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salmonellaThe Atlanta Journal-Constitution reports that Americans probably have more to fear from foodborne illnesses than they do from terrorists.

Only consumers in a vegetative state could think that the E.coli outbreak of contaminated spinach that has killed at least one person and sickened about 170 others in 25 states cannot affect other crops and occur again in the near future.

Each year about 76 million Americans become ill by tainted food. Many with severe cases of foodborne disease are children, the elderly, and persons with compromised immune systems.

Most foodborne illness last for only a day or two. However, 325,000 people are made sick enough to be hospitalized and more than 5,000 deaths occur because of foodborne disease, according to the Centers for Disease Control and Prevention.Continue Reading Ready to fight the threats in your fridge?

Charles Stuart Platkin reports that there are many fad food scares out there; some, however, are more valid (and scary) than others. Here’s the rundown on a few that experts think we should be concerned about.
What it is: Food poisoning is the result of eating organisms or toxins, such as the bacteria E. Coli and Salmonella, in contaminated foods. Symptoms, including nausea and vomiting, abdominal cramps and diarrhea (sometimes bloody), fever and chills, weakness and headache, usually begin two to six hours after eating, although they can begin sooner or as long as several days later.Continue Reading Food concerns that do matter to Americans

Alice O’Connor and Lois Levin, registered dietitians at Baystate Medical Center, say seniors are at a distinct risk for developing foodborne illnesses.
Food poisoning happens if food contaminated with certain types of bacteria is eaten. Symptoms include abdominal pain, diarrhea, nausea and vomiting. This can occur as soon as 30 minutes or as long as five or more days after eating a contaminated food. Symptoms can last for a day or two or up to a week to 10 days. If food poisoning is suspected and symptoms do not improve after two or three days, or if stools contain blood, seek medical attention.
Older people are more at risk for developing a foodborne illness for several reasons. As people age, physiological changes diminish our five senses and the immune system becomes weaker. Health problems and medications can also affect the immune system. This makes it more difficult to fight off harmful bacteria when contaminated food is eaten. Age-related depression or loneliness can affect one’s desire to make an effort to invest in healthy eating practices. Additionally, many seniors have outdated and potentially dangerous food handling techniques.Continue Reading Food poisoning poses danger for seniors

You may be at risk of contracting potentially fatal food poisoning from unhygienic street food, is the latest health warning. Not only that, the risk may even be highest in more expensive areas, according to scientists at the University of Ghana.
Of 30 khebab samples taken from popular spots in three Accra neighbourhoods, specimens recorded in Osu and Accra Central contained far higher levels of dangerous pathogenic bacteria than khebabs tested from the poorer and notoriously squalid Nima district.Continue Reading Killer Khebabs on sale – Scientists warn

While eating wild deer, pig, shellfish or watercress carries risk of contamination, you can’t go wrong with huhu grubs, says a new study. Environmental, bacterial and viral contaminants are risks associated with eating many wild animals and some plants, the Environmental Science and Research study says.
The report, which formed part of the Food Safety Authority review into wild foods, says that, overall, eating such foods does not pose a “major risk”, but it warns that there is a lack of reliable data.Continue Reading When dining wild, stick to huhu grubs