Foodborne Health issues Paper

Foodborne Illness Paper

Foodborne illnesses will be contracted via a variety of pathogens through infected water and food, sexual contact or perhaps fecal-oral contact. There are five major types of pathogens; bacteria, infections, fungi, protozoan, and parasitic worms. The Hepatitis malware is one of the best known viral disorders. Seven kinds of the hepatitis virus have been identified with hepatitis A, B and C obtaining the highest rates of chance (Donatelle, 2011). Hepatitis causes inflammation from the liver yet unlike hepatitis B and C hepatitis A would not cause persistent liver disease. The virus cannot be spread simply by someone coughing or coughing or coming from close connection with an afflicted person. Even though hepatitis A is almost never fatal the symptoms can be serious. Symptoms can be slight to serious and may include fever, fatigue, diarrhea, nausea, and lack of appetite and others. Recovery will take several weeks or months. Children, the elderly, plus the immunosuppressed happen to be most at risk of contracting this kind of virus. There is no specific treatment for this infection. Anyone with the virus will need to concentrate on appropriate nutrition and replacement of essential fluids lost through vomiting and frequent diarrhea. People should always practice great hand washing after making use of the restroom, changing diapers, and before correcting or eating food. Always clean fruits and vegetables. Vaccines are available for hepatitis.

In 2003 the CDC reported a Hepatitis A outbreak regarding a restaurant in Pa. Three persons died from this incident and several hundred persons became unwell. During the research it was determined that no person at the cafe caused the outbreak; data pointed instead, to green onions (CDC, 2003). The green onions have been imported via Mexico. The FDA and CDC directed a group of detectives to Mexico to visit a number of the possible options for contamination and found issues of concern, such as poor sanitation, insufficient hand cleaning facilities, the quality of the water employed in the domains and...

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