How to Avoid the Dangers of Contaminated Food?

In September 2006 an outbreak of E. coli sickened over 100 people in 21 states and killed at least one peron.1 Recently grocers were forced to pull spinach from their shelves after learning of a dangerous bacterial contamination. Infectous contamination hits even quality restaurants, organic produce farmers, and fast-food alike.

How can you protect yourself? In his January 2007 Health Confidential Newsletter Dr. Al Sears offers this insight...

There are easy and effective steps you can take to reduce your exposure and lower your threat from infectious agents in your food.

First, start by understanding what Infectious Diseases are and how they spread.

Infectious Diseases are illnesses caused by bacteria, viruses and other microbes.

Infectious diseases have historically been the leading cause of death worldwide and are still the third leading cause of death in the US-where the annual cost of medical care for treating them is estimated at $120 billion.2

Infectious diseases spread by at least 4 routes:

1. Direct contact with an infected person or animal.
2. Ingesting contaminated food or water.
3. Insects like mosquitoes or ticks.
4. Contaminated surroundings like animal droppings or even air.3


Since foodborne Illnesses are becoming more common, it's also helpful to learn the red flags associated with each illness and the steps you can take to avoid them.

Common Foodborne Illness Red Flags...

The most common Foodborne Illnesses are caused by the bacteria E. coli 0157:H7, Salmonella and Campylobacter or bya group of viruses called Norwalkviruses.4

BUG
Major Symptoms
Source of Outbreaks

E. coli 0157:H7
Severe diarrhea, abdominal pain, vomiting (accompanied by little or no fever)
Undercooked beef, unpasteurized (raw) milk or juice, raw produce, contaminated water

Salmonella
Diarrhea, fever, abdominal cramps, vomiting
Eggs, poultry, unpasteurized (raw) milk or juice, cheese, raw produce

Campylobacter
Diarrhea (often bloody), cramps, fever, vomiting
Undercooked poultry, unpasteurized (raw) milk, contaminated water

Norwalkviruses
Nausea, vomiting, abdominal cramping, diarrhea, fever
Poorly-cooked shellfish, ready-to-eat foods touched by infected handlers—such as salads and sandwiches


Finally, learn how Foodborne Illnesses effect you.

E. coli 0157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Most strains are harmless and live in the intestines of healthy humans and animals. However, this particular strain produces a powerful toxin that can cause severe illness.5

The vast majority of E. coli 0157:H7 outbreaks are associated with eating undercooked, contaminated ground beef (or swimming in sewage-contaminated water). However, the recent outbreaks of E. coli 0157:H7 in organic spinach and bagged produce underscore the possible associated with all kinds of foods.

Other spreaders of E. coli in 2006 include Taco Bell, Wendy's, Dole and a large California organic spinach farm.

Salmonella (discovered by the American scientist named Salmon) is actually a group of bacteria that causes diarrhea, fever and abdominal cramps. (as a note I had a family member who contracted salmonella at a day care and had diarrhea for 5 weeks, couldn't go back to the day care, and was contacted by the Center for Disease Control (CDC). These symptoms are for real!!)

In recent years, a new strain of antibiotic-resistant Salmonella-much of it from ground beef-has emerged and become more of a problem over the last decade. If you have poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.

Recent case: Salmonella lawsuit filed against Wal-Mart - 2006.

Campylobacter is one of the most common bacterial causes of diarrhea in the United Sates-as well as the underlying cause of ulcers and intestinal distress.6 It usually does not pose a threat to your life. The key is to stay hydrated well by drinking lots of water.

Noroviruses-though hard to diagnose-are extremely common Foodborne Illnesses. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands.

Despite the recent Norovirus Olive Garden outbreak, which sickened over 400 people, the Florida-based restaurant chain "maintains that it already has the industry's leading health and safety practices." 7

In addition, Noroviruses can be extremely dangerous-particularly among the elderly. Other outbreaks have occurred in other restaurants, nursing homes and even cruise ships.

Just how common are they?

Roughly 76 million Americans become sick...
More than 325,000 are hospitalized...
And 5,000 die each year from foodborne illness!8

Hook up with a Healthy Immune system today!!


PS. THE LIQUITHON products found at www.hookupwithhealth.wholefoodfarmacy.com can help you detoxify and revitalize your body.


FOOTNOTES

1 CNN. E. coli spinach scare increases to 21 states. http://www.cnn.com/2006/HEALTH/09/18/tainted.spinach/index.html
2 Infectious Diseases Sourcebook: Health Reference Series, 1st Edition. Omnigraphics. Copyright 2004, Page ix
3 Infectious Diseases Sourcebook: Health Reference Series, 1st Edition. Omnigraphics. Copyright 2004, Page 3
4 http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon
5 Infectious Diseases Sourcebook: Health Reference Series, 1st Edition. Page 75
6 "Two Win Nobel Prize for Discovering Bacterium Tied to Stomach Ailments," By LAWRENCE K. ALTMAN, Published: October 4, 2005
7 Health Dept.: Norovirus Caused Olive Garden Outbreak - http://www.msnbc.msn.com/id/16268395/
8 Nutrition Action Health Letter - "Bugs Are Breaking Out All Over", December 2006. Page 4