Food-Borne Illnesses: Hepatitis A January 8‚ 2012 University of Phoenix (Professor’s Name Here) ABSTRACT This research was performed to determine the factors of the food-borne illness Hepatitis‚ specifically the hepatitis A virus (HAV). It explained how HAV can be transmitted most commonly through person-to-person contact and provided examples of outbreaks that have occurred in the United States within the last 20 years. HAV is a preventable
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In the documentary Food Inc.‚ food-borne illness was one of the leading themes and also gave a story to go along with it. The director’s main argument was to show consumers where their food is coming from and the beginning stage of how it all begins‚ before getting on the table. “The Center for Disease Control estimated that each year roughly 1 in 6 Americans get sick from foodborne diseases” (CDC‚ 2016). There are many types of food-borne illnesses‚ but the one thing that they all have in common
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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 Jeremiah
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Salmonella SCI/163 06/17/2013 Denny Meline Salmonella is a bacteria that can cause salmonellosis disease‚ which is usually caused by ingesting raw or undercooked food. Salmonella can move from the intestines into the bloodstream and may cause death if not treated quickly with antibiotics. A person who is sick with salmonella might experience diarrhea‚ abdominal cramps‚ and fever within 12 to 72 hours after infection and symptoms can last four to seven days. The majority of
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Foodborne Illnesses Worksheet Eating unhealthy food is one thing. Eating food that has been contaminated with a pathogen‚ toxin‚ or other harmful substance is quite another. You may be surprised to know that more than 200 diseases are transmitted through food. Becoming knowledgeable about how food becomes contaminated and how it affects the human body may greatly increase your ability to improve your health and wellness while staying free from foodborne illnesses. With this worksheet‚ first choose
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Working Through a Food-Borne Illness Alvine Discharge Diseases Alvine Discharge Diseases (1) What key activities and important facts tie each of the individual cases together? Some key facts that tie both cases together are that typhoid was spread by some form of contaminated food by a person (milk‚ food‚ water‚ seafood). In the case of Typhoid Mary‚ it was spread by her handling the food improperly. She was a carrier‚ and thus when she did not use good sanitary food preparation skills
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Food Intake – 1 Day SCI/220 The purpose of this assignment is to track and display the food choices we make and the way we eat affects our lifestyle and health. This paper address’ my personal food intake for 1 day. Next I will compare my food choices with my WileyPlus profile and determine whether I am maintaining healthy eating habits. I already know I will need to modify my eating habits along with exercising to complete a lifestyle change. One-day food intake My one day food intake is
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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 can be
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Name of diseases | antibiotics | pharmacokinetics | Mechanism of action | Listeriosis and e.coli enteritis | AmpicillinGentamicin | Half-Life: 1-1.8 hrProtein Bound: 15-25%Absorption: oral 50%Distribution: bile‚ blister & tissue fluids‚ CSF with inflamed meningesMetabolism: liverExcretion: urineHalf-Life: 2-3 hr (NRF)Protein Bound: <30%Peak Plasma Time: IM 30-90 min; IV 30 min after 30 min infusionDistribution: crosses placenta‚ relative diffusion from blood into CSF: minimal even with
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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 vary accordingly
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