Question

please don't use handwriting .. i need unique answer don't copy and paste

1. What foodborne pathogen has been associated with stillbirths? (I need 3 to 5 sentences)
2. What foods have been suspected of carrying the pathogen? (I need 3 to 5 sentences)
3. Suggest methods of prevention of foodborne illness from this cause? (I need 3 to 5 sentences)

Answer 1

1. Foodborne illness is an illness that comes from a food. The person will have a mild flu. Symptoms of foodborne illness can be mild or severe.The 6.5 million women who are pregnant each year in the U.S. are at increased risk for some types of foodborne illness. Some foodborne illnesses can cause a woman to have a miscarriage or stillbirth.

Pathogens causing food borne illness:

• Listeria monocytogenes

• Toxoplasma gondii

• Salmonella

• Campylobacter jejuni

Listeria monocytogenes:

Listeria can grow at refrigeration temperatures. If a food becomes contaminated and is stored in the refrigerator for long periods of time, a person can develop listeriosis after eating the food. Luckily, proper heating kills Listeria. About 1 in 3 cases of listeriosis occurs in pregnant women, which means over 800 pregnant women in the U.S. get listeriosis each year.

Toxoplasma gondii:

Cats are carriers of the Toxoplasma parasite, and can pass it to people, food or animals. It is passed through the cat litter box, but also can be present in soil contaminated with cat feces. Raw or undercooked meat is another source of the Toxoplasma parasite.

It is estimated that 400 to 6,000 babies are infected each year with T. gondii because their mothers acquired the infection during pregnancy.Most healthy people do not show symptoms when first exposed to this parasite. They develop a protective immunity that keeps them from getting sick in the future from Toxoplasma..

Salmonella and Campylobacter jejuni:

These bacteria are grouped together because both are found in the intestinal tracts of animals and are sources of foodborne illness with fever. Together, they cause nearly 5 million cases of foodborne illness each year in the U.S. While pregnant women aren’t at higher risk than other adults for becoming ill with these pathogens,severe infections with Campylobacter jejuni or Salmonella, may be passed to the fetus and cause abortion, stillbirth or premature labor.

2.Foods carrying pathogens:

The most important way to reduce risk of Listeria is to keep refrigerator below 40ºF and use perishable and ready-to-eat foods as soon as possible or within 4 days.

Listeria monocytogenes

These are bacteria most often found in high protein foods that are served raw (e.g., raw milk or fish) or without reheating (e.g., deli meats, hot dogs, seafood salads).

Toxoplasma gondii:

Raw or undercooked meat

Salmonella and Campylobacter jejuni:

Both pathogens are commonly associated with raw (unpasteurized) milk, raw milk products, and raw or undercooked meat and poultry. Salmonella is also associated with raw or undercooked eggs and raw sprouts. Both pathogens may end up in salads and other foods through cross-contamination.

3.Methods of prevention:

Listeria monocytogenes

• Raw (unpasteurized) milk, raw milk cheese and yogurt products.
• Soft cheeses made from raw milk (Feta, Brie, Camembert, blue veined cheeses, queso fresco, queso blanco and Panela).
• Refrigerated smoked or precooked seafood such as shrimp, crab and deli seafood salads.
• Hot dogs, deli meats and pâté, unless reheated to steaming hot before serving or reformulated to prevent Listeria.
• Raw or undercooked seafood (e.g., sushi, sushami or ceviche).

Toxoplasma gondii:

• Use a thermometer to make sure meat and poultry (including ground meats) are cooked to safe temperatures.
• Wash hands often, especially after handling pets and working in the garden.
• Have another family member clean the cat litter box.
• Clean kitchen counters before preparing food, in case your pet has been climbing on them!

Salmonella and Campylobacter jejuni

• Avoid eating raw or undercooked eggs.
• Use only pasteurized milk, cheese and yogurt.
• Use only pasteurized fruit juices.
• Use a food thermometer to make sure meat and poultry (including ground meats) are cooked to safe endpoint temperatures. • Avoid eating raw sprouts (alfalfa, clover, radish and broccoli)
• Thoroughly rinse fresh fruits and vegetables under running water before eating.

Precautons:

Step 1: Practice Personal Cleanliness

Step 2: Avoid Cross-Contamination

Step 3: Cook Foods Adequately

Step 4: Keep Foods at Safe Temperatures