"Foodborne pathogens" Essays and Research Papers

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    Once human bodies have digested contaminated food and develop and foodborne illness they acquire symptoms like nausea‚ headache‚ vomiting‚ diarrhea‚ dehydration‚ abdominal cramps‚ chills‚ and fever. “This type of sickness is often referred to as “stomach flu”…Therefore‚ it is critical that food must be prepared and handled

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    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 during

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    Safe Food Handling

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    Safe Food Handling Alternate Names food safety food sanitation and hygiene Definition Safe food handling practices limit the risk of foodborne illnesses or food poisoning. Culprits of foodborne illness include produce‚ cooked and raw meat‚ eggs‚ and canned foods. What food source is the nutrient found in? If not handled properly‚ many foods can become contaminated with germs and organisms that make people sick when the food is eaten. Experts estimate that between 6.5 and 33 million cases of

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    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. Intensifying food inspection is necessitated in part by the full economic cost of the different illnesses suffered

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    Food Safety Outline

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    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 estimated 1.2 million infections per year. b. Facts 1. Today‚ foodborne illness has become a recurring

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    Eng101 Documented Argument

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    themselves inspecting food because food is not getting any safer and more people are getting sick. The government recently cut the budget of the food inspection programs inside the U.S. Department of Agriculture and other government agencies. The foodborne illnesses cost the United States roughly $152 billion a year‚ making the budget cuts aimed at those programs look miniscule in comparison quote website. More and more people

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    sharps-related injuries which expose workers to bloodborne pathogens continues to be an important public health concern. Workers in many different occupations are at risk of exposure to bloodborne pathogens‚ including Hepatitis B‚ Hepatitis C‚ and HIV/AIDS. First aid team members‚ housekeeping personnel in some settings‚ nurses and other healthcare providers are examples of workers who may be at risk of exposure. Bloodborne Pathogens is addressed in standards specifically for the general industry

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    million people are stricken with a foodborne illness each year‚ resulting in 3000 deaths. Although products such as fruits and vegetables are increasingly being implicated in foodborne illnesses related to Escherichia coli O157:H7 and Salmonella‚ red meat and poultry remain the predominant products contributing to outbreaks and recalls. Accurate and rapid detection of foodborne pathogens is a critical component of the process to reduce risks associated with pathogen-contaminated foods. Inspite of the

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    Food Safety Bulletin

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    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 guidelines in place‚ foodborne illnesses still pass through the forceful inspections and expectations. As consumers‚ we readily forget

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    Salmonella Research Paper

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    Salmonella   ·        What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus‚ or parasite. Salmonella bacterium causes the Salmonellosis‚ which is a type of food poisoning. The most common types in the US are Salmonella serotype Typhimurium and Salmonella serotype Enteritidis.   ·        How is this infectious agent transmitted through food or water? This disease can be transmitted through food that has been contaminated

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