Latest news with #Salmonella
Time of India
3 hours ago
- Health
- Time of India
Breathing trouble at home? Doctor warns cockroaches may be the hidden health hazard you're ignoring
Think cockroaches are just gross? Think again. That creepy crawler skittering across your kitchen floor might be doing more than just raiding your biscuit tin. According to cardiologist Dr. Deepak Krishnamurthy's recent viral tweet, cockroach infestations can trigger respiratory symptoms like chest tightness and shortness of breath—and it's time we all paid attention. Yes, you read that right. These unwelcome house guests aren't just annoying—they're potentially hazardous to your health. What's so dangerous about cockroaches? Most of us associate cockroaches with dirty kitchens and night-time sneak attacks, but what you might not know is that their body parts, saliva, and even feces are loaded with proteins that can trigger allergic reactions and asthma. These particles don't just disappear—they float around in your home's air, settle in your furniture, and make themselves at home in your lungs. According to the image shared along with Dr. Krishnamurthy's tweet, cockroach-transmitted illnesses go beyond just triggering allergies. We're talking serious stuff like: Asthma – Aggravated by cockroach allergens, leading to wheezing, chest tightness, and difficulty breathing. Salmonella – Which can cause gastrointestinal distress and even typhoid fever. E. coli – Responsible for severe food poisoning and potentially life-threatening symptoms. It's not just fear-mongering. Studies have shown a strong link between cockroach infestations and increased asthma symptoms, especially in kids living in urban environments. One major study from the National Institute of Environmental Health Sciences even found that children allergic to cockroaches were four times more likely to be hospitalized for asthma. What are the warning signs? You don't need to see cockroaches crawling around your kitchen to know they've made themselves at home. Sometimes, your body starts dropping hints before you even catch a glimpse of one. If you've been running a low-grade fever that just won't quit, or you're feeling off with random bouts of nausea and vomiting, your body might be reacting to more than just a bad meal. Add diarrhea to the mix, and it's easy to blame food poisoning or a stomach bug. But if it keeps coming back—or doesn't make sense with what you've eaten—there might be something else going on behind the walls or under the sink. Muscle aches and joint pain can also creep in, making you feel like you've got the flu, except it never really goes away. And here's the big one: if your chest feels tight, you're wheezing, or you've developed a persistent cough with shortness of breath, it's time to pay closer attention. These are classic signs of an allergic or asthma-like reaction—often triggered by cockroach allergens floating invisibly through the air. So if you've ruled out COVID, the flu, or any obvious infections, maybe it's time to stop reaching for the meds and start looking for the real culprits—those sneaky roaches that could be turning your home into a health hazard. How are these tiny creatures causing such big problems? The science is pretty straightforward. Cockroach droppings, shed body parts, and saliva contain potent allergens. When these tiny particles become airborne, they can enter your respiratory tract. For people with asthma or chronic respiratory issues, this can be dangerous—even life-threatening. But even if you're healthy, constant low-level exposure can still lead to inflammation in the lungs, triggering symptoms that look suspiciously like a chest infection—or worse. And here's the kicker: cockroaches love hiding in warm, moist, dark places. Bathrooms, kitchens, under the fridge, behind the cabinets. So even if you keep your home reasonably clean, they could still be creeping around, causing chaos without you knowing. Start with awareness If you or a loved one is experiencing unexplained respiratory symptoms, think beyond pollution and pollen. Think pests. Especially if your symptoms get worse at night or after spending time indoors. Here's what you can do: Get a professional pest inspection done—even if you don't see bugs. Clean food crumbs, seal leftovers, and fix water leaks (cockroaches love moisture). Use insect traps or natural repellents like bay leaves or boric acid (safely and sparingly). Keep your indoor air clean with purifiers—especially HEPA filters that trap allergens. And most importantly, if your breathing issues persist, talk to a doctor and mention the possibility of allergen exposure from pests. It's easy to laugh off cockroaches as harmless household pests. But if you're waking up wheezing, coughing, or feeling tightness in your chest, the issue might not be in your lungs—it might be hiding under your sink. As Dr. Krishnamurthy rightly pointed out, the health risks posed by cockroaches are real, and they're sneaky. So the next time you spot one darting across your floor, don't just scream—take action. Because protecting your home from bugs might just protect your lungs too.
Western Telegraph
14 hours ago
- Health
- Western Telegraph
Health warning as Salmonella cases linked to cheese rise
Salmonella and Campylobacter cases have soared according to the UK Health Security Agency (UKHSA). These infections are usually caught by eating contaminated food such as poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk or cheese. People can die from them via dehydration or if the bacteria enters the bloodstream, which can lead to sepsis — a life-threatening reaction. In response to the surge in cases, the health officials have reminded businesses and households of important food safety measures. Dr Gauri Godbole, Deputy Director, Gastrointestinal infections at UKHSA says: "Our extensive surveillance is showing high levels of gastrointestinal infections in England. We continue to work closely with partners to detect, investigate and halt the spread of infections. "These infections spread in many ways, including through contaminated food or water, contact with an infected person as well as contact with an infected animal or their environment. Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections. Planning a BBQ this weekend? Food poisoning can easily become an unwelcome guest. Follow good food hygiene practices, such as washing your hands, cooking meat properly, and avoiding cross-contamination. More info on food poisoning: — NHS (@NHSuk) June 20, 2025 "Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided." Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness. The new data says Campylobacter cases have increased by 17.1% from 60,055 in 2023 to 70,352 in 2024, reaching 121.9 reports per 100,000 population. This represents the highest number of cases recorded in the past decade. Adults aged 50 to 79 years account for 44% of all reports. Similarly, Salmonella infections reached a decade high, with a 17.1% increase from 2023, rising from 8,872 cases in 2023 to 10,388 cases in 2024. Children under 10 years old were particularly affected, accounting for 21.5% of cases. UKHSA and Food Standard Agency (FSA) experts are investigating further with partner agencies to understand the reasons behind this increase in Salmonella and Campylobacter cases. Cases of the parasite Cryptosporidium decreased by 16.4% compared to 2023, with 5,708 cases reported in 2024, although this was the second highest number of cases reported in the past decade. The number of infections in April 2024 were unusually high, associated with large outbreaks linked to lambing events and petting farm venues, and an outbreak in South Devon associated with mains water. The 2023 data for Shiga toxin-producing Escherichia coli (STEC) shows a slight decrease of 2.2% compared to 2022 overall. How do I know if I have food poisoning? All these gastrointestinal infections can cause similar symptoms, including diarrhoea (sometimes bloody), stomach pains and cramps, vomiting and mild fever. While most people recover within one to two weeks of infection, young children, the elderly and those with weakened immune systems face higher risks of developing serious illness or complications. In severe cases, STEC can cause haemolytic uraemic syndrome (HUS), a serious and potentially life-threatening condition primarily affecting the kidneys. Dr James Cooper, Deputy Director of Food Policy at the FSA, says: "Public safety is our highest priority. The FSA works closely with UKHSA and other partners to monitor and assess the latest foodborne disease data. We are working together to understand the reasons behind the rise in Campylobacter and Salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health. "We've launched a new campaign to help people stay safe - find out more on We're also working with industry and local authorities to support businesses to meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on When preparing food at home, people can reduce their risk of food poisoning by following good hygiene practices and by following advice on the 4Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination. Recommended reading: How can I avoid food poisoning? The FSA has put out this advice. Following good food hygiene and the 4Cs when preparing food can help protect you and others from food poisoning:
Yahoo
14 hours ago
- Health
- Yahoo
5 foods most likely to give you food poisoning as cases hit decade high
If you've ever had food poisoning, you'll know just how unpleasant it can be. The food borne illness, which is caused by bacteria or other toxins lurking in the things we eat, can bring on a host of nasty symptoms like vomiting, high temperature, stomach cramps and diarrhoea. Food poisoning is rarely serious and symptoms typically resolve themselves in a few days. However, Brits need to be especially cautious this summer, as new UK Health Security Agency (UKHSA) data shows that cases of two of the most common food poisoning bugs are on the rise. Rates of Salmonella, often caught from undercooked meat, are currently at a decade high, while Campylobacter infections increased by 17% between 2023 and 2024 – from 60,055 to 70,352. While any improperly handled food can carry risks, certain summer staples are more likely to harbour harmful bacteria if they're not stored or cooked correctly. Here are five foods you'll want to be especially careful with this summer. A UK-wide survey by the Food Standards Agency found that just over 5% of chicken we buy at the supermarket contains Salmonella. While this number might sound alarming, Salmonella is usually killed when chicken is cooked thoroughly on a high heat (it's when we undercook chicken that food poisoning most often happens). To check if your bird is safe to eat, the Food Standards Agency recommends looking for the following visual cues: When you cut into the thickest part of the meat, the juices should run clear. For a whole chicken or other bird, the thickest part is the leg between the drumstick and the breast. There should be no pink or fleshy meat, as this is a sign it is undercooked. Cut the meat open with a clean knife to check it is steaming hot all the way through – you should see steam coming from the meat. When you're short on time, grabbing a bag of Italian side salad can be an easy way to hit your five-a-day without needing to pull out the chopping board. But few people realise that pre-mixed leafy greens can be a harbinger of bacteria, as the moist environment may accelerate the growth of bugs like Salmonella. A study by the University of Leicester found that nutrient-rich sugars, proteins and minerals from the cut salad leaves can leach into the water in the bag, providing the perfect conditions for pathogens to develop. The research authors said that these bacterias can establish themselves so strongly that washing them alone isn't enough to ensure safety. However, you don't need to skip the salad aisle altogether, and you can still safely enjoy bagged versions with your BBQs this summer. The researchers just recommend washing and consuming your salad on the day of purchase, rather than leaving it in the fridge to wilt. Oysters, mussels, shrimp and clams can be staples of summer dining, but they can also be considered a high risk for food poisoning because they can contain harmful bacteria, viruses and toxins like norovirus. Contaminated shellfish can also contain Vibrio, a bacteria that naturally lives in seawater that can lead to mild illness, including diarrhoea and vomiting. In rare cases, it can lead to a more severe infection called Vibrio vulniuficus, which can be fatal. In the UK, an estimated 12,000 to 14,000 people per year experience sickness and diarrhoea after eating seafood, usually from raw oysters. If you want to lower your risk, the UKFSA recommends opting for thoroughly cooked shellfish, as grilling seafood on a high heat kills most harmful pathogens. Avoiding raw or undercooked shellfish minimises your chances of contracting a nasty stomach bug – which is especially important if you have a weakened immune system, liver disease or other underlying health conditions. If you're cooking shellfish at home, make sure you buy it from a reputable fishmonger and store it in the fridge at the correct temperature before cooking thoroughly. Leftover rice can contain spores of a bacterium called Bacillus cereus, which can quickly multiply if left at room temperature. Generally, It's safe to eat cooked rice if it has cooled down quickly, been stored in the fridge and eaten within 24 hours. That said, you should never reheat rice more than once. To store cooked rice safely, you should: Chill it as quickly as possible, ideally within one hour Take it out of the rice cooker, steamer or pan to cool it down faster Consider dividing it into smaller portions to cool it down more quickly Once at room temperature, put it straight into the fridge Don't store it for longer than 24 hours before eating Wondering about rice from your local takeaway? Some food businesses cook their rice and serve it to customers immediately, while others might precook and reheat it before serving. This means it can be hard to tell whether takeaway rice is safe to reheat or not. If in doubt, it's always best to make a fresh portion at home, rather than risking your health. There are few things better in life than a perfectly poached egg on toast, but your favourite brekkie can also be a hidden source of Salmonella, especially if it's eaten raw or undercooked. Studies have found that Salmonella bacteria can harbour both on the eggshell and inside the egg itself. In the past, this made eating runny eggs a bit of a gamble, but most eggs now sold in UK supermarkets carry the British Lion mark. This means they come from hens vaccinated against Salmonella and are produced to strict hygiene standards. If your eggs have the Lion mark, they're generally safe to eat soft-boiled or poached – even for children, pregnant women and older adults. But if the eggs don't have the Lion stamp, such as those bought from local farmer's markets, you should take care to cook them thoroughly until both the white and yolk are firm. To stay extra safe: Store eggs in the fridge and keep them away from strong-smelling foods Check the use-by date before cracking Wash hands and surfaces after handling raw eggs Finally, avoid eating foods made with raw eggs, like homemade mayonnaise or protein shakes, unless you're certain the eggs are British Lion quality. Read more about food poisoning: How one case of food poisoning can do lasting damage to your gut (Yahoo Life UK, 5-min read) How using your phone while cooking could give you food poisoning (Yahoo Life UK, 4-min read) 4 barbecue meat mistakes that could increase your chance of food poisoning (Yahoo Life UK, 5-min read)
Daily Mirror
19 hours ago
- Health
- Daily Mirror
Warning as infections with grim symptoms at a 'decade high'
These illnesses can prove especially nasty in young children and the elderly. Health experts have issued an urgent warning following the unprecedented increase in cases of a severe infection across England, marking the highest reported rates in over a decade. There was a notable surge in instances of campylobacter infections, with statistics recording a rise of 17.1 per cent between 2023 and 2024. Campylobacter bacteria are responsible for a condition known as campylobacteriosis which causes diarrhoea as well as stomach cramps, episodes of vomiting, and recurring bouts of fever typically lasting a week. The majority of people suffering from the infection will recover without treatment, although in some cases it can be more dangerous especially among children and elderly people. At the same time, a rise in salmonella was also documented countrywide, with infections also rising 17.1 per cent. The UK Health Security Agency (UKHSA) said there had been a 'significant rise' in campylobacter and salmonella infections. As the UKHSA highlighted: "UKHSA is reminding people to take precautionary measures against catching these bacteria, which are common causes of food poisoning. Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness. "Campylobacter cases have increased by 17.1 per cent from 60,055 in 2023 to 70,352 in 2024, reaching 121.9 reports per 100,000 population. This represents the highest number of cases recorded in the past decade. "Adults aged 50 to 79 years account for 44 per cent of all reports. Similarly, Salmonella infections reached a decade high, with a 17.1 per cent increase from 2023, rising from 8,872 cases in 2023 to 10,388 cases in 2024." Youngsters under the age of 10 were disproportionately impacted, making up 21.5 per cent of reported instances. What's behind the surge? These infections are commonly linked to tainted food. Nonetheless, the precise cause of this upswing in illnesses is currently under scrutiny. The UKHSA stated: "Campylobacter and salmonella infections are usually caught by eating contaminated food, including poultry, meat, eggs, raw fruit or vegetables, and unpasteurised milk products. Infection may also occur through close contact with people with the infection – particularly in household settings – and by cross-contamination in the kitchen, for example when utensils are used for both cooked and uncooked foods. "UKHSA and Food Standard Agency (FSA) experts are investigating further with partner agencies to understand the reasons behind this increase in salmonella and campylobacter cases." It is also possible for an individual to transmit a salmonella and campylobacter infection to others, though this is relatively uncommon. The Cleveland Clinic points out: "The bacteria live in your poop. From there, they can spread from your hands to other people. If someone touches a contaminated surface and then touches their mouth, they might get sick. But transmission between humans doesn't happen as often as other methods (like eating undercooked poultry)." Symptoms Campylobacteriosis symptoms include:. Diarrhoea Stomach cramping Vomiting Fever In infants the diarrhoea may also contain blood. This illness can also result in dehydration. Salmonella causes the same symptoms, although you may also get a headache. How to reduce your risk of illness To lower your risk of getting sick, the Cleveland Clinic recommends you: Don't make food for others if you're sick Always wash your hands with soap and water after going to the bathroom Wash your hands before and after preparing food or eating Wash food prep and eating surfaces and utensils before and after use Cook foods to a safe temperature before eating Don't handle any other foods while working with raw meat, poultry, seafood or eggs Wash or peel vegetables and fruits before cutting, eating or cooking Refrigerate or freeze meat, poultry and seafood as soon as possible Don't drink unpasteurised milk or food made with unpasteurised milk Don't drink untreated water or eat food prepared with untreated water
Irish Daily Mirror
a day ago
- Health
- Irish Daily Mirror
Health food supplement sold online recalled due to presence of Salmonella
A popular health food supplement sold online is being recalled due to the presence of Salmonella. The Food Safety Authority of Ireland warned consumers that all batches and best before dates of Orgenism Eggshell Membrane Capsules that are sold on Amazon are being recalled due to the presence of Salmonella. Eggshell membrane capsules are health food supplements made from the thin layer found between the eggshell and egg white that reduce joint pain and stiffness and improve joint flexibility. The FSAI has now issued a recall for Orgenism Eggshell Membrane Capsules; pack size: 60 capsules, 500 mg per serving with all batch codes and all best before dates due to the presence of Salmonella. People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between six and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody. Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts four to seven days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants and those with impaired immune systems are more likely to have a severe illness. Retailers are requested to remove the implicated batches from sale and display recall notices at point-of-sale. Wholesalers/distributors are requested to contact their affected customers and recall the implicated batches and provide a point-of-sale recall notice to their retail customers. Caterers should not use the implicated batches and consumers are advised not to eat the implicated batches. The Irish Mirror's Crime Writers Michael O'Toole and Paul Healy are writing a new weekly newsletter called Crime Ireland. Click here to sign up and get it delivered to your inbox every week
