Food Poison Journal - Food poisoning outbreaks and litigation: surveillance and analysis

The Salmon Arm Observer reports that with the fall harvest season approaching, parents and caregivers are advised that children, the elderly and people with weakened immune systems shouldn't be served unpasteurized apple juice or other unpasteurized products, such as unpasteurized cider, fruit juices and raw milk.

These products have the potential to be contaminated with harmful bacteria, such as salmonella and E. coli, which can make vulnerable individuals such as children, especially those under the age of six, very ill, and can even lead to death.

Don't let food safety mistakes spoil your tailgating party, said Karen Blakeslee, Kansas State University Research and Extension food scientist.

Blakeslee is an avid football fan and experienced tailgater, but on any given game day, she may see fans who risk food-borne illness unnecessarily.

"Washing your hands before and after handling food is critical," she said. "Water may not be readily available, but tailgaters can either bring a jug of water, soap and towels or, brush off surface dirt and use pre-packaged towelettes or a hand sanitizer.

The Gainesville Times reports that as long as cross-contamination does not occur (from hands, utensils or other foods), pasteurized foods should be safe for even those in high risk groups. To pasteurize recipes containing eggs, 160 degrees must be reached or 140 degrees reached and held for 3 minutes.

Here's how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid).

Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble.

Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, use it. If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heart and continue cooking.

Bob Gardinier of the Times Union (NY) reports that eight conventioneers at a town hotel were rushed to area hospitals late Tuesday after they came down with apparent cases of food poisoning.

Town police and emergency medical service personnel responded to a call at about 9 p.m. at the Comfort Inn Airport & Conference Center, 20 Airport Park Blvd., where several customers were suffering from nausea, vomiting and diarrhea, said Chris Kostyun, shift coordinator for the town's Emergency Medical Services.

Those who fell ill were at the hotel for an insurance conference, officials said.

Leslie Johnes of Best Syndication reports that the bacteria that cause food poisoning are difficult to detect by a food's appearance, taste or smell. But they can cause illness ranging from mild to very severe and even life-threatening.

The human body ordinarily is well-equipped to deal with these bacteria, but individuals with weakened immune systems--such as those with acquired immune deficiency syndrome (AIDS) and those infected with the human immunodefiency virus (HIV)--can be far greater risk of serious illness. Because of their weakened immune systems, these individuals are more susceptible to contracting a foodborne illness. Once contracted, these infections, with their severe vomiting and diarrhea, can be difficult to treat and they can come back again and again. This can further weaken the immune system and hasten the progression of HIV infection and be fatal for person with AIDS.

Since most foodborne illnesses result from improper handling of food, person with AIDS or HIV infection can help themselves by following basic food safety guidelines. Applying these guidelines when buying, preparing and storing food, along with having a basic knowledge of the most common harmful bacteria and the foods on which they are found or can grow, can allow persons with AIDS to eat defensively while choosing a nutritious diet.