Essays on Salmonella

ABSTRACT

There are so many things in the world that can make people very sick and in some cases can claim their lives. That being said if there are ways to avoid sickness then it should be embraced. Foodborne illnesses are all too common in modern society. Again, they are very common, but also highly preventable. If businesses and the general public dedicate themselves to greater efforts in food safety then these illnesses would never really be a threat. Understanding foodborne illness better it is best to look at some of the most common sources of foodborne illness, including Salmonella, ...

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 ...

Question 1

It is evident that particulate matter is becoming increasingly concentrated in Asia as reported by WHO. Power plants, dust storms, fossil fuels burning in vehicles as well as various industrial facilities result in highly significant amounts of particulates in the Asian continent. People in countries such as Pakistan, Bangladesh, India, and Nepal are prone to and in most cases suffer from aggravating respiratory and heart diseases such as emphysema, bronchitis, and asthma. Bronchitis, characterized by coughing up of dry mucus which is sometimes colored, is an inflammation of the lining of the bronchial tubes that carry air to the ...

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 ...

Abstract

Food safety remains a serious issue in public health. Foodborne disease is the main threat to public health. It occurs when food gets contaminated with pathogens and is then ingested into the body. Food contamination occurs when there is a flaw in the food handling process that allows food to get into contact with the pathogens. Many efforts have been made to deal with food contamination. However, the food industry still faces many challenges some of which are emerging challenges. The dairy sectors are one of the sectors in the food industries facing numerous challenges. Nevertheless, it is one ...

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 ...

Executive Summary

Introduction Discussion and Analyses Market Analysis Financial Performance Product profiles Customer Profiles Communication Practices Conclusions Recommendations

References

Chipotle Health Issues E. coli Outbreak Executive Summary The loss of organizational trust within the market can render a business volatile. A case involving food contamination in Chipotle Restaurants led to the infection of 55 people. The company loss its credibility to function properly and closed some of its branches after the loss of revenue and decreasing value of shares. This report has evaluated some of the issues that has affected the company in order to establish a reliable solution for future expansion ...

Olsen Erik D. in his scientific research article “Protecting food safety” looks at the situation regarding a safe food supply in the United States. Statically, about 47 million Americans suffer each year from various illnesses caused by food. Of them, almost 3,000 people die. Nearly a million of the population develops long-term chronic diseases, for example, arthritis, neural, and heart and vascular problems. Such illnesses are usually caused by pathogens that are present in the process of food production, preparation, etc. Scientists have also found out that sodium and artificial fats are the major cause of the population’s ...

Significant characteristics of a disease

Virulence is a term that describes “the capacity of a microbe to cause disease after infection”. It is a multifaceted phenomenon is dependent on the “context and nature of the interaction between the host and the microbe.” The number of fatalities that occur as a result of infection by a given pathogen is used as a measure of the virulence. Based on this parameter, the Ebola virus would therefore be considered to be highly virulent as compared to small pox. Give that research has provided better understanding of pathogens thus led to the development of potent forms of therapy; some of the pathogens ...

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 ...

Have you ever faced a situation where you have to choose between preparing a healthy meal and going to a fast food restaurant? Millions of Americans face this decision on a daily basis and the impact of their choices has become apparent over the last three decades. In the 1970s, the number of fast food restaurants doubled according to the Census of Retail Trade (Chou, Grossman, and Saffer). Since the same period, obesity and obesity related diseases increased rapidly in the U.S. Today, junk food is prevalent in our culture and is commonly found in fast food restaurants like McDonald’s and Jack ...

__ November 2014 (date)

Safety of food supply is very important for any country in the world. Every government considers it to be the one of the most important tasks, as safety of food supply influences the health and well-being of the nation. There are many authorities dealing with it in the US, however, the country still faces significant problems with the food supply safety. Nowadays, the US has an important task to protect its people from the threats of the food supply. The task is so difficult that the government might be approaching crisis in this respect. The ...

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 ...

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 ...

As pointed out by the narrator of “Food, Inc” a 2008 documentary film by Robert Kenner, “The way we eat has changed more in the last 50 years than in the previous 10,000.” It is not just the way we eat though that has changed, but the way that government is now involved in the production. Food is big, corporate business that has profit over nutrition in mind. The entity that is put in place to control it, to protect the people, the FDA and the USDA, do not do enough to protect its people from an industry that ...

Every year stories hit the national media about foodborne illnesses breaking out in different sects of the US population with its origins traced back to contaminated foods in the US supply chain. Within these stories journalists tend to ask a several of the same question, “Is the US government doing enough to fight such outbreaks?” In order to answer this question is becomes necessary to delve into the history of the Food and Drug Administration, it’s history, an understanding of what is currently being done, and then an assessment of whether or not it’s feasible to increase the ...

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 ...

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 ...

Americans have started eating more fast foods due to the manner in which it is marketed, it is convenient, cheap, taste good and it is a finger food. Eating is among the pleasures of life, although it can be bad for someone’s health when they eat fast foods, which have high-refined sugars, saturated fats and sodium which lead to obesity, diabetes and other adverse health conditions. Fast food is a term used for various items that may be prepared and served within a short period (Fraser, Graham, Cade & Edwards 77). Fast food is a food supplied quickly following placing an order and ...

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 ...

In 2008, almost thirteen hundred US citizens had fallen ill from Salmonella poisoning, where raw consumed tomatoes initially assumed to be the bearer of Salmonella poisoning. The food and drug administration later pointed fingers to the Mexican peppers, which were imported from Mexico. The introduction of the food poisoning produce from Mexico into the US is a sign of an increasing interdependence of the global economy, due to the increase in international travel trade, contamination from one-country leads to a crisis in other countries. The World Trade Organization introduced treaties for the Agreement on the Application of Sanitary and Phytosanitary ...

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 ...

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

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 ...

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, ...

Handwashing is the gold standard for the prevention of health care-associated infections (HCAI), yet the rate of handwashing compliance is universally low. This study reviews the role of hands in the transmission of HCAI, factors affecting compliance, and suggested strategies to promote compliance. One of the first things they teach you in nursing school is that hand hygiene is critical to healthcare; yet health care-associated infections (HCAI) continue to represent a significant safety hazard to patients. The World Health Organization estimates that each year hundreds of millions of patients all over the world develop infections associated with health care. It ...

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

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 ...

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 ...

Salmonella

Scientific name of the causative organism: Different serovars of Salmonella enterica

I. Classification

Superkingdom: - Bacteria

Kingdom: - Bacteria

Phylum: - Proteobacteria

Order: - Enterobacteriales

Family: - Enterobacteriaceae

Genus: - Salmonella

Species: - S. enterica.

Strain: Salmonella enterica has more than 2500 strains of which Typhi and Paratyphi are the most common.

II. Structure and morphology

If bacterial:

Shape: Salmonella are rod shaped bacteria with diameters ranging from 0.7 to 1.5µm and about 2 to 5µm in length. Arrangement: Glycocalyx: Cell wall: Bacteria of this genus are gram negative. Cell wall components: S. Typhi has a Polysaccharide capsule Vi on ...

Pink Pork

Most top chefs and some scientists breathed a sigh of relief when the U.S. Department of Agriculture (USDA) announced that pink pork is safe for human consumption. For years, they have been urging the USDA body to declare that pink pork is safe in vain (Cevallos, 2011). Previously people have viewed the pink color of pork with skepticism for they associated it with undercooking. With the recent announcement, the lovers of this rare meat do not have to worry about the pink color anymore. The color issues came about when USDA lowered the safe temperatures of cooking pork. Initially ...

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 ...

14th April, 2011.

Objectives/Aims

1) The aim of the experiment was to scrutinize food samples for the presence of microorganisms using the Australian Standard (AS) techniques to establish quality and safety of food produce for consumption. 2) The experiment is also aimed at comparing standard and new techniques of food sampling. This will assist in establishing the most efficient, convenient, cheap, reliable, sensitive and easy to use technique in analyzing food samples for the presence of microbial organisms.

Introduction

Microbial organisms in food can either be useful or poisonous if consumed. For years now, microorganisms have been used in the ...