PBHL 3100 Group #4 Foodborne Illness Salmonellosis Foodborne illness, more commonly called food poisoning, is the cause of nearly 48 million illnesses, and an estimated 3,000 deaths in the United States annually. Food poisoning is caused by a bacterial, viral, or parasitic contamination of food. It can happen at any point during the food production realm; growing, harvesting, processing, storing, shipping, or preparing. There are several bacterial, viral, or parasitic agents that can cause food poisoning. The Centers for Disease Control and Prevention (CDC) estimates that 90% of these illnesses are due to the seven most common pathogens: Salmonella, Norovirus, Campylobacter, Toxoplasma, E. coli O157:H7, Listeria and Clostridium perfringens. Even though majority of cases go unreported, according to 2011 estimates, Salmonella is now the second most common food poisoning agent in the United States. The CDC estimates that over one million people in the United States contract Salmonella each year, an average of 20,000 hospitalizations, and almost 400 deaths occur annually from Salmonella poisoning (Clark 2012). Salmonellosis is caused by the bacteria, Salmonella. Salmonella, discovered by an American scientist named Salmon, has been known to cause illnesses for over a century. Salmonella can cause two types of illnesses in individuals, depending on the serotype of the bacterium: nontyphoidal salmonellosis and typhoid fever. Nontyphoidal salmonellosis can be thoroughly unpleasant, but is generally self-limiting among healthy people with intact immune systems. Typhoid fever is much more serious and has a higher mortality rate than nontyphoidal salmonellosis.
Nontyphoidal Salmonellosis is a gastrointestinal illness caused by any Salmonella serotypes other than S. Typhi and S. Paratyphi A. Onset of symptoms for this form of Salmonella usually becomes present within six to seventy-two hours after exposure to the bacteria. This subset of the illness causes nausea,...
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