Foodborne illness Essays & Research Papers

Best Foodborne illness Essays

  • Foodborne Illness - 3387 Words
    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...
    3,387 Words | 12 Pages
  • Foodborne Illness - 2260 Words
    ANNOTATED BIBLIOGRAPHY Binckes, J. (2010, March 3). New study: Increased food inspection will save billions. Huffington Post. Retrieved March 2, 2010, from http://www.huffingtonpost.com/2010/03/03/ The author in this article talks about the intensified action against foodborne illnesses. In particular, it discusses about Rep. Rosa DeLauro's bill on increasing food inspection so that the victims of food-related pathogens are going to become lesser in number....
    2,260 Words | 7 Pages
  • Foodborne Illness - 2557 Words
    Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes, or pathogens. In addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and parasites that can be food borne. (Center 1)...
    2,557 Words | 7 Pages
  • foodborne illness - 855 Words
    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...
    855 Words | 2 Pages
  • All Foodborne illness Essays

  • Foodborne Illness Short Ansewers
    Choose one of the following foodborne illnesses to complete this assignment: * Salmonella * Staphylococcus * Clostridium perfringens * Norovirus (formerly Norwalk virus) * Hepatitis A * Giardia or amoeba parasites Write a 125- to 150-word response to each of the following questions: * What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Salmonella comes from bacteria called...
    811 Words | 3 Pages
  • Foodborne Illness Short Answer
    Foodborne Illness Short Answer Questions Salmonella 1. What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Salmonellosis is a type of food poisoning found in humans caused by the Salmonella bacterium. There are many types of these bacteria such as Typhimurium and Enteritidis which are the most common serotypes found in the United States. Salmonella is a facultative anaerobic bacterium in the family of...
    790 Words | 3 Pages
  • Foodborne Illness: Salmonella - 1008 Words
    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...
    1,008 Words | 4 Pages
  • Foodborne Illness Paper - 740 Words
     Food-Borne Illnesses: Norovirus Gofel Grandison SCI163: Elements of Health and Wellness Professor Hilda 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...
    740 Words | 3 Pages
  • Preventing Foodborne Illness in Your Kitchen
    Preventing Foodborne Illnesses in Your Kitchen For millions of people home is where the hearth is, and in a home the kitchen is one of the main places everyone gathers. Yet, a kitchen can be deadly without you even realizing the danger is present. Bacteria are present. Every surface in your kitchen has bacteria on it, some are benign (meaning they do not make you sick) while others are benign until ingested and can make you very sick. When it comes to the prevention of foodborne...
    1,223 Words | 4 Pages
  • Foodborne illness short answer questions
    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...
    1,856 Words | 6 Pages
  • Foodborne Illnesses - 765 Words
    SCI/162 Week Seven: Foodborne Illness Choose one of the following foodborne illnesses to complete this assignment: • Salmonella Write a 125- to 150-word response to each of the following questions: • What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Salmonellosis is the infectious agent that causes the infectious disease Salmonella and has been known to cause illness for over 100 years....
    765 Words | 3 Pages
  • Foodborne Illnesses - 911 Words
    Foodborne Illness What is Foodborne Illness? According to a medical dictionary, foodborne illness is an acute gastrointestinal infection caused by consuming food contaminated with pathogenic, bacteria, toxins, viruses, prions or parasites. Such contamination was caused by improper food handling, preparation or storage of food. Contacts between food and pests, especially flies, cockroaches and rodents are a further cause of contamination of food. Foodborne illness can also be caused by...
    911 Words | 3 Pages
  • Foodborn Illness - 873 Words
    Foodborne Illness Week 4 Laura Shepherd SCI/163 November 26, 2012 Raymond Kahler Foodborne Illness Week 4 Clostridium perfringens One of the most common foodborne illnesses in the United States is Clostridium perfringens (C.perfringens). According to the Center for Disease Control, it is responsible for approximately one million cases of foodborne illness each year (Center for Disease Control, 2011). This bacterium is an anaerobic gram-positive bacterium. This means that it requires...
    873 Words | 3 Pages
  • Foodborne Outbreak Investigation - 1828 Words
    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...
    1,828 Words | 7 Pages
  • Food Borne Illness Paper
     Food Borne Illness Paper Deonna Harris SCI 163 Shalon Bull ABSTRACT For our week four individual assignment we are instructed to pick a food borne illness and answer the questions pertaining to the illness. In this case I will be talking about salmonella. Salmonella is a food borne illness that can cause harm to the human body. The infectious agent (pathogen) that causes salmonella is called...
    452 Words | 2 Pages
  • Salmonella: A Food Borne Illness.
    Salmonella: A Food Borne Illness As an important health problem in the United States and many European countries, Salmonella can affect you at anytime or any place. But, there are ways to avoid it. You first must know the background and exactly what salmonella is. Salmonella was discovered by a pioneering American Veterinary Scientist named Daniel E. Salmon. He discovered the first strain of this bacterium in the intestine of a dead pig. He named it salmonella after his last name, Salmon. The...
    788 Words | 3 Pages
  • Food-borne Illness - 1020 Words
     Food-borne Illness Salmonella outbreaks in Chicago Deli University of Phoenix Michele Alldredge SCI 163 Recently, a deli in Chicago has been named the source which contaminated multiple people salmonella. After some digging, it has come out...
    1,020 Words | 4 Pages
  • food borne illness - 526 Words
    Running Head: FOOD BORNE ILLNESS 1 Food Borne Illness Marcus Foster SCI/163 September, 04 2014 FOOD BORNE ILLNESS 2 The Food Borne Illness
 Salmonella is a type of food poisoning that is borne from the salmonella bacterium. There are many types of these bacteria, but the most common in the United States are Typhimurium and Enteritidis. Eating foods that are...
    526 Words | 2 Pages
  • Food Born Illness: Hepatitis a
    HEPATITIS A A food-borne illness is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate foods (Wikipedia, 2012). Foodborne illness usually arises from improper handling, preparation, or food storage. Each year in the United States between 6.5 to 33 million cases of illness are attributed to food-borne illness and 9,000 people die as the result.(Abgrall & Misner, 1998) Hepatitis A is a common food borne illness, which...
    716 Words | 2 Pages
  • Food Borne Illness - 406 Words
    Food Borne Illnesses Allan Gonzalez Sci 163 July 16, 2013 Gwendolyn Moore Food Borne Illnesses Food poisoning or food borne illnesses are cause by bad food hygiene. Bacteria, parasites, pathogens, and viruses are all developed in food that is not cared for, properly handled before being cooked, and stored properly when not cooked can lead to infections and illness. Bacteria are the most common cause for a food borne illness, which take about 12-72 hours for the bacteria to multiply and...
    406 Words | 2 Pages
  • Food Bourne Illness - 847 Words
    Salmonella: Foodborne Illness Whitney Burch SCI/163 July 21, 2012 Dr. Mary Corrigan Salmonella: Foodborne Illness Foodborne illnesses are defined as any illness that you receive from the consumption of food that has been contaminated by a certain bacteria, virus, or parasite. Salmonella is a common foodborne illness found in beef, poultry, milk, and eggs. It has an estimated 1.2 million cases every year just in the United States. Salmonellosis is also known as...
    847 Words | 3 Pages
  • Salmonella a Food Borne Illness
    The food borne illness I have chosen is salmonella. Question 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. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies...
    699 Words | 3 Pages
  • Food Safety Illness - 1453 Words
    University of Phoenix Material Food Safety Worksheet Read each of the following scenarios. Scenario 1: Jeremiah went grocery shopping on a hot summer day. He bought food for an upcoming family BBQ; ground beef for hamburgers, a couple of steaks, and the ingredients for making potato salad. When he left the store, he put his groceries in the trunk and stopped by the sports outlet store to pick up a Frisbee and croquet set. It took about 10 minutes at the sports store, and then...
    1,453 Words | 5 Pages
  • Food Borne illness - 663 Words
    Food Borne Illness: Giardia When generally thinking of parasites and food-borne illnesses, we tend to think about the poorest and dirtiest places on Earth. In Reality, parasites can be found almost anywhere on this planet. One type of common food-borne illness is a giardia infection. This infection is in the intestine and caused by microscopic giardia parasites. If given the opportunity this vicious creature will infect anybody regardless of sex, age, living conditions, and body types....
    663 Words | 2 Pages
  • Climate Change and Food Borne Illness
    Jane Ventura Dr. John Schillinger HSCI 132 November 10, 2012 Climate Change and Food Borne Illness Climate has always played a significant role in placing food on the tables of millions of families. It seems that we have regressed judging from the way that our ancestors have lived their lives to the way that we have become dependent on mass production of food. We have managed to sabotage our health as well as that of the Earth’s. The changes in weather patterns have gradually impacted...
    1,613 Words | 4 Pages
  • Salmonella (Food Borne Illness Paper
    Salmonella is one of the most commonly reported types of food-borne illness. Salmonella is caused by a variety of different bacteria. The ensuing illness is treatable, but in some cases, fatal. Most of the time people aren’t even aware they have salmonella, they think something they ate didn’t agree with them and the symptoms are mild and disappear quickly. I believe no one really takes any action of going to a hospital or to their doctor until the symptoms worsen and become unbearable or scary...
    497 Words | 2 Pages
  • Sci/220 Food Borne Illness
    Food Borne Illness Doneisha Jones October 1, 2012 SCI/220 Dr. Angela Branch Food that is mishandled can lead to foodborne illness. While the United States has one of the safest food supplies in the world, preventing foodborne illness remains a major public health challenge. Often when you purchase foods from the grocery store or the food market, you have to check all the expiration dates. When a food is expired, they tend to give you a sign that the food is no good. For example, when you...
    665 Words | 2 Pages
  • Food Bourne Illness Short Answer Questions
    F Foodborne Illness Short Answer Questions Foodborne Illness Choice: Salmonella What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Salmonella is a bacterium; there are many different kinds of salmonella causing bacteria although the most common types in the United States are Typhimurium and Enteritidis. How is this infectious agent transmitted through food or water? Food can be contaminated...
    336 Words | 2 Pages
  • Food Contamination - 1247 Words
    The Center for Disease control has estimated that illnesses directly resulting from food contamination cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year in the United States. The rise of food-related illnesses can be mostly attributed to increased eating out. Half of every dollar spent on food in this country is spend on food prepared outside of the home. As the amount of people involved preparing our food rises, so does the risk of contracting an...
    1,247 Words | 5 Pages
  • Very Basic Food Safety Outline
    Food Safety Thesis: The food supply in America is not safe, because there are unknown ingredients that have caused foodborne illness and food has been modified. I. Foodborne Illness a. Statistics 1. The CDC says foodborne diseases sicken about 48 million Americans each year - one in six of us. About 3,000 people die from the diseases each year, and 128,000 are hospitalized. 2. Salmonella is one of the most common foodborne pathogens in the United States, causing an...
    273 Words | 2 Pages
  • Food Hygiene & Sanitation - 908 Words
    Section A (20 marks) Choose the best answer. 1. Which of the following groups is not especially susceptible to foodborne illness? a. The very young b. Young adults c. The elderly d. Pregnant or lactating women 2. The cost of foodborne illness can occur in the form of: a. Medical expenses b. Loss of sales c. Legal fees and fines d. All of the above 3. CDC reports show that in most foodborne illness outbreaks, mishandling of the suspect food...
    908 Words | 5 Pages
  • Bacillus Cereus Paper - 792 Words
    To identify an unknown bacteria, there are many tested that have to be performed. By keeping record of each test it is relatively easy to compare it to the outcome of other organisms in order to better determine which bacteria you have. When performing these tests and recording them I have realized that you may not always get the same results from your unknown as your organism you think it may be. That is why eighteen different tests are performed so that you can compare your results with the...
    792 Words | 2 Pages
  • Eng101 Documented Argument - 1120 Words
    Joshua Williams Prof. McIntosh English 101-10 9 April 2013 Food Safety in America Food safety is a topic that did not really cross people’s mind too much until recently. Due to a number of illnesses caused by tainted foods in the past couple years or so, this subject has moved to the front of many individuals’ minds. Food safety issues come about during the sanitation, processing, handling, and shipping of foods across America. Even the simplest mistake in either the shipping, processing,...
    1,120 Words | 3 Pages
  • Food Sanitation (Chapter 2)
    Level of Awareness and Practices on Food Safety and Sanitation among Third Year Students in Malayan Colleges Laguna: Input to Food Safety Program Chapter 2 Literature Review As stated by Ko (2011), about 15%-20% of food poisoning that was caused of temperature abuse and cross contamination in Taiwan occurred at schools. While in America, students that works on food establishments were tested to know their proper knowledge when it comes to food safety and it the test shows that only 39% of...
    1,279 Words | 4 Pages
  • catcher in the rye - 13020 Words
    PRS1023/502/3/2013 Tutorial Letter 502/3/2013 Health in Early Childhood Education: A PRS1023 Department of Teacher Education Semester 1 and 2 This tutorial letter contains important information about your module. Bar code PRS1023/502 TABLE OF CONTENTS 1 COURSE OVERVIEW 2 STUDY UNIT 4: NUTRITION 3 STUDY UNIT 5: COMMON HEALTH PROBLEMS 4 STUDY UNIT 6: PUTTING IT ALL TOGETHER - THE HEALTH POLICY 5 CONCLUSION 6 LIST OF SOURCES LAYOUT...
    13,020 Words | 90 Pages
  • Perfect Competition - 558 Words
    Directions: Read the article, “A Summary of Health Outcomes: Multistate Foodborne Disease Outbreaks in the U.S., 1998-2007,” and answer the questions below. • Answers must be complete sentences. • The assignment must be typed and submitted on Tuesday, February 19th prior to the exam. 1. What is a multistate FBDO? Multistate FBDO is a outbreaks that either spread to other states or originate from the same vector in multiple states at the same time....
    558 Words | 3 Pages
  • Food Safety Bulletin - 835 Words
    Food Safety Bulletin No Name March 12, 2012 University of Phoenix Food Safety Bulletin According to the Centers for Disease Control and Prevention, 1 in 6 Americans become sick or hospitalized. About 3,000 Americans die yearly of foodborne diseases. Our country governs agencies and is notorious for slapping on strict guidelines for the food industry. Factories go through vigorous inspections and tests periodically to ensure that they operate a safe environment. Even with these strict...
    835 Words | 3 Pages
  • Providing Safe Food - 707 Words
    Chapter 1 – PROVIDING SAFE FOOD The Challenges to Food Safety The greatest danger is from foodborne illnesses, diseases that are carried or transmitted to people by food. Salmonella and Staphylococcus are two of the best known foodborne illnesses. An outbreak of foodborne illness is defined as an incident in which two or more people experience the same illness after eating the same food. Laboratory anlysis must then show that the food is the source of the illness. When botulism or...
    707 Words | 3 Pages
  • researcg proposal - 4603 Words
    Class #1. Objectives: Standards: Assessment: Activities: Content Focus: My food plate Materials: Food pyramid Food portion plate Class #2. Objectives: The students will be able to read a nutrition label correctly. The students will be able to recognize serving size and servings per container The students will be able to understand daily value % Standards: Knowledge, access information Assessment: Nutrition label worksheet Activities: Powerpoint-Box cereal, can foods,...
    4,603 Words | 17 Pages
  • Louise Document's - 691 Words
    Departments: Chlorine Clean Food processing has existed for centuries, but in the 19th and 20th centuries, largely due to military supply demands, more modern food processing technologies were developed. As food processing needs have grown, so have problems with food contamination and foodborne illness. Columns: Controlling Pests Requires Staff Participation In any food processing plant, a pest management program is only as strong as the employees who implement it. To ensure a successful pest...
    691 Words | 3 Pages
  • Food Contamination - 994 Words
    Shantelle Johnson April 8, 2012 H4 Introduction When food is unsafe for consumption is called food contamination. Food contamination occurs when foods are spoiled because they might contain microorganisms, such as bacteria , parasites, or toxic substances that make them unsafe for consumption.Bacteria and parasites on uncooked food can linger on the food if not handle or cooked properly. Food contamination is serious because it results in diseases that affect appromiaxally seventy-six...
    994 Words | 3 Pages
  • Food Safety - 541 Words
    Food Safety: Do you ever think about the food that you eat in your favorite restaurant? Do you ever think about the people preparing that food? Do you ever wonder if the food you cook in your own kitchen or on your own grill could make you or your family sick? My aim is to teach you about food safety and how to reduce the risk of food borne illnesses so that you can ensure that your family, including yourself, will stay healthy at the dinner table, at the drive-in, etc. Food safety is not only...
    541 Words | 2 Pages
  • FDA Regulations on food - 917 Words
    Ayana L. Johnson English 1101 Dr. Kimberly Harper 03 October 2013 FDA Regulations on Fast Food Foodborne illness is a major cause of personal distress, disease, death, and economic burden. Every year, millions of Americans become sick and many die from foodborne illness, and as a result, the public has become increasingly aware of, and concerned about, the safety of the food they eat. ("FDA Retail Food Safety Initiative " 1-8) The Food and Drug Administration (FDA) are responsible...
    917 Words | 3 Pages
  • Food Poisoning: Symptoms and Remedies
    Food poisoning is caused by eating organisms or toxins present in food or drinks. Staphylococcus or E. coli is one of the commonest bacteria which results in food poisoning. Due to improper handling, this kind of a contamination happens. Even though it is a very common condition it can get worse depending on the degree of contamination. Some common foods which can cause food poisoning if proper care is not taken are raw poultry, unpasteurized milk, red meat, poisonous mushrooms, pesticides on...
    2,068 Words | 7 Pages
  • Food Poisoning - 1911 Words
    Introduction Maslow’s Hierarchy of Needs Food is a basic necessity of our daily life. We need food to provide our body with energy and also to help build, maintain and repair our body cells and tissues. With reference to Maslow’s hierarchy of needs, food is classified as a physiological need which is thought of as the most important physical requirement for human survival. If these requirements are not met, the human body cannot function properly and will ultimately fail. As a consumer,...
    1,911 Words | 5 Pages
  • Bpi Case Analysis - 968 Words
    Eldon Roth, the CEO of Beef Products Inc has been producing Lean Fine-Textured Beef through a process he invented at least 20 years ago. The FDA and the USDA has stated that this product is completely safe. The product has not been attributed to a single illnesses or death. This fact is impressive given that ground beef is especially susceptible to E. coli contamination. According to the Centers for Disease Control and Prevention, E. coli causes an estimated 73,000 illnesses and 61 deaths a...
    968 Words | 3 Pages
  • "A Survey on the Application of Learning in Food Sanitation Education
    "A Survey on the Application of Learning in Food Sanitation Education of San Sebastian College – Recoletos, Manila 2nd Year BSHRM Students" _______________________ A Thesis Proposal Presented to The College of International Hospitality Management San Sebastian College – Recoletos Manila ____________________________ Prepared by: Castulo, Stephanie S. Sava, Russel Nicole C. Barcellano, Maydo C. February 2012 CHAPTER 1 INTRODUCTION...
    5,035 Words | 22 Pages
  • Workplace Hygiene Procedures - 610 Words
    Assignment: Follow Workplace Hygiene Procedures 1. What steps would you take if you were Harry? As there was insufficient room in the cool room and these chickens needed cooling, the steps I would take are: a. To make sure that these chickens were placed in a clean and covered container b. Then it was important to label the container as to which batch it is and what time the chickens were cooked. This is because we need to keep track of the time and make sure that the food is not kept in...
    610 Words | 2 Pages
  • Food Service Injuries and Illnesses
    FOOD SERVICE INJURIES AND ILLNESSES by Marci Ann Primeau 24 Aug 2010 1 Marci Primeau 24 Aug 2010 FOOD SERVICE INJURIES AND ILLNESSES An employee and even a customer are at great risks for any injuries and illnesses that occur in any type of food service establishment. As a food service worker lets help keep a food establishment safe for the employees and the customers so that nothing bad happens. Food service operations are able to produce large quantities of food...
    301 Words | 2 Pages
  • Understand Principles of Food Safety and Hygiene in a Health or Social Care Setting (P5)
    Anyone working with food must know about the importance of food hygiene and safety. It is a good idea for them to have a food hygiene certificate. Different ways that food can be kept safe are:  To be assured that all foods free from contamination by harmful bacteria.  This is done by protecting the bacteria from multiplying, so the level of risk is not too high  By cooking food you can destroy the harmful bacteria The basic rules of food hygiene: Before you start to cook or prepare foods...
    740 Words | 3 Pages
  • Case Study - 599 Words
    The Art of Eating and Dining Case Study Assignment #2 Due Date: 18th October 2013 Table of Contents Introduction Case Study #1 – Remarkable Service: The Big Day (Summary) Case Study #1 – Questions and Answers 3 T’s of Service and the 9 Attributes of Remarkable Service – Analysis Case Study #2 – Wine Sales: Menu Review (Summary) Case Study #2 – Questions and Answers Information about Wine Conclusion Introduction This...
    599 Words | 3 Pages
  • 2.5 Food Saftey - 467 Words
    2.5 Food Safety Directions: Complete the food safety interactive quiz. Use the information from the interactive quiz to complete the following responses regarding food safety practices. For each of the following food safety practices, share at least 2 statements from the interactive quiz. Be sure to put these statements in your own words and explain why they are helpful in preventing food borne illness. An example would be: When dining from a buffet, make sure hot food is hot and cold...
    467 Words | 2 Pages
  • Cooking and Food Safety Measures
    Task 1 Q1 – Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink. People can get sick if the food they eat has harmful chemicals or microorganisms. This is called food-borne illness. The goal of food safety is to prevent the hazards that cause food-borne illness or injury. Most of the hazards in food are things you cannot see, smell, or taste. - Physical hazard: Hard or soft objects in food that can cause injury. For...
    1,366 Words | 5 Pages
  • Food Safty - 577 Words
    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....
    577 Words | 2 Pages
  • Food Safety - 1234 Words
     Food Safety in America In America, we take many things for granted such as the safety of the food we eat. We are also informed by the various government agencies that share responsibility for monitoring our food supply (Environmental Protection Agency, Centers for Disease Control and Prevention, Food and Drug Administration, U.S. Department of Agriculture) that it is indeed safe and well regulated. For...
    1,234 Words | 3 Pages
  • Food Poisoning - 1107 Words
    Food Contamination and Poisoning You know when eating some kind of food, and it doesn’t taste right, look right or smell right? That means it could be contaminated with a dangerous substance that could harm the body. Food poisoning is the result of ingesting organisms or toxins in food. Food poisoning can affect one person, or it can occur as an outbreak among several people who all ate the same thing. Even though food poisoning is quite rare in North America, food poisoning affects 60 to...
    1,107 Words | 3 Pages
  • Ecoli Hospital Outbreak - 3592 Words
    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...
    3,592 Words | 11 Pages
  • Fast Food and Food Handler Wear
    1. Infrared thermometers are used to measures? Surface temperatures 2. Food cannot be refrozen once it is thawed because? Dangerous bacteria can grow on thawed food 3. What is the minimum temperature for transporting hot food and hot food holding items? 135 (F) degrees 4. The appropriate freezing method for destroying the anisakis parasite in fish is? -4 f degrees and held for 7days 5. What type of jewelry may a food handler wear while preparing food? Plain band 6. A...
    1,856 Words | 6 Pages
  • food irradiation - 502 Words
    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...
    502 Words | 2 Pages
  • How Do Food Preservatives
    How do Food Preservatives affect the growth of Microorganism? | By: Aya Zbedah | | December 15, 2008 | | Mrs. Hafell 5th Period Biology | 2008-2009 | | Abstract How Food Preservatives affect the growth of Microorganisms? Aya Zbedah Ballard High School The purpose of this project is to see which preservative will either slow down the growth of bacteria or speed up the growth using the three most common preservatives: sugar, salt and, vinegar. Humans usually have a...
    3,390 Words | 12 Pages
  • Food Poisoning - 872 Words
    Outline In the extemporaneous method of speaking, an outline is created to make sure all material is clearly developed and well-organized. For practicing and delivering the speech, the speaker does not use the outline, but instead uses brief notes that are based on the outline. Food Poisoning Charmae Theisz General Purpose: To inform Specific Purpose: To inform my audience how to minimize the risk of food poisoning Central Idea: You can minimize food poisoning in your home by...
    872 Words | 4 Pages
  • Bacillus Cereus - 705 Words
    Bacillus Cereus Bacillus cereus is a rod-shaped gram- positive bacillus that can be found in food, dust, dirt and sometimes soil. It is an aerobe and a facultative anaerobe that can form spores, which if activated at any point can begin to germinate and produce toxins. These spores that form from B. cereus are be resistant to heat and chemicals. B. cereus is found in approximately 25% of food sampled (3). Foods that are commonly associated with B. cereus are potatoes, rice, meat,...
    705 Words | 2 Pages
  • Food Sanitation - 1651 Words
    Food Sanitation A. Fundamentals in Microbiology * Knowledge in microbiology will help you understand how and why disease-causing bacteria grow and spread, so that you are able to prevent food-borne diseases. Kinds of bacteria 1. Beneficial bacteria These are helpful to us. They can enhance flavor of butter, yoghurt, and cheese. 2. Undesirable bacteria These are bacteria that are responsible for food spoilage. 3. Disease-causing bacteria or pathogens These are bacteria that are...
    1,651 Words | 7 Pages
  • Kitchen Safety - 1497 Words
    Kitchen Safety If food is not properly prepared or handle in the kitchen this could cause food poisoning. It is caused by the contamination of foods by the production, processing, pollution or just carelessness. This food poisoning can be mild or severe and signs can start to show within twenty-four hours to thirty-six hours, same may not even show signs up to two weeks. Individuals with compromised immune systems, these illnesses can be life threating. The United States Department of...
    1,497 Words | 4 Pages
  • Food and Safety Bulletin - 761 Words
    Food Safety Bulletin SCI/220 February 8, 2012 Lacria Baham University Of Phoenix Food Safety Bulletin Public service bulletin, it has been reported to the city department of health on how the communicate is experiencing numerous of food-borne illnesses. However, the food-borne illnesses have raised some serious for the health department and in dealing with this illnesses the community needs to be educated on public food safety. Recognizing several common concerns connected to...
    761 Words | 3 Pages
  • Salmonella - 409 Words
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