Street Food : The Hygiene Of Street Food

Unsafe water supplies are often contaminated with infectious agents, toxic chemicals, and radiological hazards. In 2000, the World Health Organization and UNICEF identified some 2.4 billion people who did not have basic sanitation facilities, and 1.1 billion people without a safe drinking water supply. (Wagner, 2009) Some communities experienced diarrhea, caused by a variety of parasites, viruses, and bacteria that infect people as a result of contaminated drinking water or poor hygiene. In India, more than 500,000 children die from diarrhea every year. Like other tropical diseases, when diarrhea does not kill, it weakens, leaving people more susceptible to other infections, such as tuberculosis and HIV. (Whitman, 2008).

Some of the most emerging and re-emerging agents of the waterborne diseases are; Cholera which is caused by the ingestion of water that is infected by Vibrio Cholerae. This is a painless form of diarrhea characterized by watery stool. Dysentery which is caused by Escherichia Coli. Typhoid that is caused by Salmonella typhi which is usually accompanied by fever is yet another disease. Gastroenteritis diseases caused by Giardia and Cryptosporodia and some species of hepatitis are also known to be caused by water (CDC, 2011). These disease causing agents find their way into the human body through infected water that people from the poorer communities in Uganda use and have no option of cleaner water.

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

Fecal-related communicable diseases include cholera, typhoid, dysentery (including Shigellosis), diarrhoea, hookworm, schistosomiasis, filariasis and especially epidemics such as cholera (Ziraba, Haregu, & Mberu, 2016). These fecal matters at fresh state as well as state of decomposition are releasing a

Rashes of sickness like the ones we’ve seen this summer really speak to the importance of handwashing and diligent adherence to health codes when you work in the food industry--but it’s possible that some things slip through the cracks.

Opposing view point online collection in the article “Food Safety” explains that food safety is an issue that very few people think about until they become sick. Opposing viewpoints online collection supports their explanation by giving statistics on the amount of people that get sick each year along with the different types of foodborne illnesses there are. The author’s purpose is to show the dangers of foodborne illnesses by estimating that “40 million people experience foodborne diseases every year. In order to eliminate foodborne illnesses they must set a certain food standard. The author establishes a formal tone for the reader. This work is significant because it informs the readers what we need to do for solve the food safety issues

Due to the alarming lack of attention and care to the raisings of meats used in fast food restaurants, foodborne illnesses can and have appeared in items from places like Taco Bell and Jack in the Box. These diseases can then spread rapidly among the community as family members, classmates, coworkers, and even strangers come in contact, direct or indirect, with the infected: “People have been infected by drinking contaminated water, by swimming in a contaminated lake, by playing at a contaminated water park, by crawling on a contaminated carpet” (201). Schlosser reveals how vulnerable communities are to foodborne outbreaks - areas as small as a neighborhood or as large as a state are all susceptible to an outbreak. Because of this, people should be more careful of what they eat and should be more aware of where their food really comes from, both for their own sake and their

As Schlosser proves with his alluring facts, E. Coli is one of the most popular infections to be recognized throughout the nation. With his in-depth research, he provides the stories of the average everyday American who has been infected or passed away with such a horrid disease. Furthermore, Ingrid Abboud, from nittygriddy.com states, “Studies revealed 50% of fountain drink dispensers were found to be contaminated with fecal bacteria”.

Also, an estimated 4 million cases and over 100,000 deaths occur each year due to this bacteria. Because the intestines are the site in which fluid is absorbed from food, unfortunately for people suffering from the bacteria, the intestines overdo their job and one suffers from diarrhea. Diarrhea is a homeostatic imbalance, in which stools are “watery” (Hoehn, 892).

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

The patients, who range in age from 15 to 42, were infected at different times. This makes it difficult to pinpoint which food or foods triggered the outbreak. Although E. coli affects everyone differently, the most vulnerable groups are children and the elderly. They are at higher risk for experiencing severe complications. In addition to this hospital, it’s been reported that other hospitals within the region have also experienced outbreaks. This may be due to the fact that food for all the regional hospitals is provided by the same food supplier. Until further notice, Good Health Hospital will be seeking alternative vending services. Mr. Wellborn advised me that the hospital has researched other food service providers to deliver products to the facility, in addition, the hospital has altered their menu, providing more foods like pizza, soup and salads

The biggest question for preventing foodborne illness comes from companies following safe sanitation practices, and promptly reporting all incidents of foodborne illnesses when an outbreak occurs. Many former outbreaks of foodborne illness end in companies leaving out vital information of the events that occurred in their facilities the day of the outbreak. In order to stay up to date on current outbreaks, each state routinely monitors diseases that are to be under surveillance by the public health department

A major challenge and cause of serious medical issues in Sub-Saharan Africa is the lack of access to a clean water supply. There are 345 million people that lack access to water in Africa. Unfortunately, when water is available it is high in contamination. When wells are built and water sanitation facilities are developed, they cannot be maintained properly to due to limited financial resources. Water quality testing is not performed as often as necessary and the people are unaware that the water may not be safe to drink. Oftentimes, when a source of water has been provided, the quantity of water is often given more attention over the quality of. Lack of clean drinking is the leading cause of diarrheal diseases in Sub-Saharan Africa and causes 7.7% of deaths in Africa. Diarrhea is caused by numerous bacterial, viral and parasitic organisms most of which can be spread by contaminated water. The importance of diarrheal diseases has mostly been overlooked. Through UNICEF and the World Health Organization (WHO) there have been some accomplishments during the

(Waterloo, Ontario) The holiday season has arrived and with it comes the risk of food contamination and illness. Sadly, some individuals struggle with blood in stool and other symptoms associated with diarrhea all year long, rather than just after eating bad food. In fact, experts estimate 900,000 individuals are hospitalized for this common condition every year, with 5,000 deaths being attributed to diarrhea. Although this is a topic many don't like to discuss, the importance of doing so has never been greater, as seen by these statistics.

The disease, cholera, is an infection of the intestines, caused by the bacterium Vibrio cholerae. As stated in Microbes and Infections of the Gut, the bacterium is “a Gram-negative, comma- shaped, highly motile organism with a single terminal flagellum” (105). Cholera is characterized by the most significant symptom that presents with the disease, diarrhea, and victims can lose up to twenty liters of body fluids in a day. Cholera can be a serious disease, due to the serious dehydration that can occur, but it is only fatal if treatment is not administered as soon as possible. This research paper includes information on the causes of cholera, symptoms, ways of treatment, studies of treatments, complications that may occur, the