Critical Essay Draft Foodborne diseases are significant and important public health problems in United States causing numerous illnesses, hospitalizations and deaths of people. Centre for Disease control and Prevention report Nontyphoidal Salmonella, norovirus, Campylobacter spp., Toxoplasma gondii, Listeria monocytogenes, Clostridium perfringens, Escherichia coli O157 and Staphylococcus aureus as the major food borne pathogens significant in US. CDC estimates that roughly 1 in 6 peoples got sick with 128, 000 hospitalizations and 3,000 deaths each year in United States. Along with this, these diseases can cause substantial amount of burden through long term complications and sequelae. Understanding the overall human health impact of these …show more content…
(2012) reported the annual loss of $14 billion in cost of illness and 61,000 QALYs in United States whereas Scallan et al. (2015) estimate the loss of 112, 000 DALYs annually in United States. From the viewpoint of Hoffmann et al. (2012) nontyphoidal Salmonella enterica is the leading cause of food borne pathogens followed by Campylobacter, Listeria monocyotgenes, Toxoplasma gondii and norovirus. However, Scallan et al. (2015) report the little bit contrasting result showing nontyphoidal Salmonella enterica as the major cause followed by Toxoplasma, Camplyobacter, norovirus, Listeria monocytogenes, Clostridium perfringens and Escherichia coli O157. Hoffmann et al. (2012) and Scallan et al. (2015), define health states for each pathogen including acute illness and sequelae. They articulate the data from previous public health surveillance and published articles to estimate the average annual incidence of each health states in US. In addition, they create disease outcome tress for each pathogen. They characterize the pathogens health states by taking account of the symptoms, severities, durations, outcomes and likelihoods of each food borne diseases. Then, they estimate the cost of illness entailing medical costs, productivity loss, and valuation of premature mortality for each pathogen. They estimate QALY loss for each health state associated with a given pathogen using EuroQol 5D scale. They recommend to address important data gaps and to develop and validate US- specific disability weights for foodborne diseases to improve the future estimates of the DALYs burden of foodborne diseases in United
Communicable diseases are one of the major concerns in public health, as it poses a significant threat to the population. The study of epidemiology allows nurses to understand the cause of the disease and helps determine the levels of prevention to be implemented in order to limit the spread of the disease (Lundy & Janes, 2016). The purpose of this paper is to: a) use an epidemiological model to identify the organism involved in the case study, as well as its pathology, etiology, diagnosis, and prognosis; b) describe the distribution of health events within Schenectady; c) identify the determinants affecting morbidity and mortality; d) determine the deterrents that exists within the affected population; e) calculate the outbreak’s incubation period; f) identify the individuals affected during endemic levels; g) provide a list of foods that were most susceptible to mass contamination; and h) determine the people involved in the food borne outbreak and analyze the possible cause of this occurrence.
Bloodborne Pathogens are pathogenic microorganisms that can eventually cause disease. They are found in human blood and other bodily fluids such as synovial fluid, semen, vaginal secretions, cerebrospinal fluid and any other fluid that mixes or has contact with blood. The bloodborne pathogens are pathogenic, which means they are disease causing, and they are also microorganisms, which means that they are very small so the human eye cannot see them.
Furthermore, food safety is a major issue in the United States. Foodborne illness has caused an estimated 1 and 6 Americans to be sickened, 128,000 hospitalizations, and cause 3,000 deaths each year (http://www.sustainabletable.org/). These numbers may seem shocking, but they are all too real. All of the high levels
Salmonella is one of the most common food-borne diseases that attack an enormous amount of people in poor countries every year. It is shown that “Today, it still attacks some 17 million people in poor countries each year, and kills about 600,000 of them. Back before antibiotics such as chloramphenicol, typhoid was very much feared” (Trek 1). Despite the advance in technology and medicine, Salmonella is
Salmonella is a gram-negative rod, which is known to infect humans, birds, and other mammals by invading and irritating the intestines. It is more common in poultry and swine which, if consumed, can cause diarrhea, nausea, vomiting, and stomach cramps. The infectious disease can be found almost everywhere and anywhere, including in water, animal feces, raw poultry, and raw seafood. Animals consume salmonella from the soil or contaminated processed feed. In humans, salmonella can lead to a developing typhoid-like fever that persists among other symptoms. However, there is no vaccine available for Salmonella but no treatment is needed because the infection is usually simply fought off by the immune system. There are various ways of preventing the salmonella infection as well, for example, careful cleaning of hands and utensils while cooking are simple preventative actions. Keeping clean and properly preparing food are the best ways contamination and spread of Salmonella can be avoided.
Pathogens are a type of microorganism that spreads viral and bacterial diseases. These diseases when present in human blood and body fluids are known as blood borne pathogens, and can spread from one person to another. (Worcester polytechnic institute) The most serious types of blood borne diseases are the hepatitis B virus (HBV) and hepatitis C virus (HCV), which can cause liver damage; and HIV (human immunodeficiency virus), which is responsible for causing AIDS (acquired immune deficiency syndrome). The blood borne pathogens can be spread when the blood or body fluids (semen, vaginal fluid, breast milk, and amniotic fluid) of an infected individual comes into contact with mucous membranes or an open sore or cut on the skin of another person. Mucus membranes are located in the eyes, nose, mouth, and other areas as well. ("Bloodborne pathogens: MedlinePlus Medical Encyclopedia") Two of the most common ways that pathogens are transmitted is through the exchange of fluids during sexual intercourse or by sharing infected IV needles. (Worcester polytechnic institute)
E. Coli and other foodborne illnesses are something that should be of major concern to everybody, becasue nobody is safe from it. It is not something that can be prevented or
Health and Economic Burdens of Norovirus Disease – The health burden of foodborne norovirus is significant (Painter et al., 2013). Norovirus causes a significant morbidity in terms of the number of outbreaks and associated illnesses each year in the United States. Hall et al. (2013) analyzed surveillance data from the Center for Disease Control and Prevention and derived estimates for AGE (acute gastroenteritis) associated with norovirus and found that about 19 to 21 million AGE illnesses, 400,000 emergency room visits, 1.7 to 1.9 million outpatient visits, 56,000 to 71,000 hospitalizations, and 570 to 800 deaths are caused by norovirus disease (Hall et al., 2013). ). There is an estimated 1 million pediatric cases requiring health provider intervention, 1 out of 14 children will require emergency room intervention and 1 out of every 6 children will require outpatient intervention (Wikswo & Hall, 2012; Hall et al., 2013). Norovirus is a major cause of morbidity for the general population. Children, the elderly and individuals with compromised immune systems and co-morbidities (McCabe-Sellers & Beatte, 2004) are particularly vulnerable to the effects of the virus. The economic burden of foodborne norovirus is significant (Painter et al., 2013). Researchers examined 14 foodborne pathogens that account for 95% of all confirmed foodborne illnesses and associated hospitalizations and 98% of deaths in the United States. One of the 14 pathogens evaluated was norovirus. On an annual basis, norovirus-associated hospitalizations are estimated to cost about $500 million (Batz et al., 2011; Bartsch et al, 2012). Healthcare costs and losses in productivity cost about $2 billion and results in the loss of 5,000 Q...
Salmonella is one danger that has caused many effects to consumers. Walsh writes about one incident when an outbreak “from tainted peanuts that killed at least eight people and sickened 600,” (Walsh 167). This incident left many people asking the same question, how can we trust the food that we put into our bodies? Salmonella, a type of food poisoning caused by bacteria found on different food types has caused an epidemic because of its domino effect on food and our health. Once one factory is contaminated, that factory could be housing both crops and meat, which is then transferred to our supermarkets and on our dinner tables. ...
The patient has experienced fever, chills on body, headaches and anorexia as well as sweating especially during the night. The patient has also been feeling fatigued, muscle aches and nausea as well as vomiting especially after eating (WHO, 2010, p. 117). These symptoms started forty eight hours ago, and the patient has not taken any medication except for some aspirin.
The Infection Prevention and Control (IPC) Program is an essential force maximizing quality, patient centered care, and safety throughout the Veterans Affairs North Texas Health Care System (VANTHCS). The VANTHCS “... is a progressive health care provider in the heart of Texas ... we serve more than 117,000 Veterans and deliver 1.4 million outpatient episodes of care each year to Veterans in 38 Texas counties and two counties in southern Oklahoma” (“VA North Texas,” 2016, para. 1). The purpose of the IPC Program is to guide a facility-wide approach toward identifying, preventing, controlling, and eliminating healthcare-associated infections (HAIs). This approach is facilitated through infection control (IC) practitioner’s role-modeling behaviors of assessing, supporting, guiding, and/or directing healthcare providers (HCPs) in the application of evidence-based practices (EBPs) to prevent HAIs. According to the Centers for Disease Control and Prevention (CDC), HAIs are often preventable adverse events that pose a major threat to patient safety (“Centers for Disease,” 2016). As a result, IC practitioners recognize the importance of preparing nurse faculty to engage clinical staff in the application of EBPs to prevent infections.
A SWOT analysis of the food control system in Bahrain revealed that certain strengths and weaknesses are inherent in the system. In addition to the weaknesses and the strengths, there are threats that would negatively affect the system if not prevented or brought under control. Nevertheless, the there are opportunities available for responding to the threats, making the Bahrain food control systems more efficient and effective. It is therefore important that some or all of these strengths, opportunities, threats, and weaknesses are reviewed. Conspicuous among the weaknesses is the fact that limited resources are available for the agencies and the personnel employed in the Bahrain food control system. Related to lack of resources is the lack of skills and competencies in applying modern techniques, more so in microbiological and chemical analysis. The second weakness of the Bahrain food control system is that most of the laws and regulations on food safety and control are not based on risk- or science-based analysis. In other words, the laws could be outdated and irrelevant in comparison with the latest mechanisms by which pathogens and other contaminants affect foodstuffs (Nestle, 2007). Furthermore, Bahrain lacks the technical expertise or competent enough personnel who could assess the effectiveness and the applicability of their food control laws.
Many cases of foodborne illness are linked to retail eating establishments. Consumers have high expectations that their food is safe; therefore you, as a food handler, have a responsibility to safeguard the health of consumers.
Food safety is 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 2)
Microbes are the smallest organisms that cannot be seen by human naked eyes. But, microbes can be observed under the microscope. Microbes include viruses, bacteria, protozoa and fungi. Microbes commonly harmful to human but some are beneficial. Microbes play important roles in human life. Nowadays, microbes are used in various types of industries like food industry, biomedical industry and agriculture or our environment.