Listeria is more likely to cause death than other bacteria that cause food poisoning. In fact, 20 to 30 percent of foodborne listeriosis infections in high-risk individuals may be fatal. However, it should be noted that listeriosis is a relatively rare disease in Canada.
Listeria monocytogenes is found in soil and water. Vegetables can become contaminated from the soil or from manure used as fertilizer.
Animals can carry the bacterium without appearing ill and can contaminate foods of animal origin such as meats and dairy products. The bacterium has been found in a variety of raw foods, such as uncooked meats and vegetables, as well as in processed foods that become contaminated after processing, such as soft cheeses and cold cuts at the deli counter.
Unlike most bacteria, Listeria can survive and sometimes grow on foods being stored in the refrigerator. In certain ready-to-eat foods such as hot dogs and deli meats, contamination may occur after cooking but before packaging. Moreover, foods that are contaminated with this bacterium look, smell and taste normal.
Who are at increased risk?
· Pregnant women are about 20 times more likely than other healthy adults to get listeriosis. About one-third of listeriosis cases happen during pregnancy.
· Newborns rather than the pregnant women themselves suffer the serious effects of infection in pregnancy.
· Persons with weakened immune systems
· Persons with cancer, diabetes, or kidney disease
· Persons with AIDS - They are almost 300 times more likely to get listeriosis than people with normal immune systems.
· Persons who take glucocorticosteroid medications
· The elderly
Healthy adults and children occasionally get infected with Listeria, but they rarely become seriously ill.
Additional precautions to reduce your risk:
· Do not eat hot dogs, luncheon meats, or deli meats, unless they are reheated until steaming hot.
· Avoid getting fluid from hot dog packages on other foods, utensils, and food preparation surfaces, and wash hands after handling hot dogs, luncheon meats, and deli meats.
· Do not eat soft cheeses such as feta, Brie, and Camembert, blue-veined cheeses, or Mexican-style cheeses such as queso blanco, queso fresco, and Panela, unless they have labels that clearly state they are made from pastuerized milk.
· Do not eat refrigerated pâtés or meat spreads. Canned or shelf-stable pâtés and meat spreads may be eaten.
After handling foods in the kitchen, especially raw foods such as meat and fish, thoroughly clean and sanitize all surfaces used for food preparation with a kitchen sanitizer (following the directions on the container) or use a bleach solution (5 ml household bleach to 750 ml of water), and rinse with water.
To avoid cross-contamination, clean all knives, cutting boards and utensils used with raw food before using them again.
Sources:
CDC (2008). Listeriosis. Retrieved from http://www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html
Health Canada (2006). Listeria and Food Safety Retrieved from http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/listeria-eng.php
Monday, August 25, 2008
Sunday, August 17, 2008
Storing Food Safely
The following food storage tips can help you preventing from foodborne illnesses.
Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. This also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.
Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically.
Check storage directions on labels. For instance, mayonnaise and ketchup should go in the refrigerator after opening.
Use ready-to-eat foods as soon as possible. The longer they're stored in the refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C).
Food that is properly frozen and cooked is safe. Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing.
Freezing does not reduce nutrients. There is little change in a food's protein value during freezing.
Freezer burn does not mean food is unsafe. Freezer burn is a food-quality issue, not a food safety issue.
If You Lose Electricity, keep refrigerator and freezer doors closed as much as possible. Your refrigerator will keep food cold for about four hours if it's unopened. A full freezer will keep an adequate temperature for about 48 hours if the door remains closed.
Non-Refrigerated Items
Check canned goods for damage. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing or denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener. Stickiness on the outside of cans may indicate a leak. Newly purchased cans that appear to be leaking should be returned to the store for a refund or exchange.
Don't store food, such as potatoes and onions, under the sink. Leakage from the pipes can damage the food.
Keep food away from poisons. Don't store non-perishable foods near household cleaning products and chemicals.
source: FDA(2008). Are you storing food safely? Retrieved from http://www.fda.gov/consumer/updates/foodstorage072108.html.
Thursday, August 7, 2008
What you need to know about travel health
When traveling internationally, you should be aware that conditions in other countries may be significantly different from where you are living, including standards of hygiene; food and water; or climate and environmental conditions. These conditions may seriously affect your health and personal security during travel, so be sure you find out what you need to know before you leave home.
Before You Go
Take an ample supply of medications. Keep prescription and over-the-counter medications in their original packaging to avoid problems with border guards. Carry one or two days' worth of prescription medicine to cover unexpected delays. Consider carrying sunscreen and protection against insects, as well as treatments for the common cold; constipation; cuts, scratches, and burns; diarrhea; heartburn or indigestion; insomnia; motion sickness; allergies; nasal congestion; pain or fever; sore throat; and malaria prevention.
Think about immunizations. Before you travel, contact a travel clinic or your doctor six to eight weeks before you go, to allow time for any vaccinations you may need. This is especially true if you are going to tropical areas or developing countries. Also, check CDC's Web site for information on immunizations for travelers (wwwn.cdc.gov/travel/contentVaccinations.aspx).
Travel Health Insurance.Arrange for private health insurance while you are away, as your provincial/territorial health insurance may not cover you. Your travel agent can advise you on this.
While in Developing Countries
Avoid tap water in all forms. This includes ice, water by the glass or in mixed drinks, and water used when brushing your teeth. In developing countries, water may be contaminated by such unpleasantries as amoebas and other parasites, and the virus that causes hepatitis. Even a small amount of infected water can make you ill.
Drink safe beverages. These include
• Boiled water – one minute of boiling is adequate.
• Hot beverages – these are relatively safe even if full boiling is not assured.
• Bottled water – carbonated water is the best assurance that the container was just opened and not filled at the tap.
• Bottled or canned beverages
• Treated water – commercial iodine or chlorine tablets provide substantial protection if added to tap water and allowed to stand according to the directions.
Avoid raw fruits and vegetables. This includes salads and uncooked vegetables. Eat only food that has been cooked and is still hot, or fruit that has been washed in clean water and that you have peeled. Fruits and vegetables that grow near to the ground are likely to be contaminated by the same organisms as the tap water.
Avoid other foods. These include
• Raw or undercooked meat, poultry, fish and eggs
• Dairy products from small independent vendors
• Food that has been left unrefrigerated, especially food containing meat, poultry, eggs and dairy products
Eat safe foods. These include
• Thoroughly cooked fruits and vegetables
• Fruits with a thick covering (citrus fruits, bananas, and melons), which you peel yourself
• Thoroughly cooked meat, poultry, eggs and fish. (Pork and lamb should be well done; beef can be medium)
• Dairy products from large commercial dairies
Illnesses to Avoid
Diarrhea. The most common cause of tourists' diarrhea can be treated with over-the-counter, "upset-stomach" products. (Buy these before you leave.) Effective drugs that control the frequency of diarrhea include Lomotil (diphenoxylate), lmodium (loperamide), and Kaopectate. Remember that adequate fluid intake is essential to preventing dehydration. Find reliable medical help if you have severe abdominal cramps, severe abdominal pain, high fever, blood or mucus in your stool, and/or severe dehydration.
Respiratory diseases. Many diseases—including influenza, tuberculosis, and diphtheria—are spread through sneezing, coughing, or talking. Consult your physician about testing and immunization.
Mosquito-borne diseases. These include malaria, yellow fever, dengue, and Japanese B encephalitis. To avoid mosquitoes
• Bring plenty of liquid mosquito repellent with at least 30% of the active ingredient Diethyltoluamide (DEET).
• Wear long sleeves and long pants.
• Sleep in a bed protected by mosquito netting, if needed.
Schistosomiasis. Swimmers need to know that many freshwater ponds in South America, Africa, and Asia are infested with a parasite that causes a chronic disease called schistosomiasis. Chlorinated pools and salt water are generally safe from infectious diseases.
Source: FDA (2008).Stay Healthy While Traveling Abroad. Retrieved from http://www.fda.gov/consumer/updates/travel_health062308.html
Before You Go
Take an ample supply of medications. Keep prescription and over-the-counter medications in their original packaging to avoid problems with border guards. Carry one or two days' worth of prescription medicine to cover unexpected delays. Consider carrying sunscreen and protection against insects, as well as treatments for the common cold; constipation; cuts, scratches, and burns; diarrhea; heartburn or indigestion; insomnia; motion sickness; allergies; nasal congestion; pain or fever; sore throat; and malaria prevention.
Think about immunizations. Before you travel, contact a travel clinic or your doctor six to eight weeks before you go, to allow time for any vaccinations you may need. This is especially true if you are going to tropical areas or developing countries. Also, check CDC's Web site for information on immunizations for travelers (wwwn.cdc.gov/travel/contentVaccinations.aspx).
Travel Health Insurance.Arrange for private health insurance while you are away, as your provincial/territorial health insurance may not cover you. Your travel agent can advise you on this.
While in Developing Countries
Avoid tap water in all forms. This includes ice, water by the glass or in mixed drinks, and water used when brushing your teeth. In developing countries, water may be contaminated by such unpleasantries as amoebas and other parasites, and the virus that causes hepatitis. Even a small amount of infected water can make you ill.
Drink safe beverages. These include
• Boiled water – one minute of boiling is adequate.
• Hot beverages – these are relatively safe even if full boiling is not assured.
• Bottled water – carbonated water is the best assurance that the container was just opened and not filled at the tap.
• Bottled or canned beverages
• Treated water – commercial iodine or chlorine tablets provide substantial protection if added to tap water and allowed to stand according to the directions.
Avoid raw fruits and vegetables. This includes salads and uncooked vegetables. Eat only food that has been cooked and is still hot, or fruit that has been washed in clean water and that you have peeled. Fruits and vegetables that grow near to the ground are likely to be contaminated by the same organisms as the tap water.
Avoid other foods. These include
• Raw or undercooked meat, poultry, fish and eggs
• Dairy products from small independent vendors
• Food that has been left unrefrigerated, especially food containing meat, poultry, eggs and dairy products
Eat safe foods. These include
• Thoroughly cooked fruits and vegetables
• Fruits with a thick covering (citrus fruits, bananas, and melons), which you peel yourself
• Thoroughly cooked meat, poultry, eggs and fish. (Pork and lamb should be well done; beef can be medium)
• Dairy products from large commercial dairies
Illnesses to Avoid
Diarrhea. The most common cause of tourists' diarrhea can be treated with over-the-counter, "upset-stomach" products. (Buy these before you leave.) Effective drugs that control the frequency of diarrhea include Lomotil (diphenoxylate), lmodium (loperamide), and Kaopectate. Remember that adequate fluid intake is essential to preventing dehydration. Find reliable medical help if you have severe abdominal cramps, severe abdominal pain, high fever, blood or mucus in your stool, and/or severe dehydration.
Respiratory diseases. Many diseases—including influenza, tuberculosis, and diphtheria—are spread through sneezing, coughing, or talking. Consult your physician about testing and immunization.
Mosquito-borne diseases. These include malaria, yellow fever, dengue, and Japanese B encephalitis. To avoid mosquitoes
• Bring plenty of liquid mosquito repellent with at least 30% of the active ingredient Diethyltoluamide (DEET).
• Wear long sleeves and long pants.
• Sleep in a bed protected by mosquito netting, if needed.
Schistosomiasis. Swimmers need to know that many freshwater ponds in South America, Africa, and Asia are infested with a parasite that causes a chronic disease called schistosomiasis. Chlorinated pools and salt water are generally safe from infectious diseases.
Source: FDA (2008).Stay Healthy While Traveling Abroad. Retrieved from http://www.fda.gov/consumer/updates/travel_health062308.html