Initially, the outbreak and recall was set for bagged spinach on September 14th, but the very next day the U.S. Food and Drug Administration recalled all spinach, both bagged and fresh. The outbreak was due to a suspected E. coli O157:H7. Because of the outbreak, 200 people were reported to the CDC from 26 states as having been infected with that particular outbreak strain; more than 100 of those cases were hospitalized, and 31 of them developed a form of kidney failure, which resulted in the deaths of three people. So why is a breakout that may only have affected 200 people so important and relevant to everyone? It’s important to make sure that our food is edible and not contaminated because in this situation with spinach—according to data collected through surveys— nearly half (48%) of Americans reported that they ate fresh spinach before the recall and did so frequently. There was no complete resolution on the exact cause of E. Coli on spinach, but it was believed to be from samples taken from a stream and from feces of cattle and wild pigs present on ranches, due to a genetic match from those who were infected. For some consumers, the spinach recall may be a type of “signal event” indicating a wider problem that they do not yet see as having been solved. Although spinach is something that is generally looked at as “healthy” to its consumers, it is apparent that there is still a problem with the safety and health concerning fresh produce for the public. This occurrence in 2006 was a turning point for many, realizing that even what should be our freshest food can be contaminated, and that more effort needs to be taken in order to protect the public from
In Washington and Oregon, Chipotle restaurants have been shut down after health specialties investigated incidences related to an E. coli outbreak. Between the dates of October fourteen and the twenty-third, people who ate at Chipotle in the states of Washington and Oregon began to show symptoms in E. coli. No one has died yet due to the outbreak, but eight people have been hospitalized. Found in the intestines of animals and people, E. coli causes food poisoning and in severe cases, even death. It is most likely that the customers at Chipotle became infected with E. coli by eating the food prepared by employees who did not wash their hands before making the food. The bacteria can also be spread by improper preparation of food, such as food
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.
This article talks about the E. Coli outbreak that has to do with Chipotle restaurants. They were given a federal jury subpoena because of the investigation of several reports of norovirus. Forty-three chipotle stores closed after 22 cases were linked to chipotle carrying E. Coli in the food. The FDA and the District of California are working on these cases to figure out why these people are contracting noroviruses.
There are many ways E. coli can be transported. Some are raw dairy products, produce as in the case above, and even water. When E. Coli is in its incubation period the out breaks are usually reported in two to three days but could be as soon as
• Infected get sick from 2-8 days (average of 3-4 days) after swallowing the organism (germ).
If you are not aware of the recent food poisoning incident with Chipotle, then clearly you have been taking some time off from the internet. An outbreak occurred from Chipotle in which more than 40 people became ill with E. coli. Chipotle has been in hot water since this, and it makes us realize that not all food is safe. With this in mind, the idea of other dangerous foods, outside of Chipotle, should be addressed.
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
An E. Coli outbreak was recently reported in sixteen states. The centers for disease control and prevention investigated the situation and found that chopped romaine lettuce grown in Yuma, Ariz was the source of the problem. The article states that “at least 53 people in 16 states”(Romo, 2018, p.1). have been affected. An amount of five people have already “developed a type of kidney failure called hemolytic uremic syndrome”(Romo, 2018, p.1). Also “The CDC said people in the previous outbreak were infected with a different bacterium, as determined through DNA tests”(Romo, 2018, p.1). So, they encourage people to stay away from “any pre-cut romaine lettuce from the region”(Romo, 2018, p.1). This outbreak has caused mild to severe symptoms, so it is important for public to abide by the CDC, while they strive to seek out a cure.
There has been an outbreak of E-coli in about 16 states early this year, which was related to the romaine lettuce which was acquired from Yuma, Arizona. “The C.D.C. learned that the others infected by that particular strain, E. coli O157:H7, had also eaten chopped romaine lettuce at restaurants before getting sick. It turned over the information to the Food and Drug Administration, which helped trace the outbreak to Yuma, Ariz.”, (Chokshi,2018). The e-coli would have been transmitted through feces which may have come from either a human or an animal. States like Pennsylvania and Idaho have been affected the most.
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.
Have you ever experienced putting any sort of treatment on a scrape, cut, or wound? Well Joseph Lister's concept of antiseptics helped influence that concept. Antiseptics helps with the limitation of the spread of bacteria and germs. This concept came from the idea that bacteria and germs were responsible for the infections people developed after surgery. This bacteria could normally come from the air, but also came from uncleaned equipment, unwashed hands, and dirty surgical aprons or clothing. For this conflict Lister developed antiseptics which were medicines that slowed or stopped the growth of bacteria. One of his contributions was an antiseptic chemical called, carbolic acid. This cleaned wounds after surgeries, it was also sprayed in
Although the severity of the disease varies, fatality can occur in as little as twenty-four hours, resulting from respiratory failure. Also, the disease has in incubation period of from a few hours to up to several days. The mortality rate of food-borne botulism is only ten to fifteen percent, while infant botulism is even less with merely one percent (Chan-Tack, & Bartlett, 2010).
Although it is an opportunistic pathogenic that usually infects the immune impaired, Listeria is ubiquitous so it exists almost everywhere, but pathogenicity was most likely acquired when both Bifidobacterium bifidum and Listeria was in animal or human feces. After entering a phagosome Listeria uses ActA to polymerize host cell actin which enables it to move within and between cells. Since Bifidobacterium bifidum and Listeria both exist in high concentrations in feces, they most likely exist close together; thus is is probable that Listeria propelled itself into Bifidobacterium bifidum and transferred pathogenicity into Bifidobacterium bifidum that allows it to cause malaise similar to Listeria.
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).