Research Paper On Salmonella

Hands must be washed thoroughly, after every contact with potential source of contamination/ before food

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

You should always wear gloves to minimize the chance of bacteria entering the food from unclean hands.

Wash your hands with soap and water often. Always wash your hands before handling food and before and after handling raw meat.

According to science news, over the past week there was a salmonella outbreak that’s stricken more than 165 consumers of Roma, Italian-style plum, and round red tomatoes. The poisonings occurred in 17 states, mostly out West. Certain tomatoes are at risk not all tomatoes. According to the Centers for Disease Control and Prevention they said, “cherry tomatoes, grape tomatoes, and tomatoes sold with the vines still attached to any source” appear safe. They are still questioning if had the tomatoes that sickened people in the outbreak been cleansed very well. According to them, the tomatoes that weren’t cleansed thoroughly contained the bacteria that causes salmonella. Also according

Prevention: Cook all poultry products thoroughly. Make sure that the meat is cooked throughout (no longer pink) and any juices run clear. All poultry should be cooked to reach a minimum internal temperature of 165°F. If you are served undercooked poultry in a restaurant, send it back for further cooking. Wash hands with soap before preparing food Wash hands with soap after handling raw foods of animal origin and before touching anything else. Prevent cross-contamination in the kitchen by using separate cutting boards for foods of animal origin and other foods and by thoroughly cleaning all cutting boards, countertops, and utensils with soap and hot water after preparing raw food of animal origin. Do not drink unpasteurized milk or untreated surface water. Make sure that persons with diarrhea, especially children, wash their hands carefully and frequently with soap to reduce the risk of spreading the infection. Wash hands with soap after contact with pet

There are many deadly pathogens that could get into your meat. One of these is E-Coli. This could kill people if it happened to be in your meat. Another type of pathogen that could make you very sick is Salmonella (Nikiforuk 18). “Salmonella kills more Americans than any other food borne illness, with over 100,000 Americans falling ill annually by salmonella infected eggs. The Centers for Disease Control and Prevention estimates that more than 1,000,000 cases of salmonella poisoning in America alone can be directly tied to feed containing animal products

An example of the latter is cutting raw chicken on a board and then, chopping vegetables on the same board. This is a huge mistake since chicken naturally contains salmonella. To ensure that you do not make anyone sick, refer to the next section to learn how to handle and clean your cutting boards in the correct manner.

The food borne illness I choose is salmonella. Salmonella live in the intestinal tracts of humans and other animals, including birds. Salmonella are usually transmitted to humans by eating foods contaminated with animal feces. Contaminated foods usually look and smell normal. Contaminated foods are often of animal origin, such as beef, poultry, milk, or eggs, but any food, including vegetables, may become contaminated. Thorough cooking kills Salmonella. Food may also become contaminated by the hands of an infected food handler who did not wash hands with soap after using the bathroom.

Foodborne illness, commonly known as food poisoning, is the result of eating contaminated, spoiled, or toxic foods. The usual symptoms of food poisoning are nausea, vomiting, and diarrhea. Though it’s not fun food poisoning is not rare it is common. The CDC (Centers for Disease Control) say one in six Americans will get kind of food poisoning every year.

Many people, when hearing the word salmonella, automatically associate the illness-causing bacteria with foods such as meat, poultry, eggs, and dairy products. What a lot of people fail to realize, however, is that salmonella does not only contaminate food, but water as well, making it a seemingly more prevalent threat.

Although it’s hard to wash salmonella off from food, even with soapy water, there are many ways to prevent salmonella. The simplest way is wash hands, before handling food and after contact with animals. Avoid eating high-risk foods, including raw or lightly cooked eggs, undercooked ground beef or poultry, and unpasteurized milk. Keep food properly refrigerated at 40 F or below and clean cookers’ surface before cooking. (Foodsafety, 2015)

Salmonella Typhimurium is a food-poisoning contaminating both humans and animals. Salmonella can contaminate meat, eggs, milk, and other dairy products. Cooking meat can kill the bacteria so you do not get infected. Humans can get infected by Salmonella by eating undercooked meat or animal products. There are over 2,000 types of salmonella. Salmonella has many symptoms such as diarrhea, blood stool, or headache. Pain areas include pain in the abdomen and your muscles. Ways to get rid of this disease is to get treatment. Go to a local pharmacy and ask for antibiotics. Salmonella can also pass from person to person in various ways. These ways include having a family member with this bacteria. It is important to wash every object in your home

Common illnesses that can occur are salmonella and trichinosis poisoning resulting from improper handling of chicken, eggs or pork (Jardin, 2009, para.2). Diseases such as: campylobacteriosis, cholera, and listeriosis also make the list of illnesses (Jardin, 2009, para.1). These diseases are the versions of food poisoning, which can be life-threatening. According to the World of Health article published in 2007,

The bacteria we're concerned with from a food safety standpoint are the so-called "pathogens" that cause food poisoning. And these pathogens, like salmonella or Escherichia coli, don't produce any smells, off-tastes or changes in the food's appearance — a slimy surface, for instance, or some sort of discoloration.