...Center for Disease Control and Prevention “estimates that each year, roughly 1 in 6 Americans [or 48 million people] gets sick, 128,000 are hospitalized, and 3,000 die of food borne diseases” (para.1, 2012). Misinformation, lack of awareness of diseases, and unreliable information sources contribute to improper food handling habits. Common Safety Issues Keeping food safe is important to prevent food borne illnesses. Common safety procedures that help prevent illness include cleaning, separating, cooking, and chilling or storing food. The U.S. Department of Health and Human Services suggests cleaning, separating, cooking, and chilling foods as measures to keep food safe (n. d.). Before handling food, it is important to wash hands to rub and wash hands for at least 20 seconds (U.S. Department of Health and Human Services). Hand washing is necessary after handling garbage, using the toilet, touching animals or animal waste, or treating an open wound (U.S. Department of Health and Human Services). Proper washing of utensils helps detain the spread of germs and is necessary before and after use. A solution of 1 tablespoon of bleach to a gallon of water for is good for disinfecting (U.S. Department of Health and Human Services). Washing vegetables and fruits is also important to remove bacteria. Separating foods is necessary to prevent cross contamination. The U.S. Department of Health and Human services suggest using a separate cutting board for meat, poultry, seafood, and eggs...
Words: 1077 - Pages: 5
...Food Borne Illness Food borne illness occurs after the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. One such food borne illness is salmonella. Salmonella is a bacterium that can get into foods that come from an animal such as chicken, fish, or eggs. Because salmonella is spread through contaminated food outbreaks occur on a large scale. Though fatal in some cases, salmonella can be prevented, and is treatable. Salmonella lives in the lower intestinal tracts of the host once ingested. Salmonella may also live in the intestines of animals making it possible for them to spread the bacteria to others. A person infected with salmonella my experience abdominal cramps, fever, and or diarrhea as soon as twelve to seventy two hours after ingestion. Some victims may be more vulnerable to salmonella than the average person. This vulnerability may lead to death. One case of a salmonella outbreak was recorded in recent news. “Fourteen cases of salmonella have been confirmed in Southeastern Wisconsin as of April 17, and three of those patients were recently hospitalized”, (Marquette, 2012, para 1). The source of the salmonella is believed to be fish the people had eaten. In cases similar to this, diarrhea leads to dehydration requiring fluids to be given via intravenous fluids. Salmonella can be avoided with the proper precautions. Prevention of salmonella is possible through proper preparation of raw foods. It is important to wash...
Words: 392 - Pages: 2
...Food Borne Illness Safety Bulletin Aleisha Johnson SCI 220 March 2, 2013 Pamela Cox University of Phoenix Food Borne Illness Safety Bulletin | | | | | | | | | | | | | | Recently the City of Monmouth, Oregon has been notified of an outbreak of food borne illnesses. Over 35 cases of food borne illness have been reported and confirmed. Each year one in six people get sick from a food borne illness and 3000 people in America die. (CDC Food and Safety) There are several causes that spread food borne illness. Food storage is one of the main contributors. It is imperative to make sure you are packaging and storing your food correctly. To prevent food borne illnesses outbreaks you must store your perishable food in a freezer or refrigerator immediately. Your refrigerator temperature should be 40 degrees Fahrenheit and your freezer should be at zero degrees Fahrenheit. (U.S. Department of Health and Human Services) It is also important to either keep a thermometer in the refrigerator or freezer or check it on a regular schedule to assure you are keeping food at the correct temperature at all times. Another common mistake, that causes contamination, is how the food is stored. For example meat, purchased at the grocery store, is only good for a couple of days in the container it is purchased in. If needing to keep stored for a longer duration of time you will need to wrap the food tightly in containers appropriate for freezer storage. When...
Words: 695 - Pages: 3
...With the outbreak of food-borne illness in the city, we would like to inform the public of what the symptoms are, safety issues, nutritional information, and how to prevent this illness in the future 1. What is food-borne illness? 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. 2. What are some safety issues related to this illness? Most cases of food-borne illnesses can be prevented through proper cooking or processing of food, which kills bacteria. Between 40 F and 140 F. Refrigerate food promptly, set refrigerator at 40 F or lower, freezer at 0 F, and always wash your hands in warm soapy water. Do not pack refrigerator, cool air must circulate to keep food safe. Wash all unpackaged fruits and vegetables and those packaged and not marked “pre-washed,” under running water just before eating, cutting, or cooking. If prepared food stands at room temperature for more than 2 hours, it may not be safe to eat. 3. What are the symptoms of this illness? In most cases of food-borne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include abdominal cramps, nausea, vomiting, diarrhea, which is sometimes bloody, fever, and dehydration. That is why it’s important to do research and seek a credible ...
Words: 518 - Pages: 3
...Food Born Illness Introduction There has been a drastic rise in food-borne illness in the United States. Food-borne illnesses are contracted by ingesting contaminated food or water with parasitic or bacterial agents. Last year millions of people were exposed to food borne illnesses and many died. Identify the infectious agent (pathogen)? A pathogen or infectious agent in colloquial terms means germ, a microorganism in the widest sense. There are six kinds of infectious agents such as a virus, bacterium, prion, protizoa or fungus that causes disease in its host. The host can be an animal (including humans), a plant, or even another microorganism. Explain how the pathogen is transmitted through food or water? Pathogen transmission involves three steps: escape from the host, travel, and infection of the new host. This infectious agent is commonly transmitted through food, water and air. Traveling outside the country where diseases are common can also increase your risk of being exposed to infectious disease. You can be exposed to certain pathogens when eating foods that have been prepared by an unsanitary person. For example, a person preparing your food after using the bathroom but didn't wash his or her hands. Provide an example of a real life outbreak in the USA? Last year in the fall of 2011, The United States had one of the deadliest foodborne illnesses in the United States. Traces of Listeria were found in cantaloupes from Jensen Farms in Colorado. The...
Words: 610 - Pages: 3
...of animals and humans. There are other environmental sources such as soil and sediment and also can be found in areas that may have been polluted with human or animal feces. Clostridium perfringens is commonly found in raw beef or poultry. Clostridium perfringens usually grows in areas of little to no oxygen and Clostridium perfringens can multiply very quickly. Illness is caused because of a toxin that the Clostridium perfringens bacteria produces in the intestines. • How is this infectious agent transmitted through food or water? Clostridium perfringens grows on or in raw meat. The bacteria thrives between 40° and 140° and can grow rapidly at room temperature. Clostridium perfringens cannot not grow in the refrigerator or freezer. Clostridium perfringens is the most common causes of food poisoning. It may be responsible for around one million cases of illness every year. Clostridium perfringens occurs when a large amount of food is prepared at one time and then left out to sit or just kept warm for a time before serving. • What is an example of a real life outbreak of this foodborne illness in the United States? At a wedding in Sullivan, Missouri, over 300 people became ill in April of this year. The source of the bacteria was trace to the gravy. The bacteria grew while the gravy was sitting out. Many guests of the wedding became ill with stomach cramps and diarrhea. There were over 750 guests at the wedding. The Norovirus was ruled out after...
Words: 612 - Pages: 3
...Food Borne Illness: Hepatitis A Shrinanir Glenn SCI/163 May 01, 2014 Joan Kane Food Borne Illness: Hepatitis A Every day Americans go through their day not realizing that they are a carrier of some type of disease. These diseases are called Pathogens, which are found in the air and food. It can also be found on objects that people come in contact with and people. One of these diseases is called Hepatitis A. Hepatitis A Virus (HAV) is an inflammation that affects the liver’s ability to function. Learning about the history behind Hepatitis A and known outbreaks as well as a way to prevent this virus can possibly help reduce the infection from forming and spreading. Hepatitis A is spread when an unexpected person consumes tiny amounts of fecal matter. This usually happens when people do not wash their hands after using the bathroom. According to Mayo Clinic (2011), Hepatitis A can be transmitted several ways, such as: when someone with the virus handles the food you eat without first carefully washing their hands after using the toilet, drinking contaminated water, eating raw shellfish from water polluted with sewage, being in close contact with a person who’s infected – even if that person has no signs or symptoms, and having sex with someone who has the virus (Mayo Clinic, 2011). There are times when outbreaks happen with different viruses which can have devastating effects and many casualties. And though outbreaks happen in other countries the United States...
Words: 747 - Pages: 3
...4 Chronic Food Borne Illness Salmonella SCI/163 Troy Bushman November 18, 2013 1 The infectious agent pathogen that causes salmonella is called salmonella enteritis. The bacteria are larger than a virus; but, are visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that do not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within it; and then, bursts the 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 enteritis’s, and salmonella enteric which cause the human disease. “Salmonella is one of the most commonly reported types of food-borne illness. Salmonella is caused by a variety of different bacteria. The ensuing illness is treatable, but in some cases, fatal. Most of the time people aren’t even aware they have salmonella, they think something they ate didn’t agree with them and the symptoms are mild and disappear quickly. I believe no one really takes any action of going to a hospital or to their doctor until the symptoms worsen and become unbearable or scary for them that’s at least what I do, which I shouldn’t because instead of me finding out what problem was solving it quickly, I go through the pain and agony until I can’t take it anymore. Quite often, the mishandling of food products causes...
Words: 735 - Pages: 3
...The Importance of Food Safety and Preventing Food-borne Illness (Public Safety Announcement) Charles A. Kennedy University of Phoenix Abstract Food safety a consumer concern this bulletin will address four topics (listed below) that the industry, and consumers' need to meet regarding food safety? 1. What are some illnesses that can come from improper storage and handling of foods? 2. Illnesses that can come from contaminated food and preventive measures 3. Where to find Credible information sites 4. Why it’s important when searching for information to only use credible sites Food safety is a responsibility that is shared by us all producers, processors, distributors, retailers, and consumers. We as consumers must be concerned about the following food safety issues, farming practices, pesticide residues in crops bacterial contamination food additives and preservatives. The public must demand safe food, from the farm to the fork. We are all stakeholders in keeping our food safe and you know there are a number of variables that can affect the safety of our food. For most of the food-borne outbreaks reported to the CDC, the cause isn't known. That’s why the public needs to stay diligent in combating food-borne illnesses. There are countless ways that our food can become contaminated between the time it is produced and prepared. Some food-borne bacteria live in the intestines of healthy animals, and only become a threat and during the slaughtering...
Words: 817 - Pages: 4
... Writing Styles and Mechanics Clostridium perfringens are one of the United States well known basis of food poisoning. According to "Clostridium Perfringens" (2014), clostridium perfringens (c. perfringens) is a spore-forming gram-positive bacterium that is found in many environmental sources as well as in the intestines of humans and animals. This food poisoning grows in situations with small to none oxygen, and instances where it can grow at a rapid speed. Clostridium perfringens are transmitted through consumption of poultry, beef, and gravies that are not thoroughly cooked. Besides, the reason why these are sources of c. perfringens is because they are not well cooked, or reheated correctly, also if the food has not cooled or been in the heat for too long. Unfortunately, people all around the world have suffered from the form of food poisoning clostridium perfringens. For example, the dozens of Portland sixth-graders wracked with cramps, vomiting and diarrhea at an Outdoor School excursion fell sick from a tainted batch of chuck roast, egg noodles and sour cream, the Multnomah County Health Department said Monday (Kavanaugh, 2013). Based on Kavanaugh (2013), after testing the menu of fruits, veggies and other food dished during the overnight field trip, inspectors believe they found their culprit: the Beef Stroganoff. The illness struck the students sleeping inside their cabins about 3 a.m. after a day chock-a-block with tromping through the woods and...
Words: 540 - Pages: 3
...PRINCIPLES OF HYGIENE, FOOD SAFETY AND SANITATION Term Paper Calubayan, Carissa G. H-170 Introduction: Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing. The primary tenet of food-service sanitation is absolute cleanliness. It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room. Control of the microbial quality of food must focus on the preparation of food itself, food handlers, facilities and equipment. The quality of food depends on the condition when purchased and the time temperature control during storage, preparation and service. Personal hygiene and cleanliness of the facilities and equipment also contribute to food safety. CHAPTER 1 * Definition of Terms 1. Food * Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments. 2. Safety * Is overall quality of food fit for consumption 3. Sanitation * Is a health of being clean and conducive to health 4. Cleanliness * Is the absence of visible soil or dirt and is not necessarily sanitized. 5. Microbiology * The...
Words: 743 - Pages: 3
...Food Borne Illness SCI 163 09/07/2014 Danielle Dickinson Food Borne Illness According to the Centers for Disease Control, Clostridium perfringens is a spore-forming gram-positive bacterium that is found in many environmental sources as well as in the intestines of humans and animals. It is found It is commonly found on raw meat and poultry. That is why it is more common with animals due to animals eat more raw meat then a average everyday person. The bacteria’s survival is based on conditions with very little or no oxygen. The toxin it generates causes the food borne illness. Clostridium perfringens bacteria grows in food after it has been cooked. If foods such as poultry or beef are not cooked at the recommended temperature and not kept at a temperature that is either warmer than 140°F or cooler than 41°F, clostridium perfringens can easily set in. Clostridium perfringens often occurs when foods are prepared in large quantities, such as a catering event. This is because when a large amount of food is cooked together some tend not be done and it blends in with the done food. An example of a real outbreak in the United States was documented by the New York State Department of Health. The New York State Department of Health’s Bureau of Community Environmental Health and Food Protection have confirmed six food borne outbreaks in 2006. Clostridium perfringens was one of them. Out of the 1466 ailments associated with food borne illness, 117 of them were Clostridium perfringens...
Words: 593 - Pages: 3
...HTM-310 Final Paper Food Safety Food Safety Food Safety is all conditions and actions necessary to ensure the safety of food at all stages. This refers to the conditions and practices to prevent contamination and food-borne illnesses. Food safety is an essential health function. Food can be contaminated and judged unsafe in many ways. Contamination can occur during the packaging process, by inadequate cooking or storage. Also, different food products may already have different microorganisms such as bacteria or parasites which may be allowed to multiply and cause disease if food is not appropriately handled. With regard to whether or not food safety is currently a problem the answer is clearly, yes. The concern is that daily, people get sick with what is interchangeably called food-borne disease or illness from the food they eat. Specifically, food-borne illness has a severe affect on infants, young children, the elderly and the sick. In both developing and developed countries, it is a strain on health care systems. Not only does food-borne illness affect physical condition, but economically, individuals, communities, businesses, and countries are affected by food safety problems. Data and Investigative Information Being that food safety is an increasingly important public health issue, it is imperative that governments intensify their efforts to improve food safety. These efforts should be in response to an increasing number of food safety problems and...
Words: 1051 - Pages: 5
...Food Safety Announcement Reginald Alan Guest SCI/220 June 20, 2013 Jeff Housman This is a public announcement for the community of Beer town. There is a drastic rise in food borne illnesses spreading throughout the community of local farmers who supply their own farm animal and residents who purchase dairy products and meats. We as a community are not aware of the many ways that the community can prevent food borne illness. Many problems can be very easily prevented, if we all follow a few safety guidelines and instructions from the CDC, FDA, and the local Health Department. There are many safety issues when purchasing, storage, and presentation of many meats and dairy products. One of the biggest safety issue is washing hands thoroughly with warm water and soap before handling of meat poultry, and seafood’s. Never wash meats, washing raw meat and poultry can help bacteria spread because juices may splash onto your sink, and countertops. Always make sure washing the cutting boards, dishes, and utensil after uses will help with cross contamination. Whenever, you are purchasing groceries at your local supermarket, always separate ready to eat foods and raw meat or poultry in the shopping cart, shopping bags, and your refrigerator. While preparing and handling foods at home also consider placing raw meat or poultry from dripping onto other foods by placing it in sealed containers or sealed plastic zip lock and placed in the freezer In preparation (cooking) many people...
Words: 926 - Pages: 4
...related to food purchase, storage, and preparation. The common health problem is food borne illness known as food poisoning. Food borne illness every year gets one out of six Americans sick by eating or drinking contaminated foods. When purchasing foods consider recent food recalls when shopping for groceries. Inspecting your foods before you purchase them like meat, poultry produce, and cheese needs to have proper color and no signs of dirt. Storing the meat, cheese, and poultry in the refrigerator or the freezer as soon as you get home from grocery shopping. Cleaning vegetables with a scrub brush is very important. Meat and poultry does not have to be rinsed. When preparing a meal make sure to have different cutting boards and knives for vegetables and meat. Also, making sure anything you are cooking reaches the safe inside temperature is very important. 2. Describe some illnesses or problems the safety issues might cause, and ways to prevent the illnesses or problems. According to the Centers of Disease Control and Prevention (CDC) there are many different diseases causing microbes or pathogens that can contaminate foods. There has been a discovery of more than 250 different types of food borne diseases, which cause viruses, parasites, and bacteria. All the types of food borne diseases have different symptoms, the toxin enters the human body through the gastrointestinal tract causing nausea, abdominal pain, diarrhea, cramps, and vomiting. The challenges in food safety...
Words: 883 - Pages: 4
