Botulism Foods

A case of infant botulism from honey dipped pacifier

2012-04-14T07:32:00.000-07:00

A baby Scotland 16 weeks is treated for botyliasis (intestinal) in a hospital in Edinburgh. Reports say baby got the infant form of intoxication by sucking on a dummy (pacifier) in honey.

The boy is in critical but stable condition.

In the USA, there are about 100 cases reported annually botyliasis. It is the most common form of botulism. Infects children under 12 months of age, with most cases in infants 6 weeks 6 months.

Unlike food borne botulism, when a person ingests prodiamorfwmena toxin in foods, infant ingests the spores of the bacteria in food stuffs such as honey. The spores germinate in the intestine where producing bacteria which in turn reproduce and release toxin.

Bacteria may colonize the infant intestines, because normal gut bacteria that would compete with botulism bacteria are not fully installed.

Honey can contain spores (Clostridium botulinum), infants under 1 year old should be fed not honey.

Symptoms in the infant to start as constipation, weakness, poor suck and loss of head control. This can range from mild illness in sudden infant death. Disease is usually more severe in infants aged less than 2 months.

Some studies suggest that infant botulism can cause an estimated 5 percent of cases of sudden death (SIDS).

Intestinal Botulism occurs rarely in older children and adults.

According to the information botyliasis is quite rare in England with only six reported cases since 1976.

Avoid risks of food poisoning

2012-04-07T20:32:00.000-07:00

If you've ever had food poisoning, for sure you are very careful what you put in your mouth. There are some nasties that can take you further and stronger than humans. It is the most common bacteria that causes food poisoning:

Salmonella (from raw eggs, poultry and vegetables contaminated) Staphylococcus aureus (usually exists in the nose and can spread the hands) Campylobacter jejuni (from poultry, beef, unpasteurized milk, insects and untreated water) E-coli (from meat or vegetables which have been in contact with baterium) (Clostridium botulinum) (bacteria that causes botulism usually home-canned foods, especially beans and tomatoes)

May not be your last meal

Typically, when a person gets food poisoning, they immediately from the last meal you ate. However, bacteria can sometimes take several minutes to multiply enough to make you sick, and some are more resistant. Can be two to three days after eating contaminated food, until you start having symptoms.

However, if there is already a lot of bacteria in a food when you eat, the stomach may react with vomiting to remove the poison within a short period of time.

Take these precautions when defining food

Be sure to wash your hands often, utensils and cooking surfaces. Use warm, soapy water to Wash your hands before and after handling food or preparation. Use warm, soapy water water to wash their utensils, surfaces including cutting boards and tuner. Safety starts when your purchases. Always make sure you keep raw meat separate from fresh fruits or vegetables. This will prevent cross-contamination. Make sure you can refrigerate or freeze food purchased within two hours. If the temperature is above 90 degrees in one hour.

Leftover food should be refrigerated as soon as possible and must be used within two days. If you are in doubt, throw away Defrost food properly. You can run cold water over food can thaw it, the thaw in the refrigerator or defrost in the microwave portion to 50 percent. Do not thaw at room temperature. Be sure to cook food at a sufficiently high temperature (between 145-165 F F). To be sure to purchase a food thermometer. Do not eat Uncooked meats, hotdogs or deli lunch Wash off all sprouts (soya, alfalfa, radish, clover) Do not eat raw cookie dough, dough cake or anything with raw eggs.

Food poisoning can be threatening to those weakened immune system. This could include the elderly, children, pregnant women and those with chronic diseases.

Cooking with raw eggs

The US Food and Drug Administration recently held (2009) that those who sell eggs received certain preventive measures during production, storage and transport to prevent salmonella poisoning. Make sure you buy eggs are Graded (preferably grade A) pasteurized and have no cracks or other deformities. Bacteria can enter the egg with a crack, even if it has been as good.

Salmonella poisoning can make you very sick. This can cause long-term disabling conditions and even fatal. Chronic arthritis, renal insufficiency, paralysis, seizures and mental disabilities have been linked to this toxic poisoning.

Certain foods, such as mayonnaise and Hollandaise Sauce on Vegan sauce made with raw eggs. It is important to refrigerate them and avoid the consumption of food leftover that use these products.

Symptoms of food poisoning

According to the Mayo Clinic, all foods contain a small amount of bacteria. However, if food is handled incorrectly, not cooked long enough or weren't safely, bacteria will multiply and can cause illness.

General symptoms include:

Nausea Diarrhoea Gut pain Vomiting Dehydration

If the poisoning is especially bad could experience

Rapid heartbeat Fainting or lightheadedness

What to do if you have food poisoning?

Keep hydrated Balance Do not take anti-diarrheal medication as your body needs to get rid of the poison

If you are ill for more than 48 hours, or bloody stools develop:

Get emergency medical help Call 911 if you feel weak and faint

If you suspect botulism, seek immediate medical assistance provision. Symptoms of botulism include:

Headache Blurry vision Muscular weakness Paralysis Difficulty breathing Dry mouth

Bacterial food poisoning

2012-03-31T09:32:00.000-07:00

The feeling of a cavernous stomach followed by nausea, vomiting, cramping and diarrhea, hours after a scrumptious meal is unfortunately all too often. This type of illness is brought on food and is referred to as food poisoning. While this is a common condition and is usually a fairly mild food poisoning may, in certain cases, lead to serious illness and even death.

The types of bacteria found on foods

Poisoning occurs when consumed, were not properly stored, prepared or cooked food. There is no blunder-proof way to detect if bacteria in foods, so you should take extreme vigilance in relation to the preparation. Poisoning can occur when it is cooked food at home, or from friends and family or may happen in any restaurant. Even fine dining establishments charge a large amount of money for each dish eventually serve food with bacteria.

There are several types of bacteria that cause food poisoning. Some of the largest bacterial offenders are:

E-Coli bacteria o-this is probably the most common source of poisoning. E-Coli physically resides in the lower intestines of healthy people and animals but can cause disease when transported meat or vegetables and ingestion. Washing and cooking food thoroughly will kill this bacteria.

o disease botulism-causing bacteria after a Clostridium botulinum produces called Botulin toxin. Botulism in canned foods is often and can only be destroyed at high temperatures. If ever a can be seen bulging with air can contain Botulin. Cooking food at high temperatures it is very important to keep Botulism in the Gulf is very important.

o salmonella bacteria-this is generally in meat, eggs and egg-containing products and seafood. As with the other mentioned previously causes of salmonella poisoning, can only be killed at high temperatures. So eat raw food such as sushi or cookie dough may increase the likely hood of acquiring salmonella. Unlike the other bacteria mentioned, salmonella can have long-term effects. In some cases, salmonella disappears completely from the House ever.

Campylobacter bacteria-o is in undercooked or raw meat and poultry, unpasteurized milk and untreated water.

Food poisoning is usually neglect of the person preparing the food. It is not difficult to avoid poisonous bacteria, if all food cooked correctly. If a restaurant serves undercooked food leading to poisoning and properly did not warn visitors about the risks associated with raw food before the order, they may be held liable for losses.

To learn more about bacterial food poisoning, visit the Des Moines area lawyers.

Botulism information

2012-03-24T10:32:00.000-07:00

Botulism is an infection that can be potentially fatal and is caused by a certain bacteria known as (clostridium botulinum). The toxins produced by clostridium botulinum is, according to science, one of the most powerful toxins that occur naturally.

They are known to attack our central nervous system and cause of the paralysis. If the condition is left untreated in paralysis can cause serious breathing problems and even death due to lung infection usually. There are three direct ways that a human can contract botulism. Food contaminated with bacteria as a result of food packed mistakenly is the most common cause.

Fortunately, botulism is a very rare condition, and there were only about 30 accounts foodborne Botulism in the United Kingdom over the past 25 years. Approximately 80 percent of the number also were linked to the same source. Although the disease is thought of as a rarity, since 2002 has been a sharp increase in the number of patients infected with botulism, which then led to two deaths.

Wound Botulism occurs when you open sores or wounds become infected. Use of intravenous drug such as heroin and cocaine have also been known to cause the condition. The influx of botulism cases has been reported that an immediate response to the growing problem with drugs in the United Kingdom. If treatment is sought the immediate outlook for patients who are often good.

Botulism recall-what you should know

2012-03-17T11:32:00.000-07:00

Although most foodborne illness called "food poisoning" from the common man, more sickness caused by food poisoning, not per se, but treat bacterial infections that are ingested by eating food affected. However, there has been recent reports of an outbreak of food poisoning in good faith. Four victims were sickened with suspected botulism after recruiting hot dog sauce toxin thought to contain. 10-ounce cans of Castleberry's brands, Austex and Kroger hot dog sauce's best by dates from April 30, 2009, through May 22, 2009 suspected to be affected, according to the food and drug administration.

It is extremely rare for commercially canned a product containing botulinum, which is so lethal that a drop of pure toxin can kill 20 people. Centers for disease control and prevention medical epidemiologist Dr. Michael Lynch said the last such case dates of USA in the 1970s. Lynch about 25 cases reported each year in the CDC usually involved home-canned foods, he said.

Botulism is a rare but serious paralytic illness caused by a nerve toxin produced by bacteria (Clostridium botulinum). There are three types of foodborne botulism: botulism, botulism and botyliasis. From the CDC website:

(Clostridium botulinum) is the name of a group of bacteria commonly found in soil. They grow best in an environment of low oxygen. Bacteria form spores which allow them to survive in a dormant state until exposed to conditions that can support their development. There are seven types of botulinum designated by the letters a to g, only types a, b, e and f cause disease in humans.

Approximately 110 cases of botulism in the United States escalating; there are every year. Of these, only 25% is foodborne. Food borne botulism usually results from incorrect home canned foods, especially foods with a lower concentration of acid in such as asparagus, green beans, beets and corn. Higher acidity in foods can help prevent food-borne infections and toxins.

Botulism can be avoided. Home canners must always follow strict hygiene procedures to reduce the contamination of foodstuffs. If any questions about the initial home canners, canning processes should take directions for safe canning from County extension offices or the u.s. Department of Agriculture. Oils should be cooled with garlic or herbs. Potatoes have been baked while wrapped in aluminum foil, must be kept hot until served or refrigerated. Because the botulinum destroyed by high temperatures, persons eating home-canned foods should consider boiling food for 10 minutes before eating to ensure that it is safe.

Honey can contain spores (Clostridium botulinum), and toxin is known as a source of infection for infants. Therefore, children under the age of 12 months should not be fed honey. Honey is safe for people aged 12 months or more. Botulism can be prevented from seeking immediate medical care in contaminated wounds and using street drugs are injectable.

Foodborne botulism is most commonly found in foods that have been preserved. Therefore, it is important not only to consider home canners food safety high, but that most commercial boxes that seriously harmed the bulging, image, or severely rusted, discarded and is not used. If there is suspicion of foodborne illness, a person should seek medical care immediately. From the CDC website:

The classic symptoms of botulism include double vision, blurred vision and drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscular weakness. Infants with botulism appear lethargic, feed poorly, is constipated, and a weak cry and poor muscle tone. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, can cause paralysis of the arms, legs, torso and respiratory muscles progress of these symptoms. Foodborne botulism, symptoms generally begin between 18 and 36 hours after eating a contaminated food, but can occur as early as 6 hours or within 10 days.

Respiratory failure and paralysis that occur with severe botulism may require a patient to a breathing machine (ventilator) for weeks, plus intensive medical and nursing care. After several weeks, the paralysis slowly improves. If diagnosed early, foodborne and wound botulism can be treated with a antitoxini that blocks the action of toxins circulating in the blood. This can prevent patients from worsening, but recovery still takes several weeks. Doctors try to remove contaminated food still in the gut by inducing vomiting or by using enemas. Wounds should be treated, usually products to remove the source of bacterial toxins. Good supportive care in a hospital is the mainstay of treatment for all forms of botulism. Currently, antitoxini is given regularly for treatment of botyliasis.

Botulism symptoms and what to do when you see the signs

2012-03-10T12:32:00.000-08:00

Botulism is a grave and serious form of food poisoning that is toxic to the nervous system. Symptoms will occur within a few days of intake of the toxin. If you notice any of these symptoms, you will need to be evaluated by a doctor as soon as possible in order to avoid life-threatening complications.

Botulism symptoms

Symptoms of botulism can include any combination of the following:

weakness
fatigue
blurred or double vision
drooping is yet another
dry mouth
sore throat
his speech slurred
difficulty swallowing
nausea
vomiting
diarrhoea
Infants may present with a weak cry, and inability to suck.

What causes botulism?

This serious form of food poisoning caused by ingesting food contaminated by the bacteria Clostridium botulinum. This bacteria can grow in improperly canned or raw or preserved foods, especially meats (ham and sausage), or in certain vegetables (beans).

Bacteria will be destroyed if the food is cooked in 176 F (80 ° C) for 30 minutes or boiled in 212 F (100 C) for 10 minutes. Raw honey should not be given to infants under 1 year old, because they could cause botulism.

Diagnosis and treatment for botulism

Diagnosis of botulism first comes from the observation of the aforementioned symptoms. Botulism symptoms are noticed when it is critical that you contact your healthcare facilities for assessment by a doctor as this condition can be fatal if not treated properly. The medical assessment should include a discussion as to the probable source of the toxin, an investigation into what the person has consumed over the past few days. In addition to a physical examination, blood tests may be used to make a full diagnosis.

When it comes to treatment, early diagnosis and treatment with antitoxini it is very important. An outbreak of botulism is a public health emergency and the local Health Department should be notified if discovered the source of botulism contamination can be brought under control. Hospitalization may be necessary depending on the extent of the symptoms.

Botulism-beware of Grandmas Home-canned beans

2012-03-03T13:32:00.000-08:00

Every year in the United States there are approximately 150 cases of botulism in approximately 25 the special caused by contaminated food stuffs. Food-borne botulism is a serious intoxication caused by eating the prodiamorfwmena toxin present in contaminated food.

Food-borne Botulism occurs when the bacteria (Clostridium botulinum) are allowed to grow and produce toxin in food later eaten without adequate heating or cooking for the inactivation of the toxin. Botulinum is one of the strongest known neurotoxins.

This anaerobic bacteria growth and Toxin formation tend to occur in products with low acidity and oxygen content and low salt and sugar content. Inadequate treatment, home-canned foods typically have, such as asparagus, green beans, mixed beets and corn. However, there have been outbreaks of botulism from more unusual sources such as oil, chopped garlic, peppers, potatoes cooked properly handle wrapped in aluminium foil and home-canned or fermented fish. Garden foods such as tomatoes, which used to be considered too acidic for growth (Clostridium botulinum), now considered a potentially hazardous foods at home canning. Although most common in home-canned foods, this happens only occasionally in commercially prepared foods.

The most common type of botulism in the United States is botyliasis, representing approximately 65% of the total cases of botulism. This disease affects children under the age of twelve months. The infant ingests the spores of the bacteria in food stuffs such as honey. The spores germinate in the intestine where producing bacteria which in turn reproduce and release toxin. Honey can contain spores (Clostridium botulinum), infants under 1 year old should be fed not honey.

Usually in a few hours to several days after eating contaminated food will start to show the classic symptoms. blurry vision, dry mouth and difficulty swallowing. Gastrointestinal symptoms may or may not occur. If untreated, the paralysis is always through the body, starting from the shoulders and work its way out. The most serious complication is respiratory failure of botulism toxin which is fatal in up to 10% of people. It may take months before the recovery is complete.

If the disease is detected early enough it can be treated with antitoxini. If respiratory paralysis occurs and the person may fail to be on a ventilator for several weeks.

What you can do to prevent this horrible food borne illness

o follow strict hygiene steps when canning food at home.
o Refrigerate oils containing garlic or herbs.
o Keep oven potatoes wrapped in aluminum foil must be kept hot until served or refrigerated.
o consider boiling home-canned foods for 10 minutes before being eaten to inactivate any toxin lurking in foodstuffs.
o discard any boxes are damaged or proagwgeas or any abnormal smelling preserved foods. No taste test or even attempt to boil, exactly what we do.

Home canning and preserving food is an old tradition in America and the country. Some caution and common sense steps can prevent this powerful Toxin from invading your canned products.

Botulism-causes, symptoms and treatment

2012-02-29T14:32:00.000-08:00

Definition

Botulism is a rare but serious paralytic illness caused by a nerve toxin. Is going to happen because of the (Clostridium botulinum).

There are three basic types of botulism:

Foodborne botulism botulism botulismInfant

All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be very dangerous, because many people can be poisoned by eating a contaminated food.

Causes

The types of food in botulism involved vary depending on the retention of food and eating habits in different regions. Any food which promote toxin production and outgrowth that when processed allows spores to survive, and then not cooked prior to consumption may be associated with botulism. Almost any type of food is not very acidic can support the development and production of toxins from c. botulism.

Botulinal toxin has been shown in an important variety of foods, like canned corn, peppers, beans, soups, beets, asparagus, mushrooms, ripe olives, tuna, chicken, spinach and chicken livers and liver pate and dinner meat, ham, sausage, stuffed eggplant, lobster, and fish smoked and salted.

Symptoms
The symptoms are not caused by the body itself, but from which the bacterium releases toxin. Usually appear within 12 to 36 hours after exposure. Incidence of botulism is low, but the mortality rate is high, if the edit is not immediate and proper.

The first symptoms of botulism include:

Double or blurry vision, Drooping eyelids Slurred speech, trouble swallowing, dry mouth, muscle FeedingPoor muscle WeaknessConstipationLethargyPoor ToneParalysis of the respiratory muscles

Treatment

If diagnosed early, can reduce the severity of food-borne botulism:

Inducing vomiting or use of enemas to remove any contaminated food remaining in the intestine of horse serum antitoxini to neutralize botulinum troll blood, but not yet appended to the nerve endings in the evolution of botulism may also be stopped through the use of:
Horse serum antitoxini
Surgical treatment of the wound to remove bacteria
Botyliasis could not be treated with horse serum antitoxini, because of the risk of a serious allergic reaction.
Antitoxini shall be granted or not, requires a full recovery from severe botulism, weeks, or months intensive medical and nursing care, including mechanical ventilation, if necessary.
Over weeks or months, new nerve endings are able to grow and the paralysis is reversed.
Fatigue and shortness of breath may persist for years after recovery.

Patients with botulism should receive antibiotics such as penicillin equidae. If you have difficulty breathing, you probably can use fan.

Botulism-fatal Paralytic illness

2012-02-25T03:32:00.000-08:00

Botulism is a rare and fatal disease paralytic, affecting millions of people around the world. The disease occurs due to a poisonous neurotoxin released by an anaerobic, Spore forming bacterium, known as an (Clostridium botulinum).

There are three different forms of botulism, which include food borne, SCAR and botyliasis. In the United States, approximately 72% of the cases reported is infant formula, 25 percent is food obtained and the rest is botulism.

Symptoms

Displays the symptoms of botulism in adults within 12-48 hours after eating contaminated food. In the case of babies, these symptoms occur within 3-30 days after the recruitment of baktiriakoys. In the case of botulism, symptoms appear within 4-14 days after the injury. The toxin affects the nervous system, blocking the presynaptic release of the neurotransmitter Acetylcholine. As a result, messages from the nerves are not transferred muscles, thereby preventing muscle stimulation. Initial symptoms include blurred vision and drooping eyelids, dry mouth, constipation, blood pupils, abdominal pain and weakened muscles. Death occurs due to paralysis of respiratory muscles, respiratory failure.

Diagnosis

The most common method of diagnosis is through physical examination. However, the symptoms of botulism toxin is usually similar to other diseases such as Guillain-Barre syndrome, stroke, poisoning, specialising in polio myelitis, tick paralysis, Lambert-Eaton syndrome and Myasthenia configuring gravis. As a result, doctors often get confused. Diagnosis of the disease is through recognition of botulinum in the blood. Stool examinations help detect the presence of bacteria and spores which are excreted via the faeces. In the case of botulism wound exudates, as samples for laboratory tests.

Botulism-herbal Ayurvedic treatment

2012-02-18T15:33:00.000-08:00

Botulism is a serious disease that causes the flaccid paralysis of muscles. This is caused by a neurotoxin called General botulinum produced by bacteria (Clostridium botulinum). There are three basic types of food borne botulism: botulism, botulism, and botyliasis. Common symptoms include double vision, blurred vision and drooping eyelids, slurred speech, difficulty in swallowing, dry mouth and muscle weakness.

Food-borne botulism is considered a public health emergency. If diagnosed early, foodborne and wound botulism can be treated with an anti-toxin that blocks the action of neurotoxin circulating in the blood. The Ayurvedic treatment of botulism aims to prevent muscular paralysis, considering other relevant symptoms and attempt to accelerate the recovery process. Patients who survive acute episodes of botulism poisoning may experience fatigue and shortness of breath for years. Ayurvedic treatment can help reduce these symptoms and aid recovery.

Ayurvedic medicines such as Tapyadi Loh, Ekang Veneer Ras, Maha VAT VAT Vidhvans, Gajankush, Ras Bruhat VAT Chintamani, Vish Tinduk Vati, Kaishor Yograj Guggulu, Guggulu Trayodashang and Maha Yograj Guggulu Guggulu used to treat this condition. Medicines from herbs that can be used in this situation is: Nirgundi (Vitex negundo), Chitrak (Plumbago zeylanica), Tagar (Valeriana wallichii), Guggulu (Commiphora mukul), Rasna (Pluchea lanceolata), Deodar (Cedrus deodara), Erandmool (Ricinis communis), Shalparni (Desmodium gangeticum), Prushnaparni (Uraria picta), Kantakari (Solanum xanthocarpum), Agnimanth (Premna mucronata) and Kuchla (Strychnos nuxvomica).

Indeed the botulism Neurotoxin nerves paralysis from interfering with the release of choline, a neurotransmitter, so that the nerves cannot stimulate the muscles to contract. Therefore, drugs that Act on neuro-muscular junctions are used to cure the paralysis. They include Brahmi (Bacopa monnieri), Mandukparni (Centella asiatica), Ashwagandha (Withania somnifera), Shankhpushpi (Convolvulus pluricaulis), and Kuchla Nirgundi. Once the acute condition has been resolved, medicinal products, such as the Vish Tinduk Vati, Tapyadi Loh, Ekang Veneer Ras and Kaishor Guggulu given on a long term basis, to accelerate the process of recovery and prevent a relapse.

Severe botulism toxicity may lead to respiratory failure due to paralysis of respiratory muscles. Patients are required to be on a fan and needs intensive medical and nursing care for several weeks. Good supportive care in hospital remains the main residence treatment for all types of botulism.

Botulism-rare but potentially deadly foodborne illness

2012-02-11T04:33:00.000-08:00

All my life I have a little fear and eating home-canned beans because of the rare but potentially fatal disease caused by the bacterium Clostridium botulinum. The botulinum produced by the bacterium is one of the most lethal natural toxins known to man. Now that my organic garden is overflowing with fresh beans, and can't possibly eat all the fresh, I turned again to this microscopic organism that lives naturally in soil.

Eating poorly prepared food is really the only way you can be sickened by this kind of bacteria. It is also possible for bacteria to infect an open wound, (often caused by drug users sharing needles), and babies can sometimes be sickened by consuming the spores of the bacteria. Fortunately, the impact of botulism poisoning are quite rare-only an average of 110 cases reported to the United States each year. The majority of these cases, 72% is botyliasis, and 25% are caused by eating contaminated food.

Infants may become infected by eating corn syrup, honey, or other sweeteners containing inactivated bacterial spores in order to alert parents to give no honey in any form for infants aged one year. Once the child begins to eat solid foods, the stomach acids will kill the bacteria spores and prevents them from growing.

As a gardener, the disease is born more food that worries me, and the list of symptoms and side effects makes it logical to worry about. Botulism is a paralytic disease and the symptoms are very similar to those of people who have a stroke. Symptoms may include difficulty swallowing, muscle weakness, drooping eyelids and double or blurry vision. These symptoms can occur anywhere from 6 hours to 10 days after eating contaminated food. Patients treated for this disease could fan for weeks in intensive care. Paralysis slowly improves over a few weeks, if the disease is diagnosed early enough. In the past, up to 1/2 of people contracting the disease dies, but health care is now the fatal accident rate reduced to 8%. Patients may continue to feel tired and having difficulty breathing for years after recovery from this disease.

Clostridium botulinum bacteria grow and multiply in environments without oxygen, which have high moisture content and low acidity. This is an excellent description of the Interior of a pot of low-acid vegetables. High levels of sugar that can help to reduce the production of bacteria and toxins. The bacteria are killed when vegetables are canned under high heat and pressure, the way you store-issues with canned products processed.

My parents thousands of jars of beans canned over the years, but always be careful to follow the common practice of boiling the beans for at least 10 minutes before lunch. The Centers for disease control (CDC) agrees that this is a good idea. Also, it makes sense to use the latest home canning tips from US Department of agriculture, since new methods being developed all the time. It simply pays to be secure if you can low-acid foods such as beans, asparagus, beets and corn.

Also is known to be sickened by the bacteria growing cut garlic for botulism stored in oil, which should always be kept refrigerated, and humans
potatoes baked in aluminium foil, if the potatoes have remained in the Packaging and cooling.

Frozen vegetables make the same risks as home-canned products According to the USDA safe food handling fact sheet, food stored constantly f below will always be secure. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

However, the same document goes on to say that the commitment does not kill bacteria-this simply puts into sleep mode. Once the food is frozen, bacteria may start to grow and multiply just as you can do with food. To be safe, use up each thawed (and even fresh) veggies as soon as possible and to keep any residue is left in the fridge.

Botulism-the worst kind of food poisoning could ever experience

2012-02-04T05:33:00.000-08:00

What is botulism Basically, it will evolve from food that hasn't been saved correctly. Also, this may mean that the canned foods. Also, if food is not stored at the temperatures vulnerable right will increase the germ, commonly known as botulism (Clostridium botulinum). embryo germination is a Gram-positive, Spore-forming a that This is an This is an elongated germ line called a neurotoxin. This particular toxin is very strong and it causes a person to be violently ill.

(Clostridium botulinum) will increase in areas that does not have proper oxygen levels. The fetus is also likely to grow in foods with a low level of acid. You should always be aware of food in a can, for example, that they look different or crease in a way that it is not normal. Chances are that the canning process was wrong, and there could be an opportunity to clostridium botulinum.

How long does it take before the symptoms of botulism after eating bad food In General, could be anywhere from 15 hours even as late as 10 days. However, if there is the germ clostridium, chances are higher that symptoms would set too slowly, a few hours from the moment you hit the intestinal microbes.

What are the symptoms that a person may be botulism

Symptoms of botulism is as the following:

1. Feeling too weak

2. disturbances in vision

3. Speaking patterns is slurry

4. the mouth that has no saliva

5. the problem with trying to swallow

6. A critical symptom respiratory problems

How botulism diagnosed

Botulism diagnosed by taking an assessment of your medical conditions you have food and drinks recently eaten. Hospital staff will then take further tests after a complete physical. Test will involve perhaps providing stool and urine specimens may point out the bacteria clostridium. Sometimes doctors will also check the person affected neurologically, (meaning brain matters).

Treatment for botulism

The treatment for this disease include giving intravenous antibiotics that can kill off neurotoxins. Thus, the only way to recover it through hospital care. Some people may require even a respirator if breathing has become very labored.

Some people may require strong induction of vomiting if anti-drugs do not kill bacteria neurotoxin.

You can prevent botulism begin.

To prevent the type of food-borne botulism, always take strict precautions that the food we eat is not displayed or turn off somehow. This is the first step.

NEVER eat something like a baked potato in foil which has for a number of hours. I knew personally, almost a gentleman who died of botulism in this manner. Foil has toxins that will enter the potato after a period of sitting in the fridge.

If your food has been canned by yourself at home, nor damages must stop boiling on May 12 minutes. This is for your protection, such as boiling kills most bacteria that are there at home canned foods.

Practicing these steps, you must prevent the terrible suffering that foodborne disease can bring.

Canning botulism

2012-01-31T06:33:00.000-08:00

There is a recent rise in home canning. With the wave of interest has been concern about the safety of home canning. Most people are turning to home canning in an attempt to make healthier choices for themselves and their families. Making them sick is counterproductive!

Is truth of the matter, if you are sloppy about what you do, and do not follow the rules, you can create an excellent environment to arise problems. However, if you are a diligent canner following USDA approved guidelines, your risk of food borne illness is small to none.

What is botulism?

A greater concern in home canning is botulism. Botulism is caused by a bacterium that is literally everywhere. This bacteria is not the problem, however. It is when the bacteria enters a perfect environment for development, which creates a toxin. The toxin is what is fatal.

This rare but often fatal food borne illness grows well in low-acid, liquid, air-free environments. Ideal place for botulism to grow a lot is a vase incorrectly in canned foods with low-acid (such as meat or vegetables).

A terrifying botulism is that it is not possible to get there (unless you are working in a lab environment and groping). Foods contaminated with it will not look or smell different.

Symptoms of botulism

After eating something that contain botulism usually takes 12-38 hours (but sometimes up to 10 days) for symptoms to appear. It is important to get medical aid AMeSWS. Botulism occurs only if some 20-25 cases per year, approximately 10% of them are fatal. Treating it early is a key to survival.

Some of the symptoms to watch for include: dry mouth, blurred vision, slurred speech, vomiting, diarrhea, difficulty swallowing and respiratory failure.

Safe = safe food Canning

The best way to protect yourself and others from home canned botulism is to follow safe canning practices. Here are some things to remember as you can:
1. Follow religiously all directions. Not tsigkoyneyeste about processing times. Does not alter the recipe, unless it says that you can.
2. use only USDA approved recipes. Yes, it's not safe to use your great granny's recipe, even though this canned it for years and nobody got sick. Canning practices have changed as more information is available. Stay on the safe side and use safe recipes.
3. does not alter the content of your canning acid foods. There are two major defences against botulism, acid and heat.
4. Use proper hygiene in the kitchen. Make sure all your equipment is sanitized and sterilized jars you correctly.
5. make sure your jars seal properly after they have been preserved. If it isn't closed, store in the refrigerator and eat soon.
6. make sure to check your pressure canner EVERY year. This is a free service offered in most areas. Check around and see when and where is offered near you. It is important to note that the gauge and stamp your canner works correctly.
7. When you open a jar low-acid food to eat, boil the contents for twenty minutes to destroy any microbes that could be lurking inside.

Don't let the panic of botulism are talking about you that makes your home canning. Simply follow the appropriate procedures and use approved recipes. People, we are already enjoying the benefits of home canned foods for years. Do it safely and you can join their ranks!

Complications of botulism

2012-01-28T07:33:00.000-08:00

Doctors and researchers have identified a wide variety of microorganisms that can cause food poisoning. Certain viruses, bacteria and parasites in food can all result in nausea, vomiting, diarrhea, and suffering characteristic of food poisoning. While many of these problems to disappear in a few days, botulism, a dangerous type of food poisoning, can cause complications that can last for months.

Bacteria called (Clostridium botulinum) is responsible for botulism. The bacteria thrives in conditions of low-oxygen, low-acid, which can produce a substance called botulinum. This is a by-product that disrupts the nervous system, resulting in several problems. Because of the conditions that favoured by this bacteria, usually live in canned products. So, if you have any suspicions about a canned item, you should throw it away.

12 to 36 hours after eating a food full of botulism, you may begin to notice strange symptoms are unlike other, more formal forms of food poisoning. Initial signs of botulism include:

-Blurry vision
-Difficulty breathing
-Problems with swallowing
-The eyelids

While foodborne botulism can also cause nausea and vomiting, the attack on the nervous system can leave you with a more serious problem such as paralysis. The botulinum interferes with your ability to control the muscles. This causes weak and flaccid muscles, and may even result in loss of reflexes.

Shockingly, a part of your body that may be affected by hazardous botulism is the respiratory system. The toxin can interfere with your ability to breathe, that can lead to problems such as respiratory distress. Indeed, subjects breathing can last for years-you may notice abnormal fatigue or shortness of breath breathe after your years suffering from botulism.

Should you suffer from botulism is caused by tainted food, this can leave you with serious health issues. If you have suffered from botulism is caused by improperly Handled or prepared foods, you may be eligible for financial compensation to help with the pain and suffering.

E. Coli and salmonella, botulism

2012-01-21T08:33:00.000-08:00

When we eat out at restaurants, we expect our food must be stored properly serviced, handled safely, clean and sufficiently cooked thoroughly. Grocery store purchases goods, once again we are waiting to be processed, packaged and stored securely. Unfortunately, however, sometimes the reality of the situation is not fully in line with our expectations.

If food is handled by the poor, but in danger of being contaminated by harmful bacteria and viruses. Those who eat these infected edibles at risk of developing a disease known as food poisoning. While the food poisoning, it is usually not fatal, it can be quite uncomfortable and painful. Three of the most common types of foodborne diseases is e. Coli and salmonella, botulism.

E. Coli

E. coli is a type of bacteria that can cause infections of the digestive tracts of humans. There are many different strands of infectious e. coli, which can cause any of the following symptoms:

· Bloody diarrhea

· Severe abdominal cramping

· Nausea and vomiting

· Fatigue

Sometimes, e. coli disease diagnosed as different (yet similiar), as a stomach ulcer or inflammatory bowel disease. Other times, those with e. coli infections do not experience symptoms. This can be especially dangerous if those who handle food. Easily able to transfer the infection to other unsuspecting people without your knowledge.

Botulism

Botulism is another type of foodborne diseases that are passed to the people their ingestion of contaminated food. Typically, botulism cultures grow home-canned goods, although it may also occur with roots like garlic and potatoes. Symptoms of an attack of botulism include:

· Nausea and vomiting

· Stomach cramps

· Difficulty breathing

· Compromised vision

· Difficulty swallowing

· Weakness

· Paralysis

Usually, botulism is treated through medication-induced vomiting or prescription drugs that cause bowel movements.

Salmonella

Salmonella is a disease usually spread to humans through ingestion of contaminated food. Such as e. coli and botulism, those infected with the disease will typically get better after a few days without any external editing. The typical symptoms of an infection with salmonella include the following:

· Diarrhoea

· Nausea and vomiting

· Abdominal cramping

· Fever and chills

· Headache

· Bloody faeces

· The achy muscles

If the salmonella bacteria enter the blood of the Organization, then the patient is at risk for a very serious situation, known as iniggitida. Patients who develop this condition need immediate treatment outside in the form of antibiotics. Where, iniggitida, is not treated, can be fatal.

Contact us

If you or someone you love has suffered from any of these types of food poisoning as a result of poor food hygiene or restaurant, you may have the right to claim compensation. St. Petersburg injury lawyers of Beltz & Ruth, p.a. have the experience to help you recover losses you deserve. To learn more, you http://www.personal-injuries-attorneys.com/ to visit today.

Eat to beat the flu-7 tips for preventing seasonal viruses with simple food choices

2012-01-14T20:33:00.000-08:00

Cold and flu viruses have an acidic environment that lacks oxygen to live. When your diet consists of many processed foods, refined and sweet that you create the ideal environment. No wonder so many children get sick right after Halloween!

To read the ingredient list of all your food and beverage labels before you buy them? If an 8 years cannot consider the entire list of food ingredients on the label, I probably consumed too many processed foods and chemicals. The goal is to return eating REAL food and making your first choice of a WATER beverage.

Here are 7 of the best tips to prevent the introduction of seasonal viruses your body:

1) Eats a diet based on vegetables to create an alkaline environment in your body.
Vegetables help create an environment in your body alkaline. Viruses cannot live in this environment. Children need at least 2-3 (1/2 cup each) servings of vegetables every day. Cut up vegetables sitting on children to snack on before dinner. Include a salad with lunch dinner. Throw some grated carrots in the muffins. Add some Pumpkin PANCAKES. Throw a handful of fresh spinach in the smoothie. Don't assume your kids won't eat their vegetables. My children ask for now and carrots salad. It is a good role model, as adults should eat 4-5 servings per day.

2) Go organic if it is about the "dirty dozen" list. The "dirty dozen" list contains the twelve fruits & vegetables most heavily sprayed with pesticides. This list has been compiled by the environmental working group from around 87,000 studies from the USDA and FDA 47 fruits and vegetable between 2000 and 2007. It is estimated that if they avoid eating organically grown not in this list, your pesticide exposure may be reduced to 80%. Here is the "dirty dozen" are listed in order of decreasing pesticides: peaches (worst), apples, sweet bell peppers, ribbed celery, nectarines, strawberries, cherries, kale, lettuce, grapes,
carrots, and pears.

Market of organic products is slightly more expensive initially, but prevention of pesticides, which tax your immune and lymphatic systems, to enter your House is worth. Also you will begin to notice that when you are feeding your body with REAL live foods containing phytochemicals, enzymes, vitamins and minerals your appetite decreases. This is because you are now feeding your body's cells and is no longer merely feeding your mouth with empty calories.

3) Go organic for milk products.
There are three main reasons for the selection of organic milk and yogurt. First, you will be able to avoid consuming pesticides cows consumed when eating grass seeds and sprayed with pesticides and herbicides. Secondly, you will be able to avoid consuming antibiotics and hormones injected cows before milking. Thirdly, I surprised to notice the improvement in the focus and your child's behavior. This last word is subjective for me. I noticed a dramatic improvement in the behaviour of my children. My three children is much calmer, more focused and more happy than our family switched to all organic milk and yogurt.

A bonus benefit is that since your taste just how rich and creamy milk organic flavors, you never want to go back to your old milk. Milk 1% is so rich, tastes like milk with 2%. Stonyfield Farm is our favorite option for organic yogurt. Corn syrup is also without or artificial sweeteners.

4) Satisfy your sweet tooth without sugar.
Sugar creates an acidic environment in your body and reduces the immune system. This includes the corn syrup that is on your component. Great substitutes of sugar or inulin is raw honey is false, 100% pure maple syrup or Agave Nectar. We use raw honey to replace sugar in muffin recipes and real maple syrup to sweeten our oatmeal.

Honey is also a strong cough suppressant surge. You can give your child a teaspoon of honey cough or shake stand into a cup of hot water or tea herbs. Please note children under the age of 12 months should not consume any honey (even cooked products), such as gastrointestinal has not developed enough to handle the spores of botulism. Corn syrup and molasses also contain botulism spores and should be avoided in infants aged under 12 months.

Use fruit to satisfy your sweet tooth family. Fruits, such as vegetables, produce an alkaline reaction in your body and therefore to reduce the risk of getting a cold or the flu. Children should consume 2-3 (1/2 cup) servings of fruit per day and adults should aim for 3-4 servings per day. Try frozen berries with organic yogurt and a little honey or Agave Nectar for real fine. Apples with a little peanut butter is a great premium snacks. We surprised to note that when you increase your fruit intake, your intense cravings for sugar will go away.

5) To the outside and move your body every day.
Be sure to get outside for 15 minutes daily to get fresh air and sunshine. You can get vitamin d from the sun shining on your skin. Vitamin d helps activate the immune response of the organization. This can be as simple as Walking your child in school or taking a family bike ride-15 minutes after school.

Ideally, you will be able to move your body for a total of 30 minutes per day. It is one of the most important reason to get your body moving for the benefits of stress-reduction. Excessive stress increases acidity of your organization and your cause would be prepared to the viruses. Exercise also helps increase your intake of oxygen and viruses do not like an oxygenated environment.

6) Get enough sleep.
Lack of sleep will increase the level of cortisol, a hormone which is stress. Cortisol increases the acidity of your organization, which then increases your susceptibility to cold and flu viruses. Children aged 5-12 need 10-11 hours sleep per night. Better sleep, must not have a Television in their bedroom or must be disconnected. Younger children need up to 12 hours per night, and most adults need 7-8 hours of restful sleep per night.

7) Maintain your nose clean.
To prevent the importation of the virus, your body needs to keep your nose clean. The Neti pot is a small ceramic pot designed specifically to evacuate from your nose. Just add hot water with the salt pot, tilt your head, pour the water into one nostril and watch out the other nostril. Also, you can swab the inside of your nose with warm salt water.

Food additives-are you Russian roulette with your health

2012-01-07T21:33:00.000-08:00

Would you believe that the average American family spends an impressive 90 percent of food processed food budget And if you check the label of most processed food you will find a table with preservatives, artificial food additives, flavor enhancers and food colorings. Now instead of farm-fresh foods, chemical additives in processed food have become an important part of the American diet.

Food manufacturers includes these additional materials to their taste and look more attractive and increase the lifetime of the product. After all, when you purchase Strawberry yoghurt or ice cream, you expect to have a reddish color rather than colour bland. What we have said is that some common food additives in everyday products may have long-term negative effects on our health.

Below is a list of the thirteen food additives should be avoided whenever possible

Acesulfame K (potassium)-artificial sweeteners (200 times sweeter than sugar) is usually located in deserts, chewing gum, gelatin diet sodas and baked. Control of this relatively new additive was not very extensive, but early indications are that this may cause cancer in rats.

artificial food colorings: Blue 1,2. Red Green 3 7 3 7 Yellow 6-these are usually found in food colouring many of the foods on the shelves of supermarkets. Blue 1 and 2 are connected with a small risk of cancer in mice. They are baked goods, candy, beverages and even pet food. Green 3 has been linked to bladder cancer. This can be found in drinks and candy. Red 3 has been found to promote the development of thyroid tumors in rats. It is generally baked goods, candy and fruit cocktail. Yellow 6 has been linked to tumors in kidney and adrenal gland. Is baked goods, candy, drinks, gelatine and sausage.

sweetener aspartame-this is usually no food diet sugar as diet sodas, gelatins, beverages and mixtures of low calorie desserts. Is also sold under the brand name Nutrasweet and equal. Associations in aspartame can break into a highly reactive chemical that damages cells. Some possible side effects include headaches, dizziness, fatigue and respiratory problems.

BHA and BHT (butylated hydroxyanisole and butylated hydrozyttoluene)-this is usually located in the conservative daily household foods such as vegetable oils, potato chips, cereals and chewing gum. Help retard enjoyed fats and oils from becoming widespread. Having an oxidizing effect, which can produce potentially cancer causing reactions in cells.

monosodium glutamate (MSG)-MSG is an amino acid used in order to improve the flavour components such as chips, salad dressings, frozen Entrees and soups. MSG allows manufacturers to reduce the amount of the actual ingredients that make their products. Has been found to cause brain damage of nerve cell in animal studies. In humans, nausea and headaches are possible side effects.

this synthetic Fat Olestra-can be found in some brands of potato chips. Not absorbed by the digestive system, so that it has no calories. Possible side effects include abdominal cramps, gas, and diarrhea and loose bowels. Olestra has been shown to inhibit the ability of the body to absorb fat-soluble carotenoids from vegetables and fruit.

potassium bromate-this additive is used to increase the volume in breads and rolls. Studies on animals. This has been linked to cancer and this may pose a potential risk to humans.

propyl Gallate-this conservative sometimes resides in chewing gum, vegetable oil, meat products, potato sticks, chicken soup base. Helps to slow deterioration in oils and fats. Results from animal studies show that it can cause cancer.

artificial sweeteners saccharin-what is 350 times sweeter than sugar and sweetener is in packaging, drinks, diet and "no sugar added" products. Animal studies have shown that the contamination is linked to bladder cancer uric. The food industry-feed acknowledges that saccharin may be linked to cancer in mice, but believes that it will not occur, the same effect in humans.

sodium chloride-commonly known as salt, this additive is used to enhance the taste of food. But excessive use of salt or eat food with high sodium can lead to high blood pressure, kidney problems, heart attack and stroke.

Nitrate sodium (or sodium nitrite)-this additive is used to conserve, enhance color, and to improve the taste of meat, ham, dinner, hotdogs, corn beef and smoked fish. Meat processors use nitrate and nitrite because they stabilize red meat (or gray) and help prevent the growth of botulism bacteria causing. Studies have suggested these additives can cause certain types of cancer.

trans fat this additive is usually found in food served in fast food restaurants and some crackers, microwave and Icing and sweetcorn. Trans fats may cause heart problems.

white sugar-sugar is a common ingredient in baked goods, cereals, crackers, sweets, sauces and more processed foods. The average person consumes approximately 65 pounds of sugar per year. Too much sugar can lead to obesity and other harmful health conditions.

Unfortunately, these food additives are present in many foods on supermarket shelves. Check the tags and if you can see one or more of those present. If so, a health conscious shopper should consider other alternatives. If you can see other additives that interest you, search for them on the internet and you probably can find a description of the feed additive including its possible harmful side effects.

Food poisoning from botulism

2011-12-31T22:33:00.000-08:00

While food poisoning can be caused by a variety of viruses, bacteria and parasites, which can come to live food products through unsafe handling or preparation techniques, often do not know the exact offender your disease. However, a dangerous source of food poisoning are the Clostridium botulinum bacteria.

When you eat foods that are inhabited by (Clostridium botulinum) or by-products, you can contract the disease called botulism. Symptoms of botulism include double vision, drooping eyelids, slurred speech, difficulty swallowing, and muscular weakness. Thus, botulism is usually an easily recognizable form of food poisoning.

Why this kind of food-borne diseases cause muscular weaknesses rather than the standard nausea, vomiting, diarrhea and abdominal pain is that (Clostridium botulinum) produces a neurotoxin that interferes with your muscle function. In fact, botulism neurotoxin is considered an extremely dangerous and powerful substance. Scientists estimate that one gram of toxin could kill up to one million people, and why some people have talked about the risks of terrorists potentially using botulinum for bioterrorism. Interestingly, however, many people choose to intentionally inject yourself with this toxin in order to mitigate the appearance of wrinkles. That botulinum-right is the basis for the Botox injection photo.

Toxin (Clostridium botulinum) paralyzes the nerves, so as to lose the ability to signal the muscles contracting. Because the damage to the nerve can be semi-permanent, the effects of botulinum may be very long-lived.

When you are eating foods filled with botulism, you should visit your doctor or emergency room as soon as you begin to lose muscle control and think that you've wound botulism. Doctors to inject and antitoxini that will help prevent the spread of neurotoxin and stop the damage your nerves. While the antitoxini can stop the spread of the toxin can weeks to recover, as mentioned above.

A serious complication resulting from botulism is respiratory distress. Because it takes so much time to recover from this situation, people suffering from respiratory damage due to botulinum might survive on breathing machines for several months. Indeed, it may take years to overcome your fatigue and shortness of breath.

Botulism can be prevented with proper canning and food handling techniques. If you suspect that a good canned is botulism, it is always best to throw it away from risk contracting botulism. Also, be sure to Cook all your food carefully to kill (Clostridium botulinum) and destroy the toxin.

If you or someone you know has suffered from the terrible consequences of botulinum, will need to contact the product liability lawyer on your rights. For more information, check out the product liability lawyers Friedman & Bonebrake, PC today.

Food poisoning-how to avoid it, how to handle the

2011-12-24T11:33:00.000-08:00

While America s food supply is the safest in the world, food poisoning is responsible for approximately 76 million illnesses each year in the United States. In fact, it is estimated that 60% or more of raw poultry sold today is potentially pathogenic bacteria. Anyone who eat food contaminated by certain bacteria, parasites, viruses or get food poisoning. A number of factors such as age and physical condition can make some people more susceptible to food poisoning from others. Infants, pregnant women, elderly and people with compromised immune systems are at greater risk.

For most people in good condition, food poisoning is usually long lasting nor life-threatening. However, in less healthy individuals, can become a serious health threat, representing approximately 5,000 deaths each year.

The good news is that by taking simple preventive steps while purchasing, handling, and preparation of food you can prevent most cases of food poisoning in the home.

What causes food poisoning? Food poisoning is usually caused by bacteria, parasites or viruses that may be present in the foods you have eaten. You may have heard the names of many of those bodies. Include Escherichia coli (e. coli), Campylobacter jejuni, (Clostridium botulinum), Shigella, Salmonella, Staphylococcus aureus, Trichinella, and hepatitis a virus vaccine, just to name a few. In a wide range of foods, including red meat, poultry, milk and other dairy products, eggs, unpasteurized vegetable juices and ciders, spices, chocolate, seafood and even water.

These organisms may be present on your food is purchased or when it can come into the food including cooked foods, if the food comes into contact with raw meat juices in dirty utensils, cutting boards and countertops used for the preparation of contaminated food. That s why it is important not only to cook your food thoroughly, but to wash your hands, utensils and countertops, before and after you can manipulate raw foods.

What are the symptoms? Symptoms vary depending on the type and amount of impurities can be eaten. Some people may get sick after ingesting only a small amount of harmful bacteria, while others may remain free symptoms after eating larger quantities. The most common symptoms of food poisoning include nausea, vomiting, diarrhea, pain (cramps), fever, headache and fatigue. Symptoms may develop, just 30 minutes after eating tainted food, but more often not developed for several days or weeks. Signs of infectious or parasitic food poisoning may not appear for several weeks, while some toxins in fish may take only a few minutes to cause symptoms.

If you have, probably won't be botulism have fever and symptoms may include blurred vision, fatigue, dry mouth and throat.

How diagnosed food poisoning food poisoning suspicion often when many people were ill after eating the same meal. To diagnose the cause of the disease, your doctor will need to know the symptoms and what was eaten right before the disease has appeared. The doctor may take samples of foodstuffs, bowel movements, or vomit. These samples can be tested by a laboratory to determine if food was contaminated and identification of the organism that causes the disease.

How it treated? If the symptoms are serious, the victim should see a doctor or get emergency care. Treatment depends on the severity and the cause of food poisoning. In General, for mild cases of food poisoning, the doctor will recommend for resting, drinking fluids to prevent dehydration caused by vomiting, and to follow a special diet. This usually lasts only about 1 to 5 days to recover from food poisoning.

If you have your botulism, a doctor will prescribe a antitoxini. Other types of food poisoning have no antidote. Generally, antibiotics are not useful in the treatment of food poisoning. May be given medicine to stop vomiting and stomach cramping.

Prevention is the best way to avoid food poisoning more cases of food poisoning can be prevented. Below is a list of some simple Do s and Don ts to help you avoid foodborne illness at home.

• wash your hands, utensils, cutting boards and countertops of food between various

To hrefrigerate or freeze perishable immediately (refrigerator temperature should be 41 ° f and freezer 0 ° F)

Cook food thoroughly. Cook beef, lamb and pork to an internal temperature of 160 ° F, whole poultry and thighs to 180 ° F. poultry breasts in 170 ° F, ground chicken or Turkey 165 ° F the

hrefrigerate leftover food as soon as possible. shouldn t issues remain unrefrigerated longer than 2 hours.

Food While shopping, choose frozen foods and perishables such as meat, poultry and fish last-before checkout

Use a smooth cutting boards free of cracks and crevices and hard maple or plastic

Save raw meat leakproof or at the bottom of hrefrigerator to prevent juices dripping on other foods

Don t allow uncooked meat, juices of meat or unwashed fruits and vegetables to come into contact with food either cooked or washed

Don t buy frozen seafood if packages are open, Torn or crushed at the edges

Don t buy canned foods that are proagwgeas or dented, or compromised in jars

Don t buy food never outdated. Check the use-by dates or sell by

Don t buy unpasteurized milk or milk products

Do not buy hrefrigerated or frozen products that do not appear in the appropriate temperature

Do not let small children put food away unsupervised

More information about this important health issue can be downloaded from the following sources: information portal for food safety http://www.foodsafety.gov US Government food and Drug Administration Center for food safety and nutrition http://vm.cfsan.fda.gov/~dms/wh-food.html shall apply to food safety and inspection service United States Department of Agriculture http://www.fsis.usda.gov/OA/pubs/consumerpubs.htm

As an educational service supported by Novartis Pharmaceuticals Corporation. This information is not intended for use as medical advice. You should discuss this information with your doctor.

Food poisoning-overview

2011-12-17T12:33:00.000-08:00

What is food poisoning

Food poisoning results when you eat food contaminated with bacteria or other pathogens such as parasites or viruses. Your symptoms may range from upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. Most such infections go undiagnosed and unreported.

But the Center for disease control and prevention estimates that each year about 76 million people in the United States become ill from pathogens in food, and about 5,000 people die.

Over 55% of these cases are caused by improper cooking and storing food, and 24% by poor hygiene, such as not washing your hands while preparing food. Only 3% of cases resulting from unsafe food sources. Keeping your hands clean while working with food is the single most important thing you can do to avoid food poisoning.

About 20 bodies may cause food poisoning. Then you can eat food contaminated with bacteria to multiply in the stomach and bowels. Some bacteria give off a toxin when multiplied. As a result, nausea, vomiting, abdominal cramps, and diarrhea occur. Vomiting and diarrhea is the organization how to eliminate the toxin, and most cases of food poisoning their way without having to provide medical care.

Not all invasive organisms cause vomiting as a symptom, but almost all cause diarrhea. Blood in your stool occurs in many types of food poisoning and is deemed to be serious. Abdominal cramps are also common, and sometimes you will have a fever. Be sure to contact a doctor if you have a fever or bloody stools.

Common sources of food poisoning

Campylobacter is the leading cause of bacterial food poisoning in the United States. Generates several million cases a year, resulting in hundreds of deaths. Eating undercooked chicken, or food that has been in contact with raw chicken most often causes campylobacter. The Center for disease control estimates that up to 70%-90% of chickens infected campylobacter.

For the prevention of disease, Cook chicken carefully, with pink, remains. Wash your hands frequently while handling raw chicken. Use paper towels to dry your hands. If you use a dish-cloth or sponge to clean counters, use a new after working with raw chicken. Wash your cutting board with the solution diluted bleach before reuse. And any utensils or dishes contact with raw chicken should be washed and rinsed with SOAP and water before using it again.

E. coli 0157: H7 contamination causes an estimated 25,000 cases of food poisoning each year in the USA. Most of these result from undercooked, contaminated ground beef. Organism lives in the intestines of healthy cows. Meat can become contaminated during slaughter, when mixed with beef is ground into hamburger intestinal fecal matter. Contaminated meat looks and smells normal, therefore, is not easily detectable. Bacteria of cow udders or milking machines also can contaminate raw milk.

To prevent this form of food poisoning, Cook all ground beef until it shows no pink. Make sure that all the meat juices are clear, not pink or red, and that the Interior of the meat is hot. If you are served an undercooked hamburger at a restaurant, send it back. Drink only pasteurized milk products and drink only water treated with chlorine or other disinfectants.

Caused by botulism (clostridium botulinum), a spore. This form of food poisoning is very rare, but can be life-threatening. Can result from improper eating processed low-acid foods, such as green beans, mushrooms, spinach, olives and beef or fish. Inappropriate home canning methods represent often botulism cases. Processed incorrectly commercial products can also cause this serious disorder.

In order to avoid botulism, not even taste canned foods that are soft, is deteriorating, in fermentation or not smell right. Not worth a life-threatening illness. In case of doubt, reject.

Botyliasis is most common in spring and summer, and is rare in winter. Infants younger than one year of age is the highest risk. Symptoms include muscle weakness, a weak cry, difficulty feeding, constipation, head lag, increased heart rate and decreased gag reflex. A baby with botulism is described as a "floppy baby" as the baby will have weak muscles, particularly arms, legs and neck.

Botyliasis has been associated with eating honey. The Center for disease control indicates that honey should not be given to infants younger than six months, and the honey Industry Council extends the security boundary in one year. Honey is an essential food for infants, and never should be given to them.

Summary of food poisoning

Most symptoms such as nausea, vomiting, abdominal cramps and diarrhea caused by viral infections, and it is not true cases of food poisoning. An accurate diagnosis may be difficult, because the disease-causing organisms in different kinds of food and various periods of incubation. Also, eating a really sick immediately afterwards is not the standard way for food poisoning. Most people don't know that foods consumed several days previously may be the cause of food poisoning. Always be sure to consult a doctor when they face severe gastrointestinal symptoms.

The information in this article was gathered from the Web site security information http://wellness.ucdavis.edu and on the website of the national digestive diseases Information Clearinghouse http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htmin

Food poisoning-what they are and how you can avoid it

2011-12-10T00:33:00.000-08:00

Food poisoning is not funny. Once you have this, we will do what it takes to not receive it again. So what exactly is food poisoning? Simply, food poisoning is a food borne illness people receive from eating food contaminated with toxins or bad bacteria. Sometimes foods would seem somewhat funny or smell a little joke. but, too often, you will know the food is to eat is contaminated with bacteria that could damage your health.

What does food poisoning in your body Well, that depends on the type of food poisoning you and if you have a compromised immune system due to your age, or an underlying medical condition. There is more than one type of food poisoning. Let's look at some of the types and how they may affect you.

Shigella: Shigella is a bad bacteria that causes severe diarrhea, spreading from human to human through fecal matter and poor hygiene. The symptoms of this disease is very similar to salmonella that causes fever, cramps, nausea and diarrhoea, which is often bloody. A doctor is able to control the stool the person suspected of Shigella to know with certainty whether this bacterial infection to the patient.

Prevention of Shigella is easy if one practices consistent personal hygiene by washing hands thoroughly and retaining a bathroom and kitchen surfaces free of fecal matter. You can do this by practicing good methods for cleaning with common household disinfectants.

Botulism: there are three kinds of wound botulism bacteria: food, botyliasis and undertaken. Botulism is caused by a toxin that contaminates a rare bacteria wound. Botyliasis is caused by bacteria that live in the intestines of a baby. One culprit may be raw honey. It is very important babies are never as raw honey, can have serious side effects. Improperly canned and processed foods are the main cause of food-borne botulism.

Botulism can cause dry mouth, muscle weakness, blurred vision, slurred speech and difficulty swallowing. It may also, in serious cases, causing paralysis and respiratory failure.

How to eliminate many cases of botulism is to constantly educate how operators can cook food properly, and preparing food. This can be avoided in infants by providing them not just honey. More food borne diseases and cases of food poisoning can be prevented by taking some simple precautions such as consistent and thorough hand washing procedures, sanitary practices for surfaces in the bathroom and kitchen environments, and taking the time to make sure it is fully cooked meat and raw materialsof animals moving in sanitary manner.

Salmonella is an infection which can be passed in the human body from both wild and domestic animals through meat, eggs or milk produced from animals. You can get salmonella from eating meat that is undercooked, or unpasteurized milk is raw or improperly cooked eggs. You can also receive from surfaces that are touched by any of these elements. Some people can be carriers of salmonella and no signs, but this can be passed on to other people if there is food handlers.

How do you know if you have salmonella poisoning? Some of the symptoms of salmonella food poisoning are nausea, diarrhea, abdominal pain, fever and vomiting. The symptoms may last 5-7 days. Fortunately for most with salmonella, all you have to be careful not to get dehydrated. However, very young children, the elderly or people with chronic illness may be more serious risk. In these cases, there are times when a doctor will prescribe antibiotics to combat bacterial infection.

To avoid getting salmonella one should not eat raw eggs, drink milk and always make sure that the meat you eat is cooked thoroughly. We must also keep all the surfaces in the kitchen and fridge clean and wiped with a disinfectant if in contact with uncooked meat, juices, eggs or milk products.

E. coli is a bacterial infection that contaminate food, milk and even unsanitary swimming water. Causes the same type of symptoms such as previous treat bacterial infections, however, sometimes bloody diarrhoea are present and sometimes not. A stool sample must be submitted to the doctor to know with certainty if e. coli bacteria which is responsible for causing the disease in a patient complaining of these symptoms.

In some patients, e. coli can cause serious complications for their red blood cells that can lead to kidney failure. It is recommended that if a person suddenly starts to have bloody diarrhea, you should seek immediate medical help to determine what bacteria are the cause. This is crucial to avoid further complications of general health and well-being of the individual is infected. This type of bacterial infection can be prevented by taking simple saver for cooking meat, until there is no question and taking great care to wash hands and surfaces carefully when using a restroom, changing diapers, performing personal care for the elderly, or after handling raw meat, while preparing them for a meal.

Listeria is a little different from other bacteria because of the way into the food supply. This is primarily spread through soil and water. The ground or water may be contaminated through the fertilizer used in the process of cultivation. Food contaminated by Listeria must be heated or pasteurized and kill bacteria. Every year there are many cases of people infected with Listeria through Sandwich meat had been infected with the bacteria through the manufacturing process.

Listeria food poisoning is very serious and can cause death. Symptoms may include diarrhoea, nausea, fever and muscle pain. Other symptoms such as confusion, convulsions and imbalance can occur if bacteria travel of the nervous system

In addition, if a pregnant woman to be contaminated with Listeria can cause the infant to deliver prematurely. It is very likely that the baby will also be contaminated or Listeria can cause even a baby is stillborn. A diagnosis of Listeria from blood or spinal fluid tests and treated with antibiotics.

Again, more food borne diseases and cases of food poisoning can be prevented by taking some simple precautions such as consistent and thorough hand washing procedures, sanitary practices for surfaces in the bathroom and kitchen environments, and taking the time to make sure it is fully cooked meat and raw materialsof animals moving in sanitary manner. Food safety is really very simple. but it is not followed, the results can be fatal.

Food safety and food poisoning

2011-12-03T13:33:00.000-08:00

What is food poisoning It is an acute illness, usually sudden, brought about by eating contaminated or poisonous food. The symptoms of food poisoning are:

1. nausea - a queasy feeling as if you were about to be sick

2. sickness - vomiting

3. Pains in the bowl - gripping pains in the area of the stomach

4. Diarrhea

5. Fever

The main causes of food poisoning are:

1. Bacteria - the commonest

2. Viruses - which are smaller than bacteria, are normally found in water

3. Chemicals - Insecticides and weed-killers

4. Metals - lead pipes, copper pans

5. Poisonous plants - toadstools, red kidney beans (insufficiently cooked)

Bacteria is the most common form of food poisoning and so it is important that we know more about them. Bacteria are tiny bugs that live in the air, in water, in soil, on and in people, in and on food. Some bacteria causes illness. They are called PATHOGENIC bacteria. Some bacteria cause food to rot and decay, they are called SPOILAGE bacteria. There are four things that bacteria need in order to grow. These are:

Warmth. They love body temperature of 73 degrees but can happily grow at 15 degrees. They grow most readily between 5c and 63c. This is known as the DANGER ZONE

Time. Each bacteria grows by splitting in half. This takes time, on average every 20 minutes. This is known as BINARY FISSION. Imagine, one single bacterium by splitting in half every ten minutes can become more than a million in 3 and a half hours.

Food. They like high protein foods for example, poultry, cooked meat, dairy produce, shellfish, cooked rice, stews and gravies.

Moisture. They need water and most foods have enough water or moisture to let the bacteria thrive.

Some bacteria can form a hard protective case around themselves, this is called a SPORE. This happens when the going gets tough, when it gets too hot or too dry. So they are able to survive very hot or cold temperatures and can even be present in dried foods. Once the right conditions (5 - 63c) return, the spore comes out of its protective casing and becomes a growing, food poisoning bacteria again.

Bacteria and food poisoning

We have established that the presence of bacteria is one of the most common causes of food poisoning the presence of poisonous chemicals can also cause food poisoning. There are a number of potentially toxic chemicals present in food. For example, potatoes which have turned green contain the toxic substance, Solanine, which is only dangerous when eaten in excess.

Rhubarb contains Oxalic Acid the amounts present in the stems which are normally cooked are relatively harmless to humans, but the higher concentration in the leaves makes them very dangerous to eat.

A toxin is a poisonous substance that may be produced by the metabolism of a plant or animal, especially certain bacteria. Toxic food poisoning is mainly caused by Staphylococci in the UK and more rarely in this country, Clostridium Botulinum.

Foods most commonly affected by Staphylococci are:

Meat pies

Sliced meats

Pies with gravy

Synthetic cream

Ice-cream

50-60% of people carry Staphylococci in their noses and throats and are present in nasal secretions following a cold. Staphylococci are also present in skin wounds and infections and find their way into foods via the the hands of an infected food handler. Hence the importance of keeping all wounds and skin conditions covered. Although staphylococci are themselves readily destroyed by thorough cooking or re-heating, the toxin which they produce is often much more heat-resistant and may need a higher temperature or longer cooking time for its complete destruction.

Food poisoning from Clostridium botulinum known as botulism is extremely serious. This produces a life threatening toxin which is the most virulent poison known. Foods most commonly affected by clostridium botulinum are:

Inadequately processed canned meat, vegetables and fish.

During the commercial canning process, every care is taken to ensure that each part of the food is heated to a high enough temperature to ensure complete destruction of any clostridium botulinum spores that may be present.

YEASTS & MOULDS - microscopic organisms some of which are desirable in food and contribute to its characteristics. For example, ripening of cheese, bread fermentation etc. They are simple plants which appear like whiskers on food. To grow they require warmth, moisture and air. They are killed by heat and sunlight. Moulds can grow where there is too little moisture for yeasts and bacteria to grow. Yeasts are single celled plants or organisms larger than bacterial, that grow on foods containing moisture and sugar. Foods containing a small percentage of sugar and a large amount of liquid such as fruit juices and syrups are liable to ferment because of yeasts. Yeasts are destroyed by heat.

VIRUS - microscopic particles transmitted by food which may cause illness. For example, Hepatitis A (jaundice). Unlike bacteria, viruses cannot multiply or grow in food.

PROTOZOA - single celled organisms which live in water and are responsible for serious diseases such as malaria, usually spread by infected mosquitoes and dysentery. These food-borne infections are mostly caught abroad.

ESCHERICHIA COLI - E Coli is a normal part of the intestines of man and animals. It is found in human excreta and raw meat. E Coli causes abdominal pain, fever, diarrhea and vomiting. High standards of hygiene and through cooking of foods must be applied. Raw and cooked meat must be stored at correct temperature and cross contamination must be avoided.

SALMONELLA - is present in the intestines of animals and human beings. Foods affected include poultry, meat, eggs and shellfish. Prevention should include:

good standards of personal hygiene

elimination of insects and rodents.

washing hands and equipment and surfaces after handling raw poultry

not allowing carriers of the disease to handle food.

Control of Bacteria

There are three methods of controlling bacteria:

1. Protect food from bacteria in the air by keeping foods covered. To prevent cross contamination, use separate boards and knives for cooked and uncooked foods Use different coloured boards for particular foods. For example, red for meat, blue for fish, yellow for poultry etc. Store cooked and uncooked foods separately. Wash your hands frequently.

2. Do not keep foods in the danger zone of between 5c and 63c for longer than absolutely necessary.

3. To kill bacteria, subject bacteria to a temperature of 77c for 30 seconds or a higher temperature for less time. Certain bacteria develop into spores and can withstand higher temperatures for longer periods of time. Certain chemicals also kill bacteria and can be used for cleaning equipment and utensils.

The main food hygiene regulations of importance to the caterer are: Food Safety (General Food Hygiene) Regulations 1995 and Food Safety (Temperature Control) Regulations 1995. These implemented the EC Food Hygiene directive (93/43 EEC). They replaced a number of different regulations including the Food Safety (General) Regulations of 1970. The 1995 Regulations are similar in many respects to earlier regulations. However, as with the Health & Safety legislation, these regulations place a strong emphasis on owners and managers to identify the safety risks, to design and implement appropriate systems to prevent contamination, these systems and procedures are covered by Hazard Analysis Critical Control Points (HACCP) and/or Assured Safe Catering. The regulations place two general requirements on owners of food businesses:

To ensure that all food handling operations are carried out hygienically and according to the Rules of Hygiene.

To identify and control all potential food safety hazards, using a systems approach either HACCP or Assured Safe Catering.

In addition, there is an obligation on any food handler who may be suffering from or carrying a disease which could be transmitted through food to report this to the employer who may be obliged to prevent the person concerned from handling food. Catering establishments have a general obligation to supervise and instruct and provide training in food safety & hygiene commensurate with their employees responsibilities. Details with regard to how much training is required, are not specified in the regulations. However, HMSO Industry Guide to Catering provides guidance on training which can be taken as a general standard to comply with legislation.

Prevention of food poisoning

Almost all food poisoning can be prevented by:

complying with the rules of hygiene

taking care and thinking head

ensuring that high standards of cleanliness are applied to premises and equipment

preventing accidents

high standards of personal hygiene

physical fitness

maintaining good working conditions

maintaining equipment in good repair and clean condition

using separate equipment and knives for cooked and uncooked foods

ample provision of cleaning facilities and equipment

storing foods at the right temperature

safe reheating of foods

quick cooling of foods prior to storage

protection of foods from vermin and insects;

hygienic washing-up procedures;

Knowing how food poison is caused

carrying out procedures to prevent food poisoning.

This has been just a brief overview of food safety. If you are in the catering trade or are planning do become a cook or chef, it is essential that you learn all there is to know about the subject. The following links should help to fill the gaps.

Essentially, you need to know the Food Regulations appertaining to your own country. Its pointless following the Food Safety Regulations of the UK if you live or work in Australia, Spain or New Zealand.

Foods to avoid in pet food recipes

2011-11-30T16:33:00.000-08:00

Just as long to cook your own meals may be healthier than taverns or restaurants lunch in a box, making your own dog food recipes is a way to add variety to the diet your pet s and have more control about what is happening in your dog s House. And while doing your own dog food recipes can cause disease, a pleasant sound which doesn t have a large artificial flavors or preservatives, there s also the potential for missteps if you add the wrong foods. If you re starting to cook your own dog food recipes, here are some foods to avoid:

Chocolate

One of the most commonly known things to avoid feeding dogs, never will need to add this food for each dog food recipes. Particulars as to substance, where it occurs naturally theobromine in chocolate is toxic to dogs. While the concentration levels of theobromine in chocolate varies the most, milk chocolate containing chocolate and baker s. In any case, avoid chocolate in dog food recipes.

Onions

Onions, although heavily flavoring for both human and dog food recipes, can lead to a condition called Heinz body anaemia, which destroys red blood cells and can lead to anemia in dogs merciless. You have ways to minimize this risk, such as cutting onions which are sufficiently large that impart a taste to foods before easy removal before serving, or simply onions from leaving your dog food recipes completely. IT s has suggested that the greatest danger in this comes from low-quality onions, so if you buy good quality onions, you can also minimize the risk. Two Japanese Akita breeds Shiba Inu, and is particularly sensitive.

Honey

While an excellent natural sweeteners, honey is a food which is dangerous not only to the dog food recipes fed with puppies, but if you give any prescription as well as a human infant. The reason behind this is that the honey could contain botulism spores, don t affecting adults due to their strong immune system, but can affect young animals and the people who haven t created by strong immunities. This will make sure that you leave the honey.

Alcohol

Great for cooking the recipes for humans, don t try to get fancy and dog food recipes alcohols. While wine or Sherry are large, flavorful liquid for sauces for humans, the alcohol cooks who never fully, and just as with people when it s with large amounts of ingested, alcohol can be fatal to dogs. Err on the side of caution and leave the alcohol. Avoiding the dangers in dog food recipes, you will ensure that by cooking for your pet, you re making it healthier, instead of the poor.

Want to get more dog food recipe BestDogFoodgo to

Food safety tips when traveling or in the event of a disaster

2011-11-30T14:33:00.000-08:00

Due to the length of this article, it will not contain any recipes, bar mixes, just information, tips on food handling.

If you are traveling with perishable food, place it in a cooler with ice or freezer packs. Have plenty of ice or frozen gel-packs on hand before starting to pack food. If you take meat, poultry, eggs, for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler.

Keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits. Limit the times the cooler is opened. Open and close the lid quickly. Pack perishable foods directly from the refrigerator or freezer into the cooler. If the cooler is only partially filled, pack the remaining space with more ice. Limit the times the cooler is opened. Open and close the lid quickly.

Remember to keep the cooler in a shady spot. Keep it covered with a blanket, tarp or poncho, preferably one that is light in color to reflect heat.

Bring along bottled water or other canned or bottled drinks. Always assume that streams and rivers are not safe for drinking. If camping in a remote area, bring along water purification tablets or equipment.

Do not let perishable food sit out while swimming or fishing. Remember, food sitting out for more than 2 hours is not safe. The time frame is reduced to just 1 hour if the outside temperature is above 90 °F.

If you do fishing and are lucky the big one did not get away, gut and clean the fish as soon as they are caught. Wrap both whole and cleaned fish in watertight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice. After cooking, eat within 3-4 days. Make sure the raw fish stays separate from cooked foods.

Crabs, lobsters and other shellfish must be kept alive until cooked. Store in a bushel or laundry basket under wet burlap. Crabs and lobsters are best eaten the day they are caught. Live oysters can keep 7-10 days. Mussels and clams, 4-5 days.

Caution: Be aware of the potential dangers of eating raw shellfish. This is especially true for persons with liver disorders or weakened immune systems. Warning, no one should eat raw shellfish.

If you go to the beach take along only the food that can be eaten to avoid having leftovers. If grilling, make sure local ordinances allow it. Bring the cooler! Partially bury it in the sand, cover with blankets, and shade with a beach umbrella.

WASHING UTENSILS
Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available

Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow air-drying.

WARNING BACTERIA
Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

Botulism, a life-threatening illness caused by the bacteria Clostridium outline, were reported in the United States. Frozen, fully cooked products were suspected of causing these illnesses. The Food Safety and Inspection Service advises all consumers to handle frozen, fully-cooked products in accordance with these food safety recommendations.

Before buying frozen, fully cooked products carefully inspect the container or package. If the package is punctured, torn, partially opened, or damaged in any other way that might expose the contents to the outside environment, do NOT purchase the product.

Do not purchase frozen products that appear to have thawed and refrozen. Reject all swollen or gassy containers or spoiled foods.

Buy food from reputable dealers, with a known record of safe handling. Buy frozen products only if they are frozen solid and only if stored in the freezer case. Observe any use-by or sell-by dates on the package.

When you open the container, inspect the product. Do not use products that are discoloured, mouldy, or have an off odour. Do not use products that spurt liquid or foam when the container is opened. Do not taste the product to determine if it is safe.
Follow the preparation instructions on the product label.

Handling Possibly Contaminated Products

Report any suspect commercial food products to your local health department.
If a suspect food is opened in your kitchen, thoroughly scrub the can opener or other utensils, containers, counters, etc., that might have contacted the food or its container. Discard any sponges or cloths used in the cleanup. Wash your hands thoroughly. Promptly launder any clothing that might have been splattered upon.

Botulism is a rare but serious paralytic illness caused by a nerve toxin. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food. Anyone concerned about an illness should contact a physician.

Food Safety Tips for Emergencies.

Consumers have a key role to play in keeping food safe. Prepare an emergency kit for your home and even one for your vehicle. In the event of a disaster you may be on your own for 3 -5 days.

A kit should contain a 3-day supply of water. You should have four litres of water per day, per person, for drinking cooking and clean up. A 3-5 day supply of non-perishable food in sealed containers. Proper utensils should also be included. Other items needed would be bottle opener, disinfectant soap and bleach, dishes, a portable stove, with enough fuel to last 3-5 days matches, leather gloves for handling hot material and a folding saw or axe in the event there is firewood available for warmth.

Beside food, utensils, etc. warm blankets, flashlight and a battery operated radio should also to packed.

In the event of a natural disaster or emergency incident, be sure to carefully inspect all food items and do not eat any food you think may be unsafe. Remember, when in doubt, throw it out. Check food in your refrigerators and freezers for signs of spoilage, and ask retailers and restaurateurs to explain how food has been kept safe during power failures. Be prepared with these food
safety tips.

If your traveling or if a disaster strikes you should know how to handle your food supply, what you need to know to keep your family safe, Botulism is a rare but serious paralytic illness.
The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food.

Families have a key role in keeping food safe. Prepare an emergency kit for your home and even one for your vehicle. In the event of a disaster you may be on your own for 3 -5 days.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information in this article.

Grandma Hystads Recipes, Bar Mixes, Food Information. Copyright World Wide(o)2007.

From botulism salmonella-America's most notable food safety stories

2011-11-26T15:33:00.000-08:00

Want to know the quickest way to scare someone? To get to the Super in your local market. No, I am not talking about the rise of food prices, although this is enough to increase blood pressure more people! I speak for all products of contaminated food could be heard in the last century, most recently the peanut and pistachio debacle. If you ever have wondered what some of the most notorious food scares in recent years have hundreds or more, we have the low down.

From mad cows to salmonella in peanut butter, such cases can leave even the most intelligent person scratching his head wondering how, or one of the most technologically advanced and highly regulated countries like the United States could allow so many polluting elements fall through the cracks. In fact, the USDA now estimates that account food safety problems for 76 million illnesses, 325,000 hospitalizations and 5,000 deaths annually. Here are some notable milestones in the history of U.S. food safety.

It all started when ...

As you look back in history, you can see that while there was an increase of food affecting in recent years, food preparation and sanitation has improved dramatically in recent years hundreds or so. Interestingly, the phrase "food poisoning" does not appear on the public stage until the 1880s, when scientists first made the connection between animal disease and meat-poisoning outbreaks. This prompted better hygiene practices, but it was also the beginning of the hundred-plus years "food."

The next big panic food was not until the publication of his novel the jungle, Upton Sinclair in 1905. This book spotlight on disgusting practices of the Chicago meatpacking district and then asked President Theodore Roosevelt to set new standards for food processing. The President was a petty organismal Meatpacking operation and the first pure food and Drugs Act which the country has ever seen.

In 1963 the tuna industry was destroyed when two women died of their Detroit contracted botulism is eating canned tuna. Tuna sales decreased as a result of a massive 35% national and prompted the industry to form a "contingency Commission tuna." Botulism horizontal also problem in 1971. Manufacturer Bon Vivant fell victim of the effects of the toxin when an elderly couple was paralyzed after eating contaminated vichyssoise. Bon Vivant filed for bankruptcy within a month and spent the next several years trying to identify the source of the toxin.

Go ahead in 1982 when seven people in Chicago died by taking Extra-strength Tylenol that was laced with lethal amounts of cyanide. While on Friday, Johnson & Johnson was not to blame for this panic, did pull the product from all retail shelves across the country. During this period more than 35 million bottles of Tylenol were returned and inspected by officials of the Ministry of health. Although never recorded until the real culprit, it did prompt pharmaceutical companies to introduce more stringent manufacturing practices and new tamper-proof packaging to keep consumers safe.

An ongoing food fear is the ability of beef infected with mad cow disease, which can lead to Creutzfeldt-Jakob disease in humans (both diseases attack the nervous system). Although the United States has seen a handful of cases either the human or bovine form of the disease, in the case of possibly tainted school lunch meat-prompted the largest beef recall in the history of the United States to date with a total of 143 million pounds recalled in April 2008.

The most recent fears happened at the end of 2008 and the beginning of 2009 with salmonella found to both pistachios and peanuts. Nearly 700 diseases and deaths in nine recorded by March 2009 due to this epidemic. In both cases, the causes appear to specify practices. Outbreaks forced peanut Corp. of America to shut down in January of 2009 and for Kraft foods to reevaluate their storage and processes.

Other cases over the years include beef containing e. coli, frozen Strawberry spread of hepatitis a and tomatoes and jalapeno peppers tainted with salmonella.

While the food was the cause of many diseases and in some cases death did question radical improvements in sanitation and the supply of food. While there will always be food safety issues, if developers learn from their mistakes (and we hope to do) they can prevent future outbreaks and great food.