Ecoli Hospital Outbreak

Topics: Food safety, Escherichia coli O157:H7, Foodborne illness Pages: 11 (3592 words) Published: October 25, 2014
E coli Out break
Analyze Good Health Hospital’s records and itemize recent nosocomial infections that occurred within the past year. In your report, categorize the different parameters (i.e., person, time, place, ethnicity, and gender) used in the compilation of data into the information summative. The Good Health Hospital records of 2013 have indicated that was an E-Coli O157:H7infection spread among the patients in the Tampa Bay area.” The E coli can be ingested from contaminated foods and cause bloody diarrhea and create a form of kidney failure ( Friis, Sellers,2014)”. There was two males and two woman that were infected .The males were ages 15, and 23; the females were ages 21 and 42. The ethnicity of the females was African American and Caucasian; the males were both Mexican. The outbreak occurred on very hot summer day. Propose at least six (6) questions for the health care administrator at Good Health Hospital, regarding potential litigation issues with infections from the nosocomial diseases. Rationalize, in your report, the logic behind your six (6) questions. The question that would occur during the litigation would be as followed. *Did the employee’s use hand washing techniques or did they use gloves? *Was the kitchen area clean during the preparation of food?

*Did the Vendor have refrigeration in the transporting vehicles? *Was the food left out in the kitchen in warm temperature?
*Was the food packaged properly?
*Was the expiration date, time, and temperature, examined by vendor and food service worker/double verified? It is very important that all employees that handle food should always practice hand washing techniques. “According to the CDC,(2013 )hand washing should be used frequently; “such as when one use restrooms and caring for sick people, after blowing your nose sneezing in your hand , and after handling pet foods etc; duration of the happy Birthday song being sing twice.” Hands should always be washed with warm soap and water lathered well for at least 20 seconds and rinsed with water”. Employees in food service should use sanitary precaution by using gloves; they are used to protect the germs from being spread from worker to food and other items (LI, 2011). Training must be given to remind employee’s that wearing gloves do not replace hand washing, gloves can become as filthy as one hands and hand washing should always use along with changing gloves. Kitchen area where food is prepare must be kept clean to prevent the spread of food borne pathogens that would cause one to get E- Coli or other food poisoning. A good example of an unclean prep area in the kitchen could be someone placing fresh chicken on the counter top to be cut without washing the area down with bleach before placing the chicken there. Someone could have come out of the bathroom and placed their dirty toothbrush that fell on the bathroom floor on the counter. The bathroom floor could have possibly had feces on it that is not visible.

It is important to known if the vendor had a cooling system in the truck during the transportation; the ride could have a long drive not to mention the warm climate. The meat must stay at a reasonable temperature from one destination to another. When certain foods are kept in warm temperature in warm climate they have the tendency to spoil and when prepared and consume it will cause one to become very ill. Food should always be packaged promptly to sub stain the freshness and to protect it from microorganism that would attach to the food by being exposed it can very well cause one to become ill. An example is when a fly lands on piece of slice turkey that is prep for a sub sandwich. A fly can really get around in many dirty places such as dog feces , cow feces etc. and imagine them landing on the food that you are to consume, because it was not properly packaged causing you to become ill. It is important that the vendor pay close attention to expiration dates and time, it should also be checked...

References: Friis, R. H., & Sellers, T. (2014). Epidemiology for public health practice (5th ed.). Burlington, MA: Jones & Bartlett Learning.
LI, B. (2011). Food Safety Training in Corrections. Corrections Forum, 20(4), 42-44.
www.cdc.gov/ /hand washing /when and how to wash your hands
Riell, H. (1997). What you should know about them: Protective gloves. Foodsevice
Director, 10(3), 210
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