Download Bacteria that cause food-borne illnesses

Jordan Bellido de Luna
12/1/11
Period 1
Second Quarter Annotated Source List
Bacteria that cause food-borne illnesses. Infoplease. Retrieved on 11/30/11.
Key Terms: Bacteria, illness, symptoms
This website, similar to the last, has a lot of information on bacteria causing foodborne illness. It gives information on where the bacteria is found, how it is transmitted,
and its symptoms. The main difference between this site and the Government Food
Archives site is the difference in bacteria. This one provides information for nine bacteria,
including Staph, Shigella, and Listeria. The information came from the USDA, so I trust
the information given. This source can be very helpful to me because of the information
on bacteria it gives. It is similar to the last, but its information is different and thus it is
just as useful.
Bekiempis, V. (December 30, 2011). Food factories clean up act only before safety
inspections: report. The Village Voice. Retrieved on January 3, 2012
Key Terms: food, safety, listeria
New studies are showing that companies making ready-made foods only in fact
follow some of the safety regulations. For example, many companies don’t use proper
amounts of sanitizer on machines that have previously tested positive for listeria. To
prevent positive tests, some companies even stop producing high-risk foods, such as delimeats. Once the inspector leaves, though, they go back to their original ways, with nearly
no inspection. Recently, the USDA has come down on this, requiring that food
companies don’t change their routines just before inspection. Should a company fail to
follow this; the USDA will suspend inspections which would in turn suspend operations.
This is a very useful source to me because it is exactly the kind of food inspection things
I am looking for.
CDC reports 1 in 6 get sick from foodborne illnesses each year. (December 15, 2010).
Centers for Disease Control and Prevention. Retrieved on Dec. 21. 2011.
Key terms: Disease, illness, pathogens.
This article, sponsored by the CDC, gives information on food borne illnesses and
the bacteria that cause them. The special thing about this website is that it gives
information on the number of people that were diagnosed with food borne diseases in
2010. One in six Americans each year get sick from food borne illnesses each year,
including 128,000 who get hospitalized and 3,000 who die each year. On top of this,
there are some extra “fun facts” that I could use in my introduction for my paper. For
example, an estimated 90% of all food borne illnesses are caused by one of seven
pathogens: Salmonella, norovirus, Campylobacter, Toxoplasma, E.coli O157, Listeria
and Clostridium perfringens. Overall, this website will be very helpful to me, especially
in my paper’s introduction. The facts given from this website makes it a valuable
reference source for me.
Jordan Bellido de Luna
12/1/11
Period 1
Delwiche, Charles, personal communication, January 7, 2012.
Key Terms: interview, professor, advisor
Dr. Delwiche is my advisor. He allowed me to interview him for my research
project. Before the interview, he gave me a tour of his lab. Overall, I received a lot of
good, important information for my project and I also enjoyed doing the interview.
Food manufacturing. (December 17, 2009). Bureau of Labor Statistics. Retrieved on
December 21, 2011.
Key Terms: Food manufacturing, industry, occupations.
This website, sponsored by the United Satates Department of Labor, gives
statistics on the food manufacturing industry. Included on the website is information on
background information, working conditions, employment, occupations available in the
industry, necessary training, the outlook, earnings, and some additional information.
While it provides a lot of interesting information, this site would normally be of no use to
me, but, I found this website with the intention of looking for interesting facts to put in
the introduction of my paper. With that said, I met my goal with this website. Because of
that, this website will be very helpful.
Food poisoning bacteria facts. Government food archives. Retrieved on November 28,
2011 from http://archive.food.gov
Key Terms: Bacteria, illness, animals
This website has a lot of information on bacteria that cause food related illnesses.
There is information given on eight different bacteria, including Bacillus, Salmonella,
and Campylobacter. It also provides sources, effects, a description, shape, and ways each
bacteria can be controlled in the food industry and the home. While this website is very
interesting, it is also a little odd, different than any government website I’ve ever used
before. There is no author and no official title, though the top of the page reads “Food
poisoning bacteria facts.” Also, it’s a blue page, while most I’ve used are plain white text.
If the URL didn’t mention it was a government page, then I would be hesitant to use it.
But, in the end, it does have a lot of useful information and the names of new bacteria I
haven’t heard of before that I can look into further and keep an eye out for in any future
articles or journals.
Food processing equipment in fruit processing plant. (February 8, 2011). Viewed on
January 11, 2011.
Key Terms: fruit, processing equipment
This source is a video that shows the food processing equipment for fruit. It is
interesting because it gives me a chance to actually view the equipment and it is different
than the typical equipment used in food processing plants.
Jordan Bellido de Luna
12/1/11
Period 1
Green, E. (December 13, 2011). Rules for specific foods. Maryland Rural Enterprise
Developmental Center. Retrieved on January 3, 2012.
Key Terms: Regulations, food, customs
This website is filled with information on the rules, requirements, and liscences
that the USDA FSIS has in place for specific foods. Provided is information on meat,
poultry, dairy, eggs, baked goods, vegetables, and there is also an ‘other’ category. For
example, while Maryland does not license or inspect slaughter facilities, they do regulate
them to be sure they follow the proper federal guidelines. Also onm this site, I found
three different links, this one included, that provide information. The other two provide
information on jurisdiction and standards and licensing. This site will prove helpful to me
because knowing the necessary regulations in Maryland.
Listeria. 2011. Foodsafety.gov.Retrieved on 11/9/11.
Key Terms: listeria, bacteria, germs
This website was helpful because it gave me information on a bacteria that was
recently found from food that came from a Colorado farm. Not only is it a recent issue,
but it also seems dangerous at all times too. Listeria can be found in animals, water, and
soil. Also important is that it can live in processing plants and infect processed meats. It
can be found in many typical foods, but the most dangerous thing about it is that it can
survive at cold temperatures, unlike other germs. Because of this, refrigerating the foods
won’t kill it, only heating will. This site was very helpful to me because of information it
gave me on a bacteria that could be found in many processing plants or farms. Also, I
know I can trust it because it is a government website.
Salmonella. (2011). Foodsafety.gov.Retrieved on 11/8/11.
Key Terms: salmonella, bacteria, disease
Similar to the previous site, this one informed me on another prevelant bacteria,
salmonella. According to the website, Salmonella is one of the most common causes of
food poisoning in the United States. Usually, Salmonella is an unharmful virus, with
symptoms lasting 4-7 days, but in infants, older adults, and people with chronic diseases,
it can be much worse. Like listeria, Salmonella can be found in many common foods,
including eggs, raw fruits, and cheese, but can also be found in many reptiles. As many
viruses are, Salmonella can be killed by cooking the contaminated products. This source
helped me because it gave me information on a prevalent virus that there is a solution for.
Also, the gov means that I can trust the information on this site.
Scratched surfaces may trap bacteria during food processing (September 10, 2011).
ProHealthCare. Retrieved on January 6, 2011.
Key Terms: meat, processing, food
This website provides information on a recent finding involving contamination in
meats. According to the article, when meats are getting cut, their scratched surfaces may
hold bacteria inside of them, which can thus infect the consumer. This website can be
helpful to me because it gives me an interesting point to further investigate.
Jordan Bellido de Luna
12/1/11
Period 1
Tanner, L. (December 9, 2007). Commercial food industry touts bacteria.
USA
Today. Retrieved on December 7, 2011.
Key Terms: Bacteria, probiotic, food industry.
Instead of focusing on how bacteria are used, this article goes a step further. This
article focuses on foods containing probiotics, a “friendly bacteria similar to those found
in the human digestive system.” There are many products developing with probiotics,
such as smoothies, supplement pills, cereals, even baby formulas. According to experts,
probiotics are safe to consume, and in some cases even helpful. There are even prebiotics
being developed, which contain fiber and other nutrients that feed probiotics. Some
believe it is a growing trend, and it is supposed to make the consumer feel good. This
article will also be very helpful to me. This is an interesting development in the food
industry and I will look farther into it, hopefully I will find a more recent article on them
that shows more recent findings.
Wassenaar, T.M. (March 5, 2005). Good bacteria in food. The Virtual Museum of
Bacteria. Retrieved on December 7, 2011
Key Terms: Bacteria, food, food industry.
Oftentimes, when we hear the word we automatically think of the bad kind that
makes us sick. This article describes the good bacteria in food don’t hurt our bodies.
Bacteria is used in many different foods. Dairy products, saurkraut, and even chocolate
are made with bacteria. I found this article to be very informative because I, too would
typically think of the harmful bacteria, but this article reminded me that there is some
good bacteria in food. This article will be very helpful to me and will give me another
aspect of bacteria to look into. I will certainly keep this information in mind and probably
look deeper into the topic.
135627-a-worker-processes-turkey.(August 5, 2011). Viewed on January 8, 2011.
Key Terms: worker, turkey, processing
This is an image of a worker processing turkey. It is an interesting picture because
it shows a lot of turkey inside of a large bowl being ground up. It is interesting because I
realized how easy it would be for contamination to spread through ground meat.
Toops, D. (January 3, 2012). 2012 Food insdustry outlook: a taste of things to come.
Foodprocessing.com. retrieved on January 11, 2012.
Key Terms: predictions, food,
This article rovides information on what is projected to come from the food
industry in 2012. She predicts more packaged, ready-made foods as well as healthier food
for an aging/younger population.