Biological and Ergonomic Hazards

Biological and Ergonomic Hazards

Several categories of disease-causing germs have the potential to contaminate foods, resulting in food poisoning. Researchers have established that more than 250 foodborne infections are caused by parasites, viruses, and bacteria (CDC, 2015). Common manifestations of these foodborne diseases include diarrhea, cramps, vomiting, and nausea. One such microorganism responsible for widespread cases of food poisoning is the Salmonella species, a bacterium that is thought to cause nearly 1.35 million infections (salmonellosis) annually in the U.S., with 26,000 and 420 hospitalizations and deaths, respectively (CDC, 2020). The CDC also reports that a majority of patients who get salmonellosis start showing symptoms (especially stomach cramps, fever, and diarrhea) between six hours and six days after exposure, with most likely to recover without undergoing particular antibiotic therapy.

In some cases, the symptoms can get severe, necessitating hospitalization. With salmonella infections and other foodborne diseases being widespread globally, some people have the misconception that warming food can kill the germs causing food poisoning. Thus, this case study will not only aim to highlight the guidelines the community and owners of food establishments can follow to improve food safety, specifically prevent the incidence rates of salmonellosis, but also confirm whether reheating food leftovers can improve its safety.

Guidelines to Follow to Improve Food Safety and Prevent Salmonellosis

One of the most important facts to note before analyzing how salmonellosis can be prevented at home and in restaurants is that the disease can be spread by eating contaminated food, such as chicken nuggets, frozen pot pies, nut butter, fruits, pork, chicken, eggs, vegetables and so on. Contaminated food also sometimes tastes and smells normal, which is why it is imperative to understand infection prevention measures. The second most important fact is that salmonella can be spread from animals to humans as well as from one individual to the other. Thirdly, Salmonella infection is more frequent during warm summer climates, meaning that precautionary measures should be tightened during this period compared to any other season. Therefore, the following measures should be taken by communities (at home) and restaurants:

Community Measures

1. Sanitize and wash cooking surfaces (including utensils, cutting boards, refrigerators, sinks, and shelves) used to preserve potentially contaminated foods.
2. Freeze and refrigerate perishable foods, leftovers, and prepared foods within two hours (or one hour if the room temperatures exceed 90° F (CDC, 2020).
3. Wash and clean your hands thoroughly using warm water (or running water) and soap after touching animals or pets or their water, food, habitats, poop, or belonging.
4. Wash and clean your hands thoroughly using soap and warm water (or running water) after assisting an individual with diarrhea or any other symptoms of foodborne diseases or after using or cleaning the toilet.
5. Avoid letting individuals diagnosed with Salmonella prepare drinks or food or wash utensils.
6. Cook food thoroughly at the appropriate temperatures and for the recommended durations.
7. Avoid kissing lizards, turtles, chicken dogs, cats, or any other animals or pets.
8. Avoid letting older adults or children below 5 (with a weakened immune system) touch or play with high-risk pets and animals.
9. Avoid drinking or eating around high-risk animals or near their roaming or sleeping areas.
10. Regularly take your pets to the veterinarian for a checkup. Keeping the pet healthy increases the chance of keeping your family healthy.

Restaurant Measures

According to the U.S. Food & Drug Administration (2019), besides the guidelines named above (especially food refrigeration and cooking at the right temperatures), restaurants can reduce the spread of Salmonella by:

1. Carrying out frequent/regular sanitization and cleaning of utensils, cutting boards, sinks, and refrigerators used to cook, prepare, and process drinks and foods to reduce the risk of cross-contamination of pathogens. One tablespoon of chlorine bleach should be added to one gallon of hot water.
2. Staff members (as well as customers) should regularly wash hands with soap and warm water (or running water) following the sanitization and cleaning process.
3. Sanitize and wash the display surfaces and cases that are used to potentially prepare, serve, and store food, fruits, and drinks.
4. In case of suspected food contamination, especially by Salmonella, the restaurant owners or operators should immediately contact local health officials as well as communicate with the customers about the contamination.

Reheating Food Leftovers and Food Safety

Even though some critics contend that reheating food leftovers is dangerous and unsafe, there is very little research to disprove the fact that food reheating can render leftovers safe for human consumption. In fact, reheating food is a common practice that has been in place since pre-historic times. However, studies have shown that reheating properly refrigerated or frozen food is the best way of guaranteeing the safety of the leftovers. For instance, a 2001 article published by Pediatrics & Child Health proposes that such refrigerated leftovers must be reheated all the way to temperatures above 60 degrees Celsius. This can potentially kill the Salmonella bacteria and other foodborne pathogens in the leftovers.

References

CDC. (2015). Foodborne germs and illnesses. http://www.cdc.gov/foodsafety/foodborne-germs.html

CDC. (2020). Salmonella. Retrieved on 08/01/20 at https://www.cdc.gov/salmonella/

How to avoid food poisoning. Pediatrics & Child Health, 6(4), 218-223. doi: 10.1093/pch/6.4.218.

U.S. Food & Drug Administration. (2019). Salmonella (Salmonellosis). https://www.fda.gov/food/foodborne-pathogens/salmonella-salmonellosis

ORDER A PLAGIARISM-FREE PAPER HERE

We’ll write everything from scratch

Biological and Ergonomic Hazards

Assignment Overview

You have been hired by the City Council as an Environmental Health Consultant to provide technical advice about two topics.

Case Assignment

Write a paper in which you respond to the following questions: