Bacteria And The Human Body

Have you ever wondered how big of a problem foodborne illness is on the federal level in the United States? Foodborne illness is a big problem on the public health. Foodborne illnesses are infections caused by beverages or foods that contain harmful bacteria, viruses, parasites and/or chemicals. Foods can also be contaminated with bacteria during the food preparation you do at home or the preparation done at a restaurant. If the food cooks or food preparers do not carefully wash their hands, kitchen tools, cutting boards, and other kitchen surfaces that come into contact with raw foods, cross contamination can occur which is the spread of bacteria from contaminated foods to uncontaminated foods. If hot food is not kept hot enough or cold food is not kept cold enough, bacteria can multiply. Bacteria multiplies very quickly when the temperature of food is between 40 and 140 degrees. Cold food should be kept below 40 degrees and hot food should be kept above 140 degrees. Bacteria multiplies slower when food is refrigerated. Freezing food can also slow or even stop the spread of bacteria. But once food is brought to room temperature once again the bacteria that is refrigerated or frozen becomes active once again. Thoroughly cooking foods can also kill bacterias that cause foodborne illnesses. The common symptoms of foodborne illnesses are vomiting, diarrhea, fever, abdominal pain, and/or the chills. The Federal government has estimated that there is about 48 million cases of

Escherichia coli are rod shaped, gram negative bacteria often found in the gut of humans and other warm-blooded mammals (Jacques & Ngo, 2004). It is transmitted primarily through faecal contaminated food and water. Most strains of E. coli are not harmful to humans, however some strains are pathogenic and can cause symptoms including diarrhoea (Unknown, 2012).

Bacteria can exist almost everywhere, some are harmless, and some are harmful. There are thousands of different types of bacteria and they fall

You should always wear gloves to minimize the chance of bacteria entering the food from unclean hands.

coli were labeled as bacteria that should not be examined or touch without permission from the supervising teacher. Although the strain of E. coli used in this experiment was harmless, to avoid transmitting the bacteria to other organism, the experimenter handled the E. coli for caution (see Appendix H, I, J, K).

E. coli or Escherichia coli are a kind of bacteria that affects the intestinal or the digestive system of a human being, which can even lead to death. It is one of the subgroup of fecal coliform bacteria. E. coli O157:H7 is that toxic microorganism or bacteria which causes the intestinal disease in the human beings which is most likely to last about a week. The common symptoms of these diseases are that the patient will have diarrhea with blood (Clermont, Bonacorsi and Bingen 2000). However, the serve cases of this disease may lead to kidney problems, which can lead to death especially when the patient is a child or an elderly person. That is, it can act severely in those patients who have does not have a strong immune system. Some types of E. coli are normally found in the intestines of people and animals

Every year over 96,000 people contract E.Coli, 3,200 of those people are hospitalized for E.Coli, and over 31 people die each year from E.Coli (Food News). E.Coli (otherwise known as Escherichia coli O157:H7) is a disease that is spread in many ways, the most common way being raw and uncooked food in the restaurant being served to the customer. Another way E.Coli is spread is through contact human/animal feces. E.Coli can be prevented, here are some ways to do so; Cook all meats to at least 160 degrees fahrenheit, wash your hands with warm water and soap (especially after touching raw meats), wash off all kitchen supplies thoroughly, use only pasteurized dairy and juice products, use/drink treated water, If you travel to another country that may have unsafe water don’t use tap or ice water, avoid raw fruits and veggies (Web MD).

A pressing issue in our society is focused on the food industries. There have been many outbreaks of E.coli poisoning especially in the popular food chain Chipotle since late in 2015 to today. E.coli poisoning is a bacteria that lives in our intestines and can cause infections in the body if contracted. Our bodies can contract E.coli from not only food but also water. According to U.S Food and Drug Administration and The Centers for Disease Control and Prevention, the infection of E Coli poisoning has been linked to many Chipotle Mexican Grill Restaurants. According to the CDC has reported as many as 55 people who have been effected by E.coli poisoning in 11 states. According to the New York Times, they reported roughly 500 people the Pacific Northwest all the way to Boston have become ill

It can also be the center of disease if not cared for properly. The Center for Disease Control says more than 200 known diseases are transmitted through food. In the United States alone, an estimated 6 million to 81 million cases of illness and up 9,000 deaths are caused by food borne diseases each year. Keeping the kitchen clean is a simple, yet effective way, of preventing several cases of food borne illness. Here are some easy steps you can take to make your kitchen a safe and happy area of your home. Keep the clutter down. It is easier to clean a kitchen when you do not have to fight your way through it. Toss out or give away any gadgets and appliances you no longer use. Store small appliances in cupboards and cabinets. Display only a few decorations on your countertops. Keeping the extra surfaces to a minimum will provide less breeding ground for bacteria. Attend to large appliances regularly. Clean out your refrigerator on a regular basis. The easiest time to do this is before you do your weekly grocery shopping. Discard any food that shows signs of spoilage. Wipe down the shelves and door using warm, soapy water or cleaning spray. It is safe to use dish detergent in your water when cleaning your refrigerator, but avoid using a variety that has a strong fragrance. Clean up any spills on your stovetop each time you cook. Use warm, soapy water or a kitchen cleaner. If you have used the oven, wipe the surfaces and racks after the interior has cooled. It is easier to remove drips and grease from the oven as they happen. Remember to wipe down your stove hood and filter to remove grease and splatters after each use, as well. Wipe out your microwave after each use. Use a damp dishcloth that has been soaked in hot, soapy water. Use a little bit of baking soda to remove stubborn food sticking to the sides. If there are strong odors lingering in your microwave, put a couple slices of

Every person has bacteria that inhabit the skin and other body parts. Most of the bacteria are normal and not harmful to the individual. Certain types of bacteria inhabit different parts of the body because of the different resources the environment offers for the various bacteria. There are bacteria that thrive in the skin folds of humans because the moisture level and there is also a high salt level there, for example. The normal flora are opportunistic, and they need a way of entry in order to be harmful to the individual. Neisseria, Staphylococcus aureus, and Streptococcus are examples of bacteria that if given the opportunity can be harmful to humans. Growing the bacteria, gram staining and performing an oxidase test can be done

In everyday life, humans endure micro-organisms, bacteria, and fungi, due to Microbial contamination. This phenomenon occurs frequently, and people are unaware of the causes and effect of what microbial contamination can have to truly offer. By definition microbiological contamination occurs when non-intended or accidental introduction bacteria, yeast, mold, fungi, virus, prions, protozoa or their toxins and by-products is carried from one object to another object, person to person, or from an object to a person. (Sue,2007) Cross-contamination occurs during cooking. Specifically, it occurs when juices from raw meats or germs from unclean objects touch cooked or ready-to-eat foods.(Eleese Cunningham, 2015) or even in equipment at processing facilities not being cleaned properly, for instance, or any of the other numerous and sundry ways food can be mishandled a make it to someone, which can greatly increase the risk of food poisoning. (Danilo Alfaro, 2017) Cross contamination does not only consist of bacteria but furthermore, it consists of a virus or a toxin of some sort. (Danilo Alfaro, 2017). It ranges from complex multicellular eukaryotes to even the most unicellular prokaryotic organism, and at any crack or even any type of opening at West Carleton, there will be definitely living microorganisms being passed along from one person to another unconsciously.

Most of the foodborne illnesses are considered to be a major burden for the public health sector and therefore there are several ways in which they can be used in contributing toward increasing the cost of health care for most individuals in the society. Every year, the food related illnesses usually affect more than 48 million people in the US and that is the reason as to why they are considered to be dangerous for the overall society and economy at large. On a yearly basis, the food related illnesses contribute towards 3000 deaths of individuals in the US and also hospitalization of more than 128,000 individuals and this can lead to massive deaths of individuals in the society. A small percentage of these kinds of

Foodborne illnesses continue to be a major issue in the United States. The reason these illnesses occur is due to contamination of food and drinks through hazardous pathogens.

Bryan, FL. (1999). Procedures to Investigate Foodborne Illness Fifth Edition (p. 119). Des Moines, IA: International Association for Food Protection.

Foodborne microbes are already present in healthy animals that are raised for human consumption, usually in their intestines (HHS, 2016b). Contamination can occur during slaughter when edible meat comes into contact with small amounts of intestinal contents (HHS, 2016b). A hen’s ovary may become infected with some types of salmonella so that the internal matter in an egg that appears to be normal are contaminated with salmonella before the shell is even formed (HHS, 2016b). Filter feeding shellfish, especially oysters, can become concentrated with vibrio bacteria that naturally occurs in sea water, or other microbes that become present in the water from dumped sewage such as norovirus (HHS, 2016b). Other foodborne microbes can be introduced later in the food processing route by infected people or when raw agricultural products become cross contaminated (HHS, 2016b). Fresh produce is easily contaminated if the water used to wash it was contaminated with sewage (HHS, 2016b). Unwashed hands of food handlers can spread shigella bacteria, norovirus, and hepatitis A because they have been infected prior to handling food (HHS, 2016b). Cross contamination in the kitchen happens when