2008 Georgia data summary: Hemolytic Uremic Syndrome (HUS) [2008]

2008 Georgia Data Summary
Hemolytic Uremic Syndrome (HUS)
HUS Quick Fact: Hemolytic Uremic Syndrome is most detrimental among young children

OVERVIEW
Hemolytic Uremic Syndrome (HUS) is usually characterized by hemolytic anemia, low platelet count and acute renal failure.
It is often preceded by diarrheal illness or respiratory infection.
It is often associated with shiga-toxin producing E.coli O157:H7. However, it has also been associated with viruses and other infectious agents such as Clostridium difficile.

DEMOGRAPHICS
Consistent with the described epidemiology of HUS, in Georgia, higher rates of disease appear in infants and young children, followed by elderly individuals (Figure 2).
In 2008, of the reported cases with known race and ethnicity, 65% of cases were White, 29% were Hispanic and 6% were Black (Figure 3.)
Figure 2.
2008 HUS Cases: Gender/Age Group

SURVEILLANCE
All Georgia physicians and other health care providers are required by law to report HUS cases to the Georgia Division of Public Health.
Nephrologists and Infection Control practitioners are also contacted once per month via telephone or email to inquire about any new cases.
INCIDENCE
In 2008, 19 cases of HUS were reported, for a rate of 0.20/100,000 (Figure 1). The incidence of HUS in Georgia has varied from year to year.

# of Cases

8 7 6 5 4 3 2 1 0
<1YR 1-5YR 6-10YR 11-17YR 18-59YR 60+ YRS
Age Group

Female Male

Figure 1. Hemolytic Uremic Syndrome Cases and Rate HUS, GA 1997-2008

Figure 3. 2008 HUS Cases by Race/Ethnicity

20

0.25

6%

15

0.2

10

0.15

29%

BLACK

0.1

HISPANIC

5 0

0.05

0

65%

WHITE

# Cases 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008
Rate per 100,000

Year

IMPACT OF HUS
Hospitalizations & Deaths
Of the 19 cases of HUS reported in 2008, all individuals were hospitalized, some for months.
In 2008, 1 HUS patient died.

For more information:
http://health.state.ga.us/epi/foodborne

PREVENTION & RESEARCH
Food Preparation Tips 1. Always treat raw poultry, beef and pork as if they are contaminated and handle accordingly:
Wrap fresh meats in plastic bags at the market to prevent blood from dripping on other foods.
Refrigerate foods promptly; minimize holding time at room temperature.
Cutting boards and counters used for meat preparation should be washed immediately after use to prevent cross contamination with other foods.
Avoid eating raw or undercooked meats. Ensure that the correct internal cooking temperature is
reached, particularly when using a microwave. 2. Avoid using raw (unpasteurized) milk.
For more information, visit: www.foodsafety.gov
Hand Washing 1. Encourage careful hand washing before and after food preparation. 2. Always wash hands thoroughly after handling animals (pets, zoo, etc.) or feces of any kind.

FoodNet Projects Monitoring trends in HUS Epidemiology over time Interviewing E. coli O157 cases to determine risk factors for the development of HUS.