A University of Florida report ranks pathogen-food pairs by economic burden: campylobacter in poultry leads, sickening more than 600,000 people at $1.3 billion a year, then toxoplasma in pork at $1.2 billion. Salmonella causes the most disease overall, about $3 billion.
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Food Safety
Contaminants, chemicals, genetically engineered food and what is really in the food supply.
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Chemical
Aluminum foil, containers and cookware may contaminate dairy products
A Journal of Food Science study found 65% of market milk samples carried aluminum above permissible limits, with processed cheese wrapped in foil reaching 428% of the provisional tolerable daily intake. The authors call the levels a health hazard.
Chemical
Have Food Allergies? Read the Label
FDA's Rhonda Kane explains that since 2006 most packaged food labels must name any of the eight major allergens, milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts and soybeans, either in the ingredient list or in a 'Contains' statement.
GMO
GMO Foods Pose Higher Risks for Children
The piece argues children face the greatest risk from GM foods, citing feeding studies in which young rats showed damaged immune and digestive function, smaller organs and potentially pre-cancerous intestinal cell growth after 10 days, and noting children are three to four times more allergy-prone.
GMO
GMO - What can you do about it?
An advocacy piece arguing GMOs are dangerous, citing animal studies of immune, insulin and organ damage and the American Academy of Environmental Medicine's advice that patients avoid GM foods. It asks readers to buy non-GMO and press stores, as consumer pressure did with rbGH milk.
GMO
Genetically modified foods…….. Are they safe?
The article collects the American Academy of Environmental Medicine's case against GM food along with animal reports of livestock deaths, smaller litters, organ lesions and reproductive failure, and notes that no human clinical trials of GM foods have been conducted.
GMO
Letter to editor: Information on MGO
A reader letter from Lenny Alfaro of Bethel, Connecticut, requesting scientific information on GMOs on behalf of Peruvian reporter Ricardo Sanchez-Serra, who is covering changes to Peru's legislation on genetically modified organisms.
Biological
Get Food Safety Answers on Your Smart Phone
The USDA's virtual food safety representative, Ask Karen, now runs on iOS and Android. Her database answers nearly 1,500 food safety questions around the clock, and users can chat with a live expert weekdays 10 a.m. to 4 p.m. EST or call the Meat and Poultry Hotline.
Biological
The foodborne illnesses most likely to sicken you
A University of Florida report names a bacterium-and-poultry pairing as the top cause of U.S. foodborne illness, sickening more than 600,000 people a year at a cost of $1.3 billion. Salmonella, Listeria, Toxoplasma and norovirus round out the top five.
GMO
Online Non-GMO Speaker Training (Webinar) with Jeffrey Smith (PR)
An announcement for Jeffrey Smith's four-session online Non-GMO Speaker Training, running June 14, 21 and 28 and July 12 from 8 to 10 p.m. EST for $80 individual or $140 per couple, with scripted slides, sample lectures and partial scholarships available.
Chemical
FDA Steps Up Border Enforcement Against Foods Containing Illegal or Undeclared Colors (PR)
The FDA added 26 firms to Import Alert 45-02 in April and 38 in March over illegal or undeclared color additives in imported food, more than 20% of all firms added to any import alert that month. US color approvals do not match other countries'.
Chemical
BPA exposure may be associated with wheezing in children (PR)
A Penn State researcher followed 367 children whose mothers almost all had detectable BPA in urine during pregnancy. At six months, wheezing odds were twice as high where mothers' BPA was higher. Only 16-week levels were associated with wheezing, not those at 26 weeks or birth.
Biological
Basics about Salmonella
Salmonella is the most common cause of US food poisoning. Symptoms of diarrhea, fever, cramps and vomiting start one to three days after exposure and usually clear in four to seven days. Contaminated eggs, poultry, milk, produce, reptiles and baby chicks spread it.
Biological
Basics about Botulism
A fact sheet on botulism: in infants it traces to honey and home-canned foods, with symptoms in 3 to 30 days; in children and adults to improperly canned foods, herb oils or foil-baked potatoes, bringing double vision, slurred speech and weakness in 12 to 72 hours. It is an emergency.
Biological
Basics about Noroviruses
Noroviruses cause gastroenteritis and spread through contaminated food, surfaces and infected people, bringing nausea, vomiting, cramps, diarrhea and fever 12 to 48 hours after exposure and lasting 12 to 60 hours. Rest, fluids and not cooking for others are advised.
Biological
Basics about E. coli
Most E. coli living in the gut is harmless, but E. coli O157:H7 causes bloody diarrhea and can lead to kidney failure or death. It spreads through undercooked beef, unpasteurized milk and juice, raw produce and contaminated water. Illness runs 5 to 10 days; antibiotics should not be used.
Biological
Basics about Campylobacter
Campylobacter is among the most common US causes of food poisoning, usually in isolated cases rather than outbreaks. It comes from raw or undercooked poultry, unpasteurized milk and contaminated water. Symptoms start in 2-5 days and last 2-10; fluids and rest are the main treatment.
Biological
Basics about Hepatitis A
Hepatitis A spreads mainly through food or water contaminated with stool from an infected person, including shellfish from tainted waters and food touched by an infected handler. Symptoms appear about 28 days after exposure, and illness lasts two weeks to three months.
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