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[bugs]

Salmonella Update: Is Your Food Safe to Eat?


Wednesday, July 16, 2008
By Glenn Mueller
eDiets Senior Writer/Editor

If you've been following the news lately, you are no doubt aware of the widening salmonella contamination. In fact, the recent salmonella outbreak is the largest one ever tracked by the Centers for Disease Control and Prevention (CDC) in terms of laboratory-confirmed reported illness.

Since the outbreak began on April 10th, more than 1,000 cases have been reported -- with at least 200 hospitalizations. The illness has appeared in 41 states, the District of Colombia and Canada, with an average of 25 to 40 cases are being reported each day. And, according to CDC statistics, for every reported case of salmonella, as many as 30 to 40 cases can go unreported.

The probe has widened to include raw jalapeno and serrano peppers, cilantro and other foods typically eaten with tomatoes. The FDA cautions people in high risk populations, such as the elderly, infants and those with compromised immune systems, to avoid eating raw jalapeno and raw Serrano peppers.

"Compared to most countries, we have been spoiled by enjoying one of the safest food supplies in the world," says Pam Ofstein, eDiets Director of Nutrition Services. "When we hear of this type of outbreak, it really hits home and can be very scary."

Fortunately, there are ways you can protect yourself and your family. Please be sure to see the safety tips provided by the U.S. Food & Drug Administration (FDA) later in this article.If you have questions about your nutrition, or just need advice on replacing these foods with good alternatives, you can contact an eDiets Nutrition Specialist Monday through Saturday by calling 800-265-6170, or talk with them via chat. You may also email for assistance.

The FDA continues to urge all consumers to avoid raw red plumb, red Roma or red round tomatoes (unless they were grown in specific areas cleared of suspicion). So far, cherry tomatoes, grape tomatoes and tomatoes still on the vine remain on the safe list. For the most current updates, be sure to check the agency's web site at http://www.fda.gov.

Salmonella bacteria live in the intestinal tracts of both people and animals. Food outbreaks with salmonella are usually caused by direct contamination with animal feces or the use of contaminated water on foods that are not fully cooked. Common symptoms of salmonella include fever, abdominal cramps and diarrhea. It should be noted that many people do recover without treatment. However, severe infection is possible, and salmonella can even be fatal.

You can get more information on other food-borne illnesses here.


Safety Tips


"If you are unsure where tomatoes come from, you shouldn't eat them," says Ofstein. "When in doubt, toss it out."

Many popular entrees use tomatoes, including salsa, sauces and salads. Ofstein recommends that you avoid such dishes if you are unsure of where the tomatoes are from or what kind are used.

"Some may think that cooking, peeling or washing the items can do the trick and make them safe to eat," Ofstein says. "This is not true. If you are handling a contaminated item, it can be passed along to anything you may touch. Even cooking the tomatoes won't ensure that salmonella is eliminated."

Though you may not be able to protect yourself completely from nationwide outbreaks, there are some basic food preparation tips you should always follow when preparing raw vegetables, fruits, or other fresh items such as chicken or meat.

Here's a list of food preparation safety tips:
-- Always wash your hands with soap and water prior to washing your food.

-- Wash each item under running water (not in a container or sink filled with water).

-- Remember to wash the utensils, dishes, bowls, cutting boards and countertops with hot, soapy water after you are finished preparing each individual food item.

-- Wipe down the surfaces in your kitchen with paper towels. If you decide to use a cloth towel instead, be sure to put it through a hot wash cycle in the washing machine before using it again.

-- It is very important to separate raw meat, poultry and seafood from other foods in your shopping cart and refrigerator. Also, under no circumstances should you ever place cooked food on a plate that once contained raw meat, poultry and seafood.

-- If possible, use two different cutting boards: one for fresh produce and another for meat, poultry and seafood. When cutting food items, use a clean cutting surface and utensils. Do not let the food item or utensils come in contact with other raw foods.

-- Be sure to cook your food to safe temperatures. Use a clean food thermometer in order to measure the internal temperature of meat, poultry and other foods in order to make sure they have a safe internal temperature.

-- Always refrigerate fresh food items promptly.

-- Thaw food in the refrigerator, under cold water or in the microwave oven. Foods should never be thawed at room temperature.

-- Divide your leftovers into shallow containers so that they can be cooled quickly in the refrigerator.

-- Always wash your hands with soap and water after when you are done preparing food.
_________________
" Forget past mistakes. Forget failures. Forget everything except what you're going to do now and do it."

[Frecs]

Actually, it is quite questionable as to whether the fresh produce targeted by the FDA is the real source. They really don't know and the people getting sick don't know what they ate that made them sick. Here is an interesting article that suggests why the FDA is putting the blame on fresh produce:

http://www.naturalnews.com/023014.html