... 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 inspections are often ineffective because corporations that fail inspections are not concerned about penalties imposed on them by the USDA and FDA. Civil suits by victims of foodborne illnesses are often difficult to win and do not affect larger corporations. The Department of Justice is attempting to prosecute individuals from corporations that are responsible for foodborne illness outbreaks but there is currently no legislation holds individuals 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...
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...Sabrina Pittman March 20, 2014. Food Borne Illness: Salmonella Salmonellosis is the infection people get when they are infected with the bacteria Salmonella. A fun fact about Salmonellosis is where it got its name. The name derived from the scientist who discovered it whose name was Salmon. There are many different types of Salmonella bacteria. There are two of the bacteria that are most prominent. These bacteria are Salmonella serotype Typhimurium and Salmonella serotype Enteritidis. When infected, the person develops diarrhea, fever and abdominal cramps at least twelve to seventy-two hours after infection. The duration of the infection can take anywhere from four days to a week in order to subside. There are definitely some consequences of Salmonella. Even though the symptom of diarrhea may be gone, it can take months for bowel habits to regulate to normal. Infected people may also develop pain in their joints, eye irritation, and pain when urinating. These symptoms are called reactive arthritis. It can last for months or even years, unfortunately, it can also lead to chronic arthritis. Most people do not need to be treated for Salmonellosis but if diarrhea persists and becomes severe, IV fluids may have to be administered. If the bacteria travels from the intestines to the bloodstream, antibiotics (ampicillin) will be administered by a doctor. The Salmonella bacteria can be transmitted through food like raw poultry, beef, unwashed fruit, and eggs. It can also be transmitted...
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...The food borne illness I have chosen is salmonella. Question 1: What is the infectious agent (pathogen) that causes this infectious disease? The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but, is visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that does not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within it; 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 enteritidis, and salmonella enteric which cause the human disease. Sources: www.cdc.ncided/dbmd/diseaseinfo www.cdc.gov/nczved/dfbmd/disease www.edu/imagepages/1048.htm www.idph.state.il.us/public/hb www.ndm.gov/medlineplus/ency/image Question 2: Salmonella bacteria can be found in food products such as raw poultry, eggs, and beef, and sometimes on unwashed fruit. Food prepared on surfaces that previously were in contact with raw meat or meat products can, in turn, become contaminated with the bacteria. This is called cross-contamination. Salmonella can become a chronic infection even if you do not have symptoms. In addition, though you may have no symptoms, you can spread the disease by not washing your hands before preparing food for others. In fact...
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...Diseases THEIR TRANSMISSION AND CONTROL This project is designed to inform or further the reader’s knowledge about the different diseases and how they are transmitted and can be controlled. Therefore, it is divided into three (3) major sections. These sections includes: water borne diseases, food borne diseases and air borne diseases. These subtopics will go into further details as to make it simpler for your understanding. TABLE OF CONTENTS INTRODUCTION WATER BOURNE DISEASES FOOD BOURNE DISEASES AIR BOURNE DISEASES ACKNOWLEDGEMENT First I would like to thank the Lord who is the head of my life who has given me the strength, courage, and inspiration in completing this assessment. I would also like to thank my teacher who has helped me in every step of the way. I would also like to thank my friends and family, specifically my parents who has provided the necessary resources needed to complete this assessment and also in giving me the ongoing encouragement and assistance. Once again I say thank you. WATER BOURNE DISEASES HOOKWORM Hookworm is an intestinal parasite of humans. The larvae and adult worms live in the small intestine can cause intestinal disease. The two main species of hookworm infecting humans are Anclostoma duodenale and Necator americanus. Hookworm eggs are passed in the faeces of an infected person. If an infected person defecates outside (near bushes, in a garden, or field) or if the faeces from an infected person are used as fertilizer...
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...Hepatitis A Kyndra Cockrell SCI/163 July 4, 2011 Mark Levit There are several food borne illnesses that we can develop such as salmonella, staphylococcus or Giardia, but the one I want to discuss is Hepatitis A. There are several forms of Hepatitis (Hepatitis B and Hepatitis C) but Hepatitis A is the most common type. Hepatitis A is a highly contagious infection that affects the liver and causes the liver to become inflamed and function improperly. Hepatitis A can be contracted several ways; the most common way is through food that has been contaminated by fecal matter or through contaminated water. Another way is through intravenous drug use or sexual activities with an infected person through oral-anal contact. People who work in daycare centers or senior living facilities are at a higher risk of contracting Hepatitis A because of the frequent diaper changes and assisting seniors with wiping themselves after bowel movements. Also people who travel to other countries such as Asia, South or Central America where water treatment is not sufficient (NIH, 2011). Symptoms of Hepatitis A usually do not show up for 2-7 weeks after being exposed. The symptoms are usually mild but they may last for several months after being exposed, especially in adults. The symptoms include, dark urine, loss of appetite, fatigue, nausea and vomiting, yellowing of the skin, clay like stool, muscle aches, and pain on the right side of the belly (WebMD, 2010). You can only...
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...impacts human health and can cause long term effects on your life. Climate Change can cause air borne diseases, waterborne illnesses your body to change temperatures, mental health issues, and even cause fires. Poverty also increases the risk of human health due to climate change. People in poverty do not have enough money to afford heat or air conditioning. They also do not have money for good health care when they become sick. They often barely have enough money to afford over the counter prescriptions. The cost of doctors fees can be hard...
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...Water borne illness in third world countries Danielle H Woods Ivy Tech Community College October 16, 2013 Water borne illness in third world countries Third countries have myriad problems that interrelate in intricate ways to cause a series of problems for their citizens. One major problem in the third world countries is the disease burden. Waterborne diseases make a major contribution to diseases’ burden in the third world. As per the World Health Organization, waterborne diseases contribute to about 4.1% to the daily burden of diseases on the planet daily. WHO puts the contribution of sanitation, poor hygiene, and unsafe water contribution to waterborne diseases at 88% (Guidelines for drinking-water quality, 2011). Water Bourne diseases result to more than 1.8million deaths every year (Lee, 2008). A Waterborne disease terms any diseases whose transmission occurs through pathogens present in contaminated water. These diseases are particularly rampant in the third world. Waterborne diseases are responsible for the death of one out of every five deaths under the age of five reported on the planet. The third world countries lack the sophisticated mechanisms of treating water for human use. In third world countries, accessing water is not always possible let alone accessing clean water. Developed nations use systems that filter and chlorinate drinking water eliminating pathogens. This explains why diseases like typhoid, dysentery, and cholera only run rampant in...
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...|[pic] |Syllabus | | |College of Natural Sciences | | |SCI/162 Version 7 | | |Principles of Health and Wellness | Copyright © 2012, 2011, 2010, 2009 by University of Phoenix. All rights reserved. Course Description This course reinforces the concept that learning effectively and living well involves both the mind and body. It presents the fundamentals of wellness and preventive health including strategic planning to attain and maintain personal optimal health. In addition, physical and mental diseases are discussed along with the dangers of environmental pollution, stress, addiction, and other negative factors that can affect personal health. Policies Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University...
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...nutritious sprouted mung bean offers the same amount of vitamin A as a lemon, the niacin of a banana, the thiamine of an avocado, the riboflavin of a dried apple, the carbohydrate content of a melon and the ascorbic acid of a loganberry (http://www.specialtyproduce.com). The sprouting process encourages the rapid growth of microorganisms that reach very high numbers in the finished product (Fu et al., 2000). Seed sprouting provides an excellent environment for the growth of many types of organisms. The release of nutrients from the sprouting seeds, the moisture resulting from the irrigation process, the aerobic conditions, pH and temperatures favorable to mesophiles all contribute to the rapid expansion of microbial population, including food pathogens, during sprouting. Population as high as 109 CFU/g have been reported in sprouts obtained from retail stores (Patterson et al, 1980, Prokopowich et al, 1991). Many published studies have shown that pathogenic bacteria not only survive but can also grow on sprouts under favorable conditions (Portnoy et al., 1976, Harris et al., 1986, Steinbruegge et al., 1988, Abdoul-Raouf et al., 1993, and Farber et al., 1998). The seeds are generally...
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...|[pic] |Course Syllabus | | |College of Natural Sciences | | |SCI/163 Version 4 | | |Elements of Health and Wellness | Copyright © 2013, 2012, 2011, 2009 by University of Phoenix. All rights reserved. EL14FS05 Course Start Date: 04/16/2014 Course End Date: 05/14/2014 Wednesday’s *6 PM to 10 PM* El Centro Learning Center 3095 North Imperial Suite 101 El Centro, California - 92243 Phone: 800-473-4346 Instructor: Rosyo Ramirez, MPA Course Description This course reinforces the concept that learning effectively and living well involves both the mind and body. It presents the fundamentals of wellness and preventive health including strategic planning to attain and maintain personal optimal health. In addition, physical and mental diseases are discussed along with the dangers of environmental pollution, stress, addiction, and other negative factors that can affect personal health. Policies Faculty and students/learners will be held...
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...many employees are prone to exposure to more diseases due to the high rate of unsanitary factors such as animal bodily fluid on floors, hooks, walls, and tools. Injuries often occur in this work environment are due to quick speeds of the process lines and the amount of time employees are given to slaughter each animal. (Food Empowerment Project, 2014). These employees are also vastly underpaid. According to the Bureau of Labor Statistics, “In May 2012, the median annual wage for slaughterers and meat packers was $24,330. The median annual wage for meat, poultry, and fish cutters and trimmers was $22,830 in May 2012.” (U.S. Bureau of Labor Statistics, 2014). These people endanger their lives every day due to the high volume of work, extended hours, and contact with biological, physical, and chemical agents. This environmental injustice raises a problem because many people are exposed to severe injuries and many diseases and some supervisors do not always report injuries. In addition, employees do not report injuries do to the fact that many slaughterhouses operated with “at will” laws which allows management to fire employees without any notice or warning. (Food Empowerment Project, 2014). The focus of this analysis is to identify...
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...regulations stipulate that candidates for assessment must have received at least 500 hours of theoretical training and at least 400 hours of practical training covering the areas specified in the regulations The Level 3 Diploma award is broken into 8 units: Unit 1 Introduction to food safety management Unit2 Regulations and responsibilities in meat processing Unit 3a Post mortem inspection of poultry (boilers and hens) Unit 3b Post mortem inspection of poultry (turkeys) Unit 3c Post mortem inspection of poultry (ducks and geese) Unit 3d Post mortem inspection of poultry (game birds) Unit 4 Meat hygiene and regulation Unit 5 Aetiology, pathology and welfare in poultry Unit 6 Aetiology, pathology and welfare in red meat animals Unit 7 Post mortem inspection of red meat Unit 8 Principles of hygiene and HACCP regulatory auditing ©2008 RSPH Level 3 Diploma in Meat Hygiene and Inspection Unit One: Introduction to Food Safety Management Level 2 20 Guided Learning Hours (20 theory/0 practical) Rationale This core unit develops a broad knowledge and understanding of food safety and food hygiene thereby enabling individuals working in food processing to identify problem areas and to assess solutions to ensure that food safety hazards are controlled. It is likely that this unit...
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...Introduction Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Under the laws administered by FDA, a food is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second is the tetrodotoxin that occurs naturally in some organs of some types of pufferfish and that ordinarily will make the fish injurious to health. In either case, foods adulterated...
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...Public Health 150 October 26, 2011 MIDTERM EXAMINATION Select the best answer from the multiple choice questions. There are 85 questions and 12 pages on the examination. Notify the instructor if your examination does not have 12 pages. Clearly indicate on the scan form the one best answer to each question among the answers provided. Be sure that you have selected your choice correctly on the scan form. Be sure that you have entered your name and identification number on the scan form and filled out the bubbles in the columns for the letters of your name and numbers of your identification number correctly (see front and back). Use a #2 pencil and fill all circles completely. 1. The goal of public health is to guarantee that all members of society achieve optimal health. a. True b. False The major reason(s) for the increase in longevity globally has been: a. Improved treatment of diabetes b. Adoption of more health lifestyles c. Improved sanitation d. Increasing provision of clean water e. c. and d. above According to Professor Detels, the major cause of ill health globally is: a. Smoking b. Obesity c. Poverty d. Sedentary lifestyles e. Malnutrition The major contributing factor associated with death in children under five years of age globally is: a. Pneumonia b. Measles c. Prematurity d. Under-nutrition e. Injuries The United States has led the world in increasing the average life span a. True b. False The highest proportion of premature deaths in the United States is due...
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...Final Exam Review NUTR 295 – Fall 2013 NEW MATERIAL: 100 points (~50 questions) Understanding Disease Risk Factors * Describe the differences between a chronic disease and infectious disease. * What leading causes of death are nutrition-related? A) heart diseases, cancers, strokes, diabetes * Describe the concept of a risk factor. A) Factors known to be related to diseases, but have not yet proven to be a cause. We say that a certain factor puts us at increased risk for a disease, but does not cause it. * How does one use risk factors? * Review the basics of cardiovascular disease and atherosclerosis. * Be ready to identify the risk factors for cardiovascular disease (especially diet-related risk factors!) A) High LDL blood cholesterol, low HDL blood cholesterol, high blood pressure (hypertension), diabetes, obesity (central obesity), physical inactivity, cigarette smoking, diet: high saturated or trans fats, low veggies, low fruits, low whole grains * Describe the dietary strategies to reduce risk of CVD through diet. A) Decrease saturated and trans fat, increase soluble fiber intake, increase fruits and veggies, increase whole grains/ decrease refined grains, increase fish intake (2 servings/week) * What is the TLC diet and what does it entail? A) TLC = Therapeutic Lifestyle Changes. From the NIH, designed to help decrease cholesterol through diet and lifestyle changes: the same changes we saw in table 11.6, also recommends...
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