You are one of the Centers for Disease Control Food Safety Investigator who has

Question

You are one of the Centers for Disease Control Food Safety Investigator who has been put in charge of finding out what happened. 1. What aspects of this case are important in any decision you make? 2. What do you suspect occurred? What leads you to your suspicion? 3. Obviously, the cause could be anything. However, if foodborne illness was indeed the cause, which type (biological, chemical, physical) do you suspect? What leads you to that decision? Why? 4. Elaborate on the type of foodborne illness that you chose: a. Which one is it? b. What are the symptoms of this type of illness? c. How is it transmitted? d. How common is it? e. How do you avoid it? 5. What could patient X have done to avoid this problem in the first place? 6. What should anyone do if they suspect they were the victim of foodborne illness? Use the following website as a guide:

Explanation / Answer

Food borne illness can result from bacteria, virus, parasites that contaminate the food. They cross through the intestinal walls crossing the stomach. They also harbor the intestine. The toxins produced by them is absorbed by the blood stream and invade the deeper body tissue. Organisms incude Clostridium, Salmonella, E.coli, Bacillus cerus and Shigella. The cause of this illness is biological. Symptoms include stomach upset, abdominal cramps, nausea, vomiting, diarrhea, fever, dehydration. Transmitted through uncooked or raw food. Unsanitized kiten surfaces and utensils are other causes.

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