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Related terms: E. Coli Enteritis, E. Coli Infection, Traveler's diarrhea, E. coli

Climate Change May Bring 'Browner' Waters, More Disease

Posted 17 days ago by Drugs.com

THURSDAY, Nov. 2, 2017 – A surge of diseases could become a consequence of climate change, scientists warn. Extreme rainfall and melting permafrost associated with a warming climate are causing more organic matter to wash into lakes, rivers and coastal waters. This so-called "browning" of the world's waters reduces the ability of the sun's ultraviolet (UV) rays to disinfect them effectively, and could lead to an increase in diseases caused by waterborne germs, the researchers said. The finding stems from a study that analyzed water samples collected from lakes around the world, from Pennsylvania to New Zealand. Using a model from the U.S. National Center for Atmospheric Research, the investigators calculated the ability of UV radiation from the sun to destroy pathogens in the water of each lake, known as the solar inactivation potential. The researchers determined how much UV light ... Read more

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

Health Tip: Keeping Home-Delivered Food Safe

Posted 24 Oct 2017 by Drugs.com

--Whether you have a new baby, a sick family member or are simply ordering take-out, you are probably having food delivered to you at home. Foodsafety.gov suggests how to keep delivered meals safe: Refrigerate delivered food at 40 degrees Fahrenheit or below if you don't eat it immediately. If you don't think you'll eat all the food at once, divide it into portions and refrigerate or freeze what you don't plan to eat now. Remove any stuffing from whole cooked poultry before refrigerating. Foods delivered cold should be eaten within 2 hours, or refrigerated or frozen. Read more

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

Heath Tip: 10 Mistakes People Make in Food Preparation

Posted 19 Sep 2017 by Drugs.com

-- Homemade food should be nutritious and safe. But experts at the foodsafety.org website cite 10 common food-preparation mistakes: Tasting older food to see if it's still good. It's better to be safe and just throw it out. Putting cooked meat back on a plate that held raw meat. At the very least, the plate should be washed with hot water and soap. Better yet, use a different plate. Thawing food on the counter. Washing meat or poultry. This actually may contaminate your sink and counters. Letting food cool before putting it in the fridge. Eating raw dough, cookie dough, cake batter or other foods with uncooked eggs or uncooked flour Marinating meat or seafood on the counter. Using raw meat marinade on cooked food. Undercooking meat, poultry, seafood or eggs. Not washing your hands. When in doubt, wash your hands often and with lots of soapy hot water. Read more

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

Health Tip: Leading Causes of Food Poisoning

Posted 12 Sep 2017 by Drugs.com

-- More than a million Americans each year suffer the symptoms of food poisoning, including nausea and vomiting, abdominal cramps, diarrhea, fever and dehydration. Here are leading causes of food poisoning, according to the U.S. Department of Health and Human Services: Bacteria and viruses, such as Salmonella, norovirus, campylobacter, E. coli, Listeria, clostridium and perfringens. Parasites, such as protozoa or roundworms. Mold, toxins and contaminants, both natural and chemical. Read more

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

Health Tip: Antibiotic-Resistant Bacteria

Posted 8 Sep 2017 by Drugs.com

-- More than 400,000 Americans get sick every year from antibiotic-resistant foodborne bacteria, the U.S. Centers for Disease Control and Prevention says. These infections, which resist the effects of antibiotics, are harder to treat and often lead to more severe illness. The CDC suggests how to protect yourself and your family from bacteria: Take antibiotics only when needed. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145 degrees F for whole beef, pork, lamb, and veal; 160 degrees F for ground meats; and 165 degrees F for all poultry. Wash your hands after touching raw meat, poultry, and seafood. Also wash your work surfaces, cutting boards, utensils, and grill before and after cooking. Keep your refrigerator below 40 degrees F, and refrigerate foods within one hour of cooking. Germs from raw meat, poultry, seafood, and eggs can spread to ... Read more

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

Health Tip: Keep Your Sponge Cleaner

Posted 21 Aug 2017 by Drugs.com

-- Even microwaving a kitchen sponge won't sterilize it of all harmful bacteria, a study from the University of Furtwangen in Germany found, countering some earlier research. "Because sponges are primarily moist and designed for absorption, they have the potential to pick up bacteria like salmonella, E. coli and staphylococcus," the AARP says. The association suggests how to keep a kitchen sponge cleaner and safer: Replace it regularly. Dry the sponge after each use in a dry location, instead of on the counter or bottom of the sink. Do not wipe up spills from raw fish, poultry or meat with a sponge. Do not use a sponge to clean kitchen counters after preparing food. Read more

Related support groups: Bacterial Infection, Gastroenteritis, Traveler's Diarrhea, Wound Infection, Salmonella Gastroenteritis

Health Tip: Avoid a Sure Way to Ruin Your Vacation

Posted 14 Aug 2017 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 13 Aug 2017 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

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

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, Salmonella Enteric Fever, Traveler's Diarrhea, 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

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: Freezing Food

Posted 7 Apr 2017 by Drugs.com

-- Freezing food helps avoid the growth of germs, allowing perishables to last longer than if they were refrigerated. The Academy of Nutrition and Dietetics offers these suggestions for freezing food safely: Make sure your freezer is set to 0 degrees Fahrenheit or below. Confirm the temperature with an appliance thermometer. While you can freeze just about anything except canned foods or eggs in shells, some foods (such as lettuce, cream sauces or mayonnaise) may not maintain quality. Store food in freezer-safe bags, heavy plastic containers or heavyweight aluminum foil. Date and label foods before storing in the freezer. Use older foods before newer ones to help thwart freezer burn. Read more

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

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