Foodborne illness Short Answer Questions Sci/162 Foodborne Illness 1. What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus‚ or parasite. Hepatitis A is an infectious agent. Hepatitis A is also a liver disease. Hepatitis means inflammation of the liver. The inflammation can be very painful. It becomes red and swells up becoming like a hard rock. This is caused when tissues of our
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storing‚ preparing and serving food using safe handling procedures will result in limiting the odds of people acquiring food- borne illness. For instance‚ restaurants should use pre-cooked meat toppings for safety reasons (Burke‚ 2010‚ para.1). As a pathogen carrier‚ raw meat is often implicated in food-borne illness outbreaks in foodservice operations (Burke‚ 2010‚ para.2). Even though careful cooking kills most of these harmful bacteria‚ it is the difficulty in enforcing safe handling practices and
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safety and socioenvironmental issues‚ Food Control 9(4): 211-215 Food and Drug Administration Center for Food Safety and Applied Nutrition Food and Drug Administration Centre for Food Safety Applied Nutrition (FDA/CFSAN) (2003). How can I prevent foodborne illness? FAO (1995). Street foods. Report of an FAO Technical Meeting on Street Foods‚ Calcutta‚ India‚ 6-9 November 1995 Idowa OA‚ Rowland SA (2006). Oral fecal parasites and personal hygiene of food handlers in Abeokuta‚ Nigeria‚ Afr. Health Sci
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Blast Report The case study I received was about a family of four that was experiencing symptoms of fever‚ abdominal cramping‚ and diarrhea. The children were affected more severely than the adults. It seems that the family consumed spoiled food considering that their fridge broke early in the day and they ate the food that was in there later on. My blast came up with a 99.6% match with Salmonella typhimurium. This seems to be an accurate match considering the symptoms related with a Salmonella
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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 food is cold. Food that is 40 – 140 degrees Fahrenheit has already begun to grow bacteria and pathogens. Clean (16 points): 1.Keeping your hands clean keep you from getting ill. 2.Keeping your surfaces clean after cooking or letting an animal sit on it. Separate (16 points): 1.When cross contamination happens it spreads bacteria from one item to
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Environmental forces affecting Greggs and their impacts In today’s society there are a number of forces affecting how businesses run; in this essay I will explain how different forces affect a bakery chain called Greggs. Greggs is the largest bakery chain in the UK‚ over the course of its existence Greggs has already adapted numerous times to adapt to changing requirements in its target population and to try and maximise profits. In 1972 Greggs expanded outside of North Eastern England for the first
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Pennsylvania Department of Agriculture (PDA) conduct annual inspection on all farms that is permitted to sale unpasteurized dairy product. The inspections are given twice monthly for coliforms and standard plate counts along with a biannual bacterial pathogens testing for the milk. ("Clinical Infectious Diseases") The onset of the Campylobacter infection was during January 2012-February 2012. The PDA sanitarians inspected the dairy on January 30th and February 6th at which time they collected unpasteurized
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Week 7 Food borne illness: Norovirus 1. What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus‚ or parasite. a. Norovirus‚ more commonly known as food poisoning or gastroenteritis‚ is caused by several distinct groups of viruses in the Caliciviridae family of viruses. The family name is derived from the Latin word chilice – callx- which means cup-like. These viruses are single-stranded small round structured viruses
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Polytechnic University of the Philippines College of Science Department of Food Technology Sta. Mesa‚ Manila Food Quality Assurance HACCP plan for Cup Noodles Beef flavor (Local Trade) Proponents: Difuntorum‚ Nicole Kyra B. Ostaga‚ Kevin V. Santiago‚ Honey Grace M. Sarne‚ Marah Danica C. Tabor‚ Genevieve D. BSFT 3-1D Prof. Ana. Maria Espiritu October 9‚ 2014 Facility HACCP Team Team Member Name Position HACCP Team Role Signature Difuntorum‚ Nicole Kyra B. Quality Assurance Manager Member Ostaga
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Management of soil borne diseases mainly involves use of preventive measures because it is harder to control the disease once established. Thiram and carbendazim are used in majority of the crops as seed dress fungicides against a wide variety of pathogens. The efficacy of the rates of these two fungicides against Fusarium wilt of chickpea was evaluated at four levels (0%‚ 50%‚ 100% and 150%) of the recommended rate
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