The Importance Of Food Safety

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.

• Any suspected outbreaks of food poisoning should be reported immediately to the local consultant in communicable disease control (CCDC). • Any member of staff who becomes ill while handling staff involved in food should stop work at once and report to whoever is in charge at the time; staff involved in food handling who are ill should see their GP and should only return to work when their GP states that they are safe to do so. The Wellbeing Residential Group believes that, with respect to food provided within the home or brought into the home, the Wellbeing Residential Group has a duty to ensure that all staff and service users should be kept as safe as possible from food poisoning and related food associated illness by the adoption of high standards of food hygiene and food preparation. Aim of the Policy This policy is intended to: · ensure that service users benefit from having food provided for them that is of high quality, well presented and prepared and is nutritionally sound · protect staff and service users from food-related

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

On the first place, it is the responsibility of the CDC to stop and prevent further spread of food born disease. Stronger rules and regulations should be imposed by U.S. regulatory agencies for all food items sold and most importantly for frozen item, which are more prone for spreading food born diseases. Vendors should strictly follow general food safety measures and fines or punishment must be imposed according to the area/people affected.

Foodborne illness is one of the more common illnesses that affects every 1 in 6 Americans each year according to the Center for Disease Control (CDC) (cdc.gov). Of those 48 million people, about 128,00 are hospitalized while 3,000 are left dead (cdc.gov). Foods such as: fruits, vegetables, meat and poultry, and shellfish, are the number one causers of foodborne illness. Produce accounted for the highest affecting food group with leafy greens causing more than 46% by the norovirus (https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html). Poultry accounted for the most deaths with findings of Salmonella and Listeria as the two main bacteria causing agents.

While foodborne disease surveillance systems intend to alert of illnesses or potential illness to prevent further spread of the disease, is used for investigating incidents and to determine an estimation of the health and economic impacts to set directions for control programs, the gap between data collection and effective use of the data for disease control and prevention is among the most daunting challenges faced by surveillance programs.

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.

As everyone knows, our food industry and even our government are there to keep the profits high not to teach us nourishments. But the question is, do half or the vast majority of us even know where our food is coming from? Are we aware of how it is being made? And what goes on in the food processing factories? The way it is being produced, handled, altered and later sold? And somewhat everything arising from our curiosity. These questions are what the majority of us are eager to get answered. This is a radical and surprising change to our food system. The food industry “used" to be more devoted with our health by implementing more safety inspections but, it is getting more and more negligible. The way big food industry companies improve it gives us the opposite impact. It worsen our society. It worsens us. Apart from our curiosity, we are now living in a phantasm/deceptive reality. People are so fed up with the food industry and its cheap cost, that they start forgetting about their own health.

Food is a fundamental component of survival and continuation of human life. It gives sustenance to our physical bodies empowering humankind to survive and accomplish their visions. On the other hand, it hinders an individual's health when it gets to be poisonous and irresistible to the body. Food-borne illnesses are responsible for the hospitalization of 128000 American and the demise of 3000 on a yearly premise (Lawley, Curtis and Davis 24). The subject of this article suggests that explaining nourishment security in the U.S. will require a group arranged effort by nourishment creators, processors, wholesalers, retailers, and buyers, merged with the strong organization of the national government, state and moreover the nearby government. Therefore, the government should have stricter measures and more practical in the management of livestock, as well as production and transportation of food groups to protect people against the risk of illness from food (Käferstein 105).

Perceived susceptibility is the threat that food safety programs would diminish which would overall shut down food establishments due to bad handling and other contamination issues. Perceived severity is how John must portray to the state government that without the ability to educate employees, management and so on about food safety programs then these institutions will shut down. The benefits to continuing, if not increasing these plans is possibly better business for these restaurants as well as increasing tax for better overall governmental funding. The outbreak of E. coli in itself should be motivation enough to encourage behavior change in accumulating more programs for employees and management. (Realmuto & Sutaria, 2012)

Foodborne illnesses are a problem in the United States. Foodborne illnesses are a problem because it is almost impossible for a pathogen to be identified by looking at a piece of meat. These foodborne illnesses are found mostly in packaged meat. Large corporations who process and package meat, cut corners in safety procedures so they can make more money. In, fact these corporations could take further action to prevent the spread of E Coli however that would cost them more money. Large corporations, however, pay so that laws like this won’t be put in place. Most of these corporations have former executives working in the government. There is a simple way to prevent the spread of foodborne illnesses, simply lobby for laws to be put in place for better safety procedures.

It goes without saying that food safety is an unresolved issue provoking heavy criticism in our country recently. Many sellers now desire to make more profits I guess regarding for other people's health. They make use of stale food to cook meals for students or workers who do not have the capacity to order food from expensive restaurants. In addition,they also pump chemicals into meat, vegetables or fruits or fruits to make these products weigh more heavily or look fresh. As a consequence, people get food poisoning every day. This callousness has a lot to answer for the premature deaths of thousands of people. Therefore, solutions have been suggested to prevent this problem from deteriorating. Initially, strict laws must be enacted to ban

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 cost of food borne illness from unsafe cooking habits in the United States is approximately $152 billion every

“In the United States of America, for example, around 76 million cases of food-borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.”