Latest news with #foodpoisoning
The Sun
a day ago
- General
- The Sun
The common BBQ mistake putting you at risk of TAPEWORMS – and 4 other ‘dangerous' slip ups to avoid
WITH the sun shining and summer on our doorstep, it's time to fire up your BBQ (if you haven't already). But while a bit of al fresco dining is to be welcomed, the potential nasties lurking between the juicy burgers, sharing salads and cold beers, less so. 6 It turns out a spot of food poisoning could be the least of your worries. Chances are you've heard of salmonella, listeria and but did you know that food poisoning can be fatal? And what about the risk of tapeworms - yes, you read right! There are 2.4 million cases of foodborne illness annually in the UK, according to the Food Standards Agency. Food poisoning, a type of foodborne disease caused by eating food containing toxins, causes 100,000 cases of illness each year. But infections spike in the summer - 'a potential consequence of unsafe BBQ food', the agency warns. To avoid a nasty bout of illness keeping you close to the toilet - or worse, a whole group of friends and relatives sick - be aware of these common BBQ slip-ups. MISTAKE #1: BEST OF CLUC K IT'S the classic BBQ faux pas - undercooked chicken. Even if you've got a garden full of hungry bellies, it's best to let it cook longer, to make sure it's properly cooked. Eating undercooked or raw chicken can lead to potentially deadly salmonella or campylobacter infections, which manifest as nasty stomach bugs with symptoms such as diarrhoea, cramps and vomiting, according to registered nutritional therapist, Lucia Stansbie. How to tell if you have food poisoning 'These can require medical attention and antibiotic prescriptions,' she tells Sun on Sunday Health. Sharing her tips to avoid disaster, Lucia points out that meat on the bone takes longer to cook and is harder to cook evenly - raising the risk of bacteria thriving. Opt for thin-cut slices of meat rather than massive chunks, and she also suggests a quick blast in the oven before finishing off on the grill. Check there's no pink meat, and look for clear juices when cutting into it to reduce your risk. 'A 'pro' way of checking if chicken is cooked is to use a meat thermometer, aiming for 75 degrees Celsius in the thickest part of the cut meat,' she adds. MISTAKE #2: HOT TOPIC WHILE it seems obvious, it's so easily done. How often have you enjoyed an afternoon grazing the fruits of your BBQ labours, picking at sausages, dips and salads to your heart's content? 6 We're all guilty, but in warm weather, you must avoid leaving food out in the sun, Lucia warns. 'This can speed up fermentation and bacterial overgrowth,' she says. 'This is especially true for sauces made with raw egg, which can carry salmonella.' Salmonella can cause diarrhoea, tummy pain and even fever. Lucia adds: 'Soft cheeses such as brie can carry listeria, which can spread rapidly if the cheese has been left in the sun and heat.' Most listeriosis infections come from eating chilled, ready-to-eat foods, such as pâté, pre-cut packed fruit and cold, cooked sliced meats and cured meats. The NHS says ready-to-eat foods should be consumed within four hours of taking them out of the fridge. Listeria usually only causes mild symptoms such as a high temperature, diarrhoea and nausea. However, anyone with a weakened immune system could experience far worse symptoms. They - and pregnant women - are told to avoid listeria-risk foods. THE FIVE RULES TO ALWAYS STAY SAFE THE Food Standards Agency's top five easy tips for staying safe when cooking on the barbie 1. COME CLEAN Wash your hands thoroughly before cooking and eating. Wash your utensils and serving dishes in between use, taking special care not to mix up dishes used for holding raw food with dishes for cooked food. 2. KEEP YOUR COOL Defrost your food in the fridge, NOT at room temperature, and ensure it is fully defrosted before cooking. When storing cooked food, cool it at room temperature before putting it in the fridge, but make sure you get it in the fridge within 2 hours. 3. FEEL THE HEAT Cook food at the right temperature and for the correct length of time to ensure that any harmful bacteria are killed. Turn meat regularly and move it around the barbecue to cook it evenly. 4. MARINADE MINDFULLY When applying a marinade to meat, be careful. Don't baste partially and cooked meat with a marinade that has been used on raw meat, as this can lead to cross-contamination. If you would like to apply the marinade again as a baste – boil it in a pan, and it will be safe to use. 5. CHECK IT'S DONE Always check that meat juices run clear and that no pink meat is visible when cutting through the thickest part. Remember, charred on the outside doesn't always mean cooked on the inside! A JUICY rare steak might be your go-to, but it's wise to be wary during BBQ season. Milena Mastroianni, a registered nutritional therapist, tells Sun on Sunday Health: 'There is always a low risk of raw food being contaminated with tapeworm larvae, especially beef as well as fish such as salmon and trout. 'If this gets into your body, it can cause problems such as diarrhoea and other gut-related issues, weight loss, hunger pains and even cravings for salty food.' Lucia says that medium-rare steak is less problematic, as long as the outside is well seared, 'as most bacteria live on the meat surface'. But if you are cooking minced meat products, like burgers, you must cook them all the way through. 'The surface bacteria like or listeria can get mixed all the way through when mincing the meat,' says Lucia. 'People with a weakened immune system, pregnant women, young children and the elderly should pay attention and avoid medium-rare beef steak and always go for fully cooked meat.' MISTAKE #4: TAKE A LEAF 6 IF you don't want guests heading home with a bout of food poisoning in their party bag, always make sure to wash your salad leaves. Melina says: 'Bagged salads can pose the risk of contamination from listeria, but also salmonella and due to the moist environment and the pre-cut leaves.' A study by the University of Leicester found that just a small amount of damaged leaves in a bagged salad can 'stimulate the presence of the food poisoning bug, salmonella'. 'It's always a good idea to wash salad leaves using a salad spinner, even if the bag says 'pre-washed',' says Melina. 'Discard leaves that are slimy or wilting and store the salad at the back of the fridge as it is the coldest part and will keep it fresher for longer.' MISTAKE #5: BURN BBQ, BURN BURNT food is part and parcel of a BBQ - who doesn't love a crispy sausage or charred bit of veg? But Milena warns: 'In general, cooking meat on a high temperature can increase the amount of antioxidants and harmful AGEs (advanced glycation endproducts) that are present in food.' 6 A review of the evidence published in the American Journal of Lifestyle Medicine has linked high levels of AGEs to a number of health issues from Alzheimer's disease to cancer and even cardiovascular problems. A couple of sausages isn't going to do you any harm, but regularly eating burned or charred food might put your body through too much oxidative stress. This is when the balance between free radicals and antioxidants in your body tips, leading to potential damage to cells, proteins, and DNA. Milena recommends pairing BBQ meat with plenty of antioxidant-rich fresh foods such as vegetables and colourful, well-washed, salads. 'Marinating meat is always a good idea, as it reduces the formation of harmful AGEs when grilling, while tenderising and adding flavour and moisture to any meat,' she adds.
CNN
3 days ago
- Business
- CNN
Dozens sickened in expanding salmonella outbreak linked to recalled cucumbers
Food & health Corporate newsFacebookTweetLink Follow Nearly four dozen people in 18 states have been sickened in an expanding outbreak of salmonella food poisoning tied to recalled cucumbers sent to restaurants, hospitals, cruise ships and grocery stores, including Target stores, federal health officials said Friday. At least 16 people have been hospitalized after eating cucumbers produced by Florida-based Bedner Growers and distributed by Fresh Start Produce Sales, the U.S. Centers for Disease Control and Prevention reported. The cucumbers were sold from April 29 through May 19. The outbreak includes reports of illness from people aboard six different cruise ships that departed from U.S. ports between late March and mid-April, the CDC said. The true number of sick people is likely much higher and the outbreak could affect additional states, officials said. Several companies have issued recalls for whole cucumbers and cucumbers used in a range of sandwiches, salsas and other foods linked to the outbreak. Target recalled dozens of products, including whole cucumbers, salads and vegetable rolls. The outbreak was detected during a follow-up inspection in April to a 2024 outbreak that sickened 551 people and led to 155 hospitalizations in 34 states and Washington, D.C. In that outbreak, investigators found salmonella bacteria linked to many of the illnesses in untreated canal water used at farms operated by Bedner Growers and Thomas Produce Company. As part of the new investigation, FDA officials found salmonella in a sample of Bedner Growers cucumbers at a distribution center in Pennsylvania. That sample matched the strain of salmonella that made people sick. In addition, 'multiple other strains' of salmonella were detected that match samples in a government database. CDC officials are working to determine whether additional illnesses in people match those strains. Symptoms of salmonella poisoning include diarrhea, fever, severe vomiting, dehydration and stomach cramps. Most people who get sick recover within a week. Infections can be severe in young children, older adults and people with weakened immune systems, who may require hospitalization.
CNN
3 days ago
- Business
- CNN
Dozens sickened in expanding salmonella outbreak linked to recalled cucumbers
Food & health Corporate newsFacebookTweetLink Follow Nearly four dozen people in 18 states have been sickened in an expanding outbreak of salmonella food poisoning tied to recalled cucumbers sent to restaurants, hospitals, cruise ships and grocery stores, including Target stores, federal health officials said Friday. At least 16 people have been hospitalized after eating cucumbers produced by Florida-based Bedner Growers and distributed by Fresh Start Produce Sales, the U.S. Centers for Disease Control and Prevention reported. The cucumbers were sold from April 29 through May 19. The outbreak includes reports of illness from people aboard six different cruise ships that departed from U.S. ports between late March and mid-April, the CDC said. The true number of sick people is likely much higher and the outbreak could affect additional states, officials said. Several companies have issued recalls for whole cucumbers and cucumbers used in a range of sandwiches, salsas and other foods linked to the outbreak. Target recalled dozens of products, including whole cucumbers, salads and vegetable rolls. The outbreak was detected during a follow-up inspection in April to a 2024 outbreak that sickened 551 people and led to 155 hospitalizations in 34 states and Washington, D.C. In that outbreak, investigators found salmonella bacteria linked to many of the illnesses in untreated canal water used at farms operated by Bedner Growers and Thomas Produce Company. As part of the new investigation, FDA officials found salmonella in a sample of Bedner Growers cucumbers at a distribution center in Pennsylvania. That sample matched the strain of salmonella that made people sick. In addition, 'multiple other strains' of salmonella were detected that match samples in a government database. CDC officials are working to determine whether additional illnesses in people match those strains. Symptoms of salmonella poisoning include diarrhea, fever, severe vomiting, dehydration and stomach cramps. Most people who get sick recover within a week. Infections can be severe in young children, older adults and people with weakened immune systems, who may require hospitalization.
CBS News
3 days ago
- General
- CBS News
Salmonella outbreak linked to recalled cucumbers sickens dozens across 18 states
Nearly four dozen people across 18 states are sick with salmonella food poisoning tied to recalled cucumbers, according to federal health officials. In an update shared Friday, the Centers for Disease Control and Prevention said the expanding outbreak has also led to at least 16 people being hospitalized. The recalled cucumbers, grown by Bedner Growers Inc., should no longer be for sale but were previously sold at three Bedner's Farm Fresh Markets locations in Florida and sent to stores, restaurants and other locations in multiple states. They were distributed by Fresh Start Produce Inc. between April 29 and May 19. The FDA released a list of the known businesses that sold the cucumbers, including as part of salads, salsa and sushi. "If you have cucumbers at home and can't tell where they are from, throw them away," the CDC says. The agency also recommends washing surfaces or items that may have touched the cucumbers with hot soapy water or a dishwasher. Most people infected with salmonella experience diarrhea, fever and stomach cramps, according to the CDC, with symptoms usually starting 6 hours to 6 days after consuming the bacteria. Though most people recover without treatment after 4 to 7 days, younger children, older adults and those with weakened immune systems "may experience more severe illnesses that require medical treatment or hospitalization," the CDC says. The agency advises contacting your healthcare provider if you experience any severe symptoms, including: Diarrhea for more than 3 days that is not improving, or bloody diarrhea Fever higher than 102°F Vomiting and unable to keep liquids down Dehydration signs, including not peeing much, dry mouth and throat, and feeling dizzy when standing up
Washington Post
3 days ago
- General
- Washington Post
Dozens sickened in expanding salmonella outbreak linked to recalled cucumbers
Nearly four dozen people in 18 states have been sickened in an expanding outbreak of salmonella food poisoning tied to recalled cucumbers sent to restaurants, hospitals, cruise ships and grocery stores, including Target stores, federal health officials said Friday. At least 16 people have been hospitalized after eating cucumbers produced by Florida-based Bedner Growers and distributed by Fresh Start Produce Sales, the U.S. Centers for Disease Control and Prevention reported. The cucumbers were sold from April 29 through May 19.
