Latest news with #DanielAtkinson
News.com.au
17-05-2025
- Sport
- News.com.au
Stars clash in fiery end to epic as NRL stunned by ‘mark of the year'
If you asked Craig Fitzgibbon to draw up a win which typified everything he wants his Sharks side to be, then this might have been the perfect script. FOX LEAGUE, available on Kayo Sports, is the only place to watch every game of every round in the 2025 NRL Telstra Premiership, LIVE with no ad-breaks during play. New to Kayo? Get your first month for just $1. Limited-time offer. Against the competition favourites, losing two men to injury in the first 20 minutes, with a host of Storm State of Origin stars coming to get them in the final minutes, Cronulla somehow found a way in a rollercoaster 31-26 win at Sharks Stadium on Saturday night. It was the first time since 1992 the peculiar scoreline had been recorded in a top grade Australian match. To sum up the chaos, there was no need to look further than utility man Daniel Atkinson. He started on the bench, came on at right centre, played right wing, finished on the left wing, and after all that scored two tries. It's on nights like these when there's a little extra electricity in the ageing stands in the Shire, and perhaps no team has traditionally liked a backs-to-the-wall scrap than the Sharks. They got an almighty one against their 2016 grand final foes. The win was set up by a powerhouse performance from prop Addin Fonua-Blake and scintillating attacking display in the first half, bringing Melbourne back down to earth after their 64-0 hiding of the Tigers last week. Battered Sharks fight on Playing against the Storm with only two men on the bench for an hour would usually be a death sentence – and that's exactly what Fitzgibbon faced when he lost centre Jesse Ramien (eye) and winger Sam Stonestreet (syndesmosis) early on. Added to the problems, the pair play alongside each other on the right edge of the field. But in one moment, the Sharks showed why they have one of the best balanced rosters in the NRL. Former State of Origin representative Siosifa Talakai, moonlighting in the centres, threw an outrageous flick pass for makeshift winger Atkinson to score in the first half as Cronulla opened up 25-12 lead, helped by Braydon Trindall's field goal on the stroke of half-time. Left side pair Ronaldo Mulitalo and KL Iro were also on the scoresheet before the break as the Storm's usually miserly defence – which kept the Tigers scoreless in last week's record rout – was breached regularly. But while Talakai and Atkinson combined for another sweet four-pointer in the second stanza, they also had their share of traffic aimed at them, with Storm winger Xavier Coates touching down for a hat-trick, including a spectacular aerial effort when he grabbed a Cameron Munster bomb. Grant guarded on return Just how much of a difference does Harry Grant make to the Storm? Maybe the answer was in what he wasn't asked to do rather than what he did. In his first game back from a significant hamstring injury, the Kangaroos and Queensland rake was taken off after just 28 minutes as Craig Bellamy nursed his captain back into the fray. Importantly for Queensland coach Billy Slater, Grant made it through 56 minutes without issue and will report to Maroons camp on Monday. AFB comes to the party After the first 10 rounds, it would be fair to say Addin Fonua-Blake wouldn't have really been in the conversation as buy of the year. Perhaps he wasn't even close to being the best middle forward recruit, with the Warriors' Erin Clark and Tigers' Terrell May both shining. But with each passing week, Fonua-Blake's importance to a Cronulla side primed for a deep finals run is becoming evident, and he bossed the middle of the field. There was nothing particularly beautiful about his fourth try of the year, a brutal effort from close range after being set up by Blayke Brailey. But his numbers made for splendid reading: 67 minutes, 211 metres from 19 runs including a staggering 101 post contact metres. He even had time to pretend to play the ball backwards in the final 90 seconds as the Sharks ran down the clock before the game finished with two skirmishes involving Mulitalo, who copped an on-the-ground hit from Ryan Papenhuyzen on full-time.
Newsweek
29-04-2025
- Health
- Newsweek
Man Sitting Next to Allergic Plane Passenger Eats Nuts—Reason Why Backed
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. A flight from Hawaii to Florida took an unexpected turn when a man eating mixed nuts became the center of an in-flight dispute, as a nearby passenger explained they had allergies. According to a viral Reddit post on the popular r/AITAH, a woman informed flight attendants that she had a nut allergy and did not want the snack to be served. The airline staff acknowledged her request, and noted that she had only checked a box for "ingestion allergy" in the pre-flight medical form, not specifying that the allergy was airborne. As a result, mixed nuts continued to be handed out to all passengers. The man next to her, who shared his experience on Reddit under the handle JetPlane_88, explained: "The attendants asked her if we needed to make an emergency landing or if she required medical attention. She said no." A file photo of airplane snacks. A file photo of airplane snacks. eurobanks/Getty Images But when the nuts were served, the passenger wasn't happy. "The woman asked me if I could not eat the mixed nuts. Everyone around us had an open plastic cup of mixed nuts. I told her I wasn't sure how my eating them or not would help her in this situation. She said it was just a courtesy," he wrote. To keep the peace, he explained he offered to move to the back of the airplane to eat, and while the woman agreed to the compromise, she later branded him an "a******." This situation spotlights a growing issue in air travel: how to handle food allergies—particularly those that may be airborne—in an enclosed, shared space like an airplane cabin. According to Food Allergy Research & Education (FARE), 6.2 million Americans are affected by peanut allergies, and nearly 4 million more by tree nuts, while emergency room visits tied to food allergies number in the millions annually. Read more Scientists reveal snack that may slash colon cancer risk Scientists reveal snack that may slash colon cancer risk Thankfully, deaths from nut allergies are rare, but do occur. In a 15-year New York City study between 2000 and 2014, there were 24 food allergy-related deaths, with peanuts implicated in 4 deaths (17 per cent) and tree nuts or seeds in two deaths (8 per cent). Dr Daniel Atkinson is the Clinical Lead at online healthcare company He told Newsweek. "Anaphylactic reactions can cause a dangerous drop in blood pressure and the airways to swell and close, so they can be incredibly serious, and life-threatening." Atkinson explained that recent research has found that severe nut allergens are more commonly triggered through ingestion or physical contact than airborne exposure. He explained that there could be a risk to the passenger with the allergy: "In this specific case, the risk of physical contact is there because the passenger eating nuts is sitting next to the passenger, probably in a cramped cabin, who has said they have an allergy - so it's possible a nut could fall onto the person and potentially trigger a reaction, or be transferred from the passengers hand onto a seat or table that the passenger with the allergy unknowingly touches." Internet reacts After the incident, the passenger was prompted to share the story on Reddit to ask if he did handle the situation properly. The post amassed more than 9,000 upvotes since being shared last week, and the results were interesting as the majority sided with him. "You were kind in moving to eat the nuts," one user commented, adding that if the woman's allergy was serious, "why the hell didn't she tell the airline?" Others, especially those with nut allergies themselves, pointed out that more precautions can and should be taken. "I wear a mask on flights... I can have a mild reaction even just from someone eating nearby," another poster said. "People are generally much more aware of severe allergies than they used to be, thanks to campaigns by allergy charities and organizations to raise awareness, but also thanks to research into allergies and better and wider access to health information through the internet. But there's still probably work to be done to help people understand severe allergies better," Atkinson said. He warned that it is important for everyone to be wary of potential allergies, and said there is more that could be done. "For some people, getting on a plane with someone who has a severe allergy may be the first time they learn about what having a severe allergy means. Airlines could potentially include resources on severe allergies in their flight guides and brochures, to explain the needs of people with allergies and what other passengers can do (and not do) to help them," he said. Newsweek reached out to JetPlane_88 via Reddit for comment. We were not able to verify the details of this case.
Yahoo
23-02-2025
- Health
- Yahoo
A Food Expert Is Sharing The Most Common Ways People Get Sick From Food In Their Own Home And You Are Probably Doing All Of These Things
You open up your fridge all the time — out of hunger, boredom or simply a need to find something to cook for dinner. As great as it is to have food standing by whenever you need it, there are also dangers lurking in that chilly appliance. Is there bacteria brewing in three-day-old cooked rice? Or on the fresh salad greens? Or maybe that raw chicken that's dripping everywhere? We talked to experts about the foods that can pose the greatest danger to health. First, it's important to understand your level of risk. 'The truth is, all food can potentially cause food poisoning,' said Dr. Daniel Atkinson, clinical lead at an online health care service company. 'Food that's been left out too long, has been kept in the fridge past its use-by date or leftovers that aren't reheated properly can all be contaminated with harmful bacteria.' Be careful with high-protein foods, fresh vegetables and cooked rice. There are general categories of food that deserve extra care in their storage. If you're looking for the most likely culprits, 'Think of those high-protein foods that pathogens love, like meat, fish, milk, cheese and eggs,' said Matt Taylor, senior manager of food consulting at the NSF, a nonprofit organization that develops and certifies standards for food safety and sanitation. His view was echoed by consulting food scientist Bryan Quoc Le, who pointed to other high-protein culprits like Mexican soft cheese, smoked fish and unpasteurized milk. Another concern is what's called 'ready to eat' meat or poultry, which includes deli meats sliced at the counter, said University of Connecticut associate professor Dennis D'Amico, whose expertise includes food microbiology and safety. He also said that pathogens can contaminate fresh produce, including mushrooms, leafy green prepackaged salads and sprouts. 'Most fresh produce should be washed and scrubbed with a produce brush at home,' he said. 'Just remember to clean and sanitize the scrubbing brush.' Another possible danger comes in cooked rice, which Atkinson explained: 'Before it's even cooked, rice can contain spores of a bacteria known as Bacillus cereus,' he said. 'This bacteria can still pose a threat after rice has been cooked, and the risk of becoming ill from eating it is much higher if cooked rice isn't handled the right way.' He warned that rice should never sit out on a countertop at room temperature. 'Refrigerate rice as soon as it's cooled down, and eat it within 24 hours. One misconception might be that rice that's unsafe to eat will show visible signs of being off, such as being moldy or having an unusual smell. But this might not always be the case.' And, he said, you need to be just as cautious with takeout rice, which might have even more potential to do harm. 'Additives and spices in fast-food rice might mask signs that it needs discarding, and there's no way of knowing how long it was stored before being cooked to order,' he said. 'For this reason, you should probably avoid putting it in your refrigerator altogether and toss it out when the meal is over.' Sight and smell can't always save you (nor can refrigeration). If you think you'll be able to use your senses to uncover food dangers, that may not necessarily be the case, the experts said. 'Don't believe that if it smells good, it's safe to eat,' said registered dietitian Tracee Yablon Brenner. 'Actually, a good deal of harmful bacteria, such as salmonella and listeria, don't influence the smell, taste or appearance of food. Bacteria that's spoiled might make some food smell terrible, but bacteria also can flourish unnoticed.' As handy as refrigeration is, it's not foolproof, said Jason Reese, an attorney who specializes in foodborne illnesses and personal injury. 'One of the biggest misconceptions I've seen is the belief that cold temperatures and refrigeration completely stop the growth of bacteria,' he said. 'While it can slow growth, it doesn't totally eliminate it, especially for dangerous pathogens, including listeria.' Still, keeping your fridge at the proper temperature is very important. 'Higher refrigerator temperatures can facilitate pathogen growth, which increases the risk of illness and more serious complications,' D'Amico said. 'The preferred refrigeration temperature is 2° to 4° Celsius (35.6° to 39.2° Fahrenheit), but studies have shown that average consumer refrigerator temperature is closer to 7° C (44.6° F).' Lazy mistakes you should stop making. If you're in the habit of tossing a half-eaten bowl or can of food directly into the fridge, you may want to rethink that, Le said. 'Uncovered foods can easily incubate and spread microorganisms, as the air in the refrigerator is constantly moving and can transport spores around to other foods.' If you've served a meal and are enjoying just sitting around the table afterward, don't forget that food needs to be refrigerated quickly, said Mitzi Baum, CEO of the nonprofit Stop Foodborne Illness. 'Bacteria are always on the move and can grow in perishable foods like meat, eggs, salads, cut fruit and casseroles within as little as two hours,' she said. And if you happen to hear something on the news about a food recall, don't ignore it. 'Take recalls seriously,' she added. 'When a product is recalled, consumers should act quickly to remove it from their homes.' Give yourself permission to waste food. 'If you aren't sure how long food has been in the fridge, throw it away,' Taylor said. But to prevent future food waste, he had this handy idea: 'Keep a roll of painter's tape and a permanent marker in your kitchen, so you can easily label items with names and dates when you store them. Always review food labels for expiration and 'best by' dates, as well as serving and safe storage directions.' 'If you're serious about avoiding getting sick from the food you eat, it always makes sense to make practical decisions,' Atkinson said. 'The old adage 'if in doubt, throw it out' is a solid rule of thumb when it comes to food safety, and while it might feel wasteful at times to throw out food that's suspect, you'll feel better knowing you're taking fewer risks.'This article originally appeared on HuffPost.
Yahoo
22-02-2025
- Health
- Yahoo
These Are The Most Dangerous Foods In Your Refrigerator, According To Foodborne Illness Experts
You open up your fridge all the time — out of hunger, boredom or simply a need to find something to cook for dinner. As great as it is to have food standing by whenever you need it, there are also dangers lurking in that chilly appliance. Is there bacteria brewing in three-day-old cooked rice? Or on the fresh salad greens? Or maybe that raw chicken that's dripping everywhere? We talked to experts about the foods that can pose the greatest danger to health. First, it's important to understand your level of risk. 'The truth is, all food can potentially cause food poisoning,' said Dr. Daniel Atkinson, clinical lead at an online health care service company. 'Food that's been left out too long, has been kept in the fridge past its use-by date or leftovers that aren't reheated properly can all be contaminated with harmful bacteria.' Be careful with high-protein foods, fresh vegetables and cooked rice. There are general categories of food that deserve extra care in their storage. If you're looking for the most likely culprits, 'Think of those high-protein foods that pathogens love, like meat, fish, milk, cheese and eggs,' said Matt Taylor, senior manager of food consulting at the NSF, a nonprofit organization that develops and certifies standards for food safety and sanitation. His view was echoed by consulting food scientist Bryan Quoc Le, who pointed to other high-protein culprits like Mexican soft cheese, smoked fish and unpasteurized milk. Another concern is what's called 'ready to eat' meat or poultry, which includes deli meats sliced at the counter, said University of Connecticut associate professor Dennis D'Amico, whose expertise includes food microbiology and safety. He also said that pathogens can contaminate fresh produce, including mushrooms, leafy green prepackaged salads and sprouts. 'Most fresh produce should be washed and scrubbed with a produce brush at home,' he said. 'Just remember to clean and sanitize the scrubbing brush.' Another possible danger comes in cooked rice, which Atkinson explained: 'Before it's even cooked, rice can contain spores of a bacteria known as Bacillus cereus,' he said. 'This bacteria can still pose a threat after rice has been cooked, and the risk of becoming ill from eating it is much higher if cooked rice isn't handled the right way.' He warned that rice should never sit out on a countertop at room temperature. 'Refrigerate rice as soon as it's cooled down, and eat it within 24 hours. One misconception might be that rice that's unsafe to eat will show visible signs of being off, such as being moldy or having an unusual smell. But this might not always be the case.' And, he said, you need to be just as cautious with takeout rice, which might have even more potential to do harm. 'Additives and spices in fast-food rice might mask signs that it needs discarding, and there's no way of knowing how long it was stored before being cooked to order,' he said. 'For this reason, you should probably avoid putting it in your refrigerator altogether and toss it out when the meal is over.' Sight and smell can't always save you (nor can refrigeration). If you think you'll be able to use your senses to uncover food dangers, that may not necessarily be the case, the experts said. 'Don't believe that if it smells good, it's safe to eat,' said registered dietitian Tracee Yablon Brenner. 'Actually, a good deal of harmful bacteria, such as salmonella and listeria, don't influence the smell, taste or appearance of food. Bacteria that's spoiled might make some food smell terrible, but bacteria also can flourish unnoticed.' As handy as refrigeration is, it's not foolproof, said Jason Reese, an attorney who specializes in foodborne illnesses and personal injury. 'One of the biggest misconceptions I've seen is the belief that cold temperatures and refrigeration completely stop the growth of bacteria,' he said. 'While it can slow growth, it doesn't totally eliminate it, especially for dangerous pathogens, including listeria.' Still, keeping your fridge at the proper temperature is very important. 'Higher refrigerator temperatures can facilitate pathogen growth, which increases the risk of illness and more serious complications,' D'Amico said. 'The preferred refrigeration temperature is 2° to 4° Celsius (35.6° to 39.2° Fahrenheit), but studies have shown that average consumer refrigerator temperature is closer to 7° C (44.6° F).' Lazy mistakes you should stop making. If you're in the habit of tossing a half-eaten bowl or can of food directly into the fridge, you may want to rethink that, Le said. 'Uncovered foods can easily incubate and spread microorganisms, as the air in the refrigerator is constantly moving and can transport spores around to other foods.' If you've served a meal and are enjoying just sitting around the table afterward, don't forget that food needs to be refrigerated quickly, said Mitzi Baum, CEO of the nonprofit Stop Foodborne Illness. 'Bacteria are always on the move and can grow in perishable foods like meat, eggs, salads, cut fruit and casseroles within as little as two hours,' she said. And if you happen to hear something on the news about a food recall, don't ignore it. 'Take recalls seriously,' she added. 'When a product is recalled, consumers should act quickly to remove it from their homes.' Give yourself permission to waste food. 'If you aren't sure how long food has been in the fridge, throw it away,' Taylor said. But to prevent future food waste, he had this handy idea: 'Keep a roll of painter's tape and a permanent marker in your kitchen, so you can easily label items with names and dates when you store them. Always review food labels for expiration and 'best by' dates, as well as serving and safe storage directions.' 'If you're serious about avoiding getting sick from the food you eat, it always makes sense to make practical decisions,' Atkinson said. 'The old adage 'if in doubt, throw it out' is a solid rule of thumb when it comes to food safety, and while it might feel wasteful at times to throw out food that's suspect, you'll feel better knowing you're taking fewer risks.'This article originally appeared on HuffPost.
Buzz Feed
22-02-2025
- Health
- Buzz Feed
These Are The Most Dangerous Foods In Your Refrigerator, According To Foodborne Illness Experts
You open up your fridge all the time — out of hunger, boredom or simply a need to find something to cook for dinner. As great as it is to have food standing by whenever you need it, there are also dangers lurking in that chilly appliance. Is there bacteria brewing in three-day-old cooked rice? Or on the fresh salad greens? Or maybe that raw chicken that's dripping everywhere? We talked to experts about the foods that can pose the greatest danger to health. First, it's important to understand your level of risk. 'The truth is, all food can potentially cause food poisoning,' said Dr. Daniel Atkinson, clinical lead at an online health care service company. 'Food that's been left out too long, has been kept in the fridge past its use-by date or leftovers that aren't reheated properly can all be contaminated with harmful bacteria.' Be careful with high-protein foods, fresh vegetables and cooked rice. There are general categories of food that deserve extra care in their storage. If you're looking for the most likely culprits, 'Think of those high-protein foods that pathogens love, like meat, fish, milk, cheese and eggs,' said Matt Taylor, senior manager of food consulting at the NSF, a nonprofit organization that develops and certifies standards for food safety and sanitation. His view was echoed by consulting food scientist Bryan Quoc Le, who pointed to other high-protein culprits like Mexican soft cheese, smoked fish and unpasteurized milk. Another concern is what's called 'ready to eat' meat or poultry, which includes deli meats sliced at the counter, said University of Connecticut associate professor Dennis D'Amico, whose expertise includes food microbiology and safety. He also said that pathogens can contaminate fresh produce, including mushrooms, leafy green prepackaged salads and sprouts. 'Most fresh produce should be washed and scrubbed with a produce brush at home,' he said. 'Just remember to clean and sanitize the scrubbing brush.' Another possible danger comes in cooked rice, which Atkinson explained: 'Before it's even cooked, rice can contain spores of a bacteria known as Bacillus cereus,' he said. ' This bacteria can still pose a threat after rice has been cooked, and the risk of becoming ill from eating it is much higher if cooked rice isn't handled the right way.' He warned that rice should never sit out on a countertop at room temperature. 'Refrigerate rice as soon as it's cooled down, and eat it within 24 hours. One misconception might be that rice that's unsafe to eat will show visible signs of being off, such as being moldy or having an unusual smell. But this might not always be the case.' And, he said, you need to be just as cautious with takeout rice, which might have even more potential to do harm. 'Additives and spices in fast-food rice might mask signs that it needs discarding, and there's no way of knowing how long it was stored before being cooked to order,' he said. 'For this reason, you should probably avoid putting it in your refrigerator altogether and toss it out when the meal is over.' If you think you'll be able to use your senses to uncover food dangers, that may not necessarily be the case, the experts said. 'Don't believe that if it smells good, it's safe to eat,' said registered dietitian Tracee Yablon Brenner. 'Actually, a good deal of harmful bacteria, such as salmonella and listeria, don't influence the smell, taste or appearance of food. Bacteria that's spoiled might make some food smell terrible, but bacteria also can flourish unnoticed.' As handy as refrigeration is, it's not foolproof, said Jason Reese, an attorney who specializes in foodborne illnesses and personal injury. 'One of the biggest misconceptions I've seen is the belief that cold temperatures and refrigeration completely stop the growth of bacteria,' he said. 'While it can slow growth, it doesn't totally eliminate it, especially for dangerous pathogens, including listeria.' Still, keeping your fridge at the proper temperature is very important. 'Higher refrigerator temperatures can facilitate pathogen growth, which increases the risk of illness and more serious complications,' D'Amico said. 'The preferred refrigeration temperature is 2° to 4° Celsius (35.6° to 39.2° Fahrenheit), but studies have shown that average consumer refrigerator temperature is closer to 7° C (44.6° F).' Lazy mistakes you should stop making. If you're in the habit of tossing a half-eaten bowl or can of food directly into the fridge, you may want to rethink that, Le said. 'Uncovered foods can easily incubate and spread microorganisms, as the air in the refrigerator is constantly moving and can transport spores around to other foods.' If you've served a meal and are enjoying just sitting around the table afterward, don't forget that food needs to be refrigerated quickly, said Mitzi Baum, CEO of the nonprofit Stop Foodborne Illness. 'Bacteria are always on the move and can grow in perishable foods like meat, eggs, salads, cut fruit and casseroles within as little as two hours,' she said. And if you happen to hear something on the news about a food recall, don't ignore it. 'Take recalls seriously,' she added. 'When a product is recalled, consumers should act quickly to remove it from their homes.' 'If you aren't sure how long food has been in the fridge, throw it away,' Taylor said. But to prevent future food waste, he had this handy idea: 'Keep a roll of painter's tape and a permanent marker in your kitchen, so you can easily label items with names and dates when you store them. Always review food labels for expiration and 'best by' dates, as well as serving and safe storage directions.' 'If you're serious about avoiding getting sick from the food you eat, it always makes sense to make practical decisions,' Atkinson said. 'The old adage 'if in doubt, throw it out' is a solid rule of thumb when it comes to food safety, and while it might feel wasteful at times to throw out food that's suspect, you'll feel better knowing you're taking fewer risks.' HuffPost.
