Foodborne Illness Paper

Topics: Hepatitis, Bacteria, Hygiene Pages: 2 (408 words) Published: June 3, 2014
Foodborne Illness Paper
Foodborne illnesses are contracted from a variety of pathogens through contaminated water and food, sexual contact or fecal-oral contact. There are five major types of pathogens; bacteria, viruses, fungi, protozoan, and parasitic worms. The Hepatitis virus is one of the best known viral diseases. Seven forms of the hepatitis virus have been identified with hepatitis A, B and C having the highest rates of incidence (Donatelle, 2011). Hepatitis causes inflammation of the liver but unlike hepatitis B and C hepatitis A does not cause chronic liver disease. The virus cannot be spread by someone coughing or sneezing or from close contact with an infected person. Although hepatitis A is rarely fatal the symptoms can be serious. Symptoms can be mild to severe and may include fever, fatigue, diarrhea, vomiting, and loss of appetite among others. Recovery can take several weeks or months. Children, the elderly, and the immunosuppressed are most at risk of contracting this virus. There is no specific treatment for this infection. Anyone with the virus should concentrate on proper nutrition and replacement of fluids lost through vomiting and frequent diarrhea. People should always practice good hand washing after using the restroom, changing diapers, and before fixing or eating food. Always wash fruits and vegetables. Vaccines are available for hepatitis.

In 2003 the CDC reported a Hepatitis A outbreak involving a restaurant in Pennsylvania. Three people died in this incident and several hundred people became ill. During the investigation it was determined that no one at the restaurant caused the outbreak; data pointed instead, to green onions (CDC, 2003). The green onions had been imported from Mexico. The FDA and CDC sent a team of investigators to Mexico to visit some of the possible sources of contamination and found issues of concern, such as poor sanitation, inadequate hand washing facilities, the quality of the water used in the fields and...
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