Posts Tagged ‘food poisoning’

Arsenic Toxicity: Part One, history & worldwide impact

Tuesday, February 21st, 2012

It looks harmless here

I started to write a post on arsenic in baby food since there's been a spate of recent articles on this issue appearing both in newspapers and online (the AMA Morning Rounds email I receive started me thinking of the subject). But, as usual, when I began to pursue a topic, I found there was both a long history I needed to cover and, in this case, a worldwide problem that should be discussed.

Human industrial use of arsenic dates back 5,000 years. I found the Harvard Arsenic Project has a thorough coverage of varying aspects of our utilization of this element, both beneficial and detrimental. It has been used as a poison for many centuries since it has little if any odor or taste, especially when mixed with food or wine. A Roman leader named Sulla outlawed arsenic poisoning in 82 B.C., to no avail. In Italy in the 15th and 16th centuries, the Borgias, especially Pope Alexander VI and his son, Cesare were said to have killed scores of bishops and cardinals by liberally lacing their wine with arsenic; then, by Church laws, they owned the property of their victims.

Roger Smith, a Dartmouth Medical School Emeritus Professor of Pharmacology and Toxicology has published an online discussion of the uses of the element with the gripping title, "Arsenic: A Murderous History."

Scientifically it is classed as a "heavy metal." Nowadays we think of that term as referring to a form of music. But from the chemistry pound of view it actually is one of a group of elements that, volume for volume, are at least five times as heavy as water. Iron, lead and mercury are in that group, but so is arsenic.

If you were to ingest arsenic, diluted in wine or water, at an incredibly small level, 60 parts per million, you would develop belly pain, nausea, diarrhea and then die. Until a few years ago the US drinking water limit was 50 parts per billion. Then in 2000 the EPA proposed all 54,000 community water systems in this country should cut their arsenic levels to no more than 10 parts per billion.

but it's a a plague here

Our local water lab just told me our Fort Collins levels are less than 1 part per billion. That's clearly not true elsewhere in the world. Over 137 million people in 70 countries are exposed to toxic levels in their drinking water. Bangladesh has the most well-known problem. When more than eight million deeper wells were dug in the 1970s and beyond, as an attempt to lower the infant death rate from ineffective water purification, arsenic  replaced infectious diseases as a major threat. The drinking water for more than 30 million people had levels over 50 parts per billion.

So they potentially could develop chronic arsenic effects include skin, lung, kidney, liver or bladder cancers and perhaps a variety of cardiovascular and respiratory diseases.

We've a long, long ways to go before we solve the issues raised by arsenic.

 

 

Turkey, anyone?

Thursday, August 4th, 2011

Delicious if cooked correctly; potentially deadly otherwise

Last evening I was reading The New York Times breaking news on my Kindle. I scanned several articles and then read "Linked to Outbreak." This morning the same topic was reported on the second page of The Wall Street Journal.

In brief, the Cargill company has recalled 36 million pounds of ground turkey, both fresh and frozen, believed linked to 79 illnesses and one death (so far) from contamination with the bacteria salmonella, in this case a strain of the common organism that is markedly antibiotic resistant. They've shut down one of their plants, in Arkansas, and says that's been the only one of their four turkey-producing plants involved.

That rang an alarm since I knew they had a plant in Fort Morgan, Colorado, roughly 80 miles east, where my in-laws live. I Googled Cargill and noticed there's even a branch here in Fort Collins. I found out the local branch is a research organization developing new forms of canola oil, but the Fort Morgan branch is a meat processing entity.

So I found background information on salmonella. One helpful website is a USDA Q&A four-page Fact Sheet. It mentions that salmonella bacteria are among the most common causes of foodborne illness, what we often term as "food poisoning." I'll paste in the link below, but wanted to mention some interesting background facts.

In Federal testing ten to fifteen percent of ground turkey is contaminated with salmonella and more than three fourths of those bacteria are resistant to at least one kind of antibiotic, since our current practice in raising food animals is to routinely give them drugs to prevent illness and, supposedly, to promote growth.

www.fsis.usda.gov/factsheets/salmonella_questions.../index.asp

Katic Couric has a CBS News article online (see link below) where in February 2010 she explored the question Is "Animal Antibiotic Overuse Hurting Humans?" That story centered on MRSA, a drug-resistant staph strain that has become a major problem in and outside hospitals.

http://www.cbsnews.com/stories/2010/02/09/eveningnews/main6191530.shtml

But the discussion veered off to the routine antibiotic use in other factory farm animals. One veterinarian said not every animal gets antibiotics on these huge farms, but drug distributors and dozens of farm workers in four farm belt states -Iowa, Missouri, Arkansas, and Oklahoma - said antibiotic use to promote growth is widespread on factory farms.

So what can and should we be doing in our own kitchens?

First thing is to be aware that cross contamination can occur; in other words when you're preparing raw turkey meat, your hands, utensils and cutting boards can help spread the bacteria to other foods.

learn to use this correctly

Then you need to thoroughly cook these meat products, an internal temperature of 165 degrees measured with an accurate meat thermometer should be sufficient to kill salmonella, according to several government sources.

Leftovers have to be properly stored, within an hour if the ambient temperature is 90 or above, in a refrigerator at 40 degrees or below. I leave a thermometer in our refrigerator and check the temp every time I open the door. I also make sure it's fully shut after I put food in for storage.

That's a brief overview; check the links for more information.