Monthly Archives September 2017

CDC still stumped on source of Cyclospora; victims top 1,000

With more than 1,000 victims confirmed since May 1, the so-called seasonal outbreak of cyclospora in the United States has slowed down, but officials say more people are expected to get sick — and they have not identified the source of the parasite. Investigators at the Centers for Disease Control and Prevention have identified victims in... Continue Reading Read More

Are you eating leftover pork or leftover pathogens?

Consuming leftover pork chops carries a high risk for contracting Salmonella and Listeria infections if the meat was not originally cooked well-done, according to  new research. A large percentage of people prefer their pork cooked medium, but a study published in Risk Analysis: An International Journal says that “cooking pork chops to an acceptable temperature does not completely eliminate pathogens, providing these cells with the opportunity to multiply... Continue Reading Read More

Canadian Salmonella outbreak traced to frozen, raw chicken

More than a dozen people across four Canadian provinces are confirmed with Salmonella infections traced to breaded chicken products, but federal officials have not irevealed what specific products or brands are implicated. Of the 13 victims identified as of Thursday, four of them had symptoms so severe that they had to be hospitalized. Their illness... Continue Reading Read More

Author: Ben Chapman --- Source: barfblog Hepatitis A transmission: Door knob edition

There’s a lot of hepatitis A going around in Southern California. With an outbreak going through the homeless population in a couple of counties and potential exposure of fruit cart patrons, there’s lots of paranoia. The San Diego Tribune asks, … Continue reading Read More

What sends this natural-healing mom straight to the doctor?

Editor’s note: This guest opinion column was originally published on www.healthambition.com and is reprinted here with permission. I’d say most of us have joked at some point that we’d love to have a tapeworm that would allow us to stay slim while stuffing our faces with treats. However, if I really had a parasite, I think... Continue Reading Read More

Author: Doug Powell --- Source: barfblog Heston or Hugh? Sous-vide risk

Scientists from Public Health England analysed 34 meals from restaurants, hotels and pubs which were mostly made up of chicken or duck breast cooked in a water bath. They found the ‘sous-vide’ method of simmering vacuum-packed foods in a water … Continue reading Read More

Texas raw milk Brucella contamination hits 7 states

Although it is against federal law to sell unpasteurized milk across state lines, the CDC and state health departments are investigating illnesses in at least seven states in relation to Brucella bacteria found in raw milk from a Texas dairy. One woman in Texas has been in the hospital for weeks with a lab-confirmed case... Continue Reading Read More

Lab-made meat, poultry get big funding boost from big food

It’s the future of meat and poultry — or at least part of the future. That’s what some investors, among them global agricultural heavyweight Cargill Inc., are saying about meat grown in labs from cells taken from animals without slaughtering them. On Aug. 22, Memphis Meats Inc. in the Bay Area of California, which so far has produced beef, chicken... Continue Reading Read More

FSA warns consumers about those trendy raw chicken dishes

The London-based Food Standards Agency is worried people may believe what they read in the newspaper. A report that ran last weekend in the lifestyle section of The Daily Mirror about a celebrity chef who claims to love eating raw chicken has the FSA “reiterating our advice not to eat raw chicken.” In a splashy... Continue Reading Read More

Floodwater pathogens can’t be washed off of fresh produce

The state of Florida produces more fresh fruits and vegetables than any other state except California, and is the top tomato state in the country. As with backyard gardens, Hurricane Irma has turned many of Florida’s commercial fruit and vegetable fields into patches of pathogens that can’t be washed away. From the Food and Drug... Continue Reading Read More