independently investigated 6 + common foodborne illnesses by designing‚ analyzing samples‚ reviewing scientific data from multiple forms of media‚ and reporting the results. This led to an awareness and in-depth study on methods used to sample products‚ the nature of bacteria‚ a variety of media and tests used to analyze and identify‚ and how to give detailed reports both written and orally. Designed study and lab experiments performed by investigating sources of foodborne illnesses such as Clostridium
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! ! Isabelle R. Sackett Biology Semester 2 Bill Newton December 10‚ 2013 ! ! ! ! The Next Epidemic Superbugs and the Future of Medication Cutbacks ! ! ! In the past‚ there have been many pandemics to attack the world‚ from the Spanish Influenza to H1N1. All were devastating in their own way but today‚ modern technology has created ways around diseases. Medications and vaccinations seem to be able to cure or prevent almost anything‚ but is this weakening
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What is biotechnology? Contrary to its name‚ biotechnology is not a single technology. Rather it is a group of technologies that share two (common) characteristics -- working with living cells and their molecules and having a wide range of practice uses that can improve our lives. Biotechnology can be broadly defined as "using organisms or their products for commercial purposes." As such‚ (traditional) biotechnology has been practices since he beginning of records history. (It has been used to:)
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Health services and system matrix Catherine Vien HCS/212 March 18.2015 Carol Coakley Hall Health Services and Systems Matrix Choose at least seven services or systems from the following list: Hospice care World Health Organization (WHO) Public health Rehabilitation center Department of Health and Human Services (DHHS) Medicare Centers for Medicare and Medicaid Services (CMS) Center for Disease Control (CDC) Health Maintenance Organization (HMO) Occupational Safety and Health Administration (OSHA)
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accelerated rate 5. Oxygen: Some need it and others don’t. 6. Moisture: Pathogens require moisture. Amount available for this growth is called the water activity level (0.0-1.0). Need a water activity of 0.85 to grow. **In order to prevent Foodborne illnesses‚ must control time and temperature** Intoxications and Infections • Intoxication: when bacteria produces toxins‚ a by-product of their life processes o Odorless and tasteless o Bacteria is not harmless‚ but the toxins
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When it comes to dairy‚ there are no good answers that apply across the board. Estimates show that 3/4 of people are intolerant to dairy. If you have any digestive discomfort‚ or if you’ve been diagnosed with any other food sensitivities‚ like celiac disease‚ it might be a good idea to cut out all dairy in order to heal your digestive system. Having a functioning digestive system is one of the most crucial aspects of health‚ as your digestion takes the nutrients from your food and turns it into fuel
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The Lasting Effects of Factory Farming Undercover investigations of factory farms brings a light to what is being kept behind closed doors for a company’s profit and gain at the expense of severely abused animals and harmful environmental factors. As reported by an article from The Washington Post‚ harmful antibiotics are used in everyday life of the factory farmers to make their jobs easier and the food cheaper on the market. These antibiotics cause damage not only to the environment and the animals
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In past decades when someone said‚ “you are what you eat” a person was able to respond quite easily. Unfortunately in recent years it has become harder and harder to answer truthfully due to the growth of the factory farming industry. The average american is completely oblivious to what exactly the meat and animal products they consume contains. In 2012‚ the average American consumed 71.2 pounds of red meat and 54.1 pounds of poultry ‚ according to the U.S. Department of Agriculture (USDA). (Wall
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World Health Organisation‚ Geneva. • Henson‚ S.J. (2002). The Current Status and Future Directions of Codex Alimentarius. World Health Organization‚ Geneva. • Buzby‚J.C. and Roberts‚T. (1997). Economic costs and trade implications of microbial foodborne illness. World Health Statistics Quarterly‚ 50‚ (1/2)‚ 57-66 • Robert‚ J.A
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Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables Table of Contents 1. What are Minimally Processed Fruits and Vegetables? 2 2. Aspects of Minimally Processed Fruit & Vegetables that Affect Quality 3 2.1. Colour and Texture 3 2.2. Respiration and pH 4 2.3. Microbiology 5 2.4. Nutritional Content 6 3. Modified Atmosphere Packaging – What is it? 6 3.1. Advantages and Disadvantages 7 3.2. Microbial Safety of MAP 7
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