Skip to Content

Join the 'Infectious Gastroenteritis' group to help and get support from people like you.

Infectious Gastroenteritis News

Related terms: Gastroenteritis, viral, Norovirus enteritis, Norwalk virus, Rotaviral enteritis, Stomach Flu

How to Prepare That Holiday Turkey Safely

Posted 15 days ago 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

Health Tip: Keep Kids Healthy Around Classroom Pets

Posted 11 Oct 2016 by Drugs.com

-- Classroom pets provide great learning opportunities for children, but they also bring germs to the classroom. The U.S. Centers for Disease Control and Prevention recommends: After children touch the animals, a cage or their food, wash hands thoroughly with soap and water. Wash hands after touching shoes or clothing that have been near the animals. Always wash hands before eating or drinking. Young children should be supervised while they wash their hands. If a sink isn't available, use hand sanitizer. Wash hands as soon as there's access to soap and water. Never clean animal cages, tanks or supplies in a sink near where food is prepared or eaten. Read more

Related support groups: Infections, Bacterial Infection, Gastroenteritis, Infectious Gastroenteritis

Health Tip: Separate Foods

Posted 3 Oct 2016 by Drugs.com

-- Raw meat can spread germs to other foods, so it's best to store and cook different foods separately. The foodsafety.gov website suggests: Designate separate cutting boards; one just for produce, and another for meat, poultry, seafood and eggs. Use separate plates as well, and always wash the plates after use. At the grocery, put poultry, eggs, seafood and meat in separate plastic bags away from the rest of the food. Keep poultry, meat, seafood and eggs in these separate bags inside the refrigerator or freezer. Store eggs in the carton in the main part of the refrigerator, rather than in the door. Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Make Sure Eggs Are Thoroughly Cooked

Posted 2 Oct 2016 by Drugs.com

-- Enjoying an egg for a meal or snack? Make sure it's properly cooked to avoid food-borne illness. The FoodSafety.gov website recommends: Cooking scrambled eggs until they are no longer runny and are firm to the touch. Baking, broiling, frying or poaching eggs until both the yolk and white feel firm. Baking casseroles and other egg dishes until the center reaches 160 degrees Fahrenheit, measured with a food thermometer. Replacing raw egg whites with liquid egg substitute or a cooked mixture of egg and milk. Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Keeping Foods Separate During Grilling

Posted 26 Aug 2016 by Drugs.com

-- It's important to prevent cross-contamination of food while grilling. The Academy of Nutrition and Dietetics advises: Make sure your grill is clean before you begin. Remove any leftover food particles. Don't put cooked food back on the same plate that held raw food. Wash with hot soapy water first, or use a different plate. Use separate grilling utensils to turn food once it's cooked, or thoroughly clean utensils after handling raw food. Never use marinade that contained raw meat to baste cooked meat. Read more

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

Health Tip: Shop for the Freshest Fish

Posted 23 Aug 2016 by Drugs.com

-- Fish is a healthy addition to your menu, but it's important to keep it fresh. The U.S. Food and Drug Administration advises: Shopping for fish displayed on a thick pack of fresh ice in a case. Making sure there is no fishy, sour or ammonia-like odor. Fish should always smell mild and fresh. Looking at the fish's eyes to make sure they are clear and bulging, that gills are bright red (without slime) and that the flesh is shiny, firm and bounces back when you press it. Avoiding fish with signs of darkening or dryness at the edges. Choosing shrimp and other seafood that shines and has no odor. Read more

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

Food, Even Water Can Spoil When the Power Goes Out

Posted 22 Aug 2016 by Drugs.com

MONDAY, Aug. 22, 2016 – Power outages can be more than an inconvenience. They can cause problems with your food and water that could put your family's health at risk. If the power is out for less than four hours, food in your refrigerator and freezer will be safe to eat, but you should keep the appliance doors closed, the U.S. Centers for Disease Control and Prevention says. If the power is out more than four hours, pack milk and other dairy products, meat, fish, eggs, gravy and spoilable leftovers into a cooler with ice. A freezer that is full will hold food safely for 48 hours, while a half-full freezer will hold food safely for up to 24 hours, the CDC said in a news release. Avoid opening the freezer door. Before you use any food, check its temperature with a food thermometer. Toss out anything with a temperature above 40 degrees Fahrenheit. Power outages also may cause water ... Read more

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

Health Tip: Learn About Salmonella

Posted 10 Aug 2016 by Drugs.com

-- Salmonella bacteria is a common source of foodborne illness, but there are things you can do to protect yourself and your loved ones. The U.S. Centers for Disease Control and Prevention advises: Never eat raw or undercooked eggs, which can harbor salmonella and other germs. Food is more often left unrefrigerated for long periods during summer, making food poisoning more common when the weather is warmer. Salmonella infection is downright dangerous for many people, including those with chronic diseases or weakened immune systems. Salmonella can affect many different foods, such as meat, sprouts, processed foods, eggs, fruits and vegetables. A salmonella infection can last for several days and cause diarrhea, stomach cramps and fever. Salmonella infections are relatively common, but most people don't seek a doctor's treatment, so an infection often goes unreported. Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Salmonella Gastroenteritis

Climate Change May Bring More Tainted Shellfish to Northern Seas

Posted 8 Aug 2016 by Drugs.com

MONDAY, Aug. 8, 2016 – Warming oceans may be boosting levels of dangerous bacteria in northern seas, possibly explaining why more people are getting sickened by tainted seafood and seawater, new research suggests. "From long-term data, it is apparent that the level of these pathogens is rising in the ocean as a result of global warming," said study author Luigi Vezzulli. He is an associate professor with the department of earth, environmental and life sciences at the University of Genoa, in Italy. At the moment, the threat to humans is still considered to be low. But Vezzulli said the germs in question, known as vibrios, pose a threat and must be monitored "in the light of ongoing climate change, especially in coastal areas most heavily affected by ocean warming." Vibrios are a kind of bacteria that live in many kinds of water, explained Craig Baker-Austin, a senior research scientist ... Read more

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

Health Tip: Keep Kitchen Surfaces Clean

Posted 28 Jul 2016 by Drugs.com

-- A clean kitchen is a healthy kitchen, so make sure your countertops, cutting boards and other surfaces are clean and bacteria-free. The Foodsafety.gov website recommends: Promptly clean up any spills or messes with a clean paper towel or dish towel. Frequently wash dish towels in the washing machine on the hot cycle. Use hot, soapy water to thoroughly clean cutting boards, countertops and food prep utensils after each use. To sanitize your countertops, use a solution of 1 gallon of water and 1 tablespoon of liquid chlorine bleach without fragrance. Read more

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

Health Tip: The Basics of Food Safety

Posted 20 Jul 2016 by Drugs.com

-- Make sure you've got your facts straight when it comes to food safety. The U.S. Food Safety Administration explains: Foodborne illnesses can be serious, resulting in chronic health problems or, rarely, death. Never thaw meat on a kitchen counter, as bacteria can multiply rapidly at room temperature. It's also important to marinate meat in the refrigerator, never at room temperature. While bleach is good for cleaning the kitchen, there's no benefit to using excessive amounts. Wash all fruit and vegetables with water (never detergent or soap), even if you're going to peel them. Never rinse raw meat, poultry or fish, which could spread contaminated juices. Follow microwaving instructions carefully, including allowing food to stand a few minutes after heating. This gives the food time to finish cooking. Don't rely on smell as a way to tell if food has gone bad. Some harmful bacteria ... Read more

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

Health Tip: Be Smart During a Power Outage

Posted 15 Jul 2016 by Drugs.com

-- Power outages can be dangerous if you don't follow safety precautions. The Red Cross suggests: Keep refrigerator and freezer doors closed as much as possible. Food generally will last inside these unpowered appliances for four hours. Unplug electronics and other electrical equipment. This will protect the equipment against electrical surges when power returns. Keep one light plugged in and turned on so you can see when power is restored. Avoid travel, particularly by car, since traffic lights may not be working. If you use a generator, make sure you carefully follow the product's instructions. Never run a generator inside the home. Read more

Related support groups: Infectious Gastroenteritis, Campylobacter Gastroenteritis, Minor Burns, Prevention of Fractures

Health Tip: Cooking Frozen Food

Posted 11 Jul 2016 by Drugs.com

-- Even frozen food should be prepared correctly to minimize your risk of getting sick. Here are guidelines from the FoodSafety.gov website: Follow package instructions for how to heat frozen food. For a microwave, this often involves steps such as peeling back a layer of film, cooking time and stirring. If the instructions say to let the food stand after cooking, don't skip this step. It's needed to allow food to finish cooking. Read instructions to find out whether you should use a conventional oven or a microwave. Adjust cooking time based on the wattage of your microwave. Check several spots with a food thermometer to make sure food is heated to correct temperature. Read more

Related support groups: Infectious Gastroenteritis, Campylobacter Gastroenteritis

Headed to the Pool? Protect Yourself From the Poop

Posted 10 Jul 2016 by Drugs.com

SATURDAY, July 9, 2016 – Swimming is a great way to cool off on a hot day, but beware of fecal contamination that can make you sick, an expert says. "The most common problems people get while swimming are intestinal infections, either bacterial or viral," said Dr. William Schaffner, chairman of the Department of Preventive Medicine at Vanderbilt University Medical Center, in Nashville. Symptoms include diarrhea, nausea, vomiting and sometimes fever. These symptoms occur several hours after infection, so people often don't realize they were infected while swimming. There are a number of ways to reduce the risk of such infections. Check the pool before you or your children get in. "Does it have clear and clean water? If not, you should reconsider getting in," Schaffner said in a medical center news release. Before going into a pool, always take a shower. Anyone who has had stomach ... Read more

Related support groups: Infections, Bacterial Infection, Bacterial Skin Infection, Infectious Gastroenteritis, Traveler's Diarrhea

Page 1 2 3 4 Next

Ask a Question

Further Information

Related Condition Support Groups

Traveler's Diarrhea, Typhoid Fever, Shigellosis, Cholera, Gastroenteritis

Related Drug Support Groups

green tea, milk thistle, chamomile, devil's claw, gotu kola, capsicum, chaparral, pitcher plant, barberry