Foodborne illness
Foodborne illness is all too common is today’s society. Some examples are outbreaks associated with chair restaurants and cruise ships. In the text of your first post, imagine that family members you care about want to take a cruise. Having (nearly) completed a course on the principles of epidemiology, you are the best suited family member to make sure the disease risks are properly managed. When you ask about how the operators prevent foodborne illness, you are told:
“There is absolutely nothing to worry about here! High cooking temperature will sanitize food even if it was at room temperature for six hours (not that our highly trained kitchen staff would ever do this). You can rest assured that after the food is cooked, there will be no remaining hazard to human health and that all the pathogenic material would destroyed.”
In the text of your post, how might you tactfully but persuasively educate the operator? At a minimum, mention what types of microbial organisms cause foodborne illness and the steps that can be taken to handle and store food safely in order to prevent the growth of foodborne pathogens.
Sample Solution
Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. There are six types of microorganisms that cause food-borne illness. They are: bacteria, viruses, parasites, protozoa, fungi, and prions. Of note many foodborne pathogens also can be acquired through recreational or drinking water, from contact with animals or their environment, or through person-to-person spread. Following four simple steps: clean (wash your hands and surfaces often), separate (don’t cross-contaminate), cook (cook to the right temperature), and chill (refrigerate promptly) – can help protect you and your loved ones from food poisoning.
