Safetyand Community Care
Safetyand Community Care
Food-borneillness is a malady brought about by the catastrophic bacteria andother microscopic germs contained in the food and beverages thatpeople consume daily. These harmful substances tend to affect thegastrointestinal tract systems of the human body. Among other harmfulcausative agents of the food-bones illness includes the parasites,viruses and other dangerous chemicals. The community should know thatthe gastrointestinal system is a primary organ of the human systemthat is vulnerable to be attacked by the aforementioned harmfulsubstances. The GI system connects the mouth and the anus of theentire human body system. As such, people in the community shouldtake key attention to what they consume because the food follows aseries of tubes before being ejected as waste.
Oneaspect that the community should get insight about the food-boneillness is that it occurs abruptly and causes infections within ashort period of times. Despite the fact that people may get out ofthe quagmire within a very short period. The disease should betreated with very keen concerns by all individuals in the community.This is because people tend to assume the repercussion of the illnessand think that they will recover out naturally. This is a commonphenomenon in the contemporary society we live in (Ebel,Williams, Cole, Travis, Klontz, Golden & Hoekstra, 2016).
Recentstatistic survey points out that approximately 3000 people face deathin the USA per year due their tendency of assumptions on the symptomsof the disease. The statistics further postulates that over 48million inhabitants experience symptoms of the foodborne illnessannually in the country. As such, it calls for the effort of parentsand everybody to take much attention about the risk that the diseaseis likely to expose their life and their human system.
Todescribe the scope of foodborne illness, I will begin with its causeswhereby bacteria serves as the most dangerous substance that causesfoodborne illness on people. Bacteria are known as microscopicorganisms that affect the gastrointestinal tract. However, allbacteria are not considered harmful to the human system. The mostcommon bacteria that causes infection of the GI is the E-coli whichis usually located in the cows. E. coli is typically acquired duringslaughtering of the infected cow. To prevent such bacteria fromcontaminating the meat, people in charge of the slaughtering processshould keep keen attention to make sure that the flesh of the cowdoes not get in contact with the faces or the material from theintestines. Other causative agents include most food substances thatwe purchase and eat daily. These materials may contain E. colibacteria depending on the nature of E. coli it may find habitationon the outermost part of the food. Hygiene, therefore, will serve thegreatest strategy in keeping away from E. coli.
Ithas several common symptoms such as severe diarrhoea and dehydration.Its severity is that it may lead to deaths as much as people mayassume its effects. Some bacteria survive in favourable conditionssuch as high moisture content and may pose a threat of life to manypeople in return. It is a holistic advice that people should beconscious of these conditions that may favour survival of suchbacteria around their natural habitat. To prevent ourselves from suchdangers, it is advisable that people clean their hands before takingany food anywhere in the community. Also, cleaning all the raw foodand even skinning them thoroughly before eating is also a techniqueto prevent bacteria. The community is as well advised to check andmaintain a regular check on the local health Chamber to gain insightof the kinds of restaurant and hotels that are susceptible due to theimproper sanitation exhibited during the health survey. People arealso advised to clean their hands after interacting with the animalsin the farm. Another primary strategy to keep away from beingcontaminated by the E. coli is taking treated water. People should bediscouraged from talking raw substances such as milk, fruits, andmeat.
HealthCare Providers Handout
Food-boneillness is mostly caused by the bacteria called E. coli. Thisbacterium is commonly found in the human bodies and the intestinaltract of most animals such as cows. Particularly, E. coli 0145 and E.coli 0121: H19 is responsible for producing the contaminant by thename Shiga toxin which is substantially known to cause foodborneillness to human beings. According to the 2011 CDC documentations,people hospitalised for E. coli infections were about 2000 every year(Kintz,Brainard, Hooper & Hunter, 2017).
Thegreat source of the E. coli bacteria is food substance which accounts69 % sources. The second source of the bacteria is water whichmanifests about 18%. Thirdly, the animals located within the humanecosystem accounts for 8% source of the E. coli bacteria. Finally,the relationship and interaction among person may serve a modestsource of the bacteria which accounts for 6% sources. Health caregivers are supposed to get an insight of these sources to give properand workable directions of the patients as they struggle to offermedication to the patients.
Conceptually,E. coli 0157: H7 is a type of bacteria that gets in into the humansystem as a result of taking contaminated food substance (Min,Roh, Niemira, Boyd, Sites, Uknalis & Fan,2017).These food substances include the raw products. Also, waste from theaffected animals may contaminate the water, and when human beingconsumes such substances they may take the pathogen thus may exhibitfood poisoning symptoms. According to the recent research survey,many cases of food poisoning are greatly due consumption of fruitsand vegetables. Water contamination is also a subsequent case thathas been reported to cause foodborne illness in the patients. Humanto human interaction is also a threat to the rising cases offoodborne illness. It has been noticed that some individuals do notexhibit food poisoning symptoms, but they tend to carry theinfectious bacteria E. coli.
Thescope of illness is largely manifested in its symptoms, and itusually takes a short time on mature people and tends to take muchtime on the young people. Food-bone illness is described as acute inalmost all people. This is a very prudent element that healthcaregivers should incorporate when assessing victims of suchdangerous diseases. That is, it tends to show off within a span oflimited time. Furthermore, some victims may heal up without realisingthe manifestation of the illness. As much as this is a case, thedisease may be fatal to the victims` people as most of them end upfacing death at long last. It is the responsibility of healthcaregivers to analyse the scope of the food-bone illness and devisetechniques on how they can prevent it through patients.
Accordingto the WHO survey, rampant cases foodborne poisoning has led todeaths of 420000 people every year. Subsequently, the study indicatesthat over 125000 infants die every year just because of the disease.The typical symptoms of this disease are nausea, vomiting, anddiarrhoea. Consequently, the malady may lead to cancer, liver andkidney dysfunction and sometimes mental disorder. Health caregiversshould devote their focus to prevent this kind of disease throughcoming up with integrative techniques and strategies that pronouncepolicies of food safety and education on how to prevent the peoplefrom food poisoning.
Asthe saying goes " prevention is better that cure" healthcare providers should educate people oh how to maintain high orderhygiene on their all-around sections of ecosystems rather waiting forthe patient to fall victims so that they can offer treatment. Some ofthe methods used to treat food-bone illness include givingantibiotics to the patients as well as hospitalisations forcatastrophic symptoms such as dehydration, HUS and paralysis.
Ebel,E. D., Williams, M. S., Cole, D., Travis, C. C., Klontz, K. C.,Golden, N. J., & Hoekstra, R. M. (2016). ComparingCharacteristics of Sporadic and Outbreak-Associated FoodborneIllnesses, United States, 2004–2011. Emerginginfectious diseases, 22(7),1193.
Kintz,E., Brainard, J., Hooper, L., & Hunter, P. (2017). Transmissionpathways for sporadic Shiga-toxin producing E. coli infections: Asystematic review and meta-analysis. InternationalJournal of Hygiene and Environmental Health, 220(1),57-67.
Min,S. C., Roh, S. H., Niemira, B. A., Boyd, G., Sites, J. E., Uknalis,J., & Fan, X. (2017). In-package inhibition of E. coli O157: H7on bulk Romaine lettuce using cold plasma. FoodMicrobiology, 65,1-6.