Retrieved April 13, 2011, from http://www.nlm.nih.gov/medlineplus/ency/article/000313 National Institutes of Health. (2011). Diabetes. Retrieved April 13, 2011, from http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002194 National Institutes of Health. (2011).Type 2 diabetes.
Food can become contaminated with Salmonella when: • It comes in contact with animal feces because Salmonella lives in the gut of animals, thus being in their feces. • Salmonella can also be spread by washing meats, poultry, and eggs. c. Contaminated foods usually look and smell normal, so there is no way of knowing whether or not your food has come in contact with feces. d. Take precautions by: • Washing your hands, utensils, and surfaces before cooking • Always wash fruits and vegetables really good • Keep meats separated from all other food •
Shifts From Traditionally grown meat Methods to Laboratory Grown Meat? | Sustainable Business Minor: Politics, Business & Environment | This paper examines the current meat industry and the consumption of meat in different countries. The essay is divided in a number of sections. First the paper addresses the history of the meat industry and provides the reader with information about the global meat consumption and its affects to the environment and the human species. Secondly it dives into the world of laboratory grown meat explaining what this new phenomenon is and examining if this innovation in meat production can diminish the negative impacts that the traditional meat farming has on the earth.
What is an example of a real life outbreak of this foodborne illness in the United States? Answer: According to cbsnews.com Yellow-fin tuna which is used in sushi spicy tuna rolls has caused salmonella outbreaks in 20 states in the United States this year. 116 people were sickened by salmonella according to the United States Food and Drug Administration. Some of those people were hospitalized but none have died from the salmonella. The Yellow-fin tuna was sold to grocery store chains and restaurants to make sushi and other raw fish dishes.
The movie Super Size Me is an American documentary film about understanding the benefits as well as the troubles of specific eating habits. There are many dangers of eating fast food; physical and psychological effects. Morgan Spurlock, the documentary’s main character, ate nothing but McDonald’s fast food for breakfast, lunch, and dinner for thirty days straight. We watched as Morgan’s weight increased drastically, his health weakened, and he began to show signs of depression. In addition, this documentary also illustrates the fast food industry’s corporate influence, the spread of obesity throughout the United States, and the lawsuit against McDonalds, on behalf of two women allegedly obese as a result of eating McDonald’s food.
According to the nutrition labels in today’s generic meat brands such as Great Value, Oscar Meyer, and Hampshire Farms, preservatives and other chemicals such as sodium phosphates, sodium ascorbate, sodium nitrate and hormones are added. “Growth promoting implants have been used extensively in beef production for over 30 years,” says Carl Birkelo of Schering-Plough Animal Health in the article Beef Cattle Implants. Some examples of synthetic hormones that are added to the meat production in order to increase production are Zeranol, Trenbolone, and Melengestrol. These chemicals can harm your body by stunting children’s growth and lead to the development of colon, prostate, and breast cancer in humans. Why take the risk of developing these illnesses or side effects when you could be eating healthy, chemical- free meat, that was naturally raised?
1.1 food safety hazards when preparing, serving, storing and cleaning away food and drinks are of three types, namely, biological and chemical hazards. 1.2 this is important because it prevents food poisoning for the individual for e.g. if i don't take all the necessary precautions when preparing food or drink, the service user may get food poisoning which could end with the service user going into hospital. food poisoning is caused when contaminated food is eaten, it can be extremely unpleasant, and in worst case scenarios it can be fatal, particularly in high-risk group clients. the most common cause of illness from food is bacterial contamination.
(Theiss, 2012) The chemicals used for this procedure are the same ones we use for window cleaning and floor waxing. Companies who sell it call it “boneless lean beef trimming”. (Bloom, 2012) This pink slime is being used mainly for hamburger meat and it’s been associated with many fast food restaurants. McDonalds, Burger King and Taco Bell announced the rejection of this product and
In order to prevent the spread of infection in hospitals it is vital that healthcare workers practice proper hand hygiene to include the use of gloves, adequate hand washing, and hand sanitizers. Personal hygiene is very important in limiting the spread of virulent bacterial and viral infections. Besides hand hygiene healthcare workers should use other protective wear such as aprons and masks. Many of the organisms that contribute to Hospital Acquired Infections or HAI’s have become resistant to traditional antibiotics and can spread rapidly from patient to patient. Most people in the hospital are already immuno-compromised and susceptible to infection.
Most foodborne infections are undiagnosed and unreported, though the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens, or disease-causing substances, in food. Of these people, about 5,000 die. Food-borne illness often shows itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever, so many people may not recognize the illness is caused by bacteria or other pathogens on food. Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans.