Tag Archives: vibrio

Understanding Food Poisoning

Introduction

FoodPoisoning

We make a decision with everything we place into our mouths. We also exhibit a large amount of trust that the food we eat is safe. Most of the time that’s true, but unfortunately sometimes it’s not. Here are some questions and answers to understanding the scope of food poisoning.

How frequent is food poisoning?

According to 2011 data from the U.S. Centers for Disease Control and Prevention (CDC), every year in the U.S. approximately 1 in 6 Americans (almost 50 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

food poisoning

What causes food poisoning?

Over 250 different foodborne diseases have been described, most of which are infections. The most common foodborne illnesses are caused by norovirus and by the bacteria SalmonellaClostridium perfringens, and CampylobacterStaph Aureus (yes, that Staph) is another prominent but less common cause of food poisoning. Poisonous chemicals or other harmful substances can cause foodborne diseases if present in food.

What are the most common symptoms of food poisoning?

Even though there are many different foodborne diseases, they share a commonality of entering your system through your gastrointestinal tract. As a result, the first symptoms are caused and expressed from there. They typically include nausea, vomiting, diarrhea and abdominal cramps.

foodpoisoning traceback_900px

 

Why do foodborne diseases seem to occur in outbreaks?

Actually, the overwhelming majority of cases of food poisoning don’t occur in outbreaks, but of course you wouldn’t know that because having diarrhea is not something people typically will tell you… When outbreaks occur, it’s because a group of people happened to eat the same contaminated item. This would explain how instances of groups of friends or strangers could have been involved. Contamination that occur closest to the food supply’s distribution result in the widest outbreaks. Look at the above picture. If contaminated food from the producer makes it all the way through the distribution chain, individuals in multiple states could end up with the same infection.

   foodpoisoningfoodsimage

What foods are most associated with foodborne illness?

  • Foods that mingle the products of many individual animals: Raw milk, pooled raw eggs and ground beef have increased risk because contamination in any one of the multiple animals involved can contaminate the entire mixture.
  • Raw foods of animal origin: Foods such as meat, poultry, shellfish, eggs and unpasteurized milk are the most likely foods to be contaminated.
  • Raw fruits and vegetables: Washing reduces but doesn’t eliminate pre-existing contamination, such as that occurring from the fresh manure that fertilizes vegetables. Furthermore, water itself may be contaminated.
  • Shellfish: Because “filter-feeding” shellfish strain microorganisms from the sea over many months, they are particularly likely to be contaminated if there are any in the seawater.

An additional Straight, No Chaser will discuss treatment options. Refer to this post for preventative tips.

Follow us!

Ask your SMA expert consultant any questions you may have on this topic. Also, take the #72HoursChallenge, and join the community. Additionally, as a thank you, we’re offering you a complimentary 30-day membership at www.72hourslife.com. Just use the code #NoChaser, and yes, it’s ok if you share!

Order your copy of Dr. Sterling’s books There are 72 Hours in a Day: Using Efficiency to Better Enjoy Every Part of Your Life and The 72 Hours in a Day Workbook: The Journey to The 72 Hours Life in 72 Days at Amazon or at www.jeffreysterlingbooks.com. Another free benefit to our readers is introductory pricing with multiple orders and bundles!

Thanks for liking and following Straight, No Chaser! This public service provides a sample of http://www.SterlingMedicalAdvice.com (SMA) and 844-SMA-TALK. Likewise, please share our page with your friends on WordPress! Also like us on Facebook SterlingMedicalAdvice.com! Follow us on Twitter at @asksterlingmd.

Copyright © 2018 · Sterling Initiatives, LLC · Powered by WordPress

Protecting Yourself From Food Contamination and Foodborne Illness

Introduction

This post is about food contamination and minimizing your risk of foodborne illness.

foodsafety

Those of you who are regular readers of Straight, No Chaser may have heard me say that everything you place in your mouth either harms or helps you. Your mouth is the direct point of entry to your body. You should be concerned about the substances you ingest. Today’s post begins a Straight, No Chaser series that will discuss food safety, food poisoning, prevention and treatment of food borne illnesses – just in time for you to correctly handle all of those holiday leftovers! Today we start with food safety.

Allow me to suggest that bacteria are as much (if not more) of a part of this world as humans, and it is to be expected that they would be present in our food supply. Our issues are when does present become contaminated, and when does contaminated become illness? Understanding these issues makes it easier to take appropriate preventative and treatment measures when needed.

foodcontam

Here are some examples of how our food becomes contaminated.

  • Microorganisms (e.g. bacterial, viruses) exist in the intestines of healthy animals, even those raised for human consumption. Even a small amount of spillage of intestinal contents during slaughter can lead to contamination.
  • Fruits and vegetables can be contaminated when washed or irrigated with contaminated water (which sometimes contains animal manure or human sewage).
  • Salmonella can infect a hen’s ovary (remember the ovaries produce eggs) so that the contents of a normal-appearing egg can be contaminated even before the shell is formed.
  • Vibrio bacteria are normally present in seawater. Oysters and other shellfish can develop concentrations of Vibrio high enough to cause infections.
  • Microorganisms such as norovirus can concentrate in human sewage that is dumped into the sea. This contaminates the water supply.
  • Infected food handlers and food conditions pass microorganisms on to customers. Examples of this include Shigella bacteria, hepatitis A virus and norovirus. Knives, other utensils and table surfaces also are methods of transferring disease when unclean.
  • When certain foods are left out (i.e. not refrigerated), minimal contamination can become highly infectious in a matter of hours due to rapid growth of microorganisms. Conversely, in most instances refrigeration or freezing prevents virtually all bacteria from growing. Certain other foods (e.g. salted meats, jams, pickled vegetables) require high salt, sugar or acid levels to prevent bacterial growth.
  • When certain foods are adequately cooked (the ideal internal temperature is 160 degrees Fahrenheit), most microorganisms will be killed.

Food-Safety Foodborne Illness

Protecting yourself from foodborne illness

Professionals in public health, industry, governmental regulatory agencies, and academic research have roles to play in making the food supply less contaminated. So do you. I would like to advocate for one simple step for you to take as you shop for food that will promote food safety.

  • Buying pasteurized milk rather than raw unpasteurized milk prevents an enormous number of foodborne diseases every day and has done so for 100 years. Juice pasteurization has more recently proven to be important in preventing certain E. coli infections. Basically, you can lower your risk by purchasing pasteurized products.

Courtesy of the Centers for Disease Control and Prevention, here are some additional simple precautions to reduce the risk of foodborne diseases:

COOK

Cook your meat, poultry and eggs thoroughly.

  • Using a food thermometer to measure the internal temperature of meat is a good way to be sure that it is cooked sufficiently to kill bacteria. Remember, the internal temperature of meat should be above 160 degrees Fahrenheit.
  • Eggs should be cooked until the yolk is firm.

SEPARATE

Don’t cross-contaminate one food with another.

  • Avoid cross-contaminating foods by washing hands, utensils and cutting boards after they have been in contact with raw meat or poultry and before they touch another food.
  • Put cooked meat on a clean platter, rather back on one that held the pre-cooked, raw meat.

CHILL

Refrigerate leftovers promptly.

  • Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within 4 hours.
  • Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration.

CLEAN

Wash produce.

  • Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime.
  • Remove and discard the outermost leaves of a head of lettuce or cabbage.
  • Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours.
  • Wash your hands with soap and water before preparing food and before touching others.
  • Avoid preparing food for others if you yourself have a diarrheal illness.
  • Changing a baby’s diaper while preparing food is a bad idea that can easily spread illness.

REPORT

Report suspected foodborne illnesses to your local health department.

  • Calls from concerned citizens are often how outbreaks are first detected. Play your part.
  • If a public health official contacts you to find out more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as to ill people.

Follow us!

Ask your SMA expert consultant any questions you may have on this topic. Also, take the #72HoursChallenge, and join the community. Additionally, as a thank you, we’re offering you a complimentary 30-day membership at www.72hourslife.com. Just use the code #NoChaser, and yes, it’s ok if you share!

Order your copy of Dr. Sterling’s books There are 72 Hours in a Day: Using Efficiency to Better Enjoy Every Part of Your Life and The 72 Hours in a Day Workbook: The Journey to The 72 Hours Life in 72 Days at Amazon or at www.jeffreysterlingbooks.com. Another free benefit to our readers is introductory pricing with multiple orders and bundles!

Thanks for liking and following Straight, No Chaser! This public service provides a sample of http://www.SterlingMedicalAdvice.com (SMA) and 844-SMA-TALK. Likewise, please share our page with your friends on WordPress! Also like us on Facebook SterlingMedicalAdvice.com! Follow us on Twitter at @asksterlingmd.

Copyright © 2018 · Sterling Initiatives, LLC · Powered by WordPress

Straight, No Chaser: Understanding Food Poisoning (Foodborne Illness)

FoodPoisoning

We make a decision with everything we place into our mouths. We also exhibit a large amount of trust that the food we eat is safe. Most of the time that’s true, but unfortunately sometimes it’s not. Here are some questions and answers to understanding the scope of food poisoning.
How frequent is food poisoning?
According to 2011 data from the U.S. Centers for Disease Control and Prevention (CDC), every year in the U.S. approximately 1 in 6 Americans (almost 50 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

food poisoning

What causes food poisoning?
Over 250 different foodborne diseases have been described, most of which are infections. The most common foodborne illnesses are caused by norovirus and by the bacteria SalmonellaClostridium perfringens, and CampylobacterStaph Aureus (yes, that Staph) is another prominent but less common cause of food poisoning. Poisonous chemicals or other harmful substances can cause foodborne diseases if present in food.
What are the most common symptoms of food poisoning?
Even though there are many different foodborne diseases, they share a commonality of entering your system through your gastrointestinal tract. As a result, the first symptoms are caused and expressed from there and typically include nausea, vomiting, diarrhea and abdominal cramps.

foodpoisoning traceback_900px

Why do foodborne diseases seem to occur in outbreaks?
Actually, the overwhelming majority of cases of food poisoning don’t occur in outbreaks, but of course you wouldn’t know that because having diarrhea is not something people typically will tell you… When outbreaks occur, it’s because a group of people happened to eat the same contaminated item. This would explain how instances of groups of friends or strangers could have been involved. Contamination that occur closest to the food supply’s distribution result in the widest outbreaks. Look at the above picture. If contaminated food from the producer makes it all the way through the distribution chain, individuals in multiple states could end up with the same infection.

   foodpoisoningfoodsimage

What foods are most associated with foodborne illness?

  • Foods that mingle the products of many individual animals: Raw milk, pooled raw eggs and ground beef have increased risk because contamination in any one of the multiple animals involved can contaminate the entire mixture.
  • Raw foods of animal origin: Foods such as meat, poultry, shellfish, eggs and unpasteurized milk are the most likely foods to be contaminated.
  • Raw fruits and vegetables: Washing reduces but doesn’t eliminate pre-existing contamination, such as that occurring from the fresh manure that fertilizes vegetables. Furthermore, water itself may be contaminated.
  • Shellfish: Because “filter-feeding” shellfish strain microorganisms from the sea over many months, they are particularly likely to be contaminated if there are any in the seawater.

An additional Straight, No Chaser will discuss treatment options. Refer to this post for preventative tips.
Feel free to ask your SMA expert consultant any questions you may have on this topic.
Take the #72HoursChallenge, and join the community. As a thank you for being a valued subscriber to Straight, No Chaser, we’d like to offer you a complimentary 30-day membership at www.72hourslife.com. Just use the code #NoChaser, and yes, it’s ok if you share!
Order your copy of Dr. Sterling’s new books There are 72 Hours in a Day: Using Efficiency to Better Enjoy Every Part of Your Life and The 72 Hours in a Day Workbook: The Journey to The 72 Hours Life in 72 Days at Amazon or at www.72hourslife.com. Receive introductory pricing with orders!
Thanks for liking and following Straight, No Chaser! This public service provides a sample of what http://www.SterlingMedicalAdvice.com (SMA) and 844-SMA-TALK offers. Please share our page with your friends on WordPress, like us on Facebook SterlingMedicalAdvice.com and follow us on Twitter at @asksterlingmd.
Copyright © 2017 · Sterling Initiatives, LLC · Powered by WordPress

Straight, No Chaser: Food Contamination and Protecting Yourself From Foodborne Illness

foodsafety

Those of you who are regular readers of Straight, No Chaser may have heard me say that everything you place in your mouth either harms or helps you. Your mouth is the direct point of entry to your body. You should be concerned about the substances you ingest. Today’s post begins a Straight, No Chaser series that will discuss food safety, food poisoning, prevention and treatment of food borne illnesses – just in time for you to correctly handle all of those holiday leftovers! Today we start with food safety.
Allow me to suggest that bacteria are as much (if not more) of a part of this world as humans, and it is to be expected that they would be present in our food supply. Our issues are when does present become contaminated, and when does contaminated become illness? Understanding these issues makes it easier to take appropriate preventative and treatment measures when needed.

foodcontam

Here are some examples of how our food becomes contaminated.

  • Microorganisms (e.g. bacterial, viruses) exist in the intestines of healthy animals, even those raised for human consumption. Even a small amount of spillage of intestinal contents during slaughter can lead to contamination.
  • Fruits and vegetables can be contaminated when washed or irrigated with contaminated water (which sometimes contains animal manure or human sewage).
  • Salmonella can infect a hen’s ovary (remember the ovaries produce eggs) so that the contents of a normal-appearing egg can be contaminated even before the shell is formed.
  • Vibrio bacteria are normally present in seawater. Oysters and other shellfish can develop concentrations of Vibrio high enough to cause infections.
  • Microorganisms such as norovirus can concentrate in human sewage that is dumped into the sea. This contaminates the water supply.
  • Infected food handlers and food conditions pass microorganisms on to customers. Examples of this include Shigella bacteria, hepatitis A virus and norovirus. Knives, other utensils and table surfaces also are methods of transferring disease when unclean.
  • When certain foods are left out (i.e. not refrigerated), minimal contamination can become highly infectious in a matter of hours due to rapid growth of microorganisms. Conversely, in most instances refrigeration or freezing prevents virtually all bacteria from growing. Certain other foods (e.g. salted meats, jams, pickled vegetables) require high salt, sugar or acid levels to prevent bacterial growth.
  • When certain foods are adequately cooked (the ideal internal temperature is 160 degrees Fahrenheit), most microorganisms will be killed.

Food-Safety

Protecting yourself from foodborne illness
Professionals in public health, industry, governmental regulatory agencies, and academic research have roles to play in making the food supply less contaminated. So do you. I would like to advocate for one simple step for you to take as you shop for food that will promote food safety.

  • Buying pasteurized milk rather than raw unpasteurized milk prevents an enormous number of foodborne diseases every day and has done so for 100 years. Juice pasteurization has more recently proven to be important in preventing certain E. coli infections. Basically, you can lower your risk by purchasing pasteurized products.

Courtesy of the Centers for Disease Control and Prevention, here are some additional simple precautions to reduce the risk of foodborne diseases:
COOK: Cook your meat, poultry and eggs thoroughly.

  • Using a food thermometer to measure the internal temperature of meat is a good way to be sure that it is cooked sufficiently to kill bacteria. Remember, the internal temperature of meat should be above 160 degrees Fahrenheit.
  • Eggs should be cooked until the yolk is firm.

SEPARATE: Don’t cross-contaminate one food with another.

  • Avoid cross-contaminating foods by washing hands, utensils and cutting boards after they have been in contact with raw meat or poultry and before they touch another food.
  • Put cooked meat on a clean platter, rather back on one that held the pre-cooked, raw meat.

CHILLRefrigerate leftovers promptly.

  • Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within 4 hours.
  • Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration.

CLEANWash produce.

  • Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime.
  • Remove and discard the outermost leaves of a head of lettuce or cabbage.
  • Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours.
  • Wash your hands with soap and water before preparing food and before touching others.
  • Avoid preparing food for others if you yourself have a diarrheal illness.
  • Changing a baby’s diaper while preparing food is a bad idea that can easily spread illness.

REPORT: Report suspected foodborne illnesses to your local health department.

  • Calls from concerned citizens are often how outbreaks are first detected. Play your part.
  • If a public health official contacts you to find out more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as to ill people.

Feel free to ask your SMA expert consultant any questions you may have on this topic.
Take the #72HoursChallenge, and join the community. As a thank you for being a valued subscriber to Straight, No Chaser, we’d like to offer you a complimentary 30-day membership at www.72hourslife.com. Just use the code #NoChaser, and yes, it’s ok if you share!
Order your copy of Dr. Sterling’s new books There are 72 Hours in a Day: Using Efficiency to Better Enjoy Every Part of Your Life and The 72 Hours in a Day Workbook: The Journey to The 72 Hours Life in 72 Days at Amazon or at www.72hourslife.com. Receive introductory pricing with orders!
Thanks for liking and following Straight, No Chaser! This public service provides a sample of what http://www.SterlingMedicalAdvice.com (SMA) and 844-SMA-TALK offers. Please share our page with your friends on WordPress, like us on Facebook SterlingMedicalAdvice.com and follow us on Twitter at @asksterlingmd.
Copyright © 2017 · Sterling Initiatives, LLC · Powered by WordPress

Straight, No Chaser: Understanding Food Poisoning (Foodborne Illness)

FoodPoisoning

We make a decision with everything we place into our mouths. We also exhibit a large amount of trust that the food we eat is safe. Most of the time that’s true, but unfortunately sometimes it’s not. Here are some questions and answers to understanding the scope of food poisoning.
How frequent is food poisoning?
According to 2011 data from the U.S. Centers for Disease Control and Prevention (CDC), every year in the U.S. approximately 1 in 6 Americans (almost 50 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

food poisoning

What causes food poisoning?
Over 250 different foodborne diseases have been described, most of which are infections. The most common foodborne illnesses are caused by norovirus and by the bacteria SalmonellaClostridium perfringens, and CampylobacterStaph Aureus (yes, that Staph) is another prominent but less common cause of food poisoning. Poisonous chemicals or other harmful substances can cause foodborne diseases if present in food.
What are the most common symptoms of food poisoning?
Even though there are many different foodborne diseases, they share a commonality of entering your system through your gastrointestinal tract. As a result, the first symptoms are caused and expressed from there and typically include nausea, vomiting, diarrhea and abdominal cramps.

foodpoisoning traceback_900px

Why do foodborne diseases seem to occur in outbreaks?
Actually, the overwhelming majority of cases of food poisoning don’t occur in outbreaks, but of course you wouldn’t know that because having diarrhea is not something people typically will tell you… When outbreaks occur, it’s because a group of people happened to eat the same contaminated item. This would explain how instances of groups of friends or strangers could have been involved. Contaminations that occur closest to the food supply’s distribution result in the widest outbreaks. Look at the above picture. If contaminated food from the producer makes it all the way through the distribution chain, individuals in multiple states could end up with the same infection.

   foodpoisoningfoodsimage

What foods are most associated with foodborne illness?

  • Foods that mingle the products of many individual animals: Raw milk, pooled raw eggs and ground beef have increased risk because contamination in any one of the multiple animals involved can contaminate the entire mixture.
  • Raw foods of animal origin: Foods such as meat, poultry, shellfish, eggs and unpasteurized milk are the most likely foods to be contaminated.
  • Raw fruits and vegetables: Washing reduces but doesn’t eliminate pre-existing contamination, such as that occurring from the fresh manure that fertilizes vegetables. Furthermore, water itself may be contaminated.
  • Shellfish: Because “filter-feeding” shellfish strain microorganisms from the sea over many months, they are particularly likely to be contaminated if there are any in the seawater.

An additional Straight, No Chaser will discuss treatment options. Refer to this post for preventative tips.
Feel free to ask your SMA expert consultant any questions you may have on this topic.
Order your copy of Dr. Sterling’s new book Behind The Curtain: A Peek at Life from within the ER at jeffreysterlingbooks.com, iTunes, Amazon, Barnes and Nobles and wherever books are sold.
Thanks for liking and following Straight, No Chaser! This public service provides a sample of what http://www.SterlingMedicalAdvice.com (SMA) and 844-SMA-TALK offers. Please share our page with your friends on WordPress, like us on Facebook SterlingMedicalAdvice.com and follow us on Twitter at @asksterlingmd.
Copyright © 2016 · Sterling Initiatives, LLC · Powered by WordPress

Straight, No Chaser: Food Contamination and Protecting Yourself From Foodborne Illness

foodsafety

Those of you who are regular readers of Straight, No Chaser may have heard me say that everything you place in your mouth either harms or helps you. Your mouth is the direct point of entry to your body. You should be concerned about the substances you ingest. Today’s post begins a Straight, No Chaser series that will discuss food safety, food poisoning, prevention and treatment of food borne illnesses – just in time for you to correctly handle all of those holiday leftovers! Today we start with food safety.
Allow me to suggest that bacteria are as much (if not more) of a part of this world as humans, and it is to be expected that they would be present in our food supply. Our issues are when does present become contaminated, and when does contaminated become illness? Understanding these issues makes it easier to take appropriate preventative and treatment measures when needed.

foodcontam

Here are some examples of how our food becomes contaminated.

  • Microorganisms (e.g. bacterial, viruses) exist in the intestines of healthy animals, even those raised for human consumption. Even a small amount of spillage of intestinal contents during slaughter can lead to contamination.
  • Fruits and vegetables can be contaminated when washed or irrigated with contaminated water (which sometimes contains animal manure or human sewage).
  • Salmonella can infect a hen’s ovary (remember the ovaries produce eggs) so that the contents of a normal-appearing egg can be contaminated even before the shell is formed.
  • Vibrio bacteria are normally present in seawater. Oysters and other shellfish can develop concentrations of Vibrio high enough to cause infections.
  • Microorganisms such as norovirus can concentrate in human sewage that is dumped into the sea. This contaminates the water supply.
  • Infected food handlers and food conditions pass microorganisms on to customers. Examples of this include Shigella bacteria, hepatitis A virus and norovirus. Knives, other utensils and table surfaces also are methods of transferring disease when unclean.
  • When certain foods are left out (i.e. not refrigerated), minimal contamination can become highly infectious in a matter of hours due to rapid growth of microorganisms. Conversely, in most instances refrigeration or freezing prevents virtually all bacteria from growing. Certain other foods (e.g. salted meats, jams, pickled vegetables) require high salt, sugar or acid levels to prevent bacterial growth.
  • When certain foods are adequately cooked (the ideal internal temperature is 160 degrees Fahrenheit), most microorganisms will be killed.

Food-Safety

Protecting yourself from foodborne illness
Professionals in public health, industry, governmental regulatory agencies, and academic research have roles to play in making the food supply less contaminated. So do you. I would like to advocate for one simple step for you to take as you shop for food that will promote food safety.

  • Buying pasteurized milk rather than raw unpasteurized milk prevents an enormous number of foodborne diseases every day and has done so for 100 years. Juice pasteurization has more recently proven to be important in preventing certain E. coli infections. Basically, you can lower your risk by purchasing pasteurized products.

Courtesy of the Centers for Disease Control and Prevention, here are some additional simple precautions to reduce the risk of foodborne diseases:
COOK: Cook your meat, poultry and eggs thoroughly.

  • Using a food thermometer to measure the internal temperature of meat is a good way to be sure that it is cooked sufficiently to kill bacteria. Remember, the internal temperature of meat should be above 160 degrees Fahrenheit.
  • Eggs should be cooked until the yolk is firm.

SEPARATE: Don’t cross-contaminate one food with another.

  • Avoid cross-contaminating foods by washing hands, utensils and cutting boards after they have been in contact with raw meat or poultry and before they touch another food.
  • Put cooked meat on a clean platter, rather back on one that held the pre-cooked, raw meat.

CHILLRefrigerate leftovers promptly.

  • Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within 4 hours.
  • Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration.

CLEANWash produce.

  • Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime.
  • Remove and discard the outermost leaves of a head of lettuce or cabbage.
  • Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours.
  • Wash your hands with soap and water before preparing food and before touching others.
  • Avoid preparing food for others if you yourself have a diarrheal illness.
  • Changing a baby’s diaper while preparing food is a bad idea that can easily spread illness.

REPORT: Report suspected foodborne illnesses to your local health department.

  • Calls from concerned citizens are often how outbreaks are first detected. Play your part.
  • If a public health official contacts you to find out more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as to ill people.

Feel free to ask your SMA expert consultant any questions you may have on this topic.
Order your copy of Dr. Sterling’s new book Behind The Curtain: A Peek at Life from within the ER at jeffreysterlingbooks.com, iTunes, Amazon, Barnes and Nobles and wherever books are sold.
Thanks for liking and following Straight, No Chaser! This public service provides a sample of what http://www.SterlingMedicalAdvice.com (SMA) and 844-SMA-TALK offers. Please share our page with your friends on WordPress, like us on Facebook SterlingMedicalAdvice.com and follow us on Twitter at @asksterlingmd.
Copyright © 2016 · Sterling Initiatives, LLC · Powered by WordPress

Straight, No Chaser: Understanding Food Poisoning (Foodborne Illness)

FoodPoisoning

We make a decision with everything we place into our mouths. We also exhibit a large amount of trust that the food we eat is safe. Most of the time that’s true, but unfortunately sometimes it’s not. Here are some questions and answers to understanding the scope of food poisoning.
How frequent is food poisoning?
According to 2011 data from the U.S. Centers for Disease Control and Prevention (CDC), every year in the U.S. approximately 1 in 6 Americans (almost 50 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

food poisoning

What causes food poisoning?
Over 250 different foodborne diseases have been described, most of which are infections. The most common foodborne illnesses are caused by norovirus and by the bacteria SalmonellaClostridium perfringens, and CampylobacterStaph Aureus (yes, that Staph) is another prominent but less common cause of food poisoning. Poisonous chemicals or other harmful substances can cause foodborne diseases if present in food.
What are the most common symptoms of food poisoning?
Even though there are many different foodborne diseases, they share a commonality of entering your system through your gastrointestinal tract. As a result, the first symptoms are caused and expressed from there and typically include nausea, vomiting, diarrhea and abdominal cramps.

foodpoisoning traceback_900px

Why do foodborne diseases seem to occur in outbreaks?
Actually, the overwhelming majority of cases of food poisoning don’t occur in outbreaks, but of course you wouldn’t know that because having diarrhea is not something people typically will tell you… When outbreaks occur, it’s because a group of people happened to eat the same contaminated item. This would explain how instances of groups of friends or strangers could have been involved. Contaminations that occur closest to the food supply’s distribution result in the widest outbreaks. Look at the above picture. If contaminated food from the producer makes it all the way through the distribution chain, individuals in multiple states could end up with the same infection.

   foodpoisoningfoodsimage

What foods are most associated with foodborne illness?

  • Foods that mingle the products of many individual animals: Raw milk, pooled raw eggs and ground beef have increased risk because contamination in any one of the multiple animals involved can contaminate the entire mixture.
  • Raw foods of animal origin: Foods such as meat, poultry, shellfish, eggs and unpasteurized milk are the most likely foods to be contaminated.
  • Raw fruits and vegetables: Washing reduces but doesn’t eliminate pre-existing contamination, such as that occurring from the fresh manure that fertilizes vegetables. Furthermore, water itself may be contaminated.
  • Shellfish: Because “filter-feeding” shellfish strain microorganisms from the sea over many months, they are particularly likely to be contaminated if there are any in the seawater.

An additional Straight, No Chaser will discuss treatment options. Refer to this post for preventative tips.
Order your copy of Dr. Sterling’s new book Behind The Curtain: A Peek at Life from within the ER at jeffreysterlingbooks.com, iTunes, AmazonBarnes and Nobles and wherever books are sold.
Thanks for liking and following Straight, No Chaser! This public service provides a sample of what http://www.SterlingMedicalAdvice.com (SMA) and 844-SMA-TALK offers. Please share our page with your friends on WordPress, like us on Facebook @ SterlingMedicalAdvice.com and follow us on Twitter at @asksterlingmd.

Copyright © 2015 · Sterling Initiatives, LLC · Powered by WordPress

Straight, No Chaser: Food Contamination and Protecting Yourself From Foodborne Illness

foodsafety

Those of you who are regular readers of Straight, No Chaser may have heard me say that everything you place in your mouth either harms or helps you. Your mouth is the direct point of entry to your body. You should be concerned about the substances you ingest. Today’s post begins a Straight, No Chaser series that will discuss food safety, food poisoning, prevention and treatment of foodborne illnesses. Today we start with food safety.
Allow me to suggest that bacteria are as much (if not more) of a part of this world as humans, and it is to be expected that they would be present in our food supply. Our issues are when does present become contaminated, and when does contaminated become illness? Understanding these issues makes it easier to take appropriate preventative and treatment measures when needed.

foodcontam

Here are some examples of how our food becomes contaminated.

  • Microorganisms (e.g. bacterial, viruses) exist in the intestines of healthy animals, even those raised for human consumption. Even a small amount of spillage of intestinal contents during slaughter can lead to contamination.
  • Fruits and vegetables can be contaminated when washed or irrigated with contaminated water (which sometimes contains animal manure or human sewage).
  • Salmonella can infect a hen’s ovary (remember the ovaries produce eggs) so that the contents of a normal-appearing egg can be contaminated even before the shell is formed.
  • Vibrio bacteria are normally present in seawater. Oysters and other shellfish can develop concentrations of Vibrio high enough to cause infections.
  • Microorganisms such as norovirus can concentrate in human sewage that is dumped into the sea. This contaminates the water supply.
  • Infected food handlers and food conditions pass microorganisms on to customers. Examples of this include Shigella bacteria, hepatitis A virus and norovirus. Knives, other utensils and table surfaces also are methods of transferring disease when unclean.
  • When certain foods are left out (i.e. not refrigerated), minimal contamination can become highly infectious in a matter of hours due to rapid growth of microorganisms. Conversely, in most instances refrigeration or freezing prevents virtually all bacteria from growing. Certain other foods (e.g. salted meats, jams, pickled vegetables) require high salt, sugar or acid levels to prevent bacterial growth.
  • When certain foods are adequately cooked (the ideal internal temperature is 160 degrees Fahrenheit), most microorganisms will be killed.

Food-Safety

Protecting yourself from foodborne illness
Professionals in public health, industry, governmental regulatory agencies, and academic research have roles to play in making the food supply less contaminated. So do you. I would like to advocate for one simple step for you to take as you shop for food that will promote food safety.

  • Buying pasteurized milk rather than raw unpasteurized milk prevents an enormous number of foodborne diseases every day and has done so for 100 years. Juice pasteurization has more recently proven to be important in preventing certain E. coli infections. Basically, you can lower your risk by purchasing pasteurized products.

Courtesy of the Centers for Disease Control and Prevention, here are some additional simple precautions to reduce the risk of foodborne diseases:
COOK: Cook your meat, poultry and eggs thoroughly.

  • Using a food thermometer to measure the internal temperature of meat is a good way to be sure that it is cooked sufficiently to kill bacteria. Remember, the internal temperature of meat should be above 160 degrees Fahrenheit.
  • Eggs should be cooked until the yolk is firm.

SEPARATE: Don’t cross-contaminate one food with another.

  • Avoid cross-contaminating foods by washing hands, utensils and cutting boards after they have been in contact with raw meat or poultry and before they touch another food.
  • Put cooked meat on a clean platter, rather back on one that held the pre-cooked, raw meat.

CHILLRefrigerate leftovers promptly.

  • Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within 4 hours.
  • Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration.

CLEANWash produce.

  • Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime.
  • Remove and discard the outermost leaves of a head of lettuce or cabbage.
  • Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours.
  • Wash your hands with soap and water before preparing food and before touching others.
  • Avoid preparing food for others if you yourself have a diarrheal illness.
  • Changing a baby’s diaper while preparing food is a bad idea that can easily spread illness.

REPORT: Report suspected foodborne illnesses to your local health department.

  • Calls from concerned citizens are often how outbreaks are first detected. Play your part.
  • If a public health official contacts you to find out more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as to ill people.

Order your copy of Dr. Sterling’s new book Behind The Curtain: A Peek at Life from within the ER at jeffreysterlingbooks.com, iTunes, AmazonBarnes and Nobles and wherever books are sold.
Thanks for liking and following Straight, No Chaser! This public service provides a sample of what http://www.SterlingMedicalAdvice.com (SMA) and 844-SMA-TALK offers. Please share our page with your friends on WordPress, like us on Facebook @ SterlingMedicalAdvice.com and follow us on Twitter at @asksterlingmd.

Copyright © 2015 · Sterling Initiatives, LLC · Powered by WordPress

Understanding Food Poisoning (Foodborne Illness)

FoodPoisoning

We make a decision with everything we place into our mouths. We also exhibit a large amount of trust that the food we eat is safe. Most of the time that’s true, but unfortunately sometimes it’s not. Here are some questions and answers to understanding the scope of food poisoning.
How frequent is food poisoning?
According to 2011 data from the U.S. Centers for Disease Control and Prevention (CDC), every year in the U.S. approximately 1 in 6 Americans (almost 50 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

food poisoning

What causes food poisoning?
Over 250 different foodborne diseases have been described, most of which are infections. The most common foodborne illnesses are caused by norovirus and by the bacteria Salmonella, Clostridium perfringens, and Campylobacter. Staph Aureus (yes, that Staph) is another prominent but less common cause of food poisoning. Poisonous chemicals or other harmful substances can cause foodborne diseases if present in food.
What are the most common symptoms of food poisoning?
Even though there are many different foodborne diseases, they share a commonality of entering your system through your gastrointestinal tract. As a result, the first symptoms are caused and expressed from there and typically include nausea, vomiting, diarrhea and abdominal cramps.

foodpoisoning traceback_900px

Why do foodborne diseases seem to occur in outbreaks?
Actually, the overwhelming majority of cases of food poisoning don’t occur in outbreaks, but of course you wouldn’t know that because having diarrhea is not something people typically will tell you… When outbreaks occur, it’s because a group of people happened to eat the same contaminated item. This would explain how instances of groups of friends or strangers could have been involved. Contaminations that occur closest to the food supply’s distribution result in the widest outbreaks. Look at the above picture. If contaminated food from the producer makes it all the way through the distribution chain, individuals in multiple states could end up with the same infection.

   foodpoisoningfoodsimage

What foods are most associated with foodborne illness?

  • Foods that mingle the products of many individual animals: Raw milk, pooled raw eggs and ground beef have increased risk because contamination in any one of the multiple animals involved can contaminate the entire mixture.
  • Raw foods of animal origin: Foods such as meat, poultry, shellfish, eggs and unpasteurized milk are the most likely foods to be contaminated.
  • Raw fruits and vegetables: Washing reduces but doesn’t eliminate pre-existing contamination, such as that occurring from the fresh manure that fertilizes vegetables. Furthermore, water itself may be contaminated.
  • Shellfish: Because “filter-feeding” shellfish strain microorganisms from the sea over many months, they are particularly likely to be contaminated if there are any in the seawater.

An additional Straight, No Chaser will discuss treatment options. Refer to this post for preventative tips.
Thanks for liking and following Straight, No Chaser! This public service provides a sample of what 844-SMA-TALK and http://www.SterlingMedicalAdvice.com (SMA) offers. Please share our page with your friends on WordPress. We are also on Facebook at SterlingMedicalAdvice.com and Twitter at @asksterlingmd.

Straight, No Chaser: Food Contamination and Protecting Yourself From Foodborne Illness

foodsafety

Those of you who are regular readers of Straight, No Chaser may have heard me say that everything you place in your mouth either harms or helps you. Your mouth is the direct point of entry to your body. You should be concerned about the substances you ingest. Today’s post begins a Straight, No Chaser series that will discuss food safety, food poisoning, prevention and treatment of foodborne illnesses. Today we start with food safety.
Allow me to suggest that bacteria are as much (if not more) of a part of this world as humans, and it is to be expected that they would be present in our food supply. Our issues are when does present become contaminated, and when does contaminated become illness? Understanding these issues makes it easier to take appropriate preventative and treatment measures when needed.

foodcontam

Here are some examples of how our food becomes contaminated.

  • Microorganisms (e.g. bacterial, viruses) exist in the intestines of healthy animals, even those raised for human consumption. Even a small amount of spillage of intestinal contents during slaughter can lead to contamination.
  • Fruits and vegetables can be contaminated when washed or irrigated with contaminated water (which sometimes contains animal manure or human sewage).
  • Salmonella can infect a hen’s ovary (remember the ovaries produce eggs) so that the contents of a normal-appearing egg can be contaminated even before the shell is formed.
  • Vibrio bacteria are normally present in seawater. Oysters and other shellfish can develop concentrations of Vibrio high enough to cause infections.
  • Microorganisms such as norovirus can concentrate in human sewage that is dumped into the sea. This contaminates the water supply.
  • Infected food handlers and food conditions pass microorganisms on to customers. Examples of this include Shigella bacteria, hepatitis A virus and norovirus. Knives, other utensils and table surfaces also are methods of transferring disease when unclean.
  • When certain foods are left out (i.e. not refrigerated), minimal contamination can become highly infectious in a matter of hours due to rapid growth of microorganisms. Conversely, in most instances refrigeration or freezing prevents virtually all bacteria from growing. Certain other foods (e.g. salted meats, jams, pickled vegetables) require high salt, sugar or acid levels to prevent bacterial growth.
  • When certain foods are adequately cooked (the ideal internal temperature is 160 degrees Fahrenheit), most microorganisms will be killed.

Food-Safety

Protecting yourself from foodborne illness
Professionals in public health, industry, governmental regulatory agencies, and academic research have roles to play in making the food supply less contaminated. So do you. I would like to advocate for one simple step for you to take as you shop for food that will promote food safety.

  • Buying pasteurized milk rather than raw unpasteurized milk prevents an enormous number of foodborne diseases every day and has done so for 100 years. Juice pasteurization has more recently proven to be important in preventing certain E. coli infections. Basically, you can lower your risk by purchasing pasteurized products.

Courtesy of the Centers for Disease Control and Prevention, here are some additional simple precautions to reduce the risk of foodborne diseases:
COOK: Cook your meat, poultry and eggs thoroughly.

  • Using a food thermometer to measure the internal temperature of meat is a good way to be sure that it is cooked sufficiently to kill bacteria. Remember, the internal temperature of meat should be above 160 degrees Fahrenheit.
  • Eggs should be cooked until the yolk is firm.

SEPARATE: Don’t cross-contaminate one food with another.

  • Avoid cross-contaminating foods by washing hands, utensils and cutting boards after they have been in contact with raw meat or poultry and before they touch another food.
  • Put cooked meat on a clean platter, rather back on one that held the pre-cooked, raw meat.

CHILL: Refrigerate leftovers promptly.

  • Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within 4 hours.
  • Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration.

CLEAN: Wash produce.

  • Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime.
  • Remove and discard the outermost leaves of a head of lettuce or cabbage.
  • Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours.
  • Wash your hands with soap and water before preparing food and before touching others.
  • Avoid preparing food for others if you yourself have a diarrheal illness.
  • Changing a baby’s diaper while preparing food is a bad idea that can easily spread illness.

REPORT: Report suspected foodborne illnesses to your local health department.

  • Calls from concerned citizens are often how outbreaks are first detected. Play your part.
  • If a public health official contacts you to find out more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as to ill people.

Thanks for liking and following Straight, No Chaser! This public service provides a sample of what 844-SMA-TALK and http://www.SterlingMedicalAdvice.com (SMA) offers. Please share our page with your friends on WordPress. We are also on Facebook at SterlingMedicalAdvice.com and Twitter at @asksterlingmd.