Listeria grows even at refrigerator temperatures and turns up in soft cheeses, unpasteurized milk, deli meats and hot dogs. Symptoms include fever, muscle aches and nausea. Pregnant women are 20 times more likely to be infected, and infection can cause miscarriage or premature delivery.
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Page 35 of 47
Food Safety
Contaminants, chemicals, genetically engineered food and what is really in the food supply.
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Biological
Basics about Bacillus cereus
Bacillus cereus produces toxins behind two illnesses: a diarrheal form from contaminated meats, milk, vegetables and fish that starts in 6 to 15 hours, and a vomiting form from rice, potatoes, pasta and cheese dishes starting in 30 minutes to 6 hours. Both run about 24 hours.
Biological
Basics about Staphylococcus aureus
Staph aureus lives on the skin and in the noses and throats of up to half of healthy people, and causes food poisoning when a handler contaminates food that then sits unrefrigerated, letting the bacteria produce a toxin. Symptoms begin within 1 to 6 hours and last a day or two.
Biological
Pathogens: Vibrio vulnificus and Vibrio parahaemolyticus
A fact sheet on Vibrio vulnificus and V. parahaemolyticus, bacteria in warm coastal waters that sicken people who eat contaminated raw shellfish or expose open wounds to seawater. About half of V. vulnificus bloodstream infections are fatal, with liver disease and diabetes among the risk factors.
GMO
19 Studies Link GMO Foods to Organ Disruption
A review of 19 feeding studies found blood and urine biochemistry and organ weights significantly disrupted in rats and mice fed GM food, with male kidneys accounting for 43.5 percent of changes and female livers over 30 percent. The varieties tested make up 83 percent of commercialized GMOs.
Biological
Tips to Reduce Your Risk of Salmonella from Eggs
Salmonella can be on and inside eggs that look normal. Keep eggs at or below 40°F, buy only from suppliers who refrigerate them, discard cracked or dirty ones, and cook until yolk and white are firm. Cooked eggs should not sit between 40 and 140°F for more than two hours.
Biological
Spring Cleaning the Office Refrigerator
The USDA Meat and Poultry Hotline advises keeping the shared office refrigerator at 40 °F or lower, since bacteria multiply fastest between 40 and 140 °F, some doubling in 20 minutes. It suggests tossing perishables weekly, wiping spills at once and eating leftovers within four days.
Chemical
The 'Other' Sweetener That's Made from Sugar, but is Closer to DDT
Researchers tested whether sucralose curbs hunger or steadies blood sugar and found it did neither when swallowed. Mercola cites other work suggesting that sweet taste without matching calories may unsettle the body's energy regulation and push people to seek calories elsewhere.
Chemical
Prenatal exposure to pesticides linked to lower IQ in children
In a birth-cohort study of Latino farmworker families in California, children whose mothers had the highest urinary organophosphate metabolite levels during pregnancy scored about 7 IQ points lower at age 7 than those with the lowest exposure.
Biological
Cap the Gene Spill
Jeffrey Smith introduces a two-minute video directed by advertising veteran Alex Bogusky arguing that genes from genetically modified crops self-propagate and permanently alter the gene pool, and asks readers to donate to the Institute for Responsible Technology.
Food Safety FAQ
Basics about Beef - 6
USDA answers on cooking and storing meat: steak is safe at 145 F, ground meats and pork at 160 F and poultry at 165 F; cooked ground beef keeps 3 or 4 days refrigerated and about 4 months frozen; microwaved patties need covering, turning and a thermometer check.
Biological
Keeping Oysters, Clams and Mussels Safe to Eat
USDA researcher David Kingsley found high pressure processing at 60,000 pounds per square inch for five minutes inactivated 99.9 percent of hepatitis A virus in lab-exposed oysters, and later, with Italian colleagues, in North American blue and Mediterranean mussels.
Chemical
New vitamin D-fortified food could battle widespread need for the sunshine vitamin (PR)
An American Chemical Society podcast reports that bread baked with high-vitamin D yeast delivered the vitamin in laboratory tests, which lead author Connie Weaver says answers doubts that the D2 form yeast produces would work in bread.
Biological
Drug resistant Staph found in one in four meat samples
Lance Price's team tested 136 meat samples covering 80 brands from 26 stores in five cities and found 47% carried Staphylococcus aureus; of those, 52% resisted at least three classes of antibiotics. The work appeared in Clinical Infectious Diseases.
Chemical
The Dark Side of the Rainbow of Food Dyes Being Used to Color Your Food
Mercola notes the FDA now concedes synthetic food colorings affect some children, points to a Lancet trial linking common dyes and sodium benzoate to hyperactivity, and argues the dyes also pull children toward brightly colored processed foods high in calories.
Food Safety FAQ
Basics about Beef - 5
USDA answers on beef labeling and inspection: meat shipped and sold across state lines must be federally inspected, fat percentage need not appear on ground beef labels, and natural means no artificial ingredients and no more than minimal processing.
Food Safety FAQ
Basics About Beef - 4
A USDA question-and-answer on beef: myoglobin is what makes beef, veal, lamb and pork red meats; raw or undercooked ground beef may carry harmful bacteria, so cook burgers and meat loaf to 160 degrees F; and E. coli O157:H7 forms its toxin in the intestine but is destroyed by thorough cooking.
Food Safety FAQ
Basics About Beef - 3
A USDA question-and-answer sheet on beef: schools have been able to order irradiated ground beef since January 2004, the four primal cuts are chuck, loin, rib and round, and beef that turns brown after about five days refrigerated reflects normal oxidation of myoglobin.
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