Foodborne Illnesses Research Paper

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

With all the food stores in the BSC under the same management, Mangona could compare training customs and compare to her own employees. Working in the Bronco Student Center gives an opportunity to see more than just one work area with different levels of training. Some of the different work areas that can help my research include Subway, Round Table, and Qdoba. Through this, she plans to get behind the scene evidence and data of effective training.

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.

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.

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

An infectious disease that I would to address is salmonella, which is a waterborne pathogen disease or food poisoning. And the agent of the disease is a bacteria. It is commonly caused by eating contaminated food or drinking contaminated water and touching infected animals and not washing your hands afterwards (Centers for Disease Control and Prevention, 2015a). Salmonella infection especially affects the intestinal tract of a human body and live in animal and human intestines. The people primarily affected by the disease are zoologist, veterinarian or zoo keeper, old adults, infants, pregnant women and their unborn babies, older adults and a person with weakened immune systems. According to the Centers for Disease Control (CDC), Salmonella may be found in the feces of some animals, and people can become infected if they do not wash their hands after contact with animals or animal feces.

Foodborne illness is any illness resulting from food being spoiled, not properly cooked, or contaminated. Examples of the organisms in these types of food are pathogenic bacteria, viruses, parasites, and toxins, these organisms are caused by contaminants ranging from biological to chemical to physical. Biological contaminants such as pathogenic bacteria, can be caused by under cooked food, or can be spread by workers who do not properly wash their hands. Chemical contaminants are cleaning materials that have worked their way into the food during the cooking process, the cooling process, setting on the line or in any scenario where there are chemicals involved there is a risk of chemical contamination. Physical contaminants are any foreign objects that can get

Recently, persistence of foodborne bacterial pathogens in food processing environments has become of great impacting hazards to the public health as well as increases risk of microbial food contamination (Pricope et al., 2013; Larsen et al.,

“Transmission of pathogens can occur directly from animals, birds and insects. Many animals can act as reservoirs for human pathogens and if these animals come into contact with fresh produce, contamination can occur. Animals should be prevented from

Staphylococcus food poisoning can be found in variety type of food products such as meat, poultry, egg and dairy products. Food that are needed to take extra handling during food preparation, stored above refrigeration temperature which is 4℃ after preparation and those food are high in starch and protein content are more susceptible to be attacked by staphylococcus enterotoxin. One study indicate that less than 1.0μg of staphylococcus enterotoxin could cause staphylococcus food poisoning (FDA, 2012).

Most of the foodborne illnesses are considered to be a major burden for the public health sector and therefore there are several ways in which they can be used in contributing toward increasing the cost of health care for most individuals in the society. Every year, the food related illnesses usually affect more than 48 million people in the US and that is the reason as to why they are considered to be dangerous for the overall society and economy at large. On a yearly basis, the food related illnesses contribute towards 3000 deaths of individuals in the US and also hospitalization of more than 128,000 individuals and this can lead to massive deaths of individuals in the society. A small percentage of these kinds of

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

Eating unhealthy food is one thing. Eating food that has been contaminated with a pathogen, toxin, or other harmful substance is quite another. You may be surprised to know that more than 200 diseases are transmitted through food. Becoming knowledgeable about how food becomes contaminated and how it affects the human body may greatly increase your ability to improve your health and wellness while staying free from foodborne illnesses.

Food contamination is a serious issue because it results in foodborne diseases. Hence, awareness of potential sources of food contamination is an important component of good nutrition.

Food poisoning is a typical occurrence across the globe as there have been headlines of refined establishments having incidents of food poisoning. There are many causal agents of the problem including E. Coli, Botulism, Norovirus, Listeria, Shigella, and Hepatitis. If the restaurant or any other food handling entity is responsible for food poisoning, affected customers do hold the right to sue these establishments on common theories such as strict liability, implied warranty and negligence. The compensation for food poisoning cases varies depending on the extremity of the health impact on the consumer (Oyarzabal & Bracker, 2011, p. 237). The more fatal cases of food poisoning have been known to lead to death. Food poisoning has dire consequences for both the customer and the restaurant. There are several laws ranging from federal, state to local put in place to regulate the issue. There is an apparent need for controlling food poisoning due to its adverse effects on people. One of the laws that have been effective in controlling food poisoning is the Food Safety Modernization Act (FSMA) by the U.S. Food and Drug Administration in liaison with the Illinois Institute of Technology’s Institute for Food Safety and Health.