Egg Salmonella

In my opinion, world wide should have free range hens so there are healthier hens and eggs resulting in less salmonella spread, if they were free range they would be less stressed and they would not be so close together which would cause fights. If they were free range they would be healthier, and their eggs would be healthier for humans to eat because it would not carry salmonella, and the environment would benefit in many ways. Also the costs of free range living would be distributed onto the consumers in many ways.

The USDA issued interim regulations that restricted the interstate sale and transportation of eggs and poultry from flocks to protect the community from salmonella- infected eggs. The USDA has to collects samples from the flock, and if any of the test came out positive and its movement in interstate commerce would be restricted. In 1990, salmonella outbreaks were traced to three houses owned by Rose Acre Farms. Because the “test flocks” tested positive, USDA officials removed and killed sixty hens from the

For the seven interviews that the team conducted, three of the cases had eaten hamburger or ground beef, no cases had drunk raw milk, only one case had traveled outside Michigan, no restaurant or social event was identified in common, all of the cases had consumed lettuce, and six had eaten alfalfa sprouts. Appendix A shows the line listing of people who became ill with E.coli or E.coli symptoms from June 15 to July 15. Based on those findings no obvious linkages between patients were found. Appendix B shows the epidemic curve for this outbreak. The epidemic curve showed that the onset of illness among cases occurred from June to July with largest number occurring on June 22nd. Based on the appendix D, DNA fingerprinting

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

In the article Backyard Chickens Carry Hidden Salmonella by Aneri Pattani. She explains why 900 people are infected with salmonella and the chickens are not the culprits of this disease. The normal issue with contracting Salmonella is normally eating raw cookie dough or undercooked eggs or meat. But it can also be contract when people put objects that came in contact with their live poultry, or when they deal with their live poultry and touch their mouth. Dr Nicholas says “ this doesn't mean people are not supposed to have Backyard chicken, but it is very important to wash your hands and make sure you have separate clothes for when you're dealing with live poultry”. She advised to not let your outside birds live with you in your house and avoid

When these animals are taken to the slaughter house, their carcasses can become contaminated when come in contact with intestinal contents (http://www.cdc.gov/foodsafety/foodborne-germs.html). Fruits and vegetables can easily become contaminated when water used to wash off suspected bacteria is contaminated with sewage. The most common form of Salmonella comes from eggs, which can become contaminated when a hens’ ovaries become infected, causing the pathogen to lay on the yolk before the shell is completely formed around the egg itself.

Throughout history many arguments have arose concerning the matter of Factory Farming and the way we obtain our meat. But it is now, in early times, that the well-being of the animals are being observed. People started to witness the inhumane treatment of the animals before they were slaughtered. In the novel, “Eating Animals” the author Jonathan Safran Foer discuss the different ways the animals are abused along with the living conditions of the animals. Make no mistake I’m not trying to convince anybody to stop eating meat because I wouldn’t be practicing what I preach

Egg allergies most often occur in children and usually are resolve at a very young age. However there are some people may be allergic to eggs for their entire lives. People may be allergic to a certain protein in either the egg white or the yolk itself. A person with an allergy to egg whites may be able to tolerate the egg yolks and vice versa. There are, however, some people are allergic to

Consumer Reports said in 2009 that 66% of chicken tested was contaminated with salmonella or campylobacter. These are bacteria which cause life threatening food poisoning and may put your life in danger. When you cook your chicken to 165 degrees Fahrenheit, it will kill most of these bacteria making the chicken safe for consumption.

The report (http://www.cdc.gov/salmonella/live-poultry-07-15/index.html) is far from being a fake, and there have been 181 cases of salmonella reported this year in the US, 33 of them being hospitalized. Fortunately, not deaths have been registered, until this moment.

Contaminated poultry is a big concern to society as it poses a serious risk for human health. An estimated 4 million illnesses and 3,000 deaths per year (based on information provided by the United States Department of Agriculture) due to contaminated poultry. This scare has caused all poultry to be vaccinated to prevent harmful pathogens to reach and infect humans.

“Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness.” As of 2009, the U.S. Food and Drug Administration allowed restaurants to serve raw or undercooked food upon request so long as consumers were advised of possible risk factors (Zielke). One factor to consider is the chance of developing an infectious disease known as Trichinosis, also referred to as Trichinellosis. This disease is caused by a nematode, the Trichinella; the most common associated with this condition is T. Spiralis. This parasitic worm rests in the muscle tissue of an infected organism in the form of larvae encased in protective cysts. Upon consumption of the organism’s undercooked meat the hard shell of the cyst is dissolved by stomach acid, releasing the worms inside of a new host.

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,

Gram-negative bacteria cause numerous diseases and can affect all classes of poultry. Moreover, some of these bacteria can cause life-threatening complications and

* Ensure public safety: A majority of salmonella species can be inactivated if the restaurant chain operates at documented pasteurization temperatures. However, in the event of the infection reaching the public, there is a significant morbidity and mortality rate. Hospitalization and death rates can be as high as 33% and 3% respectively. (Schlundt, 2001) Exhibit 1 shows the number of Salmonella-related deaths and death rates in the past 10 years.