...learning steps for prevention of food-borne diseases. I think you’ll be interested to discover the location of the possible contaminants of those pathogens. There are thirty known food-borne pathogen, I only selected these sixteen since they are the most common. BACILLUS CEREUS It causes two types of illnesses a diarrheal type or an emetic type (vomiting) this depends when in the incubation period. The incubation period goes between 30 minutes to 15 hours. The symptoms are diarrhea, abdominal cramps, nausea, and vomiting. The possible contaminants are meats, milk, vegetables, fish, rice, potatoes, pasta, and cheese. You pay careful attention to food preparation and cooking guidelines to prevent contaminations. CAMPYLOBACTER JEJUNI Even with low numbers, it causes infection, with an incubation period of one to seven days. The symptoms are: abdominal cramps, nausea, diarrhea, headache that varying in severity. The possible contaminants are raw milk, eggs, poultry, raw beef, cake icing, and water. You must use pasteurize milk; cook foods properly; and prevent cross-contamination. CLOSTRIDIUM BOTULINUM The illness is toxin produced by the pathogen, the incubation period goes from 12 to 36 hours. The symptoms are nausea, vomiting, diarrhea, fatigue, headache, dry mouth, double vision, muscle paralysis, respiratory failure. You will find possible contamination in low-acid canned foods, meats, sausage, or fish. The steps to prevent contamination are to properly follow...
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...1.1 Explain employees’ roles and responsibilities in relation to the prevention and control of infection The Care worker has a responsibility under the Health and Safety at Work Act 1974 to take care of one`s own health and safety and others you care or support. Which is : Take reasonable care for their own safety and that of others. Cooperate with the employer in respect of Health and Safety matters. Attend training provided by the employer 1.2 Explain employers’ responsibilities in relation to the prevention and control infection Provide a safe workplace make sdout risk assessments to assess the dangers of certain work activities Provide training to staff Provide PPE 2.1 Outline current legislation and regulatory...
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...cell. Special effector protein factors are required for salmonella intestinal invasion and the induction of fluid secretion and for inflammatory responses. There are about six names species names of it, salmonella enteritidis, and salmonella enteric which cause the human disease. Sources: www.cdc.ncided/dbmd/diseaseinfo www.cdc.gov/nczved/dfbmd/disease www.edu/imagepages/1048.htm www.idph.state.il.us/public/hb www.ndm.gov/medlineplus/ency/image Question 2: Salmonella bacteria can be found in food products such as raw poultry, eggs, and beef, and sometimes on unwashed fruit. Food prepared on surfaces that previously were in contact with raw meat or meat products can, in turn, become contaminated with the bacteria. This is called cross-contamination. Salmonella can become a chronic infection even if you do not have symptoms. In addition, though you may have no symptoms, you can spread the disease by not washing your hands before preparing food for others. In fact, if you know you have salmonella, health care experts recommend you do not prepare food or pour water for others until laboratory tests show you no longer carry Salmonella bacteria. http://www.niaid.nih.gov/topics/salmonellosis/pages/transmission.aspx A salmonella infection is a foodborne illness caused by the salmonella bacteria carried by some animals, which can be transmitted from...
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... I. PURPOSE: A. The goal of Nightingale Community Hospital is to establish a comprehensive Infection Control Program to ensure that the hospital has processes in place to minimize/eliminate the risk of Surgical Site Infections (SSI) and Healthcare Associated Infections (HAI) B. The Infection Control Program at this hospital incorporates the following on an ongoing basis: i. Surveillance/identification, prevention/control, and reporting of infections throughout the hospital not limited to patients, employees, or physicians focusing on Nosocomial Infections (Endogenous infections and cross contamination infections) 1. Nosocomial Infections: known as hospital acquired infections are infections are not presenting at the time of admission but develop over the course of stay. a. Endogenous: the patient already has the infection at the time of admission minus the signs/symptoms of such infection but resistance lowers over course of stay and infection presents b. Cross Contamination: patient becomes infected while staying in the hospital by coming in contact with infective agents subsequently developing an infection ii. Evaluate and monitor the results of changes made 2. Continually edit procedures and policies as needed iii. Select and implement best techniques to minimize negative outcomes 3. Separate the infection source from the rest of the hospital (aspetic...
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...assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the agents that cause food-borne illness and the contamination of food Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=4763169365889993301 LO2Understand the processes that can prevent food spoilage and preserve food quality Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres LO3 Understand the importance of effective prevention systems in the control of food contamination Temperature control: delivery; storage; preparation; defrosting; cooking; cooling; reheating; service Storage: methods...
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...Food Lovers Paradise or Nightmares Served Wrong Food buffets, what a food lovers paradise. The selections are endless delicious items that make people return time and time again. However, when people frequent such eateries could their behavior create a food safety concern and could the environment in which the food is stored for serving, place the public at risk. Angela Bond writes a news column regarding food buffet hazards involving cross contamination, temperature control dangers and the lack of hygiene practices. Cross contamination can become a major risk because of the self-serve format of buffet style dinning. Transmission can involve unclean hands touching food items or utensil, dirty plates used over again by the customer at the buffet station, or drippings from different meats can be transfer in with raw seafood or crossed over into the salad bar. In addition, indirect contamination through someone coughing, sneezing or even talking over uncovered food without a physical barrier (sneeze guards) can contribute to cross contamination. Ignoring proper food safety monitoring can provides a dangerous playground for foodborne illnesses such as Norovirus and Shigella, which in some cases is brought on by most customers. All potentially hazardous foods must be maintained to prevent the growth or development of bacteria. Proper temperature control can limit such dangers by simply holding hot food above 135 F and cold food below 40 F. When holding hot food, never mix fresh...
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...spread of infection in wounds. It will also give a personal experience of performing the technique. Hart (2004) states the principle of Aseptic Technique is to prevent the spread of micro organisms to wounds and to protects the nurse and patient from healthcare-associated infections (HCIA). The technique used for less invasive procedures such as intravenous drugs and wound care is the Aseptic No-touch Technique (ANTT) (Pratt et al 2007). The key aspects of this skill are consent, preparation and prevention. The nurse must obtain consent from the patient and explain the procedure. The patient must be made comfortable and placed in a suitable position as the technique may take some time to conduct, the nurse must be able to have access to the wound to prevent any additional contamination. ANTT should be carried out in a quite calm environment, cleaning should be done at least half an hour before and adjacent windows should be shut as this allows for airborne contamination to settle (Dietze et al 2001). Preparation is vital for the ANTT, equipment used should be sterile, in date, undamaged and that correct storage has been used (Department of Health DoH 2003). Guidelines on hand washing have been devised by DoH (2005) as it recognises that most HCIAs are spread through inappropriate hand washing. Hands should be washed immediately before and after the ANTT to prevent the spread of infection. Observation of the wound is important any symptoms of swelling, inflammation or...
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...stored foods check temperatures of freezer and refrigerator and ensure that the freezer is at 0 °F or lower and refrigerator temperature is at least 40 °F. Perishable foods should be refrigerated promptly. Meats should be wrapped securely to prevent leakage of juices into other foods which could cause contamination of other foods. Cook foods should be refrigerated promptly. When preparing foods wash hands with soap and warm water before and after handling foods, sanitize all utensils, countertops and cutting boards and keep raw meats away from other foods to avoid cross contamination. Do not thaw meats at room temperatures; warm temperatures can cause the growth of bacteria and be sure to cook foods thoroughly. “Food borne illnesses are caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause food borne illnesses if they have contaminated food during harvesting or processing.”(NDDIC, 2009) Many illnesses can be caused by improper handling, storage and preparation of foods such as, food poisoning, which can be caused by bacteria of unsafe foods. Salmonella poisoning can also be caused by cross contamination of foods. These illnesses can be prevented with proper food safety. For more information on food safety and how to prevent these illnesses go to http://www.fsis.usda.gov....
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...QUALITY ASSURANCE TEAM CMC Quality Assurance Team is committed to product quality and safety. Quality Assurance Team share the same objective: to satisfy the stellar taste and criteria in classifying a product that is made with the highest standards. In scheduling food safety audits, CMC Co has sought qualified guidance and support from recognized firms who understand food safety and possess the technical expertise to develop comprehensive solutions to secure our competitive advantage. Our vendors and/or suppliers are regulated with meticulous checks and strict verification processes. All incoming supplies and raw materials must meet FDA compliance regulations to ensure they are correctly branded, unadulterated and of food grade standards. Production processes from receipt of raw material, manufacturing, to shipment and closely inspected to ensure conformity to company and customer standards. Peking Noodle Company pledges to follow through on all processes to ensure our products are safe and of exceptional quality. FOOD SAFETY PROGRAMS STANDARD SANITATION OPERATING PROCEDURES is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP. SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product...
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...(1) nontyphoidal salmonellosis and (2) typhoid fever. 2 How is this infectious agent transmitted through food or water? Salmonella bacteria can be found in food products such as raw poultry, eggs, and beef, and sometimes on unwashed fruit. Food prepared on surfaces that previously were in contact with raw meat or meat products can, in turn, become contaminated with the bacteria. This is called cross-contamination. Salmonella bacteria are taken in by mouth and it may occur by inadequate cooking, cross contamination or person to person spread. 3What is an example of a real life outbreak of this foodborne illness in the United States? The 2008 United States salmonellosis outbreak began in the spring of 2008 when hundreds of people throughout the United States fell ill after consuming contaminated food. The U.S. Food and Drug Administration currently believes that the contaminated food products responsible are fresh jalapeño and serrano peppers from Mexico, and perhaps raw tomatoes. Fresh cilantro is also under investigation. The FDA and the Centers for Disease Control and Prevention narrowed their investigation to certain farms in Mexico that they believed were responsible for the contaminated produce. 4What...
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...Why GMO’s are Beneficial Are genetically engineered/modified organisms dangerous, neutral, or beneficial to human health? Genetically Modified Organisms have been used for thousands of years, dating back to the times where farmers were using techniques such as grafting. Studies have shown that opposition to GMOs are on the rise. Despite the many negative connotations of altering the genetic material of a plant, it has been statistically proven that GMOs have not posed harm to human health (Digging for seeds of truth in GMO debate). Through the utilization of GMOs, humanity has the opportunity to benefit our health through creation of potential vaccines, ability to create a sustainable food source to end human hunger, and the ability to create more nutritious disease and pesticide-free foods. GMOs have been very helpful in creating vaccines for many diseases. For example, during the 1980s, humanity was blessed with the first genetically engineered vaccine to fight STDs. Benjamin Hall of University of Wisconsin and then-postdoctoral researcher Gustav Ammerer fused a gene-controlling antigen that fought HIV and Hepatitis into yeast cells. With this biotechnology, they were able to create one of the first vaccines to fight Sexually Transmitted Diseases (A Triumph of Biotechnology). This has proven highly important, because without the use of such technology, this life-changing vaccine would not have been created. In another case, INB Biotechnologies of Philadelphia created...
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...Post Exposure Follow Up – if someone is exposed through an unintentional needle stick, a human bite, exposure to broken skin, or blood, certain procedures need to be followed. 2. III.C.6. Define personal protective equipment (PPE) for: a. all body fluids, secretions and excretions; b. blood; c. non-intact skin; d. mucous membranes. a. Personal Protective Equipment (PPE) involves dedicated clothing worn for protection against contamination. The choice of PPE is based on the what kind of interaction you will be having with the patient and possible exposure (CDC). i. Gloves – gloves should be worn when there is a potential for contact with blood, all body fluids, secretions and excretions, non-intact skin and mucous membranes. Gloves should fit appropriately and not be worn more than once. Hand hygiene before and after removing gloves should be followed. ii. Gowns – a gown should be worn to protect the skin and clothing during procedures where contact with blood or body fluids is expected. The gown should not be worn more than once and once the gown is removed, perform hand hygiene before leaving the...
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...salmonella can contract Reiter’s syndrome which may eventually lead to chronic arthritis. One of the major complications caused by the bacteria is dehydration caused by constant diarrhea, unless the infection has severely spread antibiotics are not usually needed. To prevent major complications from salmonella drink lots of liquids, to stop the dehydration process. To keep enough nutrition lost from the diarrhea keep on a normal steady diet. Salmonella is a foodborne illness that is common in raw or undercooked foods, such as poultry, eggs, and meat. Vegetables can also carry the disease, but it is uncommon. Infected foods usually look and smell normal. The bacteria may also be found in unpasteurized milk and other foods through cross contamination. The illness usually takes effect 12 to 72 hours after a person being exposed to the bacteria, it will usually last 4 to 7 days without treatment. Sometimes in severe cases hospitalization is required and even death could occur. The elderly, infants, children, and those with a weak immune system could be seriously affected by the bacteria. Outbreaks usually occur because proper sanitation guidelines are not followed, meat or poultry is often undercooked, or unpasteurized milk is consumed. To avoid an incident involving salmonella cook meats to...
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...Food Safety Bulletin SCI/220 Version 6 Food Safety Bulletin COMMUNITY PUBLIC SERVICE BULLETIN Food Safety Tips for Everyone! The community is reporting numerous food-borne illnesses to the city health department. The health department is dealing with an increase of food-related illnesses among the community and the need to educate the public on food safety is evident. The community must recognize contamination of food can occur at any stage during food purchase, food storage, and food preparation. One common safety issue related to food purchase is making sure the food is fresh or not past the expiration date. Effects from eating food past their expiration date could lead to food poisoning or physical discomfort, such as an upset stomach. Any food that is older than its expiration date may have dangerous bacteria that can cause food poisoning or an upset stomach (Lance Armstrong Foundation, 2011). It is important to pay attention to the expiration date on all food items. Do not purchase food older than its expiration date. When a person purchases food close to the expiration date, make sure to eat the food immediately to prevent any food safety issues. If the food has a bad smell, it is always best to throw the food away. To find more information on this subject one can visit the local city or county health department or go online and visit websites like usda.gov or livestrong.com. After a food item is purchased, it is important to store the food properly. Make sure...
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...Contents Introduction 2 LO1 Understand the agents that cause food-borne illness and the contamination of food 3 1.1 Discuss the controls required to prevent physical and chemical contamination of food 3 1.2 Compare the characteristics of food poisoning and food-borne infections 4 1.3 Discuss how food-borne illnesses can be controlled 5 LO2. Understand the processes that can prevent food spoilage and preserve food quality 7 2.1 categorise the food-spoilage agents that affect food 7 2.2 Discuss methods of food preservation 8 2.3 Evaluate the effectiveness of food preservation methods 8 Lo3 Understand the importance of effective prevention systems in the control of food contamination 9 3.1 Discuss the key steps in a temperature control system 9...
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