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Topic summary contributed by volunteer(s): Linda
Salmonella causes more hospitalizations and deaths than any other bacterial foodborne illness, and it’s a growing problem, with the number of cases now 44% higher than the late 90’s. The main food sources of Salmonella are poultry and eggs, which cause hundreds of thousands of food poisoning cases each year in the U.S.
Up to 10% of people stricken with Salmonella, E. coli, or Campylobacter are left with irritable bowel syndrome that can last for years or a lifetime. Chronic dyspepsia and Reiter’s Syndrome (a debilitating form of arthritis) can also be the outcome of salmonellosis. Treatment of salmonellosis is becoming complicated because of the increase in drug-resistance bacteria.
Common methods of cooking eggs may not be sufficient to kill all Salmonella bacteria. Cross-contamination, either in the kitchen or even in supermarket shopping carts can pose a risk as well.
Even though hundreds of thousands of Americans are made ill by contaminated poultry every year, it remains legal to sell meat proven to be contaminated. This is not true in all countries. In Sweden, for example, the number of Salmonella food-poisoning cases is many times lower in the U.S., because it is illegal to sell Salmonella-contaminated poultry there.
In 1974 the meat industry sued the federal government and won the right to sell food known to be contaminated with food-poisoning bacteria. Freedom of Information Act documents reveal that the U.S. Department of Agriculture warned the egg industry against claiming eggs are safe, given that more than 100,000 Americans experience Salmonella food poisoning every year from eggs.
In this “best-of” compilation of his last four year-in-review presentations, Dr. Greger explains what we can do about the #1 cause of death and disability: our diet.
Immunocompromised patients, such as those undergoing chemotherapy, are often denied fresh fruits and vegetables to ostensibly protect them against foodborne illness.
Organic food consumption appears to reduce exposure to pesticide residues and antibiotic-resistant bacteria.
Freedom of Information Act documents reveal that the U.S. Department of Agriculture warned the egg industry that saying eggs are nutritious or safe may violate rules against false and misleading advertising.
The meat industry sued the federal government, winning the right to sell food known to be contaminated with food-poisoning bacteria.
Foster Farms chicken may have infected and sickened more than 10,000 people, due to contamination of the meat with fecal material.
Organic produce may present less of a food safety risk, given the potential contamination of pesticides with fecal pathogens.
The level of multidrug antibiotic-resistant bacteria contamination is compared between meat from animals raised conventionally, and certified organic meat from animals raised without being fed antibiotics.
Chronic red pepper powder ingestion may be an effective treatment for IBS and chronic dyspepsia (indigestion), both of which can arise from food poisoning.
Dr. Greger has scoured the world’s scholarly literature on clinical nutrition, and developed this brand-new live presentation on the latest in cutting-edge research on how a healthy diet can affect some of our most common medical conditions.
Handling chicken can lead to the colonization of one’s colon with antibiotic-resistant E. coli that may result in bladder infections in women.
Hundreds of thousands of Americans are Salmonella-poisoned by poultry every year—yet it remains legal to sell meat proven to be contaminated.
