eating food contaminated with foodborne pathogens or their toxins which is just another word for poisons is the leading cause of foodborne illness .there are four types of microorganisms that can contaminate food and cause foodborne illness bacteria viruses parasite and fungi and there are six conditions that support the growth of this harmful food borne microorganisms with the exception of viruses that you can remember this six conditions if you use the acronym fat tom those initials stand for food acidity temperature time oxygen and moisture ..let’s look at the first condition the food itself just like people foodborne pathogens need nutrients to grow they typically needs carbohydrates and proteins we can find this food like meet polytree dairy products , cooked rice pasta and eggs
A) Emerging Infectious Diseases reported an example of a real life outbreak of community-acquired foodborne illness caused by methicillin-resistant Staphylococcus aureus (MRSA) in January 2002, from the Tennessee Department of Health, Nashville, Tennessee, USA. A family purchased a dinner of shredded barbeque pork and coleslaw from a convenience and delicatessen market. The pork was reheated in the home microwave, and three adults ate the food after it was bought. Three to four hours after eating the meal, the three adults who had not eaten another common meal together in the preceding week had nausea, vomiting, and stomach cramps. The two children who did not eat the food did not become sick. Two of the three adults were hospitalized for evaluation, and then they were treated and released.
Food borne illness is a big issue in the United States. Each year up to 5,000 people die from foodborne illness… something that plays a role in foodborne illness is boxing labels such as expiration dates. Another thing that is another big part in foodborne illness is the way it processed or cooked. When the government monitors food safety, there are fewer foodborne illnesses that make people sick.
Recently there has been a rise in food-borne illnesses in both homes and restaurant settings. It is important that everyone knows the appropriate ways to prevent such conditions. Preventing food-borne illnesses like salmonella, norovirus, and staphylococcus aureus are not as difficult as one might think, but it is essential that appropriate precautions are taken to minimize the risks of infection. Although some people only experience gastrointestinal distress from food-borne illnesses, others (particularly children and the elderly) can experience more serious complications.
Over the years there have been various cases of foodborne illnesses. As humans we tend to try a variety of foods because of our own particular interest. For example, those that may travel out of the United States may be prone to consuming exotic foods that they aren’t typically used to consuming. There have been multiple recommendations to protect one from becoming infected with foodborne illnesses. Many foodborne illnesses are definitely harmful to the body and if the situation isn’t treated by a healthcare professional, death may be the end of result. Foodborne illnesses occur from parasites becoming into contact with the foods we eat, thus putting the human population at risk. When foodborne illnesses are discovered, healthcare officials does a great job with acknowledging the general public of precautions and measures that should be taken.
Very surprisingly, reptiles and amphibians can carry the bacterium in their body. It is easily transferred to their cages or vivariums. Salmonella is a bacteria that is caused by food poisoning. For example, if one were to eat a contaminated food, most commonly meat or eggs, one could experience nausea, vomiting, and diarrhea. Salmonella starts by living and growing in the intestines, which is part of the digestive system. Salmonella also commonly affects the gastrointestinal tract and digestive tract. Salmonella is made up of chromosomes, nucleoids, and three major antigens. If salmonella gets really bad, it can be fatal, but that is very rare. Also, because it affects the digestive system, a very important system to the body, one who has
Foodborne illnesses continue to be a major issue in the United States. The reason these illnesses occur is due to contamination of food and drinks through hazardous pathogens.
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,
Approximately 48 million food poisoning and foodborne illnesses occur every year in the United States (U.S.)(Centers for Disease Control and Prevention (CDC), 2013). More than 250 germs, parasites, viruses, and chemicals are known to cause foodborne illnesses in the U.S. each year (CDC, 2013). Common types of contaminations can include dirt, hair, insect fragments, and antibiotics. Foodborne illness can cause temporary symptoms such as abdominal cramps, nausea, bloody diarrhea, and vomiting (FoodSafety.org, n.d.). More severe symptoms such as premature delivery, kidney failure, brain and nerve damage, and liver disease can occur if untreated or if contaminated foods are consumed in large quantities. All populations are susceptible to food
There are many reasons for foodborne disease remaining a global public health challenge. Not all diseases are controlled, some emerge as new threats. The proportion of the population who are elderly, immunosuppressed or otherwise disproportionately
Food poisoning bacteria are often naturally occurring in food and can multiply quickly under the right conditions. Bacteria are everywhere – in the soil, on animals, on people and on the things people touch and use – but they are mostly harmless. However, some bacteria cause food borne illness, and it is possible for foods, such as meat or vegetables, to contain food poisoning bacteria from the start, or to be contaminated at a later stage. The four most common causes of food poisoning are:
Foodborne illness, also foodborne disease and conversationally referred to as food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
One dangerous and common foodborne illness that many in the US are affected by each year is E. Coli. E.coli or Escherichia coli is a bacterium that is found in the intestines of mammals and birds. About .1 percent of all bacteria in the intestines is E. coli, most E. coli help with digestion and producing vitamins B and K. The pathogenic and dangerous types of E. coli are known to cause pneumonia, blood diseases, meningitis and urinary tract infections. To have a harmful E. coli is very unpleasant for the host and causes vomiting, diarrhea and abdominal pain. One of the most common pathogenic strains is E. coli O157:H7. This strain is said to cause
Foodborne diseases result from the ingestion of over 200 pathogens, chemicals, and parasites, which are contaminated in foods and food products at different points in the food production and preparation process. 1 The Center for Disease Prevention and Control (CDC) is tracks foodborne diseases through reports from state and local health departments and various surveillance systems. Though there have been many methods of control and prevention within food safety laws, there are high chances of underreporting incidents of foodborne diseases. Foodborne illnesses can be severe or even fatal; milder cases are often not detected through routine surveillance.12 Medical professionals, health departments, and laboratories play key roles in identifying foodborne diseases and their sources and reporting them through surveillance systems. Also, some agents transmitted commonly through food (e.g., norovirus) are not monitored by certain surveillance systems because clinical laboratories do not routinely test for them. Most foodborne diseases can be prevented, and progress has been made in decreasing contamination of some foods and reducing illness caused by pathogens, but much remains to be done.4
Foodborne diseases result from the ingestion of contaminated foods and food products. They include a broad group of diseases caused by over 200 pathogens, chemicals, and parasites, which contaminate food at different points in the food production and preparation process.1 Examples of foodborne diseases include: Norovirus, Campylobacteriosis (campylobacter), Escherichia coli (e. coli), Hepatitis A, and Salmonella.