The latest round of foodborne illnesses from Romaine lettuce, pasta salads, veggie trays and even Ritz and Goldfish crackers leaves us wondering if foodborne illnesses are on the rise.
The Center for Disease Control suggests some types of foodborne illnesses may be increasing in the U.S., but the issue is complex and linked to multiple factors. University of Vermont food science professor Catherine Donnelly says upticks in foodborne illness may be partly due to better surveillance, reporting and investigation, along with tools to identify contamination in food.
Foodborne illness hits one in six Americans every year, according to the Center for Disease Control. The CDC estimates that 48 million people get sick due to one of 31 pathogens, and about 128,000 people end up in the hospital. Of those, 3,000 die each year of a foodborne illness.
Symptoms of foodborne illness are similar to flu symptoms — diarrhea, stomach pains, nausea and vomiting. And if you're ever had it, you know it's no fun at all.
Any type of food, even healthy greens, can harbor pathogens. And as food imports have risen, so have foodborne illnesses. Some 95 percent of the seafood consumed in the U.S is imported, 50 percent of fresh fruit and 25 percent of vegetables are imported. Other countries may not have the same standards as the U.S. In addition, people now tend to eat more fresh produce than in the past, further increasing risks. That's because fresh produce doesn't undergo a process like cooking or canning that destroys bacteria or viruses.
How can we prevent foodborne illnesses?
Tufts University Health & Nutrition letter and the CDC have some recommendations:
—Wash your hands and surfaces often — before and after preparing food and eating.
—Separate foods. Don't cross-contaminate by putting raw meat or poultry on the same cutting boards as fresh produce. Keep it separate in your grocery cart, your fridge, your counters and cutting boards.
—Cook to the right temperature — 165 degrees for poultry; 155 degrees for ground beef and pork; 145 degrees for fish and whole cuts of meat. Use a thermometer to be sure.
—Chill quickly. The faster food gets cooled to 41 degrees or below, the better. Never leave food on your counter or at room temperature for more than 2 hours.
—Rinse your fruits and vegetables before eating. Plain water works just fine. However, don't rewash pre-washed, bagged greens. The risk of transferring bacteria already lurking in your kitchen is greater than the risk that some contaminants may have made it through the commercial washing process. Using soap isn't a good idea because washing with soap increases the risk of ingesting soap residue. The CDC also does not recommend special produce washes.
—Resist the urge to wash meats or poultry before cooking. Washing them has not been found to prevent illness and it can spread bacteria to other foods, utensils and surfaces.
—Eat your hamburgers well done, so that they are cooked to 155 degrees.
Q and A
Q: Do nut butters have the same nutritional value and health benefits as raw and roasted nuts?
A: Nuts are a good source of unsaturated fats, protein, fiber and essential fatty acids as well as vitamin E, trace minerals, phytosterols and other bioactive components. Large observational studies have suggested that consuming a small handful of whole nuts at least 3 to 5 times per week is associate with reduced risk for premature death, coronary heart disease, type 2 diabetes and certain cancers. In comparison, we know very little about the health effects of the different types of nut butters. We can assume the nutrient composition of a ground nut is similar to that of the whole nut; therefore, the health effects of the nut butter are likely to be similar. The exception is when the nut butter contains additional ingredients not present in the whole nut. Nut butters made with added fat, sugar and salt will likely detract from the health benefits compared to whole nuts. This may be one of the reasons why we do not see a clear benefit of peanut butter. That is, studies to date have not necessarily distinguished between products with only freshly ground nuts versus those made with added ingredients (or added fat, sugar and salt). Nut and seed butters can be part of a healthy overall eating pattern, in addition to whole nuts and seeds. When choosing nut butters, choose those without added fats, sugar and salt as indicated on the ingredient list. — Tufts University Health & Nutrition Letter.
Charlyn Fargo is a registered dietitian at Hy-Vee in Springfield, Ill., and the media representative for the Illinois Academy of Nutrition and Dietetics. For comments or questions, contact her at [email protected] or follow her on Twitter @Nutrition Rd. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
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