Salmonella
When people eat raw foods, it creates a bacteria that can be harmful to the body called salmonella. This bacteria has wavy hairy, longs whips behind it. It moves in the body, by swimming through the bloodstream.
Salmonella is caused by undercooked food.
It goes through the mouth down to the esophagus that connects to the stomach, liver and gallbladder that all connects to the intestines, the small and the large. “The esophagus is a muscular tube that connects to the mouth, to the stomach that makes food easier to swallow and move along. The stomach is a j-shaped muscular pouch holds all the food that the body swallows. The gallbladder is an organ that stores bile passing through a tube from the gallbladder to the small intestines. Bile a
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“The nucleus which has the DNA to set the proteins, that are maintain in the structures and the functions of the bacteria.The cell wall helps the bacteria keep it’s shape. The plasma membrane is when waste goes through the nutrients, that move through the cell. The ribosomes are involved in the structures that are in the production of the cell proteins.The capsule is a shell that protects the bacteria. The flagellum is the tail-like protection, which waves to help it move” (human illnesses.com).
Salmonella can be found in raw eggs,Chicken, as well as other raw foods. Salmonella the liver and the spleen. “The side effects of salmonella are fever, headache pain in the stomach bloody diarrhea” (webmd.com). Salmonella can cause, when people eat raw foods or foods that have not been cleaned properly.
People can get salmonella from raw eggs, raw chicken, under refrigerated foods, not washing hands before and after touching foods. Sometimes people will feel tired and weak, during the first stage when the symptoms hit. If some other viruses are already in the body, it really affects salmonella. Other bacteria will give it a
People were instructed to dispose or return any cucumbers that were shipped under the company’s Limited Edition. The salmonella outbreak was reported because the bacteria killed an elderly woman and sickened at least 285 others in total. Among the 285 that were sickened, 53 of them were sent to the hospital. According to the article, Arizona was the state that had the most cases reported from this outbreak.
Even considering the fact that this organism generally causes sickness vice death, it may still be used to make a political point by a group or an individual committed to causing purely economic damage vice gathering a large death toll. Any organism as common as this will remain a threat until such time comes as people no longer need to eat, which is unlikely to ever occur. The USDA is looking for additional ways to improve food safety in regards to salmonella (Mayo Clinic, 2014) and with continued research will likely be able to further mitigate any hazard
Salmonella is commonly found in cows and raw milk, poultry, pigs, pets and wild
Discussion #5: Foster Farms Chicken Salmonella Outbreak It is astonishing after reading the editorial about the Salmonella outbreak in 29 states and Puerto Rico, that it took 17 months and 634 people confirmed cases to ultimately affirm the outbreak over. What took the Centers for Disease Control and Prevention (CDC) so long to get this foodborne illness outbreak under control? Perhaps, the CDC officials misguided the food and safety news when they told them that the number of case in the affected states were normal for that time of year. Then, to make matters worse, the governments test on Foster Farms chicken meat did not show evidence for the strains for several months. The CDC claimed that "It 's been a long, complicated investigation
Of the Enterobacteriaceae family, there are genera that are in the normal human flora. Some species such as K. pneumoniae and E. coli are opportunistic pathogens which can capitalize on weakened host defenses and cause food poisoning (Baron, 1996). S. enterica secrete proteins that help aid in intracellular invasion and proliferation (Hensel, 2009). K. pneumoniae is a part of the normal human mouth, skin, and intestine flora, but can wreak havoc if inhaled (Ryan,
perfringens food poisoning are the results of ingesting improperly stored and cooked foods, Normally, the bacteria is found on food after cooking, and these bacteria can multiply and cause large consumption of C. perfringens resulting in food poisoning. The foods most commonly infected with C. perfringens are meats, meat products, gravies, dried or pre-cooked foods, foods prepared in large quantities and kept warming for long period of time before serving. Food poisoning outbreaks occur most often in hospitals, school cafeterias, prisons, nursing homes, or catered food events. Everyone is susceptible to C. perfringens, food poisoning, but very young and elderly are at higher risk due to a weaker immune
In the article, “Scientists MRSA Germ in Supermarket Meats,” by Steven Reinberg. The author talks about MRSA germ and how it was found in meat at supermarkets. It explains how the germ it’s being introduced by human food handlers. It also explains how people that have cuts or sores in their skin can be more likely to get infected. Research found that humans can transfer the bacteria to meat.
Some of the most common causes of food poisoning are related to raw or undercooked meat. This includes meats and chicken, fish and other seafood, and even luncheon meats that are not properly refrigerated. Unpasteurized dairy products such as milk, cheese, and dairy drinks are also common culprits. Surprisingly, even foods which are supposed to be quite healthy can lead to sickness if not properly prepped.
Introduction: Salmonella are primary pathogens of many animals (e.g.; poultry, cows, pigs, reptiles, etc.) and are the principal source of the non-typhoidal salmonellosis in Humans. Human infections with salmonella are most commonly caused by ingestion of focally contaminated
Staphylococcal enterotoxins are thermostable and maintain heating to such a temperature at which staphylococci themselves are killed. The incidence is quite high. In fact, it is higher in the summer than at other times of the year. The reason most often is related to meat dishes and cakes with custard, perhaps because staphylococci, being resistant to high concentrations of protein, salt and sugar, thrive in these products without being competitive. Outbreaks are usually associated with the consumption of food with long shelf life at room temperature.
E.coli the contaminated material must be cooked at 160 degrees Fahrenheit or higher. In the United States every year 73,000 people are afflicted with this rouge E.coli in which an average of 61 people die. One other form of E.coli that can be detrimental to your health is the Shiga producing E.coli 026 (STEC 026) Symptoms of this Bacteria typically range from 1 to 10 days to occur often include: nausea, vomiting, stomach cramps, gas, loss of appetite, diarrhea, bloody diarrhea, and mild fevers approximately 33.70C to 380C. More serious side effects can include
Cholera is a disease that can be acquired by drinking water or eating food that is contaminated with the Cholera bacteria. Cholera usually spreads when eating raw or undercooked shellfish. The cholera bacterium can be found in marine water attaching itself to chitin-containing sea creatures. The cholera bacteria infects the intestines and the spreads to the rest of the body after it is ingested.
When a person swallows, food is pushed into the esophagus and the muscular tube carries the food and liquids from the mouth to the stomach.5 Once swallowing begins, it becomes involuntary and proceeds under the control of the esophagus and brain. The lower esophageal sphincter, a ring-like muscle at the junction of the esophagus and stomach, controls the passage of food and liquid between the esophagus and stomach. As food approaches the closed sphincter, the muscle relaxes and lets food pass through to the stomach. Stomach. The stomach stores swallowed food and liquid, mixes the food and liquid with digestive juice it produces, and slowly empties its contents, called chyme, into the small intestine.
Salmonella Enterica. (One of the bacteria most commonly associated with food poison) “Salmonella enterica” (ex Kauffmann & Edwards 1952, Le Minor & Popoff 1987) is a bacterium . Many bacteria are known for being in symbiosis (they are beneficial) within organism, fore example bacterium within the intestine helping in the digestion. On the other side, there is a large group of harmful bacteria that acts as pathogens; Salmonella belongs to the enterica group of bacteria (another well known bacteria belonging to this group as E.Coli).
There are two types of parasites that gennerally infect people through food. one such species infects us though sea food specifically anasakiasis. they go through many hosts over their life cycles. there is a great diverity in the species adn they keep evolving. well cooked food have less of a chance of causing parasitic infectons.