Essay Food Contamination

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

In the case of the Salmonella gastroenteritis outbreak after a reception, the origin of the illness comes down to the potato salad served at this event, however, the investigators are not certain of the mechanism of contamination. Whether the service worker (infected) might have unknowingly contaminated the food item or whether the food service worker also was infected through the same source as the case-patients remains unclear.2 Because the mechanism is unclear, it’s hard to identify if any of the ingredients in the potato salad were the culprit. In many cases, however, investigators are able to identify the mechanism for contamination.

6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment

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.

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

Due to the alarming lack of attention and care to the raisings of meats used in fast food restaurants, foodborne illnesses can and have appeared in items from places like Taco Bell and Jack in the Box. These diseases can then spread rapidly among the community as family members, classmates, coworkers, and even strangers come in contact, direct or indirect, with the infected: “People have been infected by drinking contaminated water, by swimming in a contaminated lake, by playing at a contaminated water park, by crawling on a contaminated carpet” (201). Schlosser reveals how vulnerable communities are to foodborne outbreaks - areas as small as a neighborhood or as large as a state are all susceptible to an outbreak. Because of this, people should be more careful of what they eat and should be more aware of where their food really comes from, both for their own sake and their

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.

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

Escherichia coli (E. coli) is a bacteria usually found in warm blooded organisms such as human and animal intestines. Although there are large groups of E.coli, most strains are harmless. Other strains of the bacteria may cause diarrhea, respiratory illnesses and food poisoning. Some strains such as O157:H7 can cause kidney failure or severe anemia. Exposure to E.coli can be in the form of food, water, undercooked meat and even raw vegetables. Symptoms may include: nausea and vomiting, severe stomach cramps and stomach tenderness, diarrhea containing blood.

Foodborne illnesses is an important problem in the United States, which cause a total of 19,056 infections, 4,200 hospitalizations, and 80 deaths were reported in 2013. Moreover, foodborne illnesses cost the United States an estimated $152 billion per year in healthcare (Scharff, 2010; CDC, 2014). E. coli O157 belonged Shiga toxin-producing Escherichia coli (STEC), it was usually classified pathotypically as enterohemorrhagic Escherichia coli (EHEC) (Bryan et al., 2015). Between 2000 and 2010 have 5688 cases of O157 STEC infections were reported by FoodNet sentinel states, while the rate of O157 STEC infection decreased from 2.17 to 0.95 per 100,000 (Gould et al., 2013). By the way, Magwedere et al. (2013) also reported retail ground meat samples were purchased at grocery stores, local farmers’ markets, and online vendors, out of 16 ground chicken samples, 7 samples tested positive for O157 STEC. On the other hand, E. coli also causes diverse extraintestinal infections by uropathogenic E. coli (UPEC), urinary tract infections (UTI) is a good example to illustrate. The economic burden associated with urinary tract infections is estimated to be approximately 1.5 billion in the United States annually. According to previous studies, the food animal and meat reservoir might exist and isolate from retail chicken meat products for UPEC (Jakobsen et al., 2010; Shortlidge et al., 2013; Natalie et al., 2015). In recent research suggested UPEC besides the ability to

One of the most frequently worldwide foodborne diseases outbreak was caused by the enterotoxin produced by the Staphylococcus aureus (S. aureus). When certain strains of S. aureus is growing, the enterotoxin is produced as a byproduct. In favorable condition, enterotoxin is not produced by the S. aureus. Generally, the toxin will be produced once the total cell numbers reach 100,000 per gram of meat. Enterotoxin is high heat resistant which not able to remove by the normal temperature and time used to process or cook foods. It also could withstand high salt levels, nitrite and grow in the condition with or without air. S. aureus is often present in the mucous membranes which are the nose and throat, the surface of the skin and hair. It can also present in infections lead to the occurrence of food contamination. For an example, S. aureus could be transmitted through the air and contaminate the meat from the carcass during the processing. Foods that often contaminate with S. aureus included ham, corned beef, salami, bacon, barbecued meat, salads, the baking product containing cream and cheese.

This scenario, according the Centers for Disease Control and Prevention (CDC) is a typical scenario when families [adults and children] develop E.coli from contaminated foods, such as ground beef [most common source of E.coli], vegetables that have been exposed to manure in their growing stage, and unpasteurized juices (Mayo Clinic Staff, 2014). Upon observation, of the epidemiologic information in the case study, my hypothesis [preliminary guesses as to the source of the infection] is that that those who sought treatment in the emergency room had all eaten hamburgers, made with undercooked ground beef, at the same fast food restaurant.

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,

This is caused by food-borne pathogens such as bacteria, viruses and parasites that can seriously harm or even kill you. Forty cents of every U.S dollar spent on food is for restaurant or prepared foods, which allows for more possibility of consuming cheap foods prepared by inexperienced handlers, posing a greater risk of improper cooking and/or cross contamination of foods. When preparing meals at home you can better control the temperatures when cooking meats, keep hands and countertops clean and properly wash your raw produce.