REPLY TO CLASSMATE’S POST
Discuss the major risk factors related to foodborne illnesses. Please also describe the practical methods for the prevention of foodborne illnesses and indicate how you apply them in your own home or business.
PLEASE REPLY TO MY CLASSMATE RESPONSE TO THE ABOVE QUESTIONS AND EXPLAIN WHY YOU AGREE? (A MINIMUM OF 150 WORDS)
CLASSMATE’S POST
Foodborne illnesses can range parasites, to viral bacteria but they are all equally dangerous. In the United States alone, more than one fourth of the population is affected by a foodborne illness each year and costs the government about five billion dollars annually for care related to these illnesses (Friis, 2012). Some risk factors that come with these foodborne illnesses are birth defects, chronic illnesses, disabilities, meningitis, and kidney failure (Friis, 2012). The Centers for Disease Control and Prevention try to track the foodborne diseases within the United States by confirmed laboratory results and hospital visits but all of them cannot always be tracked. In order to help minimize the occurrence of foodborne illness there are at-home tactics that can be used to help prevent it. These methods include washing one’s hands before and after using the bathroom, before cooking a meal, and after coming in contact with raw meat or visibly soiled hands (Friis, 2012). In addition, opened food should be kept in cool, covered places, such as the refrigerator or in a sealed container to help prevent mold or other bacteria from growing on it. These two methods can be implemented at professional work environments by placing signs in the restrooms advising all employees and guests to wash their hands before exiting the bathroom, and have the employees always keep food in a fridge or a sealed container. These simple changes can possibly save someone’s life and are extremely easy to implement.
Reference:
Friis, R. H. (2012). Essentials of environmental health (2nd ed.). Burlington, MA: Jones & Bartlett Learning.
