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Food Borne Illnesses
The food borne investigations conducted by CDC in 2021 showed that most outbreaks were associated with salmonella pathogen. The said pathogen and related infections were associated with foods inclusive of, not limited to; ground turkey, cashew Brie, prepackaged salads, onions, and seafood. Individuals whose immunity has been weakened by diseases like cancer and kidney disease as well as their treatments are more likely to get salmonella infections (CDC, 2021). In addition, adults who are aged 65 years and above and children who are 5 years and below are also more likely to get salmonella. It is estimated that most food borne illnesses are caused by salmonella bacteria - some of which start within a period of six hours to six days after getting an infection. An individual with salmonella illness may have stomach cramps, fever, and diarrhea that could be bloody (CDC, 2O21).
Salmonella-contaminated food usually smells, tastes, and looks normal. There are various ways through which salmonella infections can be prevented. According to the Centers for Disease Control and Prevention (2021, 2022), salmonella illness can be prevented by following a number of clearly stated guidelines. The first guideline relates to cleanliness. With regard to this guideline, individuals who interact with food and food items should embrace basic hygiene, which could involve constantly washing hands with soap and water and ensuring that food is stored and prepared in clean surfaces. The second guideline relates to separating. Essentially, undercooked and raw food should be separated from other foods, foods that are ready to eat, and cooked food. Third, food should be thoroughly cooked. On this front, a food thermometer could be deployed. Lastly, the relevance of abiding by the recommended refrigeration standards and recommendations cannot be overstated (CDC, 2021 and 2022).
References
CDC (2022). List of Selected Multistate Foodborne Outbreak Investigations. https://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html
CDC (2021). Salmonella and Food. https://www.cdc.gov/foodsafety/communication/salmonella-food.html#:~:text=Salmonella%20illness%20can%20be%20serious.&text=They%20include%20diarrhea%20that%20can,be%20hospitalized%20or%20take%20antibiotics
Salmonella Food-born illness Food-borne illnesses: Salmonella The salmonella bacterium is one of the most well-known and well-publicized health threats in the U.S. "Salmonella germs have been known to cause illness for over 100 years" (What is Salmonellosis, 2010, CDC). Salmonella bacteria can be present in the intestines of humans, and can be transmitted through consumption of tainted foods, water, or animal matter. Infections can be difficult to trace in the early stages, because
The symptoms of salmonella include fever, diarrhea, and abdominal cramps that appear about 12 to 72 hours after infection. The illness can last 4 to 7 days, and most people recover without treatment. It is most dangerous for the elderly, infants, and in people with certain other health disorders. After the FDA announced the outbreak, large restaurant chains like McDonald's, Taco Bell, Burger King and many others immediately pulled all their
Salmonella Fig 1. Salmonella Bacteria The first thing to note about Salmonella (seen in Fig. 1) is that it is a bacteria, and therefore a living organism. However the term "Salmonella" is used loosely in daily conversation to specify an illness caused by that bacteria in humans, and in other animals. Most people have some vague recollection of a "salmonella outbreak" caused by a contaminated food supply being reported in the media,
Salmonella Salmonellosis is an infection with bacteria called Salmonella. Salmonella germs have been known to cause illness for over 100 years. The bacteria were first isolated in 1885 by Theobald Smith from pigs. The genus name was derived from the last name of D.E. Salmon, who was Smith's director. In 1896 Salmonella infection was diagnosed in humans. Salmonella is the genus name for over 2,500 types of bacteria. Though each type
Salmonella Infection The salmonella bacteria had been the twentieth century’s archetypical organism causing food poisoning, highly notorious for the 1988-89 crisis of salmonella in eggs. By that time, however, it had already been a topic of scientific and public health focus for more than a hundred years. Previously linked to animal foods, phage typing’s introduction during the 1940s started revealing the complex nature of its associations with its environment (Hardy, 2004). Epidemiological