Food safety and food poisoning

What is food poisoning? It is an acute illness, usually sudden, brought about by eating contaminated or poisonous food. The symptoms of food poisoning are:

1. nausea - a queasy feeling as if you were about to be sick

2. sickness - vomiting

3. Pains in the bowl - gripping pains in the area of the stomach

4. Diarrhea

5. Fever

The main causes of food poisoning are:

1. Bacteria - the commonest

2. Viruses - which are smaller than bacteria, are normally found in water

3. Chemicals - Insecticides and weed-killers

4. Metals - lead pipes, copper pans

5. Poisonous plants - toadstools, red kidney beans (insufficiently cooked)

Bacteria is the most common form of food poisoning and so it is important that we know more about them. Bacteria are tiny bugs that live in the air, in water, in soil, on and in people, in and on food. Some bacteria causes illness. They are called PATHOGENIC bacteria. Some bacteria cause food to rot and decay, they are called SPOILAGE bacteria. There are four things that bacteria need in order to grow. These are:

Warmth. They love body temperature of 73 degrees but can happily grow at 15 degrees. They grow most readily between 5c and 63c. This is known as the DANGER ZONE

Time. Each bacteria grows by splitting in half. This takes time, on average every 20 minutes. This is known as BINARY FISSION. Imagine, one single bacterium by splitting in half every ten minutes can become more than a million in 3 and a half hours.

Food. They like high protein foods for example, poultry, cooked meat, dairy produce, shellfish, cooked rice, stews and gravies.

Moisture. They need water and most foods have enough water or moisture to let the bacteria thrive.

Some bacteria can form a hard protective case around themselves, this is called a SPORE. This happens when the going gets tough, when it gets too hot or too dry. So they are able to survive very hot or cold temperatures and can even be present in dried foods. Once the right conditions (5 - 63c) return, the spore comes out of its protective casing and becomes a growing, food poisoning bacteria again.

Bacteria and food poisoning

We have established that the presence of bacteria is one of the most common causes of food poisoning - the presence of poisonous chemicals can also cause food poisoning. There are a number of potentially toxic chemicals present in food. For example, potatoes which have turned green contain the toxic substance, Solanine, which is only dangerous when eaten in excess.

Rhubarb contains Oxalic Acid - the amounts present in the stems which are normally cooked are relatively harmless to humans, but the higher concentration in the leaves makes them very dangerous to eat.

A toxin is a poisonous substance that may be produced by the metabolism of a plant or animal, especially certain bacteria. Toxic food poisoning is mainly caused by Staphylococci in the UK and more rarely in this country, Clostridium Botulinum.

Foods most commonly affected by Staphylococci are:

Meat pies

Sliced meats

Pies with gravy

Synthetic cream

Ice-cream

50-60% of people carry Staphylococci in their noses and throats and are present in nasal secretions following a cold. Staphylococci are also present in skin wounds and infections and find their way into foods via the the hands of an infected food handler. Hence the importance of keeping all wounds and skin conditions covered. Although staphylococci are themselves readily destroyed by thorough cooking or re-heating, the toxin which they produce is often much more heat-resistant and may need a higher temperature or longer cooking time for its complete destruction.

Food poisoning from Clostridium botulinum known as botulism is extremely serious. This produces a life-threatening toxin which is the most virulent poison known. Foods most commonly affected by clostridium botulinum are:

Inadequately processed canned meat, vegetables and fish.

During the commercial canning process, every care is taken to ensure that each part of the food is heated to a high enough temperature to ensure complete destruction of any clostridium botulinum spores that may be present.

YEASTS & MOULDS - microscopic organisms some of which are desirable in food and contribute to its characteristics. For example, ripening of cheese, bread fermentation etc. They are simple plants which appear like whiskers on food. To grow they require warmth, moisture and air. They are killed by heat and sunlight. Moulds can grow where there is too little moisture for yeasts and bacteria to grow. Yeasts are single celled plants or organisms larger than bacterial, that grow on foods containing moisture and sugar. Foods containing a small percentage of sugar and a large amount of liquid such as fruit juices and syrups are liable to ferment because of yeasts. Yeasts are destroyed by heat.

VIRUS - microscopic particles transmitted by food which may cause illness. For example, Hepatitis A (jaundice). Unlike bacteria, viruses cannot multiply or grow in food.

PROTOZOA - single celled organisms which live in water and are responsible for serious diseases such as malaria, usually spread by infected mosquitoes and dysentery. These food-borne infections are mostly caught abroad.

ESCHERICHIA COLI - E Coli is a normal part of the intestines of man and animals. It is found in human excreta and raw meat. E Coli causes abdominal pain, fever, diarrhea and vomiting. High standards of hygiene and through cooking of foods must be applied. Raw and cooked meat must be stored at correct temperature and cross contamination must be avoided.

SALMONELLA - is present in the intestines of animals and human beings. Foods affected include poultry, meat, eggs and shellfish. Prevention should include:

good standards of personal hygiene

elimination of insects and rodents.

washing hands and equipment and surfaces after handling raw poultry

not allowing carriers of the disease to handle food.

Control of Bacteria

There are three methods of controlling bacteria:

1. Protect food from bacteria in the air by keeping foods covered. To prevent cross contamination, use separate boards and knives for cooked and uncooked foods Use different coloured boards for particular foods. For example, red for meat, blue for fish, yellow for poultry etc. Store cooked and uncooked foods separately. Wash your hands frequently.

2. Do not keep foods in the danger zone of between 5c and 63c for longer than absolutely necessary.

3. To kill bacteria, subject bacteria to a temperature of 77c for 30 seconds or a higher temperature for less time. Certain bacteria develop into spores and can withstand higher temperatures for longer periods of time. Certain chemicals also kill bacteria and can be used for cleaning equipment and utensils.

The main food hygiene regulations of importance to the caterer are: Food Safety (General Food Hygiene) Regulations 1995 and Food Safety (Temperature Control) Regulations 1995. These implemented the EC Food Hygiene directive (93/43 EEC). They replaced a number of different regulations including the Food Safety (General) Regulations of 1970. The 1995 Regulations are similar in many respects to earlier regulations. However, as with the Health & Safety legislation, these regulations place a strong emphasis on owners and managers to identify the safety risks, to design and implement appropriate systems to prevent contamination, these systems and procedures are covered by Hazard Analysis Critical Control Points (HACCP) and/or Assured Safe Catering. The regulations place two general requirements on owners of food businesses:

To ensure that all food handling operations are carried out hygienically and according to the Rules of Hygiene.

To identify and control all potential food safety hazards, using a systems approach either HACCP or Assured Safe Catering.

In addition, there is an obligation on any food handler who may be suffering from or carrying a disease which could be transmitted through food to report this to the employer who may be obliged to prevent the person concerned from handling food. Catering establishments have a general obligation to supervise and instruct and provide training in food safety & hygiene commensurate with their employees' responsibilities. Details with regard to how much training is required, are not specified in the regulations. However, HMSO Industry Guide to Catering provides guidance on training which can be taken as a general standard to comply with legislation.

Prevention of food poisoning

Almost all food poisoning can be prevented by:

complying with the rules of hygiene

taking care and thinking head

ensuring that high standards of cleanliness are applied to premises and equipment

preventing accidents

high standards of personal hygiene

physical fitness

maintaining good working conditions

maintaining equipment in good repair and clean condition

using separate equipment and knives for cooked and uncooked foods

ample provision of cleaning facilities and equipment

storing foods at the right temperature

safe reheating of foods

quick cooling of foods prior to storage

protection of foods from vermin and insects

hygienic washing-up procedures;

Knowing how food poison is caused

carrying out procedures to prevent food poisoning.

This has been just a brief overview of food safety. If you are in the catering trade or are planning do become a cook or chef, it is essential that you learn all there is to know about the subject. The following links should help to fill the gaps.

Essentially, you need to know the Food Regulations appertaining to your own country. Its pointless following the Food Safety Regulations of the UK if you live or work in Australia, Spain or New Zealand.

Frequently asked questions about influenza virus H1N1 and pets

Of influenza virus H1N1 has received publicity in the world and there are researchers, health officials and health care providers, all coding for vaccines, treatment and general information about the disease. More recently it has become evident that this virus also can affect our pets, leaving many holders of pets, concerned about the health of their dogs, cats and other animals and set of questions on how to deal with the situation.

What is the influenza virus H1N1 The H1N1 influenza virus is the virus responsible for the strain of influenza, initially known as "swine flu". The infection has been diagnosed worldwide. Respiratory symptoms of flu are the most common sign of the disease. However, complications may occur with this strain of influenza and was deadly on the large number of people around the world.

What species of animals can be infected with the H1N1 virus With effect from 1 December 2009 H1N1 influenza virus is known to infect dogs, cats, ferrets, pigs and turkeys. Other species can be found on susceptible over time. This is the onset disease with new information becomes available on a regular basis.

Which characters will my pet show, if he is infected with a virus H1N1 Respiratory symptoms of influenza are characteristic for H1N1 infection. The coughing, sneezing, wheezing, heavy breathing and/or nasal discharge may be seen. As with people, it is possible for complications for the cause of the virus is fatal to pets. For this reason, it is vital to your PET to be examined by a doctor if any of these symptoms. Since there are many other diseases that may cause similar symptoms, diagnostic tests must be carried out to indicate the reason for your Pet's illness.

If the owners of pet animals considers their pets No, there is no need to panic. It is obvious that the H1N1 strain of the virus can be passed from people to pets. Infections have occurred in this way for most if not all sick pets. However, we do not know whether the virus can be established by the people or how likely this is to occur. Otherwise, the danger of exposure to the virus from your pet is not greater than the risk of exposure of other people.

How pet owners can protect their pets Owners of pets should closely monitor their PET health and have their pet examination by veterinarian, if respiratory symptoms such as coughing, sneezing, wheezing or runny nose. Adequate sanitation and hygiene, including washing your hands often and covering your cough will help protect your PET in the same way, it helps protect other people. If it is possible to avoid contact between the PET and sick people, especially those with symptoms of influenza.

Safe to eat pork meat or poultry, as these species have been found infected with H1N1 Yes, there is no reason to believe that there is a danger from eating pig meat or poultry which has been duly prepared and thoroughly cooked. Proper preparation of food and hygiene food handling techniques remain significant, as always, to prevent nutritional disease of any type.

I've heard some wild animals can be infected. Are zoos and parks with wild animals safe for people to visit There is a statement of the Cheetah, which may have been infected with the H1N1 virus. However, it is not necessary to avoid visiting parks with wild animals or zoos.

What more is known about the H1N1 virus H1N1 virus is initially dubbed "swine flu" because of the similarity of the influenza virus, which infects pigs. He also has similarities with other strains of influenza viruses, which infect humans and birds. However, it is different from other strains of the virus and is unique.

Why is there so that this virus can infect many different animal species Researchers and health officials are concerned that the ability to infect many different types will give this strain of influenza virus access to extremely broad gene pool, which can increase their ability to much more virulent influenza potentially more deadlythan it currently is, influenza viruses in general are known for their ability to easily and quickly.

Good practices for follow-up when deciding what to to reduce the Possiblities of a food poisoning outbreak

Certain foods and processes are inherently more dangerous when ordered in a restaurant. For anyone who has had pain and debilitating effects of a food poisoning outbreak knows how to identify higher risk foods and processes when deciding what to order is a valuable resource. This can be especially important if there are other questionable characters of that undertaking.

Here are things to consider when sitting down and looking through the menu, deciding on what to order:

* To food or dishes, which are mainly made-to-order. This means most of the processing and especially cooking of the main part of the dish (meat, chicken or seafood part) shall be carried out, after having been ordered. If it is not clear in the menu then ask questions. Temperature of abuses or violations are more likely to appear on foods that the kitchen trying to keep warm in the steam table or heating unit by one unit for cooling. Because of these problems many restaurants today focuses on more "made to order meals.

* Stick with the order of the foods that you are familiar with, or because I've had it many times before, or you know how it is prepared and thus know what hazards or dangerous characters can be. you are more likely to take place outside of ordinary appearance, taste or smell.

* Know the minimum temperature of meat and seafood products you want (a search of the American Web site for the minimum cooking temperature chart) and request that the food is cooked to at least that temperature for cooking. For example, when ordering a Hamburger, ask it to be cooked at an internal temperature of not less than 160 degrees Fahrenheit. This is a very reasonable request.

* Avoid raw or rare meats, eggs and seafood! I know for those of you who love sushi, sashimi, raw oysters, rare hamburgers, or many sauces of raw eggs (hollandaise, Béarnaise, etc.), this is blasphemous. But the fact is that the normal cooking kills most if not all bacteria, viruses and parasites. You are at high risk of becoming ill, and in my opinion, with fire, if you consume these types of raw or rare foods.

If you are the type of person who simply cannot imagine life without those more raw or rare foods, but still have at least partly concern for the safety of food, all is not lost. I propose the following:

* Regularly reviewed and restaurants inspection, and the history of the infringement. Look at the previous inspections for infringements of the temperature and request check stories. Look at the stories about the inspection inquiries, carried by food-borne diseases. If a member of the public or veterinarian reports carried by food-borne diseases if the local Department of public health and seems to be justified, a special type of inspection shall be carried out. This verification is known as the investigation of the nutrient condition and will be saved in the history of the inspection of the facility. This type of inspection is not always made available to the Web site, but it is part of the record of the inspection and thus is public record.

* Familiar with the sources of the type of seafood, you like and the dangers that come from this part of the world, or are general or endemic to this particular fish or crustaceans. If the menu does not provide for this, which is the source of seafood, ask to see the invoice and write down the name of the business (it may be a distributor or packer). For example, Gulf oysters are more likely to cause diseases, because they come from warm waters where certain pathogenic bacteria present at dangerous levels. It is therefore more risky to eat raw Gulf oysters from the North Pacific oysters, where the waters are much lower and provide a more secure environment of the bacteria. Contact your local city or County inspection programme of environment health food or the State or the Federal food and Drug Administration (FDA) to determine whether the activity is legitimate licensed facilities to sell or distribute the gifts.

* Investigate training your chef in the restaurant received. Look for or ask for food safety certificates, degrees, etc. There is some sushi Academy of California, which is presented "as the first vocational school specializing in training and certification of sushi chefs ' Any training outside the only training is positive.

To do this bit of research has never been more easy. Many programs for local public health now zapokani the results of the verification of the Internet and require food facilities to post check grades, scores and even reports for review by the public upon request. There is also a private web sites and business which are popping in the Internet, which are for posting this public information.

Lottery for food

Are you an average adult American If so, then you consume 70 pounds of beef, 60 pounds of pork, and 550 pounds of dairy (love that ice cream). Americans feel safe eating because they know the foods they eat have been monitored by the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA).

But, how safe is our food industry, really? Do the USDA and FDA really monitor our food for quality and safety Is there anything to fear

When I was contracted to write an article about foodborne illnesses (illnesses that come directly from eating food), I discovered that illness directly related to food come in all shapes and sizes. In 2005, the Centers for Disease Control and Prevention (CDC) estimated there are more than 200 foodborne illnesses, from allergies to "stomach flu" to vomiting; the CDC have identified 30 pathogens associated with these foodborne illnesses, classified as bacteria, virus, chemical, parasitic, prions, antibiotic residues, genetic modifications, or unknown. In fact, the CDC estimated the average adult American consumes 10 pounds of additives each year, pathogens included!

And any one of these pathogens could cause or lead to illness, disability or death.

Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest stated "Consumers play a lottery every day they eat." But it isn't just E. coli and Salmonella that cause illnesses to occur. Sure, they cause the classical signs of stomach and digestive distress, but what about those illnesses that occur down the road from eating foods? What about antibiotic resistance or allergies? These too are now being considered foodborne illnesses.

The CDC stated that foodborne illnesses cause 9,000 American deaths annually, 81 million are sickened, and 325,000 require hospitalization. The long-term effects of some food-borne contaminants are still being studied by the CDC; these effects are cancer, paralysis, and disability.

As many illnesses are now being considered "food-borne" because they began with food, this article looks at the "traditional" foodborne illnesses (i.e. parasites, bacteria, viruses), genetically modified foods, hormones and irradiation. Each needs to be examined for its impact on health, as the building blocks to health begin with what we put in our mouths.

Food Poisoning (previously considered as "Foodborne Illnesses")

Foodborne illnesses used to be considered as illnesses caused by eating food contaminated with a bacteria, virus or parasite. The majority of the time the symptoms are digestive: diarrhea and vomiting are the two main symptoms. Each year, hundreds of millions become sickened worldwide.

The two most common pathogens (illness-causing substances) are E. coli and Salmonella, with Salmonella being the leader in causing deaths from foodborne illness. E. coli in itself is considered harmless because it exists in human and animal digestive tracts; however, when too much E. coli enters the body through ingesting it, illnesses can occur. Most cases of E. coli do not harm a person long-term; however there is one E. coli that can lead to disability and death: E. coli O157:H7. Approximately 3% of the deaths from foodborne illnesses occur from having this deadly form of E. coli.

Most cases of foodborne illnesses are mild, so people attribute the symptoms to being the "stomach flu." Plus, people rarely make the connection between their symptoms and food from two days prior. Most cases of foodborne illness do not occur shortly after eating.

The USDA states that foodborne illnesses are primarily caused by improper food handling, storage, and preparation. However, Robert A. Robinson, associate director of food and agricultural issues at the Resources, Community & Economic Development Division of the USDA, in a statement to the House of Representatives Subcommittee on Human Resources & Intergovernmental Relations on May 23rd, 1996, stated that experts agree that, in many cases, the pathogens were present at the processing stage, i.e. before the food reached the cook's hands. Despite the new methods of destroying bacteria, viruses and parasites, the incidences of foodborne illnesses have increased over the past 20 years, and the pathogens have become more deadly, as incidences of hospitalizations and deaths have also increased.

Over the past 20 years, genetic modifications, irradiation of foods, and the use of antibiotics and pesticides have not decreased the incidences of foodborne illnesses. Why

According to Mr. Robinson in his address to the House of Representatives, six reasons can be considered aside from undercooking or otherwise mishandling of food:

1. Food supply is changing in ways that promote foodborne illnesses: ex: large numbers of animals herded together; broad distribution, so contaminated food can reach more people in more locations.

2. Demographics: certain people are more at risk for foodborne illnesses: those with suppressed immune systems, children in group daycare, and the elderly.

3. Three of the four most common pathogens the CDC consider most important were unrecognized as causes of foodborne illnesses 20 years go: Camphylobacter, Listeria,and E. coli O157:H7.

4. Bacteria already recognized as sources of foodborne illnesses have found new modes of transmission: ex: E. coli O157:H7 previously found only in uncooked hamburger is now being found in other foods such as salami, raw milk, apple cider, and lettuce.

5. Some pathogens are far more resistant than expected with long-standing food-processing and storage techniques: ex: Yersinia and Listeria can continue to grow in food under refrigeration.

6. According to the CDC, virulent strains of well-known bacteria have continued to emerge: ex: E. coli O104:H21 is another new potentially deadly strain of E. coli.

The two government agencies that monitor food quality in the United States are the USDA (monitors meat, poultry and eggs) and the FDA (monitors everything else). Because of the vastness of the food processing industry, only 2% of the annually estimated 5 million shipments of food are inspected; but still, all commercialized food bears a label as being inspected by either the USDA or FDA. Unsurprisingly, perhaps, 2/3 of all outbreaks of foodborne illnesses are from FDA- or USDA-regulated foods.

The commercialized beef and poultry industries blame the organic farmers for the increased incidences of foodborne illnesses and the enhanced virulence of the pathogens, stating that organic farmers use cow manure as fertilization instead of chemical fertilizers, and they do not use antibiotics on their cows and chickens. Mr. Robinson believes the increase in incidences of illness was directly related to the commercialized slaughtering and processing of meats. In the larger commercialized farms, cows, for example, are cared for through automation. The milking is done by machine, the feeding is automated, and distribution of antibiotics is automated. When the cow reaches the factory for slaughter, it too is automated, and severely dirty with cow manure that finds its way into the meat that is processed. The meat from one "bad" or contaminated cow can be mixed into many pounds of meat, and distributed across the United States.

With organic farming, very little is automated. Mr. Robinson did not state any concern about the organic farming industry as being a contributor to foodborne illnesses. All fingers were pointed at commercialized industries.

Genetically-Modified Foods

Genetically-modified foods are called a variety of names: transgenic crops, hybrid crops, GE (Genetically Engineered), GMOs (Genetically Modified Organisms), Frankenfoods, or GM (Genetically Modified), to name several of the more common names. No matter the name, the premise behind them is the same: Genetic engineering makes it possible to mix genetic material from one species into another species, thereby giving the altered species traits it would normally not possess. For example, taking genetic material from a fish and inserting it into corn, thereby giving corn some of the characteristics of the fish.

At this time, more than 60 genetically modified crops have been approved by the United States for human consumption and feed for animals. Eighty percent of the GE crops are modified to resist pesticide and herbicides that would normally kill them and, to resist pests such as insects or worms; the balance are tailored to either increase or decrease growing or ripening time. As of 2005, the GE crops currently approved for planting and consumption in the US are varieties of alfalfa, canola, corn, cotton, flax, papaya, potatoes, radicchio, rice, soybean, sugar beets, tobacco, tomatoes, and yellow crookneck squash. Genetic modifying of crops was first introduced in 1997 as a way to increase farmer profit, decrease pesticide use, increase convenience, and support hunger throughout the world. In proposed estimates, or example, GE soy, corn and cotton would decrease insecticide and herbicide sprays by over 8 million pounds or year. They also were estimated to decrease the death of farmers who die from these sprays by 75%. Work hours, gas use, and water use are also estimated to decrease, along with the decrease in soil erosion due to the decrease in tillage.

Although the concept of genetic modified crops looks beneficial to the farmers as well as consumers, studies have concluded that the public does not support genetic engineering. Consumer polls by the USDA repeatedly show that 80-95% of Americans want GE foods to be labeled-so they could avoid buying them.

It isn't just the American population that is averse to GE foods. Aside from the U.S., Canada, China and Argentina, no other country allows GE foods, making it impossible for these four countries to export their GE crops and foods. Charles Margulis of The Center for Food Safety, and Michael Hansen, senior scientist of The Consumers Union, stated that some African nations have even refused GE crops in the form of food aid. As Margulis said, "Even people who are hungry don't want to be used as guinea pigs."

To date, the U.S. government does not make it mandatory to label foods that are genetically engineered, leaving consumers to wonder if their foods have GE ingredients. Surprisingly, lab tests and industry disclosures indicate that 60-75% of all non-organic supermarket foods now "test positive" for the presence of GE ingredients, with 60-70% of corn, soy, canola and/or cottonseed being genetically modified. Some products in themselves, such as corn and "vine ripened" tomatoes have been genetically modified.

So where does this leave the consumer

There are several troubling things that have been discovered through the use of genetically engineered crops. Scientists have warned that GE foods may set off allergies, increase cancer risks, produce antibiotic-resistant pathogens, damage food quality, and produce dangerous toxins.

Consider the way the crops are modified: genetic material from one organism is taken and forcibly injected into a DNA strand of the crop seed. The new piece of code is tagged with an antibiotic-resistant code, which is used to test which seeds are viable and which are not. Once the procedure is done, antibiotics are used to see which seeds are viable (able to be used) and which are not (they die). The viable seeds are planted, and the plants that result have antibiotic-resistant DNA. The medical community is having difficulty treating infections due to the prevalence of antibiotic resistant bacteria.

Another problem that is now being seen is allergies to foods where a person hadn't been allergic before. When the strand of genetic code is inserted into a seed, the abilities, and contaminants, of the genetic strand go along with it. This includes viruses and allergens. Nut DNA inserted into tomatoes can now elicit an allergy in a person eating the tomato who is allergic to nuts. The British Medical Association has called for a global ban on GE foods, while the New England Journal of Medicine has warned, "the allergic potential of these newly introduced microbial proteins is uncertain, unpredictable, and untestable."

Also, as mentioned, viruses are transmitted through genetic engineering. Eating GE crops may transmit the virus to the consumer, and the virus may have new properties it didn't have before being genetically modified. The virus may now be more deadly.

As for the farmer, GE crops didn't help them as planned. Studies have found that herbicide use has increased because some of the GE crops themselves wouldn't die with herbicide use, so more toxic and stronger herbicides needed to be used to kill the GE crops. With the use of these more toxic and stronger herbicides, farmer profit has decreased, and the ingestion of more toxins has increased for animals and humans.

Also, field contamination can occur, where GE seeds are transferred to a non-GE farm by the wind or birds, and the farmer of the contaminated field is held responsible. One farmer in Canada is being sued for patent infringement for having GE crops growing in his field when a GE field contaminated his. For organic farmers, they would lose their organic status if this occurred. The farmer is responsible for his field, no matter what gets planted there by "others."

For consumers wanting to avoid GE foods, it is best to buy organic or buy local. Some products also bear the label "non-GE" or "non-GMO"; these are not supposed to have GE ingredients.

Hormones

One of the most common genetic modifications is recombinant Bovine Growth Hormone (rBGH), which is designed to increase milk production in dairy cows. Currently, 10-30% of cows are injected with rBGH.

Consumers protested the use of rBGH in their milk, causing the dairy industry to remove the labeling from milk cartons, but not to stop using the hormone. rBGH has been banned in every other industrialized nation of the world, leaving the United States as the largest producer of cattle injected with this growth hormone. Although the hormone is designed to increase milk production, millions of gallons of milk are destroyed daily as the purchasing of this modified milk is avoided by consumers, and other countries have banned importing.

Studies in Europe and Canada have determined that rBGH is linked to increased risk for cancer and antibiotic resistance. Approximately 79% of cows treated with rBGH develop udder infections, requiring additional antibiotics to be given. Antibiotics from cows treated with rBGH have also been found in milk, as has pus that went into the milk from infected utters. Plus, the CDC has recently warned that 16% of all U.S. meat contained potentially dangerous antibiotic resistant bacteria.

Since all commercially-raised cattle are given antibiotics, and the majority (90%) are given hormones of some form, consumers must look to organic sources for their beef, milk, and dairy products to avoid antibiotics and hormones from cow sources.

Irradiation

Irradiation of food was researched for the past three decades ever since it was discovered that radiation killed the parasite Trichonella in pork. Since that time, irradiation has been used in an effort to decrease the number of foodborne illnesses, increase shelf life, preserve food quality and make more food available at a more reasonable cost. Legally defined as an additive, irradiation has now been approved for use on more than 100 foods, and is being used in 52 countries throughout the world.

Irradiation involves treating food with high doses of ionizing gamma radiation. This radiation is different from microwaves, as it is not designed to heat food, but to destroy pathogens such as bacteria and parasites, destroy sprouting enzymes in potatoes, delay ripening, and kill infestations from insects.

The amount of radiation used depends upon the intention. For example, 15,000 rads are needed to kill the sprouting enzymes in potatoes whereas 3 million are needed to kill bacteria in meats. How does this compare to medical x-rays? A chest x-ray, for example, requires 0.5 rads. This is considerably less than what is being used on food.

With hundreds of millions of people worldwide succumbing to a foodborne illness each year, the FDA felt that irradiating foods that contain the common sources of pathogens (such as beef and chicken) would decrease the number of foodborne illnesses. Irradiating food was shown to kill the number of illness-causing pathogens in meat, for example, and it was touted to not affect taste or nutritional value of the food.

However, several studies have indicated that radiation levels over 100,000 rads destroyed vitamin C, B1, B2, B6, A, E, and K, as well as amino acids (the building blocks of protein) within the food. At doses of 7.5 million rads, trace minerals in food (potassium, magnesium, nickel, etc) can become radioactive, according to the FDA. The FDA claims that the radioactivity is short-lived however.

Dr. Joseph Barna performed a study for the Hungarian Government in 1979; in his findings, irradiated foods produced 185 beneficial effects, and 1,414 harmful effects. Plus, irradiation of food did not ensure that the food was uncontaminated with foodborne pathogens; some parasites, bacteria and viruses survived.

Many other studies have been done to confirm that irradiated food is safe to eat. Animals fed irradiated food have shorter lifespans, have increased rate of infertility, lose weight quickly, and developed nervous system disorders, organ damage, cancer, tumors, and kidney disease.

Malnourished children developed abnormal blood cells called polyploids, which are linked to leukemia. Other tests involving humans led to human subjects developing internal bleeding, chromosomal disorders, cancer, organ damage, stillbirths, and fetal anomalies.

Today, there are many less-invasive ways to process and handle foods that can accomplish the same benefits for foods, and are considered less harmful to the public. For example, FDA Commissioner Lester Crawford, speaking to the International Congress on Meat Science and Technology on August 8, 2004, said that the risk of food-borne illnesses in shellfish can be substantially reduced by cutting the time from harvest to refrigeration or freezing and using high pressure or mild heating. Crawford said, "85 to 90 percent of illnesses in the United States could be eliminated if the product were iced within four hours or refrigerated within one hour of harvest."

The FDA does not require labeling of irradiated ingredients in foods, but does require it for whole foods that have been irradiated. The flower symbol "radura" is the labeling; it is a flower circled by a thick broken line. No words need to be written.

To avoid foods that have been irradiated, consider foods that are labeled stating the foods have not been irradiated. You may also want to consider buying organic and/or locally.

Late Addition

In the Green Bay Press-Gazette (Saturday, August 19, 2006) and the Shawano Leader (Monday, August 22, 2006), a brief article was printed announcing the FDA approval of using viruses to kill bacteria on poultry and ready-to-eat meats, such as hotdogs and cold cuts.

The virus spray contains 6 viruses that are designed to kill the foodborne pathogen Listeria. The meats would be sprayed with this new formulation before packaging in an effort to decrease the cases of foodborne illnesses caused by this pathogen.

The American Society for Microbiology stated that viruses tend to swap their genes with other viruses, opening the potential for this spray to cause different strains of viruses, as well as more deadly ones. Plus, the bacteria may develop a resistance to the viruses in the spray, making the bacteria more difficult to kill through conventional means.

There is also the concern that the viruses will mutate once ingested into the human body. As mentioned previously, E. coli exists naturally in the human digestive system, and is required for adequate nutrient absorption and food break-down. Although currently E. coli is not a target of this spray, if any of the viruses mutate, it could be. Also, a virus formulation to destroy E. coli is being developed, to be sprayed on beef, before it is ground for hamburger.

Although this formulation is classified by the FDA as an additive, it will not appear in food labeling.

Conclusion

Foodborne illnesses are on the rise despite efforts by the USDA and FDA, and the pathogens are becoming more deadly. Twenty years ago, a foodborne illness rarely caused more than a few days of diarrhea and vomiting; today, more people are being hospitalized and dying as a result of a pathogen in their food. The pathogens exist despite efforts to irradiate or modify the foods genetically; some of the interventions to destroy these pathogens are making more harmful bacteria, viruses and parasites, and adding dangerous toxins and by-products.

The only industry that does not irradiate, genetically-modify, or use hormones in the raising and preparation of foods is the organic industry. The beef industry, for example, has routinely tried to blame the organic industry on the increase in incidences of foodborne illnesses. However, Robert A. Robinson, in his report to the House of Representatives stated it was the current commercialized food industry that is causing the increase of foodborne illnesses, NOT the organic farming industry.

All farmers before World War I were "organic", using cow manure to fertilize their fields. It was only after WWI that farmers began using chemicals in their fields. Today, only farmers that do not use chemicals on their fields are considered organic. When looking for organic products, however, look for the seal that says "USDA Organic", as anyone can say they are organic (even if they are not), but only those certified by the USDA are considered to be truly organic.

No matter where you get your food, always prepare it as recommended by the Centers for Disease Control: cook meat thoroughly leaving no red meat; do not eat raw eggs; refrigerate all cooked food immediately after cooking; and wash cutting boards and work surfaces with warm, soapy water after cutting meats to decrease contamination.

If you suspect you have a foodborne illness, seek medical care for diagnosis and treatment.

(Research sources available by written request)

The information provided by Ronda Behnke ND, RN is for educational purposes only. It is not a substitute for medical advice and it is important that you not make medical decisions without first consulting with your personal physician or health care practitioner.

Lottery for food

Are you an average adult American If so, then you consume 70 pounds of beef, 60 pounds of pork, and 550 pounds of dairy (love that ice cream). Americans feel safe eating because they know the foods they eat have been monitored by the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA).

But, how safe is our food industry, really? Do the USDA and FDA really monitor our food for quality and safety Is there anything to fear

When I was contracted to write an article about foodborne illnesses (illnesses that come directly from eating food), I discovered that illness directly related to food come in all shapes and sizes. In 2005, the Centers for Disease Control and Prevention (CDC) estimated there are more than 200 foodborne illnesses, from allergies to "stomach flu" to vomiting; the CDC have identified 30 pathogens associated with these foodborne illnesses, classified as bacteria, virus, chemical, parasitic, prions, antibiotic residues, genetic modifications, or unknown. In fact, the CDC estimated the average adult American consumes 10 pounds of additives each year, pathogens included!

And any one of these pathogens could cause or lead to illness, disability or death.

Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest stated "Consumers play a lottery every day they eat." But it isn't just E. coli and Salmonella that cause illnesses to occur. Sure, they cause the classical signs of stomach and digestive distress, but what about those illnesses that occur down the road from eating foods? What about antibiotic resistance or allergies? These too are now being considered foodborne illnesses.

The CDC stated that foodborne illnesses cause 9,000 American deaths annually, 81 million are sickened, and 325,000 require hospitalization. The long-term effects of some food-borne contaminants are still being studied by the CDC; these effects are cancer, paralysis, and disability.

As many illnesses are now being considered "food-borne" because they began with food, this article looks at the "traditional" foodborne illnesses (i.e. parasites, bacteria, viruses), genetically modified foods, hormones and irradiation. Each needs to be examined for its impact on health, as the building blocks to health begin with what we put in our mouths.

Food Poisoning (previously considered as "Foodborne Illnesses")

Foodborne illnesses used to be considered as illnesses caused by eating food contaminated with a bacteria, virus or parasite. The majority of the time the symptoms are digestive: diarrhea and vomiting are the two main symptoms. Each year, hundreds of millions become sickened worldwide.

The two most common pathogens (illness-causing substances) are E. coli and Salmonella, with Salmonella being the leader in causing deaths from foodborne illness. E. coli in itself is considered harmless because it exists in human and animal digestive tracts; however, when too much E. coli enters the body through ingesting it, illnesses can occur. Most cases of E. coli do not harm a person long-term; however there is one E. coli that can lead to disability and death: E. coli O157:H7. Approximately 3% of the deaths from foodborne illnesses occur from having this deadly form of E. coli.

Most cases of foodborne illnesses are mild, so people attribute the symptoms to being the "stomach flu." Plus, people rarely make the connection between their symptoms and food from two days prior. Most cases of foodborne illness do not occur shortly after eating.

The USDA states that foodborne illnesses are primarily caused by improper food handling, storage, and preparation. However, Robert A. Robinson, associate director of food and agricultural issues at the Resources, Community & Economic Development Division of the USDA, in a statement to the House of Representatives Subcommittee on Human Resources & Intergovernmental Relations on May 23rd, 1996, stated that experts agree that, in many cases, the pathogens were present at the processing stage, i.e. before the food reached the cook's hands. Despite the new methods of destroying bacteria, viruses and parasites, the incidences of foodborne illnesses have increased over the past 20 years, and the pathogens have become more deadly, as incidences of hospitalizations and deaths have also increased.

Over the past 20 years, genetic modifications, irradiation of foods, and the use of antibiotics and pesticides have not decreased the incidences of foodborne illnesses. Why

According to Mr. Robinson in his address to the House of Representatives, six reasons can be considered aside from undercooking or otherwise mishandling of food:

1. Food supply is changing in ways that promote foodborne illnesses: ex: large numbers of animals herded together; broad distribution, so contaminated food can reach more people in more locations.

2. Demographics: certain people are more at risk for foodborne illnesses: those with suppressed immune systems, children in group daycare, and the elderly.

3. Three of the four most common pathogens the CDC consider most important were unrecognized as causes of foodborne illnesses 20 years go: Camphylobacter, Listeria,and E. coli O157:H7.

4. Bacteria already recognized as sources of foodborne illnesses have found new modes of transmission: ex: E. coli O157:H7 previously found only in uncooked hamburger is now being found in other foods such as salami, raw milk, apple cider, and lettuce.

5. Some pathogens are far more resistant than expected with long-standing food-processing and storage techniques: ex: Yersinia and Listeria can continue to grow in food under refrigeration.

6. According to the CDC, virulent strains of well-known bacteria have continued to emerge: ex: E. coli O104:H21 is another new potentially deadly strain of E. coli.

The two government agencies that monitor food quality in the United States are the USDA (monitors meat, poultry and eggs) and the FDA (monitors everything else). Because of the vastness of the food processing industry, only 2% of the annually estimated 5 million shipments of food are inspected; but still, all commercialized food bears a label as being inspected by either the USDA or FDA. Unsurprisingly, perhaps, 2/3 of all outbreaks of foodborne illnesses are from FDA- or USDA-regulated foods.

The commercialized beef and poultry industries blame the organic farmers for the increased incidences of foodborne illnesses and the enhanced virulence of the pathogens, stating that organic farmers use cow manure as fertilization instead of chemical fertilizers, and they do not use antibiotics on their cows and chickens. Mr. Robinson believes the increase in incidences of illness was directly related to the commercialized slaughtering and processing of meats. In the larger commercialized farms, cows, for example, are cared for through automation. The milking is done by machine, the feeding is automated, and distribution of antibiotics is automated. When the cow reaches the factory for slaughter, it too is automated, and severely dirty with cow manure that finds its way into the meat that is processed. The meat from one "bad" or contaminated cow can be mixed into many pounds of meat, and distributed across the United States.

With organic farming, very little is automated. Mr. Robinson did not state any concern about the organic farming industry as being a contributor to foodborne illnesses. All fingers were pointed at commercialized industries.

Genetically-Modified Foods

Genetically-modified foods are called a variety of names: transgenic crops, hybrid crops, GE (Genetically Engineered), GMOs (Genetically Modified Organisms), Frankenfoods, or GM (Genetically Modified), to name several of the more common names. No matter the name, the premise behind them is the same: Genetic engineering makes it possible to mix genetic material from one species into another species, thereby giving the altered species traits it would normally not possess. For example, taking genetic material from a fish and inserting it into corn, thereby giving corn some of the characteristics of the fish.

At this time, more than 60 genetically modified crops have been approved by the United States for human consumption and feed for animals. Eighty percent of the GE crops are modified to resist pesticide and herbicides that would normally kill them and, to resist pests such as insects or worms; the balance are tailored to either increase or decrease growing or ripening time. As of 2005, the GE crops currently approved for planting and consumption in the US are varieties of alfalfa, canola, corn, cotton, flax, papaya, potatoes, radicchio, rice, soybean, sugar beets, tobacco, tomatoes, and yellow crookneck squash. Genetic modifying of crops was first introduced in 1997 as a way to increase farmer profit, decrease pesticide use, increase convenience, and support hunger throughout the world. In proposed estimates, or example, GE soy, corn and cotton would decrease insecticide and herbicide sprays by over 8 million pounds or year. They also were estimated to decrease the death of farmers who die from these sprays by 75%. Work hours, gas use, and water use are also estimated to decrease, along with the decrease in soil erosion due to the decrease in tillage.

Although the concept of genetic modified crops looks beneficial to the farmers as well as consumers, studies have concluded that the public does not support genetic engineering. Consumer polls by the USDA repeatedly show that 80-95% of Americans want GE foods to be labeled-so they could avoid buying them.

It isn't just the American population that is averse to GE foods. Aside from the U.S., Canada, China and Argentina, no other country allows GE foods, making it impossible for these four countries to export their GE crops and foods. Charles Margulis of The Center for Food Safety, and Michael Hansen, senior scientist of The Consumers Union, stated that some African nations have even refused GE crops in the form of food aid. As Margulis said, "Even people who are hungry don't want to be used as guinea pigs."

To date, the U.S. government does not make it mandatory to label foods that are genetically engineered, leaving consumers to wonder if their foods have GE ingredients. Surprisingly, lab tests and industry disclosures indicate that 60-75% of all non-organic supermarket foods now "test positive" for the presence of GE ingredients, with 60-70% of corn, soy, canola and/or cottonseed being genetically modified. Some products in themselves, such as corn and "vine ripened" tomatoes have been genetically modified.

So where does this leave the consumer

There are several troubling things that have been discovered through the use of genetically engineered crops. Scientists have warned that GE foods may set off allergies, increase cancer risks, produce antibiotic-resistant pathogens, damage food quality, and produce dangerous toxins.

Consider the way the crops are modified: genetic material from one organism is taken and forcibly injected into a DNA strand of the crop seed. The new piece of code is tagged with an antibiotic-resistant code, which is used to test which seeds are viable and which are not. Once the procedure is done, antibiotics are used to see which seeds are viable (able to be used) and which are not (they die). The viable seeds are planted, and the plants that result have antibiotic-resistant DNA. The medical community is having difficulty treating infections due to the prevalence of antibiotic resistant bacteria.

Another problem that is now being seen is allergies to foods where a person hadn't been allergic before. When the strand of genetic code is inserted into a seed, the abilities, and contaminants, of the genetic strand go along with it. This includes viruses and allergens. Nut DNA inserted into tomatoes can now elicit an allergy in a person eating the tomato who is allergic to nuts. The British Medical Association has called for a global ban on GE foods, while the New England Journal of Medicine has warned, "the allergic potential of these newly introduced microbial proteins is uncertain, unpredictable, and untestable."

Also, as mentioned, viruses are transmitted through genetic engineering. Eating GE crops may transmit the virus to the consumer, and the virus may have new properties it didn't have before being genetically modified. The virus may now be more deadly.

As for the farmer, GE crops didn't help them as planned. Studies have found that herbicide use has increased because some of the GE crops themselves wouldn't die with herbicide use, so more toxic and stronger herbicides needed to be used to kill the GE crops. With the use of these more toxic and stronger herbicides, farmer profit has decreased, and the ingestion of more toxins has increased for animals and humans.

Also, field contamination can occur, where GE seeds are transferred to a non-GE farm by the wind or birds, and the farmer of the contaminated field is held responsible. One farmer in Canada is being sued for patent infringement for having GE crops growing in his field when a GE field contaminated his. For organic farmers, they would lose their organic status if this occurred. The farmer is responsible for his field, no matter what gets planted there by "others."

For consumers wanting to avoid GE foods, it is best to buy organic or buy local. Some products also bear the label "non-GE" or "non-GMO"; these are not supposed to have GE ingredients.

Hormones

One of the most common genetic modifications is recombinant Bovine Growth Hormone (rBGH), which is designed to increase milk production in dairy cows. Currently, 10-30% of cows are injected with rBGH.

Consumers protested the use of rBGH in their milk, causing the dairy industry to remove the labeling from milk cartons, but not to stop using the hormone. rBGH has been banned in every other industrialized nation of the world, leaving the United States as the largest producer of cattle injected with this growth hormone. Although the hormone is designed to increase milk production, millions of gallons of milk are destroyed daily as the purchasing of this modified milk is avoided by consumers, and other countries have banned importing.

Studies in Europe and Canada have determined that rBGH is linked to increased risk for cancer and antibiotic resistance. Approximately 79% of cows treated with rBGH develop udder infections, requiring additional antibiotics to be given. Antibiotics from cows treated with rBGH have also been found in milk, as has pus that went into the milk from infected utters. Plus, the CDC has recently warned that 16% of all U.S. meat contained potentially dangerous antibiotic resistant bacteria.

Since all commercially-raised cattle are given antibiotics, and the majority (90%) are given hormones of some form, consumers must look to organic sources for their beef, milk, and dairy products to avoid antibiotics and hormones from cow sources.

Irradiation

Irradiation of food was researched for the past three decades ever since it was discovered that radiation killed the parasite Trichonella in pork. Since that time, irradiation has been used in an effort to decrease the number of foodborne illnesses, increase shelf life, preserve food quality and make more food available at a more reasonable cost. Legally defined as an additive, irradiation has now been approved for use on more than 100 foods, and is being used in 52 countries throughout the world.

Irradiation involves treating food with high doses of ionizing gamma radiation. This radiation is different from microwaves, as it is not designed to heat food, but to destroy pathogens such as bacteria and parasites, destroy sprouting enzymes in potatoes, delay ripening, and kill infestations from insects.

The amount of radiation used depends upon the intention. For example, 15,000 rads are needed to kill the sprouting enzymes in potatoes whereas 3 million are needed to kill bacteria in meats. How does this compare to medical x-rays? A chest x-ray, for example, requires 0.5 rads. This is considerably less than what is being used on food.

With hundreds of millions of people worldwide succumbing to a foodborne illness each year, the FDA felt that irradiating foods that contain the common sources of pathogens (such as beef and chicken) would decrease the number of foodborne illnesses. Irradiating food was shown to kill the number of illness-causing pathogens in meat, for example, and it was touted to not affect taste or nutritional value of the food.

However, several studies have indicated that radiation levels over 100,000 rads destroyed vitamin C, B1, B2, B6, A, E, and K, as well as amino acids (the building blocks of protein) within the food. At doses of 7.5 million rads, trace minerals in food (potassium, magnesium, nickel, etc) can become radioactive, according to the FDA. The FDA claims that the radioactivity is short-lived however.

Dr. Joseph Barna performed a study for the Hungarian Government in 1979; in his findings, irradiated foods produced 185 beneficial effects, and 1,414 harmful effects. Plus, irradiation of food did not ensure that the food was uncontaminated with foodborne pathogens; some parasites, bacteria and viruses survived.

Many other studies have been done to confirm that irradiated food is safe to eat. Animals fed irradiated food have shorter lifespans, have increased rate of infertility, lose weight quickly, and developed nervous system disorders, organ damage, cancer, tumors, and kidney disease.

Malnourished children developed abnormal blood cells called polyploids, which are linked to leukemia. Other tests involving humans led to human subjects developing internal bleeding, chromosomal disorders, cancer, organ damage, stillbirths, and fetal anomalies.

Today, there are many less-invasive ways to process and handle foods that can accomplish the same benefits for foods, and are considered less harmful to the public. For example, FDA Commissioner Lester Crawford, speaking to the International Congress on Meat Science and Technology on August 8, 2004, said that the risk of food-borne illnesses in shellfish can be substantially reduced by cutting the time from harvest to refrigeration or freezing and using high pressure or mild heating. Crawford said, "85 to 90 percent of illnesses in the United States could be eliminated if the product were iced within four hours or refrigerated within one hour of harvest."

The FDA does not require labeling of irradiated ingredients in foods, but does require it for whole foods that have been irradiated. The flower symbol "radura" is the labeling; it is a flower circled by a thick broken line. No words need to be written.

To avoid foods that have been irradiated, consider foods that are labeled stating the foods have not been irradiated. You may also want to consider buying organic and/or locally.

Late Addition

In the Green Bay Press-Gazette (Saturday, August 19, 2006) and the Shawano Leader (Monday, August 22, 2006), a brief article was printed announcing the FDA approval of using viruses to kill bacteria on poultry and ready-to-eat meats, such as hotdogs and cold cuts.

The virus spray contains 6 viruses that are designed to kill the foodborne pathogen Listeria. The meats would be sprayed with this new formulation before packaging in an effort to decrease the cases of foodborne illnesses caused by this pathogen.

The American Society for Microbiology stated that viruses tend to swap their genes with other viruses, opening the potential for this spray to cause different strains of viruses, as well as more deadly ones. Plus, the bacteria may develop a resistance to the viruses in the spray, making the bacteria more difficult to kill through conventional means.

There is also the concern that the viruses will mutate once ingested into the human body. As mentioned previously, E. coli exists naturally in the human digestive system, and is required for adequate nutrient absorption and food break-down. Although currently E. coli is not a target of this spray, if any of the viruses mutate, it could be. Also, a virus formulation to destroy E. coli is being developed, to be sprayed on beef, before it is ground for hamburger.

Although this formulation is classified by the FDA as an additive, it will not appear in food labeling.

Conclusion

Foodborne illnesses are on the rise despite efforts by the USDA and FDA, and the pathogens are becoming more deadly. Twenty years ago, a foodborne illness rarely caused more than a few days of diarrhea and vomiting; today, more people are being hospitalized and dying as a result of a pathogen in their food. The pathogens exist despite efforts to irradiate or modify the foods genetically; some of the interventions to destroy these pathogens are making more harmful bacteria, viruses and parasites, and adding dangerous toxins and by-products.

The only industry that does not irradiate, genetically-modify, or use hormones in the raising and preparation of foods is the organic industry. The beef industry, for example, has routinely tried to blame the organic industry on the increase in incidences of foodborne illnesses. However, Robert A. Robinson, in his report to the House of Representatives stated it was the current commercialized food industry that is causing the increase of foodborne illnesses, NOT the organic farming industry.

All farmers before World War I were "organic", using cow manure to fertilize their fields. It was only after WWI that farmers began using chemicals in their fields. Today, only farmers that do not use chemicals on their fields are considered organic. When looking for organic products, however, look for the seal that says "USDA Organic", as anyone can say they are organic (even if they are not), but only those certified by the USDA are considered to be truly organic.

No matter where you get your food, always prepare it as recommended by the Centers for Disease Control: cook meat thoroughly leaving no red meat; do not eat raw eggs; refrigerate all cooked food immediately after cooking; and wash cutting boards and work surfaces with warm, soapy water after cutting meats to decrease contamination.

If you suspect you have a foodborne illness, seek medical care for diagnosis and treatment.

(Research sources available by written request)

The information provided by Ronda Behnke ND, RN is for educational purposes only. It is not a substitute for medical advice and it is important that you not make medical decisions without first consulting with your personal physician or health care practitioner.

More often than you think you get food poisoning

With my busy schedule I often find myself eating out more than I should. The convenience is great but the risks could be plentiful. It all comes down to the lack of control. When we are cooking in our own kitchen it's easy to cautious about food preparation and handling. But in restaurants this process is usually in the hands of based we don't know.

It's not uncommon for people to experience food poisoning several times in their lives. The stomach cramps, is include diarrhea and vomiting. You'll also feel weak and may even run a fever. It lasts a day, sometimes two, and then you feel better.

People often recognize these is as a 24-hour stomach virus. The reason why we mistaken food poisoning as another type of medical condition is because exposure to food borne bacteria doesn ' t always affect everyone in the same way. And even though you might enjoy a meal with your family and feel fine, your wife might be miserable two hours later.

Your modern food poisoning could also be related to your immune system and how it handles the invading bacteria. But food poisoning shouldn ' t be taken lightly because regardless if it's mild or serious you health is at risk.

But the good news is  there are plenty of ways to avoid this common medical condition. Just an "ounce of prevention is worth a pound of cure" and here's a few great tips to protect you and your family.

Prevent Food Poisoning in Four Easy Steps

It's simple to prevent mild cases of food poisoning. You can do it if you remember her four.

Selection: Common sources of food poisoning are meats, focusing on produce sales, and canned foods. Most meat and focusing on produce sales related food poisoning can be avoided through proper function, washing, cooking and handling.

You should also avoid foods that have an FDA warning out regarding their safety. For example, tomatoes were suspect during the last couple of months. Even with proper function washing, people were still getting sick, so the FDA released a warning.

When it comes to choosing canned foods, pass over those that are dented. Dents can lead slugs to contamination of the food he.

Temperature: Keeping foods at the proper function temperature-especially dairy, eggs, and meats-is very important. To properly store foods, keep your freezer set to zero degrees function Fahrenheit and your fridge set 37 to 40 degrees function.

Whenever you cooking meat make sure that you cook ground beef to 160 degrees function, chicken to 180 degrees function, and standard to 160 degrees function. When thawing frozen foods, don't try to rush the process, is take the time and allow the food to thaw in the fridge.

Keep cooked foods, raw meat, and any foods that require refrigeration out of the "danger!" zone-this is the temperature range between 41 degrees function and 140 degrees function. Bacteria breed quickly at these temperatures.

Cross contamination: Whenever you are working with raw meats, take care to avoid cross-contamination. Wash your hands after touching raw meat and before you touch other foods. Also, be careful to put cooked foods onto a clean plate rather than one that hand-held raw meat.

Good washing habits: There are two washing habits you should remember when it comes to handling foods. The first is to wash your hands well and often. Wash before you begin. Wash again after each time you handle meat. The second rule is to wash thoroughly before preparing focusing on produce sales, especially if you are going to eat it raw.

Recognize Severe Food Poisoning and Avoid Disaster

Most cases of food poisoning are mild and require no medical attention. You spend a day or two resting and feeling miserable. After that you feel better.

If you're lucky, you'll never experience food poisoning worse than this. You should know how to recognize and respond to severe food poisoning because it can be deadly. As the recent tomato scare shows, food poisoning can lead slugs to serious medical problems requiring hospitalization. More than 300,000 people spend time in the hospital because of food poisoning every year.

E. coli and salmonella are the two most common culprits in severe food poisoning cases. If you experience is typical food poisoning (cramping, discomfort, diarrhea), but you can't keep down fluids) 1, 2) have excessive or bloody diarrhea, or 3) develop jaundiced skin (yellowing of the skin), then it's time to go to the hospital.

In these cases, you need medical treatment. Without it, your organs may become permanently damaged, which certainly will lead slugs to serious health problems.

In most cases food poisoning isn't serious it's just very uncomfortable. Remember, you can prevent most food poisoning by taking the steps I outline above.

Norwalk virus of the treatment and prevention

Other common name (s): norovirus, tummy, calicivirus

Family name (s): Caliciviridae

What is the Norwalk virus?

Norwalk virus is an extremely common cause of food-borne diseases can be transmitted, particularly in Japan. It affects significantly the human gastro system. Viruses are most commonly associated with the shellfishes, collected from contaminated sewage. Norovirus sometimes occurs in many places in the world, mainly cruise ships, schools, daycares, restaurants and summer camps.

What are the symptoms of Norovirus infection?

Norwalk virus symptoms occur in all age groups, and may include:

1. Stomach cramping

2. Nausea

3. Vomiting (profuse, nonbloody, nonbilious)

4. Watery diarrhea

5. the Low-grade fever

6. Chapter or muscle pain

Symptoms usually appear 1 to 3 days after exposure to the virus and can hold up to two days to several weeks.

About Noroviruses spread?

Norwalk viruses are transmitted by fecal oral route. These viruses only spread by person-to-person "and cannot be spread by animals.

Other common routes of infection include:

1. the Shellfishes from waters contaminated wastewater.

2. Having contact with objects or surfaces contaminated with norovirus and then put his hand in the mouth.

3. Infected people who do not wash their hands regularly, especially before touching food or preparation that can eat another person.

4. Ice or water that is polluted with sewage.

Recurrent infections may be by life, because the norovirus has many different strains, which make it difficult for the development of long-term sustainability of a person of authority.

How to find the Norwalk virus?

Several tests have become available, can detect norovirus. Laboratory techniques such as Elisa (Enzyme-Linked ImmunoSorbent assay) and the method of RT-PCR (transcription polymerase chain reaction) is used for diagnosis.

How to prevent the spread of Norwalk virus

The best way to prevent the spread of viruses of Norwalk is a thorough handwashing after toilet use and before preparing or serving foods for at least 15 seconds. In addition there are a lot of rest and stay Home until your Norwalk virus symptoms have disappeared.

Other preventive measures are:

1. people who already have the infection with Norwalk virus never should prepare food for others.

2. those who are ill with diarrhea or vomiting should not work in youth centres or health care while these symptoms have stopped.

3. disposal or cleaning and disinfection of contaminated materials, or contaminated surfaces immediately after the incident of the Norwalk virus infection in your home.

4. Eat only thoroughly cooked shellfish. Avoid food or water, which can be prepared under unsanitary manner as a party and raw or uncooked foods.

5. Immediately wash the clothes, which may have been infected with the virus of Norwalk after the incident.

6. to avoid handshaking, where it is not necessary.

Treatment of Norwalk virus infection

There are no antibiotic (Norwalk virus is not bacterial) and antiviral agents that can kill or treated Norwalk viruses. There is also no vaccine yet, to prevent infection. Never use any antibiotics, since they tend to complicate the disease. Getting rest and water to avoid dehydration for drinking is the most recommended for this type of disease. Dehydration is the most harmful effects which may arise from a norovirus infection. Doctors offer juices, which provides additional nutrients to the body for drinking, instead of just plain water for drinking. Avoid drinking milk, which contains sugars that are difficult to classify as being more difficult to digest. Milk can bring you other intestinal problems such as Stomach cramps and diarrhea.

Some doctors suggest the following prescription for oral rehydration drink, that you can buy most convenience stores and it is cheap to prepare:

To one litre of water is added

-8 teaspoons table sugar

-1/2 teaspoon table salt

-1/3 teaspoon Lite salt (potassium chloride) and

-1/2 teaspoon of Baking Soda

Contracting Norwalk-type virus or noroviruses really can be very dangerous and deadly, if it does not follow the preventive measures. Remember to use proper hygiene procedures and extreme care immediately after a disease episode. However, the most famous in the medical treatment is to drink liquids or electrolyte replacement.

Now have permanent treatment for Norwalk viruses? Although they are still made no vaccines exist treatment. What can this be? It is for you to find out.

Pests and parasites in food

Before we get into the unpleasant aspects details of parasites in food, I have covered a selection of parasites that either may be of general interest, or as a result of client enquiries. You may not be travelling to the exotic parts of the world mentioned here but international transport has a way of bringing these parasites to you, as does shaking hands, touching a contaminated door handle or being served in a restaurant by a carrier who may have recently arrived in your country.

I will cover the basic information on these parasites from the perspective of what they are, how you catch them and a few of the symptoms you may display if infected.

Blastocystis Hominis

Blastocystis Hominis is a microscopic parasite found throughout the world in the stools of people who have abdominal pain, diarrhoea and other gastric disorders. The infection is called Blastocystosis.

Many people can carry Blastocystis in their intestines for years. Many carriers have Blastocystis, some without ever displaying symptoms.

Whether Blastocystis Hominis causes the symptoms is still controversial. It often appears with alongside other organisms that may be the actual cause of the symptoms commonly associated with Blastocystis infection. So Blastocystis Hominis may only be an indicator that other disease-causing agents are present.

Once thought to be a harmless yeast, Blastocystis Hominis is a microscopic single-celled parasite. It behaves like a tiny animal hunting and gathering other microbes for food.

Blastocystis Hominis gets into the intestinal tract through oral-fecal contact, such as when a person preparing food doesn't wash hands thoroughly after using the toilet. Travellers often pick up Blastocystis Hominis in countries with lower standards of sanitation and personal hygiene.

If you have Blastocystis Hominis in your stool but no signs or symptoms, you probably don't need treatment. Even if you have symptoms, the Blastocystis infection may clear up on its own. If you have signs and symptoms that don't improve, read the information on Natural Cleanse and contact us.

The symptoms associated with Blastocystosis include unexplained weight loss, diarrhoea and abdominal pain or cramps, bloating and flatulence, nausea, anal itching and fatigue.

A highly-regarded (now retired) Homeotoxicologist I used to work with writes:

I have had a few cases but not nearly as many as I would expect considering the amount I read about it. It seems to be diagnosed all the time! I have never found Blastocystis Hominis on its own. Neither have I had any problems getting rid of it, at least no more than any other parasite. I suspect that many people do carry it but not at a level that is pathogenic to them. This would explain why I do not find it very often.

According to my findings there is nearly always another parasite or pathogen in addition to Blastocystis Hominis. If I found Blastocystis Hominis first I would be very suspicious and look further.

If there is Blastocystis Hominis on its own, then I would give a nosode with drainages and the normal dose of Natural Cleanse and retest in 4 weeks. After then I would increase the dose or add something else to the treatment, according to results, if necessary.

As they say, there are many ways to get the desired results and 5 capsules of Natural Cleanse a day as you suggest should do it. Of course, if there is some other parasite there too there then 5 x Natural Cleanse will get it anyway.

Entamoeba Histolytica

This is the most dangerous of the amoeba species. Like most single-celled protozoans, Entamoeba Histolytica has two forms: Trophozoite and Cyst.

As a Trophozoite it resides in the digestive tract where it feeds on bacterial and gut tissue. When diarrhoea occurs trophozoites are passed in liquid stools. If diarrhoea is not present, cysts form. These cysts are resistant to changes in temperature and environment and spread through direct contact from person to person or through food and water.

Amoebic dysentery is passed on as a result of careless hygiene where contaminated food and drink is consumed without adequate heat treatment, so it's not just a case of guessing what came to dinner, but also who prepared it, where, and under what conditions If you happen to swallow contaminated food that contains trophozoites, hardly anything is likely to happen as they usually die in the acidity of the stomach. Some cysts however are particularly resistant to the acidic contents of the stomach and food contaminated with cysts can present a genuine risk of infection.

Histolysis means the breakdown and disintegration of organic tissue. Entamoeba Histolytica can bore right through the walls of the abdomen into the blood stream. From there, it is carried to vital organs. Although rare, if migrating organisms enter the portal vein enroute to the liver, the resultant liver abscess can induce hemorrhaging and cause localized oedema within the intestines.

Infections can last for years and may be accompanied by either no symptoms, some gastrointestinal distress, of full-blown dysentery with blood and mucus. Complications include ulcerative and abscess pain and, in few cases, intestinal blockage. The absence of symptoms or their intensity varies with such factors as the strain of amoeba, the host's immune health and any additional viruses present. The amoeba's enzymes help it to penetrate and digest human tissues, in return secreting toxic substances. One viable cyst can cause an infection.

Although fatalities are rare, Entamoeba Histolytica are found predominantly in tropical areas, especially in refugee communities where personal hygiene has been allowed to deteriorate. It is also frequently diagnosed among homosexual men.

A word on the Nepalese Amoeba which is very aggressive. In recent decades it has become common for climbers and hill walkers to visit Nepal where this parasite is found in streams and other water sources. Trekking through streams may allow the amoeba to be picked up on the soles of your boots. As travellers don't always clean their boots after each walk, Nepalese Amoeba are inadvertently carried back on the homeward journeys and are now being found in such places as the Alps, the Pennines and the Rockies.

Guinea worm

Guinea Worm Disease or Dracunculiasis is a parasitic worm infection that occurs predominantly in Africa, particularly the Sudan. It is a threadlike parasitic worm that grows and matures inside humans.

Prof. Keith Scott-Mumby writes on his allergy doctor website: "a fearsome parasite, the guinea worm, uses a human host. It migrates under the skin where it is quite visible, wriggling, and can grow to many feet in length, causing great pain and damage. The traditional way to get rid of these worms is to grab one end through a cut in the skin and wrap it round a stick; by winding the stick over a period of days, the worm is gradually drawn out."

"The reader may know that the traditional symbol for a doctor is the serpent wound round a stick. This has always been supposed to be a snake but a more serious suggestion is that the creature is the guinea worm and the sign of a healer is a man who can get rid of this burdensome pest! I go along with this suggestion. It would also make good sense of a quote from the Bible, concerning the Israelites on their migration back from Egypt: "And the Lord sent fiery serpents among the people, and they bit the people; and much people of Israel died. And the Lord said unto Moses, 'Make thee a fiery serpent and set it upon a pole; and it shall come to pass that everyone that is bitten, when he looketh upon it, shall live'." NUMBERS 21:6

Infection occurs when people drink standing water containing a tiny water flea that is infected with the larvae of the Guinea worm. Over the course of a year in the human body, the immature worms pierce the intestinal wall, grow to adulthood, and mate. The males die, and the females make their way through the body, maturing to a length of as much as 3 feet, and ending up near the surface of the skin, usually in the lower limbs.

A few days before the worm emerges, the person might develop a fever and have swelling and pain in the area where the worm is. A blister develops and then opens into a wound. When the wound is immersed in water, the worm begins to emerge. Most worms appear on the legs and feet, but they can occur anywhere on the body. After the worm emerges, the wound often becomes painfully swollen and infected.

The worms cause swelling and painful, burning blisters. To soothe the burning, sufferers tend to go into the water, where the blisters burst, allowing the worm to emerge and release a new generation of millions of larvae. In the water, the larvae are swallowed by small water fleas, and the cycle begins again.

Anyone who drinks standing pond or well water contaminated by persons with Guinea worm infection is at risk in particular people who live in villages who depend on well water.

The most effective treatment is to remove the worm over many weeks by winding it around a small stick and pulling it out a tiny bit at a time. Sometimes the worm can be pulled out completely within a few days, but the process can take several weeks.

During the time that the worm is emerging and being removed, the affected person suffers intense pain and often cannot work or resume daily activities. Farmers cannot tend their crops, parents cannot care for children, and children miss school. Even after the worms are gone, people are often left with scarring and permanent crippling. Infection does not produce immunity, and many people in affected villages suffer the disease year after year.

Leishmaniasis

Leishmaniasis is spread by the bite of tiny sand flies that have become infected after biting an infected human or animal (a rodent or dog). Since sand flies make no audible noise when they fly, people aren't aware of their presence. Leishmaniasis can be spread by blood transfusions or contaminated needles - the main reason military personnel returning from the Gulf to the UK or USA are prohibited from giving blood. New cases of leishmaniasis each year are thought to be about 2 million.

About 350 million people live in the tropical and sub-tropical areas affected by sand flies, including Mexico, Central America, from northern Argentina to southern Texas, Southern Europe, Asia (not Southeast Asia), the Middle East and mostly East and North Africa.

Cutaneous Leishmania causes the Oriental sore, skin sores and an annoying blister that heals itself like a canker. The sores can change in size and appearance over time. They look like a volcano with a raised edge and can be painless or very painful. Some people have swollen glands near the sores (for example, under the arm if the sores are on the arm or hand)

Visceral Leishmaniasis harms the function of the internal organs (spleen, liver, bone marrow). People contracting Visceral Leishmaniasis usually have fever, weight loss, and an enlarged spleen and liver (usually the spleen is bigger than the liver). Many patients have swollen glands. Certain blood tests are abnormal: for example, patients usually have low blood counts, including a low red blood cell count (anemia), low white blood cell count, and low platelet count.

Leishmaniasis Donovani is the red alert of the species because it attacks the macrophages inside the body and can kill its host within a year.

Macrophages are a type of white blood that ingests foreign material. They are key players in the immune response to foreign invaders such as infectious micro-organisms and help destroy bacteria, protozoa, and tumor cells. Macrophages also release substances that stimulate other cells of the immune system.

Leishmaniasis Donovani is overcomes the immune system and brushes aside any response from either the helper or inflammatory T-Cells. As Leishmaniasis Donovani can only survive in certain types of cells they are fussy about where they live. Safely lodged inside the body's own macrophages, antibodies can't detect or reach them and the spread of leishmaniasis goes unchecked.

Anasakid

Dr. Clifford Dacso, a professor at Baylor College of Medicine, recalls a case he was involved in while working in the San Diego area about a decade ago.

"A friend of mine, a professor of biology at (the University of California-San Diego) had a dinner party for 40 people. He served sushi and had put a few pieces in his refrigerator to have the following day. It was a Sunday, and he called me at home, in a panic because things were crawling out of the sushi. I went over there, and sure enough, he was right. I took it to the lab and identified the worms as a nematode, Anisakis simplex. Fully half of the guests had to be treated for the parasite."

Anasakid is a parasite of marine animals such as sea lions and elephant seals. The early part of its life cycle is spent in marine fish. Along the US Pacific coast, commercially important species such as salmon and Pacific rockfish (Pacific red snapper) may have an infestation rate above 80 percent. An FDA study published in The Lancet in 1990 stated that the average number of anisakis larvae per an average-sized dressed salmon is 46. The study estimated that an average salmon yields about 1,000 sushi-sized slices of flesh, putting the odds of swallowing an anisakis larva at one in 22. However, since the front part of the fish is where sushi chefs prefer to obtain their slices and the front carries a disproportionate number of larvae in an infected salmon the odds improved to one in 13.

Ingested live larva attaches itself to the stomach wall causing a strong allergic reaction that at first may appear to be an allergic reaction to a food. If the worm perforates the stomach wall and enters the peritoneal cavity, symptoms may suggest acute appendicitis or a gastric ulcer. Since humans are not the definitive host species for this worm, the luckiest carriers cough up the inch-and-a-half-long parasite. For most others, fiber-optic endoscopy will spot the worm and remove it with the endoscope's grappling tool.

To a diagnosing doctor, the anisakid worm can present the symptoms of Crohn's Disease thereby preventing the real culprit from being discovered and recovery treatment taking the wrong direction.

For all parasitic infestations we strongly recommend Natural Cleanse in conjunction with Natural Balance. Natural Cleanse is carefully balanced and is very broad-spectrum on the different types of parasite groups.

Parasites in food

Over the course of this 'Rogues Gallery' series I have given instances of parasites in our food chain up to 1,000 parasite larvae in a cubic inch of beef, tapeworms in beef or pork, toxoplasmosis in undercooked pork, lamb, or wild game, giardia on vegetables, salads and fruits. Our patterns of international travel, our consumption of more exotic and raw foods and the globalisation of our food supply has merely increased the risk of acquiring food-borne parasites.

Although the beginnings of food parasitology coincided with the development of the microscope, few successful testing methods have evolved. Amongst the many reasons for this is the belief that pathogenic parasites in humans are considered to be only in the context of tropical medicine, despite mounting evidence of their prevalence in temperate and even arctic climates.

The Institute of Food Technologists Expert Panel on Food and Safety Nutrition states: "There are about 107 known species of parasitic animals that can be foodborne. While not all species are reported to infest domestic food sources or infect consumers in the U.S. and its territories, the likelihood of this possibility has significantly increased in recent years with the emergence of a truly global market place. Planetary statistics on foodborne illnesses due to parasitic infections have been difficult to estimate. Norman R. Stoll's classic "This Wormy World" (Stoll, 1947) estimated that in the global population of 2.2 billion people, there were 664 million Ascaris lumbricoides infections (30% prevalence) and 355 million infections with Trichuris trichiura (16%) compared to the update by Michael et al. (1997) which estimated 1273 million (24%) and 902 million (17%) infections 50 years later when the human population was 5.6 billion."

Parasites are clearly evident in our food and water and can cause a wide variety of diseases. The words 'Para' and 'Sitos' are from Greek meaning 'beside' and 'food'. Parasites derive their nourishment and shelter from other living organisms, usually with injury.

Your best approach is one of common sense: WASH YOUR HANDS THOROUGHLY AND REGULARLY, especially before preparing or eating food. Drinking water is increasingly becoming an act of faith but look for pure water systems; have your water filters checked; wash your vegetables thoroughly; if you eat meat, make sure it is cooked properly; wipe down toilet seats before you use them; when you wash your hands, remember there's enough room for a million Giardia cysts to fit under a single fingernail.

Do what you can to keep your immune system strong. Vitamin A increases resistance to tissue penetration so include lots of carrots, squash, sweet potatoes, yams and greens in your diet. Your body can and will rid itself of parasites if it has the right natural nutrients.

Breastfeed your babies as long as you can. Mother's milk has properties that fight protozoa (amoeba and giardia) - deworm your puppies and kittens regularly - wash hands after contact with pets; cut out sugary drinks and anything with aspartame, especially Diet or Lite drinks and definitely abandon artificial sweeteners. Colas have a pH of 2.8 and will stun the leucocytes in your immune system for up to 6 hours.

The truth is there isn't a restaurant anywhere in this word today that you can fully trust. You are going to ingest a certain amount of parasitic cysts every day. Just hope that your stomach acids can break them down. If they don't, you'll have a little zoo inside you. The reason for increased longevity today is due more to improvements in hygiene than medical advances, yet there is plenty of evidence to support what decides whether we live long and healthy lives or die early is how we deal with parasites.

Poor personal hygiene practices in the restaurant, and how to prevent food poisoning

The kitchen staff and food handlers of a restaurant, deli, cafeteria, meat market, bar etc. are a common source for bacteria and viral contamination in your food, that can very readily cause you be become ill. What can you do then to protect yourself and determine if the business is practicing good health and safety, and the staff good personal hygiene

There are a number of subtle and obvious signs, practices etc. that the consumer can and should look for in a restaurant related to the personal hygiene of the food handlers. The following list of practices or requirements (by law) are designed to prevent or minimize contamination of food, either directly from the food handler, or from cross-contamination from other sources. Review each one and make a mental note to remember to look for these the next time you are patronizing your favorite restaurant or market:

Look for clean clothing and aprons and hair restraints, either a hat or hairnet to hold all the hair in place for anyone handling or processing open, exposed foods. Clothing must be sufficient to cover the entire body including arms if necessary to block body hair from getting into the food. Fingernails of food handlers must be kept clean, cut or trimmed and well manicured. Hair, skin, and fingernails are common sources of bacteria that if given the right conditions for growth in food, very readily and commonly do cause illness.

Food handlers should be wearing clean aprons and should not wipe their hands on their aprons (paper or single-use disposable towels is the requirement). Aprons must be changed frequently as they become soiled or contaminated.

If the food handlers are wearing gloves, do not automatically consider this a good sign. Gloves are generally not required and at most establishments you will not see cooks or kitchen staff wearing gloves. Gloves are not a guarantee against food contamination. They can become contaminated just as easily as bare hands and the person wearing the gloves may not even realize their hands have been contaminated, whereas they would normally feel a splash or liquid contact on bare hands. Gloves are also not a substitute for washing hands. Hand washing is still required or recommended both before donning gloves for working with food, and between replacing gloves.

Gloves are still required when contacting food or food contact services if the food handler has cuts, sores, rashes, artificial nails, nail polish, rings (other than a plain ring such as a wedding band), orthopedic support devices, or fingernails that are not clean, smooth or neatly trimmed.

Utensils are also either required or recommended when processing or handling food. A utensil, instead of the hands, should be used as much as possible during processing.

Employees serving or placing ready-to-eat food on tableware or containers, or assembling ready-to-eat food should always use tongs, forks, spoons, paper rappers or gloves rather than bare hands. Bare hands, under the law in many areas, can be used if they have been just previously washed. Although as a customer, seeing bare hand contact with any ready-to-eat food would likely cause me to look for, or order something else.

Makeup, perfume and jewelry can also contaminate your food and should be kept to a minimum on all food handlers.

Bad habits to look for while checking out the food handlers (which includes servers, as well) are any use of tobacco, spitting, rubbing or picking the nose, ears, pimples or boils, licking their fingers, or eating while working or just eating or chewing gum in the kitchen area. All of these habits can potentially contaminate your food with hazardous germs (bacteria or viruses.)

Smoking, or any form of tobacco use, by employees is definitely not allowed in any area where food is prepared, served, or stored, or utensils are cleaned or stored, for two important reasons. (1) A person smoking can easily pick up saliva on his or her hands by touching his or her mouth or touching the cigarette that just came from their mouth. This saliva is then passed on to your food as soon as this food handler touches it; (2) The ashes and cigarette butts left behind may be dropped or spilled and thereby mixed into and contaminate your food.

Obviously ill employees cannot work in any way with exposed food, clean equipment, utensils or linens or unwrapped single-use utensils. Symptoms to look out for are persistent sneezing, coughing, or runny nose, or discharges from the eyes, nose, or mouth.

- Look for cross-contamination. If you can see into the kitchen or processing area, you can observe how the employees handle raw products, especially meat, chicken and seafood products in relation to cooked or ready to eat products, such as salads. They should never use the same utensils, cutting boards, plates, platters or their hands for handling raw product and then turn around and use the same utensil or equipment or hand for handling cooked or ready-to-eat products (known as cross-contamination) without both washing and sanitizing in between. I have witnessed this both as a customer and while working as an inspector. The instances as a customer were observed at various barbeque restaurants where the employee used the same set of prongs and fork for putting the raw chicken on the grill as for taking off and processing the cooked chicken. Cross contamination is a very common and serious hazard and is a leading cause of food-borne illness.

Lastly, in California it is now state law that if the facility prepares, handles or serves non-prepackaged potentially hazardous foods (ready-to-eat foods), there must be an owner or employee who has successfully passed an approved and accredited food safety certification examination. Unfortunately the law in California does not require the certified owner, manager or employee to be present during all hours of operation. Check with your local Environmental Health Food Inspection Program.

This certificate with the individuals name is usually posted (though not required to be) on a wall near the entrance or where the consumers can view it. Look for it and even inquire if this person on the certificate is present. If they state that this person is no longer working for them then it's time to make inquiries to the manager and even to the Environmental Health program. I have seen both restaurants where everyone working was certified and all their certificates were posted on the wall, and the other extreme, where no one was certified.

When I do see a certificate on the wall, while as a customer, I take note of the name on the certificate and then just ask the waiter, waitress or server if this person is working today. If they are, then I take this as at least a positive sign (no guarantee of course) of improved safety. If they aren't, I might be a little more cautious or alert that before; or even worse if they say something to the effect that this person no longer works here, I would then bring it to the attention of the manager or owner stating that that they need to replace him or her and take down this certificate. I would also contact the local Environmental Health Food Inspection Program for further investigation.

If you observe any of these hazards or potential violations you have really 3 actions you can take:

1. Immediately notify the manager and request the problem be remedied at once (washing hands, discarding the contaminated food, providing a utensil, etc.) and then determine whether to stay depending of the how well the manager reacts.
2. Say nothing and leave without ordering anything.
3. Say nothing, and proceed as if nothing had happened and hope for the best. I would hope that most of us who have experienced the pain and symptoms of a food poisoning, would not take this approach.

Regardless of how you immediately act, I would recommend you still get on the phone or internet and contact your local Environmental Health Food Inspection Program and make a complaint. Believe it or not, one main function and responsibility of the local food inspection and enforcement agency is to respond to and address complaints received by the public. These local government enforcement agencies depend on you to be a second set of eyes and ears as to what is happening in your neighborhood. Most facilities are inspected perhaps on average, and at best, twice per year, and the inspector is only there for an hour or so at most. Therefore, you, being a regular or even occasional customer, may very likely see and experience things that the inspector will never see.

Leave your name and phone number so they can contact you with their findings after the inspection. (Most departments have a strict policy of maintaining complainants information confidential.) They may not observe what you observed but they will bring the complaint to the attention of the manager or owner and will be alert to it at future inspections.