Evaluation of Epidemiological Problem: Foodborne Illness in the US
This paper should clearly and comprehensively identify the disease or population health problem chosen. The problem must be an issue in your geographic area and a concern for the population you will serve upon graduation with your degree. The paper should be organized into the following sections:
1. Introduction with a clear presentation of the problem as well as significance and a scholarly overview of the paper.
2. Background of the disease including definition, description, signs and symptoms, and current incidence and/or prevalence statistics current state, local, and national statistics pertaining to the disease. (Include a table of incidence or prevalence rates by your geographic county, state, and national statistics.)
3. A review of current surveillance methods and any mandated reporting or methods for reporting the disease for providers.
4. Conduct descriptive epidemiology analysis of the disease including who is more frequently affected and characteristics of the population that might help in creating a prevention plan. Include costs (both financial and social) associated with the disease or problem.
5. Review how the disease is diagnosed, current national standards for screening or prevention, and pick one screening test and review its sensitivity, specificity, positive predictive value, cost and any current national guidelines for conducting which patients to conduct this test on.
6. Provide a brief plan of how you will address this epidemiological disease in your practice once you are finished with school. Provide three actions you will take along with how you will measure outcomes of your actions.
7. Conclude in a clear manner with a brief overview of key points of the entire disease,
Research on Foodborne Illness in the US
Research on Foodborne Illness in the US
Foodborne disease has become a common health concern in the United States. In the contemporary United States, this illness is reported to have a yearly prevalence of approximately 9.4 million people. Consequently, over 1200 individuals succumb to this illness each year (Frias, 2012). Although studies have not categorized the prevalence of foodborne illness on the basis of income, race and ethnicity, it has been floated that this problem is more prevalent among low income earners. Overtime, there have been increased evidences showing that the illness is more common among minority groups in the US. Such high incidence of foodborne disease among low income earners and minority groups is estimated to result from poor levels of food services and improper retailing among others (Thorpe et al, 2013). Therefore, this paper explores foodborne illness (E. coli) as an epidemiological problem among the population in the United States.
By definition, foodborne illness is a disease that infects an individual as a result of drinking or eating contaminated food that. Amazingly, this illness has been found to be linked with over two hundred pathogens such as viruses, bacteria, toxins and parasites (Young & Waddell, 2016). Some of the common bacteria causing foodborne illness include E. coli, Vibrio spp, Shigella spp, Listeria Monocytognes and Yersinia spp. Parasites causing foodborne disease include Entamoeba histolytica, Toxoplasma caris, Giardia lamblia, Trichinella aspiralis, and Cyclospora spp among others. Toxins that cause foodborne include Bacillus cereus, Clostridium perfringes and Straphylococcus aureas (Ebel et al., 2016).
Symptoms of foodborne illness include vomiting and bloody diarrhea which can persist for up to seven days. Other symptoms include fever, backaches, nausea, fatigue and cramps. Noteworthy, what is commonly referred to as stomach flu can sometimes be a serious symptom of foodborne disease. Foodborne illness has an incubation period of not more than seven days. Studies have shown that raw foods including animal products such as raw eggs, raw meat and unpasteurized milk are good candidates for E.coli. Furthermore, vegetables and fruits are also prone to get contaminated when washed with dirty water or during preparation. Moreover, this illness can be spread when a healthy individual consumes raw foods that have been touched by an infected perso...
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