The science of Salmonella

1. The science of Salmonella Aysiah King, TarahHetzler, and Hailey Martz

2. E-coli is the bacteria found in salmonella, most cases that infect the patient come from poor care in food production.

3. Background of E.coli • E. coli is the name of a type of bacteria that lives in your intestines and in the intestines of animals. Although most types of E. coli are harmless, some types can make you sick. • Causes 73,000 illnesses and 50 deaths every year in the United States • Dr. Theodore von Escherichdiscovered the bacterium Escherichia coli in 1885

4. Background of salmonella • There are around 42,000 cases of salmonella per year in the United States alone. Children are most likely to get salmonellosis. The rate of diagnosed infections in children less then 5 years old is higher than the rate in all other persons.

5. Claim • Within 10 year and using 20 billion dollars we can better the care in food production to lower the cases of salmonella.

6. Bettering food production In order to better the food production we will have to lobby to the government to make laws for more frequent factory checks. We want to push towards the idea of more random checks on the factories and their care during production. Currently the FDA does a monthly inspection. Our goals are to increase the inspections to bi-weekly.

7. Present Technology • The Colitag • The limulus amebocyte lysate • Meat irradiation • The SMART –II E. coli

8. Goals • Organize a group of lobbyists to raise funds for decreasing the amount of salmonella cases. • Swetz Capitol Funding LLC will fund us for 20 year research. • we will go into the factories and observe and inspect what they look like and how they handle food with the current rules in place. • Hire more qualified inspectors • More randomized inspections bi-weekly • Become more strict on for the cleanliness expectations in factories. • Follow through with our rules and regulations.

9. Rules and Regulations

10. Explain Rules and Regulations • “Are items overstocked?” – this increases the chances for spoiling and contamination. • “New gloves every hour” and “Areas wiped down every 10 minutes”- decreases chances of contamination. • “Warm water will be used when washing hands and meat”- warm and hot water have a higher chance of killing bacteria.

11. Spinach Recalled After Positive Test for Salmonella “The recall comes nearly a year after an outbreak of another pathogen, E. coli, in fresh spinach killed 3 people and sickened 200.” The recalled spinach was distributed to 48 states. Only a single sample from one of three packing lines tested positive for salmonella.

12. Researchers warn against eating raw cookie dough "My recommendation, the general recommendation, is that you should not consume raw cookie dough, regardless of who makes it, whether it's made at home or as a commercial product," Dr. Karen Neil. The ideas of not eating raw cookie dough have gone around the idea that you use raw eggs to make it.

13. California Firm Recalls Grilled Chicken Salad Products Due To Possible E. Coli Contamination “FSIS began monitoring a cluster of E. coli illnesses. California authorities had reported case-patients consuming pre-packaged salads with grilled chicken. Working in conjunction with the Centers for Disease Control and Prevention the California Department of Public Health, the Washington State Department of Health, and the Arizona Department of Health Services, FSIS has determined that there is a link between the grilled chicken salads and the illness cluster.”

14. Sources http://www.foodsafetywatch.org/factsheets/salmonella/ http://www.reuters.com/article/2014/04/24/us-salmonella-cases-idUSBREA3N1YM20140424 http://www.fsis.usda.gov/wps/wcm/connect/FSIS-Content/internet/main/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2013/recall-065-2013-release http://www.cdc.gov/salmonella/general/ http://www.clemson.edu/psapublishing/pages/foodsc/ec708.pdf http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/ecoli/