Case Study On Food Poisoning

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

 To ensure that all concerns / complaints are dealt with in accordance with the

Salmonella is a bacterial disease that occurs in the intestines, the signs and symptoms can be; fever, or other illnesses such as diarrhea and abdominal cramps. People typically get salmonella from contaminated foods, which seems to occur frequently from poultry and eggs (Nordqvist, 2016). This is just a basic look at salmonella though, next we need to look at the epidemiologic triad (host, agent, and environment) and see how each plays a role in a salmonella outbreak.

The reporting party is (RP) Ophelia Larose the grandmother of the foster child Aniyah Blake. The RP stated she and the biological mother had a visit with Aniyah on 6/19/15. The RP the foster father (Mark Cannon) did not bring food or diapers for the visit. When foster father was asked about the missing items the foster father replied "the FFA did not provide me with them when they dropped Aniyah off." The RP stated the child appeared very hungry and the bio mother provided the child with a bottle and diapers. The foster child had a diaper rash according to the RP. The RP got the impression the foster father did not want to participate in the

Opposing view point online collection in the article “Food Safety” explains that food safety is an issue that very few people think about until they become sick. Opposing viewpoints online collection supports their explanation by giving statistics on the amount of people that get sick each year along with the different types of foodborne illnesses there are. The author’s purpose is to show the dangers of foodborne illnesses by estimating that “40 million people experience foodborne diseases every year. In order to eliminate foodborne illnesses they must set a certain food standard. The author establishes a formal tone for the reader. This work is significant because it informs the readers what we need to do for solve the food safety issues

Observation of signs and symptoms of illness, reactions to treatment, general behavior, or general physical condition, and determination of whether the signs, symptoms, reactions, behavior, or general appearance exhibit abnormal characteristics, and implementation, based on observed abnormalities, of appropriate reporting, or referral, or standardized procedures, or changes in treatment regimen in accordance with standardized procedures, or the initiation of emergency procedures (Business And Professions Code, n.d.).

So it can be concluded for this premises that the patient who is suffering from

4. The symptoms the client described that were consistent with the diagnosis. Describe at least 2 symptoms from the diagnostic criteria.

These warning sign or behaviors are clinically significant as evidenced by either of the following:

To ensure that all concerns / complaints are dealt with in accordance with the procedures.

Clostridium perfringens is known to be one of the most spread foodborne pathogen in the world, generally referred to as the "food service bug.” There are two types of food poisoning, identified as, type A and type C. Type A is the most common human disease, which is caused by a bacterial disease that discharge alpha-toxins in uncooked or improper handled of meat. This type of food poisoning, although usually mild, can have some devastating outcomes to any individuals’ health. The side effects of bacterial contamination can go from swelling, stomach discomfort, gas gangrene infection and even cause death. The injuries caused by gas gangrene known as “Clostridial myonecrosis,” that multiplies throughout the surface of the skin as the gases are released from its alpha-toxins, in which the bacterium's aging process of digestion results in immediate tissue

Salmonella: “the name of a group of bacteria, is one of the most common causes of food poisoning in the United States” (U.S. Department of Health & Human Services 2015). Salmonella is usually found in contaminated eggs, poultry, meat, cheese, fruits, vegetables, etc. Symptoms may include diarrhea, vomiting, cramps, and fevers. Salmonella usually last between 4-7 days while the best course of action is to hydrate with clear fluids and get plenty of rest. The best way to avoid catching this bacteria is to have proper cleanliness, cook foods to direct temperature, refrigerate food, and keep it separated.

A student of UC Irvine School of Medicine had discovered that bacterial toxins could cause food-borne botulism which is absorbed through intestate lining and into the bloodstream. This toxin is often deadly paralytic illness which is produced by bacteria and it can be found in rotten, uncooked foods and even in dirt. Botulism is listed as a true 1 agent by CDC; this could also be used as a biological weapon.

Common illnesses that can occur are salmonella and trichinosis poisoning resulting from improper handling of chicken, eggs or pork (Jardin, 2009, para.2). Diseases such as: campylobacteriosis, cholera, and listeriosis also make the list of illnesses (Jardin, 2009, para.1). These diseases are the versions of food poisoning, which can be life-threatening. According to the World of Health article published in 2007,

Food contamination refers to foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption.