Public Health Surveillance

There is need for International Corporation to come together to solve this problem because individual government of countries cannot handle it alone. The World Health organization requires that countries have the food surveillance program to monitor the food borne out borne disease outbreak in every county. The surveillance system uses electronic programmed computer to detect the presence of pathogens and bacterium which are microscopic in nature on items of food that pass across the border of every country. When the pathogen is detected in a food, such food item is banned and seized at port of entry of the

Everybody loves food, everybody has to eat. Unfortunately not all food is safe for us to consume, even though it may appear to be safe. There are over 200 known microbial, chemical or physical agents that can cause illness when ingested(Acheson, 1999). There has to be regulations to keep the US and EU citizens healthy and protected from these harmful agents in our food. In the United States, this is where the FDA(Food and Drug Administration) the CDC(Centers for Disease Control) and the USDA(United States Department of Agriculture) step in. The FDA controls food and drug regulations, the CDC helps identify pathogen and diseases and the USDA deals with meat and poultry regulations. In the European Union(EU) a close FDA

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.

Assume you’re at home your eating peanut butter and jelly sandwich. You turn on your television, and found out that the peanut butter you were eating was recalled. The new anchor explained that the brand that you consumed had E. coli. The anchor also explained the potential effects of E. coli bacteria. Later that day, you experience severe diarrhea, vomiting, and severe abdominal pain. The first thing that may come to mind is “What caused the E. Coli outbreak?” On the other hand, you may be thinking “Why didn’t the company take any precautions to reduce the potential outbreak? “The above questions are only important when evaluating the food industry. To reduce the food borne illness one follow the safest guidelines to protect public

The main public health problem that is discussed in my case is the decline of state funding for food safety. Although it is mentioned that budget cuts are occurring in other state health departments in the United States as well, the population that this case has specifically discussed is in Baton Rouge, Louisiana (Realmuto & Sutaria, 2011). The Louisiana Health Department experienced an influx of budget cuts, where the Environmental Health Department had faced 20% of reductions (Realmuto & Sutaria, 2011). The Louisiana Food Safety Program inherited the most reductions in funds. According to the CDC, 48 million food borne illnesses occurs in the U.S. yearly, 128,000 are hospitalized, while 3,000 die from food borne illness (CDC, 2014). State and local health departments hold a vital role in food safety inspections that are used to prevent food borne illness out breaks. These

This replaced the 1994 health and safety outlines and was put forth to improve the inspection and compliance action of R.T.E foods, with respect to their potential to support the growth of this pathogen. This applied to all R.T.E foods, including dairy, produce, fish and seafood, meats and was applied to federally registered and non-registered sectors. 16 This policy was administered in such a way that based on perceived vulnerability to grow Listeria; Ready-to-Eat foods were divided into an assortment of categories. The presence of L. monocytogenes in Category 1 foods poses the highest-risk. This would typically generate a Health 1 concern, where consumers would be made aware that contact with the food will likely produce severe health consequences. 17 In addition, Canada’s policy indicated that any R.T.E food tainted with Listeria, specifically produced for at risk groups, would be considered a Health 2 concern. This would illustrate that some form of health consequence is expected to result from exposure to the contaminated food, especially if it is a vulnerable group coming into contact with it.

Hepatitis B is an infection caused by hepatitis B virus. It affects the liver and can lead to acute or chronic hepatitis B, carrier, or liver cancer.

Epidemiological surveillance is a surveillance system can be viewed as an early warning system for the public, it requires that all notifiable diseases be reported to their local health department as soon as someone is diagnosed. This helps epidemiologist detect an epidemic at an early stage and enables them to take the necessary measures to control the spread of known diseases as well as new ones (Schneider & Schneider, 2017). This system also allows epidemiologists to set goals and track the progress and effectiveness of any of the interventions that have been implemented within the population (Who.int, 2017).

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

The Center for Disease Control and Prevention documented that “about one out of six Americans get sick (approximately 48 million people), 128,000 are hospitalized, and 3,000 die each year from foodborne diseases” (CDC.gov). According to the FDA this is a significant public health concern which can be preventable (FDA.gov). This was the main reason why on January 4th, 2011, President Obama signed the FDA Food Safety Modernization Act (FSMA) into law. Some specific examples and major events that might have led to signing the FSMA into a law are major outbreaks that have happened in the past few years. Some examples are the Escherichia coli O157:H7 outbreak which was linked to spinach, contamination of wheat gluten with melamine, and the outbreak of Salmonella Typhimurium in Peanut Corporation of America 's peanut butter (Acheson, 2015).

For example the EU Food Hygiene Regulations (EC 2004) sets down basic food hygiene rules across the EU. Regulations such as these provide the UK with resilience against any changes in food-borne disease threats associated with climate change. In addition, the monitoring of the levels of disease-causing agents, such as Salmonella and Campylobacter in food, is essential. Across the UK this is the responsibility of the Food Standards Agency, Public Health bodies (Public Health England, Public Health Wales, Health Protection Scotland, and the Public Health Agency for Northern Ireland) and other public and private bodies. The monitoring of food quality is vitally important for food produced outside of the EU where the UK has less control on production

Over the course of industrialization in food processing industries, sanitation has never been up to par. In recent years, sanitation has taken a nose dive and it is negatively impacting people’s health. Livestock, particularly cattle, chicken, and pigs, in the meatpacking industry are kept in unsanitary living conditions that are causing the animals to contract dangerous diseases that are contaminating the meat being processed for food. In 1972, the Food and Drug Administration conducted approximately 50,000 food safety inspections. In 2006, the FDA conducted 9,164 (Food Inc.). Sanitation in food processing industries needs to increase to improve the health of the American people.

Foodborne illness, which can also be known as foodborne disease, foodborne infection, or foodborne intoxication, is a major public health problem. All of the aforementioned refer to an illness developed after eating contaminated food (Robert Friis, 2012, p279). Almost all factors that can cause a foodborne illness are environmental. These include naturally occurring heavy metals, polluted water, and pollutants in the air (Friis, 2012, p279). The agricultural process also holds a large hand in contributing to foodborne illness, by potentially contaminating food with pesticides and antibiotics used in animal growth (Friis, 2012, p279). Foodborne illnesses are often inaccurately referred to as food poisoning.

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,

Food poisoning cases can be very simple to the severe. From past two weeks, several people have been admitted to the hospitals. They are having gastrointestinal infection issues. The office is taking this matter seriously. They are talking with all the federal, state and local public health agencies. Private,