This occurs when raw food mixes with cooked food (Hollingsworth). It can happen when the same utensil or surface is used in food preparation. Fecal Materials can also contaminate food before it reaches the one who prepares it (“E. Coli Now”). One of the most common causes of food poisoning is Campylobacter bacteria, manifesting 8 million cases and 800 deaths each year (Cliver).
Foodborne Illness Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes, or pathogens. In addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and parasites that can be food borne.
The causes of food poisoning can be broadly divided into two categories: • Infectious agents Viruses, bacteria and parasites fall in this category. • Toxic agents This comprises of pesticides on vegetables and fruits, poisonous mushrooms and also improper way of preparing exotic foods like barracuda. Symptoms of food poisoning Depending on the source of contamination, the symptoms and signs may differ. However, the common symptoms and signs are listed below: • Nausea • Watery diarrhea • Vomiting • Stomach pains • Abdominal cramps • Fatigue • Loss of appetite • Fever The symptoms may arise after consuming the contaminated food or may begin few days later. These symptoms may last from just one day to a week or more.
More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli. These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness. Therefore, illness can be prevented by (1) controlling the initial number of bacteria present, (2) preventing the small number from growing, (3) destroying the bacteria by proper cooking and (4) avoiding re-contamination. Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw and cooked foods.
Bacterias also cause deadly poisoning. Most cases are caused by common bacteria (see Jonathan's speech) like Staphylococcus or E. coli. The main evil ones are Staph Aureus, E. coli enteritis, salmonella, shigella, campy lobacter, cholera, botulism, listeria, bacillus cereus and yersina (gee, funny names!). Kids (like me) and the elderly, (like Mr. Bark), and people with diabetes, heart disorders or kidney disease, have a much higher chance of having deadly symptoms from bacteria in our food. In places like Africa, there are many more diseases that can affect Canadians, because there are many bacterias that our bodies aren't used to.
I have chosen the topic of food waste and the impact on the environment. I will discuss the ridiculous amount of food that is wasted each year and the staggering amount of waste that could be avoided just by planning ahead, and purchasing from farmer’s markets and avoiding the main stream supermarkets who set such high standards on the aesthetic of produce that tonnes are wasted for no reason other then shape. More than $31 billion worth of food is wasted every year in Canada and when energy, water and other resource costs are factored in, the true cost could be up to as much as three times that each year, according to a report published by Value Chain Management International, a consulting firm, which suggests that millions of kilograms
Foodborne disease as defined in MedicineNet is a disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne disease are essentially poisonings caused by toxins, chemicals contaminating the food. National foodborne disease outbreak surveillance data show that from the 9040 people ill with foodborne disease, 4675, a total of 52%, people were associated with restaurants.
Foodborne illness also termed as foodborne disease or simply food poisoning is caused due to consumption of contaminated food. It is a common illness but effects millions of people worldwide, and can prove itself to be deadly. Some common foodborne illnesses include botulism, cholera, salmonellosis and shigellosis (Foodborne illness primer work group). Foodborne illness can be a symptom of almost 250 different diseases that can be caused due to bacteria, viruses or a variety of other parasites that can contaminate the food. Most common foodborne infections caused by bacteria are due to Campylobacter and Salmonella species (WebMD).
Salmonella Typhi is a very contagious infection in the intestines that affects the whole body. It is called by a bacteria called Salmonella Typhi that is found in the stools of an infected person. Most people in the United States get typhoid as a result of visiting another country. Typhoid is spread when a person eats food or water contaminated by human waste (stool or urine) containing Salmonella Typhi bacteria. Typhoid fever mostly preys upon people from the United States who visit other countries, because in a foreign country food and drink may have been handled by a person who is shedding Salmonella Typhi or if the bacteria gets into the water you use for washing or drinking.
One of the effects of food mechanization is the direct illness it brings to consumers through food. The food contains deadly bacteria and pathogens that results to health problems among consumers. For instance, the presence of E. coli in corn-fed meat would cause kidney failures. “In the United States E.coli O157:H7 is the major cause of acute kidney failure among children, 100,000 Americans infected and 36,000 deaths reported yearly” (Greger). Other discerning examples include salmonella which accounts for food poisoning, “Salmonella Enteritidis-contaminated eggs were sickening an average of 182,000 Americans annually, by the beginning of 21st century” (Greger).