Week 7 Assignment- Foodborne Illness Short Answer Questions

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Week 7 Assignment- Foodborne Illness Short Answer Questions
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, also called “staph”, cause the infectious agent (pathogen) MRSA. MRSA or “mercer” stands for methicillin-resistant Staphylococcus aureus. This strain of staph is resistant to most antibiotics and can be fatal. MRSA Staph infections are caused by excessive antibiotic use, which has resulted from routine prescriptions for colds, flu, and viral infections that are unresponsive to these drugs. The antibiotics that are in foods, water and germs mutate. If you have a staph infection, it may likely have come from bacteria you have carried around for a while. Staph bacteria are able to live on nonliving objects, like pillowcases, towels, and clothing. They can be transferred by contact with such objects, and for some individuals, can cause serious illness. The germs survive treatment and become stronger.

 How is this infectious agent transmitted through food or water? A) Staphylococcal food poisoning is a gastrointestinal illness. It is caused by eating foods or drinking water contaminated with toxins by Staphylococcus aureus. It is important to prevent the contamination before the toxin can be produced. These are some tips that can be done to prevent the spread of Staphylococcus1) Wash your hands and under your fingernails with soap and water before handling and preparing food. 2) Do not serve or prepare food for others if you have cuts or wounds on your wrists. 3) Do not prepare food if you have a nose or eye infection. 4) Keep kitchens and serving areas sanitized. 5) Store cooked food in a wide shallow container and refrigerate as soon as possible. 6) If food is to be stored longer than two hours, keep cold foods cold (40 degrees F or...
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