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Barbecue Bugs That Can Make You Suffer

by SEAN POULTER, Daily Mail

THOSE chicken drumsticks sizzling on the Bank Holiday barbecue may smell good, look good and taste good, too.

But there is a greater risk than ever this summer that they won't do you good.

Health experts fear the onset of the barbecue season could see the start of a food poisoning epidemic.

A large quantity of the raw chicken destined for this summer's cookouts is contaminated, a study suggested yesterday. Dirty conditions in chicken slaughterhouses are said to be at the root of the problem.

Major failures in inspection and killing of the birds pose a serious threat to public health, EU experts found.

And today the Food Standards Agency warns that inadequate cooking of meat contaminated with bugs such as salmonella and campylobacter could cause a surge in food poisoning.

It says around 2,000 cases of food poisoning a week were recorded in May last year - almost double the number recorded in the first week of January 2000. But it believes

The team from the Dublin-based Food and Veterinary Office said there was a dangerous shortage of inspectors and a lack of proper hygiene standards for that due to under-reporting, the real toll is likely to be ten times higher at 20,000 cases a week.

Overall, there were 100,000 notified cases of food poisoning last year but again the real figure is put at around 1million.

The EU report highlights damning failures in the UK's chicken production system, which churns out 800million birds a year. It suggests factory farm rearing and slaughter results in high-speed killing lines which make it difficult for official vets to examine the carcasses.

Slaughterhouse records failed to identify 'severe deficiencies' in hygiene, while not enough was done to enforce improvements.

The EU team, which visited UK operations towards the end of last year, said efforts to improve hygiene and encourage more effective checks by managers had 'without doubt failed'. Its findings suggest the Government will struggle to meet its target of reducing salmonella in chicken on sale by 50 per cent over the next five years.

The Daily Mail revealed last November that a preliminary FSA study found nine in ten fresh and frozen chickens on sale were contaminated with campylobacter.

It causes upset stomachs and loss of fluids, which can be serious for the old, sick, young or pregnant. The threat has been magnified by 'super-bug' strains.

In rare cases it can trigger serious illnesses, including paralysis.

To stop the bug spreading it is also important to keep raw meats away from other foods and wash hands before touching food.

s.Poulter@dailymail.Co.Uk

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Here's How Long It Takes For Your Body To Recover From Food Poisoning

Story highlights

Most food poisoning cases get better after a few days of rest at home

It takes time for your body to flush out the toxins so stay hydrated

Certain groups should see a doctor immediately for food poisoning treatment

CNN  — 

One bite into my burger and I knew something was off. At first, I thought it was the chef accidentally overcooking the patty, throwing off the usual savory flavors. However, my gut feeling turned out to be right. Less than an hour later, I was having a horrible case of food poisoning.

Anyone who has dealt with food poisoning knows it's an experience no one wants to repeat. My significant other at the time, who also got sick, felt better after a few hours — but I did not fully recover until two days later.

Your risk of getting sick from germy food has gone up again, CDC says

That's because the time it takes for your body to purge everything depends on the amount of foodborne, illness-causing germs on the food ingested, according to Mitzi Baum, CEO of Stop Foodborne Illness, a public health organization that advocates for improvements in the food safety industry. Most food poisoning cases are mild and get better after a few days of rest at home, although there are some rare cases in which a person will need immediate medical attention.

There's no exact way to predict how long food poisoning will last, but there are ways to make the recovery process go smoother.

Foodborne illness occurs when you consume a contaminated food or beverage. Baum explained that this can happen when microorganisms enter an environment with optimal conditions for growing and dividing.

Most illness-causing bacteria or viruses grow exponentially in food whose temperature falls into the danger zone, which ranges between 40 degrees Fahrenheit and 140 degrees Fahrenheit. This can come from eating food left out too long at room temperature, along with undercooked and raw food. Bacteria such as E. Coli, Staphylococcus aureus and salmonella can double their numbers in less than 20 minutes in food left in the danger zone, according to the US Department of Agriculture.

Doctor shares advice on how to prevent food poisoning

Roughly 1 in 6 people living in the United States will experience foodborne illness, including food poisoning, annually, according to estimates by the US Centers for Disease Control and Prevention. The most common culprits are norovirus, salmonella, Clostridium perfringens, campylobacter and Staphylococcus aureus.

People often think food poisoning happens immediately, but that's not always the case.

The time it takes for people to feel the effects of food poisoning depends on the type of bacteria, according to Nima Majlesi, director of medical toxicology at Staten Island University Hospital. Some bacteria can have an incubation period of one to two days.

Majlesi said when people feel sick pretty quickly after eating, it is likely because of Staphylococcus aureus. The bacteria create toxins that can make you sick within 30 minutes to eight hours after consumption. Staph food poisoning usually starts with stomach cramps, nausea and vomiting.

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If the food poisoning comes from staph-induced toxins, the illness should last no longer than a day. People tend to recover from food poisoning in one to two days, but cases can last up to two to four weeks after exposure, said Dr. Pratima Dibba, a gastroenterologist at the Medical Offices of Manhattan.

"It all depends. Some food poisoning cases can last 14 days, where you can just have continuous diarrhea," Majlesi added. "Generally speaking, the more severe, the shorter the duration."

There is no single treatment that will speed up recovery, Dibba said. It takes time for your body to flush out the toxins causing the food poisoning, usually 24 to 48 hours.

To keep yourself comfortable and avoid dehydration, Majlesi recommended staying constantly hydrated. If you are replenishing with an electrolyte solution, make sure the product is low in sugar. "Some of the electrolyte solutions have way too much sugar in them and can actually worsen diarrhea, so you want to be careful about that," he said.

Along with water, the National Institutes of Health recommends adults replace lost fluids with broths and sports drinks. Additionally, NIH advises fruit juice with water added to make it more diluted. Children, on the other hand, should use an oral rehydration solution such as Pedialyte to ease food poisoning symptoms.

Ill workers are key contributors to foodborne illness outbreaks in restaurants, highlighting the need for paid sick leave

You'll also want to steer clear of solid foods for 24 hours, especially if you are having trouble keeping food down. Majlesi said doing so gives the digestive system time to rest and recover during this period of inflammation. Adults can take over-the-counter antidiarrheal medications such as bismuth subsalicylate (brand names Kaopectate and Pepto-Bismol) or loperamide (brand name Imodium) to manage diarrhea symptoms.

After 24 hours, Majlesi recommended eating small bites of bland food with high carbohydrates. The BRAT diet — bananas, rice, applesauce, toast — is good if you are dealing with diarrhea. Saltine crackers also are usually tolerable and can help with replacing lost electrolytes.

If you are dealing with nausea and vomiting, Dibba advised not eating heavily seasoned food, dairy, gas-producing foods and fibrous foods. "A lot of people think eating salads will boost their immune system, but actually, the high-fiber food can aggravate symptoms and create bloating and abdominal discomfort," she said.

There are some scenarios that warrant a trip to the hospital. Older adults and those with a weakened immune system should see a doctor immediately for food poisoning treatment. Additionally, Majlesi said people should visit the emergency room if their symptoms persist for a week, if they feel lightheadedness or if they experience bloody diarrhea. A health care provider can provide IV fluids and make a full evaluation to see if there is an electrolyte imbalance or other issues.

"If symptoms become very severe or you are not responding to supportive therapy, seek medical attention immediately," Dibba said.

Jocelyn Solis-Moreira is a freelance health and science journalist based in New York.

CDC Says Food Poisoning Is On The Rise — MDs Share 8 Kitchen Tricks To Keep You Safe

If you've ever experienced foodborne illness, you'd do just about anything to avoid the agony of hours or even days of nausea, vomiting, diarrhea and the other stomach problems it causes. But with CDC data showing cases of food contamination on the rise, many folks are wondering how to prevent food poisoning. And while many people only think of foodborne illness when it comes to picnics, barbecues and dining out, home kitchens are a common source of contamination — year round. So we talked to top doctors to learn how to keep your food (and loved ones) safe in the kitchen.

What is food poisoning?

"Food poisoning occurs when someone ingests food contaminated with bacteria, viruses, parasites or toxins that make you sick," explains Dahlia Philips, MD, an infectious disease physician and medical director at MetroPlusHealth in New York City. "These microorganisms or toxins spread in the body, causing symptoms like fever, nausea, vomiting, abdominal pain and diarrhea."

Most instances of food poisoning resolve within 24 to 48 hours, but severe infections increase the risk of dehydration and other more serious health problems. Rather than take that risk, why not try and prevent food poisoning altogether?

How to prevent food poisoning

Dr. Philips says food poisoning prevention starts in the kitchen. A few simple safety precautions make all the difference:

1. Make hand hygiene your #1 priority

Bogdan Kurylo/Getty

Before you do any food prep or cooking, wash your hands thoroughly with soap and warm water. This preventive step takes 20 to 30 seconds but provides amazing results. One study found that handwashing reduces the spread of infectious diseases by up to 48%. Another found that home chefs who washed their hands before cooking were much less likely to develop foodborne illness.

"Food can easily be contaminated if your hands have infectious material on them or have been cross-contaminated from handling other raw foods," Dr. Philips says. For the best results, wash your hands for at least 20 seconds. As you likely remember from COVID times, that equates to singing "Happy Birthday" twice. Make sure to scrub the tops, palms, and sides of your hands. Get in between your fingers and underneath your fingernails.

Related: How To Know If Expired Hand Sanitizer Is Still Good + What *Never* To Do With It

2. Handle food like a professional chef

High-end restaurants have strict protocols around food handling. Implementing similar practices at home can help prevent food contamination. "Raw meat, like ground beef and chicken, should be separated from other foods," Dr. Philips says. "These proteins often carry bacteria that die at the appropriate cooking temperature. However, cross-contamination between vegetables and other items can easily occur if appropriate food handling isn't followed."

To avoid cross-contamination, designate cooking tools, like graters, peelers and knives for specific purposes. "Avoid cross-contaminating cutting boards and utensils when preparing your food," says Yelena Wheeler, RDN, a registered dietitian nutritionist for Endomondo. For example, use one knife to cut the protein and a different knife for salad prep. Likewise, use two separate cutting boards and keep different foods apart. For instance, place vegetables on one side of the sink and protein on the other.

Wheeler and Dr. Philips know what they're talking about! A study published in the journal Food Microbiology found that utensils like graters and knives can easily spread E. Coli and salmonella without proper handling.

3. Cook meat to a safe internal temperature

Oren Ravid/Getty

Uncooked proteins, like ground beef, raw chicken and eggs are notorious for containing bacteria and parasites. Dr. Philips says you can significantly reduce your risk of food poisoning by cooking these items to the appropriate internal temperature. Specifically, she recommends following the FDA's internal temperature guidelines:

Consider buying a meat thermometer, as these measurements need to be exact.

Related: How to Tell If Ground Beef Is Bad — And What You Need to Know If It Turned Gray

4. Use antimicrobial seasonings

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Another easy way to reduce the risk of food poisoning? Proper seasoning! Believe it or not, certain spices have antimicrobial properties. Case in point: garlic. "Garlic contains allicin, a compound that's produced when garlic is crushed, chopped or otherwise manipulated," Dr. Philips says. "It's effective against a range of microorganisms, including bacteria, fungi and viruses. E.Coli is one of the bacteria affected by its antimicrobial properties."

That's not all, though! Dr. Phillips says there are several other potentially beneficial spices, including:

Cinnamon

Oregano

Turmeric

Thyme

Cloves

Lemongrass

Sage

Parsley

Indeed! One study published in the journal Nutrients found that cinnamon effectively inhibited bacterial growth. Another, published in the journal Molecules, concluded that lemongrass, thyme and cinnamon were some of the most effective natural antibacterials. Including these seasonings in your dishes won't eliminate bacteria altogether, but it may provide an extra line of defense.

Related: Spice Brands Without Heavy Metals: Here's What a Top MD Recommends

5. Look closely at bagged ice

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Bagged ice can be a lifesaver when you're trying to keep things cool, but if you aren't careful, it can also present risks.

"Always look at the source of where your bagged ice is coming from," says Amber Robins, MD, a board-certified family medicine physician and best-selling author. "If it's coming from a manufacturer that has to go through FDA approval, you probably don't have to worry about contamination. But if you're getting it from a self-service type of machine where you have to put your hand in and use an ice scoop, and other people can do the same, the risk of foodborne illness or food poisoning is higher."

Another ice-related no-no: throwing bagged ice on the ground or using a hammer or similar tool to break it up. "I recommend not doing this," Dr. Robins says. "The bag itself can open in a way that exposes the ice to germs that can cause foodborne illness."

Dr. Philips says there are several things you can do to ensure the ice you use is safe and contaminate-free. She recommends:

Purchasing ice from reputable sources

Avoiding bags of ice that appear to have been re-frozen

Keeping bagged ice in a clean, cold environment away from raw food

Using clean utensils to scoop and handle the ice

"With bagged ice the risk of food poisoning is minimal to most, but those with compromised immune systems may want to avoid it," she adds.

Related: 17 Brilliant Uses for Ice Cubes (Besides Keeping Your Drinks Cold)

6. Drink this with your meal

Many people reserve tomato juice for Bloody Marys, but the drink is much more than a hangover cure. A recent study published in the journal Microbiology Spectrum found that tomato juice is particularly adept at killing Salmonella Typhi, which is one of the most common causes of food poisoning. Tomatoes and tomato juice can also destroy other bacteria known to harm digestive and urinary tract health.

Scientists are still trying to understand the mechanisms at work, but the leading theory is that tomatoes contain several antimicrobial peptides. Researchers say they hope this discovery encourages more people to regularly eat tomatoes and drink tomato juice. (Click through to see the weight loss benefits of tomato juice).

7. Be careful with leftovers

Kinga Krzeminska/Getty

After a family picnic or BBQ, it can be tempting to keep all of the leftovers for later, but this isn't always a good idea if the food hasn't been stored properly. Without adequate refrigeration, Dr. Philips says bacteria and microorganisms start to take hold.

"The FDA recommends all perishable foods be refrigerated within two hours or otherwise thrown out within one hour if the temperature is over 90°F," she says.

8. Steer clear of unpasteurized foods

Unpasteurized foods like raw cookie dough, sushi and raw egg whites have lots to offer. You might even find them delicious. But if you have a sensitive stomach or a weakened immune system, try nixing them from your diet. Consider that folks who drink raw milk are 100% more likely to catch a foodborne illness compared to those who drink pasteurized milk. Similarly, eating raw eggs increases the risk of salmonella poisoning. Eliminating these risky foods from your diet can keep you and your digestive system safe.

Although food poisoning can't be entirely prevented, making small changes at home can protect you and your loved ones. "Unfortunately, most of us will get food poisoning at some point in our lifetime. For most, it's usually a brief yet uncomfortable illness," Dr. Philips says. "Following the appropriate food safety precautions can help keep you healthy."

This content is not a substitute for professional medical advice or diagnosis. Always consult your physician before pursuing any treatment plan.

Click through for more on food safety, keep reading:

This Is the One Place in Your Kitchen Where You Should Never Thaw Frozen Meat

The Top 8 Germ Hot Spots MDs Want You To Know About + Easiest Ways To Clean Them

Expert Advice for Healing the Sneaky GI Infection That's Making Women Sick & Tired

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