Question

Case Study Preventing Foodborne Illness at Gatherings Nicole attended a gathering of her co-workThe couple retumed home at 11 pM and ers on a warm Saturday in July. The themewent to bed. At about 2 A.M., Nicole knew some- of the party was international dining. Nicole thing was wrong She had severe abdominal and her husband were asked to bring an Argentinian dish, potato and beef empaneShe spent most of the next 3 hours in the das. They folowed the recipe and cooking bathroom with severe diarrhea. By dawn, the pain and had to make a dash to the bathroom. time carefully, removing the dish from the diarthea subsided and she started to feel bet- oven at 1p.Mx and keeping it warm by wrap- ter After a few cups of tea and a light break- ping the pan in a towel. They traveled in their fast, she was feeling like herself by noon car to the party and set the dish out on the buffet table at 3r.M. Dinner was to be served check your responses in Appendix A. at 4 PM However, the guests were enjoying themselves so much lounging around the host's pool and drinking ginger beer (also on the menu) that no one began to eat until 6PM Nicole made sure she sampled the empanadas that she and her husband made, while her husband did not. She also had some salad, ganc bread, and a sweet dessert Answer the following questions, and 1 Based on her symptoms, what type 2. Why is the beef the most likely vehicle for 3. Why is consuming food at large gather 5. How 4. What precautions for avoiding foodborne of foodborne illness did Nicole contract? this type of foodbone illness? ings risky? inness were ignored by Nicole and the rest substantially reduce the risk of foodbome iliness? :i: made with coconut of the people at the party?

Answer 1

1) ANSWER

Food borne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. The GI tract is a series of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of food borne illnesses include vomiting, diarrhea, abdominal pain, fever, and chills.

Most food borne illnesses are acute, meaning they happen suddenly and last a short time, and most people recover on their own without treatment. Rarely, food borne illnesses may lead to more serious complications.

NICOLE contrated with bacteria type food borne illness, However, bacteria in refrigerated or frozen foods become active again when food is brought to room temperature.mostly she contacted with solmonella bacteria. NICOLE had the symptoms like stomach cramps and diarrhea ,as the same symptoms caused by bacterial food borne illness.

• Salmonella, a bacterium found in many foods, including raw and undercooked meat, poultry, dairy products, and seafood. Salmonella may also be present on egg shells and inside eggs.

2) ANSWER

You can contract salmonellosis by consuming raw and undercooked eggs, undercooked poultry and meat, contaminated raw fruits and vegetables (such as sprouts and melons), as well as unpasteurized milk and other dairy products.

What foodborne organisms are associated with beef?

Escherichia coli can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. E. coli O157:H7 is a rare strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. The disease produced by it is called Hemorrhagic Colitis and is characterized by bloody diarrhea. E. coli O157:H7 is easily destroyed by thorough cooking.

Salmonella may be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. There are about 2,000 Salmonella bacterial species. Freezing doesn't kill this microorganism, but it is destroyed by thorough cooking. Salmonella must be eaten to cause illness. They cannot enter the body through a skin cut. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw, such as salad.

Staphylococcus aureus can be carried on human hands, nasal passages, or throats. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in the food. Sanitary food handling and proper cooking and refrigerating should prevent staphylococcal foodborne illness.

Listeria monocytogenes is destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. FSIS has a zero tolerance for Listeria monocytogenes in cooked and ready-to-eat products such as beef franks or lunchmeat. Observe handling information such as "Keep Refrigerated" and "Use-By" dates on labels.

3) ANSWER

Following are the possible and risk factors why food borne illness is seen more in high gatherings

1. Holding TCS foods at the wrong temperatures

   Assuming you aren’t interested in a buffet of bacteria, you should know that foods with high moisture content are more susceptible to bacterial growth and can be dangerous to consume if held at the wrong temperatures.

   Meat, dairy, cooked vegetables, and sliced fruits are just a few of the foods considered to be “TCS” foods, or foods that require time or temperature control for safety. When preparing foods that will not be eaten immediately, such as foods in a buffet line, food should be kept—or held—at the right temperature in order to prevent bacteria from growing to dangerous levels.

   Hot food should be held at 135°F or hotter; cold food should be held at 41°F or colder. And don’t forget to check the temperature of held food frequently.

2. Cooking foods to the wrong temperatures

   It is a common misconception that all food bacteria are destroyed simply by adding heat. The truth is, not all foods are cooked equal.

   Some pathogens that live on animal products, such as Salmonella, can only be killed at specific temperatures. If these temperatures are not reached during cooking, the bacteria may not be killed and reduced to safe levels for consumption. Therefore, internal temperatures and cooking times should vary depending on the food. Consult this Cooking Times & Temperatures poster to be sure food is cooked properly.

   It is also important to note that some pathogens, such as E. coli (Escherichia coli), create heat-stable toxins that cannot be destroyed by cooking, no matter the temperature. To prevent the spread of foodborne illness from these pathogens, make sure to hold cooked foods to the correct temperatures, always rinse fruits and vegetables, and only buy from approved suppliers.

3. Using contaminated utensils and equipment

   Dirty or contaminated utensils and equipment can transfer contamination to food and cause foodborne illness. Contamination can happen in a number of ways. With lack of proper cleaning and sanitation, old food residue or dangerous pathogens can build up on utensils or equipment.

   Be sure to clean and sanitize your equipment and utensils anytime you’re switching tasks, after working on a task for 4 continuous hours, or anytime you think your workstation could be contaminated.

4. Failing to follow personal hygiene rules

   Everyone’s least favorite garnish should be germs. Good personal hygiene is essential for eliminating tens of thousands of bacteria and viruses that could otherwise be transferred to food. Some hygienic necessities for food preparation include showering, wearing clean clothes, and washing hands. In fact, one of the biggest causes of foodborne illness outbreaks is improperly washed hands.

5. Purchasing food from unsafe sources

   As a kid, you were told not to take candy from strangers; as an adult, you should know that you must never purchase food from unapproved suppliers. Government regulators have created policies, systems, and benchmarks to help ensure that food leaves factories, slaughterhouses, and farms in a safe condition.

   Approved suppliers have been inspected and found to be compliant with these rules. Buying food from unapproved suppliers means gambling with food safety. Always purchase from approved suppliers.

4) ANSWER

The following are the precautions ignored by NICOLE and other party members are ignored which led them to food borne illness

Keep clean

• Wash your hands before handling food and often during food preparation

• Wash your hands after going to the toilet

• Wash and sanitize all surfaces and equipment used for food preparation

• Protect kitchen areas and food from insects, pests and other animals

Separate raw and cooked

• Separate raw meat, poultry and seafood from other foods

• Use separate equipment and utensils such as knives and cutting boards for handling raw foods

• Store food in containers to avoid contact between raw and prepared foods

Cook thoroughly

• Cook food thoroughly, especially meat, poultry, eggs and seafood

• Bring foods like soups and stews to boiling to make sure that they have reached 70°C. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer

• Reheat cooked food thoroughly

Keep food at safe temperatures

• Do not leave cooked food at room temperature for more than 2 hours

• Refrigerate promptly all cooked and perishable food (preferably below 5°C)

• Keep cooked food piping hot (more than 60°C) prior to serving •

Do not store food too long even in the refrigerator

• Do not thaw frozen food at room temperature

Use safe water and raw materials

• Use safe water or treat it to make it safe

• Select fresh and wholesome foods

• Choose foods processed for safety, such as pasteurized milk

• Wash fruits and vegetables, especially if eaten raw

• Do not use food beyond its expiry date