Food Contamination Essay -- essays research papers fc

The Center for affection control has estimated that diseasees directly resulting from provender taint sustain approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year in the United States. The rise of intellectual nourishment-related illnesses can be mostly attributed to increased consume out. Half of every dollar spent on food in this country is spend on food prep ard outside of the home. As the amount of people involved preparing our food rises, so does the risk of assure an illness from food (Levitt). The people at the greatest risk are the elderly, infants, pregnant women, and those with immune disorders this high risk group comprises 25 share of the US population. (Who). To prevent food contamination, the food must be handled carefully, and not be placed in any condition that would promote bacterial growth. Those who have a job that involves preparing and serving food have the responsibleness to protect those whom they handle the food fo r (Cliver). fodder poisoning results from the growth of authentic bacteria, and is a concern of the business as well as the consumer. A single case of food poisoning can instantly cause a restaurant to no longer exist. To prevent contamination which efficiency result in illness, chopping boards should be sanitized thoroughly and frequently. The employees hands should similarly be washed regularly. It is acceptable to handle raw food with beam hands, however with cooked or ready to eat food disposable gloves or other utensils such as spoons, spatulas, or tongs should be used. rubber-base paint gloves should be changed at least once every hour or if they become torn or contaminated. It is never acceptable to reuse gloves subsequently they have been removed once (Public Health). A common source of food poisoning is cross contamination. This occurs when raw food mixes with cooked food (Hollingsworth). It can move on when the same utensil or surface is used in food preparation. F ecal Materials can also contaminate food before it reaches the maven who prepares it (E. Coli Now). One of the most common causes of food poisoning is Campylobacter bacteria, manifesting 8 million cases and 800 deaths each year (Cliver). It is the leading cause of diarrheal illness in the United States, and responsible for five to fourteen percent of alone diarrheal illness wo... ...pLurk In Food. 1999. 18 Jan. 2001. ARS News and Information. Doris Stanley Lowe. Food Irradiation and Chlorine Team Up to Kill E. coli 0157H7 and Salmonella 1999. 18 Jan. 2001. U.S. division of Agriculture. FSIS. HACCP Implementation First Year Salmonella Test Results. 1999. 17 Jan. 2001. Center for Disease Control and Prevention. Preventing Foodborne Illness Listeriosis. 2000. 8 Jan. 2001. Center for Disease Control and Prevention. Listeriosis. 2000. 18 Jan 2001. Electric Library. HHS Initiaties to Reduce Foodborne Illness. 1999. 18 Jan. 2001.