Community Problem Report
by
Ruben Arzaga
April 8, 2011
Ms. Cecilia Ramos English 1311 class
It is estimated that about 1 out of every 6 Americans (48 million people) get sick, 128,000 are hospitalized and 3,000 die each year of food borne diseases. Worldwide estimates are hard to come by but in 2005, 1.8 million people died of diarrhoeal diseases alone.
Illness causing agents are classified in two groups. Known food-borne pathogens and unspecified agents. There are 31 pathogens known to cause food borne illness that are tracked by public health systems. Unknown agents include chemicals, microbes, and substances known to be contained in food but have not proven to cause illnesses. Of the 31 pathogens known to cause illness only a few are responsible for the most illnesses, hospitalizations, and deaths each year as can be seen by the tables below.
| Pathogen | Estimated # of illnesses | percentage |
| Norovirus | 0 | 58% |
| Salmonella nontyphoidal | 1,027,561 | 11% |
| Clostridium Perfringens | 965,958 | 10% |
| Campylobacter spp. | 845,024 | 9% |
| Staphylococcus aureus | 241,148 | 3% |
| Subtotal | | 91% |
| Pathogen | Estimated # of hospitalizations | percentage |
| Salmonella, nontyphoidal | 19,336 | 35% |
| Norovirus | 14,663 | 26% |
| Campylobacter spp. | 8,463 | 15% |
| Toxoplasma gondii | 4,428 | 8% |
| E.coli (STEC) 0157 | 2,138 | 4% |
| Subtotal | | 88% |
| Pathogen | Estimated # of deaths | Percentage |
| Salmonella, nontyphoidal | 378 | 28% |
| Toxoplasma gondii | 327 | 24% |
| Listeria monocytogenes | 255 | 19% |
| Norovirus | 149 | 11% |
| Campylobacter spp. | 76 | 6% |
| Subtotal | | 88% |
The majority of infections can be attributed to contaminated food or water. Because microbes are present everywhere, contamination may occur in many ways. Irrigation of farmland with water contaminated with animal manure or human waste, chickens infected with salmonella can pass it directly to the egg. An egg infected with salmonella is indistinguishable from an uninfected egg. Oysters can be infected with vibrio bacteria which is naturally present in oceans when the conditions are right.
Food processing and handling procedures is the most common form of contamination. Cross contamination can occur. This is when a contaminated source comes in contact with otherwise uncontaminated food. Unwashed hands by infected food handlers is the most common form of cross contamination. Intestinal microbes found in healthy animals may come in contact with the carcasses during slaughter is also a possibility.
The symptoms from food poisoning typically resemble flu symptoms and may range from mild to severe and can last from a few hours to several days. Abdominal cramps, nausea, vomiting, diarrhea, fever and dehydration are the common. If you experience double vision, inability to swallow, find it difficult to breath or speak, seek medical assistance immediately as these symptoms are associated with clostriduim botulinum. Far more serious complications can occur from listeria monocytogenes and clostridium botulinum such as spontaneous abortion or death. In general, young children, the elderly, persons with lowered immunities, and pregnant women including their fetuses are at greater risk.
Arthritis and other chronic disorders has been linked to food poisoning. Kidney failure caused by E. Coli O157:H7 is a particular concern for children between the ages of 1 and 10 since it is the leading cause of renal failure in otherwise healthy children. Inflammatory bowel disease and Guillain-Barre syndrome, a disorder that causes the body's immune system to attack the nervous system, are also associated with food-borne illnesses.
Most cases are mild and can be treated at home without requiring a visit to the doctor or hospital emergency room. Drinking plenty of fluids to replace those lost because of dehydration caused by diarrhea and avoid eating solid foods if vomiting.
Simple procedures such as washing ones hands, properly cooking food to kill bacteria and promptly refrigerating foods can prevent most cases of food-borne illnesses. Properly handling of foods and using clean utensils will cut down on cross contamination. Making these basic and simple procedures a habit can lead to a healthier and enjoyable life and avoid missing work, doctor visits and unpleasant hospitalizations.
