Food Borne Illness

Food Borne Illness Paper

Ryan Dabadie

SCI/163

May 23, 2013

Dr. Harvey Kitzman

Food Borne Illness Paper

Salmonella is an infectious bacterium that affects more than 42,000 people each year in the United States. The bacterium lives in the intestinal tracts of infected animals or humans and can be potentially deadly if not treated properly. Salmonella can be transmitted in a number of different ways, resulting in a range of symptoms in affected individuals, but fortunately, there are several different precautions that can be taken to prevent outbreaks.

Salmonella can be transmitted in several ways. One way this bacterium can be transmitted is through the ingestion of uncooked meat. To be safe, meat should be cooked to an internal temperature of at least 160 degrees Fahrenheit. Another way salmonella is transmitted is through cross-contamination. An example of cross-contamination is when juices from raw meat or poultry come in contact with countertop surfaces or cutting boards. Unwashed hands are another way salmonella can be transmitted. A food handler who might not show any symptoms can unknowingly, though easily, pass the harmful bacterium to others.

In 2012, an outbreak of salmonella occurred in the United States stretching over 27 states, infecting 195 individuals, and lasted from March 1, 2012 to September 24, 2012. According to the Centers for Disease Control and Prevention, the outbreak was linked to chicks, ducklings, and other like poultry from Mt. Healthy Hatchery in Ohio. 79% of the interviewed infected individuals reported contact with live poultry before becoming ill. Of the 195 infected individuals, 36, or 34%, were reported to be hospitalized and 2 deaths occurred, one in New York and the other in Maryland. However, both deaths have not been directly linked to the salmonella bacteria. In October 2012, the Centers for Disease Control and Prevention conducted their final update indicating that the outbreak appeared to be over.

Salmonellosis is...