Foodborne Diseases : An Undeveloped World Problem Essay

In order to understand foodborne illnesses There are four types of pathogens microorganisms that they can contaminate the food and cause illness, than there is different conditions affect the growth of this foodborne harmful microorganisms we also need to know and understand the difference the different types of food that support the growth of pathogens we need to be able to distinguish between foodborne infections intoxications and toxin mediated infections than there is bacteria viruses parasites and fungi and there are different types of biological chemical and physical contaminants and we have to learn about food allergies. To really understand foodborne illness first we need to learn about microorganisms that cause them and

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.

On August 2008, after meat samples were collected from Toronto’s nursing homes and hospitals, a Toronto Maple Leaf Food’s plant was confirmed as being involved in the outbreak of the food-borne illness, caused by the bacterium Listeria monocytogenes 2. Pregnant women, children and elderly were more at risk due to their weaker immune systems. The listeria outbreak claimed the life of over 20 people and caused panic among consumers who had ingested Maple Leaf products.

coli O157 became a reportable disease. But Outbreak surveillance has several limitations. Many outbreaks go unrecognized, are classified as outbreaks of unknown etiology, and are not reported to local public health officials or CDC. Smaller outbreaks and outbreaks with unknown transmission routes and vehicles are less likely to be reported. Additionally, outbreak reporting may not be uniform across time periods or states. Therefore, trends should be interpreted carefully, given the changing factors that may impact outbreak detection and reporting. While a summary of outbreaks cannot draw firm conclusions on disease trends, illustration of transmission routes, food vehicles, outbreak size, and clinical outcomes over time empowers public health officials, regulatory agencies, and health educators to target appropriate interventions and reevaluate current prevention

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.

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

Every year over 96,000 people contract E.Coli, 3,200 of those people are hospitalized for E.Coli, and over 31 people die each year from E.Coli (Food News). E.Coli (otherwise known as Escherichia coli O157:H7) is a disease that is spread in many ways, the most common way being raw and uncooked food in the restaurant being served to the customer. Another way E.Coli is spread is through contact human/animal feces. E.Coli can be prevented, here are some ways to do so; Cook all meats to at least 160 degrees fahrenheit, wash your hands with warm water and soap (especially after touching raw meats), wash off all kitchen supplies thoroughly, use only pasteurized dairy and juice products, use/drink treated water, If you travel to another country that may have unsafe water don’t use tap or ice water, avoid raw fruits and veggies (Web MD).

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.

The consumption of fruits and vegetables have been regarded as a case contributing to the foodborne microbial disease outbreak. The contributor of the largest number of outbreak reported is melon. There were three outbreaks associated with melon including an outbreak of listeriosis in melon in 2009 which caused 9 people received treatment and 2 died, an outbreak of salmonella saintpaul in the same year, nearly 100 suspected and confirmed cases, 9 people received treatment and other suspected in outbreak of Cyclospora in 2010 resulting in at least 314 people becoming ill.There was an outbreak report of hepatitis in 2009, which is one of the largest foodborne disease outbreaks related to the consumption of fruit in Australia. This outbreak caused

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.

The results showed that foods contaminated by these pathogens “caused 9.4 million illnesses, 55,961 hospitalizations, and 1,351 deaths each year” (p. 12).

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

While foodborne disease surveillance systems intend to alert of illnesses or potential illness to prevent further spread of the disease, is used for investigating incidents and to determine an estimation of the health and economic impacts to set directions for control programs, the gap between data collection and effective use of the data for disease control and prevention is among the most daunting challenges faced by surveillance programs.

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.

It lives on the skins of humans and animals and can easily be transferred to food products (Mousa.,, et al 2014) Staphylococcal food poisoning represents a considerable social burden in terms of hospital expenses, loss of patient’s working days and productivity, together with the problems and the cost of disposing the contaminated food.