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Food contamination with microorganisms
Essay of contaminated food
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Food contamination is becoming more and more common around the United States. It is affecting millions and millions of people on top of killing thousands per year. Many times people are not even aware their food is contaminated until the symptoms to the contamination hits. There are different forms of contamination and different results from them, but everyone should be aware of what they are putting into their mouth. It is important to know where it goes before the kitchen, before the plate, and before the table. It is important to truly understand what food contamination is, how the food becomes contaminated, what contaminated food does to the human body, ways to prevent food contamination, how it is bad to the individual’s health, and how you can help the world today when preventing food contamination. Healthier people make for a happier and healthier world. The larger scale food contamination becomes the scarier and more serious it may become too. People are not taking this matter as serious as some should. Grocery stores even “recolor”, add seasoning, or inject old expired meat to make it look fresh again. They then put it back on the shelves for people to buy. It is all about money now days to people rather than the life of the …show more content…
It is important to always wash your hands after to touch contaminated surfaces, or use the restroom. Keeping good hygiene is number one, keep foods separated from others, make sure to steer clear from cross contamination, cook and store foods at the correct temperatures, buy produce from local farmers markets, get fresh meat from ranchers, and always throw it out when in doubt. If you feel like it may be bad then go with the gut feeling and do not consume. So, just know what you are eating and try to know where it comes from, do your research on food contamination, and know healthier people make for a healthier
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. ...
Eating food that was contaminated by kitchen utensils or other foods that had contact with raw, contaminated meat
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 a nationwide epidemic.
Most people do not spend their days wondering where their next meal is going to come from, but as the economic situation gets worse and jobs get harder to find it is becoming an every occurring issue in the United States today. Not only will some of us have to worry about with what money will we buy our food, but now we will all start having to worry about where our food is coming from and is it safe for us to consume. We are moving toward a safer tomorrow every day by regulating certain parts of our food supply system. No matter how long it takes, it is clear that there is always opportunity for improvement in making our Nation healthier and safer.
• Wash your hands thoroughly before and after preparing food and after using the bathroom. Make sure people who live with you wash their hands often too. If soap and water are not available, use hand sanitizer.
What is Foodborne Illness? According to a medical dictionary, foodborne illness is an acute gastrointestinal infection caused by consuming food contaminated with pathogenic, bacteria, toxins, viruses, prions or parasites. Such contamination was caused by improper food handling, preparation or storage of food. Contacts between food and pests, especially flies, cockroaches and rodents are a further cause of contamination of food. Foodborne illness can also be caused by adding pesticides or medicine to food or consuming or by accidentally consuming naturally poisonous substances. That is why foodborne illness can also be called food poisoning.
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)
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Before eating raw produce, thoroughly rinse the produce under running water. Keep ready-to-eat foods, fruits, vegetables, and cooked food separate from uncooked seafood, poultry, and meats. As soon as possible, it's best to consume ready-to-eat and perishable foods. Avoid raw milk and foods that contain unpasteurized milk.
General; Everything which come into contact with food, the environment in which food is (stored, handled, prepared, served and consumed), the whole internal and external environment shall be cleaned and where necessary sanitized regularly to prevent the possible contamination of food.
If all of the four steps are followed accordingly, a person can decrease their chances of obtaining a food borne illness and even something as simple as a common cold. Eating is something that we do multiple times a day, it is very important that we take these steps very seriously because we may not just be harming only ourselves but others as well. As individuals we must do our part by ensuring that we properly handle and prepare our meals. It is also important that departments like the FDA and USDA do their part in the process as well. If our food is regulated and monitored and we do our part, there is a very good chance that we can avoid getting sick and live healthier lives.
The Center for Disease Control (CDC) cites contaminated equipment (utensils, meat slicers, cut- ting boards etc.) as a leading cause of food borne disease outbreaks.
Food spoilage can be seen through a number of changes in smell, colour, taste and touch. Food spoilage is a disagreeable change in the food’s normal state. Food can spoil due to various reasons.
The topic of choice is The preservation of foods and the different methods in which to do so. In this assignment I will be discussing and describing the topic of the process of preserving food products for which there are various methods for i.e curing, smoking, etc. Apart from this introduction I will be braking this project down into a number of different sections. These will go through and explain the aims and objectives of this project and the reason behind preserving meats, my main findings on the topic of meat presevation including the details about each method and the advantages, disadvantages and the results of each type, a conclusion and a bibliography and later a presentation summerising all of the headings of this project.
and never let raw food, for example raw meat, come into contact with food that is ready-to- eat.