Salmonella is a bacterial infection that is obtained from consuming contaminated food or water. The infection is because of salmonella bacteria, which resides in the intestines of animals and human and often shed through feces. Salmonella infection or salmonellosis is considered a mild disease, as most side effects such as fever, pain, diarrhea and cramping stomach are not long lasting as one can heal without medication (Medus, et al 2054). In the context of this essay will address a salmonella outbreak in a restaurant by focusing on the people who were affected, the cause and the aftermath of the infection on the people and the restaurant.
Salmonella Outbreak at Crab Shack Restaurant
Crab Shack restaurant is a renowned food restaurant located
…show more content…
This is the primary concern to address if one wants to mitigate the spread of salmonella. In the Crack Shack restaurant during the cook-off event, the level of hygiene was considerably low. This was due to factors such as the high population of attendees in the events caused the level of hygiene drop, and this caused the spread of the infection among those who attended. Subsequently, a report from the victim claims the drinking water was not well treated, and this created another possibility for the spread of the disease. Typically, salmonella bacteria are passed through untreated contaminated water. Therefore, since the event was highly populated the chances of having the water treated were hard.
Additionally, the location of the restaurant is on an island, and the water from the ocean can be highly contaminated. Hence, making it possible for the salmonella bacteria to spread through the foods being served in the restaurant. Conversely, the restaurant sewage system is reported to have some blockage during the cook-off event. As such, housefly and other flying insects could have been in contact with infected feces or urine, which they transported to the food and drinks being served at the event. As a result, the spread the disease was
Question 1: How is salmonellosis diagnosed? How does the method of diagnosis impact our understanding of the occurrence of salmonellosis in the community (e.g., burden of disease, trends over time, high-risk populations)?
Loo, Yueh-Ming and Michael Gale, Jr. “Influenza: Fatal Immunity and the 1918 Virus.” Nature 445 (2007): 267-268. 23 July. 2008 .
Meatpacking has become the most dangerous job in America. Unlike poultry plants, in which almost all tasks are performed by machines, most of the work in a slaughterhouse is done by hand. Hazards of the job include injuries from the various machines and knives, strain to the body from poor working conditions, and even methamphetamine use in order to keep up with the production line. Women face the added threat of sexual harassment. This chapter opens with an anecdote about the largest recall of food in the nation’s history. In 1997 approximately 35 million pounds of ground beef was recalled by Hudson Foods because a strain of E Coli was found in the food. However, by the time the beef was recalled, 25 million pounds had already been eaten. Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate nation-wide epidemic. Every day in the United States, 200, 000 people are sickened by a food borne
During the event of a communicable disease outbreak, as a human services administrator, I would take all of the necessary steps to communicate to youths, parents and medical staff in a timely and efficient manner. My priority would be to isolate the disease as much as possible and to assist those that have been infected with getting the treatment that they need (Graham-Clay, 2005). In the event that there is an outbreak of a disease such as E-coli within a local high school, I would begin by notifying the medical staff immediately. Considering the fact that Ecoli is a food borne illness, it is considered to be a public health crisis and should be handled as such. There are three recognized phases of a crisis: prevention, preparedness, and recovery. Each of these phases requires planned communication strategies. An outbreak often creates a high-emotion, low-trust situation (Heymann, 2004).
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. ...
... squid farm where and the waste water from poultry farm nearby for laboratory testing and isolation of Salmonella with respective bacteriophage. After we get the positive result, we continue our activity by characterization of bacteriophage. This activity is expected to take about 2 month since we need to do several repeating processes including culturing the bacteriophage, staining and observing under microscope. For the next step, we will take about 3 months for studying the biocontrol effect of bacteriophage toward Salmonella. This period is the longest among the activities that we will do because this activity involving try and error method where we may get negative result due to error during the past procedure. Lastly, we will analyze our result for about 2 months involving the data taken throughout our research so that it will compatible with our objectives.
...the bacteria killed. (Clark 2005) Continuously something which the most of the people do wrong is defrost meat and poultry in the room temperature, they left the food above two hours and the bacteria have the temperature and the time to growth, always the defrost must become to the refrigerator or microwave. (Clark 2005) Also something important for the protection of Campylobacter is the washing of fruits and vegetables. (Clark 2005) It is important because the fruits and vegetables don’t cook and the people consume these raw. (Clark 2005) Some other things of protection are the careful contact with animals and hand washing. (Clark 2005) In my opinion the Campylobacter species is a serious bacterium and the people must be protecting better. They have to know what really happen with the position of food because the years have changed and not everything is as old.
One major outbreak was on March and April 1998. The major outbreak was Salmonella Enteritidis associated with the contamination of cheese in a commercial product. This happened in Newfoundland. Nearly 700 cases were reported, most of which were children that got the illness. It was found that the source of the outbreak of Salmonella Enteritidis was the cheese in a prepackaged processed lunch packs. The cheese was contaminated when it was being packaged into the lunch packs. It was never found how the cheese got contaminated, but they discover that the cheese was contaminated before it arrived to the place where the products were processed and packaged. They suspect that something must have happen in Parmalat¡¦s plant, the company that provides the cheeses for the lunch pack, because it was only the cheese that got contaminated. However, they will not release any information, so the real explanation of how the cheese got contaminated will never be known.
Food-borne transmission refers to any illness that results due to the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms (cdc.gov). Bacteria is the most often the pathogen that causes food-borne illness. This is usually due to improper handling of foods, improper preparation of food and improper food storage. According to the CDC, the top 5 contributing pathogens to food-borne illness are Norovirus, non-typhoidal Salmonella, Clostridium perfringens, Campylobacter spp. and Staphylococcus aureus.
When looking back on history, it is evident to see that humans by nature are warriors. Humans often find themselves fighting mysterious battles against disguised enemies. Throughout history the earth has been afflicted with mysterious diseases, which tend to invisibly cause the preponderance of civilizations to perish. The evolution of infectious diseases has and always will provide challenges for humankind (Hoff, Smith, and Calisher 6-7). Over the course of time, humans gradually developed a preference to live in large urban settings. Urbanization and the cross-cultural interaction of civilizations have both strongly provoked widespread illness, which is known as an epidemic or pandemic based upon size. An epidemic is when a common disease affects a large number of people within a particular region (Lamb). A pandemic is similar to an epidemic but is even more widespread than an epidemic, and spreads throughout entire continents or even the world. Despite the slight variation in meaning, most pandemics are interchangeably denoted as epidemics (Friendlander 13-14). Epidemics and pandemics have formed the course of human history by inflicting lifestyle alterations and abruptly killing large masses of people. When one thinks of widespread disease it is easy to think that pandemics and epidemics are things of the past. Unfortunately, epidemics are commonly found today in poorer countries and major pandemics are still on the rise, such as the modern disease AIDS (Lampton 12-15). Nonetheless, epidemics and pandemics affect large portions of the world’s population; thus, these ongoing diseases will always influence the history of mankind because they force transformation amongst even the strongest civilizations.
Throughout human history disease has been linked to many facets of life and even the rise and fall of entire civilizations. Biological, social, political and economic forces have all influenced how the outbreak of disease is handled. Epidemics have altered history in how they have developed and the impact that they have had. In turn, epidemic management has been influenced by history and governments as humans have learned to cope with outbreaks and the social and political implications that result from them. Today, biomedical engineers, politicians, historians and social scientists are leading the battle in an attempt to understand and combat infectious diseases. This report will explore epidemic management and its historical relationship with the international political system. Issues will be investigated that range from the societal effects of epidemics, to observing today’s public policy debates regarding outbreaks to the possible reduction or even dissolution of conflict in exchange for food and medical technology between nations. Research has made it abundantly clear that humans must be vigilant in combating epidemics. By drawing on multiple disciplines, it is possible to implement a sound disease management plan that will control and reduce the spreading and mortality of infectious agents across the globe, as well as reduce tension and conflict between the developed and developing worlds.
Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles, and mammals. It can spread to the human species a variety of different ways; through foods or animal origins. Some examples of food involved in outbreaks are eggs, poultry and other meats, raw milk and chocolate. The illnesses it causes are typically fever, diarrhea, and abdominal cramps. In people with poor underlying health or weakened immune...
Finally, hygiene is an important prevention method against typhoid fever. Typhoid fever can be easily spread from an infected person. Washing hands frequently before and after eating, and using a hand sanitizer will decrease the rate of getting infected. Also drinking bottled water rather than sink water is safer. Furthermore, eating cooked food and avoid eating raw fruits and vegetables is likely to be less contaminated because bacteria die in high
Bare hand contact with ready-to-eat food is not allowed because this will transfer the viruses, bacteria or parasites from hands to the food. Besides that, hair in food also can be a source of bacterial and microbial contamination. Thus, brushing or combing hair is not allowed during food preparation. Hair should be tied and covered where necessary to ensure a good food product integrity. Moreover, jewellery and plain wedding band should not be worn because this kind of things can carry the bacteria. Furthermore, especially for the food handler in food industry, smoking, spitting, eating and drinking are not allowed in the food handling or storage area. This is because saliva which could contaminate the food would be generated through these action. In addition, food handlers should put on the clean outer clothing like aprons during handling the food in order to minimize the contamination. Moreover, if food handler have cuts or wounds, should be make sure that they are completely covered by a brightly coloured and waterproof wound strip. Bright coloured of wound strip is used so that it can been seen easily if it is
According to the recent studies around 76 million illness i.e. 325,000 hospitalization in the United States are caused because of food poisoning.