Foodborne Illnesses

Choose one of the following foodborne illnesses to complete this assignment: • Salmonella Write a 125- to 150-word response to each of the following questions: • What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Salmonellosis is the infectious agent that causes the infectious disease Salmonella and has been known to cause illness for over 100 years. Despite its name, Salmonella has nothing to with salmon the bacteria is actually named after the scientist who first discovered it in 1885.

This particular infection is one of the most common and broadly spread food-borne diseases. It is usually confused with a common case of the stomach flu. The infection can spread to the bloodstream; fortunately, salmonella can be prevented by taking a few simple measures. Salmonella is closely related to the bacteria Escherichia and can be found worldwide in cold and warm blooded animals, (also humans), and in the environment. They cause illnesses like – fever, paratyphoid fever, and foodborne illnesses. • How is this infectious agent transmitted through food or water?

Salmonella may be transmitted by eating contaminated foods. Food may be contaminated during food handling or preparation. Contamination can be spread by the hands of an infected food handler. This happens when a food handler does not wash his or her hands with soap after using the bathroom. Salmonella can also be found in the feces of pets, including those with diarrhea. It is important to wash your hands after contact with these feces to prevent becoming infected. Adults should be sure that children wash their hands after handling particular animals like – reptiles, pet turtles, baby chicks or ducklings.

Eggs, milk, beef and poultry are most often infected with salmonella; veggies may also be contaminated. Contaminated foods usually look and smell normal; this is why it is very important to handle foods properly. • What is an example of a real life outbreak of this foodborne illness in the United States? One particular person is infected and without knowing, spreads the disease to others. Her infection comes from an animal she ate who had the disease. There is a movie about a woman name Beth and the journey of how she got salmonella poisoning.

In China, a group of construction workers from Beth’s company AIMM was cutting down trees, this caused several bats to fly out. One of the bats was infected with the virus; it had a piece of banana and hovered above a pig’s pen. The banana piece had the virus on it and fell from the bat. Of course a pig eats it and is later slaughtered at market for food. A cook with bare hands, handled the dead infected pig, he goes out to dining room and poses in a picture with Beth holding hands, transferring the virus to her and starting the epidemic. • What are the clinical symptoms, duration of the disease, and treatment if any?

Possible signs and clinical symptoms include: nausea, vomiting, abdominal pain, diarrhea, fever, chills, headache, muscle pains and, blood in stool; they develop 12 to 72 hours after infection. Signs, symptoms and the infection of salmonella infection can usually last four to seven days, though it may take a few months for your bowels to return to normal. Most people recover without treatment. But diarrhea and dehydration may be so severe that it is needed to go to the hospital. Salmonella poisoning can be treated by handling any difficulties up until it passes.

Dehydration which is caused by diarrhea, this is the most common complication. Medications such as antibiotics are not usually needed unless the infection has spread. To avoid dehydration, fill up on a rehydration drink. • What steps can be taken to prevent further outbreaks? Include individual as well as environmental precautions and methods. It is most important to wash hands after dealing with raw meat. Avoid using the microwave for cooking raw meats. Foods cooked via microwave do not reach an even internal temperature, which results in undercooked areas and survival of Salmonella.

Never cross contaminate. That means while cooking you should never allow foods that will not be cooked to come into contact with any raw food. Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw foods. Always wash your hands after going to the bathroom. The hands of someone who is infected and did not wash his or her hands effectively after using the bathroom may also contaminate food. Proper refrigeration is very important both before and after cooking.

Write a 125- to 150-word response to each of the following questions: ? Staphylococcus ? What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. A) Staphylococcus aureus bacteria, …

The consumption of contaminated beverages and foods by disease-infected pathogens, microbes and poisonous substances or chemicals are the main cause of foodborne diseases. Most of the time, food becomes contaminated in many ways because microbial substances are present in almost …

• 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 …

Foodborne illnesses are defined as any illness that you receive from the consumption of food that has been contaminated by a certain bacteria, virus, or parasite. Salmonella is a common foodborne illness found in beef, poultry, milk, and eggs. It …

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