Foodborne Illnesses Imagine yourself spending the night out with your friends. You all decide to visit this new restaurant that everyone has been talking about. The atmosphere is nice and the food tastes great. Everything goes well that is at least until you get home. Your stomach doesn’t feel quite right. Over the next few days you find yourself feeling really sick. You just can’t seem to keep any food down. You think to yourself maybe it’s just a stomach bug and it will go away in a day or two
Premium Foodborne illness Escherichia coli
What is salmonella? According to the Mayo Clinic Salmonella infection is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through feces. Humans become infected most frequently through contaminated water or food sources. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common in the United States. (Centers for Disease Control and Prevention) The infectious agent (pathogen)
Premium Bacteria
* What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus‚ or parasite. Samonella is a gram-negative‚ rod-shaped bacilli that can cause diarrheal illnesses in humans. The infectious agent that causes Salmonella is Salmonella Enterditis . Salmonella Enterditis is the infectious agent that breaks out to be salmonella‚ which is usually found in food and when ingested you will have food poisining . * How is this infectious
Premium Bacteria Foodborne illness Microbiology
Chapter 1 THE PROBLEM Background of the Study Foodborne illnesses are defined as diseases‚ usually either infectious or toxic in nature‚ caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness. (Food Safety and Foodborne Illness‚ WHO‚ March 2007) Foodborne Illness is the sickness people after eating the contaminated food that with pathogenic microorganisms‚ chemical or physical agents. The victims normally experience one or more symptoms
Premium Foodborne illness Food safety Illness
1. Using the date of onset for each case from Table 1‚ construct a simple ‘cases against time’ chart of the outbreak. From THIS data suggest when common exposure to infection may have occurred and explain your reasoning. Table 1. Cases against time. Date | Number of cases by area. | Total number of cases | | Town A | Town B | Village Y | Farm K | | 5th July | | | 1 | | 1 | 11th July | 2 | | 2 | | 4 | 12th July | 3 | | 1 | 1 | 5 | 13th July | 5 | | 3 | | 8 | 14th July
Premium Bacteria Foodborne illness Food safety
increases with modern food production and distribution. Where it occurred -A foodborne disease outbreak occurs when two or more people get the same illness from the same contaminated food or drink. The number of people sick from the outbreak -While many of them were found to have sickened a handful of individuals‚ a few stood out as especially wide in scope. Food Safety News has compiled a list of the 10 most harmful U.S. outbreaks of 2015‚ in terms of both the number of people who died and the number
Premium Bacteria Foodborne illness Immune system
infectious or toxic in nature‚ caused by agents that enter the body through the ingestion of food. "In industrialized countries‚ the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America‚ for example‚ around 76 million cases of food borne diseases‚ resulting in 325‚000 hospitalizations and 5‚000 deaths‚ are estimated to occur each year." (Geneva 2) The most commonly recognized food borne infections are those caused by the bacteria
Premium Foodborne illness Escherichia coli Bacteria
Whitmore December 13‚ 2014 .Food-Borne Illnesses: Norovirus According to Stop Foodborne Illness (2014)‚ a food-borne illness is classified as an infection or irritation of the gastrointestinal tract caused by food or beverages that contain harmful bacteria‚ parasites‚ viruses‚ or chemicals. There are a host of food-borne illnesses and the symptoms and prevention methods vary accordingly. For the purpose of this paper‚ the one that will be discussed is Norovirus. It is formerly known as the Norwalk
Premium Immune system Bacteria Foodborne illness
Foodborne Illness Short Answer Questions Salmonella 1) What is the infectious agent (Pathogen) that causes this infectious disease? The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but‚ is visible to the eye with the microscope. It is rod-shaped‚ gram negative‚ non-motile bacteria that does not form spores. It infects the cell‚ multiplies within it; then‚ bursts the cell. Special effector protein factors are required
Premium Microbiology Bacteria Infection
The AIDS outbreak in the United States in the late 1980’s prompted education on the prevention of the spread of AIDS by the use of condoms. The AIDS Education and Training Center (AETC) Program was established in 1987 by the Department of Health and Human Services (DHHS) Health Resources and Services Administration (HRSA). A similarity between Thailand and the US is that both countries were concerned and had been for many years regarding the AIDS epidemic. Mechai’s work inThailand focused on prevention
Premium AIDS HIV Sexual intercourse