You can protect yourself up to a point if you take proper precautions with the foods you purchase. Most important: Keep hot foods hot and cold foods cold. If a food is meant to be refrigerated, don’t keep it at temperatures above 40 degrees Fahrenheit any longer than it takes you to get from store to home — an hour or two at most. In hot weather or a sun-drenched vehicle, transport the food in an ice-filled cooler or insulated bag.
Well, an infectious diseases specialist called them "cesspools for bacteria."
The latest E. coli outbreak in romaine lettuce is part of a larger trend.
With more than two decades working as a food poisoning advocate and attorney, there are simply some things that Marler has cut out of his diet. Marler has won more than $600 million for clients in foodborne-illness cases — and become convinced that some foods aren't worth the risk.
With all the news of foodborne illness outbreaks, names like norovirus and E. coli are in the forefront of Americans’ minds. However, many other bugs can cause equally unpleasant — if not worse — gastrointestinal symptoms.
Despite advances in medical science, bugs such as E. coli will always be one step ahead of us. Every now and then they will emerge with a vengeance as they spread illness and in extreme cases, death. Always try to find out where your produce comes from and never assume that your food is clean.
Despite food safety measures, the threat of foodborne illness remains in meat and produce -- and some types of illness are on the rise, recent reports say.
If you have ever had food poisoning, then you know how terrible the experience can be. Abdominal pain, nausea, diarrhea, fever, chills, vomiting, headache...these are some of the symptoms commonly felt as a result of a food-borne illness. What causes food-borne illnesses? And more importantly, what concrete steps can you take to ensure that your food is safe?
According to an estimate from the CDC, produce causes nearly half of all food-borne illnesses, while dairy and eggs cause 20 percent, meat and poultry are the culprits in only 22 percent of cases, and fish and shellfish just 6 percent.
Eating sushi can be hazardous, but then again so can eating healthy. Food borne illness is a worldwide problem. Salmonella and E coli are the usual offenders but the notorious norovirus, listeria and hepatitis A are not far behind. In the U.S. the Centers for Disease Control and Prevention (CDC) estimates over 200,000 people are sickened on a daily basis. New York University's Philip Tierno, author of "The Secret Life of Germs" figures the true rate is about 800,000 a day.
Here's how to tell if you have the stomach flu or if something you ate is coming back to haunt you.
Every time your food is handled or moved, there’s a risk of contamination. This is one reason that I like the local-food movement and farmers’ markets. With locally grown food, there are fewer opportunities for mishandling and contamination.
What can you do to prevent food poisoning? Take these six precautions to keep your tummy and your family safe.
The research found that from 2008 to 2012, 46 percent of E. coli cases came from beef, 18 percent of salmonella cases came from seeded vegetables and 66 percent of campylobacter cases came from dairy products.
New York City restaurants have a new reason to fear bad Yelp reviews: The health department is watching.
Salmonella outbreaks will continue to occur despite new regulations aimed at minimizing hen and egg exposure. Stay egg smart. Forego those raw eggs in your next Caesar and don't forget to keep your reuseable bags clean!
Here, the 5 deadliest types of food-borne bacteria and how to keep yourself and your family members safe...
According to the U.S. Department of Health & Human Services, the following organisms cause the most illnesses, hospitalizations, and deaths in the United States...
It’s hard to predict where or when an outbreak of one of these illnesses will occur, and of course one shouldn’t live in fear of one’s dinner, but if your stomach starts to cramp and churn between a few hours and a few days after eating one of these foods, it’s possible it was something you ate.
If there's one thing we all can agree on, it's that getting food poisoning can be one of the most miserable experiences imaginable. Thankfully, we know which foods are most likely to make you sick, so be extra-careful when you eat these.
As you might imagine, spending a career thinking about the food-borne illnesses that make people sick (or worse) would force a person to think about the kind of meals he puts into his own body.
According to public health and food safety experts, each year millions of illnesses in this country can be traced to foodborne bacteria. While the likelihood of serious complications is unknown, the Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to secondary long-term illnesses.
The history of government regulation of food safety is one of government watchdogs chasing the horse after it's out of the barn - David A. Kessler, M.D. FDA Commissioner.
During a multistate foodborne disease outbreak, CDC serves as lead coordinator between public health partners to detect the outbreak, define its size and extent, and to identify the source.
When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne outbreak. Public health officials investigate outbreaks to control them, so more people do not get sick in the outbreak, and to learn how to prevent similar outbreaks from happening in the future.
Iwaspoisoned.com is for people who love to eat out but don’t expect to be ill because of it. It is a consumer led website for diners to report suspected food poisoning or bad food experiences. This real time information is shared by consumers, food authorities, restaurants, and industry with one aim – to make eating a safer experience.
PulseNet compares the 'DNA fingerprints' of bacteria from patients to find clusters of disease that might represent unrecognized outbreaks. Health officials can't stop an outbreak, and industry and regulatory agencies can't make changes to our food and water delivery systems, if they don't know that outbreaks are occurring.
Food borne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation or storage of food.
Food poisoning is a common, usually mild, but sometimes deadly illness. Typical symptoms include nausea, vomiting, abdominal cramping, and diarrhea that come on suddenly (within 48 hours) of consuming a contaminated food or drink.
Site covering the common causes of food poisoning.
Comprehensive site covering food poisoning.