Foodborne Illness Diseases

Over the years there have been various cases of foodborne illnesses. As humans we tend to try a variety of foods because of our own particular interest. For example, those that may travel out of the United States may be prone to consuming exotic foods that they aren’t typically used to consuming. There have been multiple recommendations to protect one from becoming infected with foodborne illnesses. Many foodborne illnesses are definitely harmful to the body and if the situation isn’t treated by a healthcare professional, death may be the end of result. Foodborne illnesses occur from parasites becoming into contact with the foods we eat, thus putting the human population at risk. When foodborne illnesses are discovered, healthcare officials does a great job with acknowledging the general public of precautions and measures that should be taken.

It is important in the way food is handled and the safety of the process that food goes through. One of the most common causes of food poisoning is bacteria and viruses. Symptoms of food poisoning can range from very sever to not very, depending on what bacteria or virus is the cause. Salmonella is the name for a common group of bacteria. The bacteria can effect different people in different ways. It can cause a serious sickness in older adults, infants, and persons with chronic diseases. Cooking and pasteurization can kill Salmonella. Two caused by this bacterium are the lettuce recall from major supermarkets and the mayonnaise contamination on Melbourne Cup Day, by Piccalilli Catering.

Most infections with Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on just about any food. Chickens and eggs are particular high risk foods. Proper storage with the use of cool temperatures in a refrigerator, proper handling including cooking

The Centers for Disease Control and Prevention reported the multistate outbreak of human salmonella linked with live and frozen feeder rodents. Salmonella is a human and animal pathogen that has many different serotypes, but one of the most common serotypes is Salmonella Typhimurium, which this specific case focuses on. Salmonella can easily spread to people that are in contact with infected animals, including reptiles, amphibians, rodents, birds, livestock, as well as dogs and cats (PHAC, 2014). Moreover, animals carry this bacteria even when they are normal and healthy. Nevertheless, pet foods can be contaminated with the Salmonella bacteria, and can infect the pet as well (PHAC, 2014). In this case, pets that have consumed the infected rodents, also carry the bacteria which transmits the pathogen to humans. According to the study, the key causes of this infection are due to the fact that that rodents sold as food are associated with the pet reptiles and amphibians through direct or indirect contact (CDC, 2014). This particular outbreak surfaced in 2009 in the United Kingdom and in 2010

Food will always contain bacteria, yet there are a few that can be harmful. Each day there are about 200,000 people in the U.S that become ill due to foodborne Pathogens. Salmonella is a bacteria that has the ability to contaminate raw meats, and make consumers of this meat very sick. This is just one of the many foodborne illnesses that can occur from improper preparation, or mistreatment of meats. Typically, salmonella can occur because the meat isn’t cooked all the way through. In the case of salmonella from fast food, it could of just happened because a worker was incompetent and inexperienced. If food, especially raw meat is left out in room temperature or in hot weather for too long, it may spoil. Also, cross contamination is a big deal because once you have mixed in your produce with your raw meat, now everything is contaminated. Otherwise, there are ways of keeping a safe distance from foodborne

Many people, when hearing the word salmonella, automatically associate the illness-causing bacteria with foods such as meat, poultry, eggs, and dairy products. What a lot of people fail to realize, however, is that salmonella does not only contaminate food, but water as well, making it a seemingly more prevalent threat.

Salmonella is a very dangerous disease you can get from eating meat that has not been properly cooked or from unwashed vegetables. To avoid getting salmonella you must properly cook all meat and wash all vegetables. To increase your chances of being safe you need to wash your hands and if you do something that gets them dirty you need to wash them again.

Salmonella is a common type of food poisoning caused by Salmonella typhoid and other bacterias. It resides in most animals and reptiles. The first known case of Salmonella was when Daniel Elmer Salmon discovered Salmonella in pig intestines in 1885 according to medical.net, Salmonella History. Salmonella kills about 155,000 people each year worldwide out of 93.8 million cases. There’s about 1 million cases of Salmonella in the US and 380 deaths yearly according to CDC, Salmonella. Salmonella has been around since ancient times, and doctors started using antibiotics in the 1900s.

Foodborne diseases are an important public health problems in United States causing numerous illnesses, hospitalizations and deaths of people. Along with this, these diseases can cause substantial amount of burden through long term complications and sequelae. Understanding the overall human health impact of these diseases is a prime key to prioritize food safety policies and interventions. Hoffmann et al. (2012) and Scallan et al. (2015), both explores the overall impact of foodborne disease caused by major leading foodborne pathogens in United States measuring the annual cost of illnesses and loss of Quality Life Years. Hoffmann et al. (2012) emphasize 14 of the major foodborne pathogens whereas Scallan et al. (2015) emphasize only seven of

The most common foods infected with salmonella include raw meat, poultry, seafood, raw eggs, and fruits and vegetables. These contaminated foods cause symptoms like nausea, vomiting, abdominal cramps, diarrhea, fever, chills, headaches, and blood in the stool (Mayo Clinic). According to the Mayo Clinic, “These symptoms may last 4 to 7 days, but it will take several months for your bowels to return back to normal after the contamination.” These symptoms are caused by diseases like gastroenteritis, which is when the salmonella reaches your stomach and intestines (Gale Science in Context). Other foods that can be contaminated are foods that are touched by people who didn't wash their hands after using the toilet, handle raw meat or poultry, touch reptiles or birds, changing a diaper, or cleaning up pet feces. These can contaminate the food with feces. The person that does these tasks should wash their hands, which would prevent contaminating the food with

Foodborne illness affects 1 in 6 Americans, or 48 million people a year. 3,000 people die from some type of foodborne illness a year. There are many causes of foodborne illness, such as failure to thoroughly cook food, improper sanitation when handling food, food prepared a day or more before they are served, and foods allowed to remain at bacteria-incubation temperatures. The most common diseases caused by foodborne illness are Salmonellosis, or Salmonella, Campylobacteriosis, Escherichia coli, and Cholera. Countries like Japan that had an outbreak of Vibrio, United Kingdom, infected with Campylobacter, and Germany, which had an outbreak of E. Coli, have all had multiple outbreaks of have all had one or multiple outbreaks of a food disease.

Salmonella is a common rod-shaped bacterial disease that targets the intestinal tract. This bacterium typically lives in animal or human intestinal tracts and is usually shed through feces. Salmonella most commonly infects humans when in direct contact with contaminated food or water. Some of the most common foodborne outbreaks of Salmonella is due to eating raw or undercooked meat, poultry, eggs or egg products; this includes egg shells and water that has not been filtered correctly. Consuming raw or improperly cooked egg/egg products can cause illness in everyone; more so in young children, the elderly and those with compromised immune systems. Typically, people with salmonella infection have no symptoms whatsoever. Others develop diarrhea,

Infections with Salmonella species represent a significant public health problem due to their large and varied animal reservoir, presence of human and animal carrier states, as well as the lack of coordinated programs for control. Although cases of human salmonellosis have been steadily declining since 1995, it still remains one of the most important human food-borne diseases.

Foodborne illnesses continue to be a major issue in the United States. The reason these illnesses occur is due to contamination of food and drinks through hazardous pathogens.

Foodborne pathogens cause multiple illnesses and deaths in the U.S. (Jalonick). People are worried about traveling to different countries and getting sick, but what they do not realize is they have the chance of getting just as sick when they eat the food right here in the U.S. Even though our food is safer than in other countries, every year there are news flashes about foodborne bacteria causing a big outbreak somewhere.