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Illnesses & Food Safety

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What are some illnesses and ailments caused by lack of food safety? How might these problems be prevented?

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https://brainmass.com/health-sciences/topics-in-health-and-wellness/illnesses-food-safety-480028

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Typically food safety illnesses are categorized by flu-like symptom, such as nausea, vomiting, diarrhea, or fever. In the case of contaminated water, raw milk, or undercooked meet, poultry or shellfish, bacteria (Campylobacter jejuni) may be present which cause diarrhea (possibly bloody), cramping, abdominal pain, and fever that appears 2 to 5 days after eating and may last 7 days. To prevent this, it is important to cook meat and poultry to a safe internal temperature. The only way to determine if food has been cooked to a safe temperature is with the use of a food thermometer. You can't tell food is cooked safely by how it looks. Here are some helpful tips:

â?¢ Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F
â?¢ All cuts of pork, 160 °F
â?¢ Ground beef, veal and lamb to 160 °F
â?¢ All poultry should reach a safe minimum internal temperature of 165 °F
(http://www.foodsafety.gov/keep/preparing/thermometers/index.html)

Drink pasteurized milk, and wash your hands often, especially after using the restroom. Uncooked or raw seafood can result in a blood infection and death for people with a weakened immune system, particularly with liver disease. To prevent this problem people should avoid eating raw shellfish, and prevent cross-contamination by separating cooked and raw food. It is also important to refrigerate cooked shellfish within 2 ...

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This detailed solution discusses some illnesses and ailments caused by lack of food safety. It also tells how to prevent these problems. APA reference included.

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Food Safety Brochure

Food Safety Brochure

Consider the following scenario: Imagine that your city has experienced a drastic rise in food-borne illness. The public lacks the knowledge about appropriate food safety to prevent these problems, and they do not know how to educate themselves about nutrition and health.

Create a public service brochure, with appropriate images, to be printed in the Sunday edition of your newspaper. Include the following points:

? Identify some common safety issues related to food purchase, storage, and preparation.
? Describe some illnesses or problems the safety issues might cause, and ways to prevent the illnesses or problems.
? Make recommendations for where readers might search for more information regarding food safety.

o Include criteria that readers must use to determine credible sources of nutritional information.
o Explain why it is important for readers to use these criteria when searching for information on nutrition and health.

Research online news sources, the Centers for Disease Control and Prevention (CDC), and notices from the local health department to assist you with preparing content for the brochure.

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