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How to deal with foodborne illness and food allergy

Foodborne illness and food allergy are increasing at advanced nations particularly in the 20th century. Foods, drinks and air are very important for us to live. We have to take nourishment and water necessary to maintain health. However, there are problems with the foods and the drinks that we are always eating and drinking. Patients for the foods and the drinks are increasing right not more than the past. The illnesses by food are divided into two big categories, which are foodborne illness and food allergy.

Foodborne illness is the symptoms which are stomachache, vomit, and fever that are caused by taking polluted foods and drinks which contains harmful substances. Our daily lives are becoming quite clean than the past; however, this thing leads to decline of our immunity, so the foodborne illness is increasing. In the United States seventy six millions of people are taken sick every year, and five thousand people die every year (Stamey 48). One of the causes why the people who live in the United Stated get sick is because of bacteria. Breaking out and taking out the bacteria’s toxin cause to pollute the foods and drinks, so the foodborne illness occurs. According to bacterial agents, campylobacter, salmonella, and shigella are detected most in the United States. First, if we infect campylobacter that is detected from the meat which are our daily products, beef, and pork, it is the fearful bacterium which causes foodborne illness. The symptoms of the campylobacter are fever, stomachache, diarrhea, and bloody feces which are like the enteritis symptom. When we get a treatment for it, we get better in two to five days, but there is also a prolonged possibility. Second, we infect salmonella if heating food is not enough or the food is raw. Concretely, egg, chicken, pork, beef and the dairy products which are not sterilized in low temperature have a possibility of salmonella. After the infection, the symptoms which diarrhea, high fever, and intense stomachache show up within twelve to seventy two hours, and these continue for four to seven days. Third, if we are infected shigella, the symptoms which damages of epidermal cell, fever, and bloody diarrhea occur in the large intestine tens of times a day. The cause is eating pollution foods and drinking pollution water (“Diagnosis and Management of Foodborne illness” 53).

In the United States meals eaten outside the house can be dangerous. The first reason is a problem of HACCP plan. HACCP plan is the management technique which analyzes the factor which causes harm on the process (hazard) and manages the part where that can be managed most efficiently (CCP; indispensable management point) successively and secures safety when producing foods on food hygiene (Stamey 48). This HACCP plan is controlling meals at the restaurant; however, there is a fact that it is not enough to protect us against the foodborne illness. Therefore, according to Lewis’s report, DuPont, chief of internal medicine at St. Luke’s Episcopal Hospital in Houston and member of the INFECTIOUS DISEASE NEWS editorial advisory board, said “ HACCP system may need to be made to reduce the risk for foodborne illness outbreaks that originate in commercial dining establishments” (9). In other words, though HACCP plan is being done, why does the catering industry cause foodborne illness? That can be because a way of thinking to health management and leadership is not reliable. Second, when the person who does cooking and preserves a food in the state which isn't washing a hand neatly, and the person does not have knowledge about foodborne illness, hazards occur to visitors and employees. Third, when we eat fresh raw greens and a raw fruit, if the means to examine whether it is polluted or not polluted by bacteria is immature, the possibility to get the boodborne illness is high. Also, if there are unseasonable vegetables or fruits, these may polluted by polluted water (Lewis 9).

The system to exclude the alien substance at time with alien substances exists in our form, and this is called an immune response. It is called allergy that this reaction exceeded the area where a body is defended. When our bodies judge the food which isn't an alien substance primarily as a harm thing, we become allergic to foods (Sodhi 66). Scientists cannot explain clearly even now why the food allergy happens (“Food Allergies On The Rise…(Cover story)” 1). In the United States 30,000 emergency rooms are used by food allergy and 200 people die every year (Sodhi 66). The substances which causes food allergy is caller allergen and are the eight foods is milk, egg, peanut, tree nuts, fish, shellfish, soybeans and wheat happens (“Food Allergies On The Rise…(Cover story)” 1) . According to the study of Sodhi, “when both parents have allergies, there is 67 % chance that the children will also have them” (66). Children’s food allergy is increasing eighteen percent in the past ten years. These children have the time when they will be in the most terrible state in the allergic reaction called Anaphylaxis. The anaphylaxis is increased 25 % during 1990 to 2000 in Minnesota, and there is data that its number was large for less than twenty years old. Anaphylaxis causes a problem of both of dyspnoea and shock. If it is not treated, the Anaphylaxis reaction becomes fatal. Many scientists are desperate to find out the cause why hyperesthesia happens. It's necessary to know what kind of food includes an allergen and whether we have to avoid stopping such allergic reaction. Also, it is important to have an epinephrine for self management (“Food Allergies On The Rise…(Cover story)” 1).

In conclusion, the illnesses by food are divided into two big categories, which are foodborne illness and food allergy. Technology is important for our lives; however, our health is most important. The health management and knowledge for foodborbe illness and food allergy are insufficient right now, so we hope that the United States becomes a medically advanced country than now.