1. What is the infectious agent (pathogen) that causes this infectious disease?
The foodborne 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 through water if you consume the bacteria from contaminated water. These bacteria’s can survive for week outside of a living body.

3. What is an example of a real life outbreak of this foodborne illness in the United States?

In recent years there’s been news of outbreaks occurring in eggs,