Write down the information required for a food poisoning report, including the food and where it was purchased or eaten. Include the date and time you ate the food and the time your symptoms began.
List your symptoms and those of others who had the same food and symptoms. Add information related to health care you received for the incident.
Step 2
Contact your state public health department office for contact information for your local or county public health department office.
FoodSafety.gov provides links on its website to state public health departments. Here is the progression of links:
You should also look in your phone book or Google for your COUNTY HEALTH DEPARTMENT - or the POISON CONTROL CENTER
===================
Adding to that, if you have left even a trace of the food � or the container, put in a bag and keep in fridge (avoid contact with other food packages, of course).
EVERYTHING you ate, including condiments. While you suspect the tuna, if this is food poisoning, it may come from another source.
Do NOT throw away anything in your fridge. Everything you consumed yesterday (and maybe the day before) is suspect.
Do NOT wash your counter tops.
Do NOT throw out the trash.
Do NOT run the dishwasher or wash dishes if left from yesterday.
Do NOT throw away any PET FOOD containers, especially if they made contact with the counter top or utensils.
- until authorities tell you it's okay. Any of those could be very helpful for testing and save pain for others who may be affected. -
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Keebler
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- This thread would not be complete without a word about
Now, some parasites come from foods - but there are also the blood borne kind that travels with lyme.
That is a very complex topic, often discussed here as lyme often (if not always) carries with it parasites.
I just don't have the energy to find the few best links right now. I've not created a collection but they are all scattered throughout my personal research pages.
I'll add as I think of them or stumble upon them but I do invite others to post key links, too.
Still, this thread is mostly about FOOD-BORNE & WATER-BORNE MICROBES that cause illness.
Just don't forget to consider all the other kinds of parasites for all members of the animal kingdom, humans included. -
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Keebler
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The Science of Health: Food Poisoning's Hidden Legacy;
April 2012;
Scientific American Magazine; by Maryn McKenna; 2 Page(s)
Abstract:
Colette Dziadul struggled for years to understand her daughter�s joint problems. Dana, who is now 14 years old, complained from toddlerhood that her knees and ankles hurt.
The aches kept her up at night, made her wake her parents to ask for painkillers and forced her to sit out school sports.
Nevertheless, two pediatricians and an orthopedist diagnosed the problem as �growing pains� that would fade as she grew older.
Then, when Dana was 11, Dziadul participated in a survey about foodborne illness.
The questionnaire came from an organization called Safe Tables Our Priority (now STOP Foodborne Illness), which was canvassing survivors of outbreaks for details of their recoveries.
When she was three years old, Dana had spent two weeks in the hospital�one of 50 people sickened after eating cantaloupe that had been contaminated with Salmonella.
Among the complications of infection that the survey listed were symptoms of a form of joint damage known as reactive arthritis.
Some of our favourite ingredients include toxins that can make us very sick indeed…
By Veronique Greenwood - BBC - 17 April 2017
Sometimes it has to do with a part of the plant, the storage methods and whether or not it's been cooked.
fugu – the Japanese pufferfish . . . Rhubarb leaves & stems . . . green potatoes . . . uncooked Elderberry
FULL ARTICLE AT LINK ABOVE.
[ 04-18-2017, 01:08 PM: Message edited by: Keebler ]
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Keebler
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- This reminds me of the importance of NEVER, EVER buying ground meats already packaged.
Have your grocer grind it for you - right at your market (which you presumably know and trust).
Then you can select the cuts of meat and know they are the only folks who have ground it, not adding anything. Free-range, organically raised beef, lamb, bison, etc. are best.
Same with chicken and turkey, if you have that ground for burgers or sausage.
Some stores have their own burgers or sausages that they have prepared there, right from solid cuts of meat. Just find out when they prepared what's in the case.
Buy it just before you check-out, and carry a cold case with you. Do not put into a car trunk during warm months.
The reason for not buying pre-ground meat is much more complex but I hope everyone will either research why I say this - or - please, just trust me on this.
Testing for new E. coli strains in beef finally to begin
By JoNel Aleccia � May 30, 2012
Barring any last-minute delays, U.S. food safety inspectors will begin testing Monday for six new strains of potentially deadly E. coli bacteria to be banned from certain cuts of raw beef.
The move implements long-delayed federal regulations aimed at a group of E. coli bacteria collectively known as �the Big Six,� bugs capable of causing severe infection and death. . . .
- full article at link above. -
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AuntyLynn
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Great information Keebler!
My personal rules of thumb:
No ground chicken/turkey or ground poultry sausages.
(Poultry processing just too "dirty" for my liking. And ground meat has lots of surfaces exposed to oxygen - which speeds bacterial growth.)
NO FROZEN Burgers! These things come from huge meat processing plants that throw hundreds of beef carcasses into the grinder at once!
Now here's more food for thought: 14 days ago I prepared pancakes and eggs for a "light supper." As is usual, I cooked the eggs "sunny." Within a few hours we both had gastro issues. When I spoke to two health departments, they immediately blamed my "undercooked" eggs! (All yolks should be cooked to hard stage accordinig to the Dept. of Health. To which I responded - "who does that?")
Here is the rub: I broke my OWN RULE that night since I was pressed for time, was in the local chain grocery store, and was out of eggs.
I couldn't drive 4 miles to Whole Foods - which is where I normally purchase eggs! I cooked these eggs no differently than I regularly prepare eggs from Whole Foods Market - but we both suffered symptoms of salmonella poisoning! I had purchased a "natural cage free" dozen that seemed comparable, at a comparable price.
I will NEVER buy eggs from the Shop Rite Supermarkets again!
Especially given that the Department of Health seemed so lax in their duties that they didn't even care to test samples! Which means they KNOW these eggs are dirty - they would just rather blame the CONSUMER!
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Keebler
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- If the poultry is from a good source, and the market grinds it right there in their store, it should be fine.
You reminded me about eggs: always good to WASH the eggs with soap and warm water before breaking them.
For new comers to the kitchen: NEVER eat anything with raw, uncooked, or undercooked eggs.
If a recipe calls for a raw egg, I just don't do it. However, an egg can be scalded (not sure that is the correct term) to reach a certain temperature for a certain number of minutes to kill germs - while not actually cooking the egg enough to ruin the texture for certain recipes.
While I've just not researched the details (I have no patience for such things), this would be easy to find, just be sure to never trust only what you read on discussion boards. There can be some good detail there, of course, but always confirm with recommendations of a trained chef or food/health care worker.
Some markets carry eggs that have been irradiated or otherwise pasteurized so they would be considered safe (by some) for salad dressings and the like. They would still need to be washed with soap just before cracking.
Even organic eggs can carry killer germs - so it's very important to avoid all raw eggs - and avoid cross-contamination with utensils and dishes. -
[ 04-23-2013, 03:44 PM: Message edited by: Keebler ]
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The germiest spots in your kitchen -- where you least expect them
Bill Briggs NBC News contributor - May 2, 2013
Excerpts:
If you're a smoothie lover, take note. Eight spots in your kitchen -- including the indispensable blender and a few other unexpected areas -- may be alive with foodborne pathogens potent enough to sicken you and your family . . . .
. . . Blenders, rubber spatulas and can openers were tainted with traces of E.coli, salmonella and listeria, . . . Nasty bugs were even found inside the refrigerator vegetable drawers. . . .
. . . The top germiest spot was the innocent-looking refrigerator water dispenser. . . .
. . . Another dirty area: the freezer ice maker. . . .
[The author goes on to say what we can do about all that]. -
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Keebler
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glm1111 (Gael) -
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Keebler
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- I just stumbled upon this while reading over at the BBC site. Very interesting. I've learned a few things beyond just food that might be moldy (mouldy UK spelling):
Scroll all the way down, there is a lot of information here -- notice the part about punctures in apples.
- BBC.com - 21 October 2014 -
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Keebler
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- Bringing up so as to be prepared for all those summer outings - or even our own kitchens.
Finally read the Morton Walker book about Olive Leaf Extract from front to back rather than just bits and pieces.
In this book, I found gems. There is a section on various food poisonings in which OLE may be of some help, even as prevention, mixed in with certain foods.
Of course - if it's acute or you have questions or concerns - seek urgent medical care.
For herbal education / options, a naturopathic doctor would have full knowledge not just of OLE but of all options.
Back to the OLE, I was surprised to read that OLE does not destroy beneficial bacteria in yogurt or other foods with good probiotic but, in fact, enhances them. OLE can be added to sauerkraut, etc. Book is linked here (with excellent citations to back up the work):
OLE Links -
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Keebler
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- Old links, ugh. I hate it when that happens. Checking above links, especially in the first post,
some URLs have been changed so I made that change here, too; some may no longer work yet and My energy won't allow a full review. So, if the article title and other key terms are used, a Google Advanced Search may find it.
Additional articles / links are welcome as well. Please feel free to add to this collection. -
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Keebler
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- And, about PETS, this past year or two has seen a tremendous increase in pet poisonings from some treats / chews. Be up to date on that if a beloved pet is in your life. -
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posted
Keebler, can you give me the run down on this? Are the majority of lyme symptoms mimicked?
I may have gotten food poisoning right after my surgery six months before the lyme. I'm not sure if it was a reaction to the pain killers, or if I ate bad chicken at the hotel.
-------------------- Lyme flare June, July, August of 2013. Diagnosed September 2014 Lyme, Bartonella, Mycoplasma, Mono Posts: 595 | From Texas Crossroads | Registered: Oct 2014
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Keebler
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- SacredHeart,
First, for many surgeries, it can take a year to get back to that normal for your body, especially where the incision is and for the liver to work out all the Rx.
To "give you the run down on this" would require energy that is not in my midst - not to mention it's best to read from those who are experts. I just point to them.
That's why I try to be very clear with the links and key excerpts so the reader can more quickly find the most relevant information from there. I cannot possibly add anything better than the authors.
Q: Are the majority of lyme symptoms mimicked?
That is not exactly the point. While definitions can be a bit fuzzy, in my mind, no mimicking, in the strictest sense, because for those who have lyme, food poisoning will not make that just disappear.
Where there is lyme, it's lyme. Where their is food poisoning, it's food poisoning. Two very separate issues that can co-inside.
To say something mimicks something else implies there is only one player on board.
However, some of the symptoms can be the same. So, food poisoning may be overlooked more easily.
If you have specific questions, after reading more about it all, ask your doctor. For good preventive measures, a naturopathic doctor would be excellent to set you up with a plan to cover various bases from here on out.
It can be nearly impossible to go back in time and figure out every ankle wobble or even clunk on the head, so to speak. Still, for some of those symptoms of some kinds of food-borne infections that might bring chronic symptoms later on, most MDs would not likely give this much consideration - and where to start, really?
So, again, a naturopathic doctor or approach (to this matter) might be the best to ensure that there is broad spectrum to one's treatment plan with some of the herbs that can do double duty.
The book by Morton Walker in the OLE links set is exceptional at explaining ways we can help protect ourselves - and how many different food-borne infections work (and when to seek urgent care, of course). Very good detail there. -
[ 07-11-2015, 05:12 PM: Message edited by: Keebler ]
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-------------------- Lyme flare June, July, August of 2013. Diagnosed September 2014 Lyme, Bartonella, Mycoplasma, Mono Posts: 595 | From Texas Crossroads | Registered: Oct 2014
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ukcarry
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Excellent idea for a thread, Keebler and great information too, thank you.
A lot of aspects of my illness have got worse since a bout of food poisoning when I was in Fuerteventura, one of the Canary Islands.
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Keebler
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- Thanks for your notes and glad this is helpful. I'm rather amazed there is so little public education on this matter. Every little bit helps. -
[ 07-13-2015, 02:30 PM: Message edited by: Keebler ]
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Keebler
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14 brands of bottled water recalled due to possible E. coli
By Ben Brumfield and Ann Colwell, CNN
Updated 8:08 PM ET, Tue June 23, 2015
-- Also consider water / soda dispensers in fast food places (I can't bring myself to call them restaurants). Often, these are just breeding grounds for all kinds of nefarious microbes.
The little dispensing heads on those big cooler type units are hard to keep clean. Just "know" the habits of all those who give you food or beverage. -
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Keebler
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The virus causes 20 million cases of gastrointestinal illness in the United States each year, according to the Centers for Disease Control and Prevention, and it spreads easily in any area of close contact. . . .
Video, article at link above. Really important detail for everyone to share with others. -
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Keebler
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- . . . even washing it may not be enough to protect yourself . . .
A surge of outbreaks related to a microscopic parasite has officials from the U.S. Food and Drug Administration banning all cilantro imported from a Mexican state.
Cilantro farms in Pubela have been blamed for causing repeated cyclospora outbreaks in the U.S. in recent years, according to the U.S. Food and Drug Administration.
The disease is caused by a parasite called Cyclospora cayetanensis and can cause intestinal illness with causes flu-like symptoms.
This year, the Texas Department of Health said there have already been 205 cases of the parasitic infection reported. Previous cases have also been reported in Wisconsin . . .
full article and VIDEO at link above. -
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Keebler
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- Last week, a GROUND VEAL from a processing plant that sent out their packages from somewhere in U.S. was found to be contaminated. If you have any in freezer or fridge, do a search on that.
Best to never buy ground meats of any kind - other than directly from the butcher / store where it is done just beforehand -- if you know and trust that store, of course, and their supply & practices. -
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Keebler
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Kraft Heinz Foods Company Recalls Turkey Bacon Products Due To Possible Adulteration
[Details, and a link to labels here]
The parent company's website is also a good one to consult for any recall to be sure all numbers match. -
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Keebler
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Why Freezing Didn't Keep Sushi Tuna Safe From Salmonella
By Lydia Zuraw - NPR - September 02, 2015
A recent outbreak of Salmonella in frozen tuna might have sushi lovers wondering if it's safe to eat that raw fish.
The outbreak in question began in California in March.
All told, it sickened 65 people in 11 states. There were 35 cases in California, with another 18 in Arizona and New Mexico. The rest of the cases were scattered across the country, including four in Minnesota.
Most of the victims interviewed by public health investigators said they'd eaten sushi made with raw tuna in the week before they became ill. . . .
[Full article at link above.] -
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Keebler
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Salmonella Poona outbreak kills one, sickens hundreds in the U.S.
By Faith Karimi and Greg Morrison - CNN - September 5, 2015
Andrew & Williamson Fresh Produce is voluntarily recalling all cucumbers sold under the Limited Edition label during the period from August 1, 2015 through September 3, 2015.
A salmonella outbreak linked to cucumbers grown in Mexico has killed one person and sickened hundreds in the United States, health officials said.
The outbreak of Salmonella Poona has been reported in 27 states since July, according to the Centers for Disease Control and Prevention. Of the 285 people sickened, more than half have been children younger than 18. The fatality occurred in California. . . . -
[ 09-07-2015, 01:04 PM: Message edited by: Keebler ]
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Juice Fuels Listeria on Caramel Apples, Study Finds -
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Keebler
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- I'm not sure I could ever trust anyone else to properly wash that little belly button on the apple, either. I like to take a good little brush and citrus based dish soap to that and sing a little bit of a scrub-a-dub-dub tune . . . all that fun makes the apple taste better, I must think.
[Actually, I don't sing Bubble Bath songs to my produce but thought it might be funny to set up such a scene - & enjoy the look on your face as you read that! Har-Har! One must have fun where ever possible.] -
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Keebler
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Why a top food poisoning expert won’t ever eat these foods
By Roberto A. Ferdman - The Washington Post - February 2
Interview with Bill Marler, a lawyer specializing in food-borne illness. Actually, he mentions a couple foods but this article is more about the system that is broken - with some good advice mixed in for the readers.
Here is that list - scroll down for dozens of important articles:
Posted By Bill Marler - Food Poison Journal - January 23, 2016
Excepts:
* Prewashed or precut fruits and vegetables.
“I avoid these like the plague,” Marler says.
Why? The more a food is handled and processed, the more likely it is to become tainted. “We’ve gotten so used to the convenience of mass-produced food—bagged salad and boxed salads and precut this and precut that,” Marler says.
“Convenience is great but sometimes I think it isn’t worth the risk.” He buys unwashed, uncut produce in small amounts and eats it within three to four days to reduce the risk for listeria, a deadly bug that grows at refrigerator temps.
* Raw or undercooked eggs.
. . . . [the entire article is very important to read and to share] -
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Keebler
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Bumble Bee is voluntarily recalling certain canned tuna due to possible contamination that could lead to life-threatening illness.
The San Diego-based company said deviation from a sterilization process in a facility not owned or operated by Bumble Bee could result in contamination by pathogens, and this could lead to "life-threatening illness if consumed."
The company did not name the illness and did not respond to a request for comment from ABC News. The company said there haven't been reports of illness associated with the canned tuna yet. . . .
. . . The recall includes 31,579 cases that were produced in February. . . .
[Full article at link above - with how you can check if the tuna you have has been recalled by Bumble Bee.]
as with ANY FOOD RECALL, always also check the manufacturer's direct website. Check at least two different ones to be sure some numbers might not have been omitted from one list or the other.
Those who type these things into computers can get eye fatigue - or some articles might edit out detail inadvertently. -
[ 03-17-2016, 04:06 PM: Message edited by: Keebler ]
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Keebler
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- ANOTHER BRAND OF TUNA RECALLED TODAY
There may be more to come as some suppliers work with several brands.
Tuna giant Chicken of the Sea is following on the heels of Bumble Bee Foods, LLC, and voluntarily recalling some light tuna products over possible contamination issues.
Tri-Union Seafoods LLC announced on Thursday certain cans of Chicken of the Sea light tuna fish may have been undercooked due to an equipment malfunction.
A little over 100,000 cans of Chicken of the Sea fall under the recall which affects 5 oz. canned chunk light tuna in oil and in water. . .
more at link above. -
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Keebler
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Salmonella in a food product called Garden of Life RAW Meal Organic Shake & Meal has infected 27 people in eight states, federal health officials said Thursday.
The powdered protein and seed product, which comes in a large plastic container, might be something people keep around for a while, the Centers for Disease control and Prevention said.
"These recalled products have a long shelf life and may still be in people's homes, and illnesses may continue to be reported," the CDC said.
"Consumers should not eat and retailers should not sell the recalled RAW Meal products."
Salmonella is a common cause of food poisoning. It sickens a million people sick every year and kills 380 of them.
It causes diarrhea, stomach pain and cramps. It can affect a wide range of foods, including pork, chicken, tuna and vegetables.
[See Photo at link above. Then check out the manufacturer's website / FDA website for further detail if you have the product in question.] -
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This is What You Need To Know About Reheating Takeaways (Take-Out, Left-Overs)
Here are some essential safety advice on stir-fries, curries and rice.
BBC - 22 April 2016
Reheating a takeaway (or if you’re American, take-out) may seem like a good idea at the end of a hard day –
but many of us have learnt that there can be a heavy price to pay. Around one million people in the UK suffer food poisoning each year, and it’s often because we have failed to take a few simple steps.
In the video below, Michael Mosley of the BBC TV programme "Trust Me I’m a Doctor" uses a thermal camera to analyse whether reheated takeaway food is safe or not:
WATCH VIDEO HERE: 2:39
[Article continues on at length with specific details that could save your life - really.] -
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Keebler
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- The first time I've actually had a recalled food. But, I've been eating these for a couple weeks and all is as well as it normally is, so that's the good news.
FROZEN FOOD RECALL - all frozen foods from supplier below. Brands will vary.
These include approximately 358 consumer products sold under 42 separate brands
Mine: Frozen Peas - Organic by Nature - Three Mile Canyon Farms
supplier: CRF Frozen Foods of Pasco, Washington
The supplier's detail is on the BACK of the package. The brands can vary. And these may be in many stores around the country.
. . . This expanded recall of frozen vegetables includes all of the frozen organic and traditional fruit and vegetable products manufactured or processed in CRF Frozen Foods' Pasco facility since May 1, 2014. . . .
All affected products have the best by dates or sell by dates between April 26, 2016 and April 26, 2018. . . .
My notes:
Costco emailed before with an alert (how nice of them. Their computer knew I bought this and just emailed the friend who got it for me). But I just stumbled upon this in the news today. No other email from Costco.
My Peas - Organic - From Costco: best by 02 16 18 -- so are included in this.
Earlier, they were not included as the date was one day after the previously given date. I was told that each night, they steam clean the machines so that's why the date could be so specific.
Well, now, they have TWO YEAR WINDOW for the "best by" date. How do I ever trust again, eh?
I do always rinse frozen foods and usually cook the veggies. But the frozen fruits, I'd never want to cook so I'll be sure to always still give a good rinse. And, frozen peas, well, they used to be my go-to meal and never even needed cooking (or so I thought).
Cooking helps mitigate some food borne infections. I was told 160 degrees but that should be verified.
Company Expands Voluntary Recall to Include All Frozen Vegetable and Fruit Products
By Brian McBride - ABC News - May 4, 2016
CRF Frozen Foods of Pasco, Washington, has expanded a voluntary recall for some of its products, which included organic and non-organic fruits and vegetables because of the risk of LISTERIA, according to the company's statement.
The voluntary recall is being made in cooperation with the Food and Drug Administration and the Centers for Disease Control and Prevention.
. . . The recall includes all of the frozen organic and traditional fruit and vegetable products manufactured or processed in CRF Frozen Foods' Pasco facility since May 1, 2014.
The Pasco factory was the only one found with the bacteria risks. . . .
. . . CDC has informed CRF Frozen Foods that the government has identified seven people from three states who became ill and were hospitalized due to Listeria.
Some of these illnesses have been linked to consuming CRF-manufactured or processed products. CDC also informed us that,
sadly, two of these individuals later died, but that Listeria was not the cause of death in either person. . . .
[My note on that last line: well, when food borne illness is connected to a death, it's usually said, "well, they were in ill health before" and blame it on a weakened immune system . . . yet, the food pathogen sure could have been the very thing that tipped someone over the edge.
Yet, there is much we can do with our kitchen / eating / buying habits to help protect ourselves. -
[ 05-04-2016, 04:52 PM: Message edited by: Keebler ]
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Keebler
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- To this, I'll add: check at least a couple good news sites each day and scan just in case there might be a recall. Same for local news / local stores / vendors, etc.
Great detail here. -
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Tincup
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Keebler- Thanks for keeping this link active. I am adding the latest recall info here.
RECALL- LISTERIA- Fruits and veggies- many varieties, many distributors, current and going back 2 years. (Too many to list here. See full list at link below.)
Quote- "We are performing this voluntary recall in cooperation with the Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) because these products have the potential to be contaminated with Listeria monocytogenes.
The organism can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain, and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
This expanded recall of frozen vegetables includes all of the frozen organic and traditional fruit and vegetable products manufactured or processed in CRF Frozen Foods' Pasco facility since May 1, 2014."
Firing up the grill? Look for this on the label of your steak
By Lydia Zuraw - CNN - May 30, 2016
A new label on some of the steaks in your grocery store highlights a production process you may have never heard of:
mechanical tenderizing.
This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick. . . .
[full article at link above.] -
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
This an area of Lyme medicine which deserves more attention. Many Lyme patients end up with removal of the gallbladder.
Lyme can infect the wall of the gallbladder and cause chronic inflammation.
This appears to happen with increased frequency when there is also evidence of Salmonella infection.
In the past most gallbladder disease was related to gall stones. There has been a change. Most patients with gallbladder disease no longer have stones; they have chronic inflammation of the gallbladder.
Patients with gallbladder disease have recurrent bouts of abdominal pain which starts out mild but gradually builds up to severe pain. The pain may be located in the right upper abdomen or be generalized to the entire abdomen. Nausea and vomiting may occur.
In the past doctors have ordered a sonogram to evaluated the gallbladder. When the problem is related to infection this test will be normal.
The diagnosis is made with a nuclear medicine scan called a HIDA scan, with the administration of a hormone called CCK.
The hormone injection will likely cause the symptoms to recur and the test will showed a low ejection fraction, indicating abnormal functioning of the gallbladder.
Generally, successful treatment requires removal of the gallbladder which can be done with a minimally invasive laparoscope.
The fact that intravenous Rocephin is known to cause gallbladder attacks may suggest that this is a sort of Herxheimer reaction involving a gallbladder which is already infected with Lyme bacteria.
[13 reader comments follow]
The first comment asks a question relative to yours, about if Ursodiol / Actigall is necessary.
For a balance of view, see the author's comment, 2nd down:
Lyme report: Montgomery County, MD said...
Excerpt:
. . . There is no scientific basis for the use of Actigall for an infected gallbladder. Actigall has been used at times to dissolve gallstones, but is marginally effective.
A well know Lyme MD had her gallbadder removed and a lab was able to prove Lyme (Borrelia) in the GB wall by PCR. I don't think Bartonella is an issue. Salmonella is a hardy germ with a thick cell wall that burrows into the gut wall.
It also has a liking for the GB wall. Over and over I have found that Lyme/Gallbladder patients also have high antibodies to Salmonella. . . . [comment continues on site] -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
Visual caution: View sitting down. Keep smaller screen until :43 into this . . . as the deep black background and thin white strips can be very disorienting.
At :43, it's "safe" to enlarge video to full screen for the best way to really comprehend the scope of this amazing experiment.
2' x 4' Petri Dish with nine fields.
Middle band has one thousand times as much antibiotic as starting.
Agar, in a thin layer, is used across the field is a plant / algae gelatin food source.
WATCH: Bacteria Invade Antibiotics And Transform Into Superbugs
By Angus Chen - NPR - September 8, 2016
Two-minute video & article.
Excerpt:
. . . By having the e. coli bacteria grow across bands of increasingly stronger doses of antibiotic, the scientists could make it look like evolution was marching across the dish. But the setup had another effect that the researchers didn't expect.
The faster growing colonies of resistant bacteria were cutting off the growth of slower but more drug-resistant colonies and becoming more successful.
When bacteria evolve drug resistance, it usually comes at some kind of cost to the bug. In the presence of an antibiotic, faster growing colonies don't grow as robustly as the slower ones – but that often doesn't matter.
If the strain wants to live on, it just needs to be the first to get to the next human or food source.
"[This] phenomenon has been very, very tough to study classically," says Michael Baym, the postdoc who built the 4-by-2-foot petri dish in Kishony's lab. In his contraption, it's impossible to miss. . . .
Spatiotemporal microbial evolution on antibiotic landscapes
Science 09 Sep 2016 - Authors listed at link
Abstract excerpt:
. . . allowed visual observation of mutation and selection in a migrating bacterial front. While resistance increased consistently, multiple coexisting lineages diversified both phenotypically and genotypically.
Analyzing mutants at and behind the propagating front, we found that evolution is not always led by the most resistant mutants; highly resistant mutants may be trapped behind more sensitive lineages. . . .
. . . Research grade agar is used extensively in plant biology as it is supplemented with a nutrient and vitamin mixture that allows for seedling germination in Petri dishes under sterile conditions . . . . -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
OLIVE LEAF EXTRACT Against Foodborne Bacterial Pathogens.
Excerpts:
Olive leaf extract (OLE) has been used traditionally as a herbal supplement since it contains polyphenolic compounds with beneficial properties ranging from increasing energy levels, lowering blood pressure, and supporting the cardiovascular and immune systems.
In addition to the beneficial effects on human health, OLE also has antimicrobial properties.
The aim of this work was to investigate the antimicrobial effect of OLE against major foodborne pathogens, including Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Enteritidis.
Our results demonstrated that at a concentration of 62.5 mg/ml, OLE almost completely inhibited the growth of these three pathogens.
. . . Moreover, OLE inhibited biofilm formation in L. monocytogenes and S. Enteritidis. .l.
Backyard chickens blamed for salmonella outbreaks. Do not snuggle with them, CDC says.
The Centers for Disease Control and Prevention says infections linked to pet poultry are the source of eight outbreaks that have sickened nearly 400 people in 47 states this year.
By Karin Brulliard - The Washington Post - June 5, 2017
Excerpt:
. . . Just this year, the Centers for Disease Control and Prevention says,
eight separate salmonella outbreaks linked to contact with pet poultry have taken place in the United States, sickening more than 370 people in 47 states and hospitalizing 71.
No one has died in 2017 — yet. In 2016, a record 895 people who consorted with fowl came down with the nausea, vomiting, abdominal cramps and fever that characterize this infection, and three of them did not survive.
So the CDC is once again telling flock owners to hold back on the heavy petting. That’s not a metaphor:
An agency study on the rise of these outbreaks found last year that nearly half of the hundreds of salmonella patients surveyed acknowledged “snuggling” baby birds, and 46 percent said they allowed their poultry in the house. . . .
. . . the CDC repeats that cohabitation with poultry is not a good idea, no matter how cuddly and house-trained the birds might be. In particular, chickens, geese and the like should not be in spots where food is prepared and consumed, because their germs can transfer from feathers to casseroles and right into your gut. . . .
[Full article at link above with MAP]
Related: Kissing chickens is bad for your health, CDC warns
Oh, Vey! -
Posts: 48021 | From Tree House | Registered: Jul 2007
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sammy
Frequent Contributor (5K+ posts)
Member # 13952
posted
Thank you Keebler! This is a great reminder for everyone to know exactly what they are eating, who is preparing their meals, and how foods should be cooked and or stored.
I developed a severe case of foodborne illness and had to be hospitalized for a week at the end of March.
It makes me heave to say this... But I got sick by eating completely raw & uncooked chicken at "Penn Station". It was late at night, and it looked like teenagers were running the restaurant.
I had ordered a "Chicken Parmesan" Sub Sandwich. So normally they grill the chicken, put chicken on French bread, cover with tomato sauce, Italian seasonings, then top with Parmesan cheese mix.
That night they went way overboard on the sauce & cheese so I had no idea that the chicken was raw. I was talking and not paying attention.
Then a big pink ball plopped out of my sandwich and I about died. Without a thought, I tore all the cheese off and wiped the sauce off to see that all the rest of my chicken was raw too!
But I had already eaten over 4 inches of my 6 in sub sandwich!
I was terrified and praying that I wouldn't get sick. But with my immune deficiency, I knew that I was doomed.
I hope that you will learn a lesson from my story too.
Watch your food being made when you can. Really look at it when you get it. Smell it & touch it too.
Make sure that the meat is HOT! Make sure that the meat is fully cooked!!!
I'm tired, so I know more but that's it for now.
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