FOOD SAFETY WARNING - Food Company Recalls Olives and Soup Over Botulism Fears

Posted on November 13, 2011 by bilrob

FOOD SAFETY WARNING – Food Company Recalls Olives and Soup Over Botulism Fears

Certain types of olives and soup sold across the US were being recalled by distributor United Natural Foods, Inc. (UNFI) amid fears that they could be tainted with a potentially deadly bacterium.

The firm said that FoodMatch Inc. Divina Olives stuffed with feta cheese, olives stuffed with blue cheese and Tabatchnick Fine Foods Yankee Bean Soup may have been contaminated with Clostridium botulinum, which can cause botulism—a serious condition that can be life-threatening.

UNFI, which has its headquarters in Providence, R.I., distributes natural, organic and specialty foods.

It said that Wednesday that no illnesses were reported, but the products were being recalled due to issues with temperature control under food safety regulations.

“UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer,” the recall notice said.

The Divina olives, which were sold in four-ounce cups with a “best by” date of Jan. 11, 2012, were distributed at Safeway stores in South Dakota, Colorado and Wyoming.

The olives stuffed with blue cheese were sold at Carrs, Safeway, Pavilion and Vons stores in Alaska, Washington, Oregon, California, Arizona, Nevada, South Dakota, Colorado and Wyoming.

The 15-ounce soup cups were sold in California.

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Bill & Sheila’s Food Safety – Bacterial Infections

U.S. expands E. coli ban in beef; consumers cheer

Posted on September 15, 2011 by bilrob

U.S. expands E. coli ban in beef; consumers cheer

WASHINGTON (Reuters) – The government will test for six more strains of E. coli bacteria in raw beef, officials announced on Tuesday, a step sought by consumer groups but opposed by the cost-conscious meat industry.

Inspectors in March will begin testing beef trim for the “Big Six” bacteria strains that have caused thousands of sicknesses each year, U.S. Agriculture Secretary Tom Vilsack told reporters.

Consumer groups have called for the six strains to be named adulterants alongside the single strain now banned, E. coli 0157:H7. That strain was barred from foods in the 1990s after an outbreak at a fast-food hamburger chain.

The Agriculture Department believes non-0157 strains are responsible for more than 112,000 illnesses per year, with more than 36,000 attributable to beef, Vilsack said.

“One of the reasons we’re doing this is because these pathogens can survive ordinary cooking,” he told reporters. “The reason why there’s a focus on food safety is because it saves lives, it saves medical expenses and it keeps people productive.”

The American Meat Institute and other industry groups said the measures impose additional costs on beef producers, which could lead to higher beef prices for consumers.

Tyson Foods spokesman Gary Mickelson said the world’s largest meat producer already has multiple measures in place that prevent various forms of E. coli.

“Tyson has a comprehensive testing program in place for O157:H7,” Mickelson said. “We’ll be working with our trade associations to review and comment on the USDA’s proposed directive, which we currently believe will be much more costly to implement than the government is projecting.”

PUSHING FOR A BAN

Consumer and food-safety groups have long argued E. coli 026, 0111, 045, 0121, 0103 and 0145 should be treated the same as the more notorious 0157:H7.

Representative Rosa DeLauro, an early proponent of food safety reforms enacted this year, wrote to Obama administration officials this summer calling for the strains to be barred.

Tanya Roberts, chairman of the board at the Center for Foodborne Illness Research and Prevention, said the USDA will have the power to remove “contaminated products out of the food chain, out of restaurants and grocery stores, and off our plates at minimal cost…this is not only good for public health but it is also good for business.”

Vilsack said some food companies were already testing for E. coli strains for that reason.

Costco Wholesale requires that some suppliers test for several forms of the bacteria, he said.

(Editing by Russell Blinch; Editing by David Gregorio)

36 Million Pounds Of Tainted Turkey Recalled

Posted on August 5, 2011 by bilrob

36 Million Pounds Of Tainted Turkey Recalled

Just some of the tainted turkey that has been recalled (AP/Paul Sakuma)

Earlier this week the USDA warned that it had connected 77 illnesses and one death in 26 states to turkey contaminated with an antibiotic-resistant strain of salmonella called Heidelberg. At the time they weren’t sure where the bad turkey was coming from, but they seem to have a better idea now. Arkansas-based Cargill Meat Solutions has announced a recall of approximately 36 million pounds of ground turkey products.

The bad turkey from Cargill comes in many forms including “Ground Turkey Chubs,” straight up ground turkey, ground turkey patties and pre-frozen ground turkey. They all “bear the establishment number ‘P-963′ inside the USDA mark of inspection” and you can find a full list of recalled products here.

Even with the recall, however, it is probably best to remain vigilant when cooking with turkey. So remember, as far as the USDA is concerned ground turkey should always be cooked to an internal temperature of 165°! Or? You can always just go vegetarian.

E Coli. - Germany regrets…

Posted on July 15, 2011 by bilrob

E Coli. – Germany regrets…

Germany has finally held up its hands and admitted this week that the outbreak of E-coli infection that caused the deaths of 30 people and made nearly 3,000 people seriously ill was sourced in Germany, despite its early accusations that Spain was the origin of the contamination.

In the course of investigations carried out by Germany’s National Disease Control Centre to trace the source of the infection it emerged that locally grown bean sprouts were responsible, traced through forensic examination of the contents of the family dustbins of some of the victims. “It is the sprouts,” said Reinhard Burger, head of the control centre, “…warnings against eating cucumbers, tomatoes and lettuces will be lifted but kept in place for bean sprouts.”

Further tests will be carried out to determine the root of the infection and whether it is traceable to animal or vegetable contamination.

Germany’s rash accusations during the early stages of the outbreak caused consumer panic resulting in devastating losses to the agricultural industry across Europe.

Meanwhile, Spanish Minister of Environment and Rural and Marine Affairs Rosa Aguilar said that, “…ALL Spanish farmers will receive financial compensation soon.”

Additionally, Spain is pressing for Germany to urgently restore Spain’s reputation in the agricultural industry by supporting its market role and also by allowing Spanish farmers a preferential place at all agricultural fairs to be held in Germany.

Bill & Sheila’s Food Safety – Bacterial Infections

10 Simple Ways To Storing Food Safely

Posted on July 6, 2011 by bilrob

10 Simple Ways To Storing Food Safely

Storing foods can present its own set of problems. And different types of foods have different storage requirements to prevent bacteria from setting in. Here’s some tips to protect your family and yourself.

Storing Vegetables

1. Vegetables should be stored in the vegetable crisper in the refrigerator. However, keep potatoes, sweet potatoes, onions, and garlic in a cool, dark, well ventilated place, but not in the refrigerator. Tomatoes have better flavour if they are not refrigerated. Once cut, tomatoes should be refrigerated like any vegetable.

2. Store vegetables in the refrigerator crisper in plastic bags to prevent loss of moisture and nutritional values. However, eggplant and capsicums should be stored open in the crisper as they sweat if stored in plastic bags. Put mushrooms in a paper bag (not in a plastic bag) before placing them in the crisper.

Storing Fruits

3. Apples and berries should always be kept in the refrigerator for maximum crispness. Summer stone fruits and melons should sit at room temperature until they are ripe, then go into the refrigerator. Grapes & fruits that are not yet fully ripe can be left in a fruit bowl in the kitchen.

4. Citrus fruits are fine at room temperature unless it is very hot, in which case, put them in the refrigerator. Bananas should be kept at cool room temperature. Their skins become black if they are refrigerated, although the flesh is still fine to eat.

Storing Dairy Products

5. Always check the expiry date on dairy products, especially milk. Don’t buy milk if it will expire in 2-3 days. Milk generally starts giving smell before its expiry date even if you store it in the refrigerator! Generally, milk bottles at the front of the shelf in the supermarket have an expiry date of only a few days. Look for bottles at the back of the shelf.

Storing Frozen Foods

6. Pack all your frozen foods together in an insulated container to keep them frozen until you get home. If foods defrost on the way home and you re-freeze them in a domestic freezer, large ice crystals will form and can rupture cell membranes in the food allowing nutrients to escape. Keep frozen foods frozen to maintain quality, as bacteria will begin to multiply when the food is thawed.

Storing Meat Products

7. Fresh meat, chicken, and fish always carry some bacteria so these foods must always be kept cold. Bacterial growth slows down in the refrigerator; at room temperature, they grow rapidly. Cooking kills these bacteria. Store meat, seafood and chicken in the coldest part of the refrigerator. See that any uncooked products do not come into contact with other foods in the refrigerator. They should be stored at the bottom part of the refrigerator so that any juices that drip out won’t contaminate other foods on lower shelves.

8. Make sure that fish or other seafood are wrapped and use as soon as possible. Throw them out if not used within two days.

9. If you are going to freeze meat, seafood or poultry, enclose it in freezer wrap and freeze as soon as possible after bringing it home. Store eggs in the refrigerator, preferably in their cartons, as it provides protection and prevents moisture loss through the shell.

Storing Other Products

10. Do not allow pet foods to come into contact with human foods. Pantry items (canned foods, cereals, etc.) should be stored in a dark place like in a cupboard or pantry. Keep oils out of direct light.

Food & Cooking – storing food, with Bill & Sheila

10 Easy Ways To Protect Your Family From Food Poisoning

Posted on July 5, 2011 by bilrob

10 Easy Ways To Protect Your Family From Food Poisoning

Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?

When it comes to food preparation and storage, “Common Practices” could be POISONING your family! Here’s how to avoid the problem entirely:

1. Plan For Safety

Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.

2. Shop Smart

Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don’t buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the “use by” or “sell by” date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.

3. Store Food Properly

After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40° F and the freezer to 0° F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.

4. Prepare Food Safely

Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils. Food poisoning is so easy to avoid.

5. Cook Food Thoroughly

Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated. Part cooked meat is the first step towards food poisoning.

6. Chill Food Promptly

Place food in the refrigerator. Don’t overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.

7. Transport Food Safely

Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40° F. Hot food should be kept hot, at or above 140° F. Wrap well and place in an insulated container.

8. Reheat Food Correctly

Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140° F. Foods that have been cooked ahead & cooled should be reheated to at least 165° F. Reheat leftovers thoroughly to at least 165° F. Reheat sauces, soups, and gravies to a boil.

9. Serve Food The Safe Way

Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40° F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stove top, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140° F.

10. Complete Your Meal Experience Safely

Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40° F and 140° F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165° F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.

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10 Deadly Bacteria That Can Get In Your Food

Posted on July 5, 2011 by bilrob

10 Deadly Bacteria That Can Get In Your Food

Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans (for example, some bacteria are used beneficially in making cheese and yogurt). However, the prime causes of food-borne illness include parasites, viruses, and bacteria such as:

1. E. coli O157:H7
2. Campylobacter jejuni
3. Salmonella
4. Staphylococcus aureus
5. Listeria monocytogenes
6. Clostridium perfringens
7. Vibrio parahaemolyticus
8. Vibrio vulnificus
9. Hepatitis A virus, and
10. Norwalk and Norwalk-like virus

Bacteria that cause disease are called pathogens. These organisms can become unwelcome guests at the dinner table. When certain pathogens enter the food supply, they can cause food-borne illness. They’re in a wide range of foods, including meat, milk and other dairy products, spices, chocolate, seafood, and even water. Millions of cases of food-borne illness occur each year.

Most cases of food-borne illness can be prevented. Careless food handling sets the stage for the growth of disease- causing “bugs.” For example, hot or cold foods left standing too long at room temperature provide an ideal climate for bacteria to grow. Proper cooking or processing of food destroys bacteria.

Fresh does not always mean safe. The organisms that cause food poisoning aren’t the ones that cause spoilage. Wax often coats certain kinds of produce, such as apples and cucumbers, and may trap pesticides. To remove the wax, wash with very diluted dish detergent and a soft scrub brush, or peel (the best nutrients are often in the peel, however).

Foods may be cross contaminated when cutting boards and kitchen tools that have been used to prepare a contaminated food, such as raw chicken, aren’t cleaned before being used for another food, such as vegetables.

How Bacteria Get In Food

Bacteria may be present on products when you buy them. Plastic-wrapped boneless chicken and ground meat, for example, were once part of live chicken or cattle. Raw meat, poultry, seafood, and eggs aren’t sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons. Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

Unpasteurized fruit and vegetable juices and ciders, foods made with raw or undercooked eggs, chicken, tuna, potato and macaroni salads, and cream-filled pastries harbouring these pathogens have also been implicated in food-borne illnesses, as has fresh produce.

Poultry is the food most often contaminated with disease- causing organisms. It’s been estimated that 60 percent or more of raw poultry sold at retail probably carries some disease-causing bacteria.
Bacteria such as Listeria monocytogenes, Vibrio vulnificus, Vibrio parahaemolyticus and Salmonella have been found in raw seafood. Oysters, clams, mussels, scallops, and cockles may be contaminated with hepatitis A virus.

If you have a health problem, especially one that may have impaired your immune system, don’t eat raw shellfish and use only pasteurized milk and cheese, and pasteurized or concentrated ciders and juices.

Keep It Clean

The cardinal rule of safe food preparation in the home is: Keep everything clean.

The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen.

Keep your work area clean and uncluttered. Be sure to wash the counter tops with a solution of 1 teaspoon chlorine bleach to about 1 quart of water or with a commercial kitchen-cleaning agent diluted according to product directions. They’re the most effective at getting rid of bacteria.
Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbour bacteria and may promote their growth. Wash dishcloths and sponges weekly in the washing machine in hot water.

While you’re at it, sanitize the kitchen sink drain periodically by pouring down the sink a solution of one teaspoon bleach to one quart of water or a commercial cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth.

Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 1 teaspoon chlorine bleach to about 1 quart of water.

Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for other foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Visit The Cutting Board Factory for a great selection of food-safe cutting boards.
Always use clean utensils and wash them between cutting different foods.

Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they’re used.

Don’t put cooked meat on an unwashed plate or platter that has held raw meat.

Wash fresh fruits and vegetables thoroughly, rinsing in warm water. Don’t use soap or other detergents. If necessary (and appropriate) use a small scrub brush to remove surface dirt.

Keep your kitchen clean and bacteria-free. Clean kitchen surfaces with hot soapy water using antibacterial sponges and soaps.

The sponges themselves should be bacteria-free. Microwave them for about a minute to keep them clean and dry.

Keep benches, cutting boards, knives, pans or other utensils clean.

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20 Convenient Ways To Eliminate Food Poisoning in your kitchen and with your microwave

Posted on July 5, 2011 by bilrob

20 Convenient Ways To Eliminate Food Poisoning in your kitchen and with your microwave

Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave “cold spots,” where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent food-borne illness.

Microwave Cooking

1. Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape.

2. Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the centre without overcooking outer areas.

3. Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive.

Microwave Defrosting

4. Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures.

5. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time.

Reheating In The Microwave

6. Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.

7. After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 °F.

Proper Containers

8. Only use cookware that is specially manufactured for use in the microwave oven and that is labelled for microwave oven use.

9. Plastic storage containers such as margarine tubs, take- out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.

10. Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.

10 Critical Ways To A Perfectly Food-Safe Kitchen

Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.

Your Refrigerator

1. Freezing does NOT kill bacteria; it only controls their growth. Common bacteria grow rapidly at 60° F to 120° F. Keep the temperature of the refrigerator below 50° F. Keep the freezer temperature at about 0° F.

2. Don’t take foods out of the refrigerator until you’re ready to cook them.

Dish washing

3. Clean well with hot water to kill bacteria.

4. If washing dishes by hand, leave them to drain rather than using a tea towel. If you use a tea towel, change it often. Paper towels are a better option.

5. Dishcloths are a prime spot for bacteria to grow and multiply. Wash them regularly with hot water or in the washing machine using the hot cycle with antibacterial products.

Cooking

6. Cook thoroughly to kill bacteria but don’t overcook to the point of charring. It may form amine compounds that may cause cancer. Don’t cook food partially and leave it to cook later.

7. Wash your hands thoroughly with an antibacterial soap before and after cooking.

8. Wash vegetables thoroughly. Wash all lentils, legumes, rice, etc. with lots of water. These are often treated with powder, polish, and even colours, to make them attractive.

9. When you want to use leftovers, heat them to a high temperature so that any bacteria that may have multiplied in the refrigerator will be killed. Throw away any leftover food still left after it has been reheated once.

10. Don’t cook if you have a cut on your hand as cuts and scratches harbour many bacteria.

Copyright (c) Terry Nicholls. All Rights Reserved.
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<h1?Food Safety -Salmonella

Posted on June 7, 2011 by bilrob

Salmonella Infection – Salmonellosis

If you are suffering from Salmonella – do not handle food!

What is salmonella?

The Salmonella group of bacteria can live in the intestines of both humans and animals. The most common form of Salmonella infection is food poisoning, although organisms from this group can also cause typhoid fever. The number of reported incidents of salmonella food poisoning increased substantially during the 1980s, due in part to the spread of factory farming.

What causes Salmonella infection?

The bacteria are present in many types of animal products, but the most publicised outbreaks in recent years have been caused by infected poultry and eggs. Animals with the bacteria in their bodies often show no signs of sickness. If foods made from the carcasses of these animals are fed to farm stock such as chickens, they then transmit the bacteria.

In the case of infected eggs, the bacteria may be in the hen’s ovaries or transferred by the hen’s faeces to the eggshells. In crowded conditions, infection can spread rapidly, and the use of antibiotics to control disease may actually result in the production of resistant strains of these bacteria. Infection may also be spread during the transport of animals, when stress can lead to increased excretion of contaminated faeces. Large-scale food factories and mass catering in canteens and institutions such as hospitals mean that any lapse in hygiene can have serious and widespread consequences.

How is Salmonella infection diagnosed and treated?

The onset of the illness usually occurs between 12 and 24 hours after eating contaminated food. The symptoms vary according to the severity of the attack, which in turn depends on the number of bacteria present in the affected product. The patient may suffer diarrhoea, headaches, aching limbs, vomiting, abdominal pain, shivering, and fever. The recommended course of action is to stay at home, rest, eat no food for 24 hours, and drink plenty of liquids to replace the fluids lost by diarrhoea and vomiting.

SYMPTOMS of Salmonella

Diarrhoea.
Vomiting.
Abdominal pain.
Fever.
Shivering.
Aching limbs.
Headache.

In most cases, the attack clears up without medical treatment in a couple of days, although sometimes the illness can last for a week or longer. When should I see my doctor? If the symptoms linger on or if they are very severe (for example, if the vomiting is preventing enough fluid from being kept down, causing dehydration), a doctor should be consulted immediately

Most healthy people soon recover from Salmonella infection. But for babies, pregnant women, elderly people, and those in poor health, the consequences may be more serious, and the doctor should be contacted within a few hours of the onset of the illness.

What will the doctor do?

If food poisoning is suspected, the doctor will question the patient to find out whether others in the family or the local community are similarly affected to try to trace the source of infection. Samples of faeces and vomit may be sent to the laboratory for analysis to confirm that Salmonella bacteria is the cause. If there is any suspect food left, it may be inspected by the local authority’s environmental health officer, who may also visit the restaurant, food factory or farm which supplied the food. If the symptoms are very severe, and dehydration is extreme, hospitalization may be necessary. Fluids may then be fed to the patient through an intravenous drip. On rare occasions, the bacteria can spread from the digestive tract to the bloodstream, causing septicaemia (blood poisoning) for which antibiotics will be prescribed.

What can I do myself?

Salmonella bacteria are present in many food stuffs. They need not necessarily present a health hazard if – food is properly handled and prepared. The general rule is that food must be cooked thoroughly at temperatures high enough to kill harmful bacteria. Always defrost frozen poultry completely before starting to cook. Do not use recipes which require raw eggs (like home-made mayonnaise), and make sure that eggs are always well cooked. Store food in the refrigerator rather than a warm kitchen where any bacteria present can multiply to dangerous levels. Be careful in handling food. Bacteria can be transferred from raw meat to cooked dishes by hand, utensils (such as chopping boards), or dishcloths. Some people retain the salmonella in their bowels for months after an attack.

These carriers can infect others through the bacteria in their faeces while remaining unaffected themselves. So it is important for everyone to wash their hands thoroughly after visiting the lavatory and before preparing food. What can I do to avoid Salmonella infection? Public pressure on the farming and food industries has done much to improve the situation at their stage in the food chain. For example, heat-treating animal feed to kill the bacteria and keeping animals in clean, uncrowded conditions can minimise the risk of outbreaks. But it is important that consumers also clearly understand the rules of food preparation and hygiene.

Is Salmonella infection dangerous?

Salmonella infection usually means a short-lived, though unpleasant, illness for most people. But unborn babies, young children, and elderly people can become seriously ill.

WARNING

Intensive food production means that Salmonella bacteria will remain in the food chain for the foreseeable future. However, this need not be a health hazard if everyone, from the producer to the consumer, exercises proper care and hygiene.

Bill & Sheila’s Food Safety – Salmonella

Bacterial Infections

Posted on June 7, 2011 by bilrob

Bacterial Infections

If you suffer from any bacterial infections you should not be handling food.

What are bacterial Infections and where are they found?

Bacteria are minute, single celled organisms found throughout the living and non-living world, in soil, in plants and located within or on the bodies of animals and people. Bacteria are larger than viruses but smaller than living cells. Unlike viruses, bacteria contain all the information and machinery necessary to grow and reproduce themselves, and therefore do not need to live inside cells as viruses do. Bacteria reproduce by growing in size and then dividing, thus doubling their population. Under favourable conditions this may only take 30 minutes. When conditions are less favourable, bacteria grow and divide very slowly, or become dormant.

How do bacterial Infections cause disease?

The healthy human body harbours many different types of bacteria. Many of these live inside the body without causing problems. It is only when this coexistence breaks down and the body’s defences are overcome that Bacterial Infection produce disease. Some disease-producing bacteria are already present in a healthy person, but only cause harm when that person has impaired body defences, due to stress, viral infection, or other diseases.

Other sorts of bacteria are acquired from external sources and can either evade the defences of an otherwise healthy person or attack after the body has been weakened by another condition. Bacteria enter the body through the skin, respiratory, digestive or genitourinary tracts. Bacterial infections will occur if the defence mechanisms at these points are overcome.

Common routes of Bacterial Infection are through broken skin, by breathing infected air, by ingesting contaminated water or food, or through sexual contact. Once inside the body, bacteria may use special mechanisms to home in on their preferred site. However, this site of infection is likely to be close to the point at which the bacteria entered the body. The bacteria either grow in the body fluids surrounding tissues (extracellular bacteria) or allow themselves to be engulfed by cells and grow inside them (intracellular bacteria).

Bacteria cause tissue damage by producing a range of substances that are poisonous to human cells. Some bacterial poisons are among the most toxic substances known. For example, cholera toxin activates fluid secretion in the digestive tract. If untreated, this can lead to a fatal loss of water and salts (electrolytes). Symptoms may also be caused by the body’s response to the infection.

For example, bacteria which are disintegrating as a result of attack by the immune system can release components of their cell walls (endotoxins) into the circulation which may be toxic to the body. Likewise, an over-zealous response of immune cells (such as in response to TB) may cause more damage than the infection.

How are Bacterial Infections diagnosed?

The bacteria involved may be identified, by taking a sample of blood or of infected tissue. The site and symptoms of the infection will provide some clues, but most information will be obtained by growing (culturing) the bacteria in the hospital laboratory; assessing the conditions they grow under and which antibiotics kill them.

What will the doctor do?

The doctor will give you a general examination, take your pulse and temperature, measure your blood pressure and may take a specimen to be analysed in the hospital laboratory. The doctor will probably have some indication of the type of bacteria involved and prescribe a broad spectrum antibiotic for you to take until the laboratory results are available.

Are Bacterial Infections dangerous?

With the advent of antibiotics and improved personal hygiene, bacterial infections are not the scourge they used to be. However, they should always be taken seriously, especially where the affected person is particularly vulnerable, as is the case with the very young, very old or those weakened by another condition.

SYMPTOMS of Bacterial Infections

General symptoms: persistent high temperature, sweating and generally feeling unwell.
Local symptoms: pain, swelling, accumulation of pus and discharge.
Chest infections: painful coughing, production of green sputum.
Bladder infections: pain on passing urine.

Bill & Sheila’s Food Safety – Bacterial Infections