Foodborne Illness In America

One in six Americans will experience some kind of foodborne illness this year according to the Center for Disease Control and Prevention. Forty-eight million foodborne illnesses occur in the United States every year. At least one hundred and twenty eight Americans are hospitalized by the illness. Three thousand people die after eating cross-contaminated foods. Food safety has long been a focus of the retail food industry and is increasingly being focused on by consumers and governments worldwide (Farber 2). For many years Americans have suffered from foodborne illnesses. The question is how we might prevent these individuals from suffering from the sickness.

There are also various foods connected to foodborne illnesses. Some of the top foods

Many people often make the mistake with, what most people call the “stomach flu” may actually be a foodborne illness caused by a pathogen, such as a bacteria, virus or a parasite in contaminated food or beverages. Some of these symptoms may possibly include abdominal cramps, nausea, fever, joint/back aches and fatigue. Diarrhea and/or vomiting might occur with the illness lasting one to seven days. It is important for people to get familiar with these symptoms so they can know when they are becoming

Bacteria is a member of a large group of unicellular microorganisms that have a cell wall but lack organelles and an organized nucleus, including some that can cause disease. Bacteria can be found in meat, poultry, seafood, eggs and dairy products in particular. In his book The Microbiological Safety of Low Water Food and Spices, Joshua Gutler states that “Historically, the low-water activity or low moisture content of foods has been considered a significant barrier to the growth of human foodborne pathogen, bacteria, hence, such foods have often been inappropriately assumed to be microbiologically safe” (1). Bacteria multiply rapidly between forty degrees and one hundred and forty degrees Fahrenheit. To keep food out of the “Danger Zone” keep cold food cold and hot food hot. The properly cooking or processing of food destroys the bacteria that is on the meat. The internal temperature of the meat should reach at least one hundred and forty-five to one hundred and sixty-five degrees Fahrenheit. Here are a few examples of bacteria, Salmonella, Escherichia Coli 0157: H7 also known as E-coli, and