B2P Case Study

Esherichia coli also known as E. coli is a bacterium that lives in your gut. (1). it was founded by Theodore von Esherich in 1888. There are many people that can get the bacteria. Also there are thousands of strands of E.coli. Six E. coli O157 outbreaks were identified during 2007. Four of the outbreaks involved foodborne transmission. (Eshericha Coli). Six Minnesota cases and one Wisconsin case with the same or closely-related PFGE subtype of E. coli O157:H7, and an additional Minnesota case of Shiga-toxin producing E. coli that was not culture-confirmed, attended the Minnesota State Fair in August. All but one of the cases showed cattle or visited the cattle

The book Poisoned by Jeff Benedict was not only enjoyable but also has a lot of information concerned food safety. The author writes chronologically a story about the Escherichia coli O157:H7 outbreak that took place in Washington State on 1993 because that event change the way American eating habits. The outbreak was confirmed by Dr, Phil Tarr after he was receiving many patient who were children under 10 years old, and had the same symptoms. The number of patient and the brutality of the symptoms leaded to Dr, Tarr to contact an old friend that they used to work together particularly in E.coli. Tarr's friend was John Kobayashi who has the high position in the Department on the public heath Washington State Public Department (Benedict, 2011).

|Control is required to ensure that the risks of any infection, as a result of bad handling of food, are minimised. | | | |

In recent years, Americans have been blaming antibiotics used in animals to be processed for food for many of the growing number of health problems in developed countries. Fast food restaurants are making movements to remove antibiotic treated meats from their menus. This movement is causing quite the stir in consumers and livestock producers alike. Do the antibiotics used in beef really contribute to antibiotic resistant diseases? Should antibiotics be outlawed in the use of farm animals? The eradication of antibiotic use in America’s beef industry is not feasible due to its usage in the treatment and control of deadly or discomforting diseases.

As Schlosser proves with his alluring facts, E. Coli is one of the most popular infections to be recognized throughout the nation. With his in-depth research, he provides the stories of the average everyday American who has been infected or passed away with such a horrid disease. Furthermore, Ingrid Abboud, from nittygriddy.com states, “Studies revealed 50% of fountain drink dispensers were found to be contaminated with fecal bacteria”.

safety was an E. coli outbreak in 2007. The Topps Meat Company of Elizabeth, New Jersey,

FSP, 2015 has guidelines to do surveillance and inspection of food premises, in which is has been prescribed to use a document known as Guidance Document for Risk Categorization of Food Premises. This is main document which gives guidelines about scope risk categorization of food premises. These guidelines can be followed by the Board of Health in Different Health Units in Ontario. This Document also give minimum requirement for use of the accompanying Risk Categorization of Food Premises Templates (RCFPT). Ministry Of Health and Long Term Care (2015). It should be made clear that, having said that if some food premises have more risk associated to it does not mean that it not good to eat food or it will be a risky venture to eat food in that premises. But it a way to categorize a food premises based on profile and performance indicators.

SOUTH YORKSHIRE, May 12, 2016 – The Underwood Meat Corporation is voluntarily recalling 10,500 pounds of pork products that may be contaminated with E. coli bacteria. Underwood Meat Corp. stated that the recall is out of an abundance of caution. There have been no reports of consumer falling sick nor were there sings of the products being contaminated. The problem occurred on May 10, 2016, when the FSA’s surveillance program traced a positive result for E. Coli back to Underwood Meat corporation. The regarding products were send to the following stores: Tesco, Sainsbury’s and Lidl. The Food Standards Agency (FSA) announced today.

There are many areas things can go wrong in the process of raising, slaughtering, and packaging the beef for human consumption. Especially so in slaughterhouses and processing plants, as there are many potential contamination hazards, and most depend on human attention to catch and correct. The cattle may arrive at the slaughterhouse with feces on their hides, which present the first risk of contamination as it can be very difficult to remove the hides from the animal without transferring any of the pathogen bearing feces to the carcass. The second high-risk area in the slaughterhouse is the gutting station, where at some locations, workers are expected to keep up an extremely fast pace, as many as sixty cattle per hour, which does not provide adequate time to prevent accidents. A ruptured gut sac can leave a carcass intended for human consumption covered in fecal matter or stomach acids all potentially containing the potentially deadly foodborne bacteria (Schlosser 203). At these slaughterhouses, steps are taken to clean and disinfect the carcasses, but E. coli is hard to kill. It is encouraged by the Agricultural Department to begin testing at these locations for E. coli, but most choose not to, as they stand to suffer significant monetary damage if they discover any E. coli present in their products (Moss 3). Most slaughterhouses will not sell their products to processing plants that plan to pre-screen the meat before combining and

The way cattle are raised, slaughtered, and processed provides the perfect setting for E. coli to spread. Because meat is now distributed all over the nation, an outbreak of food poisoning in one town can lead to a nationwide epidemic. The meatpacking industries are looking for the cheapest ways to make food to make more profit, even if it means less regulation on the quality of food. Cattle are fed remains and fecal matter of other animals, because grain prices are rising. Even fast food restaurants can be unsanitary and unfit for food production because there are not enough regulations regarding sanitary.

coli, another undisclosed truth comes to light in this documentary. To get rid of the E. coli, our meat products are thoroughly cleansed with ammonia. Ammonia is a chemical that most Americans recognize as a household cleaning item, and now this chemical is in our meat. We are being secretly exposed to this chemical and it is not even guaranteed to work 100% of the time. However, this is not the only chemical used in our food. When eating an out of season fruit, Americans run the risk of eating a fruit that is artificially ripened. Since tomatoes cannot grow in America in the winter, they are picked while green from overseas. Once they arrive in America and are ready to go to market, they are ripened with ethylene gas. Ethylene gas “contains traces of arsenic and phosphorus hydride” (Siddiqui). These traces can cause chronic health defects such as “vomiting, diarrhea with or without blood, burning sensation of the chest and abdomen, thirst, weakness, permanent eye damage, etc.” (Siddiqui). As we can see, the major food companies hide very serious issues from the public, because if they knew the truth, many consumers would be appalled and possibly stop buying their products.

Corn is the number one grain used to feed animals for slaughter. Feeding cows corn instead of their natural diet lead to the unintentional creation of 157H7 E. coli, a deadly bacteria that can kill. The film reveals how food standards have dropped, with only 9,164 safety inspections from the FDA each year as compared to over 50,000 in 1972. The food industry has become consolidated to the point of a few companies having a great deal of power and influence via the government. The USDA is no longer able to shutdown plants with contaminated meat. A bill titled “Kevin’s Law” had the intent of changing that, but, after 6 years, the bill still has not been passed. Food companies have made some attempts to reduce E. coli by cleaning their meats in an ammonia solution. However, unhealthy food is being subsidized and contributing to American obesity and the rise of type 2 diabetes in adolescents.

1) “Preventive Control”, this is the first time the FDA have a legislative mandate to require comprehensive, science-based preventive controls across the food supply. This mandate includes: mandatory preventive controls for food facilities, mandatory produce safety standards, and authority to prevent intentional contamination. Mandatory preventive controls for food facilities means food facilities are required to implement a written preventive

According to Ronnie Cummings of In Motion Magazine, after several dozen consumers in Colorado were poisoned by E-coli feces in their burgers, 25 million pounds of hamburger meat had to be recalled from the Hudson Foods Corporation. Much of the E. coli found in meat appears to be a product of feedlot life of cattle getting a feedlot diet and living in their own manure. The feedlot lifestyle is a common practice of corporate manufactured meat.

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,