Conduct research from scientifically credible websites to help you complete this infographic to demonstrate your understanding of foodborne illness in the United States. FOODBORNE DISEASES IN U.S. Top 5 causes of foodborne illness % of total 60 50 40 30 20 10 0 Salmonella C. perfringens Staphylococcus aureus Top 5 causes of deaths from foodborne illness RIP % of total 60 50 40 30 20 10 0 Listeria Norovirus Campylobacter Campylobacter Rotavirus 3000 Shigella 50,000 48 million 20 million Toxoplasma Salmonella Helicobacter pylori Norovirus Reset
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Q. 1. Discuss the five categories of contaminants in the food supply? Q. 2. List the three of microbiological agents; what they have implicated in foodborne illness? Q. 3. State the three measures of preventives foodborne illness? 1. Categories of contamination: Biological contamination, Chemical contamination, Physical contamination, Cross-contamination, Environmental Contamination. 2. Campylobacter jejuni: It causes diarrhea, abdominal pain etc Clostridium perfringens: It causes nausea, abdominal cramps etc. Escherichia coli: It causes vomitting and all. 3. Prevention of foodborne illiness Always use clean hands for eating as well as cooking. Do not keep contaminated items with other clean items as well it will contaminate others as well. At lower temperature enzymes get killed so cool the food adequately.
Madhur L.
1. Place the following foodborne causative agents in order from least to most virulent according to their infectious dose? Escherichia coli (EHEC), ID50 = 10 Hepatitis A, ID50 = 10-100 Norovirus, ID50 = 1-10 Staphylococcus aureus, ID50 = 100,000-8,000,000 Giardia lamblia, ID50 = 1 Listeria monocytogenes, ID50 = 1,000 2. Provide four reasons why S. aureus (ID50 = 100,000-8,000,000) has such a large ID50 range. (Hint: think about factors that can affect a microbe's overall virulence)
Which of the following statements describes foodborne illness caused by Salmonella species? a) There have been no documented deaths from Salmonella infections. b) The symptoms of illness from Salmonella infection develop within 4 hours of eating the contaminated food. c) Most cases of Salmonella infection can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours. d) Salmonella infection can cause acute respiratory failure. 49) Approximately how many Americans live at or near the poverty level? a) 5 million b) 14 million c) 28 million d) 43 million 50) In ______, the United Nations launched a transformative agenda to address key issues related to global health. Called the Sustainable Development Goals, these 17 bold goals outline a 15-year agenda to serve as a blueprint for global health and sustainability. 55) ______ involves separately and simultaneously sterilizing the food and its container before packaging the food. a) Aseptic processing b) Pasteurization c) Food irradiation d) Canning
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