Campylobacter Jejuni Research Paper

Biology

For most of us eating out and cooking are normal activities that we perform daily without much thought. But when We sit down at that table should we be worrying more about what really goes on plates? There are approximately 76,000,000 cases of foodborne illnesses per year. Most of these cases are minor but in some instances the situations are more severe and it becomes headline news. An example of this includes a highly publicized case of over 625 people becoming ill off of Jack in the Box hamburgers contaminated with Escherichia coli (E. coli O157: H7) and in this food poisoning epidemic four children died. The largest outbreak so far of E. coli O157: H7 occurred in 1996 in Japan with radishes. In this enormous case, 9,500

Campylobacter Jejuni is the most common of these bacterias. Campylobacter causes more foodborne illnesses than any other virus or parasite. This illness can come from undercooked or raw poultry, drinking unpurified water, unpasteurized/raw milk, or barbecued pork or sausage. Symptoms of Campylobacter can include diarrhea, abdominal cramping, and very rarely, death. Another common botulism is Salmonella. Salmonella is a very hardy organism and can live up to years in soil and eventually carry in the food that we digest. Salmonella causes 1 million illnesses, 19,000 hospitalizations, and 380 deaths every year. Salmonella can last anywhere from 4-7 days and symptoms include diarrhea, fever, and abdominal

In most restaurants, employees are required to wash their hands whenever they come in contact to a new surface or wear gloves. Wearing gloves, however, does not fully prevent the likelihood of contamination, it only reduces the chance. Hypothetically speaking, what if there was somebody who wanted to eat a restaurant and they had a latex injury, but this certain restaurant requires their cooks to wear latex gloves. Could that be a harm to the person with the allergy? Sometimes it can. Say if this person was highly sensitive. Dr. Donald Beezhold researched and found out that small proteins of natural latex do transfer to food but in such small increments that it would only be a real threat to those who are severely allergic. Pathogens on hands can get through gloves. Most gloves used for food preparation are permeable which means that pathogens from the wearer’s dirty hands can escape through the gloves on to food. Gloves can act as a storage house for pathogens. The surfaces of gloves are not smooth, and tiny wrinkles act as storage areas for contamination which can be transferred to food, food preparation surfaces and utensils if gloves are dirty. Hand-washing should be performed after the following: Handling raw meat and touching any surface you perceive as dirty such as money or