Latest news with #foodborneillness
Yahoo
3 days ago
- General
- Yahoo
Salmonella outbreak expands after cucumber recall; dozens sick
(WTVO) — Dozens of consumers have fallen ill as a salmonella outbreak continues to expand after a cucumber recall that was put into place by the FDA on April 29th. The specific cucumbers that have been recalled are the ones grown by Bedner Growers and distributed by Fresh Start Produce Sales. The FDA and CDC are still investigating the outbreak as dozens of consumers in multiple states, including Illinois. Salmonella infections can happen 12 to 72 hours after eating food that is contaminated. Symptoms of Diarrhea, fever and abdominal cramps can last from four to seven days, according to the . Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Daily Mail
3 days ago
- Health
- Daily Mail
How different kitchen items can cause life-changing illnesses
Kitchens are usually home to the most delicious items in your house, but mounting research has revealed that almost every appliance can also make you incredibly sick. From countertops and sinks to refrigerators and microwaves, scientists have found some disturbing links between these items and conditions like cancer, dementia, and sepsis. The Centers for Disease Control and Prevention (CDC) has estimated that 48 million people in the U.S. get sick from foodborne diseases each year, leading to 128,000 hospitalizations and 3,000 deaths. While food poisoning cases involving salmonella, listeria, norovirus, and E coli contribute to many kitchen-related illnesses and deaths, contaminated food is not the only thing people have to worry about. Here are 11 of the most concerning ways danger could be lurking in your kitchen. Countertops Kitchen counters can harbor a load of harmful pathogens due to poor cleaning habits and cross-contamination between different foods being prepared. Dr Darin Detwiler, a food safety expert at Northeastern University in Boston, recently told Daily Mail that the number of food poisoning outbreaks has continued to grow since the CDC's last full review of the problem in 2019. 'Each time you wipe a countertop or rinse a dish, you risk transferring millions of harmful microbes to your hands, cooking tools, and food,' Dr Detwiler added. Sponges The tool many people use to clean their kitchen counters may be an even more dangerous hiding place for germs. The moist environment of a sponge makes them notoriously one of the dirtiest items in the kitchen. Food safety expert Sylvia Anderson told the Daily Mail that a sponge's porous structure and ability to soak up water makes it an ideal incubator for microorganisms. 'Bacteria from sponges can transfer to dishes, counters, and hands, leading to foodborne illnesses or infections,' she added. In 2017 a study in Scientific Reports analyzed microbial communities in used kitchen sponges and found 45 billion bacteria per square centimeter of sponge. That same report revealed that these microbial colonies can cause skin infections, especially among individuals with weakened immune systems. Specifically, scientists have found that dirty sponges can carry Staphylococcus aureus and Pseudomonas aeruginosa, potentially deadly bacteria that cause skin infections if transferred to hands or open wounds. Sinks Another place where sponges are often used or kept, kitchen sinks are notorious traps for harmful pathogens that can cause food poisoning. They can become reservoirs for pathogens like E coli, salmonella, and pseudomonas due to food residue and moisture building up on the sink surface or in the drains. A 2016 study in Journal of Applied Microbiology found that kitchen sinks are often more contaminated than toilets, with biofilms harboring bacteria that can contaminate food or utensils, leading to food poisoning. Cutting boards Even if someone tries to stay safe by practicing good hygiene in their kitchen, germs will find you. Cutting boards are filled with harmful bacteria, and are perhaps the riskiest kitchen utensil when it comes to contracting infections. 'Cross-contamination is the biggest concern. If you use the same chopping board for raw meat and vegetables without washing it, bacteria like Campylobacter or E coli can transfer to ready-to-eat foods, leading to serious illness,' Anderson told the Daily Mail. One 2023 study by the UK's Food Standards Agency found about half of household cutting boards harbor bacteria. These pathogens include salmonella and campylobacter, which are leading causes of diarrheal disease. The study concluded that you may be safer opting for a wooden cutting board over a plastic one. 'Wooden boards are naturally antimicrobial but need regular oiling to prevent cracking. Plastic boards, while dishwasher safe, can develop deep cuts that trap bacteria, making thorough cleaning difficult,' Anderson warned. Dishwashers A new study has found that dishwashers may be a secret cause of the rising rates of dementia throughout the world. Scientists from the University of Queensland warned that placing plastic items in the dishwasher leads to the release of toxic microplastics, which can then contaminate other utensils. Microplastics are small enough to breach biological barriers such as the blood-brain barrier, raising concerns about their potential impact on human health and brain function. These particles have been linked not only to dementia, but also to cancer, heart disease, and fertility issues. The 2025 study found that a single dishwasher cycle involving plastic plates, bowls, cups, and cutlery can release nearly a million particles. Refrigerators According to Professor Judith Evans, of London South Bank University, and Oleskii Omelchenko, a PhD researcher at the Quadram Institute, your refrigerator could be a breeding ground for disease. Although this everyday appliance is meant to keep your food fresh and safe, fridges can help bacteria grow if the temperature is not right. However, the experts warn that even a 'well-chilled' fridge could harbor invisible dangers if you don't take the right precautions. A 2020 study in Food Control found that refrigerator temperatures above 41°F (5°C) can allow pathogens like listeria or salmonella to survive, potentially contributing to foodborne illness. 'Part of the problem is that many fridges lack an accurate, accessible way to monitor their internal temperature,' Evans and Omelchenko said in The Conversation. 'On top of that, every time you open the door, warm air rushes in. The longer the door stays open, especially if you're lingering while choosing a snack, the more the internal temperature climbs toward room temperature, creating a more suitable environment for bacteria to thrive.' Gas stoves According to Dr Ben Ewald, gas stoves are among the most dangerous household appliances today. 'Living with a gas stove is the health equivalent of living with a smoker,' he warned. Studies have shown that tiny but harmful nanoparticles, such as nitrogen dioxide, produced by the flames are the perfect size to flow into the human respiratory system and stick to your lungs, triggering several respiratory illnesses. Dr Ewald warned that breathing in these particles while cooking can lead to acute asthma, increased allergies, and even pneumonia. Scientists said the flames also release formaldehyde, which is another respiratory irritant, and tiny amounts of benzene, a known carcinogen. A 2023 study in Environmental Health Perspectives found that 12.7 per cent of childhood asthma cases in the U.S. could be attributed to gas stove emissions. Cookware As for the pots and pans you're placing on these gas burners, non-stick cookware is coated with chemicals now linked to severe hormone dysfunction. Scientists have repeatedly warned about the dangers of PFAS. These toxins are called 'forever chemicals' because they can linger in the environment for thousands of years. Multiple studies have been linked to everything from cancer to infertility. Dr Nathan Cohen, an expert in environmental medicine and public health at Mount Sinai Health in New York, said that these recent findings, 'should serve as a warning to women everywhere about the potentially harmful effects of PFAS when they are planning to conceive.' 'We can minimize PFAS exposure by avoiding foods that are associated with higher levels of these chemicals and by purchasing PFAS-free products.' Microwaves Microwave ovens can harbor bacteria if not cleaned properly, as food splatters create environments for microbial growth. A 2024 study in Frontiers in Microbiology investigated bacterial contamination in household appliances, including microwaves, and found bacteria like Staphylococcus aureus in uncleaned microwaves. These bacteria can cause infections if transferred to food or surfaces. S. aureus can cause severe infections, including sepsis, if it enters the bloodstream through contaminated food or wounds. Laundry machines Cancer can be caused by exposure to toxic chemicals, radiation, or environmental pollutants. Laundry machines can contribute to cancer risk by dispersing chemical residues from detergents, solvents from dry-cleaned clothes, or microplastics into the clothes you wear. Some detergents may also contain cancer-causing compounds that persist on clothes or in the environment long after the wash cycle. The 2011 Air Quality, Atmosphere and Health study confirmed that scented detergents and dryer sheets release cancer-causing volatile organic compounds like acetaldehyde and benzene through dryer vents, posing a potential risk of breathing in these toxins. Garbage cans Botulism is a rare but serious illness caused by the botulinum neurotoxin and produced by Clostridium botulinum, a spore-forming bacterium. It leads to paralysis, which can be life-threatening if untreated. Household garbage cans could contribute to botulism by harboring Clostridium botulinum spores in food waste, particularly from improperly canned or spoiled food. A 2018 case report in Journal of Medical Case Reports described two cases of foodborne botulism in Germany linked to home-canned green beans. The infections caused cranial nerve paralysis and descending quadriparesis - weakness or paralysis starting in the upper body and spreading to the legs - in a 47-year-old woman and her husband. The diagnosis was confirmed by detecting botulinum toxin type A in the woman's blood. Symptoms of the condition included dizziness, double vision, slurred speech, and breathing problems severe enough to need a machine to help them breathe.
The Independent
6 days ago
- Business
- The Independent
Here are the 10 riskiest foods to eat in the US right now
Foodborne illness affects tens of millions of Americans every year, leading to costly trips to the emergency room and massive product recalls - now a group has identified the riskiest foods on the market. Some 48 million are sickened, 128,000 go to the hospital and approximately 3,000 people die each year, according to the Centers for Disease Control and Prevention. Foodborne illness cost Americans an estimated $75 billion in medical care, lost productivity and premature deaths, according to the Department of Agriculture. The top five foodborne germs causing deaths are salmonella, toxoplasma gondii, listeria, novorvirus and campylobacte - with salmonella as the worst on the list. After a particularly fraught year, with related cases rising by a reported quarter, a new report from Consumer Reports has identified 10 foods you may want to avoid because of the risk of food poisoning. Here's what's on the list: Deli meat Last year, a Listeria outbreak linked to meats sliced at delis resulted in more than 60 cases and 10 deaths across 19 states. Some groups, including pregnant women and seniors, are more vulnerable to Listeria. It can cause a more mild intestinal illness, resulting in diarrhea and vomiting. Alternatively, it may lead to invasive illness, meaning the bacteria have spread beyond the gut. Related symptoms include fever, flu and even seizures. Listeriosis is treated with antibiotics, depending on the severity of the patient's condition. 'Even when there are no ongoing Listeria outbreaks, women who are pregnant, aged 65 or older, or have a weakened immune system should avoid deli meat or reheat it to an internal temperature of 165 degrees or until steaming hot to kill any germs,' the CDC says. Cucumbers Cucumbers have been recalled this month after people in 15 states were infected with salmonella. No deaths have been reported, but there have been nine hospitalizations and 26 cases. Most people recover from exposure without treatment in about a week. Symptoms include diarrhea, fever and stomach cramps. Raw milk products Outbreaks tied to raw milk products have been associated with salmonella, E. coli and campylobacter. 'Drinking or eating products made from raw milk can expose people to germs such as campylobacter, cryptosporidium, E. coli, listeria, brucella and salmonella,' according to the CDC. Children under the age of five, adults over the age of 65, pregnant women, and people with weakened immune systems are at a higher risk of serious illness. Amid continuous spread, the H5N1 bird flu is also a concern in raw milk products. Cotija and queso fresco cheese An outbreak of listeria in February of 2024 was tied to queso fresco and cotija cheese. That outbreak resulted in two deaths and 26 cases. Eggs In September, there were 93 cases of a salmonella outbreak tied to eggs. That was before the egg shortage tied to the spread of bird flu. Onions A major E. coli outbreak last year was tied to slivered onions served in McDonald's hamburgers. One person died and there were more than 100 cases reported across 14 states. Symptoms usually start as many as four days after swallowing the bacteria, resulting in stomach cramps, vomiting, and bloody diarrhea. Most people recover without treatment after a week. Leafy greens There have previously been E. coli outbreaks associated with leafy greens. Dozens of people were infected in late 2020, and 20 people were hospitalized. Carrots A late 2024 E. coli outbreak tied to organic carrots also resulted in one death. That outbreak infected 39 people from 18 states. Of those, 15 were hospitalized. Basil Last spring, a salmonella outbreak linked to fresh basil resulted in 36 cases across 14 states. There were four hospitalizations.
Daily Mail
26-05-2025
- Health
- Daily Mail
Fears of cover-up as boy, 9, left fighting for life with organ failure after eating tainted 'health' food
When Colton George became so sick he had to leave his basketball game early, his parents never imagined just days later, the little boy would be in the hospital fighting for his life. Colton, from Avon, Indiana, spent his 10th birthday in the hospital critically ill and in kidney failure last November. Tests revealed he had E. coli - the same strain that was involved in an outbreak last fall linked to a farm that grew romaine lettuce. Ninety people were sickened across 15 states and one died. However, officials didn't issue any public notices about the outbreak, as is common practice, and the company behind the tainted lettuce has not been revealed. A recall of the produce was never issued. The FDA closed its investigation into the outbreak and said the threat to public health was over so it did not have to issue a notice. Now, the Georges, who said they wrote and called the FDA dozens of times looking for answers but received no response, are suing the company they believe is responsible for their son's near-death experience - though it has still not been confirmed. However, through the lawsuit, the family's attorney was able to acquire documents that he says show the lettuce was produced by Taylor Farms, a large producer of salads and vegetables based in California. The company denies it was the source of the outbreak and the FDA said it would not share information pertaining to the source. Colton's father, Chris George, said: 'There's just no transparency at all from the federal government, and we're taxpayers, and I think that we should have the name of the supplier that made my son sick.' Chris said in April: 'We know [the source] was romaine lettuce, but they won't say who supplied the romaine lettuce.' An internal FDA memo linked the outbreak to a single lettuce processor, but it did not list the grower and the public was never notified. Colton spent 18 days in the hospital, including 14 on dialysis to treat his kidney failure from the E. coli. His parents say he is now doing better and off his medications. 'It's really traumatizing when I get reminded of [the sickness]. I just start tearing up, because I do not want... I don't want anybody to remind me of that,' Colton told local outlet WTHR. The outbreak appears to have begun in St. Louis, Missouri, where a group of high school students ate salads served by a local catering company and were soon doubled over in pain and hospitalized. While about 90 cases were recorded, there were likely dozens of others given that not everyone who gets E. coli seeks medical attention. Colton's E. coli culture showed it was a genetic match to the strain involved in that outbreak. E. Coli is a bacterium that causes a range of upsetting and potentially life-threatening gastrointestinal symptoms, including watery and sometimes bloody diarrhea, nausea, vomiting, stomach pains, low fever and fatigue. In some instances, it can destroy blood vessels in the kidneys, leading to kidney failure - such as what Colton experienced. Leafy greens, lettuce, and other vegetables are among the foods that pose a risk of E. coli contamination. Romaine lettuce and bagged salads are responsible for the most deaths, according to a Consumer Reports analysis of food recalls over the past six years. Produce commonly becomes contaminated with E. coli through run off from nearby livestock feces. Other families have joined the Georges in their lawsuit against Taylor Farms - the same grower that sparked an E. coli outbreak linked to sliced onions used on McDonald's hamburgers. Taylor Farms told WTHR it 'was not the source of the referenced 2024 E. coli outbreak. 'We perform extensive raw and finished product testing on all our product and there was no evidence of contamination. Any reporting that connects Taylor Farms products to these heartbreaking illnesses is dangerous, irresponsible and unfair to the impacted families.' The Georges' lawsuit is asking for damages for the more than $20,000 in medical bills and the cost of lost travel expenses as Colton had to be transferred to a hospital further away from his home, as well as payment for emotional distress and coverage of lost wages.
Yahoo
24-05-2025
- Health
- Yahoo
The Watermelon Cutting Mistake That Could Make You Sick
When watermelon season finally comes around it's always exciting to see these green-striped beauties waiting to be picked up from the grocery stores or farms. However, once you pick out the best watermelon, the last thing you want to do is slice into it before giving it a thorough wash. This rule applies to any type of produce whether we're eating the rind or not. The reason behind this is that produce, from the moment it starts growing to the time it reaches our homes, can be exposed to various bacteria beyond human handling. Cutting through the rind of an unwashed watermelon allows the germs on the outside to travel inside the flesh, which we then eat raw. While germs are inevitable, produce that grows close to the ground like watermelon is particularly susceptible to encountering bacterial pathogens that can lead to foodborne illnesses. In some cases, these can even be life-threatening. Harmful pathogens originate from various sources of contamination: animal feces, water runoff during precipitation events, and soil leaching into groundwater. Over the past decade, salmonella, E. coli, and listeria have been the most common bacterial pathogens linked to foodborne illnesses from fresh produce. These pathogens were also recently found in potato recalls that affected millions of people, and there was a significant recall of both pre-sliced and whole cantaloupe in 2023. Read more: 7 Costco Meats You Should Buy And 5 You Should Avoid Ingesting any of these foodborne illnesses could make anyone sick, but it is more dangerous for certain populations such as infants, young children, pregnant women, elderly individuals, and those with pre-existing illnesses or immunocompromising conditions. Different foodborne illnesses can cause varying symptoms, but flu-like symptoms are typically the most common. However, the risk of contracting foodborne illnesses, especially from melon, can be significantly reduced by thoroughly washing the fruit before cutting and eating. First, ensure your hands are washed after touching the melon. Next, fill a spray bottle with an antibacterial solution of water and distilled white vinegar or apple cider vinegar in a four-to-one ratio (four cups of water for every one cup of vinegar). Spray the entire outside surface of the melon and then scrub it with a very clean produce brush. Finally, rinse the melon thoroughly and dry it with a clean kitchen towel. Make sure any surface the watermelon touched has been thoroughly disinfected, especially if you intend to slice on it. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
