Bacteria, Viruses, and Food in the Kitchen: How Safe is the American Consumer? Research Paper

Bacteria, Viruses, and Food in the Kitchen: How Safe is the American Consumer?
A discussion on food borne illnesses, such as salmonella and E. coli, and their prevention.
# 153917 | 0 words | 0 sources | 2014 | US
Published on Jun 16, 2014 in English (Analysis) , Nutrition (Food) , Biology (General)

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From the Paper:

"Ranging from harmless to life threatening, food borne illness is a growing concern to the American public as industrialized food's popularity rises. Many people do not have the necessary knowledge to avoid food borne illnesses, but even with the necessary knowledge the public still has a high risk of contracting a food borne illness thanks to contaminated industrialized food. Food borne illnesses can range from three-day bouts to lethal to symptoms that last a lifetime, and surprisingly more than most outbreaks are completely preventable. The U.S is notorious for its highly mechanized food production system and the fast food industry. Relating to that statement, six and half million Americans contract a food borne infection every year, which should hint to the public and politicians alike that there are vital errors in the U.S food production system ("Food Safety"). Some would argue Americans are wasting tax dollars for organizations to 'protect' them from food borne illness and then argue that funding should be slashed more and more; but it is hard to put a monetary value on the health of the American public. Although infectious diseases are the primary cause of death anymore, new and emerging diseases that kill Americans are infectious diseases such as E. coli and Listeria (Manning, "Clinical"). The high infection rate of food borne illnesses is a result of poor public knowledge, lapses in government-funded institutions, and alarming industrial techniques but implementing better-funded inspection services and educating the public can fix these major problems.
"If the general public were to have more information on food borne illnesses, their ability to defend themselves against infection would greatly increase. Escherichia coli, listeria, and salmonella: there are many different types of food borne illness bacteria that can range in severity within each infection (Manning, Deadly). Salmonella is an excellent food borne bacteria to use as a reference for other food borne illnesses caused by bacterium, as its basic biology is reflective of a litany of others (Manning, Deadly). Many people often believe they have the flu when, in fact, they are infected with Salmonellosis (because the initial symptoms are similar); this error can sway people from receiving the proper treatment for example (Satin, "Infective"). This lack of treatment could directly affect the gravity of the infection and could have been lessened should treatment had been treated earlier in the contraction."

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