Latest news with #foodpoisoning
Yahoo
13 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)
Fox News
18 hours ago
- Health
- Fox News
Butcher shops close as E. coli outbreak kills 12-year-old girl, hospitalizes 21 children
A 12-year-old girl died and at least 21 children were hospitalized after an E. coli outbreak that was likely caused by contaminated meat, prompting the closure of six butcher shops in France, officials said. Signs of severe food poisoning, including bloody diarrhea, first emerged on June 12 near the city of Saint-Quentin in northern France. In total, 22 children and one elderly person have been treated and 10 of the patients were still hospitalized as of Wednesday, according to officials in the Hauts-de-France region. The girl died on Monday, June 16. "I would like to express my deepest sympathy and solidarity with the family of the deceased girl," Health Minister Yannick Neuder said in a post Sunday on X. "To her loved ones, I extend, on behalf of the French government, my most sincere thoughts." Initial tests determined the outbreak was caused by E. coli likely from meat consumption, he told Radio France Internationale (RFI). Nine of the patients developed hemolytic uremic syndrome (HUS), a rare condition caused by a certain type of E. coli bacteria, according to a news release from the local prefect's office on Wednesday. E. coli is a type of bacterium found in the environment, foods and intestines of people and animals, according to the U.S. Centers for Disease Control and Prevention (CDC). While most varieties of E. coli are harmless, some strains, which can be contracted through contaminated food and water, can cause severe cramps, diarrhea and vomiting. One serious strain is Shiga toxin-producing E. coli (STEC), which can lead to HUS, typically among children and the elderly, and cause kidney failure, permanent health problems — even death. About eight in 10 children with HUS have a STEC infection, according to the CDC. There have been 1,624 HUS cases and 38 deaths from it in the U.S. in recent decades, according to the CDC's most recent data, which spans from 1997 to 2021. Some of the hospitalized patients in France received dialysis, which filters waste and excess fluid when the kidneys are not functioning. "Once somebody has the symptoms of hemolytic uremic syndrome, there's really no therapy other than supportive care," said Dr. Jeffrey Kahn, the chief of pediatric infectious disease at UT Southwestern Medical Center in Dallas. "Antibiotics are not going to work. We don't have an antidote." "The way to keep these outbreaks under wraps, or at least to halt the progression, is a robust public health system." Kahn, who is not involved in the care of the patients in France, called HUS a "nasty" disease and said he has seen children receive kidney transplants and come into renal failure as a result of it. It has spread in the U.S. as a result of chopped meat and apple cider, he noted. "The way to keep these outbreaks under wraps, or at least to halt the progression, is a robust public health system," Kahn added. "The investigators are key." Investigations by several government offices into the origins of the outbreak in France are ongoing, according to the prefect's office, and test samples from six Saint-Quentin-area butcher shops, which have been preemptively closed, are expected to open next week. The poisoned individuals had eaten meat traced back to the six shops, according to preliminary investigations. "As part of these investigations, all leads are being explored, analyzed and reported back to ensure that no possible source of contamination is ruled out," the prefect's office stated. Neuder urged people not to panic. "The idea is not to cause panic," he told RFI. "It is still possible to eat meat." Fox News Digital reached out to the health minister's office for comment. For more Lifestyle articles, visit Officials reminded residents that symptoms linked to E. coli can appear within 10 days of eating contaminated food. They cautioned that meat from some of the butchers had been served at two sporting events and a school fair as recently as June 22. They additionally warned people not to consume meat bought from those butchers after June 1, to clean their refrigerators thoroughly if they have purchased any and to prevent transmission by handwashing. "The good news is, there's a lot we can do in the kitchen to help prevent E. coli infections and lower the risk of HUS," Jessica Gavin, a certified food and culinary scientist from California, told Fox News Digital. "I always make sure to cook meat, especially ground beef and poultry, to at least 160 degrees Fahrenheit, wash my hands well after handling raw ingredients and keep raw and cooked foods separate to avoid cross-contamination."
The Sun
20 hours ago
- Health
- The Sun
Deadly brain-eating parasite is found in ‘contaminated' salad bags sold in UK supermarkets – 7 symptoms to watch out for
HEALTH warnings have been issued over salad bags due to potentially deadly contamination fears. The popular ready-to-eat product sold across UK supermarkets has been associated with a rise in food poisoning cases. 1 Research carried out by the journal Eurosurveillance highlighted the contamination fears reported across 10 European countries, including the UK. This came after over 4% of the leaves in salad samples, tested between October 2021 and September 2022, were found to be contaminated with toxoplasma gondii oocysts. "The parasite Toxoplasma gondii can cause severe disease in humans," the research said. "People can acquire the parasite by eating raw or undercooked infected meat or unwashed fruits or vegetables contaminated with the parasite. "We wanted to investigate T. gondii in commercial ready-to eat (RTE) salads in European countries to estimate the importance of these food products as sources of T. gondii." The bacteria, which can be passed on through contact with cat faeces, has been known to contaminate food and water. This makes salad that is washed or watered with dirty water a prime place for bacteria to grow. According to research cited by Science Alert, this bacteria "can seriously disrupt the brain function of intermediate hosts, potentially including humans". The National Institute of Health previously reported that half of the UK population show signs of past infection by the age of 50. They added that once acquired, these parasites remain in human tissues for life. 'Contaminated' children's cough syrup recalled nationwide over ingredient inside that could kill – parents must act now Health risks This can cause a problem later in life for people who have a weakened immune system, often a result cancer treatments or immunosuppressant drugs. The Food Standards Agency recommended the best action to take to combat this outbreak. "[Always] wash fruit and vegetables with water before you eat them to make sure that they are clean," the experts advised. "You should wash them under a running tap, or in a bowl of fresh water, making sure to rub their skin under the water." While toxoplasmosis is not usually serious and normally gets better on its own, the NHS highlighted that it can cause serious problems in certain situations. This includes if you get it while you're pregnant or have a weakened immune system . If you have a weakened immune system toxoplasmosis may cause problems with your eyes, brain, heart, or lungs. And if you experience more severe symptoms such as confusion, blurred vision, or slurred speech, you should also seek medical help. Positive samples across Europe Samples of the leaves were collected in the Czech Republic, Denmark, France, Germany, Italy, Norway, Poland, Portugal, and Spain as well as the UK. Majority of the positive samples were collected in winter and packaged in the UK, France, Portugal, Spain, and Denmark. Scientists have urged for better control measures to help protect prevent infection. "This is particularly relevant since ready-to-eat salads are intended to be consumed raw without any further treatment by the consumer," they pointed out. "Future work should investigate presence of [the parasite] in different steps of the ready-to-eat production to minimise infection risk for humans." Rise in food poisoning cases The warning follows alerts relating to a significant rise in serious food poisoning cases. The latest annual data from the UK Health Security Agency (UKHSA) showed that Campylobacter infections increased by 17% between 2023 and 2014 - from 60,055 to 70,352. According to UKHSA, this represents the highest number of cases recorded in the past decade. Meanwhile, Salmonella infections also reached a decade high, according to data. They rose by with a 17% as well, from 8,872 cases in 2023 to 10,388 cases in 2024.
Yahoo
a day ago
- Health
- Yahoo
French authorities open judicial inquiry into food poisoning of children
A judicial inquiry has been opened alongside a health investigation, into the severe food poisoning cases in northern France since 12 June. This comes after the death of a 12-year-old girl and reports of at least 19 children who fell ill. The prosecutor's office in Saint-Quentin announced on Monday that a preliminary judicial inquiry for involuntary homicide had been opened last week, alongside a health investigation. "This preliminary investigation was opened against unknown persons on charges of involuntary manslaughter, involuntary injury, endangering the lives of others and deception regarding goods presenting a danger to human life," according to a press release from the public prosecutor's office. Authorities in the Aisne department announced that the number of victims had risen to 19 after another child had been admitted to hospital with symptoms of food poisoning. French health chiefs identify E coli as cause of major food poisoning outbreak Eight of these young patients developed hemolytic uremic syndrome (HUS), a serious complication characterised in particular by acute renal failure, one of whom, a 12-year-old girl, died on 16 June. Currently, six children who contracted HUS are still receiving dialysis, while ten other children have been able to leave the hospital and return home, while receiving "continuous medical monitoring," the prefecture said in a statement. Read more on RFI EnglishRead also:Frozen pizza blamed for deadly E coli infections sweeping FranceFrench brand recalls yoghurts contaminated with E coli bacteriaWoman dies in Bordeaux botulism outbreak linked to sardines
Telegraph
2 days ago
- Health
- Telegraph
Risky money-saving shortcuts could be behind food poisoning increase
Risky money-saving measures such as eating out-of-date food, turning off fridges and failing to heat up meals may be behind a sharp rise in food poisoning cases. More than 10,000 people tested positive for salmonella in 2024, up 17 per cent from 2023 and the highest annual total since 2007, official figures have revealed. Around one in four cases were in children under 10, with London being the most affected area, the UK Health Security Agency (UKHSA) said. There were also more than 70,000 cases of campylobacter, a similar bacterial illness, amounting to a 17.1 per cent rise on the year before. The gastrointestinal illnesses cause similar symptoms, including diarrhoea, stomach pains and cramps, vomiting and mild fever. Infections can be caused by eating contaminated food such as chicken, meat, eggs, unpasteurised milk products, and raw fruit or vegetables, as well as close contact with infected people and kitchen cross-contamination. Health officials said the reason for the rise in cases was 'likely multifactorial' and that improvements in testing could have led to more cases being identified. Hygiene concerns However, another possible cause is people storing and cooking their food in unsafe ways to save money, according to a UKHSA report. A survey by the Food Standard Agency (FSA), which is working with the UKHSA, found that one in eight adults demonstrated risky behaviours while storing and preparing food in response to cost-of-living pressures. This includes cooking food on a lower heat or not for long enough, turning fridges and freezers to less frigid settings, eating food cold instead of hot, and eating out-of-date food. Around 5 per cent of people also admitted to turning their fridge off to save money, while one in eight did not cook their food properly. Potential contamination from environmental sources such as raw dog food in kitchens could also be partly responsible for the increase in salmonella infections, the report added. The UKHSA said children, the elderly and people with weakened immune systems were particularly vulnerable and should take extra care.
