Cause And Effect On Foodborne Illness

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

illnesses is very serious and is not only spread through human interaction with the food, since

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

A) Emerging Infectious Diseases reported an example of a real life outbreak of community-acquired foodborne illness caused by methicillin-resistant Staphylococcus aureus (MRSA) in January 2002, from the Tennessee Department of Health, Nashville, Tennessee, USA. A family purchased a dinner of shredded barbeque pork and coleslaw from a convenience and delicatessen market. The pork was reheated in the home microwave, and three adults ate the food after it was bought. Three to four hours after eating the meal, the three adults who had not eaten another common meal together in the preceding week had nausea, vomiting, and stomach cramps. The two children who did not eat the food did not become sick. Two of the three adults were hospitalized for evaluation, and then they were treated and released.

Foodborne illness is one of the more common illnesses that affects every 1 in 6 Americans each year according to the Center for Disease Control (CDC) (cdc.gov). Of those 48 million people, about 128,00 are hospitalized while 3,000 are left dead (cdc.gov). Foods such as: fruits, vegetables, meat and poultry, and shellfish, are the number one causers of foodborne illness. Produce accounted for the highest affecting food group with leafy greens causing more than 46% by the norovirus (https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html). Poultry accounted for the most deaths with findings of Salmonella and Listeria as the two main bacteria causing agents.

Food borne illness is a big issue in the United States. Each year up to 5,000 people die from foodborne illness… something that plays a role in foodborne illness is boxing labels such as expiration dates. Another thing that is another big part in foodborne illness is the way it processed or cooked. When the government monitors food safety, there are fewer foodborne illnesses that make people sick.

Other countries could be using for example contaminated water that they did not know about. Or from traveling a great distance by ship or plane the food could be contaminated in the process. To prevent disease of food-borne illness can be done in multiple ways. First, we can eat fresh local produce so that there is no worry about getting diseases while transporting the food. Stepping away from the processed foods can help because processing centers have been linked to having harmful chemicals and bacteria. Therefore eating fresh local food helps reduce the possibility of food-borne

In 2011, the long-term problem of infections with 6 main pathogens transmitted commonly through food didn’t changed in 2006-2008. The Food Safety Modernization Act of 2011: It gives FDA further command to regulate food facilities, form standards for safe produce, recall tainted foods, inspect imported foods, and develop in surveillance and react to outbreaks. It calls on CDC to restore surveillance and outbreak reactions. Melanie Miller, an official with the partnership for Food Safety Education, says, “While the U.S. food supply is among the safest of the world, harmful bacteria can still find its way into our

Nina Redman talks about the international food safety and how it works against the foodborne diseases. The world Health Organization (WHO) plays a major rule on food safety by publicizing the safety related programs and workshops. Beside bacteria and viruses, Nina also wrote about some other food safety threats such as hormones in milk, overuse of antibiotics in farm animals, genetically engineered plants etc. Risk assessment is a tool that scientists use to reduce the risk of these threats. The foodborne illness/disease most likely happens from the bacteria. DNA “fingerprinting” is one of the best tool that scientists have invented to investigate the foodborne illness.

Food poisoning is a broad term for a variety of food-bourne illnesses that people can catch from consuming contaminated food. Symptoms of this disease can include abdominal cramps, upset stomach, diarrhoea, nausea, vomiting, dehydration and fever. Cross-contamination of food that spreads bacteria, other types of pathogens, issues with how food is grown, improper handling of food and poorly refrigerated food are major causes of this illness. Typically, a doctor will attempt to find the cause for food poisoning before prescribing the appropriate treatment for it. Antibiotics are effective in certain instances, other times, different measures are required. Most cases do not last long when diagnosed correctly.

Food safety can be defined as a scientific regulation expressing treatment of food, its preparation, transportation and most importantly its labeling and storage in ways that blocks foodborne virus. This includes a number of practices that should be trailed to prevent possible food related health hazards in all the ways.

A foodborne illness is an infection or poisoning caused by bacteria, viruses, parasites, or chemicals whose mode of transmission is by food. A foodborne outbreak is an illness event that typically includes two or more people infected from the same food.1 Causative agent: Norovirus. Reported to CDC were three norovirus outbreaks of acute gastroenteritis (AGE) that occurred on college campuses in California, Michigan, and Wisconsin during fall 2008. College campuses are at particularly high risk for norovirus outbreaks because of the large volume of students living in small, crowded dormitories.2

Bacterial gastroenteritis can occur to a person or a group of people that all ate the same contaminated foods. Often this kind of outbreaks occurs after eating at restaurants, large social functions, cafeterias, or picnics. The contaminated food with pathogens or their toxins can occur by not appropriately following food safety protocols used in food preparation and handling at homes, restaurant and grocery stores (Department of Health, Victoria 2012). Food prepared with contaminated egg products, raw eggs and undercooked poultry meat and pork were found as the primary sources of Salmonellosis (Wattiau P et al.2011).

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

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,