Latest news with #Salmonella
Time of India
an hour ago
- Health
- Time of India
Why should you avoid eating raw salads in monsoons?
Monsoons bring with them a wave of happiness as well as agony. This is because despite the respite from summer heat this season brings, it also brings in a wave of infections and ailments that can easily take a toll on health and well-being. This happens due to the humid weather, which makes it favorable for the bacteria and parasites to thrive and grow. This is why eating mindfully in this season is essential. While there's no denying that raw salads are usually a great option for health and nutrition, consuming them during the rainy season can do more harm than good. Here's why health experts advise limiting or avoiding raw salads in monsoons. Higher Risk of Bacterial Contamination: Raw vegetables used in salads—like lettuce, tomatoes, cucumbers, and spinach—are often contaminated with bacteria such as E. coli, Salmonella, and Listeria during the monsoon due to muddy water and poor washing practices. These pathogens thrive in warm, moist environments and can cause severe stomach infections. Washed But Not Safe Even thorough washing may not remove all microbes, especially when water quality is poor. According to a study published in the International Journal of Food Microbiology, even clean-looking produce can carry harmful microorganisms if they were irrigated with contaminated water or handled without hygiene. The monsoon season exacerbates this problem. Risk of Parasitic Infections: Many raw vegetables carry microscopic parasites like Giardia lamblia and Entamoeba histolytica, which are particularly active during monsoon. These can cause prolonged digestive issues, including diarrhea, bloating, and abdominal cramps. Cooking vegetables helps kill these organisms, but raw salads leave you exposed. Weakening Digestive Fire (Agni) According to Ayurveda, the monsoon season weakens digestive strength, or 'Agni.' Raw salads, being fibrous and cooling in nature, are harder to digest during this time. This can result in indigestion, gas, and discomfort. Lightly sautéed or steamed vegetables are preferred to support the digestive system. Food Spoilage Is Faster in Humidity Monsoon humidity accelerates spoilage. Pre-cut salads sold outside or stored for long durations can become stale quickly and harbor mold or fungus. A study in the Journal of Food Protection revealed that pre-prepared salads had higher microbial loads in humid conditions, especially if stored at improper temperatures.
Time of India
10 hours ago
- Health
- Time of India
Dubai pistachio chocolate spread linked to salmonella outbreak: What you need to know
A popular pistachio-cocoa spread sold in the US has been linked to a Salmonella outbreak, causing illness in several people, including one who was hospitalised. The spread, made by a Turkish company and sold at World Market stores, is now being recalled nationwide. Tired of too many ads? go ad free now Salmonella is a harmful bacterium that can cause stomach pain, diarrhoea, fever, and vomiting. It can be very serious, especially for young children, older adults, and people with weak immune systems Salmonella found in popular pistachio cocoa spread sold nationwide According to reports, on July 14, 2025, World Market and the FDA announced a recall after the Minnesota Department of Agriculture detected Salmonella during routine testing. The recall involves Emek Gıda's Spread Pistachio Cacao Cream with Kadayif, a pistachio-cocoa spread manufactured by a Turkish company and sold at World Market stores across more than 30 US states, including Alabama, California, Florida, Illinois, Minnesota, New York, Texas, Virginia, Washington, and Wisconsin. Source: The CDC later confirmed four cases of illness linked to this pistachio cream product, including one hospitalisation. Consumers who have purchased the affected 9.7 oz jars labeled with 'Dubai' are strongly advised not to consume the product. Salmonella is a harmful bacterium that can cause serious and sometimes fatal infections, especially in young children, the elderly, and individuals with weakened immune systems. What is Salmonella and why is it dangerous Salmonella is a common bacterial infection that affects the digestive system. It is often caused by consuming contaminated food or beverages. Symptoms include diarrhea, stomach cramps, fever, nausea, and vomiting. While many people recover without treatment, Salmonella infections can be severe, especially in young children, elderly individuals, and those with weakened immune systems. In serious cases, the infection can lead to hospitalisation or even life-threatening complications. Tired of too many ads? go ad free now This recent outbreak linked to the pistachio-cocoa spread has raised concerns about food safety standards and consumer awareness. Symptoms to watch for after consuming the Dubai chocolate spread If you or your family have consumed the recalled pistachio-cocoa spread, watch for symptoms such as diarrhea, abdominal pain, fever, and vomiting. These signs typically appear 6 hours to 6 days after infection. If symptoms are severe or persistent, especially in vulnerable groups like children or the elderly, seek medical attention immediately. Early diagnosis and treatment can help reduce complications and speed up recovery. What to do if you have a Salmonella infection If you suspect you have a Salmonella infection, contact your healthcare provider promptly. Diagnosis is typically confirmed through stool tests, and treatment may include hydration and, in some cases, antibiotics. It's also important to report your illness to local health departments to help track outbreaks and prevent further spread. Early medical intervention can prevent serious health outcomes. Also read|
Indian Express
14 hours ago
- Health
- Indian Express
Food scientist reveals two things they would never eat (one is vegetarian)
In an era where Instagram floods us with advice, distinguishing reliable guidance from fads has become increasingly challenging. Recently, a food scientist shared two foods they would never eat — ground meat and raw sprouts — sparking widespread debate online. Curious about the validity of these claims, we turned to an authority in the field, Dr Kiran Soni, Head of the Department of Nutrition & Health at Yatharth Hospital, Greater Noida, to find out if they hold up. A post shared by Hydroxide (@ Raw sprouts, often praised for their high nutrient content, also pose potential health risks. 'While sprouts are a rich source of vitamins, minerals, and fibre, they grow in warm, humid conditions ideal for bacteria like Salmonella and E. coli to thrive,' notes Dr Soni. This risk is especially concerning for vulnerable groups, including pregnant women, the elderly, and those with weakened immune systems. Dr Soni suggests using cooked sprouts to neutralise harmful bacteria while retaining much of their nutritional value. 'It's a simple step that ensures safety without compromising health benefits,' she adds. She recommends other nutrient-dense options like leafy greens, seeds, and legumes for those who wish to avoid sprouts altogether. A post shared by Hydroxide (@ Ground meat is a staple in many kitchens, serving as the foundation for dishes such as burgers, meatballs, and tacos. However, according to Dr Soni, it comes with significant safety concerns. 'The grinding process increases the surface area of the meat, allowing harmful bacteria such as E. coli and Salmonella to infiltrate more easily,' she explains. If ground meat isn't cooked to the proper temperature, these pathogens can survive and cause serious foodborne illnesses. Dr Soni advises that ground meat should always be cooked thoroughly, reaching an internal temperature of at least 71°C (160°F). She also underscores the importance of proper handling: 'Store ground meat at the correct temperature, avoid cross-contamination in the kitchen, and consume it promptly to minimise risks.' While these foods carry risks, Dr Soni emphasises that proper handling and preparation can mitigate most concerns. 'It's not about outright banning foods but about understanding how to consume them safely,' she says. Her advice aligns with broader food safety practices: Navigating food choices in a world flooded with information requires discernment. While ground meat and raw sprouts may pose risks, understanding how to handle and prepare them safely allows you to enjoy a varied and nutritious diet. As Dr Soni aptly says, 'It's all about informed choices for better health.'
Daily Mirror
14 hours ago
- Health
- Daily Mirror
Experts say you're meant to do this before you eat bananas
People hardly think to do this before taking a bite out of one of the nation's favourite fruits For years, people have been nonchalantly eating bananas straight from their fruit bowls without a second thought. But there's a crucial step many are skipping that they wouldn't dream of overlooking with other foods. Health experts have long said it is important to wash your bananas before eating the creamy fruit. It may strike you as weird to wash something when you're probably going to throw the freshly washed skin in the bin anyway, but this could change your mind next time you fancy a banana. The Huffington Post has previously highlighted that bananas, despite their tougher exterior, should be treated like any other fruit and given a good rinse. Tamika Sims, senior director of food technology communications at the International Food Information Council, told the publication: "You should be washing produce that has a peel with clean running water, even if you plan to discard it." She added that this hygienic habit was "best practice in safe food handling to minimise the transfer of dirt or microbes that may be on the skin to the fruit". Sims added: "Even if it feels counterintuitive, you should wash first." Despite the fact that you might peel a banana and chuck the skin, washing it is essential to get rid of any lurking dirt, bacteria, and potential pesticides from the surface, which prevents them from being transferred to your hands and subsequently into your mouth. Consuming any unwashed fruit can result in foodborne illnesses due to harmful bacteria such as Salmonella, E. coli, and listeria, not to mention the potential ingestion of pesticides and other contaminants. Unwashed produce might also harbour dirt, debris, and even insects which are not fit for consumption - and bananas are no different. Certain groups are more susceptible to food poisoning from unwashed produce, including: children under the age of 5 adults aged 65 and over pregnant women people with weakened immune systems Healthline reports that typical banana harvests often come with a coating of pesticides. The outlet claimed: "Pesticide exposure has been linked to several adverse effects on health and may increase the risk of conditions like autism, cancer, high blood pressure, diabetes, and dementia." How should you properly wash a banana? The best method is to clean a banana isn't rocket science - just hold it under cool running tap water for about 30 seconds, using your hands to brush off any visible soil. It's important to avoid soaps or detergents as they can leave harmful residues behind. Food safety specialist Trevor Craig told HuffPost readers: "If you really want to go for it, you can use a diluted vinegar solution of one part vinegar to four parts clean water to spray your food. This will help kill some bacteria and won't leave a bad taste or possibly dangerous chemicals on your food." The expert also recommended that for those eager to ensure their fruits are spotless, using a brush on thicker-skinned fruits and vegetables, like avocados, could be beneficial. He said: "Skins are often textured and have lots of space for things to fit in that you don't want to be in your finished product." Once you've finished washing, pat the banana dry with a clean kitchen towel.
Edmonton Journal
2 days ago
- Health
- Edmonton Journal
Salmonella contaminated salami recalled extended to B.C. and Saskatchewan
This advertisement has not loaded yet, but your article continues below. Nine of the 87 people made ill in six provinces are in hospital; multiple brands affected Last updated 3 minutes ago Health Canada has issued a recall for various brands of salami and cacciatore sold in B.C. and Saskatchewan due to salmonella contamination. Photo by Canadian Food Inspection Agency Health officials are adding Saskatchewan and British Columbia to the list of provinces where salami and cacciatore products connected to a salmonella outbreak were distributed. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by David Staples, Keith Gerein and others, Oilers news from Cult of Hockey, Ask EJ Anything features, the Noon News Roundup and Under the Dome newsletters. Unlimited online access to Edmonton Journal and 15 news sites with one account. Edmonton Journal ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by David Staples, Keith Gerein and others, Oilers news from Cult of Hockey, Ask EJ Anything features, the Noon News Roundup and Under the Dome newsletters. Unlimited online access to Edmonton Journal and 15 news sites with one account. Edmonton Journal ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors The Public Health Agency of Canada says 87 people have now gotten sick after eating contaminated lunch meat, with nine of those people landing in the hospital. The federal health agency previously reported the contaminated products were sold in Ontario, Alberta, Manitoba and Quebec. Salmonella is a bacterial illness that can result in severe and potentially deadly infections, particularly for children, pregnant people, the elderly and those with weakened immune systems. Get the latest headlines, breaking news and columns. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again Healthy people may experience short-term fever, headache, vomiting, nausea, cramps and diarrhea. The Canadian Food Inspection Agency has recalled over 65 products linked to the outbreak, including Rea brand salamis, Bona brand salamis, Cosmo's Smoked Meats, Imperial Meats and other brands sold in grocery stores, specialty markets, restaurants, cafes, delis and butcher shops. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our daily newsletter, Posted, here. This advertisement has not loaded yet.
