Theoretical Experiment 1. Introduction According to the U.S Food and Drug Administration (2011), there can be bacteria present on many different surfaces in the kitchen including cutting boards, sponges, counter tops, etc. In order to maintain the best food safety at home, it is important to choose the material that will be least likely to harbor bacteria. For years, consumers have wondered whether it is better to buy a wooden cutting board or a plastic one. Misner and Curtis (2008) talk about a research which shows that plastic cutting boards are nonporous and therefore easier to clean and safer for cutting meat and poultry.
Nutrition and Supplements These nutritional tips may help reduce symptoms: * Eliminate all suspected food allergens, including dairy, wheat (gluten), soy, chocolate, corn, preservatives, and food additives. Your health care provider may want to test you for food allergies. * Eat more antioxidant rich foods (such as green, leafy vegetables and peppers) and fruits (such as blueberries, tomatoes, and cherries). * Avoid refined foods, such as white breads, pastas, and sugar. * Eat fewer red meats and more lean meats, cold water fish, tofu (soy, if no allergy) or beans for protein.
A con is the higher risk of destruction of normal body flora. Drug allergy, drug toxicity, and creation of resistant microorganisms are also facts that need to be taken into consideration. Narrow-spectrum antimicrobials can only target either Gram-negative or Gram-positive microorganisms or a small variety of microorganisms at the time used. A con is that the bacteria have to be indentified first, before treatment can start. The pros are the reduced risk of creating resistant microorganisms and less chance of harming the host.
Not only does past contain more calories but it also contains more unhealthy fat. It is also high in sodium. An average human needs a certain amount of salt in their body per day, however when eating fast food the person eats more salt then they are supposed to. Fast food also contains a lot of chemicals and additives that make the food not spoiled or look better. All the additives in our foods have been extensively tested before being added to our food, but it still makes sense to limit the amount of artificial chemicals we ingest.
The breath test relies on the ability of H. pylori to break down the naturally occurring chemical, urea, into carbon dioxide which is absorbed from the stomach and eliminated from the body in the breath. Ten to 20 minutes after swallowing a capsule containing a minute amount of radioactive urea, a breath sample is collected and analyzed for radioactive carbon dioxide. The presence of radioactive carbon dioxide in the breath (a positive test) means that there is active infection. The test becomes negative (there is no radioactive carbon dioxide in the breath) shortly after eradication of the bacterium from the stomach with antibiotics. Since some individuals are concerned about even minute amounts of radioactivity the breath test has been modified so that it also may be performed with urea that is not
SALMONELLA OUTBREAKS Initial Laboratory Testing Information Preliminary results indicate that this strain of E. coli produces Shiga toxin type 1 and does not produce Shiga toxin type 2 Investigation of the Outbreak Epidemiologic, trace back, and laboratory investigations conducted by officials in local, state, and federal public health, agriculture, and regulatory agencies linked this outbreak to eating ground beef purchased from Hannaford stores. Among 19 ill persons for whom exposure information was available, 14 (74%) reported consuming ground beef in the week before their illness began. This proportion is significantly higher than results from a survey of healthy persons in which 40% of persons interviewed reported consuming any ground
This means that they need different types of nutrition’s. For example since their metabolism tend to burn the food faster they need some type of heavy food but not too heavy so soon their metabolism won’t be able to break it down; which will cause them to gain weight. Pollan does point out in his book how fast food is not very healthy and how it is a poor quality of food. I am here to correct what he said towards fast food. Fast food can be good for you if you eat the fast food correctly.
A food allergy is what occurs when the body’s immune system mistakes a food item for a threat to it and causes the allergic reaction to occur. When an allergic reaction to a food occurs the body produces large amounts of immunoglobulin E or IgE for short. When this antibody is produced it releases chemicals into the body that cause the symptoms of an allergic reaction to attempt to fight the threat. Food allergies differ from food intolerances because of this antibody. Intolerance will cause similar symptoms but does not affect the immune system.
The different uses will depend on the food being irradiated as each technology has strengths and weaknesses. Gamma ray irradiation is very powerful and can penetrate substances deeply. It also yields substantial uniformity of the does in the product and decays to non-radioactive nickel. But the radioactive source, commonly Cesium-137, requires frequent replenishment and treatment of the food is relatively slow. Additionally, protective barriers must be in place when this form is used to protect workers and the environment.
Bacteria will not multiply in dry areas, but as soon as liquid is added, for instance to dried food like powdered milk and dried eggs, the products will provide ideal conditions for bacteria to multiply. However, if enough salt or sugar have been added to foods such as bacon, savoury biscuits, jam and confectionery, this will absorb the available moisture in the food so the bacteria cannot multiply as easily. It is not only moist foods that provide the right environment for bacteria, though. Moist skin or damp areas of an environment will also provide the right atmosphere for bacterial growth. Nutrients Bacteria, like all living things, need nutrients to survive.