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High Cost of Foodborne Illness
A single outbreak of foodborne illness can cost a foodservice operation as much as $75,000 in legal fees, medical claims, lost employee wages, cleaning and sanitizing, discarded food supplies, and lost income from negative publicity and/or being shut down. That figure increases dramatically if the incident involves death or serious injury.
National Restaurant Association
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This negative stained transmission electron micrograph (TEM) showed recreated 1918 influenza virions that were collected from the supernatant of a 1918-infected Madin-Darby Canine Kidney (MDCK) cell culture 18 hours after infection.
In order to sequester these virions, the MDCK cells were spun down (centrifugation), and the 1918 virus present in the fluid was immediately fixed for negative staining.
Dr. Terrence Tumpey, one of the organization's staff microbiologists and a member of the National Center for Infectious Diseases (NCID), recreated the 1918 influenza virus in order to identify the characteristics that made this organism such a deadly pathogen. Research efforts such as this, enables researchers to develop new vaccines and treatments for future pandemic influenza viruses.
The 1918 Spanish flu epidemic was caused by an influenza A (H1N1) virus, killing more than 500,000 people in the United States, and up to 50 million worldwide. The possible source was a newly emerged virus from a swine or an avian host of a mutated H1N1 virus. Many people died within the first few days after infection, and others died of complications later. Nearly half of those who died were young, healthy adults. Influenza A (H1N1) viruses still circulate today after being introduced again into the human population in the 1970s.
Source: CDC
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