, adequate food, tolerable temperatures, stable climate, and high levels of biodiversity. But econ omic development also presents excessive backfire secondary to massive industrialization that generates a global deterioration of environmental conditions, with negative impact on human health (Nachamkin, Szymanski & Blaser, 2008). The results numerous scientific studies suggest that human activities, mainly the massive use of fuels fossils, have modified the natural composition of air. Air pollution from greenhouse gases produces a surface heating land beyond the natural variability of the climate system, conditioning the so called climate change (Graham et al 1987). Food and Water borne Diseases The bacteria â€Å"Campylobacter† is the second cause of most frequently reported food borne illness. A comprehensive approach to food safety from farm to table is needed to reduce Campylobacteriosis (Graham et al 1987). Farmers, industry, and food inspectors, food vendors, workers in food service and consumers are each critical link in the chain of food safety. This document answer s common questions about Campylobacter, describes how the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) is attending the problem of contamination of meat and poultry products with Campylobacter and offers guidelines for food handling to prevent bacteria like Campylobacter cause disease (Marshall et al 1985). Salmonella is also a bacterium which is widespread in the intestines of birds, reptiles and mammals (Marshall et al 1985). It can spread to humans through a variety of different foods of animal origin. The disease causing â€Å"Salmonellosis† include fever, diarrhoea and abdominal cramps. In people with impaired immune systems underlying health or weakened, it can invade the bloodstream and cause infections that endanger life (Friedman, 2000). E. coli O157: H7 is bacterial pathogen that has a reservoir in cattle and other similar animals. The human disease occurs after consumption of food or water that has been contaminate d with microscopic amounts of cow faeces, causing, often a severe and bloody diarrhoea and cramps painful abdominal, without much fever. In 3% to 5% of cases, you may receive a complication called haemolytic uremic syndrome (HUS) several weeks after the initial symptoms. This severe complication includes temporary anaemia, heavy bleeding and kidney failure (Friedman, 2000). Campylobacter: Sources of disease and risk factors Sources and incidence of disease differ, sometimes greatly, between developed and developing countries. Transmission from person to person is considered rare in developed countries. By contrast, in developing countries human carriers may have a greater role in the transmission of infection function. In general, it is thought that chickens, poultry and other foods are the most likely sources of infection in developed countries. Number of cases notified beings Human per 100 000 inhabitants caused by Campylobacter jejuni / coli. The data presented are the data avail able to the drafting group until June 2006 (Blaser et al 2008).