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
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What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. The 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
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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
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Running head: Should Corporations Be Criminally Liable 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
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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
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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
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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
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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
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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
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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
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