Zoonotic Salmonella Essay

In the article Backyard Chickens Carry Hidden Salmonella by Aneri Pattani. She explains why 900 people are infected with salmonella and the chickens are not the culprits of this disease. The normal issue with contracting Salmonella is normally eating raw cookie dough or undercooked eggs or meat. But it can also be contract when people put objects that came in contact with their live poultry, or when they deal with their live poultry and touch their mouth. Dr Nicholas says “ this doesn't mean people are not supposed to have Backyard chicken, but it is very important to wash your hands and make sure you have separate clothes for when you're dealing with live poultry”. She advised to not let your outside birds live with you in your house and avoid

The folks over at Leerburg Kennels, who know a thing or two about breeding dogs and whose dogs are used in law enforcement and competition, have been feeding their dogs raw food diets for over 45 years. Again, nary a whisper about salmonella infections.

Salmonella, for example, can produce "fever, diarrhea and abdominal cramps" that are very severe (Questions and Answers about foodborne illness, 2012, CDC). It is transmitted through "the intestines of birds, reptiles and mammals" and humans can contract it by consuming infected foods (Questions and Answers about foodborne illness, 2012, CDC). Norovirus can cause "acute gastrointestinal illness, usually with more vomiting than diarrhea, that generally resolves within three days" (Questions and Answers about foodborne illness, 2012, CDC). Unlike salmonella, it is difficult to detect and therefore to track with testing, but it is also less likely to cause serious, lingering aftereffects. Unlike most other food-borne illnesses, humans are the primary transmitters of norvovirus, spreading

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

Salmonella causes illness in humans. It’s food- Associate in Nursing water-borne infective that media to which may simply unfold in a very population an example is, outbreaks of illness will occur by contamination of a dish. The illness could also be controlled by antibiotics, drug resistant and hyper virulent strains square measure powerful to fight. Strains at an equivalent time, proof against seven antibiotics exist. Thereafter, understanding the thought of virulence determinants and their response to medication may be a crucial feature of dominant infection. Enteric causes a general typhoid-like an illness in mice. Salmonella, that's answerable for human communicable disease, has restricted host specificity. It cannot be studied in

Majority of human diseases usually associated with Salmonella enterica, subspecies I from Salmonella enterica. Under the subspecies I, there are many serotypes than can infect human for example Salmonella Paratyphi A, Salmonella Paratyphi B, Salmonella Choleraesuis and Salmonella Typhi. Clinical diseases that Salmonella often affect human are like enteric fever, septicemias and enterocolitis. Next is the Shigella spp. in which the natural habitat is the intestinal tract of humans and other primates where they will lead to bacillary dysentery.

Salmonella is a type of bacteria that can cause food poisoning. Even though the main way to come in contact with salmonella

The number of occurring infections through Salmonella could be decreased using the One Health approach by initiating proper measures to prevent and possibly eliminate the infection throughout humans, animals, and the environment. The root of infection begins at the source, which would be the egg-laying chicken or hen. One measure that can be taken in diagnosing the disease is to evaluate outbreaks in groups to determine similarities

The purpose of this report is to analyse the problems and issues faced by the Boeing company over history and provide a strategic plan for its future growth and development.

One of the most common causes of food poisoning to date in the United States today is from a group of bacteria, Salmonella (Foodsafety.gov, n.d.). As reported by the Centers of Disease Control and Prevention [CDC] (2014), Salmonella causes an estimated 1.2 million illnesses annually leading to 19,000 hospitalizations and a mortality of 380 (CDC, 2014). This cost was reported to be more than $3.7 billion in 2013 (Foodsafety.gov, n.d.)! The two most common kinds of Salmonella in the United States are Salmonella serotype Typhimurium and Salmonella serotype Enteritidis with Salmonellosis more common in the summer months (CDC, 2012).

After watching, ‘Waiting on Superman’ I thought differently about the public school system. I knew that the system was broken and that it wasn’t working, but I didn’t completely understand the damage it was causing. I learned so much about the broken system after watching this film to the point it disturbed me. The depiction of public schools compared to my school experience was not the same. I went to a ‘STEM Magnet’ elementary school that prepared me for STEM job fields. However thinking back on it now, a lot of kids around me in school were from low income families, many had family problems and lived in a negative neighborhood. I also noticed that my elementary school had ‘good’ teachers, ones that went out of their way to help us thrive.

According to the article “Leave Animals Out of the Classroom”, several reports of salmonella have been heard to been caused in a classroom due to having reptiles as their class pet. Do you have a reptile as your class pet? If so, do not eat food around the reptile, as it can cause salmonella a disease that can cause diarrhea, fever, and abdominal cramps. According to “Leave

* Ensure public safety: A majority of salmonella species can be inactivated if the restaurant chain operates at documented pasteurization temperatures. However, in the event of the infection reaching the public, there is a significant morbidity and mortality rate. Hospitalization and death rates can be as high as 33% and 3% respectively. (Schlundt, 2001) Exhibit 1 shows the number of Salmonella-related deaths and death rates in the past 10 years.

Salmonella enterica sub enterica are a major cause of foodborne illness worldwide. Contaminated food products such as pork, meat, milk, fruits, vegetables, egg and egg products are the common vehicles of Salmonella infections (Hur et al., 2012). It is estimated that gastric illness caused by Salmonella spp. accounts for 93.8 million cases and 155,000 deaths worldwide each year (Majowicz et al., 2010). This statistic clearly indicate that Salmonella infections are public health and financial global burden for both industrialised and non-industrialised countries. In Australia, majority of human disease outbreaks of Salmonellosis are associated with consumption of contaminated egg and egg products (OzFoodNetWorkingGroup, 2012, 2015).

Foodborne microbes are already present in healthy animals that are raised for human consumption, usually in their intestines (HHS, 2016b). Contamination can occur during slaughter when edible meat comes into contact with small amounts of intestinal contents (HHS, 2016b). A hen’s ovary may become infected with some types of salmonella so that the internal matter in an egg that appears to be normal are contaminated with salmonella before the shell is even formed (HHS, 2016b). Filter feeding shellfish, especially oysters, can become concentrated with vibrio bacteria that naturally occurs in sea water, or other microbes that become present in the water from dumped sewage such as norovirus (HHS, 2016b). Other foodborne microbes can be introduced later in the food processing route by infected people or when raw agricultural products become cross contaminated (HHS, 2016b). Fresh produce is easily contaminated if the water used to wash it was contaminated with sewage (HHS, 2016b). Unwashed hands of food handlers can spread shigella bacteria, norovirus, and hepatitis A because they have been infected prior to handling food (HHS, 2016b). Cross contamination in the kitchen happens when