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Foodborne Illness

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The paper talks about the causes of Food borne illness and its contributing factors

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1. Have you ever had foodborne illness? What do you think caused it?
Yes I have. From the fact that foodborne illness is brought about by the ingestion of food or drinks contaminated with pathogenic bacteria, viruses and parasites, I personally think that the contamination of the food by bacteria, viruses or other harmful toxins may have caused the foodborne infection…………………

2. Of the foodborne pathogens what is the common and why?
Bacteria are the most common foodborne pathogen. This is because they are inherent in the product or due to mishandling of the food. Bacteria reproduce by cell division thus they multiply very fast within a very short period of time and with nutrients from the food they can multiply to a dangerous level. They are found in most animal product and are transmitted through undercooked meat, unpasteurized milk, contaminated water, raw eggs etc. The pathogen is transmitted from person-to-person through unhygienic waste disposal of the infected individual and food handling, thus getting into………………..

3. What are the most contributing factors causing foodborne illness?
There are a number of contributing factors which includes;-
I. Failure to follow personal hygiene.
Personal hygiene is essential to eliminate thousands of pathogenic bacteria and viruses that may be transmitted to the food. During food preparation most……………………….

II. Cooking food to the wrong temperatures.
Misconception that all bacteria are killed by slight temperature increase has contributed to the outbreaks of foodborne diseases. Different foods are cooked differently, for instance some pathogens in animals products die at a specific temperature therefore……………………….

III. Holding TCS foods at the wrong temperatures.
At the wrong temperatures the food with high moisture content are susceptible to bacterial growth thus it’s unsafe for consumption. Foods like; meat, milk, sliced fruits and cooked vegetables require temperature control for safety (TCS)………………………….

IV. Using contaminated utensils and equipment.
Contaminants can be transferred from the dirty or contaminated equipment to the food. Due to poor sanitation and cleaning………………..