Deuteronomy: The Case Of Foodborne Illnesses

This case study, finalized and updated onto the Centers for Disease Control and Prevention, talks about the Multistate Outbreak of Salmonella Wandsworth Infections Linked to Veggie Booty. Publishing this outbreak onto their website makes it very beneficial and helps the public realize the importance of food health. Food health is just as important as overall public health. It is essential because people need to consume food in order to live, and if their food is tainted or contaminated, it would cause health problems and sickness and in some extreme cases, death. Ensuring food health will overall promote public health in the long run.

A) Emerging Infectious Diseases reported an example of a real life outbreak of community-acquired foodborne illness caused by methicillin-resistant Staphylococcus aureus (MRSA) in January 2002, from the Tennessee Department of Health, Nashville, Tennessee, USA. A family purchased a dinner of shredded barbeque pork and coleslaw from a convenience and delicatessen market. The pork was reheated in the home microwave, and three adults ate the food after it was bought. Three to four hours after eating the meal, the three adults who had not eaten another common meal together in the preceding week had nausea, vomiting, and stomach cramps. The two children who did not eat the food did not become sick. Two of the three adults were hospitalized for evaluation, and then they were treated and released.

The book Poisoned by Jeff Benedict was not only enjoyable but also has a lot of information concerned food safety. The author writes chronologically a story about the Escherichia coli O157:H7 outbreak that took place in Washington State on 1993 because that event change the way American eating habits. The outbreak was confirmed by Dr, Phil Tarr after he was receiving many patient who were children under 10 years old, and had the same symptoms. The number of patient and the brutality of the symptoms leaded to Dr, Tarr to contact an old friend that they used to work together particularly in E.coli. Tarr's friend was John Kobayashi who has the high position in the Department on the public heath Washington State Public Department (Benedict, 2011).

In order to understand foodborne illnesses There are four types of pathogens microorganisms that they can contaminate the food and cause illness, than there is different conditions affect the growth of this foodborne harmful microorganisms we also need to know and understand the difference the different types of food that support the growth of pathogens we need to be able to distinguish between foodborne infections intoxications and toxin mediated infections than there is bacteria viruses parasites and fungi and there are different types of biological chemical and physical contaminants and we have to learn about food allergies. To really understand foodborne illness first we need to learn about microorganisms that cause them and

Over the years, the Centers for Disease Control (CDC) have identified several risk factors and estimated that 76 million cases of foodborne illness occur annually in the United States. Risk factors that contributed to

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

In 2011, the long-term problem of infections with 6 main pathogens transmitted commonly through food didn’t changed in 2006-2008. The Food Safety Modernization Act of 2011: It gives FDA further command to regulate food facilities, form standards for safe produce, recall tainted foods, inspect imported foods, and develop in surveillance and react to outbreaks. It calls on CDC to restore surveillance and outbreak reactions. Melanie Miller, an official with the partnership for Food Safety Education, says, “While the U.S. food supply is among the safest of the world, harmful bacteria can still find its way into our

Other countries could be using for example contaminated water that they did not know about. Or from traveling a great distance by ship or plane the food could be contaminated in the process. To prevent disease of food-borne illness can be done in multiple ways. First, we can eat fresh local produce so that there is no worry about getting diseases while transporting the food. Stepping away from the processed foods can help because processing centers have been linked to having harmful chemicals and bacteria. Therefore eating fresh local food helps reduce the possibility of food-borne

Food borne illness is a big issue in the United States. Each year up to 5,000 people die from foodborne illness… something that plays a role in foodborne illness is boxing labels such as expiration dates. Another thing that is another big part in foodborne illness is the way it processed or cooked. When the government monitors food safety, there are fewer foodborne illnesses that make people sick.

Leviticus 11 contains God's commandment to Israel regarding clean and unclean meats. He lists specific animals that are clean or unclean. He also gives instructions to determine if an animal is clean or unclean. They might eat flesh, but not all kinds of flesh; some they must look upon as unclean and forbidden to them, others as clean and allowed.

Amongst the most commonly encountered pathogens in the food industry: Norovirus, Salmonella, and Clostridium perfringens (National Center for Emerging and Zoonotic Infectious Diseases (NCEZID) , Division of Foodborne, Waterborne, and Environmental Diseases (DFWED), ). LHD efforts regarding inspection, education, and food code enforcement through food safety & sanitation services are intended to reduce the incidence of those and many other enteric diseases. Researchers found an association between food safety and sanitation expenditures and decreased enteric illness rates from LHD data from both Washington and New York. In New Yok, for every additional dollar per person spent on food safety and sanitation services, the incidence rates of cryptosporidiosis decreased significantly by 0.091 cases per 10,000 person-years among New York LHDs. In Washington, for every additional dollar per person spent on food safety and sanitation services, the incidence rate of salmonellosis decreased by 0.053 cases per 10,000 person-years among Washington

Anybody can get food poisoning; men, women, children and even babies, therefore the inspection of food is such a great concern to all Americans. According to the centers for Disease control and prevention article, there are nearly and approximately 5000 deaths in the United States each year due to food- related illness. The good news here is that food poisoning illness is nearly 100 percent preventable if precaution is taken. With programs, such as the HACCP, meat, fish, fruit and vegetable inspection.

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,

Foodborne pathogens are one of the major public health concerns in developing countries. In our target region, foodborne illnesses are common due to poor general hygiene, lack of professional equipment and inadequate food handling at home27. In Ethiopia, the average annual incidence level of foodborne illnesses is 5.8% and average death associated with diarrhea, the major symptoms caused by food related diseases, is 45%28. Common pathogens related with animal-origin food products are Salmonella spp. and Escherichia coli O157:H727.

Food contamination is a serious issue because it results in foodborne diseases. Hence, awareness of potential sources of food contamination is an important component of good nutrition.