Food Borne Illnesses AssignmentSome bacteria, protozoa, and .docx

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Food Borne Illnesses Assignment Some bacteria, protozoa, and viruses that cause foodborne illness are: E.coli, Salmonella Norovirus Staphylococcus aureus Clostridium botulinum Campylobacter Clostridium perfringens Hepatitis A. Giardia (mainly water) Listeriosis Research all of the foodborne illnesses listed above and report the following information for each. Disease name and whether it is a bacteria, protozoa, or virus Type of contamination (infection or intoxication) Infectious pathway (how is this pathogen transmitted to humans?) Possible sources and foods affected Symptoms Incubation period Treatment Current statistics, how many affected, where, when etc. https://www.cdc.gov/foodborneburden/index.html (Links to an external site.) Include a title page and a reference page. You may create a table if you would like. Complete sentences are not necessary. No Plagiarism .

Education

Infectious pathway (how is this pathogen transmitted to
humans?)
Possible sources and foods affected
Symptoms
Incubation period
Treatment
Current statistics, how many affected, where, when etc.
https://www.cdc.gov/foodborneburden/index.html (Links to an
external site.)
Include a title page and a reference page. You may create a
table if you would like. Complete sentences are not
necessary. No Plagiarism

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Nowadays, there is a demand for novel drugs to prevent these infections and the emergence from mutation of microorganisms. Given the rising incidence of resistance to synthetic antibiotics and in light of the rising costs of medicines it is well-timed to search for natural products such as plant derived antimicrobial drugs to reduce the resistance of microorganisms. Pandan (Pandanus amaryllifolius), in addition to synthetic alternatives, has the potential of antibacterial activity. The antibacterial properties of established. For that reason, the research proponents of this study aims to assess the antibacterial properties of pandan with the end view of providing low cost of medications and the prevention of resistance. This research analyzed the in vitro activity of pandan leaves crude extract against bacterial isolates such as Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853. About 1 kilogram of freshly collected pandan leaves was subjected to water distillation and the filtrate was concentrated using rotary evaporator. The crude extract was then used for the phytochemical analysis. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of pandan against the said microorganisms were examined. This study also determined the stability of pandan as to pH and temperature.

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LIVING WITH THE EARTH CHAPTER 7 EMERGING DISEASES Esherichia coli on EMB plate Objectives for this chapter A student reading this chapter will be able to: 1. Differentiate the emerging infectious diseases in the United States and those occurring worldwide. 2. List and recognize the 6 major reasons associated with the emergence of infectious diseases. 3. Explain the likely reasons for the emergence of specific infectious diseases. Objectives for this chapter A student reading this chapter will be able to: 4. Identify, list, and explain the etiological agents, the epidemiology, and the disease characteristics of the major emerging infectious diseases including: influenza, hanta virus, dengue fever, ebola, AIDs, Cryptosporidiosis, Malaria, Lyme disease, Tuberculosis, Streptococcal infections, and E. coli infections. Objectives for this chapter A student reading this chapter will be able to: 5.Recognize and explain the practical approaches to limiting the emergence of infectious diseases. EMERGING DISEASES INTRODUCTION Infectious diseases continue to be the foremost cause of death worldwide. The Centers for Disease Control and Prevention (CDC) reported a 58 percent rise in deaths from infectious diseases since 1980. Emerging Diseases in the United States Cryptosporidium AIDS Escherichia coli Hanta Virus Lyme Disease Group A Strep Emerging Diseases Worldwide What is an Emerging Infectious Disease The term "emerging infectious diseases" refers to diseases of infectious origin whose incidence in humans has either increased within the past two decades or threatens to increase in the near future. REASONS FOR THE EMERGENCE OF INFECTIOUS DISEASE There are a number of specific explanations responsible for disease emergence that can be identified in most all cases (Table 7-1a-d). Table 7-1a Viral Viral diseases that have been identified since 1973 1977 Ebola, Marburg Origin undetermined. (Importation of monkeys associated with outbreaks in these primates in Europe and the United States) 1980 HTLV Influenza (pandemic) Pig-duck agriculture thought to contribute to reassortment of avian and mammalian influenza viruses 1983 HIV Transmission by intimate contact as in sexual transmission, contaminated hypodermic needles, transfusions, organ transplants. Contributing condition that spread the disease include war or civil conflict, urban decay, migration to cities and travel 1989 Hepatitis C Transmission in infected blood such as by transfusions, contaminated hypodermic needles, and sexual transmission 1993 Hantaviruses Increased contact with rodent hosts because of ecological or environmental changes Adapted from Morse.24 Table 7-1b Viral Diseases that have re-emerged Argentine, Bolivian hemorrhagic fever Agricutural changes that promote growth of rodents Bovine spongiform encephalopathy (cattle) Alterations in the rendering of meat products Dengue, dengue hemorrhagic fever ...

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Foods deteriorate in quality due to a wide range of reactions including some that are physical, some that are chemical, some enzymatic and some microbiological. The various forms of spoilage and food poisoning caused by microorganisms are preventable to a large degree by a number of preservation techniques, most of which act by preventing or slowing microbial growth. These include freezing, chilling, drying, curing, conserving, vacuum packing, modified atmosphere packing, acidifying, fermenting, and adding chemical preservatives. This is section 13, Chemical food protection. We’ll look at the other food preservation mechanisms in future modules. 1 From the moment a food source is harvested in begins to deteriorate. It is estimated that 25% of the worlds food is lost to microbial decay annually. This equals more than a billion dollars per year. 2 Salting as a means of preserving foods predates written history. The Mesopotamians were known 3000 B.C.E. generally used salt to preserve meat and fish. Early Roman writers such as Cato (234‐149 B.C.E.) clearly explained the need to salt perishable meats and vegetables to preserve them. We have already seen in past chapters that salt binds water reducing water activity and also is toxic to enzymatic and DNA processes in cells. 3 Today, nearly all manufactured foods have different chemical preservatives because it makes financial sense. Food additives maintain or improve freshness, safety, nutritional value, taste, texture, or appearance. Consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. 4 No audio. 5 No audio. 6 In the United States, neither the Food and Drug Administration (FDA) nor the U.S. Department of Agriculture (USDA) has labeling claim rules for “natural." The FDA explicitly discourages the food industry from using the term. The Food, Drug, and Cosmetic Act prohibits labeling that is false or misleading, but does not give any specifics. The USDA's Agricultural Marketing Service has a standard for organic food, but there is no legal definition for natural foods. Despite no legal U.S. definition for natural foods, there are numerous unofficial or informal definitions, none of which are applied uniformly to foods labeled "natural". 7 So, are food chemical additives safe? 8 In 1958, the US created food additive legislation stating that the FDA must approve all food additives and ingredients that are not generally recognized as safe. The GRAS list contains food additives that have been used historically and have shown no hazards during that time. Easily recognized examples are sodium chloride, sucrose and acetic acid. Less easily recognized are many of the common food preservatives such as sodium benzoate, potassium sorbate, and calcium propionate. 9 The U.S. FDA maintains a list of over 3000 approved, generally recognized as safe, food ingredients including food.

Foods deteriorate in quality due to a wide range of reactions .docx

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Food Truck to Ethiopia · Define what kind of food · Coffee is a big deal · https://theculturetrip.com/africa/articles/can-coffee-tourism-save-these-countries-coffee-species-from-extinction/ · Largely vegetarian · Gluten Free / vegan friendly · Maybe Breakfast food · https://ethiopianfood.wordpress.com/2014/05/01/a-short-qurs-on-ethiopian-breakfast/ · Maybe our company can have an app so that people can order and pay on the app before picking up their food - this way we have more to cover under “technology environment” · By around 9 or so each morning, the Fojol Bros.’ Twitter page announces Benethiopia’s location. They begin serving between 11:30 and noon, and they serve until they run out of food, usually by 2. A line begins to form soon after the truck arrives at its daily destination, and by noon it’s a dozen people long and stays that way until there’s nothing left to sell, at which time they tweet once more that they’re closed for the day. https://ethiopianfood.wordpress.com/2011/07/21/ethiopian-food-on-wheels/ Table of Contents 1. Introduction a. Nestled in the center of the country,Ethiopia‘s capital city, Addis Ababa, is quickly evolving and growing. Addis captures much of the diversity unique to the country, with over80 distinctive languages and numerous dialects belonging to a variety of religious communities and peoples. The city takes pride in its diversity, which is perhaps best represented by the city’s food culture and lively restaurant scene b. 2. About Company-Laura Located in the bustling area of Addis Abada, Sishu is one of Ethiopia’s most popular and trendiest restaurants. While Sishu serves a variety of sandwiches, the restaurant has become known for the burgers. With homemade sweet buns, delectably seasoned ground meat, tangy homemade sauces, and crisp French fries, both locals and tourists palates go wild when tasting the food at Sishu. Drawn mostly from word of mouth, crowds flock to Sishu throughout the day. Initially established by American expat Mathews Teshome and local Selamawit Deneke, the twosome was able to create a space with delicious food based on both American and Ethiopian cultures. Sourcing as many ingredients locally as possible, the restaurant focuses on food quality and taste. Since the demand for burger places in Addis is extremely high, customers would likely forgive a miss in quality. However, the two partners are very focused on constantly improving and keeping service standards high. To maintain high service standards, the restaurant hires more staff than the minimum requirement and slowly training new employees to avoid mistakes. Moreover, new employees come by referrals, and are often a mix of Ethiopians and expats, so that cultural barriers and differences can be navigated through the different perspectives. Additionally, Sishu keeps productive high and employees happy by paying them double what they would make elsewhere maximizing its limited resources with the formation of revenue .

Food Truck to Ethiopia· Define what kind of food· Coffee is a .docx

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