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  1. Meat-Borne Infection Risk from Shopping Carts Meat-Borne Infection Risk from Shopping Carts April 17, 2012

    Exposure to meat packaging in the supermarket may lead to food poisoning in children placed in shopping carts.

  2. Food Poisoning Bacteria Cross-Contamination Food Poisoning Bacteria Cross-Contamination April 16, 2012

    The food-poisoning fecal bacteria found in 70% of U.S. retail poultry is destroyed by proper cooking, but contamination of the kitchen environment may place consumers at risk.

  3. Poultry and Paralysis Poultry and Paralysis April 13, 2012

    A neuropathic strain of the fecal bacteria Campylobacter found in poultry can trigger Guillain-Barré syndrome, a rapid and life-threatening paralysis.

  4. Poultry Exposure and Neurological Disease Poultry Exposure and Neurological Disease April 12, 2012

    Poultry workers exhibit an excess of a wide range of diseases, from thyroid conditions to schizophrenia and autoimmune neurological disorders such as myasthenia gravis. This may be due to exposure to viruses present in chickens and turkeys.

  5. Bacon and Botulism Bacon and Botulism February 27, 2012

    The nitrite preservatives in processed meats such as bologna, bacon, ham, and hot dogs form carcinogenic nitrosamines but also reduce the growth of botulism bacteria, forcing regulators to strike a balance between consumers risking cancer or a deadly form of food poisoning.

  1. Is bacon good or is spinach bad? Is bacon good or is spinach bad? February 23, 2012

    If the nitrates in vegetables such as greens are health-promoting because they can be turned into nitrites and then nitric oxide inside our bodies, what about the nitrites added to cured meats such as bacon, ham, and hot dogs?

  2. MRSA in U.S. retail meat MRSA in U.S. retail meat November 23, 2011

    More than a thousand retail meat samples have been tested for Methicillin-resistant Staphylococcus aureus (MRSA) contamination in North America.

  3. Airborne MRSA Airborne MRSA November 22, 2011

    Methicillin-resistant Staphylococcus aureus “superbug” found not only contaminating the U.S. retail meat supply but isolated from air samples outside swine CAFOs.

  4. U.S. meat supply flying at half staph U.S. meat supply flying at half staph November 21, 2011

    An investigation finds 47% of U.S. retail meat tested is contaminated with staph (Staphylococcus) bacteria. Turkey appears most likely to harbor contagion.

  5. Total recall Total recall November 17, 2011

    Salmonella, the leading cause of food-poisoning related death, can survive most common egg cooking methods including scrambled, over-easy, and sunny-side-up. Cross-contamination onto fingers, utensils, or kitchen surfaces may pose an additional threat.

  1. Too much iodine can be as bad as too little Too much iodine can be as bad as too little September 9, 2011

    Excessive intake of kelp (kombu) or thyroid-containing sausages can lead to iodine toxicity.

  2. Avoiding epilepsy through diet Avoiding epilepsy through diet September 5, 2011

    Avoiding pork tapeworm parasites (cysticercosis) is not as easy as just avoiding pork.

  3. Pork tapeworms on the brain Pork tapeworms on the brain September 4, 2011

    Neurocysticercosis, infection with pork tapeworm larvae brain parasites, is an increasingly serious public health problem in the United States, potentially causing headaches, dizziness, seizures, other neurological disorders and sudden death.

  4. Toxic Megacolon Superbug Toxic Megacolon Superbug April 8, 2011

    Clostridium difficile is another “superbug” found in the U.S. meat supply.

  5. Chicken Out of UTIs Chicken Out of UTIs April 7, 2011

    Half of retail poultry samples were found contaminated with strains of E. coli linked to human urinary tract infections.