Bhs436 Module 1 Hazards in Food

BHS436 Module 1 – Case Assignment:

Hazards in Food

TUI University

Spring 2013

Question 1:

Describe the differences between bacteria, viruses, and parasites in terms of how they cause foodborne illness.

Question 2:

Describe the symptoms of scombroid poisoning, the incubation, and environmental sources of this pathogen.

Question 3a:

Describe principal methods by which food can be regarded as adulterated. Provide examples of adulteration in the restaurant setting.

Question 3b:

Discuss methods of prevention.

Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have contaminated food. Of note many “foodborne pathogens also can be acquired through recreational or drinking water, from contact with animals or their environment, or through person-to-person spread”(Minnesota Department of Health, 2013).

“Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days” (US Food and Drug Administration, 2013). Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue. What some people call the “stomach flu” may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink. The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

Foods Associated with Foodborne Illness: Raw foods of animal origin, that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish are the most likely to be contaminated. Fruits and vegetables can also be contaminated with animal waste when manure is used to fertilize produce in the field, or unclean...