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Food borned illnesses

What are the ten microbiological agents that are implicated in food-borne illness? What are the measures for preventing food-borne illness?
Describe practical methods for the prevention of food-borne illness and indicate how you apply them in your home or business.
What are the procedures that a local health department might use for investigating an outbreak of food-borne illness?
Explain a major regulation for protecting food from carcinogens and discuss its purpose. Do you think there should be any change in this regulation? Why or why not?
What is the intended impact of food safety-related law on your local community?

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Safety of Food from Carcinogens

1. What are the ten microbiological agents that are implicated in food-borne illness? What are the measures for preventing food-borne illness?

TSafety of Food from Carcinogens

1. What are the ten microbiological agents that are implicated in food-borne illness? What are the measures for preventing food-borne illness?

The top ten microbiological agents that are implicated in food borne illnesses are Norovirus, Salmonella, Clostridium perfringens, E. coli, Shiga toxin producing, Campylobacter, Shigella, Staphylococcus enterotoxin, Bacillus cereus, and Ciguatoxin.
These food borne agents are transmitted by ingesting contaminated food and water and by person-to-person spread. The transmission is predominately from the fecal to oral route. These food borne pathogens can be spread by eating food near vomiting and the virus continue to be shed after symptoms have subsided and shedding can be detected after infection.
The prevention of these food borne pathogens are frequent and proper handwashing. Sanitizing of surfaces where these pathogens may be present

2. Describe practical methods for the prevention of food-borne illness and indicate how you apply them in your home or business.
The practical methods for prevention of food borne illness are to cook the food properly. The careful removal and cleaning of the meat, steam and vacuum treatment, and organic acid sprays of food can reduce food borne illnesses. The proper temperature and storage condition for food can reduce food borned illnesses. Proper sanitation and thorough cooking of the food will prevent food borned illnesses.
The proper storage of food can also prevent food borned illnesses. Cold foods should be kept at 41F or ...

Solution Summary

The top ten microbiological agents that are implicated in food borne illnesses are Norovirus, Salmonella, Clostridium perfringens, E. coli, Shiga toxin producing, Campylobacter, Shigella, Staphylococcus enterotoxin, Bacillus cereus, and Ciguatoxin.
These food borne agents are transmitted by ingesting contaminated food and water and by person-to-person spread. The transmission is predominately from the fecal to oral route. These food borne pathogens can be spread by eating food near vomiting and the virus continue to be shed after symptoms have subsided and shedding can be detected after infection.

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