Table of contents 1.0 Introduction 1.1 What are Noroviruses? 1.2 Survival characteristics 2.0 Case study 2.1 Background 2.2 Food-borne illness 2.3 Food safety 1.0 Introduction 1.1 What are Noroviruses? What are Noroviruse? Lawley, R., Curtis, L.C. and Davis, J. (2008, p123 - 126) explain in the book that Noroviruses is the name given to group of related non-enveloped, single-stranded RNA viruses that have recently been catalogue in the family
made it possible for food, people, and manufactured goods to be transported from one nation to the other, though this has been an interesting phenomenon that opened the financial doors for citizens globally, still there is a cause for concerns as it relates to the negative impact this movement as on public health. I wouldn’t say that steps should be taken to reduce the flow of these goods or food items but rather put proper measures in place to ensure that all items especially foods are up to standards
Summary: A food protection plan is essential in todays fast pace world, where globalization and international trade and improved means of transport has served to distribute food around the globe, even to remote regions in the shortest possible time. The significance of this trend is that food prepared by a few can pose a threat to many people, if it is not prepared under proper sanitary conditions and hygienic practices. It is imperative that food manufacturers, processors, distributors, and all food related
causes of disease, have been monitoring the epidemic of food borne illnesses since 1864 (CDC.int). According to the Center for Disease Control and Prevention (heretofore refereed to as the CDC) approximately 1 in 6 Americans (roughly 48 million) contract food poisoning every year. Of the infected, on average food borne illness are responsible for 128,000 hospitalizations and 3,000 deaths per year as reported in the CDC 's 2011 Emerging Infectious Diseases. The CDC has identified 250 diseases stemming
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, preparation, and storage of food in ways that prevent illness. This includes a set of laws that should be followed to stay away from potentially severe health hazards. Food can transmit disease from individual to individual, and also serves
most people do not like difficult investigations that call for heavy research or reading. Give the angry crowds the name and address they will react. Although the food supply has rules, regulations and safety procedures on how to treat the food, clean it and remove harmful food-borne illness; mishaps in the procedures can lead to food-borne illnesses that can not only damage our health, but can also be fatal. So why are consumers being misled by products and instinctively misguided? The very process
Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes, or pathogens. In addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and parasites that can be food borne. (Center 1) Food
most people do not like difficult investigations that call for heavy research or reading. Give the angry crowds the name and address they will react. Although the food supply has rules, regulations and safety procedures on how to treat the food, clean it and remove harmful food-borne illness; mishaps in the procedures can lead to food-borne illnesses that can not only damage our health, but can also be fatal. So why are consumers being misled by products and instinctively misguided? The very process
Introduction Safety is a big issue among the elderly population because of the physiological changes, psychosocial changes, cognitive changes, as well as, a decline in function. These progressive alterations put them in the high-risk category for many things. Fortunately, the majority of the populations are aware of the more predominant safety risks the older adult face such as falls and chronic diseases. On the other hand, many people are also unaware of the dangers of food borne illnesses and
involved in food contamination and sanitation Contamination of food at any stage from production to consumption will produce bacteria, parasites, toxins eventually causing food-borne diseases. While contamination is not performed as a practice, it can happen naturally or as a result of environmental factors such as heat and humidity etc. Bad food hygiene and sanitation, mishandling of food along the food production chain add up to the food-borne diseases outbreak on a large scale. Food contamination