Killer Foods Alert

Hello, my dear friends!

For the past few weeks, the media has been reporting multiple cases of food poisoning caused by tomatoes. The popular red fruit is blamed for inducing severe attacks upon the consumers, resulting in severe physical and digestive discomfort, pain and more...leading to hospitalization and near-deaths.

Last week, as such cases diminished, tomatoes were exonerated as being safe again...however they were soon replaced by Mexican-origin chili peppers: serranos and jalapenos, which, when eaten raw or in a salsa, appear to also be infested with the same dangerous bug...

...which is why, when I read the following article by Debra Holtzman, I felt compelled to share it with you in her name. Her formal consent to reprint it is now in process.

I urge you to peruse and take seriously the Warnings that follow as, "the life you save may be your own" many never have been truer.

As Always, my Good Health best wishes to you and yours!

Jacques

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According to the Centers for Disease Control and Prevention (CDC), about 76 million Americans will suffer from food-borne illnesses, and at least 5,000 will die this year. Children, the elderly and those with compromised immune systems are at the greatest risk.

Symptoms of food-borne illnesses include diarrhea, abdominal cramping, fever, blood or pus in the stool, headache, vomiting and severe exhaustion.

Be aware: Sometimes symptoms may appear as early as a half-hour after eating; other times, it could take several days or weeks.

Simple tips for safer eating

1. Lettuce: Because it is grown so close to the ground, it can come into contact with manure or irrigation runoff. When you buy lettuce, you should first discard the outer leaves, then separate the inner leaves and thoroughly wash them. All raw fruits and vegetables can harbor disease-causing bacteria. Thoroughly wash any raw produce under cold running water before eating it. If appropriate, use a small scrub brush to remove any visible dirt. This is true for even organic fruits and vegetables.

2. Water: Contaminated water can be a major source of trouble, especially for those drinking from private wells or streams. The Environmental Protection Agency (EPA) recommends private-water supplies be tested at least once a year for nitrates, total dissolved solids and coliform bacteria, the presence of which (although generally harmless) may indicate other contamination. You may need to test more frequently and for more potential contaminants if a problem is suspected. In some places, people who get their water from a public utility receive a yearly consumer confidence report that analyzes the water. Read it.

3. Raw sprouts: Alfalfa sprouts, clover sprouts and radish sprouts have all been associated with salmonella and E. coli. Cook sprouts thoroughly to kill off the bacteria.

4. Unpasteurized juices, milks or cheeses: Make sure you always purchase the pasteurized versions of your favorite products. Pasteurization kills bacteria. When you go to a juice bar, make sure the juices are pasteurized. Unpasteurized products have been linked to salmonella, E. coli and Listeria -- all can lead to death.

5. Moldy peanuts: Aflatoxins are by-products of common, naturally occurring mold growth on certain agricultural products such as peanuts, wheat, cereals and corn. Alfatoxins have been found to cause liver cancer in animal species. Check carefully for any sign of discoloration or mold.

6. Raw or undercooked shellfish: Shellfish, such as clams and oysters, must be cooked thoroughly. Consuming raw or undercooked animal protein can increase the potential for illness.

7. Swordfish, shark, king mackerel and tilefish: The Food and Drug Administration (FDA) and EPA advise young children, women who are planning to become pregnant, and pregnant or nursing women not to eat these fish. Swordfish, shark, king mackerel and tilefish have much higher levels of methyl mercury than other commonly consumed fish. Mercury is most harmful to the developing brains of unborn children and young children, affecting cognitive, motor and sensory functions.

8. Caesar salad: Many restaurant or homemade recipes call for raw eggs in Caesar salad. Always ask if the salad dressing contains raw eggs.


9. Wild mushrooms: Portabello and shiitake lovers have no reason to worry. Just don't go scavenging in your backyard. Only eat mushrooms you've purchased in the grocery store. A few common species of mushrooms are poisonous... deadly poisonous.

10. Raw homemade cookie dough: We're not talking about the prepackaged kind that many of us prefer to nibble on straight from the tube or tub. We're talking about homemade batter that's made with eggs. Raw eggs can be contaminated with salmonella, a food-borne illness that can prove fatal if untreated.

11. Rare hamburger: Hamburger and other ground meat should be cooked to at least 160 degrees Fahrenheit to prevent E. coli. Always use a food thermometer to ensure you've cooked the beef to a safe temperature.

12. Turkey and stuffing: Cooking stuffing in a turkey or chicken is a major no-no. The bird cooks both from the outside and the inside. When you stuff the bird, it reduces the heat penetration. Your best bet is to cook the turkey and stuffing separately. If you choose to cook them together, make sure the temperature reaches at least 180 degrees Fahrenheit in the innermost part of the thigh while the center of the stuffing inside the turkey reaches 165 degrees Fahrenheit. Bacteria can survive in stuffing that hasn't reached that temperature.

13. Shakes and eggs: A popular favorite these days is protein shakes. Unfortunately, they can do more harm than good when raw eggs are added to the mix. Once again, you're putting yourself at risk for salmonella when you consume raw eggs. Also, beware of sunny side up or runny eggs. The rule of thumb is to cook the egg until both the yolk and the white are firm.

To get your copy of The Safe Baby : A Do-It-Yourself Guide for Home Safety, go to Amazon.com (available in paperback, new or used). For more great advice from Holtzman, click here.

Debra Holtzman, JD, MA, has a master's degree in Occupational Health and Safety and is an attorney. She has nearly two decades of experience in the safety and health fields. Debra is the safety expert on the Discovery Health Channel's TV show Make Room for Baby.