Essay on Background Information of Food Borne Illnesses

eating food contaminated with foodborne pathogens or their toxins which is just another word for poisons is the leading cause of foodborne illness .there are four types of microorganisms that can contaminate food and cause foodborne illness bacteria viruses parasite and fungi and there are six conditions that support the growth of this harmful food borne microorganisms with the exception of viruses that you can remember this six conditions if you use the acronym fat tom those initials stand for food acidity temperature time oxygen and moisture ..let’s look at the first condition the food itself just like people foodborne pathogens need nutrients to grow they typically needs carbohydrates and proteins we can find this food like meet polytree dairy products , cooked rice pasta and eggs

Most people know that Salmonella is a bacteria that infects people heavily through uncleaned and poorly prepared food. However, few people know that this disease can actually be caused by bacterial infection in their well water. Although Salmonella is very rarely a deadly disease, it can still cause extreme diarrhea, high fevers, and cramps. Eliminate this threat by understanding how your well water gets infected and what you can do to treat it.

The commercial food industry has a great need in identifying Salmonella to prevent disease in consumers. As well as being the cause of enteric (typhoid) fever, an important infectious disease, Salmonella is perhaps best known as a cause of bacterial food poisoning. Although typhoid fever has been largely eradicated in the developed world, Salmonella food poisoning has long been, and continues to be, an important global public health problem. In much of Europe

Salmonella enterica serovar Typhimurium (S. Typhimurium) is a pathogen commonly associated with localized intestinal infection in humans. For its survival and propagation as a facultative intracellular pathogen, this Gram-negative bacterium has developed a variety of ways to manipulate host cell processes (Malik-Kale et al. 2011). Besides phagocytic internalization (by, e.g., macrophages, neutrophils, or dendritic cells), Salmonella infection is characterized by the bacterial-induced uptake of the pathogen into non-phagocytic enterocytes of intestinal epithelium (Perrett & Zhou 2013).

Foodborne illnesses are a problem in the United States. Foodborne illnesses are a problem because it is almost impossible for a pathogen to be identified by looking at a piece of meat. These foodborne illnesses are found mostly in packaged meat. Large corporations who process and package meat, cut corners in safety procedures so they can make more money. In, fact these corporations could take further action to prevent the spread of E Coli however that would cost them more money. Large corporations, however, pay so that laws like this won’t be put in place. Most of these corporations have former executives working in the government. There is a simple way to prevent the spread of foodborne illnesses, simply lobby for laws to be put in place for better safety procedures.

At a time where food security remains a top concern, several countries have begun implementing regulations to protect their population for food-borne illnesses. Moreover, these countries understand the risk of their citizens contracting diseases such as Ebola and Listeria. Without adequate regulation, numerous people remain predisposed to such illnesses. For those unaware, these illnesses wreak havoc on the human body. In addition to countries such as the United States stepping up, corporations and businesses have also decided to make a difference. However, few corporations possess such aptitude for food security other than OSI Industries. For those unaware, OSI Industries remains a multi-billion dollar company that specializes in food preparation.

The Salmonella pathogen in mice and rats are most likely subclinical which means that clinical signs include diarrhea, weight loss, hunched posture, ruffled coat, and conjunctivitis. And for rodents that have been dead which are served as frozen feeder rodents, labrotsists can perform a necropsy and check their spleens, livers, or intestines to check for the pathogen (Criver, 2009). Also, a specific seline broth can be used to test for salmonella in the culture (Criver, 2009). Incoming rodents should always be quarantined to routinely test for salmonella and since treatments for salmonella infected animals are rare, their environments should be sterilized properly (Criver,

Salmonella can backfire or do a lot of bad things in the body in many ways. “Some

However, for many people, the illness resolves without treatment and may not require any laboratory testing. It should be noted that typical salmonella infections usually last between four and seven days.

Foodborne illness, commonly known as food poisoning, is the result of eating contaminated, spoiled, or toxic foods. The usual symptoms of food poisoning are nausea, vomiting, and diarrhea. Though it’s not fun food poisoning is not rare it is common. The CDC (Centers for Disease Control) say one in six Americans will get kind of food poisoning every year.

Salmonella is a common rod-shaped bacterial disease that targets the intestinal tract. This bacterium typically lives in animal or human intestinal tracts and is usually shed through feces. Salmonella most commonly infects humans when in direct contact with contaminated food or water. Some of the most common foodborne outbreaks of Salmonella is due to eating raw or undercooked meat, poultry, eggs or egg products; this includes egg shells and water that has not been filtered correctly. Consuming raw or improperly cooked egg/egg products can cause illness in everyone; more so in young children, the elderly and those with compromised immune systems. Typically, people with salmonella infection have no symptoms whatsoever. Others develop diarrhea,

Salmonella is a foodborne infection caused by bacteria within the intestines. It can take up to 72 hours for symptoms to arise, if symptoms happen at all. Usually it only lasts a few days with no necessary treatment; for some, however, they may need medical attention due to dehydration from one of the most common symptoms of salmonella infection, diarrhea. Risk of infection is higher when sanitation is lower. There are other symptoms besides diarrhea such as vomiting, abdominal cramps, fever and a few others that can last for as long a seven days. Your bowels, on the other had, may take up to a month to recover from the infection. Some types of salmonella may cause a potentially disease typhoid fever.

Since it has such a long incubation period, this suggests that Salmonella typhimurium is able to avoid detection by the host immune system early in the course of infection (Helene). The non-host adapted Salmonella cause very diverse typhoid-like symptoms and is most common cause for foodborne infections (Todar). Gastroenteritis is characterized by a sudden onset of fever, abdominal pain, vomiting, diarrhea, and dehydration. Diarrhea is a result of secretions of fluids by the small and large intestines. These symptoms are caused by acute inflammatory responses given off by the bacteria within the intestine (Giannella). In extreme cases S. typhimurium could affect respiratory, central nervous or cardiovascular systems causing things like pneumonia and meningitis. The severity of symptoms depends on the type, amount ingested, a person’s age, and susceptibility to illnesses. Elderly people and young children are the most vulnerable to symptoms of Salmonellosis. Symptoms can begin to appear anywhere between six and forty-eight hours and can last three days or even three weeks.

Eating unhealthy food is one thing. Eating food that has been contaminated with a pathogen, toxin, or other harmful substance is quite another. You may be surprised to know that more than 200 diseases are transmitted through food. Becoming knowledgeable about how food becomes contaminated and how it affects the human body may greatly increase your ability to improve your health and wellness while staying free from foodborne illnesses.

Salmonella is a foodborne illness that is harmful to society. Marler Clark claims that salmonella is a foodborne illness that usually occurs when a person eats food contaminated with feces of animals or humans carrying the bacteria( parag.1-4). This evidence means that any food that has been contaminated such as eggs, meat and poultry, and sometimes fruits or vegetables could harm anyone that consumes it. Food Safety News claims that while salmonella is most often associated with poultry products, outbreaks are linked to a wide variety of sources including contaminated ground beef, fruits and vegetables, dog food, turtles and hedgehogs(parag.3). This evidence means that any type of food as well as any types of animals can be contaminated by this foodborne