Latest news with #DarinDetwiler
Daily Mail
05-08-2025
- Health
- Daily Mail
Expert: Things you should never touch in an airport
Published: | Updated: Summer travel is in full swing, and airports across America are busier than ever with nearly 3 million passengers flying every day. Travel, especially in crowded environments like airports and airplanes, increases the potential for exposure to viruses, particularly those that spread through respiratory droplets and contact with contaminated surfaces. Common viruses people are most at risk of encountering during air travel include respiratory viruses (influenza, Covid-19 and r hinoviruses, which cause the common cold) and norovirus, which causes vomiting and diarrhea. However, more serious illnesses, including measles, are increasingly becoming a threat as international travelers and unvaccinated Americans move through airports. In a bid to keep travelers as healthy as possible, one expert is warning of the spots in the airport and on the airplane that should be approached with care. Dr Darin Detwiler, who previously served as a public health expert for the FDA , told the Daily Mail that air travel is a risky endeavor with 'people unknowingly entering an invisible battlefield of infectious threats'. However, Dr Detwiler said 'there is some good news,' adding certain habits can protect against getting sick and ruining a vacation. 'By taking strategic precautions at every stage of your journey - from your ride to the airport to the moment you retrieve your luggage - you can dramatically reduce your risk of infection.' Be Uber alert Your exposure to germs begins before you step into the terminal, Dr Detwiler said. 'Rideshares, taxis and airport shuttles can be incubators for illness, often lacking proper sanitation and ventilation between passengers,' he explained. To maximize safety, he recommends disinfecting high touch surfaces, such as seatbelt buckles, door handles and touchscreen TVs, with hand sanitizer or cleansing wipes. Opening the window can also 'improve airflow and reduce airborne virus concentration.' Meanwhile, Dr Detwiler recommends keeping your hands away from your face as your eyes, nose and mouth are direct entry points for pathogens. Security bins are dirtier than toilets Security checkpoints are some of the dirtiest areas in an airport, Dr Detwiler warns. A 2018 study found that the plastic trays used at airport security checkpoints harbored more germs than the airport toilets. Researchers took eight samples from the trays used at the Helsinki airport over the course of three weeks. When the results came back, they found that half of the samples carried some kind of respiratory disease, including influenza A, rhinovirus, adenovirus and coronavirus. In comparison, viruses were not detected in most of the samples collected from toilets. The scientists said this may be due to people paying particular attention to hand hygiene when in the bathroom. 'Much like old days when public pay phones were the most handled (and contaminated) surfaces, today those plastic security bins harbor more respiratory viruses than public toilets,' Dr Detwiler told the Daily Mail in response to the findings. To prevent the spread of germs in the security area, he recommends using hand sanitizer immediately after touching security bins, conveyor belts or fingerprint scanners. With millions of travelers from all over the world passing through airports each day, Dr Detwiler said terminals are high-risk areas for airborne illnesses like measles, flu and RSV. Airport terminals, as large, enclosed spaces with high traffic, can experience poor air quality due to various factors like emissions from vehicles and aircraft. And with millions of people breathing out potentially infectious droplets, there is a high chance of pathogens spreading. For this reason, the health expert said wearing a face mask is a good way to protect yourself. He recommends KN95 and N95 masks, as both are designed to filter out at least 95 percent of particles. If you don't feel comfortable wearing a mask all the time, focus on wearing one in crowded areas to maximize safety, 'particularly at security, near gate seating and in restrooms,' Dr Detwiler said. Other tips include maintaining your distance from anyone visibly ill (especially in boarding lines), using your phone instead of self-check-in kiosks and shared touch-screens, and staying hydrated. 'Dry air suppresses your immune system, making you more susceptible to infection,' he explains. 'So it's best to keep a drink with you at all times.' However, be wary of public drinking fountains as the dispenser buttons were one of the dirtiest surfaces in airport terminals, with 1,240 colony-forming units (CFU) of bacteria. Bathroom stall locks, in comparison, had 70 CFU. If you want to your take safety protocols up a notch, Dr Detwiler adds, 'you could consider wearing disposable gloves around the terminal, but remember to remove them safely and sanitize afterward.' Beware of the buffets in airport lounges The expert said premium airport lounges may offer a quieter atmosphere, but they're not immune from contamination, 'especially when it comes to shared food stations and high-touch surfaces.' He advises avoiding self-serve buffets and opting for packaged or made-to-order meals instead. He also recommends disinfecting tables and seating areas before eating. The bathrooms and shower facilities in airport lounges are also riddled with germs, so he always uses a napkin or paper towel to open bathroom doors and touch water faucets. Boarding the plane and flying Once on the plane, you're packed into a small space and exposed to an exponential amount of droplets and pathogens. While Dr Detwiler said an aircraft's High-Efficiency Particulate Air (HEPA) filters remove 99.9 percent of airborne particles, including bacteria and viruses, the biggest risk is proximity to other passengers, especially those coughing or sneezing. The former FDA employee, who is also an ardent traveler, said he always picks a window seat to reduce encounters with passers-by. He also always keeps his air vent open and pointed slightly downward to 'create an airflow barrier.' Before taking his seat, he uses sanitizing wipes to clean high-touch areas, including the tray table, armrests, seatbelt buckle and touchscreens. One 2015 study found that tray tables were the dirtiest spots on a plane. Results showed they had 2,155 CFU per square inch, far more than the bathroom flush button (265 CFU), overhead air vent (285 CFU) and seatbelt buckle (230 CFU). One of Dr Detwiler's biggest no-nos while flying is using the seatback pockets because, he says, they are rarely disinfected and may harbor bacteria. Arrival and post-flight precautions Think you're safe once you've landed? Think again. The doctor revealed the baggage claim area, customs and ground transportation all present new risks. Baggage claim belts come into contact with thousands of suitcases and hands, making them potential areas for bacteria to gather. Studies have also shown that suitcases - particularly their wheels and bases - can carry significant amounts of bacteria, sometimes exceeding levels found on surfaces like public toilet seats. Plus, 'exhaustion can make you more vulnerable as you are less alert and it is easy to let your guard down'. To keep your guard up, he recommends sanitizing your hands after collecting luggage, as your 'bag has been tossed around and handled by multiple people, moving along on conveyor belts, trolleys and cargo holds.' He also suggests keeping your mask on in customs and baggage claim as these areas are still crowded with travelers. After returning home or arriving at a hotel, shower and change into clean clothes as soon as possible, especially after long-haul flights.
Newsweek
09-07-2025
- Health
- Newsweek
Muffin Recall Update as FDA Warns of Potential Metal Parts in Products
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Wegmans Food Markets voluntarily recalled thousands of its mini muffin products because of the potential presence of metal fragments in select batches. The recall, which began on June 14 and is ongoing, encompassed multiple varieties of Wegmans-brand Mini Muffins sold in eight states and Washington, D.C. The Food and Drug Administration (FDA) classified the recall as a Class II on July 8. Newsweek emailed a Wegmans spokesperson for comment outside regular working hours. Stock photo of muffins with chocolate chips. Stock photo of muffins with chocolate chips. Getty Images Why It Matters Metal contamination, while not as immediately life-threatening as food allergens or pathogens, still poses a significant risk to consumer health. The FDA has warned that "hard or sharp foreign objects in food may cause traumatic injury including laceration and perforation of tissues of the mouth, tongue, throat, stomach and intestine as well as damage to the teeth and gums." Class II recalls are defined by the FDA as "a situation in which use of or exposure to a violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote." What To Know The impacted products include blueberry, French toast and chocolate chip mini muffins distributed in plastic clamshell packaging, with a total of more than 25,000 units flagged for potential contamination. The products were distributed across New York, Pennsylvania, Massachusetts, New Jersey, Maryland, Virginia, Washington, D.C., North Carolina and Delaware. The specific products recalled and their details include: Wegmans Mini Muffins Blueberry, 20 oz, UPC 7789053227, Best by 6/20, 8,508 units Wegmans Mini Muffins French Toast, 22 oz and 13 oz, UPC 7789058612 & 7789052435, Best by 6/22, 8,508 units Wegmans Mini Muffins Chocolate Chip, 13.5 oz, UPC 7789053223, Best by 6/21, 8,508 units Each lot is packaged in a clear plastic clamshell, clearly labeled with a Best By date and UPC. The presence of foreign objects, including metal and plastic fragments, accounted for more than 11.6 percent of all food recalls issued by the FDA and Food Safety and Inspection Service (FSIS) between 2020 and 2024, based on data from regulatory compliance company Traceone. During the same period, recalls overall increased by more than 20 percent annually. A stock image of a Wegmans store in Alexandria, Virginia. A stock image of a Wegmans store in Alexandria, Virginia. Wegmans What People Are Saying Darin Detwiler, professor of food policy at Northeastern University, previously told Newsweek: "While not as urgent as Class I recalls, Class II recalls should still be heeded, and the products should be returned or disposed of according to the instructions provided." What Happens Next Consumers may monitor updates from the FDA's recall portal. The recall will not be closed until the FDA determines corrective actions have addressed safety concerns.
Yahoo
27-06-2025
- Health
- Yahoo
Does Rice-Zempic Do Anything? What Doctors Want You to Know
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."You're probably aware that quick-fix weight loss hacks generally aren't recommended by healthcare professionals and, if you're concerned about your weight, it's always a good idea to check in with a doctor for guidance. But lately, people on TikTok are claiming rice water, a.k.a. 'rice-zempic,' has helped them lose weight. So, it's fair to wonder what this is about. While medications like Ozempic and Mounjaro have exploded in popularity, they can be pricey and aren't always accessible. That's opened the door for unproven strategies that claim to be as good as these injectables for helping people lose weight. Enter rice water for weight loss. Here's the backstory, plus what doctors and a dietitian really think about it. Meet the experts: Kunal Shah, M.D., is an assistant professor in the division of endocrinology at the Rutgers Robert Wood Johnson Medical Center. Mir Ali, M.D., is a bariatric surgeon and medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center; Scott Keatley, R.D., is co-owner of Keatley Medical Nutrition Therapy; Darin Detwiler, author of the book Food Safety: Past, Present, and Predictions and a professor at Northeastern University There are variations on Rice-zempic, but it usually includes a similar recipe that features three ingredients: unwashed rice, warm or hot water, and lime juice. People say that they let the rice steep in water overnight, remove the rice, add the lime juice, and drink the leftover starchy solution. Some note they'll drink it about a half an hour before eating, and then follow their usual diet. There are a few potential risks to keep in mind with rice water, including some food safety concerns. 'Drinking unwashed, uncooked rice water poses clear microbiological and chemical safety risks,' says Darin Detwiler, author of the book Food Safety: Past, Present, and Predictions and a professor at Northeastern University. Raw rice can carry bacterial spores like Bacillus cereus, along with residues from pesticides, herbicides, and arsenic, especially in regions where water or soil is contaminated, Detwiler points out. 'Washing rice before use helps remove surface contaminants,' Detwiler says. Skipping that step increases the likelihood of ingesting residues, especially if the rice isn't organic or clearly labeled as washed or pre-cleaned.' Separately, Mir Ali, M.D., medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center, points out that this drink is likely high in carbohydrates, noting that, in excess, they can be 'counterproductive' to weight loss. And weight regain (if you lose any in the first place) is also a risk, Dr. Ali says. 'This weight loss will be temporary because you're not making permanent, healthy, long-term changes,' he says. 'Once you stop doing this kind of thing, the weight will come back.' Also, if you have an underlying health condition like acid reflux, downing lime juice daily may exacerbate symptoms, Dr. Shah says. Maybe, but it's probably not as significant as people are hoping. 'It is relatively low-calorie—it's just starchy water,' says Dr. Ali. Rice water may cause people to feel full before a meal, leading them to eat less than they normally would, Dr. Ali says. (It's not clear where the lime juice comes in, but it may simply be used to add flavor.) But this hack has 'zero scientific backing,' says Scott Keatley, R.D., co-owner of Keatley Medical Nutrition Therapy. 'While rice water may have some nutritional benefits, such as providing a source of energy from its starch content, there is no evidence to suggest it has any properties that would significantly impact weight loss,' especially in the manner that some weight loss medications do, he says. Rice water can also make you feel bloated, points out Kunal Shah, M.D., an assistant professor in the division of endocrinology at the Rutgers Robert Wood Johnson Medical Center. 'The starch expands in your stomach and can make you feel full—but it's very short-lived,' he says. Also, doctors stress that rice water is not in the same ballpark as medications like Ozempic and Wegovy. 'It's really not metabolically helping you at all,' Dr. Shah says. 'It doesn't in any way mimic Ozempic,' Dr. Ali agrees. 'It has no hormonal effects like Ozempic.' There are some claims that rice water contains resistant starch, a complex carbohydrate that the body can't break down to be digested. (Resistant starch is linked with weight management.) But while resistant starch is usually created when rice is cooked and then cooled, it's not clear if making rice water actually has this effect. Rice itself also contains vitamins and minerals like iron, calcium, magnesium, and zinc, but it's uncertain if those nutrients transfer to rice water. If you want to lose weight and you're not sure where to start, it's a good idea to consult with a healthcare provider first, Dr. Ali says. They can give you an evaluation and provide scientifically-sound advice to help you meet your goals. But drinking rice water really isn't the safest way to lose weight, both from a food safety and overall health perspective. 'I don't want people to misconstrue this as Ozempic—it's not,' Dr. Ali says. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
New York Post
20-06-2025
- Health
- New York Post
Food expert warns ‘one of the riskiest items in the grocery store' seems healthy but can make you deathly ill
Your good health habit could actually get you seriously sick — and you wouldn't know until it's too late. While experts unanimously agree that we should all be eating more fresh, whole foods, a food policy professor has a warning: Danger lurks in your grocery store's produce aisle. Not all fruits and veggies are created equal, and a popular choice for easy meals that save you time could come with the price of contamination. 3 Prewashed bagged greens are one of the riskiest items in the grocery store. Scott Habermann – 'Prewashed bagged greens remain one of the riskiest items in the grocery store,' Darin Detwiler, a professor of food policy at Northeastern University and author of 'Food Safety: Past, Present, and Predictions,' told Huffington Post. 'When you look at past outbreaks, bagged salads have been a leading cause of foodborne illness, with some outbreaks resulting in hospitalizations, kidney failure, and even death.' Those pre-mixed bagged salads can harbor pathogens like listeria, salmonella, and E. coli and pose a higher risk for contamination through the supply chain and are among the worst offenders for food safety. According to the Centers for Disease Control and Prevention, food poisoning symptoms from bacteria like listeria or E. coli — which cause infections in the gastrointestinal tract — include nausea, vomiting, fever, abdominal pain, and diarrhea. According to a 2024 report in the Journal of Foodborne Illness, leafy greens are credited with 'up to 9.2% of known pathogen-caused foodborne illnesses' in the U.S, resulting in over 2.3 million cases of illness each year. What makes these speedy veggies particularly dicey is that heat is required to kill pathogens — and salads are typically eaten raw, making it difficult to reduce the risk of foodborne illness once they reach consumers. Contamination of these mean greens can occur at different stages of production. Produce can be contaminated during lettuce collection by pathogens in the water, soil, or air, or by wild or domesticated animals. Leafy greens are sometimes grown near large-scale cattle operations, a proximity that increases the likelihood that E. coli, salmonella, and listeria could be introduced through contaminated irrigation water. 3 Produce can be contaminated during collection by pathogens in the water, soil, or air, or by wild or domesticated animals. Pormezz – Detwiler cites manure lagoons, large pits where livestock waste is stored, as a common source of food contamination. 'Runoff from manure lagoons can seep into irrigation canals and contaminate fields with deadly bacteria like E. coli,' he said. Post-harvest, lettuce can be compromised through human handling, contaminated equipment, or water used to remove soil. Typically, lettuces from various farms are processed in a centralized area, meaning your bag of greens is more of a menagerie of fetid potential than a single source. 'Greens from different farms are mixed, washed, and packaged together, so one contaminated leaf can impact thousands of bags across multiple states,' said Detwiler. 3 Consider ditching bagged greens entirely and opting for whole heads of lettuce or loose bunches Dan Dalton/KOTO – The large vats that facilitate this washing are also an effective way to spread bacteria. To prevent the proliferation of pathogens, greens must be kept cold; if lettuce is not consistently kept at these cooler temperatures throughout the supply chain, bacteria can easily breed and reach store shelves. But refrigeration just slows bacteria growth, it doesn't kill them. Washing greens is also ineffective at removing pathogens. In fact, doing so also double down on the danger, as doing so can introduce contamination from the sink, utensils, equipment, and the compromised hands of the washer themselves. What's a leaf-eater to do? Consume carefully. Consider ditching bagged greens entirely and opting for whole heads of lettuce or loose bunches. He recommends whole heads of lettuce or spinach, which have less surface area for contamination. Just rinse the leaves under cold running water to remove dirt and surface-level bacteria. If you're bag or bust, Detwiler advises buyers to skip greens that appear wilted, slimy, or discolored and avoid those in packages that look wet, as these signs could indicate improper storage. Further, avoid subjecting your greens to drastic temperature changes. Keeping them in a hot environment or even on the counter at room temperature can create an environment for bacteria to grow and spoilage to take hold. Finally, stay up to date on recalls and double-checking expiration dates, only buying greens that you plan to use within 2 days.
Yahoo
11-06-2025
- Health
- Yahoo
The Top Food Safety Mistake You're Making With Produce
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." For some, the act of chopping, peeling and coring vegetables for half an hour after a long day can be meditative. For the rest of us, however, it's a total drag — and truly, nothing makes us crave takeout like the thought of prepping mirepoix vegetables on a work night. Our solution? Do it ahead of time. As any cook or recipe developer will tell you, tackling all (or most) of your produce prep in advance is one of the best ways to streamline the cooking process, so you can make a fresh, flavorful meal — or enjoy an easy, healthy snack — on the fly. There is, however, one small catch when it comes to pre-peeling or chopping your fresh fruit and vegetables: The moment you cut into them, they become much more vulnerable to nutrient loss, oxidation and harmful pathogens — and this only worsens if your produce sits out on the counter. So the next time you think about chopping up that beautiful lettuce for your salad be sure to avoid these food safety mistakes. Instead, learn how to properly store your prepped fruit and vegetables so they stay flavorful, fresh and ready to incorporate into your huge fans of leaving the skin on fresh produce like carrots, cucumbers, and potatoes. Not only is it a rich source of fiber and antioxidants, but the skin can also add extra flavor and texture to meals. Of course, that skin plays another vital role — it protects what's inside. 'Once fruits and vegetables are cut, peeled or processed, their protective outer layers are compromised,' says food safety expert Dr. Darin Detwiler. This leaves them vulnerable to pathogens like salmonella, listeria, and E. coli. Produce like apples and avocados will also quickly begin to oxidize, which — while harmless — is still less than appetizing. Before you even pick up a knife or peeler, make sure to give your produce a thorough scrub. Otherwise, you may contaminate your fruits and vegetables before they even get to the fridge. 'Bacteria on the outer surface can transfer inside during cutting,' says Dr. Detwiler. Waiting until after the produce is cut or peeled to wash it can be worse than not washing it all, as 'water can actually spread bacteria inward' once the skin is broken, he explains. To wash your produce, rinse under cold running water, using a designated brush to remove dirt or wax. Never use soap or bleach! Fruits and vegetables are porous, meaning they'll absorb anything you put on them, even after rinsing. If your produce is especially dirty, or you're worried about pesticides, you can also try a cold-water soak by adding 1 tsp of baking soda to every 2 cups of water (use enough water to fully submerge your produce), then soaking for 12 to 15 minutes. However you choose to wash your produce, make sure to dry it thoroughly before storing — and remember that all produce spoils faster after it's been washed, so it's best to wash it right before you're ready to use it.$5.60 at When you finally get to chopping, make sure your work station is thoroughly clean and sanitized. Good Housekeeping Recipe Editor Susan Choung recommends using a different cutting board for produce than the one you use for raw meat or seafood, which is important for preventing cross-contamination (especially if you're planning on serving produce raw). Alternatively, you can wash your cutting board with hot water and soap before using it to cut fruits and vegetables. Once you've done the hard work of selecting, cleaning, and prepping your fresh farmers' market finds, it's time to pop it straight in the produce Well, not exactly. While Dr. Detwiler recommends promptly refrigerating most produce after peeling or cutting — making sure the temperature stays at 40°F or below — not all fruits and vegetables get stored the same way, nor do they have the same shelf life. Cantaloupes, for example, are at higher risk for contamination than other fruits, says Dr. Detwiler. And as such, they should be eaten immediately once cut. Cut fruits and vegetables should never be left at room temperature for more than two hours — or one hour if the room is hotter than 90 degrees Fahrenheit, he says. Clearly labeling and dating containers is another way to ensure that fruits and vegetables get used up. Below, you can find Dr. Detwiler's recommendations for storing common fruits and vegetables after prepping, as well as an estimation of their typical shelf life. Apples: 3–5 days; use lemon juice to prevent browning Bananas: 1-2 days once peeled, though best eaten fresh; may be frozen Berries (e.g. strawberries, blueberries, and raspberries) 1–3 days; should be stored loosely covered and unwashed until ready to eat Citrus fruits: 3–4 days when sealed Melons (e.g. watermelon): 3–4 days; should be refrigerated immediately. Cantaloupe: should be consumed immediately Mangoes, papayas, and pineapples: 3–5 days; should be sealed in airtight containers Avocados: 1–2 days if covered tightly with the pit left in place Leafy greens (e.g. lettuce and spinach): 3–5 days when dried and stored with a paper towel Carrots: 1–2 weeks when submerged in water (which should be changed every 2–3 days) Bell peppers: 3–5 days in a resealable bag or airtight container Cucumbers: 1–3 days when wrapped in paper towels Tomatoes: 2–3 days if stored cut-side down Onions: 7–10 days when tightly wrapped Garlic (peeled): one week in a sealed container Mushrooms: 1–2 days; should be kept in a paper or ventilated container Broccoli and cauliflower: 3–5 days in sealed bags Celery: 1–2 weeks when wrapped in foil or submerged in water (with regular water changes) No matter how hard you try, you'll inevitably encounter a moldy or rotten piece of produce; it's simply a fact of life. The important thing is to quickly identify and toss the offending fruit or vegetable. 'If produce looks slimy, smells sour, or shows signs of mold, throw it out.' Finally, if you don't think you'll be able to use up fresh produce right away, try freezing it: Frozen berries, bananas, and leafy greens are great for adding to smoothies and soups and are often cheaper than the store-bought versions. Note it's better to freeze produce closer to the date you bought it from the store. If you waited a few days, instead, try cooking to extend its shelf life — throw it into a stir-fry, fold into a frittata or make a jam. You Might Also Like 67 Best Gifts for Women That'll Make Her Smile The Best Pillows for Every Type of Sleeper
