Foodborne Illnesses In The United States

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

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

A report done by the CDC indicates that within the year of 2013, there have been two reported cases of E. coli. In one case, and investigation done by local, state and federal officials revealed that two consumptions of ready to eat salads produced by Glass Onion Catering and sold at Trader Joe’s had a total of 33 people infected with an outbreak strain of STEC O157:H7. Of the 33 there was 1 person in Arizona, 28 in California, 1 in Texas and 3 in

The biggest question for preventing foodborne illness comes from companies following safe sanitation practices, and promptly reporting all incidents of foodborne illnesses when an outbreak occurs. Many former outbreaks of foodborne illness end in companies leaving out vital information of the events that occurred in their facilities the day of the outbreak. In order to stay up to date on current outbreaks, each state routinely monitors diseases that are to be under surveillance by the public health department

If the government were to get more involved in the meatpacking industry, the United States of America would have less outbreaks of foodborne illnesses.  The problem with E.coli, along with other foodborne illnesses start inside of the feedlots.  At this point, there are at least 250 known foodborne illnesses, which are mainly infections that are caused by bacteria, viruses, and parasites in the meat.  In America, each state gets to decide for themselves, which diseases they have the public health department look for in their food.  Instead, the government should be checking for all possible diseases in the food throughout the country.  Due to the lack of inspections, Eric Schlosser states that "{e}very day in the United States, roughly

The United States government needs to work on their food regulations. 48 million Americans become sick each year from food- related diseases, 128,000 are hospitalized, and 3,000 die.

Foodborne illnesses is an important problem in the United States, which cause a total of 19,056 infections, 4,200 hospitalizations, and 80 deaths were reported in 2013. Moreover, foodborne illnesses cost the United States an estimated $152 billion per year in healthcare (Scharff, 2010; CDC, 2014). E. coli O157 belonged Shiga toxin-producing Escherichia coli (STEC), it was usually classified pathotypically as enterohemorrhagic Escherichia coli (EHEC) (Bryan et al., 2015). Between 2000 and 2010 have 5688 cases of O157 STEC infections were reported by FoodNet sentinel states, while the rate of O157 STEC infection decreased from 2.17 to 0.95 per 100,000 (Gould et al., 2013). By the way, Magwedere et al. (2013) also reported retail ground meat samples were purchased at grocery stores, local farmers’ markets, and online vendors, out of 16 ground chicken samples, 7 samples tested positive for O157 STEC. On the other hand, E. coli also causes diverse extraintestinal infections by uropathogenic E. coli (UPEC), urinary tract infections (UTI) is a good example to illustrate. The economic burden associated with urinary tract infections is estimated to be approximately 1.5 billion in the United States annually. According to previous studies, the food animal and meat reservoir might exist and isolate from retail chicken meat products for UPEC (Jakobsen et al., 2010; Shortlidge et al., 2013; Natalie et al., 2015). In recent research suggested UPEC besides the ability to

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.

This necessitates the development of policies and programs on foodborne illness and incorporating those to accreditation, which must be highly prioritized by public health departments as it signifies that it is meeting the high national standards in providing public health services to the community, strengthens the delivery of public health services and programs, improves public health infrastructure and increases accountability and

A pressing issue in our society is focused on the food industries. There have been many outbreaks of E.coli poisoning especially in the popular food chain Chipotle since late in 2015 to today. E.coli poisoning is a bacteria that lives in our intestines and can cause infections in the body if contracted. Our bodies can contract E.coli from not only food but also water. According to U.S Food and Drug Administration and The Centers for Disease Control and Prevention, the infection of E Coli poisoning has been linked to many Chipotle Mexican Grill Restaurants. According to the CDC has reported as many as 55 people who have been effected by E.coli poisoning in 11 states. According to the New York Times, they reported roughly 500 people the Pacific Northwest all the way to Boston have become ill

Corn is the number one grain used to feed animals for slaughter. Feeding cows corn instead of their natural diet lead to the unintentional creation of 157H7 E. coli, a deadly bacteria that can kill. The film reveals how food standards have dropped, with only 9,164 safety inspections from the FDA each year as compared to over 50,000 in 1972. The food industry has become consolidated to the point of a few companies having a great deal of power and influence via the government. The USDA is no longer able to shutdown plants with contaminated meat. A bill titled “Kevin’s Law” had the intent of changing that, but, after 6 years, the bill still has not been passed. Food companies have made some attempts to reduce E. coli by cleaning their meats in an ammonia solution. However, unhealthy food is being subsidized and contributing to American obesity and the rise of type 2 diabetes in adolescents.

Amongst the most commonly encountered pathogens in the food industry: Norovirus, Salmonella, and Clostridium perfringens (National Center for Emerging and Zoonotic Infectious Diseases (NCEZID) , Division of Foodborne, Waterborne, and Environmental Diseases (DFWED), ). LHD efforts regarding inspection, education, and food code enforcement through food safety & sanitation services are intended to reduce the incidence of those and many other enteric diseases. Researchers found an association between food safety and sanitation expenditures and decreased enteric illness rates from LHD data from both Washington and New York. In New Yok, for every additional dollar per person spent on food safety and sanitation services, the incidence rates of cryptosporidiosis decreased significantly by 0.091 cases per 10,000 person-years among New York LHDs. In Washington, for every additional dollar per person spent on food safety and sanitation services, the incidence rate of salmonellosis decreased by 0.053 cases per 10,000 person-years among Washington

A foodborne illness is an infection or poisoning caused by bacteria, viruses, parasites, or chemicals whose mode of transmission is by food. A foodborne outbreak is an illness event that typically includes two or more people infected from the same food.1 Causative agent: Norovirus. Reported to CDC were three norovirus outbreaks of acute gastroenteritis (AGE) that occurred on college campuses in California, Michigan, and Wisconsin during fall 2008. College campuses are at particularly high risk for norovirus outbreaks because of the large volume of students living in small, crowded dormitories.2

The foodborne illness I choose was Salmonella. Salmonella is a bacteria that causes an infection known as Salmonellosis. A person that is infected with Salmonella gets diarrhea, fever, and abdominal cramps 12 to 72 hours after being infected. Salmonella usually last four to seven days and most people recover without treatment. People with severe diarrhea must be hospitalized. The Salmonella can spread in from the intestines to the bloodstream and other parts of the body and can cause death of not treated quickly with antibiotics. People with a weak immune system, elderly, and infants are more likely to