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Traveler's Diarrhea News

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

Health Tip: Recognize Symptoms of Food Poisoning

Posted 4 days ago by Drugs.com

-- One in six Americans gets food poisoning each year, the U.S. Food and Drug Administration says. That adds up to 48 million cases annually. The germs behind food poisoning and the symptoms they cause vary. But symptoms frequently include: Abdominal cramps. Diarrhea, which may be watery or bloody. Nausea and vomiting. Loss of appetite. Possible fever. Read more

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

Raw Meat Not the Safest Choice for Your Dog or for You

Posted 5 days ago by Drugs.com

THURSDAY, Jan. 11, 2018 – While your dog or cat might love the taste of raw meat, a steady diet of it might be a bad idea, a new study warns. Raw meat diets for pets have become increasingly popular, but there is no evidence that they are healthier than typical pet foods, the researchers said. In fact, some studies have reported that raw meat diets may pose a threat to pets and their owners due to the potential presence of bacteria and parasites. To learn more about these risks, the Dutch researchers analyzed 35 commercial frozen raw meat diet products for pets that are widely available in the Netherlands. E. coli bacteria was found in eight products (23 percent), listeria bacteria was discovered in 15 products (43 percent) and salmonella was detected in seven products (20 percent). Eight products contained Sarcocystes parasites and two products (6 percent) contained Toxoplasma gondii ... Read more

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

Bah, Hum (Stomach) Bug! Essential Holiday Food Safety Tips

Posted 25 Dec 2017 by Drugs.com

MONDAY, Dec. 25, 2017 – A stomach bug can quickly put a damper on your Christmas Day festivities. If you're teaching children how to prepare favorite family recipes, include important lessons about food safety, says the American Academy of Pediatrics. The last thing you want to give your family is a foodborne illness. Here are some suggestions from the pediatricians' group to avoid one: Every cook should have clean hands, including little helper chefs. Be sure kids wash their hands well and often when handling food. Bacteria often lurk in uncooked foods, particularly meats and poultry. Thaw frozen meat in the refrigerator, not on the counter. Wash raw fruits and vegetables thoroughly before they're eaten or added to dishes. It's tempting to lick the batter off bowls and spoons, but sampling certain raw ingredients, including eggs, can be risky. Also, any time someone tastes food during ... Read more

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

Pack Wisely for a Healthy Trip

Posted 22 Dec 2017 by Drugs.com

FRIDAY, Dec. 22, 2017 – Buying new clothes for an upcoming holiday trip may top your to-do list, but packing the right medications can mean addressing health needs with ease rather than scrambling to find an all-night drugstore in a strange city. Prescription medications are the top priority, according to the U.S. Centers for Disease Control and Prevention. Bring enough for a few extra days in case of travel delays. Consider the climate at your destination and pack seasonal items you might not currently be taking at home, like allergy drugs. A doctor's letter detailing your medical needs and a copy of each prescription will make going through security and getting emergency refills easier. When packing prescriptions: Keep your medications in your carry-on. Bring copies of all prescriptions. Carry a letter from your doctor detailing any controlled substances and injectables you use. If ... Read more

Related support groups: Sunburn, Motion Sickness, Traveler's Diarrhea, Prevention of Sunburn, Traveler's Diarrhea Prophylaxis

Spread Joy, Not Foodborne Illness, for Thanksgiving

Posted 22 Nov 2017 by Drugs.com

TUESDAY, Nov. 21, 2017 – Though foodborne illness can put a quick end to Thanksgiving festivities, that need not be the case, food safety experts say. That's because ensuring that homemade holiday meals are not only delicious but germ-free is within the grasp of not just experienced chefs, but rookie cooks as well. Food safety starts while you're grocery shopping for ingredients, said Brian Ulshafer, executive chef at Penn State Health's Milton S. Hershey Medical Center. For instance, "keep any raw meat or seafood away from other foods in the cart," Ulshafer said in a medical center news release. "You don't want to put a raw turkey on top of your lunchmeat." Keeping cold foods cold and hot foods hot is also essential when it comes to preventing foodborne illnesses such as salmonella, E. coli and listeria. Bacteria grow quickly at temperatures ranging from 40 to 140 degrees Fahrenheit. ... Read more

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

Climate Change May Bring 'Browner' Waters, More Disease

Posted 2 Nov 2017 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

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