Essay on Food Borne Illnesses Work Sheet

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

Schwan’s Sales Enterprise had the largest foodborne illness outbreak in history in Marshall, Minnesota around 1994 (Rubenstein, 1998). Cliff Viessman, a tanker truck operator transported a shipment of raw eggs that may have been infected with salmonella bacteria. The suspected contamination was unknown to Viessman’s employees. A foodborne illness is an infection or irritation of the gastrointestinal that caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. The company truck was parked and pressure washed to eliminate the bacteria. The next assignment was to transport ice cream mix to the Schwan’s plant (Rubenstein, 1998). Schwan’s company heard about the bacteria that may have affected their product and

The book Poisoned by Jeff Benedict was not only enjoyable but also has a lot of information concerned food safety. The author writes chronologically a story about the Escherichia coli O157:H7 outbreak that took place in Washington State on 1993 because that event change the way American eating habits. The outbreak was confirmed by Dr, Phil Tarr after he was receiving many patient who were children under 10 years old, and had the same symptoms. The number of patient and the brutality of the symptoms leaded to Dr, Tarr to contact an old friend that they used to work together particularly in E.coli. Tarr's friend was John Kobayashi who has the high position in the Department on the public heath Washington State Public Department (Benedict, 2011).

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

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

For the module 1 SLP, we’re going to take a brief look at Salmonella and some of the factors that play a role in a foodborne outbreak. We’ll look at etiologic agent, host factors, and environmental factors as well as host factors and how they can play a role in the occurrence. First and foremost, we need to see what salmonella is and then we can break it down when we look at the other factors.

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.

There are many things that could have contributed to all those kids and the chaperones getting sick. Things that could have caused the outbreak are the food handlers not following the correct procedures.Cooking the food enough and having the correct temperature are some of the procedures that the food handlers could have messed up to cause the outbreak.

2. List what it is caused by (specific scientific and common names of the organism: Escherichia coli

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.

Is the food were eating safe? What exactly is going into my body? Will I get sick or die from eating or drinking this? These are questions millions of Americans are puzzled with everyday. Approximately 325,000 Americans are fossilized and 5,000 die from food-borne disease. Some people think that whatever they are eating and putting into their bodies is safe, for me, that’s not true.

A mother of a young child called the Vermont Department on February 5 to report the possibility of a foodborne disease outbreak after her child aged 5 years and two other children of her neighbor aged 7 and 10 years became ill with a lot of vomiting and diarrhea that took place within an interval of 12 hours. The child’s sickness became severe that the mother took her to a local hospital where she was kept at the emergency department.

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.

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,

The symptoms start appearing after two to five weeks of infection. The main symptoms are nausea, vomiting, diarrhea, low fever, rashes, loss of appetite and yellowing of skin (jaundice), abdominal pain. Diarrhea occurs in case of children. No specific treatment is there. Patients need adequate rest and proper nutrition. If skin becomes yellow then the patient needs a blood test or a liver panel test. If a person vomits for a long period amount of time, they get dehydrated; then, only then, hospitalization is needed. Patients should drink a plenty amount of water, or fluids. He or she should take food, which does not cause any harm to the liver. Patients should avoid tea, coffee or any alcoholic beverages, which causes harm to liver. He or she takes adequate rest. He should not take any medicine which causes harm to liver. If patient is confused about taking medicine then he or she should consult a doctor. Techniques for growing HAV in cell culture have made it possible to generate sufficient amounts of virus for vaccine production. Several inactivated or live attenuated vaccines against hepatitis A have been developed, but only four inactivated hepatitis A vaccines are currently available internationally. All four vaccines are similar in terms of efficacy and side-effect profile. The vaccines are given parenterally, as a two-dose series, 6-18 months apart. The dose of vaccine,