Participate in the discussion by asking a question, providing a statement of clarification, providing a point of view with a rationale, challenging an aspect of the discussion, or indicating a relationship between two or more lines of reasoning in the discussion

100-150 words, APA, intext citations, etc.

-What are the ten microbiological agents that are implicated in food-borne illness? What are the measures for preventing food-borne illness?
The ten microbiological agents that cause food-borne illness are: Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cryptosporidium, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus, and Vibrio vulnificus (Friis, 2012). There are many different measures to be taken to prevent food-borne illness. The most common ones include cooking meat, fish, and poultry to proper temperatures, keep food that is meant to be at a certain temperature as such for consuming. Other methods include common practices such as washing and disinfecting utensils, preventing contamination, and using common sense such as not eating stuff off the floor.
-Describe practical methods for the prevention of food-borne illness and indicate how you apply them in your home or business.
Good safety practices go a long way when dealing with food. Washing hands, using clean tools, and avoiding contamination are all very common practices I use. When cooking meat, I make sure it is thoroughly cooked before eating. I also avoid eating any outdated foods, such as expired bread, or milk.

-What are the procedures that a local health department might use for investigating an outbreak of food-borne illness?
Common procedures include collecting as much data as possible about the incident. Some of these are the time, the place, the person, the food, the environment, the temperature, the number of people getting sick, the length of exposure, the length of sickness, the severity, and more. This data is then compared along with other historical data that may reveal a pattern and help reveal which type of contaminant was at fault.

-Explain a major regulation for protecting food from carcinogens and discuss its purpose. Do you think there should be any change in this regulation? Why or why not?
The Regulation on Carcinogenic Compounds Used in Food-Producing Animals is an FDA amended legislature which oversees the amount of cancer causing substances that can enter animals who are meant to be eaten. Certain concentrations are allowed as they may be unavoidable, but the main goal is to reduce the number of cancer causing substances that enter livestock. I think the regulation should be further expanded into what happens to the food products after distribution, such as when restaurants get a hold of it and possibly go through a certain level of processing.

-What is the intended impact of food safety–related law on your local community?
The intended goal of any food safety related law is to lower the number of people that can get sick. Safety is a concern when it comes to food because there are so many people living so close together, contamination may be inevitable. Education is important to make the process of it as simple as possible. Most people in their lives have experienced a form of food-borne illness and prevention of such episodes always deserves merit.

Friis, Robert H. (2012). Essentials of Environmental Health, 2nd Edition. [VitalSource Bookshelf Online]. Retrieved from

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