High prevalence of Campylobacter in broiler flocks is a crucial factor for food poisoning frequency in humans.

High prevalence of Campylobacter in broiler flocks is a crucial factor for food poisoning frequency in humans. Jpn J Infect Dis. 2017 Sep 11;: Authors: Yamazaki W, Sabike II, Sekiguchi S PMID: 28890515 [PubMed - as supplied by publisher]
Source: Japanese Journal of Infectious Diseases - Category: Infectious Diseases Authors: Tags: Jpn J Infect Dis Source Type: research

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(NEW YORK) — Go ahead and rinse your cranberries, potatoes and green beans. But food experts say don’t — repeat don’t — wash the turkey before popping it in the oven on Thanksgiving Day. They say that could spread the germs lurking on your turkey in the kitchen sink or nearby food. But it’s been a challenge trying to convince cooks to stop rinsing off raw poultry. “If your mother did it and your grandmother did it, and suddenly the (government) says not to wash your turkey, you may take some time to adjust,” said Drusilla Banks, who teaches food sanitation for the University ...
Source: TIME: Health - Category: Consumer Health News Authors: Tags: Uncategorized Food Holidays onetime Source Type: news
Abstract In Japan, from 2000 to 2018, for Vibrio parahaemolyticus and Salmonella food poisonings, the annual number of the outbreaks and that of the patients decreased exponentially though the size of the individual outbreaks (the number of patients per outbreak) tended to become larger. For food poisonings caused by Campylobacter, the annual number of the outbreaks increased exponentially while the outbreak size became smaller and the annual number of the patients remained almost unchanged. For food poisoning caused by norovirus, both the number of the outbreaks and that of the patients remained high throughout. ...
Source: Japanese Journal of Infectious Diseases - Category: Infectious Diseases Authors: Tags: Jpn J Infect Dis Source Type: research
One in 17 chickens sold in Tesco contains the highest level of campylobacter, which is the most common cause of food poisoning. Lidl had the lowest amount of contaminated poultry of the top UK supermarkets.
Source: the Mail online | Health - Category: Consumer Health News Source Type: news
Conclusion Starter cultures are an important tool that contributes to ensure the safety of fermented meat products. Indeed, the microorganisms that constitute starter cultures may inhibit or reduce the growth of spoilage and/or pathogenic populations through mechanisms, such as production of certain metabolites or competitive exclusion. Thus, the use of starter cultures may reduce the need for chemical additives, such as nitrites and nitrates. Furthermore, the lower residual levels of nitrates and nitrites detected in fermented meat products inoculated with starter cultures are due to the ability of starters to metabolize...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
Farmed chickens often carry diseases like Campylobacter, which can cause food poisoning, but faecal transplants dramatically slow the spread of the bacteria
Source: New Scientist - Health - Category: Consumer Health News Source Type: research
Conclusions Urticaria and recurrent bouts of mild unexplained anaphylaxis were triggered by C. jejuni infection. The allergic and gastrointestinal symptoms resolved after antibiotic treatment. Gastrointestinal (and other) infections should be looked for in patients with urticaria or anaphylaxis
Source: Infectious Diseases in Clinical Practice - Category: Infectious Diseases Tags: Review Articles Source Type: research
(Natural News) Butchers and small-scale farm shops are currently being scrutinized by the Food Standard Agency (FSA) amidst allegations that they are selling chicken contaminated with the food poisoning bacterium Campylobacter, according to a report by The Daily Mail. The FSA has determined 54 percent of chicken sold on High Street (a primary business street market...
Source: NaturalNews.com - Category: Consumer Health News Source Type: news
The bug campylobacter, present in some chickens, is the leading cause of food poisoning in the UK.
Source: BBC News | Health | UK Edition - Category: Consumer Health News Source Type: news
Abstract  In norovirus and Campylobacter food poisonings, the frequencies of the number of patients per incident and that of the number of eaters per incident followed lognormal distribution, and their respective medians were 12~27 and 23~48 for norovirus food poisoning and 5~8 and 9~21 for Campylobacter food poisoning. The lognormal frequency distribution of eaters could be simulated by assuming that people are attracted more to a dish that has already attracted many. The number of patients per incident and that of eaters per incident were not necessarily inter-correlated; the frequencies of the attack rates ...
Source: Japanese Journal of Infectious Diseases - Category: Infectious Diseases Authors: Tags: Jpn J Infect Dis Source Type: research
Conclusion There's no need to panic about the results of this study. Bacteria are everywhere, so it's no surprise to find them growing in kitchens. The researchers say sponges, being porous and usually damp, represent ideal conditions for bacteria to grow. The study found that one of the most dominant types of bacteria came from the Moraxella family. These bacteria are often found on human skin, so it's likely they got onto the sponges from people's hands. Moraxella are also linked to the unpleasant smell sometimes found after laundry has taken longer to dry, so they seem to be common in the household environment.  T...
Source: NHS News Feed - Category: Consumer Health News Tags: Lifestyle/exercise Source Type: news
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