Causes And Consequences Of 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

Food borne illnesses such as salmonella or Ecoli as many people sharing the same foods and cause make everybody sick at the same time

This case study, finalized and updated onto the Centers for Disease Control and Prevention, talks about the Multistate Outbreak of Salmonella Wandsworth Infections Linked to Veggie Booty. Publishing this outbreak onto their website makes it very beneficial and helps the public realize the importance of food health. Food health is just as important as overall public health. It is essential because people need to consume food in order to live, and if their food is tainted or contaminated, it would cause health problems and sickness and in some extreme cases, death. Ensuring food health will overall promote public health in the long run.

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.

The biggest question for preventing foodborne illness comes from companies following safe sanitation practices, and promptly reporting all incidents of foodborne illnesses when an outbreak occurs. Many former outbreaks of foodborne illness end in companies leaving out vital information of the events that occurred in their facilities the day of the outbreak. In order to stay up to date on current outbreaks, each state routinely monitors diseases that are to be under surveillance by the public health department

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

The main public health problem that is discussed in my case is the decline of state funding for food safety. Although it is mentioned that budget cuts are occurring in other state health departments in the United States as well, the population that this case has specifically discussed is in Baton Rouge, Louisiana (Realmuto & Sutaria, 2011). The Louisiana Health Department experienced an influx of budget cuts, where the Environmental Health Department had faced 20% of reductions (Realmuto & Sutaria, 2011). The Louisiana Food Safety Program inherited the most reductions in funds. According to the CDC, 48 million food borne illnesses occurs in the U.S. yearly, 128,000 are hospitalized, while 3,000 die from food borne illness (CDC, 2014). State and local health departments hold a vital role in food safety inspections that are used to prevent food borne illness out breaks. These

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.

Foodborne illnesses are infections of the digestive tract caused by eating infected foods or drinks. These illnesses are caused by pathogens such as harmful bacteria, parasites, and viruses. These pathogens cause death or get people hospitalized. Some examples are Salmonella, E.coli, and Norovirus. These are found in raw and undercooked

The Centers for Disease Control and Prevention (CDC) define epidemic as “the occurrence of more cases of disease than expected in a given area or among a specific group of people over a particular period of time.” Epidemic of an infectious disease can be precipitated by a change in the host population, for example, an increase in the density of a vector species or an introduction of a new parasite due to an ecological disaster (flooding, famine, earthquake, etc). Epidemic can also be caused by human behavior (population growth and migration, war, sexual behavior, urban decay, etc), international travel (movement of goods and people), technology and industry (widespread use of antibiotics, organ/tissue transplantation, food processing/packaging, etc), and microbial evolution (adaptation of microbial organism to the environment). In the recent years, delayed or inadequate prevention programs or lack of effective communications between the public health agencies has contributed to the insurgence of epidemics.

Over the years, the Centers for Disease Control (CDC) have identified several risk factors and estimated that 76 million cases of foodborne illness occur annually in the United States. Risk factors that contributed to

This necessitates the development of policies and programs on foodborne illness and incorporating those to accreditation, which must be highly prioritized by public health departments as it signifies that it is meeting the high national standards in providing public health services to the community, strengthens the delivery of public health services and programs, improves public health infrastructure and increases accountability and

The next food contamination outbreak was by the Piccalilli Catering Company. The outbreak occurred on Melbourne Cup Day, at 14 different events. The contamination in the mayonnaise is thought to have come from one or more of the 20 raw eggs used in 5 batches of the mayonnaise. The mayonnaise was used on the potato salad as a dressing. Even with expert evidence Noel Noonan said “exactly how the salmonella got into the mayonnaise is unclear.” There is a high chance that the bacteria was transferred into the egg via the shell. There was 62 people that were affected by the Salmonella and of that, one death. The Magistrate discovered the company had failed to tell anyone about the warning of the quality of the eggs, neither did they perform a satisfactory check on the