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Campylobacter Gastroenteritis News

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

Health Tip: Prevent Food-Safety Mistakes

Posted 4 days ago 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 9 days ago 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 11 days ago 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

Health Tip: Reheat Food Safely

Posted 27 Feb 2017 by Drugs.com

-- Leftovers are a great way to enjoy a healthy, easy meal that you've already spent time to prepare. But, thorough reheating is important to avoid food poisoning. The Foodsafety.gov website advises: Only reheat and eat leftovers that were stored properly, within two hours of cooking. Do not use a slow cooker to reheat food. When reheating in a microwave, make sure your food is covered and is evenly distributed. Use a food thermometer to make sure food is re-heated to 165 degrees. Read more

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

Health Tip: Slow-Cooking Food Safely

Posted 23 Feb 2017 by Drugs.com

-- The slow cooker is a convenient way to whip up a healthy dinner for your family. But food safety rules still apply, the Academy of Nutrition and Dietetics advises. Here are the group's suggestions: Thoroughly clean the slow cooker, work area and your hands before preparing food. Keep all perishables in the refrigerator until right before it is time to add them. Prepare meat and vegetables separately, refrigerating them in separate containers. Defrost meat – always in the refrigerator – before putting it in the slow cooker. Cook foods all day on the "low" setting, or for the first hour on "high," then dropping to "low." Use a food thermometer to make sure it's cooked thoroughly. The cooker should be no more than 1/2 to 2/3 full. Cut up large chunks of meat to help ensure a better fit and more thorough cooking. Do not remove the lid while cooking. And when it's time to store ... Read more

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

Warmer Waters May Mean More Toxic Shellfish

Posted 9 Jan 2017 by Drugs.com

MONDAY, Jan. 9, 2017 – Unusually warm ocean temperatures near the U.S. Pacific Northwest have been linked to dangerous levels of a natural toxin in shellfish. But, researchers report they have developed new ways to predict these toxic outbreaks. The toxin, domoic acid, is produced by marine algae, or plant life. It builds up in seafood, posing a potential threat. Consuming the toxin can be harmful to humans, the researchers said. The project was funded by the U.S. National Oceanic and Atmospheric Administration (NOAA). "We describe a completely new method to understanding and predicting toxic outbreaks on a large scale, linking domoic acid concentrations in shellfish to ocean conditions caused by warm water phases of natural climate event cycles," said study author Morgaine McKibben of Oregon State University. Those "climate event cycles" include El Nino and a similar but long-term ... Read more

Related support groups: Gastroenteritis, Poisoning, Infectious Gastroenteritis, Toxic Reactions Incl Drug and Substance Abuse, Salmonella Enteric Fever, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Enjoying Rare Meat Safely

Posted 6 Jan 2017 by Drugs.com

-- If you prefer rare meat to well done, you might be wondering if the rare variety is safe. The Academy of Nutrition and Dietetics explains: A food thermometer should be used to make sure rare meat is hot enough to destroy any germs. Avoid using other cues, such as the color of meat, the color of juices or the firmness of meat, to determine if it's sufficiently cooked. Ground lamb, pork, veal or beef should be cooked to at least 160 degrees Fahrenheit at its center. Whole steak needs to be cooked to 145 degrees Fahrenheit at its center. Read more

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

Heartburn Drugs May Raise Risk of Stomach Infections: Study

Posted 5 Jan 2017 by Drugs.com

THURSDAY, Jan. 5, 2017 – People who take heartburn drugs such as Prilosec and Nexium may be at increased risk of two potentially serious gut infections, a new study suggests. The study, of nearly 565,000 adults, found those on certain heartburn drugs had higher risks of infection with C. difficile and Campylobacter bacteria. Both bugs cause abdominal pain and diarrhea, but can become more serious – especially C. diff. According to the U.S. Centers for Disease Control and Prevention, almost half a million Americans were sickened by the infection in 2011, and 29,000 of them died within a month. The heartburn drugs in question included both proton pump inhibitors (PPIs) – brands like Prilosec, Prevacid and Nexium – and H2 blockers, such as Zantac, Pepcid and Tagamet, the study authors said. All suppress stomach acid production, and the researchers suspect that may make some people more ... Read more

Related support groups: GERD, Omeprazole, Nexium, Prilosec, Zantac, Protonix, Indigestion, Pantoprazole, Ranitidine, Lansoprazole, Dexilant, Prevacid, Pepcid, Aciphex, Famotidine, Duodenitis/Gastritis, Heartburn Relief, Rabeprazole, Esomeprazole, Zegerid

Don't Let Food Poisoning Ruin Your Holiday Celebration

Posted 23 Dec 2016 by Drugs.com

FRIDAY, Dec. 23, 2016 – Party guests always seem to wind up in the host's kitchen, but too many cooks boost the risk of mistakes that could lead to food poisoning, according to the Academy of Nutrition and Dietetics. The group says it's also important to keep food safety in mind when preparing homemade food gifts and holiday buffets. It offers these tips: Wash hands before, during and after preparing food. It's also important to wash when switching from one task to another. All kitchen surfaces – including appliances, countertops, cutting boards and utensils – should be kept clean throughout the cooking process. Use hot, soapy water. Never cut raw meat, poultry or fish on the same cutting board as foods like fruits and vegetables that don't have to be cooked. Using color-coded cutting boards can make it easier to remember which one to use for each food. Use different utensils for ... Read more

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

Health Tip: Using a Food Thermometer

Posted 9 Dec 2016 by Drugs.com

-- Using a food thermometer takes the guesswork out of determining whether food is cooked completely and is safe to eat. The Academy of Nutrition and Dietetics suggests the right way to use a food thermometer: Select the right type of thermometer for your needs, from pop-up to digital to manual. Make sure you follow product instructions. Use either ice water or freezing water to make sure the thermometer is accurate. Wait the recommended amount of time before you read your thermometer. Make sure you know the safe temperature for the type of food you are cooking. After using, always clean your thermometer with hot, soapy water. Read more

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

Health Tip: Prep Your Refrigerator for the Holidays

Posted 8 Dec 2016 by Drugs.com

-- Your fridge may be overflowing with leftovers from holiday meals. Here are some tips to safely preserve all that food, courtesy of the U.S. Centers for Disease Control and Prevention: Set the fridge temperature between 33 and 40 degrees Fahrenheit, and your freezer at 0 degrees Fahrenheit or lower. Make sure you store any meat, eggs, veggies and milk within two hours. Place raw meat on the bottom shelf, away from produce or ready-to-eat food. If any food is left out at room temperature for longer than two hours, throw it away. Place foods being thawed or marinated in the refrigerator. Read more

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

Health Tip: Cooking a Holiday Ham

Posted 6 Dec 2016 by Drugs.com

-- If you're cooking a holiday ham, make sure it's properly prepared to prevent foodborne illness. The U.S. Department of Agriculture advises: Set the oven temperature to at least 325 degrees Fahrenheit to reheat a fully cooked, packaged ham. Cook until the internal temperature reaches 140 degrees Fahrenheit. Use a food thermometer to detect the temperature. Heat a smoked packaged ham to an internal temperature of 165 degrees Fahrenheit. Cook a fresh ham to an internal temperature of 140 degrees Fahrenheit. Let sit for three minutes before serving. Read more

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

How to Prepare That Holiday Turkey Safely

Posted 22 Nov 2016 by Drugs.com

TUESDAY, Nov. 22, 2016 – The traditional turkey centerpiece on Thanksgiving tables may come out looking scrumptious, but cooks in the kitchen need to be concerned about preparing the bird safely to prevent the spread of foodborne illness. That's the advice from the United States Department of Agriculture (USDA), which offers the following safety precautions based on how your turkey will be prepared: Fresh Turkey A fresh turkey should be refrigerated until it's time to cook it. Be sure to place it in a pan that will catch any leaking juices and prevent the spread of potentially harmful bacteria, the agency advises. The USDA also recommends buying a fresh turkey no more than a day or two ahead of time. Never buy a pre-stuffed fresh turkey, the agency adds. The stuffing in these turkeys may not have been handled properly and may contain harmful germs. Frozen Turkey Turkeys can be safely ... Read more

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

Food Safety Not Always on Menu of TV Cooking Shows

Posted 11 Nov 2016 by Drugs.com

FRIDAY, Nov. 11, 2016 – Safe food-handling procedures are often lacking on TV cooking shows, a new study finds. Researchers at the University of Massachusetts, Amherst, said if TV cooks fail to demonstrate safe practices, it may lead to unhealthy food preparation in viewers' home kitchens. For the study, the researchers looked at the use of utensils and gloves, protection from contamination, and time and temperature control in 39 episodes of 10 popular cooking shows. They also noted whether the shows mentioned food safety. The findings were published in the November-December issue of the Journal of Nutrition Education and Behavior. "The majority of practices rated were out of compliance or conformance with recommendations in at least 70 percent of episodes, and food safety practices were mentioned in only three episodes," said study lead author Nancy Cohen, a professor of nutrition at ... Read more

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

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