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COURSE: ENVIRONMENTAL HEALTH
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TOPIC: Foodborne Disease of Toxicants
The effect of contaminants in food, either foodborne disease or toxins, can vary greatly depending on the age, ethnicity, and genetic make-up of the exposed individual. For example, some ethnicities are more at risk for adverse outcomes from certain pesticides than others, as they tend to metabolize these pesticides differently. Understanding the risks involved with contaminated food is critical to putting correct measures in place for the prevention of resulting health issues.
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Respond to the following:
•Visit the FDA Bad Bug Book site and choose a foodborne illness agent from the site (I want you to write on Staphylococcus Aureaus)
Be very careful that your posting focuses on FOOD and not WATER.
Research the issue (Staphylococcus Aureaus)and then answer the following:
•Describe the foodborne agent and the significance of the health risk by discussing such aspects as morbidity, mortality, incidence, prevalence, exposures, and costs to society as they relate to your chosen foodborne agent. Validate with references and statistics.
•Discuss community health prevention measures for exposure to this agent. Be sure that you are presenting public health or environmental stewardship interventions and not personal interventions. You may discuss interventions that already exist, or you may discuss your ideas for interventions that are not currently implemented or fully utilized but that you think have merit.
•Present one or more barriers that make it difficult to reduce or eliminate this problem.
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RESOURCES THAT CAN BE USED:
*The Bad Bug Book (Info on Staphylococcus Aureaus)
http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm
This is a link to an FDA handbook which provides basic information on fooborne pathogenic microorganisms and natural toxins
!!!Please make sure that whatever articles that you decide to use are primary research articles!!! And as always, NO PLAGERISM.
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