Food Borne Virus

Contaminants in foodstuffs

2012-02-18T22:47:00.000-08:00

The main organisms that cause food illness include seven bacteria (Campylobacter jejuni, salmonella, Staphylococcus aureus, Clostridium perfringens absent, Vibrio vulnificus, Listeria monocytogenes and Shigella), two protozoa (Giardia lamblia and Entamoeba histolytica), as well as virus (hepatitis A). They live in meat, poultry, raw seafood, dairy products, coconut, fresh pasta, spices, chocolate products, seafood, salads, desserts made with dairy products and vegetables grown in soil fertilized with infected manure.

All food poultry is the most frequency of pollution-60 per cent or more of raw poultry bears some bad bacteria. How can we prevent these pollutants?

In a supermarket, select the packaged and canned foods before the fresh and frozen foods. Examine containers and rejection boxes that are bulging or dented, jars that are cracked or are free or bulging lids. Never buy outdated food. Check the expiry and the "sell by" (or "use by") dates. Don't eat raw milk, cheese or nuts, if you have a health problem, especially one that may have impaired immune system. You may want to avoid these products in all cases. Buy only chilled eggs marked class a or better. Check to make sure the eggs in a carton are cracked or leakage. Buy meat, poultry, fish, frozen food and other perishables as last. Place in separate bags. Look for the purity of the salad bar and counter of the fish. Beware if you see cooked shrimp in the same bed of ice as the raw fish-they can become infected. Buy shellfish only from the markets that buy from sources approved by the State.

If it will be more than one hour before you get home, frozen and perishable foods in the ice chest. Refrigerate or freeze perishable foods immediately-fresh meat, vegetables, dairy products, mayonnaise and catsup. Check labels for storage Board. Eject from items that you've neglected to refrigerate. Keep your refrigerator Check frequently to see that proper temperatures. Make sure that the juices from the meat and poultry does not contaminate other foods in your fridge. Store eggs in their carton in the refrigerator, not on the door. Don't crowd the refrigerator or freezer and toss about the contaminated food often, especially food, which is a sedan. Do not store food under the sink or near household cleaning products and chemicals. Placing older cans to the front when storing canned goods, so that they will use them first. Do not use canned food that is sticky on the outside.

Don't leave hot or cold food at room temperature for too long. Keep foods to be hot, hot, and in the food, intended to be cold, cold. Cook eggs until yolks are hardening and white is a company. Cook seafood thoroughly. Eat cooked seafood immediately. Cook hot dogs for, for a few minutes. Never eat them raw. Do not leave cooked food, and extend for more than two hours. Store in a refrigerator in small packages. To be stored separately for filling. Use the removal within three days. Do not thaw frozen food at room temperature. Thaw in the refrigerator or microwave, thawing in cold water or baking frozen. Never taste food that you suspect is stolen or is damaged, bulging or leaks boxes. Food is heated until they reach a temperature of at least. Thoroughly clean cooking utensils and cutting boards, each time you use them to prepare the food may be contaminated, especially poultry.

Do not cut the vegetables on a chopping board, which was used for the preparation of meat, unless you have washed it first. Bacteria contaminate wooden cutting boards less than plastic ones, but no matter what type, you can use must always be rinsed with the soup and then the water. Wash your hands before and after you process raw meat or poultry. Not firing, if you have an infected cut. Keep the blade of may opening clean. Participate and cleaning of food processors and Grinders meat after using them. Do not put cooked meat of Unwashed plate that held raw meat. Wash fruits and vegetables in water.

Contamination of food-what is really covered

2012-02-11T23:47:00.000-08:00

Insurance carriers offering insurance on restaurant specialised endorsements, specially adapted to the industry in a restaurant.

Contamination of food is a common term used in many of these indications. A close inspection of the policy provisions will reveal that the first party coverage (your income, your property) for the pollution of the food may vary considerably one insurance carrier to another. Many policies of the first party coverage will only respond to requests from actions in health care, which suspends or closes your restaurant.

Your Restaurant's reputation is his most valuable asset. One of the first steps, the restaurant owner can take to maintain their reputation in the case of suspected or proven food borne outbreak of disease is voluntarily to close the doors until the problem can be identified and corrected.

When you purchase coverage for contamination of food for first party seek policy language that provides cover:

(1) If your orders in healthcare premises which have been closed; or

(2) Or you, or any governmental authority makes a message warning the public of the danger to health because of the detection or suspected contaminated food was served to its patrons in one place, described in the Declaration.

Avoid surprises by reviewing their policies in a language that can contain coverage restrictions. Commonly found in many insurance carriers policies definition is:

"Food contamination" means the occurrence of food poisoning or suspected food poisoning of one or more of your customers resulting from tainted food, purchased by you, or "communicable diseases", transmitted from one or more of your employees.

This definition contains two triggers for the coating: one, the food poisoning from tainted food you purchased; and two, contagious disease transmitted by one or more of your employees.

The first switch, you have bought the tainted food, could form the basis for refusal of coverage, for example, when the source or cause of pollution is insufficient, bearing temperature or cross-contamination.

The second selector, contagious disease transmitted by one or more of your employees, you can form the basis for refusal of coverage because of the policy definition of communicable disease. The definition of a contagious disease, found in a number of policies is:

"Contagious disease" means a bacterial microorganism transmitted through human contact with foodstuffs.

This can eliminate coverage for contamination of food, transmitted from one or more of your employees by viruses such as hepatitis a or Norovirus, which are classified as viruses and not bacteria microorganisms. What else you should consider first party coverage? Note that many policy does not cover:

your cost for the replacement of consumable goods, designated to be contaminated by the local Board of health;
the cost of the necessary medical tests and vaccines for infected employees; and,
We must restore the patrons of reasonable care, medical tests and hospitalization made necessary by their actual or estimated consumption of contaminated foods in covered the spot;

Extended business income more than 30 days;

Loss of business income, which includes your servers tips;

Advertising costs to restore your reputation.

Claims for pollution of the food may represent a small percentage of claims when you consider that there are approximately 935,000, eating establishments in the United States. Most of the owners of the restaurants are aware of the hazards and take advanced steps to prevent disease on behalf of the reagent.

Even the most operations have found themselves in legal processes of food borne diseases, allegedly originating in their restaurant.

An event can easily manage the restaurant in bankruptcy. Measures for safety, the development of a proactive plan for crisis management and the purchase of the proper insurance can go a long way to reduce that risk and to preserve the assets of the business.

Explains the most 15 conditions for food safety

2012-02-04T00:47:00.000-08:00

First understanding techniques for food safety, requires the understanding of basic concepts and concepts. This article will define and explain some of the most important conditions, you need to know to help you and your family stay healthy.

BACTERIA: micro-organisms that can cause food borne diseases and food wastage. The bacteria are more frequently involved in food-related diseases, viruses, fungi or parasites. Some bacteria spores can survive freezing and high temperatures.

Contamination: the presence of harmful substances in food. Some pollution naturally. Some may be introduced by humans or other environmental agents.

CROSS-CONTAMINATION: When bacteria or harmful substances are physically transferred from one source (for example, human) to another.

FOOD contact SURFACE: any surface in contact with food.

Food BORNE diseases: Disease or diseases communicable to humans through food.

MUSHROOMS: Into and yeast are examples of fungi. Mushrooms may vary in size from microscopic single-celled organisms in large, multicellular organisms. Fungi are often the cause of the deterioration of the food.

INTEGRATED PEST management: Programs for the prevention of harmful organisms of particular food sources and service undertakings and measures for the removal of all harmful intrusions.

MICRO-ORGANISMS: Small living organisms, which can be seen with a microscope.

The four types of micro-organisms, which can contaminate food and cause food borne illness are bacteria, viruses, parasites and fungi.

PARASITE: an organism that needs a host organism to survive. Parasites can live in many animals used for food, including cows, chickens, pigs and fish. Proper heating, cooking and freezing kills parasites. Avoiding cross-contamination and proper hand washing, it is also important in preventing food borne diseases caused by parasites.

PATHOGENS: micro-organisms that cause diseases, including diseases in food.

POTENTIALLY HAZARDOUS FOOD: Types of food, in which they are capable of rapidly expanding micro-organisms. Potentially hazardous foods groups often has a history of being involved in food borne outbreaks of disease, there is the potential for contamination because of the methods used for the production and process it, and has features that allow simple micro-organisms to survive. Potentially hazardous foods is often wet, high in protein and chemically neutral or slightly acidic.

Production TRACEABILITY: the ability to track exactly fresh produce from its place of origin (field) at the time of purchase by the final consumer. Complete traceability, known as the "tracking the whole chain".

SANITIZE: Action and process of the reduction in the number of harmful microorganisms on the surface to make it safe for contact with food.

TOXINS: Poisons or harmful substances.

Virus: the smallest microbial food contaminants. Viruses require live host for survival and reproduction. The virus usually contaminate food through inadequate and incorrect handling and hygiene of the food handler. The virus can survive some cooking and freezing temperatures.

15 conditions described above are examples of the most important conditions for the safety of food of the nucleus. This information can be used as a starting point for your in-depth investigation.

Food Biotechnology-what is it and how does it help us

2012-01-31T01:47:00.000-08:00

Today, in order to improve the taste and quality of the food we eat and how it is produced can be used food biotechnology; as what is known of Botany and genetics in order to produce better, healthier crops.

Modern food biotechnology techniques, which involve the use of instructions for the specific traits and our knowledge of the genes, together with traditional techniques such as cross-breeding, breeding allow us to improve the quality and quantity of the plant species. This also allows scientists to move desirable traits from one plant to another, with increased efficiency and accuracy.

From the beginning of the 1990s when food biotechnology is introduced for the production of food it has helped to produce the Interior, better tasting food with higher yields, and it also helps to protect the environment. In the near future these techniques can help farmers grow more food on less land, provide healthier foods and helps to keep safe food. Foods produced in this way are defined as safe by the scientific community and they are regulated by three government agencies of the United States.

Major crops produced through the use of food biotechnology in accordance with the international service for the acquisition of agri-Biotech applications are; cotton, papaya, Lucerne, squash, corn, canola and soybeans. Among other things, this new biotechnology has enabled the production of fruit and vegetables, which the maturation of the vine for the better, Its taste. Some examples of food improved in this way are:

Cotton, maize, potatoes, soybeans and canola plants that are resistant to herbicides or protected from insects.

A type of squash, which is more resistant to virus that often kills the plant.

Tomatoes ripen and mature the delay remain fresh longer, have a good flavor and survive transport better.

Crop varieties that produce hardier plants and are more resistant to insects and viruses, which leads to higher yields.

Food Biotechnology also reduces the amount of pesticides used in agriculture, which contributes to cleaner water, to have a positive impact on the health and well-being of wild flora and decreases the exposure of farmers of pesticides. Crops which are more tolerant to herbicides require less processed by way of the soil, which means less fuel with farm equipment, lower emissions and reduced soil erosion.

Food with improved animal nutrition were already on the way to the supermarket shelves, and in the future will advances in biotechnology for food:

Products, crops, which are able to grow in harsh environmental conditions, such as drought or extreme heat. This could lead to planting crops on land that was once the unsuitable for agriculture.

Foods that you may be able to help the chronic diseases by providing unhealthy fats decrease quantities, while increasing the levels of vitamins and antioxidants, which will be useful for humans and animals.

Science may be able to find a quick way to detect unwanted viruses and bacteria in food which will reduce the risk of food-borne diseases, keeping food safe to eat.

People with food allergies may be able to consume foods that they have been previously allergic to because the science will be able to cause the allergy proteins in food.

Food borne diseases

2012-01-28T02:47:00.000-08:00

Food-borne diseases or also known as food poisoning may be due to a number of microbes such as bacteria, fungi, viruses, and parasites. Food borne disease is caused by consume contaminated food and drink. Harmful toxins or chemicals present in food can also cause disease on behalf of the food.

Often we need to ask why and how food can be contaminated with bacteria that can cause diseases, food borne diseases called. To see the characteristics of the food and bacteria related to foods which are for the account of the diseases.

Bacteria should be able to survive and proliferate 6 conditions. Prerequisites are a source of food, the level of acidity, temperature, time, oxygen and moisture are abbreviated to F a t t o m.

FOOD

Bacteria need to grow food. Similar to other living organisms, they need to maintain their spines. High content of protein or carbohydrate, contained in meat, fish, seafood products, cooked potatoes, peas and rise is loved by the bacteria. These foods are considered potentially hazardous foods. This condition will facilitate their spread.

ACID

It is found that dangerous bacteria in food may proliferate in foods with acidity between (Ph) 4.6-7. pH is the symbol for the degree of acidity or alkalinity (base) of the substances, a measure on a scale of 0 to 14.0. Food with a pH below 7.0 are acidic, a pH above 7.0 are alkaline. Not most of the bacteria grows best level of pH below 4.6.

TEMPERATURE

The bacteria to proliferate rapidly at temperatures between 41oF-160oF (5oC-60oC). But the bacteria prefer a temperature which is the equivalent of human temperature i.e. 98.6oF (37oC). The more that are bacteria may sit in warm, damp environment more quickly bacteria will grow up and multiply. Must limit the time during which these foods stay in danger zone within two hours or less.

TIME

Time and temperature are two most important factors that significantly influence the growth of bacteria in food. Micro-organisms like warm environment preferably around room temperature. In the ideal state of bacteria will proliferate every 15-30 minutes. Some bacteria can even grow every 10 minutes. Research is defined as a dangerous temperature zone. He has a lot to create a condition, which makes it impossible for bacteria to grow or inhibits the growth of bacteria. The bacteria can proliferate to reach number diseases in humans, which it from 4 hours.

OXYGEN

Certain types of bacteria need oxygen to survive, they are aerobic conditions; but there are some types of bacteria that can survive without oxygen, they are anaerobic. These two conditions can be found in food. Bacteria that can survive without oxygen may live in packaged food or vacuum having preserved foodstuffs or in food, stored in large quantities.

MOISTURE

Research has shown that the disease-causing bacteria can grow in food if the activity of water in food is greater than the item 85 (. 85). Micro-organisms like Nice humid environment. Meat production and soft cheeses have more water content allows any bacteria, viruses, or into the present to multiply rapidly.

Food Poisoning and Personal Injury Lawsuits

2012-01-21T03:47:00.000-08:00

Food poisoning: should the plaintiff?

When people in one's restaurant, an eatery or fast food, have a reasonable expectation that the proposed food to them will be clean, well prepared and free of any harmful viruses or bacteria. When contaminated food is served to a person, the results can vary from mild illness and nausea serious illness and injury. Regardless of the food poisoning is a serious problem and must be avoided at all costs.

Food poisoning occurs when infectious or toxic agents are introduced with the elements of food, which are then consumed by humans. Infectious agents often contain viruses, parasites or bacteria, while the toxic agents are often poisons or hazards which arise in exotic or improperly prepared foods.

General symptoms often include:

·         Nausea
·         Vomiting
·         Cod
·         Chills
·         Diarrhea
·         Abdominal cramping

Although the symptoms may be mild and often pass within 24-48 hours, it is important to contact a medical professional if symptoms persist or deteriorate over time. Incorrectly processed foods may sometimes cause serious health problems that may require hospitalization.

Owners of restaurants and employees must take precautions to protect its patrons and guests at all times. Food preparation and cooking surfaces must be kept clean at all times and galleys must be free of contaminants and hazardous materials. The owners of the restaurants, you must make sure that all officers have undergone courses of preparation of adequate food and are informed about proper cooking procedures for each menu item.

Restaurant employees are the first line of defense against food-borne illness and must make sure that all the elements, which serve the have been processed correctly from start to finish. If officials negligent of food items, or if you deliberately introduce harmful ingredients in foodstuffs, may be held liable for injuries to patrons of the restaurant.

It is important to note that not all cases require judicial processes against the owners of the restaurants. Food poisoning symptoms may be mild and may not last for more than a day or two. Therefore, it may not be worth pursuing legal action, which can reach more of the settlement may be the cost.

If contaminated foodstuffs caused serious injury to any person or if food is deliberately infected by employees of the undertaking, it may be worth pursuing a claim for bodily injury and suffering. If you want more information about food poisoning and injury lawsuits, visit the website of the Lake Geneva injury lawyers of Habush Habush & Rottier, S.C. application

Food poisoning hazards

2012-01-14T04:47:00.000-08:00

Food poisoning

Food poisoning is one of the most embarrassing illnesses, which someone can develop. This disease, which usually lasts only for 24 to 48 hours, causes severe digestive discomfort in its victims. People can get food poisoning by ingestion of contaminated food or by coming into contact with someone else who was infected.

Reasons

Food poisoning comes from food and drink products, which have been infected with certain types of bacteria, viruses or parasites. This can happen in different ways:

· Where the food comes into contact with animal feces at the time of harvesting, processing and packaging stages

· Raw meat and other perishables, are left out for an extended period of time

· These foods, managed to wash their hands or follow sanitation techniques before edibles

· Improperly packed or stored foods

· Undercooking meat

· Not washing the products before eating it

All of these situations, open the possibility of food becoming contaminated with dangerous micro-organisms.

This disease may also be due to toxic sources, dangerous fungi, some poorly prepared foods and the presence of pesticides in fruit and vegetables.

General types

There are a number of different parts of the food poisoning that can infect a person. Some of the most common viruses and bacteria include the following:

· Noroviruses

· Rotaviruses

· Cholera

· Salmonella

· E. Coli

· Staphylococcus aureus

· Botulism

You have probably heard of most or all of these diseases, but may not have known that they are all forms of food-borne diseases. To avoid suffering from these unwanted and dangerous conditions, take time to prepare and store food properly. If you become sick because the restaurant or the manufacturer provided with contaminated foods, then you may be able to make a personal claim.

The Symptoms

The symptoms of carried by food-borne diseases are very painful and usually involves the stomach or intestine discomfort. All strains of the disease cause with the same implications for the health of their victims:

· Severe Stomach cramps

· Diarrhea

· Cod

· Nausea and vomiting

· Headache

· Weakness

If the above symptoms are particularly, or if they remain for several days, then the victim may be at risk of suffering severe dehydration and other harmful effects. Medical assistance will be necessary for the safe recovery.

Contact us

If you want to learn more about food poisoning, or if you have suffered food poisoning, as a result, on the other hand, carelessness, then Austin personal lawyer Vic Feazell can help. To learn more, contact him in http://www.withvic.com/today.

Food poisoning-protection of family

2012-01-07T05:47:00.000-08:00

Food poisoning is a serious risk to health. Although the United States food supplies continue to be one of the world's most regulated and safe, each year 76 million Americans suffer from illnesses of the food they eat. The Federal Centers for disease control, which monitors episodes of food borne illness, which also reported that 300 000 people a year requires hospitalization for foods which are borne illness, and each year 5,000 Americans die from food borne illness. Prevention of death and disease is a significant challenge to departments of the Federal and public health.

Food safety is also an area where your individual actions can significantly reduce the risk of your family. Procedures for processing and storage of safe food may decrease your chances of viral and bacterial contamination. The following tips for safety to bear the endorsement of the United States Department of agriculture, food and Drug Administration and public health groups.

It begins in the warehouse. Buy your food only from shops and vendors that sure practice good hygiene. If you have any questions about the supplier or store hygienic practices, do not hesitate to ask. Food handlers and sellers responsible care as you do for food safety and we will be happy to discuss their practices.

Looks like cash. If the food looks old or discolouration, or if the container is cracked, or may be bulging boxes do not buy. Each of these signs may indicate bacterial contamination.

Keep it cold. Refrigerate milk products, fish, meat and poultry, and fruit and vegetables as soon as you can. Refrigeration slows growth significantly of dangerous viruses and bacteria that cause diseases.

To them separately. Be careful to keep separately for raw and cooked foods. Keep both in covered containers.

Keep it short. Cooked food or meat which must not remain in the refrigerator for more than three days.

Not too full. Don't let your refrigerator get too full. Chilled air must be able to move about everything in the refrigerator so that he can cool effectively.

Clean hands. This is the most the basic rule of food processing: always wash your hands before you handle food. Make sure that all else is working in your kitchen washes, too. Most food-borne diseases in homes are transmitted by Unwashed hands.

Is your key. When processing different types of raw foods in your own kitchen, shellfish, poultry, uncooked meat or vegetables, wash hands in hot soapy water before you move from one food to another.

Keep your tools safe. Wash trays, cooking utensils, cutting surfaces, pots, pans and everything that touches your food carefully wash your hands.

In case of doubt, throw it out. Each food that smells bad, or "off" is doubtful. Do not eat.

If you have concern for any food which you bought, don't eat the consumer. Throw it. Back to where you boughtand tell them about the problem, so they can verify it. Also you can report your concerns to your local City Department responsible for the safety of food. Your report other may allow the Community to be protected from the same problem. After these simple procedures will give you greater peace of mind and to you and those who love much more safely.

Food safety and food poisoning

2011-12-31T06:47:00.000-08:00

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.

Frequently asked questions about influenza virus H1N1 and pets

2011-12-24T19:47:00.000-08:00

Of influenza virus H1N1 has received publicity in the world and there are researchers, health officials and health care providers, all coding for vaccines, treatment and general information about the disease. More recently it has become evident that this virus also can affect our pets, leaving many holders of pets, concerned about the health of their dogs, cats and other animals and set of questions on how to deal with the situation.

What is the influenza virus H1N1 The H1N1 influenza virus is the virus responsible for the strain of influenza, initially known as "swine flu". The infection has been diagnosed worldwide. Respiratory symptoms of flu are the most common sign of the disease. However, complications may occur with this strain of influenza and was deadly on the large number of people around the world.

What species of animals can be infected with the H1N1 virus With effect from 1 December 2009 H1N1 influenza virus is known to infect dogs, cats, ferrets, pigs and turkeys. Other species can be found on susceptible over time. This is the onset disease with new information becomes available on a regular basis.

Which characters will my pet show, if he is infected with a virus H1N1 Respiratory symptoms of influenza are characteristic for H1N1 infection. The coughing, sneezing, wheezing, heavy breathing and/or nasal discharge may be seen. As with people, it is possible for complications for the cause of the virus is fatal to pets. For this reason, it is vital to your PET to be examined by a doctor if any of these symptoms. Since there are many other diseases that may cause similar symptoms, diagnostic tests must be carried out to indicate the reason for your Pet's illness.

If the owners of pet animals considers their pets No, there is no need to panic. It is obvious that the H1N1 strain of the virus can be passed from people to pets. Infections have occurred in this way for most if not all sick pets. However, we do not know whether the virus can be established by the people or how likely this is to occur. Otherwise, the danger of exposure to the virus from your pet is not greater than the risk of exposure of other people.

How pet owners can protect their pets Owners of pets should closely monitor their PET health and have their pet examination by veterinarian, if respiratory symptoms such as coughing, sneezing, wheezing or runny nose. Adequate sanitation and hygiene, including washing your hands often and covering your cough will help protect your PET in the same way, it helps protect other people. If it is possible to avoid contact between the PET and sick people, especially those with symptoms of influenza.

Safe to eat pork meat or poultry, as these species have been found infected with H1N1 Yes, there is no reason to believe that there is a danger from eating pig meat or poultry which has been duly prepared and thoroughly cooked. Proper preparation of food and hygiene food handling techniques remain significant, as always, to prevent nutritional disease of any type.

I've heard some wild animals can be infected. Are zoos and parks with wild animals safe for people to visit There is a statement of the Cheetah, which may have been infected with the H1N1 virus. However, it is not necessary to avoid visiting parks with wild animals or zoos.

What more is known about the H1N1 virus H1N1 virus is initially dubbed "swine flu" because of the similarity of the influenza virus, which infects pigs. He also has similarities with other strains of influenza viruses, which infect humans and birds. However, it is different from other strains of the virus and is unique.

Why is there so that this virus can infect many different animal species Researchers and health officials are concerned that the ability to infect many different types will give this strain of influenza virus access to extremely broad gene pool, which can increase their ability to much more virulent influenza potentially more deadlythan it currently is, influenza viruses in general are known for their ability to easily and quickly.

Good practices for follow-up when deciding what to to reduce the Possiblities of a food poisoning outbreak

2011-12-17T20:47:00.000-08:00

Certain foods and processes are inherently more dangerous when ordered in a restaurant. For anyone who has had pain and debilitating effects of a food poisoning outbreak knows how to identify higher risk foods and processes when deciding what to order is a valuable resource. This can be especially important if there are other questionable characters of that undertaking.

Here are things to consider when sitting down and looking through the menu, deciding on what to order:

* To food or dishes, which are mainly made-to-order. This means most of the processing and especially cooking of the main part of the dish (meat, chicken or seafood part) shall be carried out, after having been ordered. If it is not clear in the menu then ask questions. Temperature of abuses or violations are more likely to appear on foods that the kitchen trying to keep warm in the steam table or heating unit by one unit for cooling. Because of these problems many restaurants today focuses on more "made to order meals.

* Stick with the order of the foods that you are familiar with, or because I've had it many times before, or you know how it is prepared and thus know what hazards or dangerous characters can be. you are more likely to take place outside of ordinary appearance, taste or smell.

* Know the minimum temperature of meat and seafood products you want (a search of the American Web site for the minimum cooking temperature chart) and request that the food is cooked to at least that temperature for cooking. For example, when ordering a Hamburger, ask it to be cooked at an internal temperature of not less than 160 degrees Fahrenheit. This is a very reasonable request.

* Avoid raw or rare meats, eggs and seafood! I know for those of you who love sushi, sashimi, raw oysters, rare hamburgers, or many sauces of raw eggs (hollandaise, Béarnaise, etc.), this is blasphemous. But the fact is that the normal cooking kills most if not all bacteria, viruses and parasites. You are at high risk of becoming ill, and in my opinion, with fire, if you consume these types of raw or rare foods.

If you are the type of person who simply cannot imagine life without those more raw or rare foods, but still have at least partly concern for the safety of food, all is not lost. I propose the following:

* Regularly reviewed and restaurants inspection, and the history of the infringement. Look at the previous inspections for infringements of the temperature and request check stories. Look at the stories about the inspection inquiries, carried by food-borne diseases. If a member of the public or veterinarian reports carried by food-borne diseases if the local Department of public health and seems to be justified, a special type of inspection shall be carried out. This verification is known as the investigation of the nutrient condition and will be saved in the history of the inspection of the facility. This type of inspection is not always made available to the Web site, but it is part of the record of the inspection and thus is public record.

* Familiar with the sources of the type of seafood, you like and the dangers that come from this part of the world, or are general or endemic to this particular fish or crustaceans. If the menu does not provide for this, which is the source of seafood, ask to see the invoice and write down the name of the business (it may be a distributor or packer). For example, Gulf oysters are more likely to cause diseases, because they come from warm waters where certain pathogenic bacteria present at dangerous levels. It is therefore more risky to eat raw Gulf oysters from the North Pacific oysters, where the waters are much lower and provide a more secure environment of the bacteria. Contact your local city or County inspection programme of environment health food or the State or the Federal food and Drug Administration (FDA) to determine whether the activity is legitimate licensed facilities to sell or distribute the gifts.

* Investigate training your chef in the restaurant received. Look for or ask for food safety certificates, degrees, etc. There is some sushi Academy of California, which is presented "as the first vocational school specializing in training and certification of sushi chefs ' Any training outside the only training is positive.

To do this bit of research has never been more easy. Many programs for local public health now zapokani the results of the verification of the Internet and require food facilities to post check grades, scores and even reports for review by the public upon request. There is also a private web sites and business which are popping in the Internet, which are for posting this public information.

Lottery for food

2011-12-03T20:47:00.001-08:00

Are you an average adult American If so, then you consume 70 pounds of beef, 60 pounds of pork, and 550 pounds of dairy (love that ice cream). Americans feel safe eating because they know the foods they eat have been monitored by the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA).

But, how safe is our food industry, really? Do the USDA and FDA really monitor our food for quality and safety Is there anything to fear

When I was contracted to write an article about foodborne illnesses (illnesses that come directly from eating food), I discovered that illness directly related to food come in all shapes and sizes. In 2005, the Centers for Disease Control and Prevention (CDC) estimated there are more than 200 foodborne illnesses, from allergies to "stomach flu" to vomiting; the CDC have identified 30 pathogens associated with these foodborne illnesses, classified as bacteria, virus, chemical, parasitic, prions, antibiotic residues, genetic modifications, or unknown. In fact, the CDC estimated the average adult American consumes 10 pounds of additives each year, pathogens included!

And any one of these pathogens could cause or lead to illness, disability or death.

Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest stated "Consumers play a lottery every day they eat." But it isn't just E. coli and Salmonella that cause illnesses to occur. Sure, they cause the classical signs of stomach and digestive distress, but what about those illnesses that occur down the road from eating foods? What about antibiotic resistance or allergies? These too are now being considered foodborne illnesses.

The CDC stated that foodborne illnesses cause 9,000 American deaths annually, 81 million are sickened, and 325,000 require hospitalization. The long-term effects of some food-borne contaminants are still being studied by the CDC; these effects are cancer, paralysis, and disability.

As many illnesses are now being considered "food-borne" because they began with food, this article looks at the "traditional" foodborne illnesses (i.e. parasites, bacteria, viruses), genetically modified foods, hormones and irradiation. Each needs to be examined for its impact on health, as the building blocks to health begin with what we put in our mouths.

Food Poisoning (previously considered as "Foodborne Illnesses")

Foodborne illnesses used to be considered as illnesses caused by eating food contaminated with a bacteria, virus or parasite. The majority of the time the symptoms are digestive: diarrhea and vomiting are the two main symptoms. Each year, hundreds of millions become sickened worldwide.

The two most common pathogens (illness-causing substances) are E. coli and Salmonella, with Salmonella being the leader in causing deaths from foodborne illness. E. coli in itself is considered harmless because it exists in human and animal digestive tracts; however, when too much E. coli enters the body through ingesting it, illnesses can occur. Most cases of E. coli do not harm a person long-term; however there is one E. coli that can lead to disability and death: E. coli O157:H7. Approximately 3% of the deaths from foodborne illnesses occur from having this deadly form of E. coli.

Most cases of foodborne illnesses are mild, so people attribute the symptoms to being the "stomach flu." Plus, people rarely make the connection between their symptoms and food from two days prior. Most cases of foodborne illness do not occur shortly after eating.

The USDA states that foodborne illnesses are primarily caused by improper food handling, storage, and preparation. However, Robert A. Robinson, associate director of food and agricultural issues at the Resources, Community & Economic Development Division of the USDA, in a statement to the House of Representatives Subcommittee on Human Resources & Intergovernmental Relations on May 23rd, 1996, stated that experts agree that, in many cases, the pathogens were present at the processing stage, i.e. before the food reached the cook's hands. Despite the new methods of destroying bacteria, viruses and parasites, the incidences of foodborne illnesses have increased over the past 20 years, and the pathogens have become more deadly, as incidences of hospitalizations and deaths have also increased.

Over the past 20 years, genetic modifications, irradiation of foods, and the use of antibiotics and pesticides have not decreased the incidences of foodborne illnesses. Why

According to Mr. Robinson in his address to the House of Representatives, six reasons can be considered aside from undercooking or otherwise mishandling of food:

1. Food supply is changing in ways that promote foodborne illnesses: ex: large numbers of animals herded together; broad distribution, so contaminated food can reach more people in more locations.

2. Demographics: certain people are more at risk for foodborne illnesses: those with suppressed immune systems, children in group daycare, and the elderly.

3. Three of the four most common pathogens the CDC consider most important were unrecognized as causes of foodborne illnesses 20 years go: Camphylobacter, Listeria,and E. coli O157:H7.

4. Bacteria already recognized as sources of foodborne illnesses have found new modes of transmission: ex: E. coli O157:H7 previously found only in uncooked hamburger is now being found in other foods such as salami, raw milk, apple cider, and lettuce.

5. Some pathogens are far more resistant than expected with long-standing food-processing and storage techniques: ex: Yersinia and Listeria can continue to grow in food under refrigeration.

6. According to the CDC, virulent strains of well-known bacteria have continued to emerge: ex: E. coli O104:H21 is another new potentially deadly strain of E. coli.

The two government agencies that monitor food quality in the United States are the USDA (monitors meat, poultry and eggs) and the FDA (monitors everything else). Because of the vastness of the food processing industry, only 2% of the annually estimated 5 million shipments of food are inspected; but still, all commercialized food bears a label as being inspected by either the USDA or FDA. Unsurprisingly, perhaps, 2/3 of all outbreaks of foodborne illnesses are from FDA- or USDA-regulated foods.

The commercialized beef and poultry industries blame the organic farmers for the increased incidences of foodborne illnesses and the enhanced virulence of the pathogens, stating that organic farmers use cow manure as fertilization instead of chemical fertilizers, and they do not use antibiotics on their cows and chickens. Mr. Robinson believes the increase in incidences of illness was directly related to the commercialized slaughtering and processing of meats. In the larger commercialized farms, cows, for example, are cared for through automation. The milking is done by machine, the feeding is automated, and distribution of antibiotics is automated. When the cow reaches the factory for slaughter, it too is automated, and severely dirty with cow manure that finds its way into the meat that is processed. The meat from one "bad" or contaminated cow can be mixed into many pounds of meat, and distributed across the United States.

With organic farming, very little is automated. Mr. Robinson did not state any concern about the organic farming industry as being a contributor to foodborne illnesses. All fingers were pointed at commercialized industries.

Genetically-Modified Foods

Genetically-modified foods are called a variety of names: transgenic crops, hybrid crops, GE (Genetically Engineered), GMOs (Genetically Modified Organisms), Frankenfoods, or GM (Genetically Modified), to name several of the more common names. No matter the name, the premise behind them is the same: Genetic engineering makes it possible to mix genetic material from one species into another species, thereby giving the altered species traits it would normally not possess. For example, taking genetic material from a fish and inserting it into corn, thereby giving corn some of the characteristics of the fish.

At this time, more than 60 genetically modified crops have been approved by the United States for human consumption and feed for animals. Eighty percent of the GE crops are modified to resist pesticide and herbicides that would normally kill them and, to resist pests such as insects or worms; the balance are tailored to either increase or decrease growing or ripening time. As of 2005, the GE crops currently approved for planting and consumption in the US are varieties of alfalfa, canola, corn, cotton, flax, papaya, potatoes, radicchio, rice, soybean, sugar beets, tobacco, tomatoes, and yellow crookneck squash. Genetic modifying of crops was first introduced in 1997 as a way to increase farmer profit, decrease pesticide use, increase convenience, and support hunger throughout the world. In proposed estimates, or example, GE soy, corn and cotton would decrease insecticide and herbicide sprays by over 8 million pounds or year. They also were estimated to decrease the death of farmers who die from these sprays by 75%. Work hours, gas use, and water use are also estimated to decrease, along with the decrease in soil erosion due to the decrease in tillage.

Although the concept of genetic modified crops looks beneficial to the farmers as well as consumers, studies have concluded that the public does not support genetic engineering. Consumer polls by the USDA repeatedly show that 80-95% of Americans want GE foods to be labeled-so they could avoid buying them.

It isn't just the American population that is averse to GE foods. Aside from the U.S., Canada, China and Argentina, no other country allows GE foods, making it impossible for these four countries to export their GE crops and foods. Charles Margulis of The Center for Food Safety, and Michael Hansen, senior scientist of The Consumers Union, stated that some African nations have even refused GE crops in the form of food aid. As Margulis said, "Even people who are hungry don't want to be used as guinea pigs."

To date, the U.S. government does not make it mandatory to label foods that are genetically engineered, leaving consumers to wonder if their foods have GE ingredients. Surprisingly, lab tests and industry disclosures indicate that 60-75% of all non-organic supermarket foods now "test positive" for the presence of GE ingredients, with 60-70% of corn, soy, canola and/or cottonseed being genetically modified. Some products in themselves, such as corn and "vine ripened" tomatoes have been genetically modified.

So where does this leave the consumer

There are several troubling things that have been discovered through the use of genetically engineered crops. Scientists have warned that GE foods may set off allergies, increase cancer risks, produce antibiotic-resistant pathogens, damage food quality, and produce dangerous toxins.

Consider the way the crops are modified: genetic material from one organism is taken and forcibly injected into a DNA strand of the crop seed. The new piece of code is tagged with an antibiotic-resistant code, which is used to test which seeds are viable and which are not. Once the procedure is done, antibiotics are used to see which seeds are viable (able to be used) and which are not (they die). The viable seeds are planted, and the plants that result have antibiotic-resistant DNA. The medical community is having difficulty treating infections due to the prevalence of antibiotic resistant bacteria.

Another problem that is now being seen is allergies to foods where a person hadn't been allergic before. When the strand of genetic code is inserted into a seed, the abilities, and contaminants, of the genetic strand go along with it. This includes viruses and allergens. Nut DNA inserted into tomatoes can now elicit an allergy in a person eating the tomato who is allergic to nuts. The British Medical Association has called for a global ban on GE foods, while the New England Journal of Medicine has warned, "the allergic potential of these newly introduced microbial proteins is uncertain, unpredictable, and untestable."

Also, as mentioned, viruses are transmitted through genetic engineering. Eating GE crops may transmit the virus to the consumer, and the virus may have new properties it didn't have before being genetically modified. The virus may now be more deadly.

As for the farmer, GE crops didn't help them as planned. Studies have found that herbicide use has increased because some of the GE crops themselves wouldn't die with herbicide use, so more toxic and stronger herbicides needed to be used to kill the GE crops. With the use of these more toxic and stronger herbicides, farmer profit has decreased, and the ingestion of more toxins has increased for animals and humans.

Also, field contamination can occur, where GE seeds are transferred to a non-GE farm by the wind or birds, and the farmer of the contaminated field is held responsible. One farmer in Canada is being sued for patent infringement for having GE crops growing in his field when a GE field contaminated his. For organic farmers, they would lose their organic status if this occurred. The farmer is responsible for his field, no matter what gets planted there by "others."

For consumers wanting to avoid GE foods, it is best to buy organic or buy local. Some products also bear the label "non-GE" or "non-GMO"; these are not supposed to have GE ingredients.

Hormones

One of the most common genetic modifications is recombinant Bovine Growth Hormone (rBGH), which is designed to increase milk production in dairy cows. Currently, 10-30% of cows are injected with rBGH.

Consumers protested the use of rBGH in their milk, causing the dairy industry to remove the labeling from milk cartons, but not to stop using the hormone. rBGH has been banned in every other industrialized nation of the world, leaving the United States as the largest producer of cattle injected with this growth hormone. Although the hormone is designed to increase milk production, millions of gallons of milk are destroyed daily as the purchasing of this modified milk is avoided by consumers, and other countries have banned importing.

Studies in Europe and Canada have determined that rBGH is linked to increased risk for cancer and antibiotic resistance. Approximately 79% of cows treated with rBGH develop udder infections, requiring additional antibiotics to be given. Antibiotics from cows treated with rBGH have also been found in milk, as has pus that went into the milk from infected utters. Plus, the CDC has recently warned that 16% of all U.S. meat contained potentially dangerous antibiotic resistant bacteria.

Since all commercially-raised cattle are given antibiotics, and the majority (90%) are given hormones of some form, consumers must look to organic sources for their beef, milk, and dairy products to avoid antibiotics and hormones from cow sources.

Irradiation

Irradiation of food was researched for the past three decades ever since it was discovered that radiation killed the parasite Trichonella in pork. Since that time, irradiation has been used in an effort to decrease the number of foodborne illnesses, increase shelf life, preserve food quality and make more food available at a more reasonable cost. Legally defined as an additive, irradiation has now been approved for use on more than 100 foods, and is being used in 52 countries throughout the world.

Irradiation involves treating food with high doses of ionizing gamma radiation. This radiation is different from microwaves, as it is not designed to heat food, but to destroy pathogens such as bacteria and parasites, destroy sprouting enzymes in potatoes, delay ripening, and kill infestations from insects.

The amount of radiation used depends upon the intention. For example, 15,000 rads are needed to kill the sprouting enzymes in potatoes whereas 3 million are needed to kill bacteria in meats. How does this compare to medical x-rays? A chest x-ray, for example, requires 0.5 rads. This is considerably less than what is being used on food.

With hundreds of millions of people worldwide succumbing to a foodborne illness each year, the FDA felt that irradiating foods that contain the common sources of pathogens (such as beef and chicken) would decrease the number of foodborne illnesses. Irradiating food was shown to kill the number of illness-causing pathogens in meat, for example, and it was touted to not affect taste or nutritional value of the food.

However, several studies have indicated that radiation levels over 100,000 rads destroyed vitamin C, B1, B2, B6, A, E, and K, as well as amino acids (the building blocks of protein) within the food. At doses of 7.5 million rads, trace minerals in food (potassium, magnesium, nickel, etc) can become radioactive, according to the FDA. The FDA claims that the radioactivity is short-lived however.

Dr. Joseph Barna performed a study for the Hungarian Government in 1979; in his findings, irradiated foods produced 185 beneficial effects, and 1,414 harmful effects. Plus, irradiation of food did not ensure that the food was uncontaminated with foodborne pathogens; some parasites, bacteria and viruses survived.

Many other studies have been done to confirm that irradiated food is safe to eat. Animals fed irradiated food have shorter lifespans, have increased rate of infertility, lose weight quickly, and developed nervous system disorders, organ damage, cancer, tumors, and kidney disease.

Malnourished children developed abnormal blood cells called polyploids, which are linked to leukemia. Other tests involving humans led to human subjects developing internal bleeding, chromosomal disorders, cancer, organ damage, stillbirths, and fetal anomalies.

Today, there are many less-invasive ways to process and handle foods that can accomplish the same benefits for foods, and are considered less harmful to the public. For example, FDA Commissioner Lester Crawford, speaking to the International Congress on Meat Science and Technology on August 8, 2004, said that the risk of food-borne illnesses in shellfish can be substantially reduced by cutting the time from harvest to refrigeration or freezing and using high pressure or mild heating. Crawford said, "85 to 90 percent of illnesses in the United States could be eliminated if the product were iced within four hours or refrigerated within one hour of harvest."

The FDA does not require labeling of irradiated ingredients in foods, but does require it for whole foods that have been irradiated. The flower symbol "radura" is the labeling; it is a flower circled by a thick broken line. No words need to be written.

To avoid foods that have been irradiated, consider foods that are labeled stating the foods have not been irradiated. You may also want to consider buying organic and/or locally.

Late Addition

In the Green Bay Press-Gazette (Saturday, August 19, 2006) and the Shawano Leader (Monday, August 22, 2006), a brief article was printed announcing the FDA approval of using viruses to kill bacteria on poultry and ready-to-eat meats, such as hotdogs and cold cuts.

The virus spray contains 6 viruses that are designed to kill the foodborne pathogen Listeria. The meats would be sprayed with this new formulation before packaging in an effort to decrease the cases of foodborne illnesses caused by this pathogen.

The American Society for Microbiology stated that viruses tend to swap their genes with other viruses, opening the potential for this spray to cause different strains of viruses, as well as more deadly ones. Plus, the bacteria may develop a resistance to the viruses in the spray, making the bacteria more difficult to kill through conventional means.

There is also the concern that the viruses will mutate once ingested into the human body. As mentioned previously, E. coli exists naturally in the human digestive system, and is required for adequate nutrient absorption and food break-down. Although currently E. coli is not a target of this spray, if any of the viruses mutate, it could be. Also, a virus formulation to destroy E. coli is being developed, to be sprayed on beef, before it is ground for hamburger.

Although this formulation is classified by the FDA as an additive, it will not appear in food labeling.

Conclusion

Foodborne illnesses are on the rise despite efforts by the USDA and FDA, and the pathogens are becoming more deadly. Twenty years ago, a foodborne illness rarely caused more than a few days of diarrhea and vomiting; today, more people are being hospitalized and dying as a result of a pathogen in their food. The pathogens exist despite efforts to irradiate or modify the foods genetically; some of the interventions to destroy these pathogens are making more harmful bacteria, viruses and parasites, and adding dangerous toxins and by-products.

The only industry that does not irradiate, genetically-modify, or use hormones in the raising and preparation of foods is the organic industry. The beef industry, for example, has routinely tried to blame the organic industry on the increase in incidences of foodborne illnesses. However, Robert A. Robinson, in his report to the House of Representatives stated it was the current commercialized food industry that is causing the increase of foodborne illnesses, NOT the organic farming industry.

All farmers before World War I were "organic", using cow manure to fertilize their fields. It was only after WWI that farmers began using chemicals in their fields. Today, only farmers that do not use chemicals on their fields are considered organic. When looking for organic products, however, look for the seal that says "USDA Organic", as anyone can say they are organic (even if they are not), but only those certified by the USDA are considered to be truly organic.

No matter where you get your food, always prepare it as recommended by the Centers for Disease Control: cook meat thoroughly leaving no red meat; do not eat raw eggs; refrigerate all cooked food immediately after cooking; and wash cutting boards and work surfaces with warm, soapy water after cutting meats to decrease contamination.

If you suspect you have a foodborne illness, seek medical care for diagnosis and treatment.

(Research sources available by written request)

The information provided by Ronda Behnke ND, RN is for educational purposes only. It is not a substitute for medical advice and it is important that you not make medical decisions without first consulting with your personal physician or health care practitioner.

Lottery for food

2011-12-03T20:47:00.000-08:00