Food irradiation: A food safety technology designed to eliminate disease-causing germs from foods. Treating food with ionizing radiation can kill bacteria and parasites that would otherwise cause foodborne disease. Similar technology is used to sterilize medical devices so they can be used in surgery or implanted without risk of infection. The effects of irradiation on the food and on animals and people eating irradiated food have been studied extensively. These studies show clearly that when irradiation
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borne pathogens of concern from the public health regulatory and food industry perspectives. Explain their physiology and pathogenicity. 7. Describe how a food borne outbreak occurs‚ the methods of detection‚ and the outcome in food legislation. 8. Define the terms epidemiology‚ epidemic‚ and endemic. 9. Identify the surveillance systems for tracking food borne disease. 10. List the types of food preservation that are currently practiced to control‚ reduce‚ or eliminate food borne pathogens. 11. List
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Foodborne Illness: Salmonella SCI/162 What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus or parasite. Salmonella is a bacteria that was discovered more than one hundred years ago by a scientist named Dr. Daniel E. Salmon‚ who the bacteria is named after. The bacteria are living microscopic creatures that are found in the feces of people or animals and spread to other people or other animals. There are more than 2‚000 strains
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illness. An example would be: When dining from a buffet‚ make sure hot food is hot and cold food is cold. Food that is 40 – 140 degrees Fahrenheit has already begun to grow bacteria and pathogens. Clean (16 points): 1.After handling raw meat‚ poultry‚ fish‚ or eggs wash your hands because you can get a foodborne illness. 2. Rinse fruits and vegetables with running tap water before eating‚ cutting‚ and cooking to reduce amount of bacteria present. Separate (16 points): 1. Keep many foods
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Information. 14 Dec. 2008 <http://www.foodsafety.gov/~lrd/foodaddi.html>. 5. "Food Ingredients." ific.org : Welcome to International Food Information Council Foundation. 14 Dec. 2008 <http://www.ific.org/nutrition/ingredients/index.cfm>. 6. "Foodborne Illnesses: Bacteria." Home & Garden Information Center @ Clemson University. 14 Dec. 2008 <http://hgic.clemson.edu/factsheets/HGIC3740.htm>. 7. Nicholls‚ Terry. "deadly bacteria in food - raw food preparation." Easy and quick weight loss
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be contaminated and it is the responsibility of the food handler to ensure the safety of the consumers by eliminating or minimizing the contamination to safer levels for consumption. How to lessen‚ prevent‚ and eliminate contamination that causes foodborne illness will be the focus of the study. Various researchers have studied food safety‚ personal hygiene‚ and hazard analysis critical control point or HACCP. Usually‚ they deal with food establishments in general like Jolibee‚ McDonalds‚ Bistro‚
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Food Safety Bulletin SCI/220 Food Safety Bulletin Due to the current extreme increase in cases of foodborne illness in the community‚ this newspaper is equipped to convey behaviors to help people stay healthy in the current distraction of the city. Since the majority of these cases are linked to food sources it seems necessary to address the community on their food buying habits‚ storage techniques‚ and food preparation. First‚ ensure that the food is purchased from reputable retailer. Second
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Salmonella 22APR2013 Salmonella Foodborne illness comes in many varieties‚ with Salmonellosis being one of the most common. Every year‚ approximately 42‚000 cases of Salmonellosis‚ caused by the bacteria Salmonella‚ are reported in the United States‚ with an estimated twenty-nine times that going unreported. There are four serotypes of the bacteria‚ the two most common in the US being Typhimurium and Enteritidis.(CDC‚ 2012). Symptoms include nausea‚ vomiting‚ abdominal pain‚ diarrhea
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Microbiology Coursework: Bacillus cereus After investigation following on outbreak of food poisoning at a pizza restaurant‚ it was found that all suffers had consumed a portion of side salad from the self-service salad bar alongside their main dish. Subsequently‚ this was further traced to a rice salad. Environmental Health Officers investigating this outbreak suspected it may have been caused by Bacillus cereus (B. cereus). The presence of large numbers of B. cereus in a food is indicative
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legislation targets the issue of food safety for the public and how to better prevent foodborne illnesses‚ which are considered infectious topic of public health since these diseases are mostly caused by bacteria‚ viruses and parasites that may be foodborne. These diseases place significant burden on the US population‚ as about 48 million Americans become sick annually while 128000 people are hospitalized and 3000 die from foodborne illnesses‚ affecting many communities nationally and not any specific group
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