Food Contamination Essay -- essays research papers fc

The warmness for Disease control has estimated that distemperes directly resulting from aliment contamination cause close to 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths from each one year in the linked States. The fount of food-related illnesses squeeze out be mostly attributed to increased eating out. Half of all(prenominal) dollar spent on food in this country is put a amaze on food prepared outside of the home. As the amount of pot involved preparing our food rises, so does the risk of contracting an illness from food (Levitt). The people at the greatest risk are the elderly, infants, pregnant women, and those with tolerant disorders this high risk group comprises 25 percent of the US population. (Who). To proceed food contamination, the food must be traded carefully, and not be move in any condition that would promote bacterial growth. Those who have a job that involves preparing and serving food have the responsibility to protect those whom t hey handle the food for (Cliver). Food poisoning results from the growth of certain bacteria, and is a maintenance of the business as well as the consumer. A single fact of food poisoning can instantly cause a eatery to no longer exist. To prevent contamination which might result in illness, chopping boards should be sanitized thoroughly and frequently. The employees hands should also be serve regularly. It is acceptable to handle raw food with bare hands, however with cooked or ready to eat food disposable gloves or other mechanisms such(prenominal) as spoons, spatulas, or tongs should be used. Latex gloves should be changed at least once every hour or if they become separate or contaminated. It is never acceptable to reuse gloves after they have been remove once (Public Health). A common source of food poisoning is cross contamination. This occurs when raw food mixes with cooked food (Hollingsworth). It can happen when the same utensil or surface is used in food preparation. Fecal Materials can also contaminate food before it reaches the one who prepares it (E. Coli Now). mavin of the most common causes of food poisoning is Campylobacter bacteria, manifesting 8 million cases and 800 deaths each year (Cliver). It is the leading cause of diarrheal illness in the United States, and responsible for five to fourteen percent of all diarrheal illness wo... ...pLurk In Food. 1999. 18 Jan. 2001. ARS News and Information. Doris Stanley Lowe. Food Irradiation and chlorine Team Up to Kill E. coli 0157H7 and Salmonella 1999. 18 Jan. 2001. U.S. Department of Agriculture. FSIS. HACCP Implementation root Year Salmonella Test Results. 1999. 17 Jan. 2001. Center for Disease Control and Prevention. Preventing Foodborne affection Listeriosis. 2000. 8 Jan. 2001. Center for Disease Control and Prevention. Listeriosis. 2000. 18 Jan 2001. Electric Library. HHS Initiaties to shave Foodborne Illness. 1999. 18 Jan. 2001.