Salmonella College Essays Samples For Students

The History and Modernization of Poultry Inspection Systems in the United States and the Food Safety Hazards that are Being Diminished because of Those Systems

Abstract

The accessibility, health benefits and low cost have kept the demand for poultry consumption up and poultry slaughter production plants moving forward; however, up until recent years there has been a lack of quality inspection standards leading to an increased amount of food safety issues. The pathogens that contaminate raw poultry products for human consumption are an issue in the United States. There have been new advances in technology which has led to an improvement ...

Background and significance of the problem

Salmonella species are a group of Gram-negative enterobacteria associated with human and animal infections. There are two types of Salmonella strains viz. Typhoid Salmonella and non-typhoid Salmonella (NTS). The former causes enteric fever that leads to significant morbidity and mortality, especially in the developing countries. The epidemiology of Salmonella infections vary considerably depending on the species involved. The enteric fever caused by S. typhi and S. paratyphi is severe and life threatening condition whereas NTS infections are self-limiting. Humans serve as the reservoirs for typhoid Salmonella that transmits predominantly through water. On the contrary, NTS strains harbor animals as reservoirs ...

People know the story of Typhoid Mary. According to newspapers and books written on Mary Mallon, the woman caused a typhoid outbreak in the United States. The outbreak happened in the 1900s and three people, out of the fifty-four Mary infected, died (Brooks 916). Mary Mallon was a cook in many the homes of some of the rich people in those days. In fact, her work at a rich man’s house led to the discovery that she is a carrier of Salmonella Typhi, the bacterium that causes typhoid (Brooks 916). The discovery happened because one of the children in the house tested ...

Foodborne Illnesses

The Centers for Disease Control and Prevention estimates there are about 48 million foodborne illnesses reported in the United States every year. Of these, at least 128,000 people are hospitalized and 3,000 die after eating food contaminated by a variety of pathogens (CDC, 2011). Each pathogen lives in a medium specific to it and is transmitted in its own way. According to the CDC, the top five pathogens that contribute to foodborne illnesses in the United States are Norovirus, Salmonella, Clostridium perfringens, Campylobacter spp., and Staphylococcus aureus.

Norovirus is highly contagious, and it is the leading cause of foodborne ...

Prof:

Differences and similarities in the structure of salmonella enterica and lactococcus lactis.
The structural makeup of L.lactis makes it compatible with both aerobic and anaerobic reactions which makes it an important microbe for food production. It is a non-pathogenic bacterium with peptidoglycan component in their cell wall. They have cocci shape unlike salmonella enterica that is a rod shaped bacteria. The cocci of these bacteria come in pairs or short chains. The bacteria size is smaller than that of S. enterica. The size is 0.5-1.5 micrometer in length. The Lactococcus lactis is also non motile because of the absence of ...

Pathogenic and Non-pathogenic Organisms

Salmonella enterica is a gram-negative rod, which flagellated. It is a member of the enteriobacteriaceae family and it has six subspecies. The bacteria usually reside in poikilothermic animals (PHAC, 2010). The bacteria has various serotypes which are characterized by surface antigens it includes the H antigen which is a flagellar antigen, the O antigen which is the Oligosaccharide antigen and the Vi antigen which is the polysaccharide antigen. Salmonella enterica is a facultative anaerobic organism. it is a motile, non-sporulating rod. the organism is a glucose and mannose fermenter. it does not produce gas and does not ferment lactose or sucrose. Most salmonellae produce Hydrogen ...

Pathogenic and Non-pathogenic Organisms

Similarities in both organisms include the fact that both organisms are non-sporulating. Although, not the only metabolite, Salmonella enterica can produce lactate as one of its metabolite while Lactococcus lactis produces lactate. Both organisms are anaerobes, feeding by fermenting substrates (PHAC, 2010). Salmonella enterica ferments glucose while Lactococcus lactis ferments milk.
Salmonella enterica is different from Lactococcus enterica in several ways. From gram staining, Salmonella enterica is a gram-positive organism while Lactococcus lactis is a gram-negative organism. At the level of feeding, Salmonella enterica feeds on a wide range of carbohydrates (PHAC, 2010). It is a heterofermentative organism whereas Lactococcus lactis is a ...

TABLE OF CONTENTS

TABLE OF CONTENTS

LIST OF TABLES

LIST OF FIGURES
LIST OF APPENDICES
LIST OF ABBREVIATIONS

Chapter 1: Introduction
Chapter 2: Literature review
2.1 Definition of GM products and foods.
2.2 Historical development of GM Foods.
2.2.1 Bioengineering and agriculture.
2.2.2 Biopharming.
2.3 GM food regulation and legislation

2.3.1 Production regulations

2.3.2 Import regulations

2.3.3 Labeling requirements
2.3.3.1 Article 8 Regulation (EC) 258/97.
2.3.3.2 Regulation (EC) No 1830/2003: Traceability and labeling.
2.3.3.2.1 “May contain GMO” labels.
2.3.3.2.2 “Does not contain GMO” labels
2.4 Risk assessment of GM ...

1. Introduction

1.1 Perception of GM foods in the UK
According to the Food and Agriculture Organization of the United Nations (2010), nearly one billion people suffered from hunger in 2010, representing nearly 16% of the population of developing countries. At the same time, the world population is growing and global warming threatens the production of crops. Profound changes are needed in the way that food production and food consumption are perceived, or the world may face mass starvation. Genetically modified (GM) technology has been found capable of feeding the world but there are concerns regarding its safety (Moseley 2002, ...

Introduction

Ice cream, a milk-based good, is an excellent medium for microbial growth owing to high nutrient value, virtually neutral pH value (~pH 6–7), and elongated storage interlude of ice cream. The components of ice cream may be of a diversity of amalgamations of milk, cream, condensed milk, dried milk, colouring materials, flavours, fruits, nuts, sweetening agents, eggs, and eggs products, and stabilizers. Any of these could add to microorganisms’ growth and influence the quality of the goods as evaluated by its bacterial load or the presence of different explicit bacteria species. Time reliant heating throughout the ice cream creation decreases ...

1. Introduction

According to the Food and Agriculture Organization of the United Nations (2010), nearly one billion people suffered from hunger in 2010, representing nearly 16% of the population of developing countries. At the same time, the world population is growing and global warming threatens the production of crops. Profound changes are needed in the way that food production and food consumption are perceived, or the world may face mass starvation. Genetically modified (GM) technology has been found capable of feeding the world but there are concerns regarding its safety (Moseley 2002, Carpenter 2010). Consumer acceptance of GM foods in the ...

Food-borne Illness

Food is the basic necessity of every human being. It has evolved into many forms, making it easier for people and animals to consume them. However, there are still circumstances wherein food can cause not only harm to people, but also deaths. One way by which this can occur, is through food-borne illnesses and diseases. Food-borne illness, or more commonly known as food poisoning, is an illness that is caused by consuming food that are contaminated with bacteria and chemicals (Centers for Disease Control and Prevention, 2015).

Food-borne Disease Outbreaks

Food-borne illnesses are conditions that people should not take lightly because though ...

With the increase of demand for dairy products, silage production became an important technique for farmers to maintain the balance of supply to their customers. Silage is commonly made from farm crops such as corn, wheat, grasses, and other plant residues. The process of silage making is tedious as it requires extreme care in order to produce good fodder. Crops are harvested; rolled or stacked tightly inside the silo to remove the air. Inoculants such as the inclusion of lactic producing bacteria, chemicals, molasses, or enzymes were added to increase the fermentation process. Making silage is considered important in ...

Question 1

Seed cleaners are going out of business in U.S because of the emerging Genetically Modified seeds, which are eliminating the need of using normal seeds from seed banks U.S Supreme Court advocates for labeling of seed products especially genetically modified seeds. Consumer and organic food producers fight over genetic engineering foods in different occurrences. Labeling food under company names promotes their market as farmers have more confidence in some companies than others. Supreme Court sided with Monsanto Company over the claim Indiana farmers dishonored the company's rights on soybean seeds resistant to its weed-killer (Schlosser, 2012).

Question 2

The U.S government ...

QUESTIONS ON BIOCHEMISTRY

Questions on Biochemistry
Describe the difference between an obligate and a facultative aerobe.
Obligate and facultative aerobes are the same in terms of their ability to use oxygen in their respiration process. However, obligate aerobes requires oxygen to oxidize substrates such as sugar and fat to produce ATP (energy). Obligate aerobes are more efficient in converting substrates to ATP. The key process in aerobic respiration is the conversion of sugar to ATP shown in reaction 1 below:

In the reaction 36 molecules of ATP is produced per molecule of glucose. It is actually a slow process which comprises 3 ...

In the context of this case, I should ask myself whether the effects of salmonella will have a negative effect on the health of the people and the profitability of the company. I should also ask myself the impact of the poor quality control procedures in the company in order to identify the areas which require improvement or correction in order to ensure smooth flow of the products of the company. I should also ask myself the qualification and standards followed in the production of the peanut as well as assessing the quality of the products of the company. I ...

Moon and Balasubramanian 2001

In contrast, Garkell et al. (2004) contend that it is the perceived absence of benefits and not the assessment of risks that accounts for the low index of acceptance of GM foods by the European public. The authors reviewed the results of an earlier study where they used the Eurobarometer survey on biotechnology (EB52.1) to ask 1000 respondents in each of 17 European countries their opinions on whether each of 7 biotechnologies was (1) useful (an index of benefit), (2) risky (an index of risk), and (3) morally acceptable (an index of support) (Garkell et al. 2000). GM food ...