Food Contamination

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.

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.

In order to determine if the teams hypothesis was correct we looked at specific criteria like: Temporality, strength of association, dose-response, reproducibility, biological plausibility, and other explanations, cessation of exposure, specificity, and experimental evidence. From the case-control study, there is strong epidemiologic evidence linking alfalfa sprouts to the outbreak. There is clear evidence of temporality because the exposure to alfalfa sprouts came before the onset of E.coli symptoms. Because the cases came from at least 10 different counties in one state it seems unlikely that contamination of the sprouts occurred in the homes of the cases or individually in all the stores where they were purchased. Because two sprouting facilities were associated with the implicated alfalfa sprouts and a single lot of seeds were common to

A report done by the CDC indicates that within the year of 2013, there have been two reported cases of E. coli. In one case, and investigation done by local, state and federal officials revealed that two consumptions of ready to eat salads produced by Glass Onion Catering and sold at Trader Joe’s had a total of 33 people infected with an outbreak strain of STEC O157:H7. Of the 33 there was 1 person in Arizona, 28 in California, 1 in Texas and 3 in

Food safety and assistance is a big problem in the United States. The government has many different programs to help the needy and keep the food regulated. The FDA and USDA have different programs and acts to help protect the people that buy the food products. There are tons of ways that food can be contaminated through the production process; for example, cross contamination. The Supplemental Nutrition Assistance Program provides the assistance for low income families or individuals to purchase the nutritious food they need and the Hunger-Free Kids Act is a government run program that helps get kids the nutritious lunches they need at school to keep them full throughout the day. Two, of the many food safety regulations are the Food Safety

The United States government needs to work on their food regulations. 48 million Americans become sick each year from food- related diseases, 128,000 are hospitalized, and 3,000 die.

In recent years, the Food and Drug Administration (FDA) have set new regulations and standards that people who are producing raw sprouts, alfalfa sprouts, need to follow in order to reduce the amount of outbreaks related to E. coli, Salmonella, and other related pathogens. There are multiply different ways to treat raw sprouts from seeds to full growth. No one way is right, but it is recommended that people do whatever possible to keep consumers and themselves safe. Some of these regulations that are put in place, include the disinfection of seeds and sprouts, as

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.

However, according to Doyle, et al (2015), there has been reduction in the number of outbreaks and illnesses due to E.coli infections in the past 15 years. This is due to CDC mandate that clinicians conduct laboratory testing and reporting of microbial agents that cause illnesses. As a result, foods highly at risk of getting contaminated are being monitored, inclding natural foods that contain little or no antimicrobial agents (p. 254). Also, clinicians have taken more active role in educating people about ways to prevent or reduce foodborne diseases. Washing hands properly as well as changing cutting boards after handling raw poultry or meat is very important for food

Contaminated food that some companies had been recall about their product. Also about the victims of the contaminated product that they are consuming. For example, if a woman buys a bag of chips from the company of Cheetos and the product is contaminated, she can call to the FDA (Food and Drugs Administration) they recall that company for that product. In addition, is going to cover more about the recalls that some companies have and the cause of that recall. Also, about the recalls by don’t showing or warning about all the ingredients that the product has. However, all this information is going to cover all that themes.

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

coli, another undisclosed truth comes to light in this documentary. To get rid of the E. coli, our meat products are thoroughly cleansed with ammonia. Ammonia is a chemical that most Americans recognize as a household cleaning item, and now this chemical is in our meat. We are being secretly exposed to this chemical and it is not even guaranteed to work 100% of the time. However, this is not the only chemical used in our food. When eating an out of season fruit, Americans run the risk of eating a fruit that is artificially ripened. Since tomatoes cannot grow in America in the winter, they are picked while green from overseas. Once they arrive in America and are ready to go to market, they are ripened with ethylene gas. Ethylene gas “contains traces of arsenic and phosphorus hydride” (Siddiqui). These traces can cause chronic health defects such as “vomiting, diarrhea with or without blood, burning sensation of the chest and abdomen, thirst, weakness, permanent eye damage, etc.” (Siddiqui). As we can see, the major food companies hide very serious issues from the public, because if they knew the truth, many consumers would be appalled and possibly stop buying their products.

A pressing issue in our society is focused on the food industries. There have been many outbreaks of E.coli poisoning especially in the popular food chain Chipotle since late in 2015 to today. E.coli poisoning is a bacteria that lives in our intestines and can cause infections in the body if contracted. Our bodies can contract E.coli from not only food but also water. According to U.S Food and Drug Administration and The Centers for Disease Control and Prevention, the infection of E Coli poisoning has been linked to many Chipotle Mexican Grill Restaurants. According to the CDC has reported as many as 55 people who have been effected by E.coli poisoning in 11 states. According to the New York Times, they reported roughly 500 people the Pacific Northwest all the way to Boston have become ill

GMOs (GMOs - genetically modified organisms), are made for human and/or creature use by utilizing the most exceptional atomic science methods. The plants and/or edits here and there have been modified in a research center to upgrade certain imperative characteristics, for example, expanded imperviousness to herbicides or enhance beneficial worth. The improvement is typically embraced through reproducing. In the previous decade hereditarily altered sustenance have been up for discussion about whether these nourishments are valuable to our general public or on the off chance that they are really destructive. GMO sustenance is an issue on the grounds that it gives organic contamination and GMO significantly influences to nature and humankind.

“In the United States of America, for example, around 76 million cases of food-borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.”