The cause of food-borne diseases is the ingestion of contaminated food substances. There are two types of food-borne illness, food-borne intoxication, caused by the toxin produced in the food by the pathogen, and food-borne toxin-mediated disease, caused by a virus produced in the body by a specific pathogen. The transmission of microbiological agents, which are causes food-borne illness, is through food (Newell et al., 2010). These agents include Salmonella, Clostridium botulinum, Staphylococcus aureus, Clostridium perfringens, Escherichia coli, Trichinella spiralis, Norovirus, Taenia saginata, and Taenia solium. The government should employ inspectors to inspect the hygiene of all food joints and the food manufacturing industries. Also, the health department can prevent foodborne illness by educating people on how to observe hygiene at home. At home or in business food-borne illnesses can be prevented by washing our hands with clean water and drying them with a clean towel. Clean hands ensure that there is no food contamination (Sanlier, 2009). Also, to maintain food cleanliness, all cutting boards, dishes, and utensils should be well cleaned, and dried after preparing each food and before using it for the next meal. An outbreak is when several people get the same illness after consuming the same contaminated food or drink. The health officials work quickly to try and collect the necessary information to find out the food-borne illness agent. There are three types of data collected: epidemiology, traceback data, and food and environmental testing. The officials analyze all these data to try and establish the likely source of the food-borne outbreak. After the investigation, they warn the public against the use of specific theca-contaminated food. The food and drug administration agency came up with a regulation to control carcinogenic compounds in food additives and color additives. The purpose of the law is to prohibit the use of additives which include pesticides, which the agency claims it's among the causes of cancer in animals and human beings (Annys et al., 2014). In the regulation, the food and drug administration agency did not clarify each compound outlined as carcinogenic hence the regulation requires amendment.
References
Annys, E., Billington, R., Clayton, R., Bremm, K. D., Graziano, M., McKelvie, J., ... & Öberg, M. (2014). Advancing the 3Rs in regulatory toxicology–carcinogenicity testing: scope for harmonisation and advancing the 3Rs in regulated sectors of the European Union. Regulatory Toxicology and Pharmacology , 69 (2), 234-242.
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Newell, D. G., Koopmans, M., Verhoef, L., Duizer, E., Aidara-Kane, A., Sprong, H., ... & van der Giessen, J. (2010). Food-borne diseases—the challenges of 20 years ago still persist while new ones continue to emerge. International journal of food microbiology , 139 , S3-S15.
Sanlier, N. (2009). The knowledge and practice of food safety by young and adult consumers. Food control , 20 (6), 538-542.
