...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...
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... Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common cases in the United States. * How is this infectious agent transmitted through food or water? Most types of Salmonella live in the intestinal tract of animals and birds and are transmitted to humans when feces from animals directly or indirectly contaminate foods that humans eat. Before the 1970’s Salmonella in feces on egg shells would contaminate the egg through cracks in the shell. In the 1970’s stringent procedures for cleaning and inspecting eggs were established. Now Salmonella continues to cause illness due to Salmonella being inside tracts of grade A eggs. Salmonella can silently infect the ovaries of healthy appearing hens and contaminate the inside of eggs before the shells are formed. * What is an example of a real life outbreak of this foodborne illness in the United States? In 2011 between the months of April and June there were 25 persons with reported cases of Salmonella poisoning. The outbreak was linked to Evergreen Fresh Sprouts, LLC, Alfalfa Sprouts, and Spicy Sprouts. A recall was issued for sprouts with the expiration dates of 06 22 thru 07 14. * What are the clinical symptoms, duration of the disease, and treatment if any? Clinical symptoms of Salmonella poisoning include diarrhea, fever, and abdominal cramps. The symptoms usually occur 12 to 72 hours after the infection has occurred. The symptoms can usually last 4 to 7 days...
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... Should Corporations Be Criminally Liable for Foodborne Illness Outbreaks? Allen Leckband Embry-Riddle Aeronautical University MGMT 533 Abstract Foodborne illnesses pose a significant risk to public safety and every year millions of Americans are sickened and many die because of improper food handling, preparation, and storage. Government agencies that are responsible for food safety are tasked with regulation and inspections are often ineffective because corporations that fail inspections are not concerned about penalties imposed on them by the USDA and FDA. Civil suits by victims of foodborne illnesses are often difficult to win and do not affect larger corporations. The Department of Justice is attempting to prosecute individuals from corporations that are responsible for foodborne illness outbreaks but there is currently no legislation holds individuals from corporations responsible for foodborne illness outbreaks to be held criminally liable. Should Corporations Be Criminally Liable for Foodborne Illness Outbreaks? Introduction Foodborne illness represents a serious threat to everyone in the United States and according to the U.S. Food and Drug Administration (FDA) 1 in 6 or 48 million Americans are sickened each year by consuming contaminated foods or beverages resulting in an estimated 128,000 hospitalizations and 3,000 deaths. (“Foodborne Illness”, 2014). Foodborne illness or food poisoning as it is sometimes referred to, is most often...
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...Clostridium perfringens is a food borne illness that causes close to a million illnesses every year. This illness is in itself a bacteria that is already located in the intestines, if the number of c.perfringens that is in your body increases it causes the effects of the bacteria to activate. Everyone is already carrying this bacteria in their body, however, they run the risk of getting “infected” if they do not follow certain rules about cooking and storing their food. This infection is transmitted through different types of food, most meat and poultry. The C. perfringens spores spread in poorly cooked meat and food that is left standing out too long. That is why we are told to reheat our food if it has gotten cold, or immediately store it in the refrigerator if we will not be eating it immediately. The bacteria grows most between 109F- 117F. Once you have stored the leftovers it must be keep in the fridge below 40F and must be reheated to 165F to ensure that the bacteria is killed. In most cases the outbreak or symptoms of this food borne illness is diarrhea and vomiting. This illness is not too deadly as it usually last 24 hours and in severe cases for one to two weeks. If this were to be a major outbreak in the United States the longest business would probably be out of service is two weeks. This disease can be treated by drinking plenty of water to keep yourself hydrated. For cases that are severe intravenous fluids and electrolyte replacement can be used to prevent and/or...
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...Foodborne Illness – Staphylococcus Short Answer October 28, 2012 • What is the infectious agent (pathogen) that causes this infectious disease? Staphylococcus is an unmodifiable bacterium that causes Botulism. Which mean that individuals have no control over catching or not catching this disease. Since botulism is such strong and dangerous bacteria, that ingesting the smallest amount can make individuals sick. More important is other living forms or life like bacteria’s are changing, and becoming resistant to the body’s defenses and medical treatment that causes infections. There are multi-drug strains of Staphylococcus are emerging in various parts of the world all of the time. Staphylococci are usually present on the skin or in the nostrils of 20 to 30 percent of individuals any time. Usually it causes no problem for otherwise healthy individuals. Although individuals cannot do anything about catching the infection, fortunately there are things individuals can do to reduce or build their immune systems. • How is this infectious agent transmitted through food or water? This infection can be transmitted through direct or indirect contact and in food. If transmitted through contact, individuals that had a staph infection, probably had acne, boils, and styes on their eyelids, or infected wounds. Staphylococcus aureus is also transmitted through convenience food which offers an appropriate growth environment for toxin-producing bacteria...
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...The foodborne illness I chose would be: Norovirus (formerly Norwalk virus) 1. What is the infectious agent that causes this infectious disease? Norovirus agent is caused by nonenveloped, single-stranded RNA viruses of the genus Norovirus, which have also been referred as Norwalk virus or small round-structured viruses of the family Caliciviridae. Other genera within the Caliciviridae family include Sapovirus which also cause acute gastroenteritis in persons as well. Norovirus can be divided into at least five geno groups designated GI---GV based on amino acid identity in the major structure protein. The strains that infect humans (referred to collectively “human noroviruses”) are found in GI, GII, and GIV. Since 2001, GII.4 viruses have been associated with majority of viral gastroenteritis outbreaks worldwide. Recent studies have demonstrated that these viruses evolve over time through serial changes in the VP1 sequence, which allow invasion of immunity in the human population. 2. How is this infectious agent transmitted through food or water? Transmission occurs primarily through fecal-oral route, either through direct person to person contact or indirectly via contaminated food or water. Norovirus is also indirectly through aerosols or vomitus and contaminated environmental surfaces and objects. Having contact with someone who is infected with norovirus (for example, caring for or sharing food or eating utensils with someone with norovirus illness). Norovirus is a...
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...that is highly contagious. It is caused by the Hepatitis A virus. Hepatitis A can be transmitted from contaminated food or water or through close contact with someone who is already infected with the virus. Hepatitis A was found on the CDC website in the section on sexually transmitted diseases because it’s primarily transmitted through rectal to oral contact. According to the website www.cdc.gov “In the United States, nearly half of all reported Hepatitis A cases have no specific risk factor identified. Among adults with identified risk factors, the majority of cases are among men who have sex with other men, persons who use illegal drugs, and international travelers.” 3. What is an example of a real life outbreak of this foodborne illness in the United States? (Share resource or in-text citation. Review the Writing Handbook.) There was a very recent outbreak of hepatitis A linked to frozen berries that sickened 118 people in 8 states. In one case, a woman received a call from Costco telling her that the frozen berries she bought there were linked to the outbreak. As a diligent person, she called her pediatrician to ensure that her children were properly immunized and she and her husband were both tested and the results were negative. Unfortunately, hepatitis A infections can take several weeks to show up in tests. Her husband did develop the infection, and because she prepared food for the graduation party of her son, there is the possibility that she infected others...
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...Foodborne Illnesses: Shigellosis Imagine, your guardian forgot to wash their hands before preparing your dinner, now you are not feeling so well. You may have contracted a foodborne illness. A common foodborne illness in America today is shigellosis. Shigellosis is a problematic foodborne illness, luckily it is easy to prevent, but can be hard to get rid of. Shigella is starting to become a worry in the United States. “In the United States, most Shigella is already resistant to the antibiotics ampicillin and trimethoprim/sulfamethoxazole,” (Berger, Sherri). If shigella becomes resistant to more antibiotics, it will be a harder illness to stop, and there will be more outbreaks throughout America. “Washing your hands with soap and water is...
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...Ongcoy MBA- HRM – 1 ASSIGNED TOPIC OUTPUT AND COMPILATION TOPIC : Maintenance of Health through Good Nutrition and Safety Food Practices CONTENTS: 1. Food Related Illness and Allergies 2. Hygiene, Sanitation and Safety Control in Food REFERRENCES: * US NRA ServSafe® Food Manager Certification Course 2011 Module 1. FOOD RELATED ILLNESS AND ALLERGIES 2.1 CLASSIFYING FOODBORNE ILLNESS a. Foodborne Infections * Results when a person eats food contaminating pathogens, which then grow in the intestines and cause illness b. Foodborne Intoxications * Results when a person eats food containing toxins that cause illness c. Foodborne Toxin-Mediated Infections * Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2.2 BACTERIA THAT CAUSE FOODBORNE ILLNESS a. Bacteria: Basic Characteristic * Living, single-celled organism * Can be carried by food, water, soil, animals, humans or insects * Can be reproduced very rapidly under favorable conditions * Some survive freezing * Some change into a different from called spores to protect themselves * Some spoil food; others cause illness * Some produce toxins that cause illness b. Spores * Certain bacteria can change into a different form, called spores to protect themselves. * Form when nutrients are not available *...
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...friends who you went out to dinner with have been feeling just as sick as you are. It is quite possible that you and your friends have all been stricken with a foodborne illness. A foodborne illness also known as food poisoning as it’s most often called is caused by eating or drinking any type of food or beverage that has been contaminated. According to the Centers for Disease Control and Prevention (CDC) it is estimated that almost 76 million cases of foodborne illnesses occur in the United States every year. This total amounts to one in four Americans becoming sick with a foodborne illness by eating foods that has been contaminated with such pathogens or bacteria such a E. Coli, Salmonella and Listeria just to name a few. Approximately 325,000 people a year are hospitalized because of food poisoning. Out of that number 5,000 people have died from contracting a foodborne illness. Harmful bacteria such as salmonella, Ê. Coli and Campylobacter which are found in raw poultry and meat are the most common cause of foodborne illnesses. Such foods are most likely to have been contaminated while being slaughtered in the farm in which they were raised. Fruits and vegetables can also be contaminated depending on the type of soil used and the process in which they have been harvested. Other organisms that cause foodborne...
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...strains of the bacterium, but E. coli O157:H7 has been identified as dangerous to people, producing a powerful toxin that can cause severe illness.” E. coli is caused mostly by consuming tainted or undercooked beef but can be found on any food. E. Coli in this situation is thought to have originated in beef from Australia. Because of this and improper food handling it is believe that it spread to multiple other foods. But according to chipotle no cause was found. Since then Chipotle has made many improvements to their hygiene and store cleanliness as well as safe food practices. Checking the temperature of beef to make sure that it is cooked thoroughly is the best way of eliminating E. coli. Cooking ground beef until there is no pink and steaks until 145 degrees is the safest way to eliminate E. coli. It's no secret that E. Coli isn’t fun. It lingers in your system for multiple days before symptoms show. Symptoms are mostly diarrhea that...
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...Food Safety Assignment List of Contents 1. Introduction 2. Relative importance of pathogens 3. Trends in foodborne illness 4. Emerging issues 5. Intervention strategies 6. Conclusion 7. References 1. Introduction From the very dawn of the mankind people have suffered from an array of infectious diseases. Advances in the ways of diagnostics and treatment allow us to ease this burden on the humanity. Information technology has provided scientific community with a chance to better control and, which is the most important, prevent foodborne diseases by gathering, analyzing and interpreting epidemiological data from a vast number of sites. Conclusions drawn as a result of such surveillance (trends in incidence, prevalence, endemicity of important pathogens, number of outbreaks, most common vehicles of infection, etc.) can be used to design intervention strategies to eradicate a disease as well as to assess a degree of success of food safety measures. Initially, epidemiological surveillance was limited to scientific trials or a certain disease; collection of data on a wider, national, scale was passive. But even these scarce results were able to convince authorities in many countries to approach this issue seriously, in a systemic manner and with bigger amount of resources. In the USA the best known at the moment program, FoodNet or Foodborne diseases Active Surveillance Network, was launched on January 1, 1996. At first it covered only the territory with 13.2 million residents...
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...|Choose one of the following foodborne illnesses to complete this assignment: | | | |Salmonella | |Staphylococcus | |Clostridium perfringens | |Norovirus (formerly Norwalk virus) | |Hepatitis A | |Giardia or amoeba parasites | | | |Write a 125- to 150-word response to each of the following questions:...
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...Robin and Dean (1992) studied 42 cases suffered from gastrointestinal disturbances after consumption of meat meal in November, 1990. 32 (76%) attendees reported gastrointestinal illness with incubation period ranged from 1.5-15h. Bacteriological analysis identified C. perfringens in 11 to 12 stool samples from ill persons. They expected that the fault in time and temperature control during the cooling and reheating of the food permitted C. perfringens multiplication in the food. Wyatt (1992) stated that C. perfringens type A enterotoxin is produced in the intestine after ingestion of contaminated food by these organisms. The toxin is a protein in nature and causes fluid accumulation in the small intestine but the exact mode of action is not...
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...The 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...
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