...• What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. The infectious agent I choose is the Norovirus. The Norovirus is a small virus that is highly contagious. The Norovirus is also the most common cause of gastroenteritis. Gastroenteritis is often referred to as the stomach flu. Gastroenteritis is the inflammation of gastrointestinal tract. This includes the stomach and intestines. The inflammation usually results in diarrhea, abdominal cramps, nausea and vomiting. The Illness usually last about three days and then goes away on its own. The origin of this virus is Norwalk Ohio. The first outbreak was in 1968 in a small school. The Norovirus is often referred to as the Norwalk virus because of its origin. • How is this infectious agent transmitted through food or water? The Norovirus is transmitted through food, water, and contaminated individuals. This virus is extremely common on cruise ships and places where there is a huge amount of stored water. The other main contributors of the spread of this virus have been restaurants, schools, and nursing homes. You can catch this virus from eating infected foods or drinking infected water. Infection occurs when humans inadvertently ingest material contaminated with small amounts of fluids or feces from an infected person. It only takes a small number of viruses to cause infection, so even microscopic amounts of feces or fluids can...
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...been an outbreak where a new strain of norovirus called GII.4 Sydney has affected people’s stomachs around the world causing gastroenteritis causing symptoms such as nausea, vomiting, diarrhea, abdominal cramps, headaches, chills, sore throat, and a low grade fever. Even though there is no treatment or vaccines to prevent infection, this virus should be taken seriously as it is highly contagious and death may occur to the young, elderly, and critically ill. Therefore, practicing proper hygiene and food protection, and potable water-supplies can help prevent Sydney from spreading. There currently is neither treatment nor vaccines that prevent infection from this virus. According to the Centers for Disease Control and Prevention, also known as CDC, “there is no drug to treat people who get sick from the virus”. This is why people should take Sydney seriously. Another example that shows that there is no treatment is because antibiotics solely fight against bacteria and not viruses, antibiotics will not help fight this infection. The people around the world are in danger as not even antibiotics will help them fight off this vicious infection. Moreover, Sydney is highly contagious and caution should be taken when in crowded areas. Even though there is no treatment or no vaccines, people should take Sydney serious because it’s highly contagious. According to NBC News “Right now, it’s too soon to tell whether the new strain of norovirus will lead to more outbreaks than in the...
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...Food Borne Illness: Norovirus Dezenia Giron SCI/163 June 18, 2012 Franklin Keathley Norovirus Norovirus is a gastrointestinal illness; also known as Norwalk Virus. Norovirus has many names such as, Food Poison or Stomach Flu. Food Poison can be cause by eating food that may contain germs or bacteria. In most cases of food poison is from bacteria called Staphylococcus; another name for food poison is stomach bug or stomach virus. Stomach Flu it is not the same as Influenza or Flu. Stomach flu is gastroenteritis illness caused by a virus as a result of diarrhea and vomit. Norovirus can be transmitted from an infected person, contaminated water or food and if the contaminated surface is touching. The virus can cause the intestine or stomach to get inflamed, which leads of causing diarrhea, stomach pain, throw up, and nausea. Another example of how Norovirus transmit is DayCare centers, nursing homes/custodial institutions. Concerning food a person must be careful with oysters, raw shellfish, and anything grown in sewage-contaminated waters. Norovirus can also cause fever, headache, and body aches. Norovirus can lead to dehydration because of throw up, extremely illness, and diarrhea many times a day. Everyone is at risk; however, older adults, children, and people who have others illness such as, Diabetes or kidney disease are at higher risk for Norovirus. Cruise line requires reporting outbreaks sickness to the Centers for Disease Control if 3% or more reported...
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...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 highly contagious...
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...Applying Epidemiology Charles B. Moore HCA 415 Instructor: Quida Davis April 27, 2014 Applying Epidemiology A mother of a young child called the Vermont Department on February 5 to report the possibility of a foodborne disease outbreak after her child aged 5 years and two other children of her neighbor aged 7 and 10 years became ill with a lot of vomiting and diarrhea that took place within an interval of 12 hours. The child’s sickness became severe that the mother took her to a local hospital where she was kept at the emergency department. The mother stated that the child complained of nausea at 10 o’clock the February 2nd, later, the child began vomiting and having multiple episodes of diarrhea, she was not able to eat or drink anything without vomiting. In the evening, the woman took the child to the local hospital where she was admitted at the emergency department, here they noted the child was dehydrated and had a high fever. The stool and blood specimen of the child was collected and the child was given intravenous fluids as a treatment and later she was released; the following day the mother made follow ups on the test results for the child and it turned out the stool culture displayed negative results for usual bacteria (Brehm-Stecher et al, 2009, p. 1774). Two children who were nearby neighbors reported to have nausea, diarrhea, vomiting and fever, these were similar symptoms that the other child had even though these two children were not as ill as the woman’s...
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...aren’t new either. Some highlighted food contamination outbreaks in history include the June 1996 Salmonella outbreak at a Wendy’s in Massachusetts where 38 customers had gotten ill and a few died and the January 1995 Hepatitis A infection in Utah where 95 cases were reported from an employee of Taco Bell who didn’t wash their hands thoroughly enough (CSPI). A more recent contamination includes the Norovirus contamination of November 2014. “Norovirus is a highly contagious virus that can make you very sick with diarrhea, throwing up, and stomach pain” (CDC). You can catch the Norovirus by being infected by contact with stool or vomit, eating food harvested in contaminated water, eating produce that are contaminated in the field. There is no treatment for the Norovirus, just to drink fluids and to prevent dehydration (CDC). My mom, Kathy, was part of the population that was affected by the Norovirus. She went to a company event at a hotel restaurant. The restaurant was a well-known and respectable. After eating at the restaurant, for a few days, she had the symptoms of the Norovirus. She reported it to the CDC and it was stated that there were a dozen more cases from the restaurant that night. As a result, there was a compensation of $200 per person or a free dinner at the restaurant on a night chosen by the recipient. The only way that Kathy was able to receive the compensation, was to file a report with the CDC and to sign a paper saying that the recipient would accept the terms...
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...gastro-intestinal tract. It causes inflammation within the intestines that can causes symptoms like watery – usually non-bloody – diarrhea, abdominal cramps, nausea and vomiting, occasional muscle aches and headaches, and low-grade fevers (Mayo Clinic, 2015). “Depending on the cause, viral gastroenteritis symptoms may appear within one to three days after you’re infected and can range from mild to severe. Symptoms usually last just a day or two, but occasionally they may persist as long as ten days” (2015). You are most likely to contract viral gastroenteritis when you eat or drink contaminated food or water, or if you share utensils, towels or food with someone who is infected. A number of virus can cause gastroenteritis, such as: norovirus and rotavirus. Norovirus can affect both children and adults sweeping through whole families and then communities. “Rotavirus is the most common cause of viral gastroenteritis in children, who are infected when they put their fingers or other objects contaminated with the virus into their mouths” (2015). Adults can become infected passing along the illness without ever getting symptoms,...
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...SCI/162 PRINCIPLES OF HEALTH AND WELLNESS 2/9/2014 Foodborne Illness Short Answer Questions Norovirus * What is the infectious agent (pathogen) that causes this infectious disease? I choose the Norovirus to discuss and how this foodborne illness is spread. This illness is viral and lives not only in contaminated foods or drinks but also on surfaces that have been contaminated with the virus by direct contact with an individual or food. The infectious agent are known as noroviruses and sapoviruses which cause acute gastroenteritis. The norovirus (NV) is a member of the Caliciviridae family which causes the acute gastroenteritis in people worldwide. * What is an example of a real life outbreak of this foodborne illness in the United States? An outbreak of this type of foodborne illness comes when one is in contact with when an individual who is infected and handles food preparation or shares food or eating utensils. The norovirus (NV) is an extremely contagious illness that is spread by the ingestion of contaminated food such as raw oysters or water. This is spread from person-to-person transmission such as hospitals, schools, nursing homes and most recently cruise ships. There has recently been an outbreak of this type of illness of several cruise lines that have caused trips to be cancelled and returned to port early. * What are the clinical symptoms, duration of the disease, and treatment if any? The clinical symptoms of this illness...
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...Chills | | | | Most Common Foodborne IllnessesSalmonella | | Salmonella is a bacterium that is wide spread in the intestine of birds, reptiles, and mammals. If can spread to humans by a variety of different foods. The illness causes symptoms such as fever, diarrhea, and abdominal cramps 12 to 72 hours after being infected. Salmonellas is usually transmitted by to humans by eating foods contaminated with animal feces. The food can also become contaminated by the hands of an infected food handler who did not wash hands with soap after using restroom. | Norovirus | | Norovirus is very contagious virus that can infect anyone. You can get norovirus from an infected person, contaminated food or water, or by touching contaminated surfaces. The virus causes the stomach or intestines to get inflames. This leads to having serious stomach pain, nausea, and diarrhea and throw up. Food becomes contaminated with norovirus when infected people who have | Product or Service 3 | | To print this booklet two-sided, click File and then click Print. Under the option that defaults to Print One Sided, select a two-sided print setting. This booklet is...
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...Review of Chipotle Mexican Grill, Inc. Abstract For the past two decades, Chipotle Mexican Grill, Incorporated has been quick to rise in popularity as an international fast food restaurant that strives to differentiate themselves from the “typical” experience that one would expect at a short-order restaurant (Chipotle, 2015, para. 1). While Chipotle has been extremely successful through their use of locally grown, classic techniques, and high-quality ingredients (Chipotle, 2015, para. 2), the company has recently been faced with numerous issues with their company’s health practices and a slowing sales growth (Peterson, 2015, para. 3). Review of Chipotle Mexican Grill, Inc. Introduction Chipotle Mexican Grill, Inc. (Chipotle) is a fast-food restaurant that was founded by Steve Ells in 1993 in Denver, Colorado (Fundable, 2016, para. 1-6). According to Fundable, Ells has a degree from both the University of Colorado and the Culinary Institute of America (2016, para. 5). From there, Ells began work as a sous chef before he was able to secure a loan of $85,000 from his father to go towards the purchase of his first fast-food restaurant, Chipotle (Fundable, 2016, para. 1-4). Ells and his company experienced almost instance success. Chipotle grew so popular, that it wasn’t long before investors were looking to capitalize on Chipotle’s success, as well. After just three years of being open, Chipotle had grown to three stores and the well-known fast-food chain, McDonald’s...
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...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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...According to the Center of Disease Control and Prevention (CDC), inadequate handwashing and not washing one’s hands can spread germs and also spread a norovirus illness to anyone (2013). This norovirus is serious among young children and the elderly and symptoms of norovirus infection usually include cramping, nausea, vomiting, and diarrhea (CDC, 2013). This virus is spread quickly in places like daycare centers and schools and the norovirus can stay on objects and surfaces like toys, desks and seats and still infect people after days and weeks (CDC, 2013). There was a study that measured the link to improper handwashing and gastrointestinal and respiratory illnesses among young school aged children. Students in third to fifth grade were enrolled in this study. Intervention classrooms received alcohol-based hand sanitizer to use at school and followed usual handwashing cleaning practices (Child: Care, Health & Development, 2008). The results of this study showed reduced absenteeism caused by gastrointestinal illness in elementary school students and the norovirus was found less often on classroom surfaces (Child:Care, Health & Development, 2008). It is noted that hand hygiene not only prevents the common cold and flu but it also prevents gastrointestinal, norovirus illness, and respiratory illnesses among young school aged...
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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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...diarrhea. Health officials are urging anyone experiencing those symptoms to report to the hospital immediately because E. coli has a possibly of leading to death. The public is questioning Chipotle about how the E. coli outbreak even began. Many assumed that the products used in the chain restaurant have been unsanitary. The most common way to spread E. coli is through feces. Chipotle released a statement that they believe the source of the E. coli is from their vegetables and that they are doing their best to investigate the situation. This isn’t the first time that Chipotle faced food safety issues within their chain. In August, a Chipotle restaurant in California was temporary closed after 80 customers and 18 employees reported symptoms of norovirus. There was also another case in Minnesota where there was an outbreak of salmonella, which affected 64 customers, hospitalizing 9. I am truly disappointed by the fact that Chipotle has been having food safety issues for the past year. I myself eat at Chipotle occasionally and to see that there were so many cases...
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...Food Safety Bulletin Charity Wilson SCI/220 May 2, 2011 Professor Zam Poller Food Safety Bulletin Consumers in Hawaii want safe food, but how can the public be safe if there is a gap between the amount of regulation food purchasers’ want, and the food safety rules that farmers are willing to implement. On the heels of the recent drastic rise in food-borne illness, food safety is on everyone’s minds. Here in this food safety bulletin are some common safety issues related to food purchase, storage, and presentation. In addition, some illnesses or problems the safety issues may cause, ways to prevent food-borne illness, and some recommendations to sources of nutritional information to help educate the public about appropriate food safety. The public (consumers, food service workers) needs to be aware of where our food comes from and how the food is processed and handled. More important, we need to be sure those animals from which are food is made are being raised in clean, safe living conditions. In addition, people should buy food with proper packaging and labels (brand names, trademarks), together with place of origin and quality. To start, we live in an infectious world, and present are many chances for food to become tainted as it is produced and prepared. Food-borne illnesses are results from consuming foods or beverages, which have been contaminated with germs. Meat and poultry can become contaminated in the course of slaughter by contact with small amounts...
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