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Tzipora Lowenstein Ayelet Mahpour Noura Almari Sabika Alduaij Listeria monocytogenes Introduction: Over the past few years, the gram-positive bacteria, Listeria, has become more prevalent in the food borne illness category and close attention as well as proper food safety procedures are crucial in preventing Listeriosis (an illness caused by listeria monocytogenes). There are a total of 7 known species of Listeria, but only monocytogenes is pathogenic (antibiotic resistance article). More recently, Listeria has become the third highest contaminant responsible for food borne illness deaths in the Unites States (deli slicer article). Listeria can grow in temperatures ranging from 2⁰C – 45⁰C, which means it can grow in food that is in the refrigerator unlike other bacteria. It is often hard to detect unless there is a reported food borne illness that can be traced back to a specific food consumed. Before detection, the bacteria can multiply over the course of a few months or a few years! (air humidity article). Causes: Listeria monocytogenes is a bacteria that mostly infects raw foods, but can also find its way into cooked foods and is often due to lack of proper food safety procedures. Food may also become contaminated from infected soil. Cheese, ice cream, processed seafood, and meats are some of the foods that are more likely to become contaminated with listeria (Lawely, R. 2013). The mortality rate of those infected is 30% and more than 40% of the people who ingest listeria from their food, contract listeriosis (Lawely 2013). Most people who become ill with listeriosis are hospitalized and suffer from adverse health effects. Some of the symptoms include; flu-like symptoms, headache, vomiting, and 4/13/2017 Page 1 Tzipora Lowenstein Ayelet Mahpour Noura Almari Sabika Alduaij fever. The incubation period could be from a few days to a few months until symptoms manifest (Lawely 2013). Risk factors: Pregnant women, newborns, elderly individuals, and those with suppressed immune systems are more susceptible to listeriosis, and therefore should be more cautious when preparing and consuming foods. It can cause meningitis or septicemia in newborns, or a spontaneous abortion (antibiotic resistant article). Fetal loss in 20% of those infected, and 3% death to newborn (CDC) Prevalence: The relative prevalence of food borne illness by listeria is increasing, and some foods are more susceptible than others. Recently, there was a rare outbreak of listeria in leafy greens from a processing facility in Ohio. This outbreak affected the United States and Canada resulting in 19 US cases and 14 Canadian. Laboratory isolates confirmed listeria contamination in packaged leafy greens consumed by individuals in select geographic locations in the US and Canada (notes from the field article). Health and other costs: Those infected with listeria may need to be hospitalized which can incur high costs due to hospitalization and other medical expenses. Some individuals may not have health insurance, and others with health insurance may still have to pay a large sum of money towards their deductible or percentage responsibilities. Aside from health care costs, other costs to consider are loss of work due to illness, day care costs if a mom is ill and needs care for her children. Resistance: 4/13/2017 Page 2 Tzipora Lowenstein Ayelet Mahpour Noura Almari Sabika Alduaij Currently, Listeria monocytogenes is only resistant to antibiotics; tetracycline – cephalosporines and fosfomycin. Usual treatment of listeriosis is with prescribed ampicillin or penicillin G with an aminoglycoside (gentamicin) which all act against gram-positive bacteria. More recently, there have been a few cases of listeria resistance to other antibiotics, which shows that there will most likely be more resistance in the future (antibiotic resistant article). Prevention: The best method for prevention is following proper food handling and safety procedures in the home and food service industries. Managers of food service facilities are often required to attend a food safety certification seminar, like ServeSafe, and enforce protocols on their staff members to minimize the risk of contamination. In the United States, retail deli stores are noted to be a major cross contamination medium due to inadequate sanitation procedures. FDA guidelines require deli facilities to disassemble, clean and sanitize their equipment a minimum of every 4 hours. Proper training and education have shown to reduce food safety mishaps. Research also shows that small independently owned delis are less likely to follow FDA sanitary guidelines. Large deli chains with greater foot traffic were also less likely to clean and sanitize their machines frequently, especially during their busiest times (retail deli slicer article). Conclusion: Listeria monocytogenes is pathogenic bacteria that can contaminate a wide variety of foods at a wide range of temperatures. If a person consumes listeria contaminated food, he/she can become ill with listeriosis and may be hospitalized depending on the severity. Listeriosis can have serious implications and even result in death. Proper food handling and safety are important in preventing further contamination especially in those individuals more susceptible to infection. 4/13/2017 Page 3 Tzipora Lowenstein Ayelet Mahpour Noura Almari Sabika Alduaij References https://www.cdc.gov/mmwr/volumes/65/wr/mm6533a6.htm https://www.cdc.gov/mmwr/volumes/65/wr/mm6512a2.htm https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4739610/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC89430/ Lawley, R. (2013). Food Safety Watch: Listeria. The Science of Safe Food, 1-5. www.foodsafetywatch.org/factsheet/listeria https://www.cdc.gov/listeria/faq.html https://www.cdc.gov/listeria/surveillance/whole-genome-sequencing.html 4/13/2017 Page 4
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hello buddy here is the file.. I have worked on punctuations, spellings and the grammar your paper was quite okay.. on the risk factors, the first sentence ob the elderly, matched up with another cite so i tried rephrasing it.. I have highlighted on what has been edited though not all.. If you want any corrections done please inform me Thanks.

Tzipora Lowenstein
Ayelet Mahpour
Noura Almari
Sabika Alduaij
LISTERIA MONOCYTOGENES

Introduction:
Over the past few years, the gram-positive bacteria, Listeria, has become more prevalent in the
foodborne illness category and close attention, as well as proper food safety procedures, are crucial in
preventing Listeriosis (an illness caused by listeria monocytogenes). There is a total of 7 known species
of Listeria, but only monocytogenes is pathogenic (antibiotic resistance article). More recently, Listeria
has become the third highest contaminant responsible for foodborne illness deaths in the Unites States
(deli slicer article). Listeria can grow in temperatures ranging from 2⁰C – 45⁰C, which means it can grow
in food that is in the refrigerator, unlike other bacteria. It is often hard to detect unless there is a
reported foodborne illness that can be traced back to a specific food cons...


Anonymous
Really helpful material, saved me a great deal of time.

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