...Salmonella Salmonella is a bacterial disease that affects the intestinal tract system. Salmonella are found in animals as well as human intestines, it comes through the feces. Increase exposure are International travel where developing countries with poor sanitation. Owning a pet bird or reptile is also a risk factor if they are infected with salmonella bacteria. Stomach has a natural defense against salmonella. Some disorders are antacids, inflammatory bowel disease and recent use of antibiotics can shorten the natural defense. Most people are infected with salmonella by eating foods that are contaminated by feces. The most infected foods are raw meat, poultry, and seafood. When the meat is raw it becomes contaminated in the process of distribution. Seafood is contaminated when the water they are harvest is contaminated. Eggs can be contaminated from infected chicken making the eggs bad before it is form. Fruits and vegetables, mostly imported ones can become contaminated by washing in contaminated water. This mainly occurs when juices from raw meat comes in contact with uncooked foods like salads. 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...
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...SC300 Big Ideas in Science Unit 2 Project In analyzing attendance of some local middle schools there seems to be a spike in student absences. After careful consideration in examining these absences there may be a link that connects them being a cause for concern. It seems that students involved with school band have a spike in absences due to sickness resulting in the same symptoms. Further investigations would want to look into the following: 1. Where did the bands travel? 2. What did the band members eat? 3. Were meals provided by the band and by whom? 4. Did the bands stop and eat at any same local restaurants? 5. What drinking sources were provided to band members, what were they and where did they come from? 6. Were there any band members sick prior to the events? By interviewing students, parents and school faculty similarities could be drawn to conclude the source of contamination causing such a rise in sickness among the Band students. There is concern and diligence to find out the source of this common sickness among the students so that an epidemic can be ruled out as quickly as possible preventing wide spread panic within the schools and community. Epidemics can take a while to determine if cases are not connected, meanwhile cases start to increase without proper treatment. There are modern epidemics such as parasites and mercury poisoning (Hubpages, 2012)....
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...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 caused when bacteria, viruses, molds, and parasites enter the human gastrointestinal tract. The most common foodborne illnesses include Salmonella, and the Norovirus which alone account for 69% of all foodborne illnesses in the United States (“What is Foodborne Illness”, 2014). The contamination is often caused by when food or...
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...Lifestyle and Weight Management The Lifestyle Redesign® Weight Management Program is based on sound medical research, and has proven successful with thousands of clients. This customized treatment helps you to establish healthy individualized lifestyle choices to enable you to lose weight in ways that are safe, realistic and sustainable. You will find greater satisfaction and pleasure in what you do each day, while you lose weight and keep it off. Each week in the Program, you will explore topics like: *Healthy eating *Physical activity and exercise *Balancing work, rest and play *Stress & time management *Finding healthy pleasures and non-food rewards *The link between your daily choices and chronic conditions (such as diabetes, high blood pressure, etc.) *Increasing your energy *Emotional issues tied to food *Social eating *Healthy cooking and dining out *Increasing meaningful activity while decreasing draining activity Eating Habits The term eating habits (or food habits) refers to why and how people eat, which foods they eat, and with whom they eat, as well as the ways people obtain, store, use, and discard food. Individual, social, cultural, religious, economic, environmental, and political factors all influence people's eating habits. Why and How People Eat People eat according to learned behaviors regarding etiquette, meal and snack patterns, acceptable foods, food combinations, and portion sizes. Etiquette refers to acceptable behaviors. For example...
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...Role of azithromycin against clinical isolates of family enterobacteriaceae: A comparison of its minimum inhibitory concentration Aim: To determine the effect of Azithromycin, a new azalide antibiotic, on clinical isolates of the family Enterobacteriaaceae and to determine and compare its minimum inhibitory concentration (MIC). Antimicrobial agents are commonly used therapeutically and prophylactically for travelers' diarrhea. Resistance of enteric pathogens to these agents may prevent the success of such therapy, with the result depending upon the level of resistance and the drug concentrations achieved in the gastrointestinal tract. Data from a number of geographic locations were collected in order to determine whether consistent trends exist and whether predictions can be made regarding the susceptibility of various enteric pathogens worldwide. One of the major limitations to successful antimicrobial therapy of enteric bacterial pathogens has been the progressive emergence of resistance to these drugs, particularly in the developing countries. [1] With a marked increase in antibiotic resistance among enteric bacterial pathogens, it has become imperative to find alternative effective antimicrobial agents. Among the oral antimicrobial agents, the fluoroquinolones and the broad-spectrum cephalosporins are the only groups whose efficacy against enteric pathogens of the family Enterobacteriaceae has not yet been compromised by acquired resistance. However, the fluoroquinolones...
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...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 salmonella. In many...
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...illness that I chose is Salmonella. Salmonella is one of the most common types of foodborne illnesses in America. It’s been around for 100 of years and was discovered by an American Scientist by the name of Dr. Daniel Salmon. These foodborne illnesses are also known simply as “food poisoning.” Salmonella is caused by the pathogen, bacteria. The Scientific name for this particular infectious agent is “salmonella bacterium.” The bacterium comes in many different forms. In the United States there are 2 common types found: Salmonella serotype Typhimurium and Enteritidis. This type of bacteria which is classified by its shape is known as the bacilli. Under a microscope, it appears as rod-shaped and can survive in the intestinal track of humans and animals. 2. How is this infectious agent transmitted, through food or water? These living microscopic creatures are transmitted in many ways; through food consumption of contaminated eggs or poultry, eating of raw foods and unpasteurized dairy products, from feces of animals, and also by other humans. It can also be found through consumption of fruits and vegetables. Even though one of the most common ways of transmission is through food, the bacteria cannot be detected before ingestion just by looking at the food. The foods look and smell normal and there is no visibility of contamination. When the bacteria in contaminated foods are ingested the possibility of being infected are more likely. Salmonella can also be transmitted...
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...SCI/220 March 31, 2013 Food Safety Bulletin The Miller Times Iowa hatchery linked to salmonella outbreak Local illnesses linked to Iowa hatcheries eggs By William Miller Staff Reporter, The Miller Times Posted: March 9, 2011 In the past week, there have been approximately 30 patients with symptoms of salmonella. Local physician Dr. Donald Kruglet said “ Among the 30 patients only five were hospitalized, 3 elderly males, 1 elderly female, and 1 one child age 6” all other patient were treated and released. The reason for the hospitalization was because of dehydration and low immune system. Department of Public Health and Environment are recalling eggs purchased at the following stores, Safeway, Edwards Market, and Wal-Mart. All local markets are informing customers who purchased eggs from their facility may have infected egg products (The Denver Post, 2010). Anyone who has bought eggs can return the uneaten portion to the store for a full refund, the health department stated (The Denver Post, 2010). To make local residents more comfortable with the outbreak the Miller Times will present basic information to bring awareness to the infection. What is Salmonellosis? Color-Enhanced scanning election Micrograph showing salmonella (red) invading cultured human cell (The Daily Beast, 2010) Salmonellosis is an infection from bacteria call Salmonella. Salmonella can develop diarrhea, fever, and abdominal cramps. The illness usually only lasts between...
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...Foodborne illnesses or food poisoning usually arise from improper handling, preparation, or food storage. Pesticides or medicines in food and naturally toxic substances. Foodborne diseases can also be caused by a large variety of toxins that affect the environment. SymptomsSymptoms of foodborne illness depend on the cause. Symptoms can range from mild to serious and can last from a few hours to several days. Common symptoms of many foodborne illnesses include: * Vomiting * Diarrhea or bloddy diarrhea * Abdominal pain * Fever * 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...
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...foodborne illness I choose was Salmonella. Salmonella is a bacteria that causes an infection known as Salmonellosis. A person that is infected with Salmonella gets diarrhea, fever, and abdominal cramps 12 to 72 hours after being infected. Salmonella usually last four to seven days and most people recover without treatment. People with severe diarrhea must be hospitalized. The Salmonella can spread in from the intestines to the bloodstream and other parts of the body and can cause death of not treated quickly with antibiotics. People with a weak immune system, elderly, and infants are more likely to have a severe reaction to the illness. How is this infectious agent transmitted through food or water? Salmonella is spread through food and water by under cooking food and cross contamination. It is present in uncooked meat and on eggs. So when eggs and meats are not cooked properly the bacteria can survive and infect the people who eat it. When you cook the food thoroughly it will kill Salmonella bacteria. Cross contamination is when the bacteria spreads from something that has the bacteria to something that does not. When people use cutting boards, mixers and other kitchen equipment for foods with Salmonella and then use those same equipment for ready to serve food without properly cleaning them can spread the bacteria. What is an example of a real life outbreak of this foodborne illness in the United States? An example of an outbreak of Salmonella in the U.S is the outbreak...
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...emergency response personnel and the Centers for Disease Control (CDC), and the “What if?” scenario if it actually was a legitimate typhoid fever diagnosis. Typhoid Fever Typhoid fever is a life-threatening illness caused by the bacterium Salmonella Typhi. In the United States, it is estimated that approximately 5,700 cases occur annually. Most cases (up to 75%) are acquired while traveling internationally. Typhoid fever is still common in the developing world, where it affects about 21.5 million persons each year. (CDC) You can get typhoid fever if you eat food or drink beverages that have been handled by a person who is shedding Salmonella Typhi or if sewage contaminated with Salmonella Typhi bacteria gets into the water you use for drinking or washing food. Therefore, typhoid fever is more common in areas of the world where handwashing is less frequent and water is likely to be contaminated with sewage. (CDC) In addition, a small number of persons, called carriers, recover from typhoid fever but continue to carry the bacteria. Once a person is infected, the body will typically respond with high fever (>103°), stomach pains, and loss of appetite. Unfortunately, the only way to know whether a person has been infected with Salmonella Typhi is with a stool...
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...Salmonella Illness Salmonella is a rod shaped bacteria of the Enterobacteriaceae family. There are two species of salmonella, salmonella bongori and salmonella enterica. The disease caused by the salmonella bacteria is called Salmonellosis, and the symptoms of the disease include stomach pain, diarrhea, nausea, chills, fever, and headache. If an infected person only has diarrhea then they should completely recover, but it would take a few months for their bowel movements to return to normal. Sometimes in rare cases, those infected with 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...
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...Epidemic Salmonella Paper Katelynn Stepp SCI/163 Tracy Capili February 1, 2016 Salmonella is a food borne illness and it is most commonly known as food poisoning. It is an illness caused by a bacteria called salmonella enteritidis. This bacteria lives in the intestines of humans and animals and is transferred through fecal matter. When the feces enters into a food or water source and is consumed, it can lead to salmonella infection. Salmonella is typically caused by consuming improperly cooked or handled poultry and eggs. However, it can also be spread through animals such as lizards, turtles and ducks as well. These certain animals are carriers of the bacteria and by handling the animals and not properly washing your hands, the bacteria can be spread. This is a very common way that children contract salmonella because they are not yet consistent on sanitation. Many adults contract the illness by eating the contaminated food though children can contract it through an infected food source as well and vice versa. Symptoms of food poisoning or salmonella can show up anywhere from twelve to seventy-two hours after consumption or exposure. There are several gastrointestinal side effects that include inflammation of the stomach and intestine, fever, chills, headache and body aches or pain. Symptoms can also include, abdominal pain, vomiting, and diarrhea. These usually last a few days but typically no more than a week. Though rare, the CDC also reports that in a few amount...
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...aggravated Patient’s manifestations Patient’s manifestations Signs & Symptoms Signs & Symptoms Process Process LEGEND LEGEND Typhoid Fever Typhoid Fever Macrophages & intestinal epithelial cells attract T cells & Neutrophils w/ interleukin 8 causing inflammation of the intestinal wall Macrophages & intestinal epithelial cells attract T cells & Neutrophils w/ interleukin 8 causing inflammation of the intestinal wall Toxins are injected into the intestinal cells Toxins are injected into the intestinal cells Peyer’s patches Peyer’s patches Bacteria enter the stomach Bacteria enter the stomach Ingestion of foods or fluids contaminated with Salmonella typhi bacteria Ingestion of foods or fluids contaminated with Salmonella typhi bacteria Bacteria is within the macrophages and survives Bacteria is within the macrophages and survives The bacteria induced macrophage apoptosis, breaking out into the bloodstream & cause systemic...
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...Salmonella Kristal Martinez SCI163 September 26, 2012 Sally Fierro Salmonella Salmonella is the name for over 2,500 types of bacteria found in unwashed fruits and vegetables, uncooked or undercooked meats and eggs and contaminated water. Salmonella bacteria are capsule shaped that are known to cause diseases in humans, animals, and birds, especially poultry. Many of these bacteria can cause illness in humans, and they can pass from the feces of people or animals to through the foods processing or harvesting. Humans usually contract salmonella from contaminated food; it is most common among poultry but can taint almost any food type. Some outbreaks have included the bacteria found in raw eggs, raw meat (ground beef and other poorly cooked meats), egg products, fresh vegetables, nuts, and contaminated water. Salmonella can enter water in a bowel movement of an infected human or animal through sewage overflows, sewage systems that are not working properly, or wells after severe flooding. Infected milk is another possibility of infection, but pasteurization usually destroys the germ. A recent major outbreak in July of 2012 by Cargill meat solutions Corporation was found in over 29,000 pounds of fresh ground beef products. A total of 46 people in 9 states were reported to have contracted the virus, thankfully no deaths were reported. Although the recall is over Cargill encourages consumers who purchased these products with sell by dates of May 29 to June 16th of this...
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