| Papers [1-15] of 100 :: [Page 1 of 7] | | Go to page : 1 2 3 4 5 6 7 —> | Search results on "FOOD BORNE DISEASES": |
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Food-borne Diseases, 1991.
This paper discusses the problems of food-borne diseases: Types of bacteria and diseases, prevention, effects and treatment.
2,250 words (approx. 9.0 pages), 20 sources, $ 79.95
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From the Paper
"There are five bacteria commonly associated with food-borne diseases: Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Salmonella, and Bacillus cereus. Some of these bacteria cause what is commonly called food poisoning--that is, they cause illness via toxins produced before the food is eaten. Others cause food infection, making the ingested food a carrier for the microorganisms, which continue to grow in their new host: the human body.
Food-related illnesses can cause severe distress or even death. People with compromised immune systems (as happens with victims of AIDS), the elderly, infants, and other groups at risk face considerable danger from food that is not identified as contaminated or prevented from becoming contaminated. Outbreaks . .. "
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Poliomyelitis: A Disease Born of Progress, 2002.
A look at the the polio epidemic in twentieth century America.
1,127 words (approx. 4.5 pages), 3 sources, MLA, $ 39.95
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Abstract
This paper attempts to explain the ways in which an epidemic such as polio can arise as a side effect of progress. It examines the part progress played in the polio epidemic throughout the twentieth century in America and also explores the rich history behind the disease. It also looks at how the polio outbreak brought many strides in the direction of preventive medicine, public health awareness and private insurance companies.
From the Paper
"The origin of polio is largely a mystery. Efforts to distinguish the origins of the polio virus have proved futile. The Bible and the ancient writings of Homer include several accounts of children suffering from ?lameness or withered limbs? (Black, 23). However, the descriptions are too ambiguous to be attributed to polio. According to archaeological evidence, disease has probably been around ?since at least 1500 BC? (Black, 23). The first documented epidemic occurred in Stockholm during 1887, and it involved 44 cases of infantile paralysis (Black, 23). The first United States epidemic did not appear until 1894 when it ?struck 132 people? in Rutland, Vermont (Black, 24). It was clear that polio was only emerging in developed regions of the world while underdeveloped nations remained largely unscathed by the disease."
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Lyme Disease, 2006.
A study of Lyme disease including diagnosis and treatment options.
1,557 words (approx. 6.2 pages), 9 sources, MLA, $ 51.95
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Abstract
The paper discusses Lyme disease, the most popular tick borne disease in the United States. The paper explains that while mortality rates are very low, the cognitive deficits, musculoskeletal disorders (arthritis) and the other neurological complications have made life difficult for patients suffering from the chronic form of the disease. The paper proposes that since the symptoms of Lyme disease are directly associated with the bacterium's ability to control the expression of the proteolytic enzymes inside the host, that understanding the underlying mechanisms should be of high priority focus for future research. The paper concludes that new drugs are under trial studies and there is hope that pharmacological interventions would soon eradicate persistent spirochaetes.
Table of Contents:
Introduction
Etiology
Pathophysiology
Treatment Options for Lyme disease
Vaccination
Conclusion
From the Paper
"Two recently completed trials conducted by Klempner et.al have proved that prolonged administration of antibiotics on chronic patients does not offer any improvement in symptom control. For the study, the researchers included two different groups of people. One group represented 78 patients who were seropositve for IgG antibodies corresponding to Borrelia burgdorferi, while the other group involving 51 people were sero negative. The existence of previously documented Lyme disease and persistence of musculoskeletal symptoms inspite of previous course of antibiotic therapy were necessary conditions in the selection of subjects for this study."
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Recreational Food Service, 1996.
Laws, regulations & controls protecting consumers from food-borne illness at public events. Sanitary food cleaning, handling, storage & preparation and personal hygiene.
2,925 words (approx. 11.7 pages), 9 sources, $ 103.95
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From the Paper
"RECREATIONAL FOOD SERVICE: LAWS, REGULATION, AND CONTROL
Introduction
This research reviews laws, regulations, and controls applicable to recreational food service operations. With gross sales of $4.9 billion in 1995, the recreational segment of the food service industry held a market share of 1.7 percent of the total food service industry (Bartlett, 1996, p. 48). Segment sales growth in 1995 was 2.5 percent over 1994 levels.
The recreational segment of the food service industry is subject to the same general laws, regulation, and control as applies to all operators in the food service industry (Bartlett, 1996, p. 44). Because recreational food service operations typically are located within other facilities, as opposed to being stand-alone.."
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Food Contamination, 2001.
Discusses food-borne diseases, symptoms of food poisoning, threat to U.S.
675 words (approx. 2.7 pages), 3 sources, $ 23.95
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From the Paper
"Home may be where the heart is, but it is also where the bacteria are. An American?s home is the most likely place where that person will suffer the effects of food contamination ? although restaurants generate more headlines and more concern for most people. This paper provides a brief overview of the food-borne illnesses that are present in the United States today and how each of these has come to be a threat to the American population.
There are between 20 million and 40 million reported cases of food poisoning annually in this country with the cost in medical bills, lost wages and product recalls as high as $10 billion, according to federal estimates caused by the microbial contamination of such foods as poultry, eggs, dairy and seafood (Puzo, 198, p. 8/2)."
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temporarily unavailable
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Disease in the Workplace, 2002.
A study into the risks of transferring diseases within the workplace.
3,875 words (approx. 15.5 pages), 6 sources, MLA, $ 105.95
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Abstract
This paper studies the transfer of blood borne pathogens in the workplace. Blood borne pathogens are micro-organisms that are present in blood, tissue, blood products and other potential infectious materials (OPIM) such as semen, vaginal secretions and the like. The paper explores how these pathogens could be transferred from person to person within the workplace, citing the risks and precautions needed to avoid such actions.
Contents:
What are Blood Borne Pathogens?
Other Potentially Infectious Material (OPIM)
Exposure to Blood Borne Pathogens in the Workplace
Hepatitis B
AIDS
Syphilis
Osha Regulation
Summary of the Key Provisions of the Bloodborne Pathogens Standard
Procedures and Equipment for Reducing Exposure Risks
HIV AND HBV Research Laboratories and Production Facilities
Hepatitis B Vaccination
Hazard Communication
Information and Training
Record-Keeping
From the Paper
"Hepatitis B Virus (HBV) causes the most serious form of viral hepatitis, commonly referred to as serum hepatitis. (Epidemiology and Symptoms. n.d.).Hepatitis B virus infection is the major blood borne occupational hazard to health care workers. Symptoms of the disease may range from mild flu-like symptoms, or to more severe symptoms including jaundice, extreme fatigue, anorexia, nausea, and abdominal pain. Outcomes of acute forms of the infection may include hospitalization, weeks to months of work loss, and, in severe cases, death."
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Microorganisms and Foods, 2002.
A discussion on how microorganisms can be of significance to foods. Topics covered include food spoilage, food poisoning and food related infection.
973 words (approx. 3.9 pages), 3 sources, MLA, $ 34.95
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Abstract
This paper examines how microorganisms are extremely important aspects of our food supply: They can cause spoilage, they can ferment our foods and they can cause us illness through foods. It looks at how they can be found in all types of foods ? fresh food, prepared food and even preserved food. It covers such issues as food spoilage and inhibition of the growth of pathogens, microbial ability to cause disease in humans (using Staphylococcus aureus as a particular example) and commercial uses of microbes in food (fermentation etc).
From the Paper
"Food poisoning results from ingestion of food that contains previously formed microbial toxins. The microorganisms that created the toxins are not usually alive when the contaminated food is eaten. The illness is caused by the action of the toxins. One of the most common forms of food poisoning is caused by Staphylococcus aureus. It is most often found in foods such as poultry, meat, egg and meat salads and creamy salad dressings. It results from the foods not being kept refrigerated after they have been prepared, as S. aureus can grow very rapidly at room temperature. Even if the food is heated again before ingestion, the toxin may not be destroyed as it is reasonably heat stable."
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Shifting Trends in the Food Sector, 2003.
A review of the shifting trends in the food sector from fast food to organic food.
2,173 words (approx. 8.7 pages), 10 sources, APA, $ 67.95
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Abstract
This paper takes a look at the food market. According to the paper, trends are moving from fast foods to more healthier, organic foods. The paper also discusses the important role that food plays in the social arena.
Outline:
Introduction
Food Industry Overview: Organic, Fruits and Vegetables, and Fast Food Sectors
Factors in the Changing Tastes of Society: From Fast Food to Organic
How Fast Food Restaurants are Reacting to the Shift to More Organic Foods
Conclusion
From the Paper
"To remain competitive, fast food restaurants have had to turn to innovative products, often redeveloping their product lines, to meet the changing demands of consumers for organic foods specifically, and healthier foods in general. The demand for organic foods has been the mechanism for industry evolution. As noted, McDonalds phased out their supersize menu items, in response to society's growing health concerns. In addition, they've begun to offer more healthy menu choices, such as low-fat items and fresh salads, to their customers, as well as promoting healthy lifestyles in their marketing campaigns. In the New England area, McDonald's even replaced their coffee with Newman's Own Organic blend, in an attempt to take further advantage of more organically-discriminating tastes of consumers. This move has been well-received in the region . In addition, new fast food restaurants are being introduced to the marketplace, in response to these new consumer demands. Company's like Healthy Express are still relatively small players in the industry, but are slowly garnering market share from their less healthy competitors ."
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Food Safety and Sanitation, 2008.
An analysis of food safety and sanitation requirements to prevent food and waterborne illness.
1,543 words (approx. 6.2 pages), 6 sources, APA, $ 50.95
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Abstract
This paper discusses the importance of food safety. It analyzes issues related to food safety, such as spoilage, food-borne pathogens and the microbiological quality of food. It then discusses sanitation regulations and standards with regards to food handling. The paper also looks at the two increasing trends of people desiring healthier nutrition and increasing global imports of produce and the effects these have on the potential for food and waterborne illness to expand.
Table of Contents:
Introduction
Literature Review
Food Safety
Sanitation
Solutions and Conclusions
From the Paper
"More importantly, interviews with sorters and packers later revealed that the tomatoes had not been washed at any site. The evidence indicated that the tomatoes were contaminated at a terminal distribution site instead of a more central site of production, processing, or distribution. Currently, new contributing factors are aggravating the issue of food safety. Among these factors are changes in food consumption and cooking practices; increased restaurant dining; diminished consumer immunity; increased time between production and consumption; government and food industry negligence; and poor management (Griffith, 2006). Adding to the problem are new strains of pathogens. Meanwhile, other trends are counteracting those factors. According to West (2006), a major advance for the food sector is that concepts such as hazard analysis and critical control point for food safety are currently aspects of management systems."
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Genetically Modified Foods in Africa, 2004.
This paper discusses the debate surrounding the use of genetically modified (GM) foods as food aid to African countries.
1,955 words (approx. 7.8 pages), 11 sources, MLA, $ 62.95
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Abstract
This paper explains that the debate over African nations refusing U.S. GM food aid encompasses a much larger scope than the Western debate over GM foods. The author points out that, not only must African nations consider the same human health and environmental implications of GM food as their Western counterparts, but also African countries must negotiate a minefield of political and economic concerns unique to the region. The paper states that the debate surrounding GM foods in Africa must take into consideration some uniquely African problems, including Africa's desperate need to feed its large population and the relative poverty of the African nations.
Table of Contents
Introduction
Background to Genetically Modified Foods and Food Aid
Arguments Supporting Genetically Modified Foods
Arguments against Genetically Modified Foods
The Pros and Cons of Genetically Modified Food Aid
Conclusion
From the Paper
"Later reports noted that Zambia's decision was influenced strongly by the UK-based BMA's fears about the spread of antibiotic resistance genes in FM foods to bacteria, and the potential for GM foods to cause allergies. Supporters of GM foods argue that the Zambia's decision was based on bad advice from the BMA. For example, the South African head of AfricaBio notes, "The American Medical Association backs GM food, as does the Royal Society in Britain, the Third World Academy of Sciences and the Food and Agriculture Organization". "
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Military Food Research, 2006.
The impact of military food research on the food industry.
1,325 words (approx. 5.3 pages), 5 sources, MLA, $ 44.95
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Abstract
The impact of military food research on the food industry has emerged in recent years as a topic of growing significance and importance to citizens, scientists and government officials alike. This paper explains that military research on food has had a significant impact on the food industry, mainly because military research in this area often consists of food preservation, nutrition and performance enhancements. The paper points out that all of these categories directly impact the economic and nutritional aspects of the food industry. Research indicates that food intake in the military is influenced by the same factors that influence food intake in non-military settings. This paper analyzes and discusses the impact of such research on the food industry as a whole.
From the Paper
"Military research on the food industry often consists of studies conducted on the diets of those serving in the military, and how those diets may be modified to improve performance. The National Academy of Sciences published a report in 2004 from the Institute of Medicine's Food and Nutrition Board concluding that combat soldiers engaged in extended field operations might improve their mental sharpness and physical stamina by eating a diet supplemented with specific food components. Similar research indicates that other food components also have been shown to have beneficial effects, but some do not live up to performance expectations. In the 2004 report, the Institute of Medicine's Food and Nutrition Board examined six food components; tyrosine, choline, carbohydrates, caffeine, carnitine, and structured lipids."
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"Born to Die", 2005.
A book review of David Noble Cook's "Born to Die" about the spread of disease amongst indigenous populations because of colonization.
1,256 words (approx. 5.0 pages), 4 sources, MLA, $ 42.95
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Abstract
The book "Born to Die" presents the provoking thesis that disease was the major cause of the European powers' seemingly never-ending colonial successes and conquests in Latin America, rather than these nations' prowess in military conquest. The paper examines Cook's thesis and looks how it can be applied to modern warfare as well.
From the Paper
"Why did the native populations, such as the Incas and the Aztecs, appear to be, not equals to be met with military and diplomatic force, but as victims born to die in the eyes of the invading European powers? Why were they not feared, despite the extensive technological capacities of their civilizations, and the detailed political and religious theology these civilizations created? Simply put, the invading Europeans came to regard them as sick and ailing bodies of a sick and ailing body politic, born to die because of their lack of immunity to European diseases, even more than European firearms."
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Nutritional Foods, 2004.
Considers the case of Nutritional Foods and a possible food poisoning outbreak.
1,840 words (approx. 7.4 pages), 5 sources, APA, $ 63.95
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Abstract
This paper considers the case of Nutritional Foods and a possible food poisoning outbreak. It concludes that an immediate recall is necessary, as well as the establishment of an ethics committee within the organization and a code of ethics to guide future actions.
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Food Service Waste, 2008.
A literature review focusing on the major problems of food wastage in food services.
1,345 words (approx. 5.4 pages), 0 sources, MLA, $ 45.95
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Abstract
This paper is a literature review on the topic of waste disposal in the food service. The aim of the paper is to examine the issues that pertain to this topic, mainly: how much waste food services generate, where and how does this wastage occur, what the disposal methods and techniques are available and which one are being utilized, and finally, if there is research in the field of waste reduction in the food services.
From the Paper
"The issue of food wastage in the food service is complex and extensive studies have been done where the causes and amounts of food waste were examined. This topic is of great importance not only because of the amounts of waste generated but also because of the economic costs of such unnecessary waste. The article by Edwards and Nash (1999) is one of many that examine and quantify food wastage, and this paper in particular examines the food wastage in the hospital food service management. They examined nine wards in total: there surgical, three medical and three elderly wards. The goal of their study was not to identify the reasons for the food wastage but rather to assess and quantify it. "
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