Slide 1: My name is LaTisha Dawkins and the name of my article is, "People Over Profit: An Analysis of Blue Bell Creameries' Listeriosis Crisis Response." The contributors to this article are Patricia Barrett, Stephanie Ericson, and Erika Hanes who won the 2016 Arthur W. Page Society Case Study Competition. Blue Creameries began as Brenham Creamery Company in 1907 and is the third largest ice cream producer in the United States. At 108 years old, it was founded in Brenham Texas as a cream distributor. Blue Bell Ice Cream is the third largest ice cream producer with its main competition being Edy's, Breyer's, Turkey Hill, and Jen's Splendid Ice Cream, an ice cream producer similar to Blue Bell's model. Slide 2: Blue Bell Creameries was linked to 10 Listeriosis cases that resulted in 3 deaths. Blue Bell's ice cream first tested positive in April 2013 but did not …show more content…
An estimated 1,600 people get Listeriosis each year, and about 260 died. The infection is most likely to sicken pregnant women and their newborns, adults aged 65 or older, and people with weakened immune …show more content…
On April 20, 2015, the CEO of Blue Bell, Paul Cruse, issued an apology via video. In this video, he emphasized the history of the company, a commitment to get it right, and sympathy for lost ice cream. Most importantly, he referred to the Listeria incident as a "heartbroken situation." In addition to the video, Blue Bell utilized its website as an information portal on Listeria. The website provided information on the side effects of Listeria, press releases, the statement by Paul Cruse, as well as a "Commitment to You" page reiterating its commitment to production quality and
This article from the Harvard Business Review was an intriguing piece on how an established organization has to change their mindset in order to change their organization. Campbell Soup Company has been a heavyweight in the food industry for over 145 years. The article portrays how Campbell Soup began to fall behind its competitors and needed to change. They did this in two very important ways. Decision making and courage were the two aspects of the company that they changed in order to grow within their industry.
Hannah’s Ice Cream is an ice cream business located on Elgin’s Beach main street at one of Lake Huron’s finest beaches. Before the original business owner and founder, Hannah, retired; this business was a thriving enterprise well admired by its local community. Equivalently important, it also established itself to become an icon in the town and its success was due to several factors. First factor: Hannah established an ethical workplace in which her employees were treated fairly and appropriately. To emphasize, her workers were paid more than minimum wage, they were provided with incentives, and they had the right voice their ideas on weekly improvement meetings. Additionally, most of her staff were teenagers and most of her customers were
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)?
My organization, Trader Joe’s, is not an international business. Their stores are all located in the United States; therefore, I chose Whole Foods, who is a main competitor of Trader Joe’s for this assignment.
Jeni and her production workers are testing every batch of product that is created. Jeni tests the batches of product every single day. “Lowe wrote that the company had initiated routine testing of “every batch” since the first Listeria contamination was discovered last April. “It is with complete confidence that we can say all of the ice cream that has been served in our shops since reopening on May 22 has been safe and is 100% Listeria-free,”” Jeni’s manager John Lowe told the public about their company for an article on time.com. (time.com, 2015) Jeni also has professional inspectors come in to check her products as well to see if they get a different result. Only two out of 75 testing swabs came back positive for listeria before they decided to close and sterilize everything. “After two out of 75 swabs taken in January and February came back positive, according to a letter the FDA sent to Jeni 's CEO John Lowe earlier this month.” (Columbus Dispatch, 2016) The two swabs came from the production plants floor, which means that none of the product should have touched it. Listeria is known for growing and spreading rapidly, so Jeni is doing all she can to not let her products get contaminated with listeria. ““It can come through milk and other dairy products. Other organisms cannot survive at such low temperatures, but listeria can survive and sometimes even grow,” Bhunia told Fusion. “The only thing is to make sure the milk has been properly pasteurized.” Pasteurization, for those of you who don’t know, is basically when milk is passed through a high heat treatment (about 161°F or 280°F for “ultra-pasteurized”) for a short period of time (between 15 seconds and .5 seconds) to kill off bacteria. But even if the milk product is pasteurized, Bhunia said, listeria can develop in food processing plants, and there are countless potential sources of the bacteria: the floor, the air
Sepsis has gained much focus as a major global health problem. Since 2003, an international team of experts came together to form the Surviving Sepsis Campaign (SSC), in the attempts to combat an effectively treat sepsis. Although, diagnostics and protocols have been developed to identify high risk patients, the need for human clinical assessment is still necessary to ensure a proper diagnosis is made and appropriate treatment is initiated in a timely manner. The use of a highly efficient and experienced team, such as, the electronic Intensive Care unit (eICU) could close the gap from diagnosis to treatment.
In today’s world even with the economy suffering and individual income declining, the food industry is still up and running. Chain restaurants, mom and pop establishments, and fast food restaurants that are learning to market their products cheaper and more reasonable to the consumer are still going strong in the United States. They are offering healthier meals due to the consumer wanting to become healthier. They have their ups and downs like any business but are learning to give the consumer what they need and desire. That is the way restaurants keep their customer happy, by buying products from company like Sysco, Gordon’s Food Service, (GFS), and other restaurant suppliers. However; Sysco is the number one supplier to restaurants and hospitals, making them the most profitable company in the world (Sysco.com, 2011).
Every day in the United States, 200, 000 people are sickened by a food-borne disease. Schlosser’s urge for the consumer to assume responsibility for the travesties waged against American society by the fast-food industry is not a new idea.
The "Food/Challenge Corporate Abuse of Our Food." Corporate Accountability International. Stopcorporateabuse.org, 21 June 2013. Web. The Web.
What if there were no treatment for strep throat? Or pneumonia? Or sinus infections? It is hard to imagine life without medicine for these illnesses. But what if the antibiotics used to treat bacterial infections such as strep throat and pneumonia stopped working? What if the bacteria were stronger than the antibiotics? The threat of antibiotic-resistant bacterial infections is an increasing concern for healthcare providers, and it is important to reduce the misuse and overuse of antibiotics to maintain control of bacterial diseases.
Infection control, a term that describes procedures taken to reduce the spread of infection. The dental office is a place where many people are treated including patients with infectious disease such as tuberculosis, HIV/AIDS, hepatitis, and many other highly contagious diseases. It is imperative that in any dental office setting the prevention of the spreading microorganisms from patient to patient, patient to staff, or staff to patient is done in high precaution. Infection control has two main objectives; to protect the patients from harmful pathogens as well as dental team members. Infections can cause or add pain, deteriorate a persons health, and in worst cases even result in death. In order to understand the infection control in a dental facility, you must understand the standard precautions required by organizations that regulate or recommend infection control, the kinds of preventive measures taken, as well as when these measures should be taken.
Simon, Michele. Appetite for Profit: How the Food Industry Undermines our Health and How to Fight Back. New York: Nation Books, 2006.
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.
Infectious diseases are the disorders caused by organisms such as bacteria, viruses, fungi or parasite who live both inside and outside our bodies and are normally helpful but can cause infectious diseases to the human (body) system under certain conditions. And for a disease to be infectious, there is what is called ‘’chain of infection’’ that takes place before. And this can be seen in the below diagram:
There are numerous public health problems that can be addressed in my Southside of Chicago community. Among the several public health problems facing my Southside of Chicago community there are two that are more urgent. Health education or one might say lack thereof is a problem that needs to be addressed. My community is plagued with many of the residents suffering from high blood pressure, diabetes, and the killer virus known as HIV. In most cases these conditions can be prevented with healthier lifestyles and access to nutritious organic foods. In addition, environmental health is another urgent problem my community is facing. Access to clean, safe water and air is supposed to be a fundamental human right aimed at a healthy environment. Yet, my community consists a waste contaminated beach, numerous deteriorated building that are still occupied, and a countless number of restaurant and stores supplying our residents with services that are endangering their health.