Archive for category FOOD SAFETY
Making a Tippy Tap
Posted by admin in Child Health, Epidemiology, FOOD POISONING, FOOD SAFETY, Healthy Eating, ICONS - Golden apple, Infection Control, Public Health and Health Protection Agencies, Vomiting on October 17th, 2012
COUNTRY : WORLDWIDE
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Infections : Botulism – don’t give honey to infants
Posted by admin in Botulism, Child Health, FOOD POISONING, FOOD SAFETY, ICONS - Blackboard, Infections on November 16th, 2011
Botulism is very rare, but nevertheless important because of the severity of the disease caused by the powerful toxin produced by the bacteria Clostridium botulinum.
This bacterium has developed the ability to form spores. It transforms into the spore like state when it doesn’t like the conditions surrounding it. The spore state offers protection to the bacteria. Spores are also a clever kind of fancy dress that some bacteria use to conceal they are present. In the spore form, these bacteria can be regarded as “resting” and inactive. Their presence is not noticed in food unless they emerge from their spore state and become real bacteria again, and then the food will spoil.
Honey is an interesting food. It is said it does not spoil and in fact claims have been made that edible honey has been found in the tombs of ancient Egypt! Have you ever seen fungus growing on top of a jar of honey as it does on top of a pot of jam?
COUNTRY : USA
However, honey carries with it a danger for infants. It may have spores of Clostridium botulinum hiding within it.
So the advice is:
Play safe. Botulism is an extrememly rare but very serious condition. Don’t give honey to infants. Don’t even dip a pacifier in honey.
COUNTRY : UK
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Bacterial infections : Botulism
Posted by admin in Babies and toddlers, Botulism, Child Health, FOOD POISONING, FOOD SAFETY, ICONS - Stethescope and apple, Infections on November 14th, 2011
In Scotland last week, two children from the same family were admitted to hospital with the very serious but rare condition of botulism.
Botulism is a type of food poisoning resulting from the ingestion of a toxin produced from a bacterium know as Clostridium botulinum. The toxin is known as botulinum toxin and is one of the most lethal known to man.
Botulism can also occur by entry of the toxin via contaminated wounds.
In this case the toxin was thought to originate from a jar of curry.
PUBLIC URGED TO BE AWARE OF BOTULISM SYMPTOMS
COUNTRY : SCOTLAND
Investigations are continuing into the possible cause, but botulism is often food borne. Botulism is caused by toxins produced by the bacterium Clostridium botulinum, which attacks the nervous system and can affect people of any age. The infection is not contagious and cannot be spread from person to person. Symptoms of foodborne botulism typically begin between 12 and 36 hours after ingestion of contaminated food, but may present in as little as six hours.
The bacteria that produce this toxin can exist in a dormant spore form. Great care must be take in the preparation of certain canned or bottled food in the home. This is why adequate sterilisation of jars used for storage is so important. Even minute amounts of the toxin can be fatal.
The following link to the U.S. National Library of Medicine give practical advice on botulism:
COUNTRY : USA
Prevention
NEVER give honey or corn syrup to infants younger than 1 year old — not even just a little taste on a pacifier.
Prevent infant botulism by breastfeeding only, if possible.
Always throw away bulging cans or foul-smelling preserved foods. Sterilizing home-canned foods by pressure cooking them at 250 degrees Fahrenheit for 30 minutes may reduce the risk for botulism.
Keep foil-wrapped baked potatoes hot or in the refrigerator, not at room temperature.
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Shellfish allergy or not?
Posted by admin in ALLERGY, ANAPHYLAXIS, FOOD POISONING, FOOD SAFETY, Food allergy, Toxins on August 22nd, 2011
Shellfish are often blamed for causing an “upset stomach,” and the assumption may be that it is caused by a “shellfish allergy.” This may indeed be the case because shellfish are one of the commonest causes of allergy and in some cases reactions can be severe. Any significant reaction to shellfish should be investigated by appropriate allergy testing and on no account should someone who suspects that a reaction was due to allergy, try a home “challenge” in case the most severe type of allergic reaction known as “anaphylaxis” is induced. Such challenges, if necessary at all, should only be done in a hospital setting by someone trained in diagnosing and managing severe allergic reactions.
However, not all shellfish reactions are allergic in nature. This paper describes other causes of reactions that may be confused with allergy.
NOT ALL SHELLFISH “ALLERGY” IS ALLERGY
COUNTRY : USA
ABSTRACT
The popularity of shellfish has been increasing worldwide, with a consequent increase in adverse reactions that can be allergic or toxic. The approximate prevalence of shellfish allergy is estimated at 0.5-2.5% of the general population, depending on degree of consumption by age and geographic regions. The manifestations of shellfish allergy vary widely, but it tends to be more severe than most other food allergens.Tropomyosin is the major allergen and is responsible for cross-reactivity between members of the shellfish family, particularly among the crustacea. Newly described allergens and subtle differences in the structures of tropomyosin between different species of shellfish could account for the discrepancy between in vitro cross-antigenicity and clinical cross-allergenicity. The diagnosis requires a thorough medical history supported by skin testing or measurement of specific IgE level, and confirmed by appropriate oral challenge testing unless the reaction was life-threatening.
Management of shellfish allergy is basically strict elimination, which in highly allergic subjects may include avoidance of touching or smelling and the availability of self-administered epinephrine. Specific immunotherapy is not currently available and requires the development of safe and effective protocols.
But symptoms after consuming shellfish may be due to something else:
Shellfish poisoning frequently masquerade as an allergic reaction. Ingestion of contaminated shellfish results in a wide variety of symptoms depending on the concentration of toxins and amount consumed. Five types of shellfish poisoning have been identified [9]. Scombroid poisoning [10] has been linked to fish by the action of bacteria on muscle histidine and production of histamine. To the best of our knowledge, we did not encounter any reports in the English literature on scombroid poisoning from shellfish consumption.
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Five Keys to Safer Food
Posted by admin in FOOD SAFETY, ICONS - Golden apple, TRAVEL on November 26th, 2009
COUNTRY – INTERNATIONAL
The World Health Organisation (WHO) have a pamphlet on the prevention of foodborne diseases. It can be downloaded in many languages from their website. Carrying a copy of this as a reminder while travelling might help prevent a miserable holiday.
The five key messages are as follows:
KEEP CLEAN
Wash your hands often and always before handling and consuming food.
“Wash your hands often and always before handling and consuming food. Dangerous microorganisms are widely found in soil, water, animals and people and can be carried on hands and transferred to food. While visiting food markets, be aware of this when touching raw food and in particular raw meat, and wash hands after handling these foods. These markets often include live animals which can transmit a number of diseases including avian influenza (“bird flu”). Therefore avoid handling or close contact with these animals.”
RAW AND COOKED FOOD SHOULD BE SEPARATED
Make sure that cooked food is not in contact with raw food that could contaminate it. Avoid any uncooked food, apart from fruits and vegetables that can be peeled or shelled.
“When frequenting street food vendors or buffets in hotels and restaurants, make sure that cooked food is not in contact with raw food that could contaminate it. Avoid any uncooked food, apart from fruits and vegetables that can be peeled or shelled.
Dishes containing raw or undercooked eggs, such as home-made mayonnaise, some sauces and some desserts (e.g. mousse) may be dangerous. Raw food can contain dangerous microorganisms which could contaminate cooked food through direct contact. This may reintroduce disease-causing bacteria into safe, cooked food.”
FOOD SHOULD BE COOKED THOROUGHLY
Make sure your food has been thoroughly cooked and remains steaming hot.
“In general, make sure your food has been thoroughly cooked and remains steaming hot. In particular, avoid raw seafood, poultry meat that is still red or where the juices are pink, and minced meat/burgers that are still rare because they contain harmful bacteria throughout. Dangerous microorganisms are killed by proper cooking which is one of the most effective ways to make food safe. However, it is critical that all parts of the food be thoroughly cooked, i.e. reaching 70° C in all parts.
FOOD SHOULD BE KEPT AT SAFE TEMPERATURES
Avoid these foods at buffets, markets, restaurants and street vendors if they are not kept hot or refrigerated/on ice.
“Cooked food held at room temperature for several hours constitutes another major risk for foodborne illness. Avoid these foods at buffets, markets, restaurants and street vendors if they are not kept hot or refrigerated/on ice. Microorganisms can multiply very quickly if food is stored at room temperature. By holding food refrigerated or on ice (at temperatures below 5°C) or piping hot (above 60°C) the growth of microorganisms is slowed down or stopped.
CHOOSE SAFE WATER AND FOOD
Peel all fruits and vegetables if eaten raw. Avoid those with damaged skin.
If available, bottled water is the safer choice for drinking water.
When the safety of drinking water is doubtful, bring it to a vigorous boil.
Ice cream, drinking water, ice cubes and raw milk can easily be contaminated with dangerous microorganisms or chemicals if they are made from contaminated ingredients. If in doubt avoid them. Peel all fruits and vegetables if eaten raw. Avoid those with damaged skin because toxic chemicals can be formed in damaged and mouldy foods. Green-leafed vegetables (e.g. green salads) can contain dangerous microorganisms which are difficult to remove. If in doubt about the hygienic conditions of such vegetables, avoid them.
If available, bottled water is the safer choice for drinking water but always check the seal to ensure it has not been tampered with. When the safety of drinking water is doubtful, bring it to a vigorous boil. This will kill all dangerous microorganisms present. If boiling is not possible, micropore filtering and use of disinfectant agents such as iodine tablets should be considered. Beverages which are either bottled or otherwise packaged are usually safe to drink.
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Last updated 9 March 2011
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