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Prevention Of Transmission Of Salmonella Enteriticists
Prevention of salmonella essay
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Question 1: How is salmonellosis diagnosed? How does the method of diagnosis impact our understanding of the occurrence of salmonellosis in the community (e.g., burden of disease, trends over time, high-risk populations)? Diagnosis of salmonellosis involves testing a sample of stool, as well as isolation from samples of tissue, blood, or urine. Since it is commonly mistaken for the flu and involves similar symptoms to other illnesses, the method of diagnosis for salmonellosis is pretty hard to come by. Most people with salmonellosis don’t seek treatment, so they’re never aware that they even had it. Since it is a foodborne pathogen, has a common route of infection via oral ingestion, and is found in food products that we consume on a daily …show more content…
Also, to see if there were different serotypes between the egg vs. egg content cultures. The eggs were sanitized as part of a control measure to see whether that can be a method for eliminating the Salmonella. Question 16: What specific activities would you undertake as part of an environmental health assessment of the egg-producing farms? I would test the quality of air/water supply on the farms. I’d also carefully examine and possibly test the chickens who laid the eggs for possible infection (including their daily feed and litter type). I’d take notes of the kinds of animals/insects that roam the farms. Lastly, I’d involve the community by educating them on ways to prevent Salmonella and properly handle the eggs. Question 17: What food safety practices at the egg-producing farms might help prevent or reduce the risk of salmonellosis from the consumption of eggs from these farms? Reducing the risk of salmonellosis from these farms would include food safety practices such as: washing eggs and hands thoroughly, making sure that the farm is kept in good condition, feeding the chickens good food, and using fresh water
Many say that history repeats itself, and throughout history, the spread of food-borne diseases has been constantly threatening humans. Salmonella, a disease which attacks numerous people a year, has returned, infected, and put people under panic of what they are eating. According to Foodborne Diseases, it is stated that “Salmonella comprises a large and diverse group of Gram-negative rods. Salmonellae are ubiquitous and have been recovered from some insects and nearly all vertebrate species, especially humans, livestock, and companion animals” (Gray and Fedorka-Cray 55). Because of the flexibility and the ability to reproduce rapidly, this infamous disease still remains as one of the most common threats in our society as well as an unconquerable problem that humans face these days.
There lies a problem in all this, and it may not be quite as obvious as we think. Which is the true problem? The generalization of all farmers in Alberta? The biased TV documentary broadcasted across the province? The actual housing of the laying chickens? Could it be the animal activists creating unneeded uncertainty in the industry? Or maybe the jeopardizing of all egg producers in Alberta. Each pose a valid problem related to the main issue, and it's safe to say that all these problems are all included in the main problem. So what is the main problem one might ask? The problem has narrowed down to the general public being unhappy about how today's modern consumption eggs are produced. Is there really one solution that can fix this problem, as well as the problems within? It's hard to keep everyone happy but there are solutions.
The mention of the latest salmonella outbreak is often enough to make anyone’s stomach turn—people in the US and other countries have long maintained a strong aversion to, and even anxiety towards, the very idea of salmonella entering the food supply. It is this fear that drives the government and the agricultural industry, which are also prey to the overwhelming dread of the salmonella contamination, to take extreme measures to prevent the slightest risk of salmonella contamination and that continually puts the public on edge—but despite this widespread apprehension, much of the public remains ignorant of what salmonella really is. For many, it is but an ominous nam...
“Salmonella Questions and Answers.” USDA Food Safety and Inspection Service. 20 Sept. 2006. 20 July 2008 .
So as you can see Salmonella typhimurium is a serious microorganism that can create a lot of havoc if it gets inside of a person’s system and although there are many ways to diagnosis it, it must be diagnosed quickly or a person could end up in the hospital.
Infectious diseases are the disorders caused by organisms such as bacteria, viruses, fungi or parasite who live both inside and outside our bodies and are normally helpful but can cause infectious diseases to the human (body) system under certain conditions. And for a disease to be infectious, there is what is called ‘’chain of infection’’ that takes place before. And this can be seen in the below diagram:
(3) After two weeks, the symptoms are more severe and can range from vomiting to turning blue and/or whooping. Consequently, many people do not experience many symptoms and are often wrongly diagnosed. Pertussis is more frequently observed in young children than in adults. As a matter of fact, most adults are not diagnosed considering the majority do not experience any symptoms besides a hacking cough. (3) Pertussis is often diagnosed through multiple tests including blood tests and physical examinations which are unnecessary in situations where the whoop is present. (2) The most dependent test is made by the PCR or polymerase chain reaction. Mucus from the throat is used and combined with the
Over the past few years there has been several cases of food contaminated with Escherichia Coli and Salmonella, mostly from organic food manufacturers. For a better understanding of this issue it is necessary to go back to the basis for organic agriculture. Which is essentially about the nutrients needed for the soil and its direct relation to the quality of the product. The more nutrients are added to the substrate the better the quality of that product. Farmers replace synthetic fertilizers and chemical pesticides for natural alternate methods, using fertilizers based on decomposed organic matter like Humus and Compost. Among the active components found in this products are animal feces which contain harmful parasites that could be transmitted to the plants. Several studies support this statement; an evaluation from the University of Minnesota revealed that “the percentages of E.coli–positive samples in conventional and organic produce (on farms in Minnesota), were 1.6 and 9.7%, respectively” (Mukherjee, Speh, Dyck, Diez-Gonzalez,
Salmonella is one danger that has caused many effects to consumers. Walsh writes about one incident when an outbreak “from tainted peanuts that killed at least eight people and sickened 600,” (Walsh 167). This incident left many people asking the same question, how can we trust the food that we put into our bodies? Salmonella, a type of food poisoning caused by bacteria found on different food types has caused an epidemic because of its domino effect on food and our health. Once one factory is contaminated, that factory could be housing both crops and meat, which is then transferred to our supermarkets and on our dinner tables. ...
The primary areas of concerns entail not only local nutrient pollution into water systems, via waste feed, but feces, as well as, chemical pollution, with chemical and antibiotic treatments, and the spread of diseases via farm escapees to wild fish populations. According to Farmed and Dangerous.org (n.d.), salmon farming remains one of the most harmful aquaculture production systems. due to open net-cages maintained directly in the ocean, hence producing farm waste, chemicals, disease and parasites , which flow directly into the neighboring waters, harming other marine life, such as industry, as sea lions and seals. Furthermore, farmed
However, health concerned organizations want to ban the use of these products due to the increasing fears that they can cause harm to the consumers. For over 50 years, antibiotics have been added to the food of animals such as poultry, cattle and pigs. The main purpose for doing so is to lower the risk of disease in animals. Farm animals are housed together in overcrowded areas, which are very dirty. The hygiene level can get to such a poor state that they are often in contact with their own excreta as well as excreta of the other animals they are housed with and because of tight single air space they share, the likelihood of catching diseases from one another is further increased and very often a whole heard can be infected at one time.
... In America there are an estimated 100,000 cases of people getting salmonellosis from contact with their reptilian pets each year. Young children are the primary victims because they are at the greatest risk. Bottle-fed infants have the highest risk of infection. Reptile associated salmonellosis is responsible for large outbreaks spread across multiple states besides the various isolated cases that are reported. There was one instance where 240 people in 42 different states all were infected with salmonellosis after contact with African dwarf frogs all raised and sold by one California breeder. This shows how easy it is for Salmonella bacteria to spread. Some of the people that fell ill only came in to contact with the frogs in passing during fairs and carnivals where they were present. This reminds us that we must always be very careful with what we interact with.
In order to isolate bacteriophage specific for Salmonella, we will following procedures below. Firstly, we will inoculate 5 mL tryptic soy broth with Salmonella. Then we touch a colony of Salmonella by using a sterile needle and transfer it to the tube consisting LB broth. After that, we incubate the culture overnight at 37oC. The next day, we will inoculate another tube with 4.5 mL of water sample that we take from poultry farm nearby that we suspect as source of Salmonella contamination on the squid water farm. We also add 0.5 mL of overnight Salmonella culture and 0.5 mL of 10X tryptic soy broth. The mixture will be incubate for about 24 to 48 hours at 37oC. During this incubation period, we expect phage in water sample will be able to bind to Salmonella. The phage also will replicate and lyse the bacteria. Therefore, the significance of this step is to amplify the phage that can infect the Salmonella.
Salmonella typhoid bacteria have over 100 strains in the world today. Most cause illness in humans, but only a few of those strains cause the illness Typhoid Fever (Pike, 2014). Typhoid is a bacterium that has been very devastating to the human race for centuries. Typhoid thrives in undeveloped countries and countries with high populations and poor sanitation procedures. But, it is still a relevant disease here in the United States because of its ease of spread once someone is infected (Pollack, 2003). Antibiotic treatment is usually successful when treating Typhoid Fever, but it still has the ability to cause death, even with treatment of advanced medicine and antibiotics. When one thinks of salmonella, they will most commonly think of a food borne illness (food poisoning symptoms) caused by eating raw or undercooked animal products such as undercooked chicken or pork. That is the effect of some strains of the bacteria, but not the one that causes typhoid fever (Pike, 2014).
The root of food borne illness starts from the receiving area which have the most important procedure to identify and reject any damaged and spoiled goods upon the receiving points which includes variety types of physical checks such as check any foreseen damage, changes in color, smell and texture of the food (Khamis, Rashdi and Zuraini, 2009).