Foodborne Illness Research Paper

There are many things that could have contributed to all those kids and the chaperones getting sick. Things that could have caused the outbreak are the food handlers not following the correct procedures.Cooking the food enough and having the correct temperature are some of the procedures that the food handlers could have messed up to cause the outbreak.

• Infected ranged in age from 6 to 25 years, with an average age of 22.

Populations at highest risk for spreading the disease are low income, young adults, and men. Overall, low-income populations such as students, rural populations, and migrant workers accounted for 61.6% of the external flow of disease spread. Men were 26.7% more likely than women to pass the virus and young adults ages 19-35 accounted for 63.6% of the population spreading this disease (Xu, Wang, Wang, Cao, 2014.).

•Shockingly, there were many cases with young people who were infected, but the majority of the infected people were adults.

The bacterium is largely spread in nature and be present in soil, water and contaminated foods. Animals and fresh produce are prone to contamination in foul environment. How this affected Enterprise Food, is the factory workers were in the presence of the bacterium while they were producing the perishable, and from the above research listeriosis shows that it has the ability to affect the working environment through oxygen ‘inhaling’, and through quality checks when the quality in spectator test the product as for quality protocol by tasting the perishable meat. Infection of the bacterium can cause in mild to severe febrile gastroenteritis and in pregnant women, the bacterium can cause pregnancy loss. (National institute for communicable

Biological contamination is a contamination that occurs when food comes into contact by substances produced by living creatures, such as microorganisms, rodents, pests, and/or humans. This includes all bacterial, viral or parasite contaminations. These contaminations can be transferred through blood, pest droppings, saliva, and/or fecal matter. Bacterial contamination is thought to be the most common cause of food poisoning thorough the world, and can be easily combated against by using the correct food safety and sanitation guidelines.

Foodborne illnesses are infections of the digestive tract caused by eating infected foods or drinks. These illnesses are caused by pathogens such as harmful bacteria, parasites, and viruses. These pathogens cause death or get people hospitalized. Some examples are Salmonella, E.coli, and Norovirus. These are found in raw and undercooked

Since a large proportion of the deaths occurred among those aged 15 to 44, the epidemic

How I found out wasn't much, I went to school one day just like any other. Yes there was an illness going around. It turned out to be an epidemic, but I didn't pay attention to it.

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

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.

Foodborne illnesses are a problem in the United States. Foodborne illnesses are a problem because it is almost impossible for a pathogen to be identified by looking at a piece of meat. These foodborne illnesses are found mostly in packaged meat. Large corporations who process and package meat, cut corners in safety procedures so they can make more money. In, fact these corporations could take further action to prevent the spread of E Coli however that would cost them more money. Large corporations, however, pay so that laws like this won’t be put in place. Most of these corporations have former executives working in the government. There is a simple way to prevent the spread of foodborne illnesses, simply lobby for laws to be put in place for better safety procedures.

In 1957 the disease spread to the United States. It started to spread around children when they went to school. The infection rates sky rocketed around school children and young adults. This was the first wave.

This paper dives into foodborne illness and food safety. Food portion sizes that deal with obesity and with an article on www.sciencedaily.com researchers who are challenging conventional beliefs about the effective strategies for helping with healthy eating for children and teens. These researchers address issues such as the harmfulness of weight-stigma, and help encourage a healthier eating lifestyle. The paper also discusses taste perception, with Marty Nemko stating "food is maximally multisensory. Food piques all five senses". I believe all these subjects together lead to taste aversion and the development of disgust.

Common illnesses that can occur are salmonella and trichinosis poisoning resulting from improper handling of chicken, eggs or pork (Jardin, 2009, para.2). Diseases such as: campylobacteriosis, cholera, and listeriosis also make the list of illnesses (Jardin, 2009, para.1). These diseases are the versions of food poisoning, which can be life-threatening. According to the World of Health article published in 2007,