The Importance and Procedure of Food Safetly [health]

Food borne illnesses are occurring world wide with greater frequency than ever before and as a result, food safety is becoming an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. "In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year." (Geneva)

Food borne illnesses are caused by consuming contaminated foods or beverages. Age and physical condition place some people at higher risk than others, no matter what type of bacteria is implicated. Infants, pregnant women, the elderly, and people with compromised immune systems are at the greatest risk of receiving any pathogen. Some people may become ill after ingesting only a few harmful bacteria; others may remain symptom free after ingesting thousands.

There are several different kinds of food borne illnesses the most common of which is Campylobacter bacteria (BBC). Campylobacter enteritis is an infection in the small intestine caused by Campylobacter jejuni, a type of bacteria (Shands). Campylobacter accounts for more than half of all known food illnesses in the United States . (Food Net). Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the commonly identified bacterial cause of diarrhea illness in the world. (WHO). These bacteria live in the intestines of birds, and most raw poultry meat has the bacteria in it. Eating undercooked chicken or other food that has been contaminated with the juices dripping from raw chicken is the most frequent source of this particular infection. To prevent Campylobacterosis, heat foods to 180 degrees and prevent cross contamination.

Another common food bacterium is salmonellosis, the term describing illness linked to the salmonellae bacteria. Salmonella can be fatal on its own, but most of the time it is not Salmonella is an intestinal infection caused by Salmonella enterica bacteria (Foodbourne 1). You can become infected by eating foods contaminated with Salmonella or by touching infected pets. Before a Salmonella infection can begin, somewhere between 100,000 and 100,000,000 Salmonella enterica bacteria must actually be swallowed. The onset of salmonellosis is twelve to thirty six hours (CDC). Once consumed, salmonella bacteria inhabit the small intestine where they live and multiply throughout the duration of infection averaging two to seven days (CDC). Various symptoms include fever, diarrhea, and abdominal cramps, and headache (CDC). Salmonella bacteria invade the intestinal wall, where they trigger inflammation. They also produce irritating intestinal poisons. In some rare cases, Salmonella bacteria may enter the bloodstream and settle in tissues and organs far away from the intestines. This spread of Salmonella infection is most common in infants, in the elderly, and in patients whose immune defenses are weakened.

Infants, pregnant women, the elderly, and people with compromised immune systems are at a greater risk of falling ill from salmonella in the first place (Foodbourne 10). Unfortunately, there is not much that can be done to treat salmonella. While plagued by salmonella, bodily fluids will come out of both ends (BBC). It is important to get lots of rest, and not exert yourself strenuously. (Foodbourne 4). This will give your body the ability to devote more of its resources towards your immune system in an effort to get you healthy again. Occasionally, if someone is having difficulty recovering on their own, a doctor may prescribe antibiotics although they usually do not (Foodbourne 4). This is because if their immune system is healthy, patients typically have the ability to recover on their own naturally (Foodbourne 4). The process of recovery typically takes at most three to four days (CDC). However, as with most medical conditions, age and health condition prior to contracting, do affect ones ability of recover on their own. Older individuals and those in poor physical condition may need the assistance of antibiotics prescribed by their doctor. Since many strains of Salmonella are resistant to one or more antibiotics, a patient may be treated initially with one antibiotic, and then be switched to a second antibiotic if it does not work (Foodbourne 4).

There are two main things that can be done specifically to reduce your chances of contracting salmonellaosis. Firstly is to cook all foods thoroughly. For salmonella prevention, it is recommended that foods be brought up to 140 degrees for ten minutes or 160 degrees for a few seconds. This will ensure that the bacteria causing salmonella are killed, in the process of pasteurization.

There are also some other simple things that can also be done in general to prevent yourself from contracting a food related illness. Although the primary responsibility of protecting yourself and others from contracting a nasty food related virus lies on the person or persons preparing the food to be consumed. The burden does not have to fall solely upon the chef in question. Consumers can protect themselves in numerous ways throughout the process, from the time food is purchased to the time it is prepared, eaten and stored.

are no leaks. If you buy something that is labeled "keep refrigerated," then make sure it has You can also help prevent food illnesses even before you get your food home. At the store, there are several things that can be done to keep your foods safe. You should always keep all raw meats separate from other foods (Archuleta). You can buy prepackaged foods; ensure they are sealed and there been in the store and do so when you get home. Purchase your eggs, milk, and other dairy products last just before going to the checkout line to ensure that they remain properly refrigerated. Remember even a quick trip into the store to grab just a few things including refrigerated items can turn into a full-blown shopping trip. When selecting meats, make sure that their packaging is intact and put them in a bag as you would fresh produce (Schmutz), and keep them in a separate part of the cart than the rest of your groceries. After touching meat packaging, make sure that you do not