...With the outbreak of food-borne illness in the city, we would like to inform the public of what the symptoms are, safety issues, nutritional information, and how to prevent this illness in the future 1. What is food-borne illness? Food-borne illnesses are caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause food-borne illnesses if they have contaminated food during harvesting or processing. 2. What are some safety issues related to this illness? Most cases of food-borne illnesses can be prevented through proper cooking or processing of food, which kills bacteria. Between 40 F and 140 F. Refrigerate food promptly, set refrigerator at 40 F or lower, freezer at 0 F, and always wash your hands in warm soapy water. Do not pack refrigerator, cool air must circulate to keep food safe. Wash all unpackaged fruits and vegetables and those packaged and not marked “pre-washed,” under running water just before eating, cutting, or cooking. If prepared food stands at room temperature for more than 2 hours, it may not be safe to eat. 3. What are the symptoms of this illness? In most cases of food-borne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include abdominal cramps, nausea, vomiting, diarrhea, which is sometimes bloody, fever, and dehydration. That is why it’s important to do research and seek a credible ...
Words: 518 - Pages: 3
...Food Borne Illness Peggy Pena SCI 163 July 6, 2012 Marie Leger 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 commonly found on raw meat and poultry. 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. 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. Outbreaks in hospitals, schools or prisons are more common according to the Centers for Disease Control. Symptoms of Clostridium perfringens are watery diarrhea and abdominal cramps. Symptoms usually develop within...
Words: 499 - Pages: 2
...Food Borne Illness Safety Bulletin Aleisha Johnson SCI 220 March 2, 2013 Pamela Cox University of Phoenix Food Borne Illness Safety Bulletin | | | | | | | | | | | | | | Recently the City of Monmouth, Oregon has been notified of an outbreak of food borne illnesses. Over 35 cases of food borne illness have been reported and confirmed. Each year one in six people get sick from a food borne illness and 3000 people in America die. (CDC Food and Safety) There are several causes that spread food borne illness. Food storage is one of the main contributors. It is imperative to make sure you are packaging and storing your food correctly. To prevent food borne illnesses outbreaks you must store your perishable food in a freezer or refrigerator immediately. Your refrigerator temperature should be 40 degrees Fahrenheit and your freezer should be at zero degrees Fahrenheit. (U.S. Department of Health and Human Services) It is also important to either keep a thermometer in the refrigerator or freezer or check it on a regular schedule to assure you are keeping food at the correct temperature at all times. Another common mistake, that causes contamination, is how the food is stored. For example meat, purchased at the grocery store, is only good for a couple of days in the container it is purchased in. If needing to keep stored for a longer duration of time you will need to wrap the food tightly in containers appropriate for freezer storage. When...
Words: 695 - Pages: 3
...and causes food poisoning. You can get this disease by not cooking your food properly or placing it on the surface that has been contaminated. Chickens are a major carrier of salmonella bacteria. Although salmonella food poisoning is common worldwide, It has occurred most In North America and Europe. It typically occurs in many different places they can be small or large, but mainly it is localized outbreaks like hospitals, restaurants, or institution for children or the elderly. Salmonella symptoms usually appear about one to two days after infection. The symptoms are fever, nausea, vomiting, diarrhea, abdominal cramps and pain. The diarrhea can usually last up to 4 to 5 days, it can be very liquid and rarely contains mucus or blood. The illness usually ends in about five to seven days. You can prevent salmonella by taking the proper preventive steps. It involves the proper handling and cooking of food that are likely to carry the bacteria. Recipes that require uncooked eggs should be modified to eliminate the raw eggs. Poultry should be cooked thoroughly. You have properly to clean all surfaces and utensils used on raw chicken to prevent contaminating other foods. Also, you must wash your hands before, during, and after all food preparation eggs and poultry. Hand washing is also important after handling and playing with pets, such as turtles, iguanas, chicks, dogs and cats. In conclusion, you can be infected by salmonella if you’re not careful. Other foods can then be...
Words: 332 - Pages: 2
...of animals and humans. There are other environmental sources such as soil and sediment and also can be found in areas that may have been polluted with human or animal feces. Clostridium perfringens is commonly found in raw beef or poultry. Clostridium perfringens usually grows in areas of little to no oxygen and Clostridium perfringens can multiply very quickly. Illness is caused because of a toxin that the Clostridium perfringens bacteria produces in the intestines. • How is this infectious agent transmitted through food or water? Clostridium perfringens grows on or in raw meat. The bacteria thrives between 40° and 140° and can grow rapidly at room temperature. Clostridium perfringens cannot not grow in the refrigerator or freezer. Clostridium perfringens is the most common causes of food poisoning. It may be responsible for around one million cases of illness every year. Clostridium perfringens occurs when a large amount of food is prepared at one time and then left out to sit or just kept warm for a time before serving. • What is an example of a real life outbreak of this foodborne illness in the United States? At a wedding in Sullivan, Missouri, over 300 people became ill in April of this year. The source of the bacteria was trace to the gravy. The bacteria grew while the gravy was sitting out. Many guests of the wedding became ill with stomach cramps and diarrhea. There were over 750 guests at the wedding. The Norovirus was ruled out after...
Words: 612 - Pages: 3
...Food Born Illness Introduction There has been a drastic rise in food-borne illness in the United States. Food-borne illnesses are contracted by ingesting contaminated food or water with parasitic or bacterial agents. Last year millions of people were exposed to food borne illnesses and many died. Identify the infectious agent (pathogen)? A pathogen or infectious agent in colloquial terms means germ, a microorganism in the widest sense. There are six kinds of infectious agents such as a virus, bacterium, prion, protizoa or fungus that causes disease in its host. The host can be an animal (including humans), a plant, or even another microorganism. Explain how the pathogen is transmitted through food or water? Pathogen transmission involves three steps: escape from the host, travel, and infection of the new host. This infectious agent is commonly transmitted through food, water and air. Traveling outside the country where diseases are common can also increase your risk of being exposed to infectious disease. You can be exposed to certain pathogens when eating foods that have been prepared by an unsanitary person. For example, a person preparing your food after using the bathroom but didn't wash his or her hands. Provide an example of a real life outbreak in the USA? Last year in the fall of 2011, The United States had one of the deadliest foodborne illnesses in the United States. Traces of Listeria were found in cantaloupes from Jensen Farms in Colorado. The...
Words: 610 - Pages: 3
...Food Borne Illness Food borne illness occurs after the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. One such food borne illness is salmonella. Salmonella is a bacterium that can get into foods that come from an animal such as chicken, fish, or eggs. Because salmonella is spread through contaminated food outbreaks occur on a large scale. Though fatal in some cases, salmonella can be prevented, and is treatable. Salmonella lives in the lower intestinal tracts of the host once ingested. Salmonella may also live in the intestines of animals making it possible for them to spread the bacteria to others. A person infected with salmonella my experience abdominal cramps, fever, and or diarrhea as soon as twelve to seventy two hours after ingestion. Some victims may be more vulnerable to salmonella than the average person. This vulnerability may lead to death. One case of a salmonella outbreak was recorded in recent news. “Fourteen cases of salmonella have been confirmed in Southeastern Wisconsin as of April 17, and three of those patients were recently hospitalized”, (Marquette, 2012, para 1). The source of the salmonella is believed to be fish the people had eaten. In cases similar to this, diarrhea leads to dehydration requiring fluids to be given via intravenous fluids. Salmonella can be avoided with the proper precautions. Prevention of salmonella is possible through proper preparation of raw foods. It is important to wash...
Words: 392 - Pages: 2
...Salmonellosis, a Food Borne Illness SCI/163 March 26, 2012 Dr. Cornelia White Abstract This paper explains the food borne illness known as Salmonellosis, the bacteria Salmonella. Citing references from the Center for Disease Control and Prevention as well as the Journal of Environmental Health by Rebecca Berg, this paper goes in depth on the bacteria. A reader will learn where the bacteria originates, how it is transmitted, what steps can be taken for prevention, and one of the largest outbreaks in the United States in the last ten years. Keywords: Salmonella, bacteria Salmonellosis, a Food Borne Illness Salmonellosis is known to have approximately 40,000 recorded cases in the United States every year. With so many people not reporting their symptoms, this number could be thirty percent higher. Salmonellosis is an infection with the bacteria known as Salmonella. Salmonella was discovered and also named over 100 years ago by an American scientist named Salmon. Salmonella is a bacterium that lives in the intestines of humans and animals; it is generally contracted by eating food contaminated with animal feces. It also can be contracted by coming into contact with human feces, specifically after a food handler uses a bathroom without washing their hands with soap and water. Contaminated foods most often come from animal sources, such as different poultry, beef, pork, eggs, dairy, and even vegetables. Salmonella also can be contracted from pet...
Words: 555 - Pages: 3
...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, and eggs...
Words: 1077 - Pages: 5
...Food Borne Illness: Hepatitis A Shrinanir Glenn SCI/163 May 01, 2014 Joan Kane Food Borne Illness: Hepatitis A Every day Americans go through their day not realizing that they are a carrier of some type of disease. These diseases are called Pathogens, which are found in the air and food. It can also be found on objects that people come in contact with and people. One of these diseases is called Hepatitis A. Hepatitis A Virus (HAV) is an inflammation that affects the liver’s ability to function. Learning about the history behind Hepatitis A and known outbreaks as well as a way to prevent this virus can possibly help reduce the infection from forming and spreading. Hepatitis A is spread when an unexpected person consumes tiny amounts of fecal matter. This usually happens when people do not wash their hands after using the bathroom. According to Mayo Clinic (2011), Hepatitis A can be transmitted several ways, such as: when someone with the virus handles the food you eat without first carefully washing their hands after using the toilet, drinking contaminated water, eating raw shellfish from water polluted with sewage, being in close contact with a person who’s infected – even if that person has no signs or symptoms, and having sex with someone who has the virus (Mayo Clinic, 2011). There are times when outbreaks happen with different viruses which can have devastating effects and many casualties. And though outbreaks happen in other countries the United States...
Words: 747 - Pages: 3
...Salmon first discovered Salmonellosis in 1885 that later took the name Salmonella. The first strain of salmonella came from the intestine of a pig. Many cases of the bacteria were found predominantly in Europe and North America since Mr. Salmon’s first discovery. Salmonella is a bacteria of toxic substances found in the digestive system of warm blooded mammals that can trigger food poisoning, thphoid fever, and inflammation of the stomach and intestines. Once salmonella is identified in the individual’s system more test are performed to determine the type. Salmonella typically surfaces in the spring and summer months than the fall and winter. Wild animals, pet house animals such as birds, chickens, pigs, cats, dogs and reptiles and contaminated food products normally carry salmonella. In studies, salmonella affects infants, children, and elderly people significantly more due to their weak and sometimes undeveloped immune systems. With these types of patients, the bacteria may spread through the intestine to the blood stream and cause more deadly harm. In some situations, outbreaks of salmonella food poisoning are located in hospitals, restaurants, and organizations primarily for the elderly and children. A different type of salmonella bacteria causes thphoid fever disease. Several routes exists that Salmonella transfers through the most common route is poultry and the use of raw eggs. Generally, there are no indications of the bacteria in chickens this one factor makes...
Words: 812 - Pages: 4
...The Importance of Food Safety and Preventing Food-borne Illness (Public Safety Announcement) Charles A. Kennedy University of Phoenix Abstract Food safety a consumer concern this bulletin will address four topics (listed below) that the industry, and consumers' need to meet regarding food safety? 1. What are some illnesses that can come from improper storage and handling of foods? 2. Illnesses that can come from contaminated food and preventive measures 3. Where to find Credible information sites 4. Why it’s important when searching for information to only use credible sites Food safety is a responsibility that is shared by us all producers, processors, distributors, retailers, and consumers. We as consumers must be concerned about the following food safety issues, farming practices, pesticide residues in crops bacterial contamination food additives and preservatives. The public must demand safe food, from the farm to the fork. We are all stakeholders in keeping our food safe and you know there are a number of variables that can affect the safety of our food. For most of the food-borne outbreaks reported to the CDC, the cause isn't known. That’s why the public needs to stay diligent in combating food-borne illnesses. There are countless ways that our food can become contaminated between the time it is produced and prepared. Some food-borne bacteria live in the intestines of healthy animals, and only become a threat and during the slaughtering...
Words: 817 - Pages: 4
...4 Chronic Food Borne 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...
Words: 735 - Pages: 3
... Writing Styles and Mechanics Clostridium perfringens are one of the United States well known basis of food poisoning. According to "Clostridium Perfringens" (2014), clostridium perfringens (c. 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. This food poisoning grows in situations with small to none oxygen, and instances where it can grow at a rapid speed. Clostridium perfringens are transmitted through consumption of poultry, beef, and gravies that are not thoroughly cooked. Besides, the reason why these are sources of c. perfringens is because they are not well cooked, or reheated correctly, also if the food has not cooled or been in the heat for too long. Unfortunately, people all around the world have suffered from the form of food poisoning clostridium perfringens. For example, the dozens of Portland sixth-graders wracked with cramps, vomiting and diarrhea at an Outdoor School excursion fell sick from a tainted batch of chuck roast, egg noodles and sour cream, the Multnomah County Health Department said Monday (Kavanaugh, 2013). Based on Kavanaugh (2013), after testing the menu of fruits, veggies and other food dished during the overnight field trip, inspectors believe they found their culprit: the Beef Stroganoff. The illness struck the students sleeping inside their cabins about 3 a.m. after a day chock-a-block with tromping through the woods and...
Words: 540 - Pages: 3
...environmental sources which cause foodborne illness or food poisoning. This bacterium is anaerobic, meaning it requires little to no oxygen to thrive. C Perfrngens releases toxins and when consumed in large quantities, cause illness. They are classified into five types based on the ability to produce one or more type of toxins. Types A, most common, and C are pathogenic to humans and animals. (PHAoC, 2011) C. Perfringes has two stages; dormant and vegetative, or live. The stages indicate the whether or not the bacterium is growing and causing greater illness risk. Clostridium Perfringens are the third most common pathogen leading to domestically acquired foodborne illnesses at almost one million cases each year (CDC, Food Safety, 2011) . Clostridium Perfringens which lead to illness are commonly found in food sources such as gravies, dried or precooked foods, beef, and poultry. Food prepared in large quantities and kept warm for long periods of time before serving are more likely to cause an outbreak. Locations at risk include schools, prisons, hospitals, and even catering events. While Clostridium Perfringens are not transferred between humans, there are transmission risks between humans and animals for types A & C. Due to the nature and existing C. Perfringens in the intestines, everyone is susceptible to food poisoning from these bacteria. While exact amounts which cause illness are not exact, it is stated that the ingestion of food containing 10^8 or more viable vegetative...
Words: 835 - Pages: 4
