Foodborne Illness Short Answer Questions

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Kiescha Benton SCI/162 Foodborne Illness Short Answer Questions (Salmonella) 1. What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Answer: The infectious agent or pathogen that causes this infectious disease is the Salmonella bacterium. There are quite a few kinds of salmonella bacteria. The most common in the United States are Salmonella serotype Enteritis and Salmonella serotype Typhimurium. 2. How is this infectious agent transmitted through food or water? Answer: This infectious agent can be transmitted through food while the food is being processed or handled. Food can become contaminated by food handlers that fail to wash their hands. Any food handler that does not wash their hands with soap and water has a great chance of contaminating food. When raw food comes in contact with already cooked food you can easily get salmonellosis. If someone had been handling raw food and decide to pour you a glass of water you can catch this infectious disease as well. When you have salmonellosis and fail to wash your hands while handling food or water you are putting others around you at risk and that can lead to more people getting the disease. Washing your hands is a small thing to do to avoid salmonella. 3. What is an example of a real life outbreak of this foodborne illness in the United States? Answer: According to 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.

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