Food-borne Diseases

Question: what are the four most dangerous food borne diseases in the us? i already know its salmonella and ecoli, what are the other two?

Answer: Botulism, Salmonella, E.Coli, Cholera, Staphlococcus

Question: If Pork was banned because of parasites what about other food borne diseases? Eggs, chicken, milk, cheese even humble vegetables can cause disease if not cooked properly. So why pick on pork? The odd worm or two is not going to kill you but E.coli sure can.

Answer: as far as i can see, ur right that this old proposed explanation for the ban on pork won't wash. also note that jews ban all kinds of meats besides pork which have no medical commonality that i can see.

Question: Identify 3 food borne Diseases and give at lease one way to prevent each of them from occurring?

Answer: 1. Hepatitis A-----Wash your hands 2. Norwalk Virus----Wash hands always 3. Giardiasis-------Wash your hands

Question: Emerging Animal Diseases and Food-Borne Infection Problems? There have been several emerging animal diseases and food-borne infection problems occurring in Japan over the last 5 years. We describe brief pictures of these epidemics and our control activities. As acute contagious and/or emerging animal diseases, the foot and mouth disease (FMD) outbreak caused by the Pan-Asian topotype of the type O virus occurred in March 2000 after 92 years of FMD-free status. In 2004, four cases of the highly pathogenic avian influenza (HPAI), which was the first outbreak after 79 years, and caused by the H5N1 subtype, were identified. As part of the responses against these outbreaks, all the animals in the affected farms were destroyed, and movement control areas were established around the infected premises, and a nation-wide intensive survey for FMD and HPAI was performed. As for food-borne or feed-borne infections, the first bovine spongiform encephalopathy (BSE) was identified in September 2001 and 19 more cases have been reported until June 2005. A large outbreak of food-borne infection caused by low-fat milk contaminated with enterotoxin A produced by Staphylococcus aureus, involving more than 13,000 patients, occurred in 2000. In 2003, people who consumed uncooked liver and meat from wild boar and deer developed clinical signs of hepatitis caused by the hepatitis E virus. Pork is also suspected as natural source of virus transmission. Early detection of the first cases and rapid action in preventing and controlling the spread of infections are very important combined with proper risk communication about correct information of the diseases. Today, meat-borne disease still become top-10 disease & death in US & England/Wales. KNOWING ALL THESE, WHY SHOULD THE MEAT-EATERS RISK THE INNOCENT VEGETARIANS AROUND THEM ?? http://birdflubook.com/resources/adak365.pdf http://www.annalsnyas.org/cgi/content/abstract/1081/1/30 http://www.pubmedcentral.nih.gov/pagerender.fcgi?artid=1371103&pageindex=1 http://thepoliticsoffood.blogspot.com/2007/03/friday-facts.html

Answer: I don't understand your logic. Are you saying people shouldn't be able to eat meat? Or are you trying to convince people to become vegetarians? I like this part of your question -"why risk the innocent vegetarians". As if meat eaters are responsible for all the disease in the world. Those poor innocent vegetarians. They don't stand a chance. Also, meat-borne disease a top ten killer in the world, I don't think so. I don't know where you got that propaganda but the is blatantly false. I you want to have a serious dicussion about this topic, stay away from propaganda.

Question: How do i make learning about food borne illness fun? I'm planning a Girl scout outdoors skill day this fall and what to make it fun. The topics I want to teach include: packing, making handwash units, fire safety (i've done the edible fire, anything new), knife safety, maintaining sanitary conditions to avoid food borne diseases, different cooking methods including box oven, vagabond stove, and dutch oven, and tents. I know what i want to teach but any suggestions on making it fun for grades 1-8??

Answer: Check these games: http://www.fsis.usda.gov/OA/foodsafetymobile/mobilegame.swf http://www.fooddetectives.com/ http://members.kaiserpermanente.org/redirects/landingpages/afd/ You can play it outdoors too - with color stickers and toy microbes like these ones: http://www.giantmicrobes.com/us/products/ecoli.html http://www.giantmicrobes.com/us/products/salmonella.html

Question: write something about this topic: FOOD BORNE DISEASES? ..,pls.,this is our assignment!

Answer: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

Question: DAYRIT WARNS VS. FOOD-BORNE DISEASES THIS SUMMER. 11 April 2001 ... Health (DOH)?

Answer: OK. What's the question.

Question: what is the definition of food borne disease and what are its cause and effect? it's for our hw in principles of proper safety and hygiene. thanks!

Answer: Foodborne diseases are the illnesses contracted from eating contaminated food or beverages. Illnesses include foodborne intoxications and infections, which are often incorrectly referred to as food poisoning. There are more than 250 different foodborne diseases. They are caused by viruses, bacteria, parasites, toxins, metals, and prions. Symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes. Botulism, Brucellosis, Campylobacter enteritis, Escherichia coli, Hepatitis A, Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis, Viral gastroenteritis, Taeniasis and Trichinosis are examples of foodborne diseases. Masses of info in link.

Question: What is the difference between Food borne disease and food intoxication? thanks :D

Answer: This is what I found for your edification: "Food-borne illness, often called food poisoning, is caused by pathogens or certain chemicals present in ingested food. Bacteria , viruses , molds, worms, and protozoa that cause disease are all pathogens, though there are also harmless and beneficial bacteria that are used to make yogurt and cheese. Some chemicals that cause food-borne illness are natural components of foods, while others may be accidentally added during production and processing, either through carelessness or pollution. The main causes of food-borne illness are bacterial (66%), chemical (26%), viral (4%) and parasitic (4%). Intoxication and Infection The two most common types of food-borne illness are intoxication and infection. Intoxication occurs when toxins produced by the pathogen cause food poisoning. Infection is caused by the ingestion of food containing pathogens. Some people develop symptoms after ingesting a pathogen, while others never know that they are suffering from food-borne illness. The people that are most at risk are those with compromised immune systems. For these individuals, an incident of food-borne illness can be life threatening. Sanitation procedures, such as hand washing, separating at-risk foods (such as raw meat) from fresh vegetables, cooking foods, and chilling prepared foods, can help prevent food poisoning" http://www.faqs.org/nutrition/Hea-Irr/Illnesses-Food-Borne.html Specifically about foodborne intoxication: http://ezinearticles.com/?Food-Borne-Intoxication---Bacillus-Cereus&id=2915150 Information about both - that which we used to consider Food Poisoning: "Foodborne infection occurs when bacteria, viruses or parasites are consumed in food" "Intoxication or poisoning occurs when food has been contaminated with harmful toxins or chemicals - intoxication may result from chemicals such as arsenic, plant, fungal or shellfish toxins, as well as bacterial toxins already present in food in large enough amounts to result in illness. Intoxication tends to have a more rapid onset than infection, and intense vomiting is often the prominent symptom, as the body attempts to rid itself of the harmful toxin or chemical." http://microbiology.suite101.com/article.cfm/foodborne_illness Here's more on intoxication, Clostridium botulinum http://www.fda.gov/food/foodsafety/foodborneillness/foodborneillnessfoodbornepathogensnaturaltoxins/badbugbook/ucm070000.htm Foodborne Illness from the CDC: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm Remember that treating these conditions is not one size fits all as you can see from the CDC website.

Question: A food-borne disease cause by organisms that get in the body and produce toxins as they grow in your body? can someone help me with that question? its for my culinary homework and I've read the whole chapter and I still cant seem to come up with the answer. helpppp plzz? thanks :D

Answer: Salmonella would be one of the most common.

Question: Homework question - What are food borne bacteria? Like.. what do they do? What are they exactly? What are some food-born diseases..?

Answer: Food born bacteria are bacteria that flourish in food. Refrigeration slows the growth of such bacteria. Cooking kills them. However, some bacteria, when given a chance to reproduce, also make poisons. If you leave mayonnaise or chicken out, it can grow salmonella bacteria which produce a chemical that is poisonous to humans. If you then cook the food, you'll kill the bacteria but the poison remains and you get food poisoning.

Question: I'm scared about the food I ate? Okay the past few days there has been a storm/ lots of rain in my country. Because it is such an odd event, the country is simply not fit for rain. We get floods. Yesterday, there was lots of rain, and flooding. Today it has been fine. I ate mcdonalds today, and im just worried about getting any waterborne or food borne diseases. Like from the ice cubes in my drink (normally its fine, but because of the floods and stuff im worried) I dont want to get cholera or anything.

Answer: i don't think you are going to get anything. did they put out a boil water warning? if not, i don't know how you are going to get sick. unless you are in a third world country you will not get cholera. i would be more concerned eating at mcdonalds. http://www.lenntech.com/library/diseases/diseases/waterborne-diseases.htm

Question: What are the most common foodborne diseases in Malaysia? Every year, a total of how many Malaysians fall victim to common food-borne illnesses (specifically, those caused by bacteria such as Campylobacter, Listeria, Salmonella, E. coli, Vibrio cholerae, Vibrio parahaemolyticus, Bacillus cereus, Rotavirus and Norwalk-like virus and the like)? I'd appreciate the latest data please. Thank you!

Answer: Checkout the articles and stats by Malaysian Medical Assoc. (MMA). http://www.mma.org.my/info/3_communicable_90.htm I think it's still Cholera...

Question: Fast Food Nation by Eric Schlosser......many questions? 1. Why does Greely, Colorado smell so bad? How much grain does a ConAgra steer consume during its stay in the feedlot? How much waste does it produce each day? How much waste do the feedlots produce overall? (And how is that waste treated?) 2. The life of Ruben Ramirez is both a typical American success story and unlikely to happen today. Why? Meat packers used to be a highly skilled, well-paid workforce. Who are the typical meat packers now? Where does IBP recruit its workforce? 3. Why is meat packing the most dangerous job in the U.S.? And how dangerous is the job of the sanitation crews that clean up the plants at night? 4. What was the rate of cattle slaughtered per hour in the old Chicago meat packing plants? What is the rate now? Why have the company owners greatly increased the rate? What to methamphetamines have to do with the production line? 5. Schlosser closes this chapter8 with the story of Kenny Dobbins. What point do you think he is trying to use Kenny’s life as an example? 6. How often do people become sick from food borne diseases? Why may food poisoning be more serious than just stomach cramps and diarrhea? How has the industrial nature of food production changed the spread of food borne disease? 7. What is E. coli o157:H7, and what does it do? Why is E. coli difficult to eradicate in the environment or to treat in infected individuals? How is it spread? How do cattle feedlots and slaughterhouses encourage its spread? 8. Using the example of Hudson Foods, discuss why the present system of recalling contaminated meat is an ineffective one.

Answer: Hey Scott! This isn't a question. It's a PLETHORA of question(s). Narrow it down to one and you might get some answers. -Jeeem-

Question: I have a food safety and sanitation assignment? im looking for a basic help on how to write the introduction and summary of these topics •Food Borne Disease outbreak •Safety and Accident Prevention in Foodservice •Food Borne illness •HACCP system •Source of Hazard •Cross Contamination •Cleaning & Sanitizing •Contaminate raw food & ingredients •Improper cooling and Storage •Waste Disposal System + im not sure about the waste disposal system particulary

Answer: Food diseases is caused by consuming contaminated foods or beverages. Many different disease- causing microbes or pathogens can contaminate foods so there are many different food boren infections in addition poisonous chemicals or other harmful substances can cause foodboren disease if they are present in foods more than 250 different foodboren diseases have been described most are infections caused by a variety of bacteria, viruses, and parasites that can be foodboren. An estimated 76 million cases of foodboren disease occur each year in the USA the majority of cases are mild and cause symptoms for only a day or two Some cases are more serious and CDC estimates that there are 325,000 hospitalizations and 5,000 deaths related to foodboren disease each year. The most severe cases tend to occur to the very old, the very young those who have an illness already this reduces the immune system function.and in healthy people exposed to a very high dose of an organism. 2)In all food services its required for all employee's to attend several meetings on food preparations and storage.All have to learn the right tempters for ref stoves ovens deep firer's grills dish washers steamers also learn about safety with chemicals in all departments how to treat if an accident were to happen know all fire exits and where fire exstuingers are and how to use.Know the right temps for all foods and the temps for coolers freezers on salad bars hot bars etc. When all foods are proplery cared for and disposed of proper and people start to do this like they should plus cook the foods they have most of this disease will be gone and people in the future wont have to be sick from all this but untile then it will be carried in the future with us. 3) Foodboren disease are:; Botulism,campylobocteriousis,E coli, Hepatitis A, Norovirus Infection, Salmonellosis, Shigellosis. Botulism:; is a rare but serious illness, each year in the USA health care providers report an average of 110 cases there are several types of Botulism. Campylobacteriosis::is an infections disease more than 10,000 cases reported a year 100 people will die from this a year. E-coli:: Outbreaks of E-coli in the USA is exteremly high its a bacteria and causes many illness its been reported as many as 73,000 cases with O157:H7 and 61 deaths. Hepatitis A :;is an inflammatory disease of the liver about 4,500 cases in 2005 were reported . 100 people die from this a year could be more. Norovirus: include viruses of Norwalk Snow Mountian and Hawaii, this causes gastroenteritis. this is inflammation of the stomach and intestines. this is very contagious found in foods and drinks but also can live on surfaces and be passed by contract each year in the USA 23 million infections result in 50 thousand hospital stays and 310 deaths. Salmonellosis::this is still the most common but infections are decreasing in the USA, but some types are increasing this can break out in small groups or large like in hospitals, restrants, child cares, nursing homes. its world wide. mostly in North Amercia and Europe. There is 40,000 cases reported a year in the USA. Shigellosis:;this is a intestinal infection spreads threw foods and watermore than 400,ooo reports of this type in the USA. All environmental officals are concred about all these diseases and the CDC, Food and Drug ,US department of Agriculture are all working on ways to educate people about these disease and how to improve less breakouts and more education is needed This is going on all over the world. HACCP: International Alliance was developed on March 25 1994 to provide a uniform program to assure safer meat and poultry products for all humans. Sorry not all Qs answered.

Question: I like meat but what can I do to help fight against abuse of poultry animals in factories? I'm not a vegan, vegetarian, nor extreme animal activist. I eat meat, and I want to continue eating it. But how can I help prevent poultry abuse at slaughter plants, prior to being slaughtered? Effects of discomfort in birds prior to slaughtering and post slaughtering can lead to food-borne diseases and effect us as well. any suggestions? 10 pts

Answer: If you really want to make a difference in that regard, become a policymaker. There is no other way. But I'd like to say first that you probably are mistaken on needing to make a difference. If you've seen a video online about their cruel treatment it was almost certainly incorrect. My father worked for 45 years at the US Department of Agriculture, and every video I've seen alleging extreme cruelty toward animals destined to become food has been wrong. They have made claims of treatment which is actually illegal and widely protected against, and is only done in illegal operations which are not well monitored.