Food Recalls and Foodborne Illnessesâ€“Enough to Make you Sick to your Stomach ::

Food Recalls and Food-borne Illnesses-Enough to Make You Sick to Your Stomach
by author Christine Rowlands

Food safety worries often cause us to question whether it’s safe to eat some consumer food products. Each year, new safety concerns cause grocers to pull items such as sandwich meat, ground beef, tomatoes, cilantro, and peppers from store shelves. Even something as simple as lettuce has previously been recalled for being contaminated with E. coli. With all of these threats to food safety, how can we protect ourselves from food-borne illnesses?

The bacteria that cause infection are commonly found in our environment and carried in our bodies, but when our immunity is compromised, we’re more likely to get sick from eating contaminated products. Children, the elderly, pregnant women, and those who have chronic diseases are all vulnerable.

Take a proactive approach. Boost immunity with adequate sleep and exercise, and by taking vitamins and natural supplements, including vitamins A, C, and E; zinc; echinacea; garlic; and black elderberry. Probiotics, such as acidophilus, promote healthy gut bacteria and intestinal health, mitigating the diarrhea that often accompanies food poisoning.

Know the symptoms of food poisoning. If you suspect you have eaten tainted food, have any of the symptoms listed below, and the symptoms do not subside or get worse, contact a health care practitioner immediately:

nausea
stomach cramps
vomiting
diarrhea
flu-like symptoms, such as fever, aches, or fatigue
headache

Food poisoning can take time to incubate. Symptoms can start mere hours after eating, or up to 90 days later for listeriosis. Blood tests can confirm the presence of listeria in the body, and several natural remedies can be taken that have an antibiotic effect, such as garlic and citrus seed extract.

By handling food safely, we can reduce the chance of contaminated foods from spreading harmful bacteria. Try these tips for preventing an outbreak in your own kitchen:

Wash your hands, and all surfaces, knives, and utensils that come into contact with food before using them again.
Wash fruits and veggies thoroughly.
Disinfect surfaces after handling raw meat or fish to avoid cross-contamination.
Regularly clean and disinfect the refrigerator, and ensure the temperature is below 4 C (40 F). Refrigeration will not kill listeria, but can inhibit growth.
Reheat leftovers to an internal temperature of 74 C (165 F) before consuming.

Raw, undercooked, and unpasteurized foods are risky choices. Avoid soft cheeses, deli meats and hot dogs, and smoked meat and fish.

Finally, educate yourself. Shop local farmers’ markets and get to know the people who raise your food.

Related alive Articles:

A to Z Natural Immunity Boosters

Food Poisoning

The Flu or Food Poisoning?

Source: alive #September 08 Newsletter

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