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Traveler's Diarrhea News
Related terms: E. Coli Enteritis, E. Coli Infection, Traveler's diarrhea, E. coli
Keep Your Summer Cookouts Safe
Posted 17 days ago 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
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, Salmonella Gastroenteritis, Zika Virus Infection
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
For a Fun and Safe Tropical Getaway, Plan Ahead
Posted 17 Feb 2017 by Drugs.com
FRIDAY, Feb. 17, 2017 – If you're planning a tropical getaway, be sure to pack old standbys like bug spray and sunscreen – and maybe a lot more, a doctor advises. "In places like the Caribbean and South and Central America, where it is already summertime, people can potentially be exposed to health risks that they may not have at home," said infectious disease specialist Dr. Christopher Ohl. He is head of the International Travel Clinic at Wake Forest Baptist Medical Center in Winston-Salem, N.C. In the Caribbean and Central America, you can get sunburned in as little as 10 minutes. Wear sunscreen and a T-shirt or cover-up during the middle of the day when the sun is strongest, Ohl advised in a center news release. Be especially careful on the beach or at poolside where the water reflects sunlight. Also, be careful about what you eat and drink to reduce the risk of diarrhea. Safest ... Read more
Related support groups: Plan B, Mirena, Nexplanon, Depo-Provera, Provera, NuvaRing, Sprintec, Implanon, Ortho Tri-Cyclen, Tri-Sprintec, Microgestin Fe 1/20, Yasmin, Plan B One-Step, Loestrin 24 Fe, Ortho Evra, TriNessa, Lutera, Mononessa, Ortho Tri-Cyclen Lo, Yaz
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
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
How to Ship Food Gifts Without Risk
Posted 22 Dec 2016 by Drugs.com
WEDNESDAY, Dec. 21, 2016 – Homemade food gifts can make loved ones afar feel closer, but it's important to take extra safety precautions to prevent food poisoning, according to the American Academy of Nutrition and Dietetics (AAND). Bacteria that cause food-borne illnesses grow quickly at temperatures between 40 degrees and 140 degrees Fahrenheit, potentially doubling every 20 minutes, according to the U.S. Centers for Disease Control and Prevention. When shipping perishable items, make sure they are kept below 40 degrees, AAND advises. Let the recipient know a perishable package is on the way and be sure someone will be home to receive it. Even foods that are smoked, cured or fully cooked should be kept cold. This can be done using dry ice and foam or heavy corrugated cardboard packaging, the U.S. Department of Agriculture's Food Safety and Inspection Service recommends. Whenever ... Read more
Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Salmonella Enteric Fever, Salmonella Gastroenteritis
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
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