Food Safety and Food Borne Diseases Essay

A-Labled with date received and use by date,if a pckage is opend date when it was opened ,The frozen food must be proper wraped to avoid freezer burns . All above needed

Keep the date opened on containers or leftovers, do not use past safe date (varies by type of foods).

Everybody loves food, everybody has to eat. Unfortunately not all food is safe for us to consume, even though it may appear to be safe. There are over 200 known microbial, chemical or physical agents that can cause illness when ingested(Acheson, 1999). There has to be regulations to keep the US and EU citizens healthy and protected from these harmful agents in our food. In the United States, this is where the FDA(Food and Drug Administration) the CDC(Centers for Disease Control) and the USDA(United States Department of Agriculture) step in. The FDA controls food and drug regulations, the CDC helps identify pathogen and diseases and the USDA deals with meat and poultry regulations. In the European Union(EU) a close FDA

Refrigerators have a specific way that it should be stored as it stops the chances of cross contamination so the order is; on the bottom fridge all the fish and raw poultry meats are stored this is to make sure that blood doesn’t drip from the meat onto the

. . only because the expiration date on the carton has passed” (64). Also, making sure to give my dog Charlie all the leftovers instead of shoving “. . . it into the back of the refrigerator for six months or so before discarding it” (65). My whole family is on board with this except my sister. She is religious about if it's expired you can't eat it. Doesn't matter one day or one week she will refuse to eat it and throw it out. I tell her that “all except the most phobic people would be willing to eat from a can even if they came from a dumpster” (62). That said she still combs the pantry looking to save us from the life threatening bacteria that causes botulism which is “. . . very rare with modern canning methods” (62). As much as I try to convince her that the expiration date is just a recommendation she still insist that her policy of waste is the best one. Even though in one instance she did find a can of spaghettiO’s at my grandmother’s house which had been expired for seven years and I had no objection to her throwing that out. Overall, I think people need to learn that the expiration date is just a recommendation and that a box of mac and cheese that “expired” in November 2014 can still be enjoyed on November 2015 without any noticeable changes in

 What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite.

Foodborne illness is one of the more common illnesses that affects every 1 in 6 Americans each year according to the Center for Disease Control (CDC) (cdc.gov). Of those 48 million people, about 128,00 are hospitalized while 3,000 are left dead (cdc.gov). Foods such as: fruits, vegetables, meat and poultry, and shellfish, are the number one causers of foodborne illness. Produce accounted for the highest affecting food group with leafy greens causing more than 46% by the norovirus (https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html). Poultry accounted for the most deaths with findings of Salmonella and Listeria as the two main bacteria causing agents.

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

Today, most medication have child-proof lids and other safety gadgets to prevent children from accidentally swallowing it. The expiry date on any medication should also be respected, as it can be harmful to take old medicine. One should regularly check the content of the medicine cabinet and get rid of old pills and medication.

Update the kit every six months, ensuring all foods purchased and placed in the kit remain fresh and edible. Learn the difference between best by date and life sustaining date to ensure food will provide the required nutrition during a crisis. When checking the kit, make certain all packages remain sealed to make certain the foods are still of high quality and no invaders have made their way into the package. This isn't an issue with Augason Farms foods, thanks to the packaging methods used, yet other foods included in the kit may be a problem, thus this step should never be overlooked.

It can also be the center of disease if not cared for properly. The Center for Disease Control says more than 200 known diseases are transmitted through food. In the United States alone, an estimated 6 million to 81 million cases of illness and up 9,000 deaths are caused by food borne diseases each year. Keeping the kitchen clean is a simple, yet effective way, of preventing several cases of food borne illness. Here are some easy steps you can take to make your kitchen a safe and happy area of your home. Keep the clutter down. It is easier to clean a kitchen when you do not have to fight your way through it. Toss out or give away any gadgets and appliances you no longer use. Store small appliances in cupboards and cabinets. Display only a few decorations on your countertops. Keeping the extra surfaces to a minimum will provide less breeding ground for bacteria. Attend to large appliances regularly. Clean out your refrigerator on a regular basis. The easiest time to do this is before you do your weekly grocery shopping. Discard any food that shows signs of spoilage. Wipe down the shelves and door using warm, soapy water or cleaning spray. It is safe to use dish detergent in your water when cleaning your refrigerator, but avoid using a variety that has a strong fragrance. Clean up any spills on your stovetop each time you cook. Use warm, soapy water or a kitchen cleaner. If you have used the oven, wipe the surfaces and racks after the interior has cooled. It is easier to remove drips and grease from the oven as they happen. Remember to wipe down your stove hood and filter to remove grease and splatters after each use, as well. Wipe out your microwave after each use. Use a damp dishcloth that has been soaked in hot, soapy water. Use a little bit of baking soda to remove stubborn food sticking to the sides. If there are strong odors lingering in your microwave, put a couple slices of

According to John Cage, "Food, one assumes, provides nourishment, but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.” I agree with Cage who food that can cause disease in several stages, from production to transport, storage, processing, cooking, and eating. Foods with a high risk of contamination include poultry, eggs, dairy products and fish or shellfish. Therefore, food safety is a matter of particular importance around, is actual to eat the food safety is becoming the fundamental right for every human being because it contributes greatly to improving human health people, quality of life and

In 2015 there was a foodborne illness outbreak at Chipotle; a common and very popular restaurant. The outbreak had hit several states and a total of 22 were effected by E. Coli and some even had to be hospitalized (Time 1). This goes to show that consumers are not being concerned enough with the food they are eating, even at a favorite restaurant. Foodborne illnesses are preventable, a common problem, and health issue, but they can be very serious and even fatal. Studies shows that there have been 48 million cases of food borne illnesses annually which is 1 in 6 Americans each year. This results in 128,000 hospitalizations and 3,000 deaths (U.S Food and Drug 1). Food Borne illnesses are infections that are usually caused by bacteria, molds and toxins, parasites, and allergens. Specific examples of the dangers of food safety are illnesses such as botulism, E. coli, and salmonella. These illnesses can lead to long term effects including, kidney failure, chronic arthritis, brain damage, and even death. Most people are not aware of the food they are consuming and need to be more concerned to prevent any further illnesses or problems. Consumers are not aware enough of the

Fruits, such as banana, pineapple, mango, apple, orange, et al, are not to be preserved in the freezer but in the refrigerator, as well as those that have been reduced to smaller units (into a container), or better known as semisolids because if frozen, they might come out differently, abruptly mucky and may lose their original or natural flavour and potency if not covered before being put in the refrigerator. Several mistakes have been made by many several times as to how to safely defrost frozen foods, ignoring carefully acceptable methods; they defrost frozen items in hot water or regular room temperature which may be detrimental to their health, depending on how individual body system works or operates. According to the USDA (2013), food is to be defrosted with cold water (at about 40° C or O), in the refrigerator or microwave but contrary to that, as cited by Sara G Miller in “Listeria in Your Freezer: How long the bacteria survive” (May 25, 2016), Benjamin Chapman affirms that not all foods can be defrosted in

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,