Highlighting the Microbial Complexity of Foodborne Hazards The Microbial Ecology in Food Safety Risk Assessment” by Tom Ross

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.

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.

Food borne illness is a big issue in the United States. Each year up to 5,000 people die from foodborne illness… something that plays a role in foodborne illness is boxing labels such as expiration dates. Another thing that is another big part in foodborne illness is the way it processed or cooked. When the government monitors food safety, there are fewer foodborne illnesses that make people sick.

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.

2. Acidity: pathogens grow best in food with little or no acid (pH between 4.6-7.5)

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

Did you know that foodborne illness kills 3,000 people each year? At least 128,000 Americans are hospitalized from foodborne illnesses. Most foodborne illnesses are acute, meaning they happen suddenly and last a short time, and most people recover on their own without treatment. Foodborne illnesses are infections caused by food or beverages that contain harmful bacteria, parasite, viruses or chemicals. If you develop foodborne illness/food poisoning rest and drink lots of water. All foods have small amounts of bacteria. Symptoms of the diseases are abdominal cramping, diarrhea, nausea, vomiting, fever, headache and body ache. “Easy way to prevent food illness are to cook to the right temperature, wash your hands and surface often, refrigerate foods promptly, and separate raw meats from other foods.” (https://www.cdc.gov) The CDC estimates that 48 million foodborne illnesses cases occur in the United States every year.

In the United States, food safety risks are at the lowest they have ever been, however in order to maintain this low risk, public demand for effective food policies is at an all time high. Food is actually the source of over 200 known diseases, exposing us to various bacteria, viruses, toxins, parasites, metals, and prions. According to information provided by the Centers for Disease Control and Prevention (CDC) food borne diseases are known to cause around 3,000 deaths yearly in the United States; and pathogens such as salmonella, listeria, and toxoplasma are to blame for 30 percent of those deaths. While young children are more likely to fall ill from food, than other age groups, adults 50 and up account for the majority of

Introduction The main purpose for completing the experiment is to understand bacterial growth. In order for bacteria to grow effectively, two important factors are required, physical and nutritional. Physical factors include temperature, pH, osmotic pressure and gaseous requirements1. Bacterial growth is temperature sensitive.

Escherichia Coli also known as E. coli is a form of bacteria that can cause foodborne illness. While these bacteria are naturally found in the human intestines E. coli can cause a variety medical conditions including certain organ failure, death, and Urinary Tract Infection (Nordstrom &et.al, 2013,1). To avoid E. coli infections, which are often caused by foodborne illnesses, they are generally two schools of thought. The first of these deal with Agriculture practices that lessen the likely hood that consumers may contract an illness according to name year. The article titled Comparative examination of Escherichia Coli O157:H7 survival on romaine lettuce and in soil at two independent experimental sites look at the ag practices of till

Every few years there are reports of Salmonella in the poultry at local food markets. Humans can become infected with diseases via air, beef, chicken, fish, eggs, and crops and water that contain animal feces. Humans that are infected experience flu-like symptoms, and sometimes death. “Deleener and Haebaert showed that the ferequency and variation of the different isolated salmonella-stereotypes from asymptomatic carriers in a meat packing plant corresponded with the stereotypes isolated from the supplied meat and from the produced meat products (Deleener J, Haebaert K. Enquete sur la role joue dans propagation de Salmonella et Shingella par les porteurs de germes dans I’industrie de la viande. Med Mal Infect 1980; 10:

People assume that as a chef, I must have an easy job. They may assume that all I’m responsible for is cooking recipes that I’ve memorized by heart from cooking the dish over and over again. Although, that is one of the easiest parts, I also have the responsibility of protecting and assuring that the food is completely safe to serve. Working in the food industry, there’s many ways that an individual may come in contact with certain bacteria and disease. One of the common bacteria that I will be discussing today on an in-depth scientific level is a foodborne pathogen called salmonellosis or more commonly known as salmonella (1). When people hear about the bacteria salmonella, they may assume that this is primarily located in salmon, however

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.

The unwanted spread of foodborne illnesses has become a main cause of gastrointestinal complications from consuming tainted foods. Over seventy-six million cases will occur in the United States every year according to Sagar, in "Viruses in Food." The spread of foodborne illness is through the oral-fecal route and can be from viral causes like Hepatitis A, Noroviruses, and Human Caliciviruses, or has bacteria present like E. Coli or Salmonella. Thinking about consuming contaminated foods with fecal material present seems like it would be unrealistic. However, even microscopic traces of fecal matter found on the food items can carry any of the viral, or bacterial properties can cause illness. The process of not being thoroughly cooked and or cleaned properly is some of the other leading factors of foodborne illness. Cross contamination, along with improper handling and cooking of raw meats, poultry, and egg products are to blame for this in the United States. Stopping the unwanted spread of foodborne illness may prove to be difficult, due to the vast variety of causes; however, with proper education of cleaning & cooking of raw foods the battle of foodborne illness can begin to be stopped.