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Related terms: Bacterial diarrhea, Campylobacter Enteritis, Food poisoning, campylobacter enteritis, Infectious diarrhea, campylobacter enteritis

Health Tip: Avoid a Sure Way to Ruin Your Vacation

Posted 9 days ago by Drugs.com

-- Many an overseas traveler has had a rumbling stomach and abdominal cramps, two common warning signs of traveler's diarrhea. This pesky and often dangerous menace can spoil a vacation as fast as its symptoms can creep up on you. The U.S. Centers for Disease Control and Prevention suggests ways to keep traveler's diarrhea at bay: Drink only bottled beverages, including water. Check to make sure each bottle is properly sealed. Skip the ice. Eat only cooked foods that are served hot. Wash fruit and veggies to be eaten raw in bottled water. Brush teeth with bottled water. Keep your hands clean. Wash them well and often. Read more

Related support groups: Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

An Expert's Guide to Preventing Food Poisoning

Posted 10 days ago by Drugs.com

SATURDAY, Aug. 12, 2017 – Foodborne illnesses sicken almost 50 million people annually in the United States, according to government statistics. But many of those episodes could be prevented, and proper sanitation when handling food is the key, says one expert. "If all of us washed our hands and were careful with food, it would greatly reduce the number of infections we see," said Dr. Ross Rodgers, an emergency medicine physician at Penn State Medical Center. Rodgers offered these tips in a hospital news release: Never use leftover marinade on cooked foods, and don't use utensils that have touched uncooked food to serve prepared items. Use a meat thermometer to ensure that meat is cooked to a safe temperature. (That's 145 degrees Fahrenheit for beef, veal and lamb steaks, roasts or chops; 160 degrees for ground meat and meat mixtures; and 165 degrees for poultry, according to the ... Read more

Related support groups: Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Avoid Recipes With Raw Egg

Posted 24 Jul 2017 by Drugs.com

-- You may have a recipe or two that calls for raw egg, such as for Caesar salad dressing, custard or mousse. But since raw egg increases your chances of food poisoning, it's best to use a safer substitute. The U.S. Food and Drug Administration suggests: Use pasteurized eggs, either in fresh, liquid, frozen or powdered form. Combine the eggs with the liquid recommended in the recipe, and heat to 160 degrees Fahrenheit. Use a food thermometer to verify the temperature. Instead of making these foods yourself, buy store-bought versions. They should contain pasteurized egg. Read product labels to make sure. Read more

Related support groups: Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Keep Your Summer Cookouts Safe

Posted 9 Jul 2017 by Drugs.com

SUNDAY, July 9, 2017 – Backyard barbecues are a seasonal staple, but summer heat makes it extra important to keep food safety in mind. Bacteria grow faster at temperatures between 40 degrees and 140 degrees Fahrenheit, increasing your risk for foodborne illnesses, according to the U.S. Food and Drug Administration. "Fortunately, there are a lot of steps consumers can take to keep family and friends from becoming ill," the FDA's Marjorie Davidson said in an agency news release. Davidson is education team leader in the Center for Food Safety and Applied Nutrition. For starters, make sure your hands are clean. Before you cook or eat, wash with soap and water for at least 20 seconds. If there's no sink available, use a water jug, soap and some paper towels. Or clean your hands with moist, disposable towelettes, the FDA advised. These steps will also help prevent foodborne illness: Don't ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Packing for a Picnic

Posted 4 Jul 2017 by Drugs.com

-- Picnicking is lots of fun, but nothing can ruin your outdoor meal faster than a nasty case of food poisoning. The Foodsafety.gov website explains how to reduce your risk: Pack any meat, seafood, poultry, sandwiches, summer salads, fruit, veggies and dairy products in a cold cooler. Fill the cooler with ice to help it stay colder longer. Store it in a shady spot. Avoid opening the cooler to help food stay longer. Read more

Related support groups: Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Think Safety First When Dining Outdoors

Posted 30 Jun 2017 by Drugs.com

FRIDAY, June 30, 2017 – When you're hosting picnics in the park or patio barbecues, you might be totally focused on creating the menu and doing your grocery shopping. But how you prepare, transport and serve those special dishes is just as important to avoid foodborne illnesses, according to the U.S. Food and Drug Administration. Whether eating on your patio or packing food to go, remember to keep raw meat, chicken and seafood separate from other foods to avoid cross-contamination. Marinate food in the fridge, not on your counter. Avoid drips on the way to the grill and throw out any liquid left in the bowl you used. Wash platters and utensils used on raw meat before using them for cooked foods. Get in the habit of using a food thermometer when grilling to test for doneness, and then keep hot foods hot by moving them to the sides of the grill rack. Keep cold foods well chilled. At ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Cooking Out? Don't Forget Your Food Thermometer

Posted 18 Jun 2017 by Drugs.com

SATURDAY, June 17, 2017 – Keep food safety at the top of your mind when you cook out this summer. A key is using a food thermometer when you prepare meat or poultry, according to the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS). "The best and only way to make sure bacteria have been killed and food is safe to eat is by cooking it to the correct internal temperature as measured by a food thermometer," FSIS Administrator Al Almanza said in an agency news release. "It is a simple step that can stop your family and guests from getting foodborne illness," he added. Every year, about 48 million people in the United States get food-borne illnesses, resulting in 128,000 hospitalizations and 3,000 deaths, according to the U.S. Centers for Disease Control and Prevention. But many folks fail to take precautions. For example, only 34 percent of Americans use a food ... Read more

Related support groups: Gastroenteritis, Traveler's Diarrhea, Salmonella Enteric Fever, Campylobacter Gastroenteritis

Health Tip: Getting Over a Stomach Virus

Posted 10 May 2017 by Drugs.com

-- After a gastrointestinal virus makes your stomach sensitive and you feel nauseated, avoid heavy foods that can worsen your symptoms. The American Academy of Family Physicians suggests these easy-on-your-tummy foods: Bananas. Rice and plain potatoes. Plain applesauce. Plain dry toast. Saltine crackers. Clear broth. Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Preparing Nutritious Meals

Posted 4 May 2017 by Drugs.com

-- Preparing a week's worth of meals on the weekends ensures that you have a steady supply of nutritious offerings. The Academy of Nutrition and Dietetics recommends: Grocery shopping on Saturdays, and cooking food for the week on Sundays. Most food will stay safe three-to-four days in the refrigerator. Divide cooked food into portions, store in small containers and immediately refrigerate. Don't leave food on the counter to cool. Reheat only the portion for that night's meal, rather than the whole dish. You can't always see, smell or taste spoiled food. If you're not sure if it's safe to eat, throw it out. Read more

Related support groups: Obesity, Weight Loss, Gastroenteritis, Infectious Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

U.S. Health Officials Make Headway Against Salmonella

Posted 20 Apr 2017 by Drugs.com

THURSDAY, April 20, 2017 – A new government report that lists the top offenders for food poisoning shows that U.S. health officials have made progress against salmonella infections. In 2016, there was an 18 percent drop in illnesses caused by this common type of bacteria, according to the report from the U.S. Centers for Disease Control and Prevention. Tougher regulations and more vaccinations of chickens most likely explain the decrease, the researchers said. "We are making progress in detecting and responding more quickly to foodborne illness, but our priority remains preventing illnesses from happening in the first place," said Susan Mayne. She directs the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition. "The final rules we are implementing under the FDA Food Safety Modernization Act focus on prevention, and we will continue to work closely with ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Eating Lunch at Work

Posted 13 Apr 2017 by Drugs.com

-- Eating at the job? Make sure you don't ignore food-safety rules. Here are suggestions from the Academy of Nutrition and Dietetics: Wash your hands with soap and water, or use a hand sanitizer, before and after you eat. Don't allow your lunch or leftovers to be unrefrigerated for more than two hours. If you're eating leftovers, reheat to 165 degrees Fahrenheit. Store perishable foods in the refrigerator, set to below 40 degrees Fahrenheit. If you re-use the same lunch bag, wash it frequently. Don't let frozen foods thaw on the countertop. Defrost them in the microwave or refrigerator. Read more

Related support groups: Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Prevent Food-Safety Mistakes

Posted 22 Mar 2017 by Drugs.com

-- The wrong habits in the kitchen could mean putting you and your family at greater risk for food-borne illness. Here are popular habits to avoid, courtesy of the foodsafety.gov website: Don't rely on tasting or smelling food to determine if it's still safe. If there's any doubt, throw it out. Don't put cooked meat on a plate that held raw meat, or put marinade used on raw meat on cooked meat. Don't allow food to thaw or marinate at room temperature. Don't wash raw meat, poultry or eggs in the sink, which can splash harmful bacteria around the kitchen. Don't eat raw cookie dough or any food that contains uncooked flour or eggs. Don't serve undercooked meat, poultry or eggs. Don't forget to wash your hands before or after handling food. Read more

Related support groups: Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Prepare Homemade Baby Food

Posted 18 Mar 2017 by Drugs.com

-- Some new parents enjoy making homemade baby food. But it's important to follow safety guidelines to help prevent food poisoning. The Academy of Nutrition and Dietetics advises: Thoroughly wash your hands, as well as any utensils and containers that will be used to prepare and store baby food. Wash all produce, and carefully peel and remove all pits and seeds. Use caution with produce grown close to the ground, which may harbor germs. Steam or microwave vegetables until soft, then puree. Never add salt, honey or corn syrup. Never add egg whites until after the child's first birthday. Always make sure egg whites are well cooked. Thoroughly cook all meat, eggs and poultry. Immediately refrigerate or freeze baby food in a sealed container after cooking. It can be stored one-to-two days in the refrigerator, or three-to four months in the freezer. Add a dated label so you know the food is ... Read more

Related support groups: Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

US Medical Groups Sound the Alarm on Climate Change

Posted 15 Mar 2017 by Drugs.com

WEDNESDAY, March 15, 2017 – Climate change is not only an environmental issue, but a major threat to public health, according to 11 U.S. medical societies. It's an issue that many people do not know exists, even though it may already affect them, the groups warned in a new report. "We want to get the message out that climate change is affecting people's health right now," said Dr. Mona Sarfaty. She's director of the group collective the Medical Society Consortium on Climate and Health. More frequent and more intense heat waves raise the risk of heat-related illness, for example. Climate change can also exacerbate heart and lung conditions, including asthma and emphysema, said Sarfaty, who's also director of Program on Climate and Health at George Mason University in Fairfax, Va. And, it can feed the spread of insect-borne infections, such as Lyme disease and Zika, and even contribute ... Read more

Related support groups: Chronic Obstructive Pulmonary Disease, Heart Disease, Bronchitis, Lyme Disease, Gastroenteritis, Bronchiectasis, Respiratory Tract Disease, Traveler's Diarrhea, Ischemic Heart Disease, Campylobacter Gastroenteritis, Zika Virus Infection, Salmonella Gastroenteritis

Health Tip: Clean Your Refrigerator

Posted 2 Mar 2017 by Drugs.com

-- A clean refrigerator can help prevent food-related illness. The Academy of Nutrition and Dietetics offers these suggestions: Immediately clean up spilled juices, particularly from raw meat. To defrost, always put uncooked meat on the bottom shelf inside a container with a lid. Use warm, soapy water and a sponge to clean shelves, drawers and other surfaces. Avoid spray cleaners. Dry with a clean paper towel or cloth. Clean the door handle frequently. Place an open box of baking soda inside your fridge to absorb odors. Change it every three months. Wipe away dust from the front grill of your refrigerator to keep it working efficiently. Read more

Related support groups: Gastrointestinal Disorders, Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

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