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Essay about Background Information of Food Borne Illnesses

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Background Information of Food Borne Illnesses

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)....


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...nd the consumers of your lovely dishes should not have to have the worry about the safety of the food they are consuming distract them from its exquisite taste. Remember a good recipe does not just include quality ingredients and chef's passion, it also includes safety. So, the next time you want to indulge in that raw ball of cookie dough, ask yourself: do I really want to unnaturally expel this later?


Works Cited

Archuleta, Martha. Keeping Food Safe. Guide E-508, pp. 1-11, 10/7/2003, www.cahe.nmsu.edu/pubs/_e/e-508.html

BBC Health. Accessed 27 March 2005
http://www.bbc.co.uk/health/conditions/foodpoisoning1.shtml

Center for Disease Control, Food borne illness. 3 September 2003
http://www.cdc.gov/nicidod/dbmd/diseaseinfo/foodborneinfections_g.htm

Geneva, Sue. Food Safety and Food-borne Illness. 25 January 2002
http://www.who.int/inf-fs/en/fact237.html

Schmutz. P.H. HGIC 3490 Keeping Foods Safe at Home. Home and Garden information Center.
Clemenson University.
http://hgic.clemson.edu/PDF/HGIC3490.pdf

Salmonellosis. CDC Informational. Accessed March 27 2005
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salmonellosis_g.htm


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