tag:theconversation.com,2011:/au/topics/food-hygiene-23486/articlesFood hygiene – The Conversation2023-09-28T15:52:22Ztag:theconversation.com,2011:article/2134042023-09-28T15:52:22Z2023-09-28T15:52:22ZI’m a microbiologist and here’s what (and where) I never eat<figure><img src="https://images.theconversation.com/files/550869/original/file-20230928-17-d1ixap.jpg?ixlib=rb-1.1.0&rect=20%2C0%2C6689%2C4476&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/chafing-dish-food-1020163570">Alex Andrei/Shutterstock</a></span></figcaption></figure><p>Every year, around <a href="https://www.ukri.org/news/food-safety-network-to-tackle-9-billion-food-poisoning-challenge/#:%7E:text=Food%20poisoning%20key%20facts%3A,foodborne%20illness%20in%20the%20UK">2.4 million people</a> in the UK get food poisoning – mostly from viral or bacterial contamination. Most people recover <a href="https://www.nhsinform.scot/illnesses-and-conditions/infections-and-poisoning/food-poisoning/">within a few days without treatment</a>, but <a href="https://bmjopengastro.bmj.com/content/7/1/e000377">not all are that lucky</a>.</p>
<p>As a microbiologist, I’m probably more acutely aware of the risk of food-borne infections than most. Here are some of the things I look out for.</p>
<h2>Eating outdoors</h2>
<p>I rarely eat alfresco – whether picnics or barbecues – as the risk of food poisoning goes up when food is taken outdoors. </p>
<p>Keeping your hands clean when handling food is key to not getting sick, but how often do you find hot running water and soap in a park or on a beach? You can use alcohol hand gels (they’re better than nothing), but they don’t kill all germs. </p>
<p>Also, food tends to attract an array of flying and crawling critters, such as flies, wasps and ants, all of which can transfer germs, including <em>E coli</em>, <em>Salmonella</em> and <em>Listeria</em>, to your food. </p>
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<p>Keeping perishable food cold and covered is essential as germs can double in numbers if food is allowed to warm up to 30°C for more than a few hours. For barbecues, meat needs to be thoroughly cooked, and a meat thermometer is a good investment to avoid food poisoning. Do not eat meat if its internal temperature is <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/food-safety-outdoors">less than 70°C</a>. </p>
<h2>Buffets</h2>
<p>Knowing what food-related conditions bacteria prefer to grow in, I am very mindful of the microbiological safety of hot and cold buffet displays. </p>
<p>Indoors, food can be exposed to contamination from insects, dust and above all, people. Food poisoning is, therefore, an inevitable risk when dining at a <a href="https://www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets">buffet</a>. </p>
<p>Contamination comes from buffet visitors touching food, and germs can be sprayed on to buffets from people sneezing or coughing close to the food. Even indoors, one must consider contamination by insects, such as flies or wasps, settling on the uncovered food. Also, germs may be deposited from the air, which is rich in bacteria, fungi and viruses. </p>
<p>I always look at the clock when I’m at a buffet as there is a <a href="https://www.cdc.gov/foodsafety/serving-food-safely.html">two-hour catering rule</a>: perishable food will become unsafe to eat within two hours if not kept covered and refrigerated. The problem is buffets tend to be laid out before you arrive, so it is difficult to tell if the platters of cooked meat, seafood, salads, desserts and appetisingly arranged fruit and vegetables will have been sitting for more than two hours when you come to eat them. </p>
<p>For hot buffets, such as those served at breakfast in hotels, I always avoid lukewarm food, as bacteria that cause food poisoning can grow quickly when food is <a href="https://www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets">kept at less than 60°C</a>. Hot food should be served hot, that is at a temperature of at least 60°C. If there is any uncertainty about the safety of the food on offer, I reluctantly breakfast on freshly toasted bread and individually packaged marmalade. </p>
<h2>Oysters</h2>
<p>There are some foods I never eat, and raw shellfish, such as oysters, is one of them. This is because oysters are filter feeders and can concentrate germs, such as <em>Vibrio</em> and norovirus, in their tissue. </p>
<p>A <em>Vibrio</em>-contaminated oyster does not look, smell, or taste different, but can still make you very ill. The US Centers for Disease Control and Prevention estimates that about 80,000 people get <em>Vibrio</em> infections from raw oysters, and in the US alone 100 people <a href="https://www.cdc.gov/foodsafety/communication/oysters-and-vibriosis.html">die from vibriosis</a> each year.</p>
<p>It is also possible to pick up food poisoning from eating any raw shellfish (clams, mussels, whelks, cockles). I only eat shellfish that are well-cooked because heat effectively kills harmful germs. </p>
<h2>Bagged salads</h2>
<p>I never eat bagged salads, largely because one of my research areas is fresh salad safety. It has been found that bagged lettuce can contain food poisoning germs such as <em>E coli</em>, <em>Salmonella</em> and <em>Listeria</em>. </p>
<p>My research group <a href="https://journals.asm.org/doi/10.1128/aem.02416-16">has found</a> that these pathogens grow more than a thousand times better when given juices from salad leaves, even if the salad bag is refrigerated. Worryingly, the same germs use the salad juices to become more virulent, and so better at causing an infection.</p>
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<p>For those salad lovers alarmed by this information, most bagged salads are safe if stored refrigerated, washed well before use (even ready-to-eat salad should be washed) and eaten as soon as possible after buying it. </p>
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<img alt="An open bag of lettuce." src="https://images.theconversation.com/files/550872/original/file-20230928-15-irzk45.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/550872/original/file-20230928-15-irzk45.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/550872/original/file-20230928-15-irzk45.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/550872/original/file-20230928-15-irzk45.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/550872/original/file-20230928-15-irzk45.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/550872/original/file-20230928-15-irzk45.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/550872/original/file-20230928-15-irzk45.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">If there are salad ‘juices’, throw it out.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/open-bag-salad-lettuce-carrots-white-528025258">Noel V. Baebler/Shutterstock</a></span>
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<h2>Cooking practices</h2>
<p>In terms of cooking practices, I have a list of dos and don’ts. </p>
<p>For perishable foods, I regularly check use-by dates, but if it is before the expiry date and the food package looks swollen, or when opened the food looks or smells different than expected, I throw it in the bin as it could be contaminated.</p>
<p>I never use the same chopping boards for raw and cooked foods, and washing my hands before and after handling food is instinctual. </p>
<p>One of my “never do” practices is reheating cooked rice. This is because uncooked rice can contain spores of <em>Bacillus cereus</em>, a food-poisoning germ. </p>
<p>Although the <em>Bacillus</em> cells are killed by cooking, the spores survive. If the rice is left to cool and sit at room temperature, <a href="https://www.nhs.uk/common-health-questions/food-and-diet/can-reheating-rice-cause-food-poisoning/#:%7E:text=Yes%2C%20you%20can%20get%20food,been%20stored%20before%20it%E2%80%99s%20reheated">the spores grow into bacteria</a>, which will increase in numbers quickly as rice is a good <em>Bacillus</em> culture medium when at room temperature. </p>
<p>The rice-cultured <em>Bacillus</em> can produce toxins that, within a few hours of ingestion, can cause vomiting and diarrhoea lasting up to 24 hours.</p>
<h2>Dining out</h2>
<p>I find that having a high level of food safety awareness causes me to be first in line for buffets, to be cautious about eating from breakfast bars, and to watch the clock for how often perishable food is replaced. I never collect “doggy bags” of food leftovers (they have usually exceeded the two-hour time limit), even if they really are intended for a pet. </p>
<p>The benefits of being a microbiologist are that we know how to avoid food poisoning and, in return, people have confidence our cooking is very safe to eat.</p><img src="https://counter.theconversation.com/content/213404/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Primrose Freestone has previously received funding from the BBSRC for her salad research work..</span></em></p>You’ll never look at bagged lettuce the same way again.Primrose Freestone, Senior Lecturer in Clinical Microbiology, University of LeicesterLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/2081562023-06-23T13:39:47Z2023-06-23T13:39:47ZDirty tea towels are breeding grounds for harmful bacteria – here’s how to clean them properly<figure><img src="https://images.theconversation.com/files/533147/original/file-20230621-15-81vklh.jpg?ixlib=rb-1.1.0&rect=123%2C0%2C6227%2C4218&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Yep, when you've finished, both of those need to go in the wash.</span> <span class="attribution"><a class="source" href="https://www.pexels.com/photo/close-up-of-women-in-pattern-dresses-drying-cutlery-with-tea-towels-6956744/">pexels/karolina grabowska</a></span></figcaption></figure><p><a href="https://link.springer.com/article/10.1023/A:1016378226861">Kitchens</a> can harbour all sorts of germs and bacteria. These can arrive via humans, pets, uncooked food or even plants, meaning that a high proportion of <a href="https://academic.oup.com/jambio/article-abstract/119/2/582/6717307?redirectedFrom=fulltext">foodborne infections</a> are acquired directly within the home. </p>
<p>An important cleaning aid in most kitchens is the tea towel, also known as a dishcloth. Usually made of cotton or linen, they are used to dry wet hands and kitchen implements as well as wiping down surfaces – so play an important role in kitchen hygiene. </p>
<p>But, because hands and uncooked fresh produce are often rich in a diverse variety of germs, tea towels are prone to picking up the bacteria they come into contact with. </p>
<p>Indeed, in a <a href="https://www.semanticscholar.org/paper/Achieving-hygiene-in-the-domestic-kitchen%3A-the-of-Cogan-Slader/ffc798f7219afc6f986d6f18c62e6e496e7e0161">study</a> that used tea towels to wipe down chopping boards that had been used to prepare raw chicken with salmonella (which can cause diarrhoea, fever and stomach cramps), 90% of the cloths became contaminated with salmonella, too.</p>
<p><a href="https://www.tandfonline.com/doi/abs/10.1080/09603129509356839?src=recsys">Several studies</a> have looked at the germs tea towels typically carry in domestic kitchens. One study sampled 100 used tea towels and found a marked presence of <a href="https://www.tandfonline.com/doi/abs/10.1080/09603120050127202?src=recsys">staphylococcus aureus</a> <em>Staphylococcus aureus</em>, which is often found on the skin but is also a pathogen that can cause a variety of issues such as abscesses, joint infections and even pneumonia.</p>
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<img alt="Tea towels hanging to dry on the oven door." src="https://images.theconversation.com/files/533151/original/file-20230621-15-620nos.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/533151/original/file-20230621-15-620nos.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=382&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533151/original/file-20230621-15-620nos.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=382&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533151/original/file-20230621-15-620nos.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=382&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533151/original/file-20230621-15-620nos.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=480&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533151/original/file-20230621-15-620nos.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=480&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533151/original/file-20230621-15-620nos.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=480&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">Dirty tea towels are a breeding ground for bacteria and foodborne illnesses.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/closeup-teatowels-on-rack-2293555605"> Joe Kuis/Shutterstock</a></span>
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<p>Tea towels are good at picking up germs which is important as another <a href="https://www.tandfonline.com/doi/abs/10.1080/09603129509356839?src=recsys">study of 46 kitchens</a> found a wide range of harmful bacterial species living on kitchen surfaces, which are often cleaned by tea towels. </p>
<p>Surfaces were found to have <em>Enterobacter</em> (which can cause respiratory tract infections, skin infections, urinary tract infections and heart, bone and eye infections), <em>Klebsiella</em> (which has been linked to serious infections of the lungs, bladder, brain and blood), and <em>E. coli</em> (which can cause upset stomachs and urinary tract infections). </p>
<p>Several kitchens also had <em>Pseudomonas aeruginosa</em>, which can cause lung infections. <em>Bacillus subtilis</em>, which can lead to eye infections and abscesses, was also found in more than half of the kitchens sampled. And all of the samples from the kitchens were found to have <em>Staphylococcus</em> and <em>Micrococcus</em>. In people with weak immune systems, <em>Micrococcus</em> has been linked to lung infections, such as pneumonia and septic arthritis along with eye and heart infections.</p>
<p>The levels and types of germs found on these tea towels were influenced by how they were used, how often they were washed and how long they were dried for. <a href="https://www.sciencedirect.com/science/article/pii/S0956713522003887?via%3Dihub">Rinsing tea towels in hot water</a> at 60°C was found to reduce levels of bacteria later spread by contaminated cloths, which is important as infection likelihood is often related to how many bacteria you ingest.</p>
<h2>Clean your cloths</h2>
<p>These studies suggest there is an infection risk from tea towels and that most kitchen cloths may be contaminated with high levels of bacteria. It’s easy, then, for these germs to transfer on to food preparation surfaces, potentially causing serious food poisoning. </p>
<p>The infection risk of using tea towels is well-recognised by the medical profession. Indeed, in UK hospitals, fabric <a href="https://www.leicspart.nhs.uk/wp-content/uploads/2021/02/Food-Hygiene-for-Ward-and-Therapy-kitchens-Infection-Prevention-Policy-exp-Feb-24.pdf">tea towels are not allowed</a>. Instead, patient crockery, cutlery and food preparation work surfaces are cleaned and dried with disposable paper towels. </p>
<p>One of the reasons tea towels act as such good microbial reservoirs is that they are often damp as they are used to absorb moisture and mop up spills. <a href="https://www.sciencedirect.com/science/article/pii/S0956713522003887?via%3Dihub">Water enables germs to grow</a>. And so a moist tea towel left in a warm kitchen provides an ideal environment for bacteria to multiply. This is particularly the case if food traces are present, too. </p>
<p>So what’s the best way to sanitise your used tea towel? Tea towels that are hung up in the air tend to dry faster than cloths stored and squeezed into balls, which can affect levels of bacteria in the towels. </p>
<p><a href="https://www.sciencedirect.com/science/article/pii/S0956713522003887?via%3Dihub">Laboratory experiments</a> that involved covering tea towels in salmonella, found that the bacteria multiplied in all types of cloths that were crumpled. But levels of bacteria were reduced by 1,000 times if the tea towels were hung to dry for 24 hours at room temperature. </p>
<h2>Reduce the germs</h2>
<p>To avoid tea towels spreading germs around the kitchen, it’s recommended that the cloths are washed regularly and when they get wet, are allowed to dry completely before being used again. Using <a href="https://www.food.gov.uk/sites/default/files/media/document/cloths.pdf">disposable cloths</a> or paper towels for heavily contaminated areas, such as those involving raw meat, could also help to stop the spread of bacteria. </p>
<p>In terms of tea towel hygiene, you should clean and thoroughly dry your kitchen towel <a href="https://www.food.gov.uk/sites/default/files/media/document/cloths.pdf">at least once a day</a> or after each use. The UK government recommends that tea towels should be sanitised by washing them in a washing machine with laundry detergent on a hot wash cycle of 90°C. </p>
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<img alt="Tea towels drying on a clothesline." src="https://images.theconversation.com/files/533152/original/file-20230621-18-piu85o.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/533152/original/file-20230621-18-piu85o.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=450&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533152/original/file-20230621-18-piu85o.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=450&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533152/original/file-20230621-18-piu85o.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=450&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533152/original/file-20230621-18-piu85o.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=566&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533152/original/file-20230621-18-piu85o.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=566&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533152/original/file-20230621-18-piu85o.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=566&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">Daily washing of tea towels is crucial for kitchen hygiene.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/colourful-towels-tea-hung-outside-dry-1655802655"> Tony Skerl/Shutterstock</a></span>
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<p>Laundry detergents contain hard water softeners, surfactants (which increase the wetting effect of water by reducing its surface tension), detergents, bleaches and digestive enzymes. Food stains on tea towels will probably be a mixture of proteins, fats and carbohydrates, which the enzymes degrade. </p>
<p>And the detergent helps to dissolve the stains, which are released into the washing water. Since proteins and fats are also involved in the attachment of bacteria to surfaces, laundry detergents will help to detach and so reduce bacteria levels in tea towels. </p>
<p>If you <a href="https://www.food.gov.uk/sites/default/files/media/document/cloths.pdf">wash tea towels</a> by hand, ensure any obvious food and dirt are removed by rinsing in hot water with detergent before disinfection. After washing, you can sanitise any microbes remaining using boiling water or a disinfectant such as bleach, diluted as per the manufacturer’s instructions. </p>
<p>Ironing tea towels on a hot setting will also effectively sanitise as the temperature is <a href="https://www.food.gov.uk/sites/default/files/media/document/cloths.pdf">above 90°C</a>.
You should also store your laundered tea towels in a dry, clean area, away from any uncooked food and grubby hands.</p><img src="https://counter.theconversation.com/content/208156/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Primrose Freestone does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>A microbiologist on the deadly germs lurking in your kitchen and why you need to wash tea towels and dishcloths more often.Primrose Freestone, Senior Lecturer in Clinical Microbiology, University of LeicesterLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/1927232023-01-05T20:37:28Z2023-01-05T20:37:28ZNo, you shouldn’t wash raw chicken before cooking it. So why do people still do it?<figure><img src="https://images.theconversation.com/files/490251/original/file-20221018-17274-k1s6c8.jpg?ixlib=rb-1.1.0&rect=0%2C18%2C6256%2C4108&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><span class="source">Shutterstock</span></span></figcaption></figure><p>Food safety authorities and regulators <a href="https://foodsafety.asn.au/topic/tips-poultry/">around</a> <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=after%20handling%20chicken.-,Do%20not%20wash%20raw%20chicken.,that%20previously%20held%20raw%20chicken.">the</a> <a href="https://www.food.gov.uk/safety-hygiene/cleaning">world</a> <a href="https://www.mpi.govt.nz/food-safety-home/preparing-and-storing-food-safely-at-home/clean-cook-chill/#:%7E:text=Don't%20wash%20raw%20chicken,food%20poisoning%20from%20campylobacter%20bacteria.">recommend</a> you don’t wash raw poultry before cooking. </p>
<p>That’s because washing chicken can splash dangerous bacteria around the kitchen. It’s best just to thoroughly cook the chicken without washing it, so it is safe to eat.</p>
<p>Despite this, chicken-washing remains common. A <a href="https://www.safefood.qld.gov.au/newsroom/does-raw-chicken-need-rinsing/">survey</a> by Australia’s Food Safety Information Council showed almost half of Australian home cooks washed whole chickens before cooking. Dutch research found <a href="https://www.foodsafetynews.com/2022/05/dutch-survey-finds-a-quarter-of-people-wash-chicken-despite-expert-advice/">25%</a> of consumers washed their chicken often or almost always.</p>
<p>So why do people do it – and what does the research say about the risks of chicken-washing?</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/490247/original/file-20221017-18129-wt6pzf.jpg?ixlib=rb-1.1.0&rect=0%2C48%2C5391%2C3535&q=45&auto=format&w=1000&fit=clip"><img alt="A person washes chicken over a sink." src="https://images.theconversation.com/files/490247/original/file-20221017-18129-wt6pzf.jpg?ixlib=rb-1.1.0&rect=0%2C48%2C5391%2C3535&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/490247/original/file-20221017-18129-wt6pzf.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/490247/original/file-20221017-18129-wt6pzf.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/490247/original/file-20221017-18129-wt6pzf.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/490247/original/file-20221017-18129-wt6pzf.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/490247/original/file-20221017-18129-wt6pzf.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/490247/original/file-20221017-18129-wt6pzf.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Australia’s Food Safety Information Council recommends raw poultry not be washed before cooking.</span>
<span class="attribution"><span class="source">Shutterstock</span></span>
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</figure>
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<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/yes-you-can-reheat-food-more-than-once-heres-why-184158">Yes, you can reheat food more than once. Here's why</a>
</strong>
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<h2>Chicken meat and germs</h2>
<p>Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. </p>
<p>This is particularly relevant to poultry meat. Two leading causes of foodborne illness are the bacteria <em><a href="https://www.cdc.gov/campylobacter/index.html">Campylobacter</a></em> and <em><a href="https://www.cdc.gov/foodsafety/communication/salmonella-food.html">Salmonella</a></em>, which are commonly found on raw poultry. </p>
<p>In Australia, reported cases of <em>Campylobacter</em> and <em>Salmonella</em> have almost <a href="https://foodsafety.asn.au/topic/tips-poultry/">doubled</a> over the last two decades. </p>
<p>Of the estimated 220,000 cases of <em>Campylobacter</em> infection each year, <a href="https://foodsafety.asn.au/topic/tips-poultry/">50,000</a> can be attributed either directly or indirectly to chicken meat. </p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/491574/original/file-20221025-19-osvds4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="Chicken is grilled on a barbecue." src="https://images.theconversation.com/files/491574/original/file-20221025-19-osvds4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/491574/original/file-20221025-19-osvds4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=402&fit=crop&dpr=1 600w, https://images.theconversation.com/files/491574/original/file-20221025-19-osvds4.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=402&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/491574/original/file-20221025-19-osvds4.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=402&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/491574/original/file-20221025-19-osvds4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=505&fit=crop&dpr=1 754w, https://images.theconversation.com/files/491574/original/file-20221025-19-osvds4.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=505&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/491574/original/file-20221025-19-osvds4.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=505&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Why do many home cooks continue to wash chicken before cooking?</span>
<span class="attribution"><a class="source" href="https://www.pexels.com/photo/barbecue-bbq-beef-chicken-262945/">Photo by Pixabay</a>, <a class="license" href="http://creativecommons.org/licenses/by/4.0/">CC BY</a></span>
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<h2>Chicken-washing myths, busted</h2>
<p>One <a href="https://doi.org/10.1016/j.foodcont.2020.107682">analysis</a> of consumer responses to an education campaign about the dangers of washing raw poultry shed light on why many people still wash raw chicken before cooking.</p>
<p>Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. </p>
<p>Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. </p>
<p>On the contrary, <a href="https://doi.org/10.1016/j.foodcont.2018.06.034">research</a> has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk.</p>
<p><div data-react-class="Tweet" data-react-props="{"tweetId":"1519397720200339456"}"></div></p>
<h2>Washing chicken splashes bacteria around</h2>
<p>One of the more compelling arguments why washing raw poultry under a running tap is a risky activity comes from <a href="https://doi.org/10.1063/5.0083979">recent research</a> on water droplets ejected from the surface of washed chicken. </p>
<p>The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets.</p>
<p>Using high-speed imaging, the researchers found a higher tap height can increase splashing. </p>
<p>Chicken meat is often soft and the water flow can create a divot in the surface. This leads to splashing that would not occur on a curved, hard surface. </p>
<p>The researchers placed large agar plates next to the chicken surfaces to capture any water droplets. This allowed them to grow the bacteria that were transferred with the splashed water. </p>
<p>They found the level of bacterial transmission increased with greater tap height and water flow rate. </p>
<p>Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. </p>
<h2>What if I still really want to wash my chicken meat?</h2>
<p>While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. </p>
<p>If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap.</p>
<p>Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. </p>
<p>This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat! </p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/health-check-when-should-you-throw-away-leftovers-92256">Health Check: when should you throw away leftovers?</a>
</strong>
</em>
</p>
<hr>
<img src="https://counter.theconversation.com/content/192723/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Enzo Palombo does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>Washing raw chicken can splash bacteria around the kitchen. It’s best just to properly cook the chicken without washing it. So why do people still wash? Time to bust some chicken-washing myths.Enzo Palombo, Professor of Microbiology, Swinburne University of TechnologyLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/1049712018-12-24T10:07:09Z2018-12-24T10:07:09ZFive tips for safely cooking and keeping your Christmas turkey<figure><img src="https://images.theconversation.com/files/250467/original/file-20181213-178552-1cgozar.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Christmas dinner time!</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/man-taking-roast-turkey-out-oven-234673405?src=--P8iloyV2cAkYc10qitag-1-23">Monkey Business Images/Shutterstock</a></span></figcaption></figure><p>For countless households, Christmas is turkey time. The bird takes pride of place in festive meals across the world – but if not stored, handled and cooked properly it can cause serious food poisoning. </p>
<p>Turkey and other poultry is commonly associated with <a href="http://internetjfs.org/articles/ijfsv7-4.pdf">food poisoning bacteria</a> such as <a href="https://www.food.gov.uk/safety-hygiene/campylobacter"><em>Campylobacter</em></a>, <a href="https://www.food.gov.uk/safety-hygiene/salmonella"><em>Salmonella</em></a> and <a href="https://www.food.gov.uk/safety-hygiene/e-coli"><em>E. Coli</em></a>. </p>
<p>Although standards are set in the UK to ensure that food is safe to eat throughout the supply chain, the way turkey is stored, prepared and cooked at home has the potential to cause sickness if not done properly. Here are some of the most important turkey tips to safeguard your loved ones from food poisoning this festive season.</p>
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<iframe width="440" height="260" src="https://www.youtube.com/embed/XMH3BE81yUM?wmode=transparent&start=0" frameborder="0" allowfullscreen=""></iframe>
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<h2>1. Let’s talk turkey thawing</h2>
<p>Make sure <a href="https://www.youtube.com/watch?v=v-wLzLCRDrM&feature=youtu.be">you allow enough time</a> to thaw a frozen turkey thoroughly in the fridge before cooking. Bear in mind <a href="https://www.food.gov.uk/safety-hygiene/seasons-eatings#defrosting-your-turkey">this may take a few days</a>. If your turkey doesn’t have on-pack instructions for how to defrost it, it’s easy to work out – in a fridge operating at 4°C, allow between ten and 12 hours per kilogram. </p>
<p>To prevent cross-contamination, thaw the turkey in a container or tray at the bottom of the fridge. This will stop any drips of bacteria-filled water contaminating other food.</p>
<h2>2. Wash your hands, not the turkey</h2>
<figure class="align-right zoomable">
<a href="https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=852&fit=crop&dpr=1 600w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=852&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=852&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=1071&fit=crop&dpr=1 754w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=1071&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=1071&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
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<span class="caption">How to wash your hands properly.</span>
<span class="attribution"><span class="license">Author provided</span></span>
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</figure>
<p>Many people <a href="https://theconversation.com/we-used-cctv-and-microbial-swabs-to-figure-out-where-adults-are-going-wrong-in-the-kitchen-92157">think you need to wash</a> chicken or turkey to remove the bacteria. However, washing raw meat and poultry can actually <a href="https://www.campdenbri.co.uk/_access/download.php?type=research&file=1257.pdf&access=public&name=CampdenBRI-RD170.pdf&hash=70b0caed9de6eee1c68379e81bf29e4f247ef9c61d75b1b7a856e9965f4ea2e5">spread bacteria</a> around the kitchen (<a href="https://www.youtube.com/watch?v=JZXDotD4p9c">by water splashing</a>), which causes <a href="https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food">cross-contamination</a>. All you need to do to kill the bacteria is thoroughly cook the meat.</p>
<p>While you don’t need to wash your turkey, you do need to wash your hands – particularly after handling the bird. <a href="http://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-17-378?=">Our research</a> has found that 90% of people fail to adequately wash and dry their hands immediately after handling raw poultry, which results in greater bacterial contamination of the kitchen. </p>
<p>To clean your hands properly, you need to spend 20-30 seconds washing with clean water and soap. Make sure you rub all parts of your hands with a soap lather, and dry using a clean hand towel or kitchen paper.</p>
<h2>3. Roasting is key</h2>
<p>Although we all know not to eat raw turkey, inadequate cooking remains a significant contributory factor to food poisoning. Take note of the instructions on the packaging for temperature and approximate cooking times. You may been told to pierce the thickest part of the meat, and ensure juices run clear, but colour and texture can be unreliable indicators of safety. The only accurate way to ensure thorough cooking is to <a href="https://www.bbcgoodfood.com/content/top-five-meat-thermometers">use a meat thermometer</a> to check the temperature. Cooking food to a minimum internal temperature of 75°C will significantly reduce the risk of food poisoning. </p>
<p>It’s a good idea to check before Christmas day how long your turkey is going to take to cook so you can allocate sufficient time to pre-heat the oven, cook and rest the bird before tucking in.</p>
<h2>4. Keep it cool</h2>
<p>Fridges are often full to the brim with tasty treats over the Christmas holiday, but it’s really important to make sure that its temperature is cold enough to keep your turkey and other food (and you) safe. <a href="https://theconversation.com/your-fridge-might-not-be-cold-enough-to-keep-food-safe-70262">Our research</a> has found that although most of us are aware of the importance of keeping food cold, many of us never check our fridge temperature. In fact <a href="http://jfoodprotection.org/doi/10.4315/0362-028X.JFP-16-270">91% of domestic refrigerators</a> operate above the recommended temperature, meaning that even when you think you’re keeping food safely you might not be.</p>
<p>To ensure food safety, and reduce spoilage, the Food Standards Agency recommends <a href="https://www.food.gov.uk/safety-hygiene/chilling">fridges run at a temperature below 5˚C</a>. Although your fridge might feel cold, the only way to make sure that it is running at the recommended temperature is to use a refrigerator thermometer. You could use your meat thermometer to check if your fridge is cold enough, however there are numerous <a href="http://www.comparaboo.co.uk/best-refrigerator-thermometers">thermometers available</a> that you can leave in your fridge too.</p>
<p>Keeping food at a safe temperature is really important to limit how fast bacteria grows. So, if you have a buffet over Christmas, think about how quickly the food will be eaten, and don’t put everything out at once. Food should not be at room temperature for more than two hours. Buffet food that has been out of the fridge for more than two hours should not be eaten.</p>
<h2>5. Turkey timing</h2>
<p>Nobody wants to see good food go to waste. So if you have turkey left-overs, make sure it is cooled within 90 minutes of cooking, stored in the fridge and eaten within two days. </p>
<p>You’re likely to be cooking your turkey on Christmas day, but make sure the “use by” date on the packaging takes you up until the 25th at least. “Use by” and “once opened, use within” dates on packaging are calculated based on the growth ability of bacteria in food. It’s important to follow these guidelines as high levels of bacteria can be present which you can’t see, smell or taste. </p>
<p><a href="http://jfoodprotection.org/doi/10.4315/0362-028X.JFP-15-312">Our cognitive research</a> has shown over the years that although about three-quarters of people are aware that the “use-by” date indicates food safety and more than half report always checking the date, <a href="https://www.ncbi.nlm.nih.gov/pubmed/25836399">our kitchen surveys</a> have found that two-fifths of people still had foods with lapsed use by dates in their fridges. </p>
<p><em>For more food seasonal food safety information see the <a href="https://www.food.gov.uk/safety-hygiene/seasons-eatings">Food Standards Agency website</a>.</em></p><img src="https://counter.theconversation.com/content/104971/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>The authors do not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and have disclosed no relevant affiliations beyond their academic appointment.</span></em></p>Follow these food safety tips to keep everyone happy and healthy this festive season.Ellen W. Evans, Research Fellow, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan UniversityBeth Rowlands, Food Technologist, Cardiff Metropolitan UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/981522018-06-14T05:58:51Z2018-06-14T05:58:51ZResearch Check: can tea towels cause food poisoning?<figure><img src="https://images.theconversation.com/files/223142/original/file-20180614-32313-n2bp35.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Let your tea towel dry out after each use to reduce its bacterial load.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/profile-view-young-couple-washing-drying-295734776?src=SoUw9BDl2nbZNp2E-luduQ-1-5">Shutterstock/antoniodiaz</a></span></figcaption></figure><p>Aside from being up to the task of drying our dishes, we don’t usually give the humble tea towel much thought. But this week it’s being blamed for causing food poisoning: </p>
<p><div data-react-class="Tweet" data-react-props="{"tweetId":"1005589963403091968"}"></div></p>
<p>But there’s no cause for concern.</p>
<p>Yes, bacteria can accumulate on tea towels, especially when they’re infrequently washed and don’t dry out between use. But most of the bacteria the researchers found on tea towels are not responsible for food poisoning or other gastrointestinal symptoms.</p>
<p>While the media reports focused on the food poisoning risk, the research didn’t actually look at the participants’ gastrointestinal health. </p>
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<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/explainer-what-is-gastroenteritis-and-why-cant-i-get-rid-of-it-34351">Explainer: what is gastroenteritis and why can't I get rid of it?</a>
</strong>
</em>
</p>
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<h2>How was the research conducted?</h2>
<p>The story came about from a <a href="http://www.abstractsonline.com/pp8/#!/4623/presentation/15470">June 9 poster presentation</a> to the American Society of Microbiology’s 2018 meeting in Atlanta, based on research carried out at the University of Mauritius. </p>
<p>The Mauritian researchers purchased <a href="https://www.medpagetoday.com/meetingcoverage/asmmicrobe/73401">100 tea towels</a> to give to the study participants; 36 were a mixture of cotton and nylon, 33 were pure nylon, and 31 were pure cotton. </p>
<p>After one month of use, the towels were collected to “culture” any bacteria present on them. This means taking bacterial samples and letting them grow in a petri dish to determine the type of organism. </p>
<p>The participants also completed a questionnaire about their tea towel use, diet and family size. </p>
<p>The research did not look at whether the participants had food poisoning or other gastrointestinal illnesses. </p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/food-safety-are-the-sniff-test-the-five-second-rule-and-rare-burgers-safe-92661">Food safety: are the sniff test, the five-second rule and rare burgers safe?</a>
</strong>
</em>
</p>
<hr>
<h2>What were the results?</h2>
<p>Bacterial growth was found in 49% of the kitchen towels. Cotton towels had higher levels of bacteria than nylon towels or a mixture of the two. </p>
<p>Bacterial growth increased significantly with increased family size and the presence of children. </p>
<p>Tea towels which were considered “multipurpose” – such as for cleaning table and bench tops in addition to the kitchen – had higher levels of bacteria than towels that were “single purpose”, such as drying hands and dishes in the kitchen.</p>
<p>The researchers found “humid” (or moist) towels had significantly greater concentrations of certain types of bacteria, such as coliforms. <a href="https://www.health.ny.gov/environmental/water/drinking/coliform_bacteria.htm">Coliforms</a> are a broad class of bacteria found in the digestive tract of animals including humans, and are found in their faeces. Although most coliforms are harmless, some rare strains can cause serious illness. </p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/223143/original/file-20180614-32307-gwa5n9.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/223143/original/file-20180614-32307-gwa5n9.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/223143/original/file-20180614-32307-gwa5n9.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/223143/original/file-20180614-32307-gwa5n9.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/223143/original/file-20180614-32307-gwa5n9.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/223143/original/file-20180614-32307-gwa5n9.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/223143/original/file-20180614-32307-gwa5n9.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Washing your tea towel after each use is ideal but often not practical.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/tea-towels-on-washing-line-blowing-2273449?src=MGp9rFsLGUgTnC3CsNB_7Q-1-79">Sean Nel/Shutterstock</a></span>
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<p>They also found that <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/staphylococcus-aureus-golden-staph">Staphylococcus aureus</a> (S. aureus), a common baterium that lives on the skin, was isolated at a significantly higher rate from families of lower socioeconomic status and families with children, as well as bigger families. </p>
<p>They looked at the influence of diet. Coliform and S. aureus were detected on tea towels at a significantly higher rate from families on non-vegetarian diets.</p>
<p>A higher prevalence of enterococcus species was detected on the kitchen towels of vegetarian families. <a href="http://www.stjames.ie/Patients/Infectionpreventioncontrol/VRE.pdf">Enterococci</a> are bacteria which are normally found in a person’s gastrointestinal tract and do not normally cause infections in healthy people, but may in those with a weakened immune system. </p>
<h2>What does it all mean?</h2>
<p>The research is interesting but shouldn’t cause concern. The majority of bacteria identified were enterococcus and pseudomonas species which are not classically involved with <a href="http://www.foodstandards.gov.au/consumer/safety/foodpoison/Pages/default.aspx">food poisoning</a> unlike campylobacter, salmonella, escherichia and listeria species. </p>
<p>But there are some practical points to take away from the research.</p>
<p>For the best protection, <a href="https://www.food.gov.uk/sites/default/files/media/document/cloths.pdf">wash the tea towel after every use</a>. But most of us are unlikely to do this, so waiting until tea towels are dry is okay, as drier tea towels will have a lower bacteria load. </p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/whats-the-most-hygienic-way-to-dry-your-hands-54196">What's the most hygienic way to dry your hands?</a>
</strong>
</em>
</p>
<hr>
<p>It’s best to use tea towels for a single purpose such as drying the dishes, rather than multiple purposes. This will reduce the towel’s bacterial load. </p>
<p>Disposable paper towels are less likely to accumulate bacteria than tea towels that are used multiple times, but the research is yet to establish whether they lessen the risk of gastroenteritis.</p>
<p>Surprisingly, tea towels are not the dirtiest item in the kitchen. <a href="http://www.nsf.org/consumer-resources/studies-surveys-infographics/germ-studies/germiest-items-home">More than 75% of dish sponges/rags</a> contain bacteria. Yet most people who use dish sponges/rags with their hands don’t get gastroenteritis. </p>
<h2>What else do we need to take into account?</h2>
<p>What we don’t know in this research is what the participants were using for kitchen cleaning before being given the tea towels. Were they using tea towels, a rag or disposable wipes? </p>
<p>We also don’t know how frequently participants cleaned their assigned tea towels and what they used to clean them.</p>
<p>The bacterial growth was found to increase significantly with increased family size, extended family and the presence of children. But does that mean the family members and/or children were using the tea towels more or could it be due to other factors such as children playing outdoors in a dirty environment and bringing organisms back to the house? That was not addressed in the poster.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/223144/original/file-20180614-32310-s13a83.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/223144/original/file-20180614-32310-s13a83.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/223144/original/file-20180614-32310-s13a83.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/223144/original/file-20180614-32310-s13a83.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/223144/original/file-20180614-32310-s13a83.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/223144/original/file-20180614-32310-s13a83.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/223144/original/file-20180614-32310-s13a83.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">It’s best to use a different cloth to wipe down benches.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/RjZjYwimO6Y">Nick Karvounis</a></span>
</figcaption>
</figure>
<p>Generalising the findings to different countries may be a problem. Mauritius is a <a href="https://en.wikipedia.org/wiki/Mauritius">tropical country</a> and the type and quantity of bacteria on tea towels there could very well be different than in a country with a colder, temperate climate.</p>
<p>Finally, this research was a poster presentation at the American Society of Microbiology meeting this year. The process of getting research published in a peer reviewed journal is a more intense and exhaustive process, which helps to iron out any flaws in the methodology or findings that may not be obvious to the investigators at the time. </p>
<p>So it’s helpful to wait for the formal publication which will have gone through the peer review process before we can extrapolate more conclusions. – <strong>Vincent Ho</strong></p>
<hr>
<h2>Blind peer review</h2>
<p>This Research Check accurately reflects the abstract. This study is <a href="https://blogs.jwatch.org/hiv-id-observations/index.php/news-flash-world-isnt-sterile/2018/04/01/">one of many</a> that look at bacterial contamination of household items, without reference to more relevant outcomes such as illness rates.
– <strong>Allen Cheng</strong></p><img src="https://counter.theconversation.com/content/98152/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Allen Cheng receives funding from the Australian National Health and Medical Research Council.</span></em></p><p class="fine-print"><em><span>Vincent Ho does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>Yes, bacteria can accumulate on tea towels. But most of the bacteria the researchers found are not responsible for food poisoning or other gastrointestinal symptoms.Vincent Ho, Senior Lecturer and clinical academic gastroenterologist, Western Sydney UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/951952018-04-27T10:35:33Z2018-04-27T10:35:33ZHow virtual reality training could reduce your chance of food poisoning<figure><img src="https://images.theconversation.com/files/216626/original/file-20180427-95636-6rabtm.jpg?ixlib=rb-1.1.0&rect=0%2C1100%2C5613%2C2554&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Food hygiene and virtual reality could go hand in hand</span> <span class="attribution"><a class="source" href="https://commons.wikimedia.org/wiki/File:-rpTEN_-_Tag_2_(26723765401).jpg#filelinks">rp10</a>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></span></figcaption></figure><p><a href="http://www.who.int/en/news-room/fact-sheets/detail/food-safety">According to the WTO</a>, 600m people each year suffer illnesses after eating contaminated food. It is an issue which has massive consequences, not only for public health but also for national economies. And unfortunately, <a href="https://www.foodmanufacture.co.uk/Article/2014/06/30/Food-poisoning-cases-in-the-UK-exceed-1M">incidents of food-borne illnesses are increasing</a>.</p>
<p>One way of tackling this is by improving food hygiene training. Alongside <a href="http://blogs.nottingham.ac.uk/digitalresearch/category/digital-research-case-studies/the-corrupt-kitchen-case-study/">a group of interdisciplinary academics</a>, I’m creating a <a href="https://www.youtube.com/watch?v=FIsF10h-CIc&t=23s">virtual reality experience</a> that will help train individuals in kitchen hygiene. With technology rapidly developing, virtual reality (VR) experiences are increasing in complexity and utility. Cheaper and more easily portable VR headsets, when combined with <a href="https://www.youtube.com/watch?v=acktp-Wy8Nw">physical spaces that mirror</a> your virtual experience, hold huge potential <a href="https://disruptionhub.com/training-useful-application-vr/">to alter</a> how training is delivered.</p>
<p>Using simulations for safe training purposes has been used in some fields for many years. In the 1950s, simulations formed a <a href="https://books.google.co.uk/books?id=AeADAAAAMBAJ&pg=PA87&dq=1954+Popular+Mechanics+January&hl=en&sa=X&ei=CFMiT_23OIGvgwf68vjqCA&redir_esc=y#v=onepage&q&f=true">central part of pilot training</a>. But since then, the technology that underpins simulations has improved. While it has been used to provide safety training for those working in particularly dangerous environments, such as <a href="https://www.offshore-technology.com/features/virtual-reality-training/">offshore rigs</a> and <a href="https://link.springer.com/chapter/10.1007/978-3-319-58750-9_77">mines</a>, it has the potential to be equally important for less hazardous jobs. Indeed, the US Postal Service recently began <a href="https://www.trucks.com/2017/08/24/virtual-reality-truck-driver-training/">using virtual reality to train lorry drivers</a> and found that it reduced road traffic accidents involving USPS employees by 7%.</p>
<h2>Safety and hygiene</h2>
<p>Food safety and hygiene are hugely important for both the public and the economy. Contaminated foods are responsible for a high number of severe illnesses and even deaths. In 2011, an <a href="http://www.efsa.europa.eu/en/press/news/120711"><em>E. Coli</em> 0104 outbreak</a> killed at least 53 people in the EU. Economically, food safety is hugely important also. In order for consumers to be confident in buying food they need to have confidence in its safety. Unfortunately, incidence of food-borne illness appears to be increasing rather than decreasing <a href="https://www.ncbi.nlm.nih.gov/pubmed/20500787">across the world</a>. This may partially be due to a lack of hygienic practices <a href="https://www.sciencedirect.com/science/article/pii/S0956713517302633">in the food supply chain</a>. So, the proper training of business owners and staff is one of the most important means for tackling the spread of potentially devastating illnesses. </p>
<p>In our virtual reality training, the user acts as a chef with an endless queue of customers. She must prepare the food and ensure it is safe to eat. At the same time, she is being tested on whether she remembers to wash her hands or mop the floor. When rats begin to infest the kitchen, the user must decide upon the best course of action. If she fails to prepare the food in a safe or hygienic manner, she watches the customers become ill in front of her. </p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/216508/original/file-20180426-175074-ia1azd.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/216508/original/file-20180426-175074-ia1azd.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=300&fit=crop&dpr=1 600w, https://images.theconversation.com/files/216508/original/file-20180426-175074-ia1azd.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=300&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/216508/original/file-20180426-175074-ia1azd.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=300&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/216508/original/file-20180426-175074-ia1azd.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=377&fit=crop&dpr=1 754w, https://images.theconversation.com/files/216508/original/file-20180426-175074-ia1azd.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=377&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/216508/original/file-20180426-175074-ia1azd.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=377&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">The virtual reality experience forces users to respond to rat infections.</span>
<span class="attribution"><a class="source" href="http://blogs.nottingham.ac.uk/digitalresearch/category/digital-research-case-studies/the-corrupt-kitchen-case-study/">Paul Tennant</a>, <span class="license">Author provided</span></span>
</figcaption>
</figure>
<p>Of course, food hygiene training is not always the highlight of employment. But we’ve found that VR helps engage the trainee, immersing them in the experience. By giving trainees the opportunity to practice their knowledge and see the consequences of their actions, we provide them with a deep learning experience. And this is where VR training excels beyond your usual real-life training exercises. </p>
<p>With VR, users can practice in a safe environment where they are able to make mistakes and learn from them. If the experience is recorded, users and trainers can revisit the user’s actions, which is invaluable for providing tailored feedback. Importantly for employers, as large numbers of users can train in parallel, VR can also help overcome tight kitchen space limitations.</p>
<h2>Ups and downs</h2>
<p>But there are also downsides to using VR . For a start, you have to train people to use the technology in the first place. Building a tutorial that enables users to become comfortable with the technology is incredibly important, particularly where the users may be diverse in terms of experience. Another unfortunate problem is that being inside a simulation can be disorienting and even give rise to motion sickness. </p>
<p>That being said, virtual reality has the potential to be a valuable tool for safety training. As the USPS programme has demonstrated, it can tangibly increase safety, but also has the potential to engage employees in a more creative way. </p>
<p>For food service employees, virtual reality has the potential to provide disruptive, immersive and stimulating training experiences, which both allow knowledge to be put into practice and enable trainees to appreciate the consequences of their actions. This will hopefully have a greater impact on their hygiene practices, and ultimately improve the safety of food for consumers.</p><img src="https://counter.theconversation.com/content/95195/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Richard Hyde does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>As incidents of food-borne illnesses increase, virtual reality could help better train food hygieneRichard Hyde, Assistant Professor in Law, Faculty of Social Sciences, University of NottinghamLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/921572018-04-17T14:41:13Z2018-04-17T14:41:13ZWe used CCTV and microbial swabs to figure out where adults are going wrong in the kitchen<figure><img src="https://images.theconversation.com/files/215194/original/file-20180417-163978-12jirv4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">What's cooking?</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/senior-woman-kitchen-199979798?src=WonDLu7fsNyn8XYTnYS6Fg-1-6">De Visu/Shutterstock</a></span></figcaption></figure><p>Given that up to half of foodborne illnesses may <a href="http://jfoodprotection.org/doi/pdf/10.4315/0362-028X-66.1.130?code=fopr-site">come from the home kitchen</a>, understanding food safety practices, and how to prevent this kind of sickness, is absolutely vital.</p>
<p>But while we all may say that we’re being safe and healthy, and know about good practices for preparing food at home, the truth is that we might be doing things that have the potential to make us ill when we eat.</p>
<p>For <a href="http://jfoodprotection.org/loi/food">our latest study</a>, we wanted to find out just where people are going wrong. But rather than conduct a survey, we decided to use the <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1470-6431.2003.00283.x">most reliable method</a> of finding out what people are doing in the kitchen – watching them in action.</p>
<p>At Cardiff Metropolitan’s <a href="http://www.cardiffmet.ac.uk/health/zero2five/Pages/default.aspx">ZERO2FIVE Food Industry Centre</a>, we have a fully fitted unit which is much like a home kitchen, except with CCTV cameras to observe behaviour. We wanted to explore the food safety practices of older adults in particular, so we invited 100 people over the age of 60 to prepare a meal for themselves in the unit.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/207264/original/file-20180221-132660-12tqt4m.PNG?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/207264/original/file-20180221-132660-12tqt4m.PNG?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=426&fit=crop&dpr=1 600w, https://images.theconversation.com/files/207264/original/file-20180221-132660-12tqt4m.PNG?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=426&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/207264/original/file-20180221-132660-12tqt4m.PNG?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=426&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/207264/original/file-20180221-132660-12tqt4m.PNG?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=536&fit=crop&dpr=1 754w, https://images.theconversation.com/files/207264/original/file-20180221-132660-12tqt4m.PNG?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=536&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/207264/original/file-20180221-132660-12tqt4m.PNG?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=536&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">ZERO2FIVE Food Industry Centre observation kitchen.</span>
</figcaption>
</figure>
<p><a href="http://jfoodprotection.org/doi/abs/10.4315/0362-028X-61.9.1229">Older adults</a> are associated with increased incidence of foodborne illness, due to reduced immune function, so food safety practices at home are particularly important for them. However, researchers have found that those over 60 have <a href="http://www.jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-15-312?code=fopr-site">insufficient knowledge, and negative attitudes towards food safety</a>, which may contribute to the implementation of unsafe food handling practices. </p>
<p>But data on older adults’ actual food safety behaviours are lacking. Though there have been several studies, I <a href="http://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-13-238?code=fopr-site&journalCode=food">have found</a> that less than a third of consumer food safety research covering all age groups – the majority of which were conducted in home kitchens – determine actual behaviour. In home kitchens, certain variables (such as baseline microbial levels) can’t be controlled, making comparisons between individuals problematic. In addition, a researcher’s presence can <a href="https://www.sciencedirect.com/science/article/pii/0272735882900289">make participants behave differently</a>, as they change their behaviour in response to being watched.</p>
<h2>Tracking contamination</h2>
<p>In addition to recording our participants’ behaviour, after they were finished in the kitchen we took swabs of surfaces and equipment to determine contamination. Linking the observed practices with microbiological analysis meant that we could identify suspected routes of contamination, as well as see where they were initially going wrong.</p>
<p>Currently, only 3% of <a href="http://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-13-238?journalCode=food">consumer food safety studies</a> are conducted in observation kitchens like ours, and no others have used microbial swabs to find potential routes of cross-contamination among an at risk group of consumers.</p>
<p>Using the kitchen and swabs, we found that the older adults frequently implemented potentially unsafe food handling practices. For example, less than a third (30%) adequately washed and dried their hands before starting food preparation. Nearly half (47%) failed to use soap during one or more hand washing attempts. And a staggering 90% failed to adequately wash and dry their hands immediately after handling raw chicken. But we also found that those who implemented more adequate hand cleaning had significantly lower levels of microbiological contamination across the kitchen. </p>
<p>Looking at the tools used to prepare food, 10% of the participants failed to clean or use a separate chopping board and knife for raw chicken and ready-to-eat food, such as salad vegetables or ready-to-eat sliced cooked ham. On one or more occasion, 91% of participants implemented inadequate washing and drying of chopping boards.</p>
<p>As for the food itself, 20% of the participants were seen washing raw chicken breast meat in the sink before preparation and cooking. Despite common awareness, this practice only <a href="https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food">increases the risk</a> of cross-contamination.</p>
<p>To find out more about where people are going wrong, ideally we need more research using a kitchen and swabs like we did. But in the meantime, home chefs of all ages must start considering the <a href="http://www.who.int/foodsafety/publications/consumer/en/5keys_en.pdf?ua=1">basics of food safety</a>. Remember to keep hands and surfaces clean, keep raw and cooked food separate, cook foods thoroughly, adhere to use-by dates and store foods at safe temperatures (less than 5°C).</p><img src="https://counter.theconversation.com/content/92157/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Ellen W. Evans is affiliated with the International Association for Food Protection and the Society for Applied Microbiology. This study was supported by research funds from the Vice Chancellor’s Doctoral Award from Cardiff Metropolitan University. This article refers to research co-authored with Elizabeth Redmond.</span></em></p>Tracking contamination routes showed where the trouble can start.Ellen W. Evans, Junior Research Fellow, Cardiff Metropolitan UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/926512018-03-01T06:10:23Z2018-03-01T06:10:23ZWhat is listeria and how does it spread in rockmelons?<figure><img src="https://images.theconversation.com/files/208403/original/file-20180301-36693-16m2x6y.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Ten cases have been reported so far, including two deaths. </span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/download/confirm/1034959780?src=M8OlxeHD5z7h4Kw2RVyVVA-1-72&size=huge_jpg">Shutterstock/Doug J Moore</a></span></figcaption></figure><p>Two people have died after eating rockmelon (cantaloupe) contaminated with listeria. A total of <a href="http://www.abc.net.au/news/rural/2018-02-28/two-dead-national-rockmelon-listeria-outbreak/9494576">ten cases have been confirmed</a> in New South Wales, Queensland and Victoria between January 17 and February 9, and more are expected. </p>
<p>Listeriosis is caused by eating food contaminated with a bacterium called <em>Listeria monocytogenes</em>. It’s an <a href="http://www.health.nsw.gov.au/Infectious/factsheets/Pages/listeriosis.aspx">uncommon illness</a> but can be deadly if it causes septicaemia (blood poisoning) or meningitis (inflammation of the membranes around the brain). </p>
<p>The ten reported cases are among people aged over 70. The elderly are <a href="http://www.foodstandards.gov.au/consumer/safety/listeria/Pages/default.aspx">particularly susceptible</a> to listeriosis, as are pregnant women and their fetuses, and those with weakened immune systems.</p>
<p>Past outbreaks <a href="http://www.health.nsw.gov.au/Infectious/factsheets/Pages/listeriosis.aspx">have been linked with</a> raw milk, soft cheeses, salads, unwashed raw vegetables, cold diced chicken, pre-cut fruit and fruit salad.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/understanding-the-recent-listeria-linked-cheese-recall-12213">Understanding the recent listeria-linked cheese recall </a>
</strong>
</em>
</p>
<hr>
<h2>How does it spread?</h2>
<p>Listeria is found widely in soil, water and vegetation, and can be carried by pets and wild animals. </p>
<p>A vegetable or fruit food product can become contaminated anywhere along the chain of food production: planting, harvesting, packing, distribution, preparation and serving. </p>
<p>Even on a farm, sources of contamination can include irrigated waters, wash waters and soil. Listeria <a href="http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0075969">can survive</a> for up to 84 days in some soils.</p>
<p>Heavy rains on a crop can splash listeria from soils onto the surface or skin of the vegetable, especially those that grow low to the ground, such as rockmelons. </p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/scary-berries-how-food-gets-contaminated-and-what-to-do-37629">Scary berries: how food gets contaminated and what to do</a>
</strong>
</em>
</p>
<hr>
<p>Listeria contamination can also occur in restaurants and home kitchens, where the bacterium can be found – and spread – in areas where foods are being handled. </p>
<p><em>Listeria monocytogenes</em> is quite a hardy bacterium. It <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3913888/">can survive</a> at refrigerated temperatures and has adapted mechanisms to survive acidic environments such as the stomach.</p>
<h2>What are the symptoms?</h2>
<p>First, it’s important to note that eating foods that contain listeria bacteria <a href="http://www.foodstandards.gov.au/publications/pages/listeriabrochuretext.aspx">won’t necessarily make you sick</a>.</p>
<p><em>Listeria monocytogenes</em> can survive in the body, moving between cells (human phagocytes) for a long time. This is, in part, why there can be a long “incubation period” between ingestion and onset of illness. This <a href="https://www.ncbi.nlm.nih.gov/pubmed/3137471">can be as long as 70 days</a> but is usually around three weeks.</p>
<p>Symptoms include fever, muscle aches and gastrointestinal problems such as nausea, vomiting and diarrhoea. </p>
<p>In severe cases, symptoms can include collapse and shock, particularly if there is septicaemia. If the infection has spread to the central nervous system, more worrying symptoms will occur, such as headache, stiff neck, confusion, seizures and the person may go into a coma. In such cases, the fatality rate is <a href="https://www2.health.vic.gov.au/public-health/infectious-diseases/disease-information-advice/listeriosis">as high as 30%</a>.</p>
<p>In pregnant women, the bacteria are <a href="https://www.ncbi.nlm.nih.gov/pubmed/22417207">thought to</a> cross the lining of maternal blood vessels and then enter the fetal circulation of the placenta. Infection during pregnancy <a href="http://www.sahealth.sa.gov.au/wps/wcm/connect/Public+Content/SA+Health+Internet/Health+topics/Health+conditions+prevention+and+treatment/Infectious+diseases/Listeria+infection/">can lead to</a> miscarriage, stillbirth and newborn infections. </p>
<p>Treatment for confirmed infections involves <a href="https://www.ncbi.nlm.nih.gov/pubmed/10852095">antibiotics</a> and supportive measures such as intravenous fluids for dehydration. </p>
<p>When infection does occur in pregnancy, the early use of antibiotics can often prevent infection of the fetus or newborn. </p>
<p>But even with very prompt treatment, infections can be deadly in high-risk groups.</p>
<h2>Why are some groups at higher risk?</h2>
<p>Pregnant women are a special group known to be at higher risk for listeriosis. The underlying mechanisms for why pregnant women are susceptible to listeriosis <a href="https://www.ncbi.nlm.nih.gov/pubmed/28398675">are not well understood</a> but it’s thought an altered immune system is involved. </p>
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<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/how-to-keep-school-lunches-safe-in-the-heat-89868">How to keep school lunches safe in the heat</a>
</strong>
</em>
</p>
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<p>People with weakened immune systems, such as those on cancer treatment or medications that suppress the immune system, are more susceptible to developing listeriosis because their bodies are less able to fight off the bug. </p>
<p>Newborn babies are also extremely vulnerable as their immune systems have not yet matured, as are the elderly, whose immune systems are declining. </p>
<h2>Tracking and finding the source</h2>
<p>The <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3562139/">life cycle of the bacteria</a> can make it difficult to track the source of the outbreak. Listeria is able to contaminate a variety of foods, which may have a long shelf life, and listeriosis has a long incubation period. </p>
<p>All ten people in the current outbreak <a href="http://www.abc.net.au/news/rural/2018-02-28/two-dead-national-rockmelon-listeria-outbreak/9494576">consumed rockmelon</a> before they fell sick and state and territory health departments were able to pinpoint the source to a farm in the NSW Riverina district. </p>
<p>But it’s not always that easy. The current <a href="http://www.foodsafetynews.com/2018/01/south-africa-hit-by-deadliest-listeriosis-outbreak-in-history/">South African listeriosis outbreak</a> is the worst outbreak in recorded history with <a href="http://ewn.co.za/2018/02/28/listeriosis-outbreaks-difficult-to-investigate-says-nicd">172 deaths recorded to date</a>. The source has not yet been identified. </p>
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<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/how-we-can-prevent-more-listeria-deaths-91475">How we can prevent more Listeria deaths</a>
</strong>
</em>
</p>
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<h2>How can you prevent listeriosis?</h2>
<p>Here are some <a href="http://www.health.nsw.gov.au/Infectious/factsheets/Pages/listeriosis.aspx">practical things</a> you can do to prevent the spread of listeria:</p>
<ul>
<li>thoroughly cook raw food from animal sources, such as beef, lamb, pork and poultry</li>
<li>wash raw vegetables and fruit thoroughly before eating</li>
<li>use separate cutting boards for raw meat and foods that are ready to eat </li>
<li>wash your hands with soapy water before and after preparing food</li>
<li>wash knives and cutting boards after handling uncooked foods</li>
<li>wash your hands after handling animals.</li>
</ul>
<p>If you are at greater risk for listeriosis, consider <a href="http://www.health.nsw.gov.au/news/Pages/20180223_01.aspx">avoiding</a>:</p>
<ul>
<li>pre-cut melons such as rockmelon or watermelon</li>
<li>pre-packed cold salads including coleslaw and fresh fruit salad</li>
<li>pre-cooked cold chicken, cold delicatessen meats, pâté</li>
<li>raw and uncooked smoked seafood (such as smoked salmon)</li>
<li>unpasteurised milk or milk products, soft cheeses (such as brie, camembert, ricotta or blue-vein)</li>
<li>sprouted seeds</li>
<li>raw mushrooms.</li>
</ul>
<p>The NSW Food Authority is also <a href="http://www.foodauthority.nsw.gov.au/news/newsandmedia/departmental/2018-02-28-listeriosis-outbreak-link-to-rockmelon">advising consumers who are most at risk</a> of listeriosis to avoid eating rockmelon and discard any rockmelon they already have at home.</p><img src="https://counter.theconversation.com/content/92651/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Vincent Ho does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>Two people have died after eating rockmelon contaminated with listeria. A total of ten cases have been confirmed in NSW, Queensland and Victoria between Jan 17 and Feb 9, and more are expected.Vincent Ho, Senior Lecturer and clinical academic gastroenterologist, Western Sydney UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/910432018-02-15T12:05:30Z2018-02-15T12:05:30ZAthletes need coaches in the kitchen too<figure><img src="https://images.theconversation.com/files/204865/original/file-20180205-19925-110pgpf.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Preparation is as important as nutrition.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/man-preparing-milk-shake-kitchen-athletic-740156791?src=NBZT8-lXpFqfgUuAEs0nyQ-1-6">Shutterstock</a></span></figcaption></figure><p>Athletes’ training regimes extend far beyond the pitch, track or ski run. They have a unique relationship with food, too. This is not just a matter of loading up on pasta and protein shakes. For those at the top of their game, <a href="https://www.vox.com/2016/8/11/12421352/what-do-olympians-eat-diets">every morsel is carefully balanced</a> to optimise performance.</p>
<p>But while you may think that athletes are among the healthiest of humans, certain factors actually make them more susceptible to <a href="http://apps.who.int/iris/bitstream/10665/199350/1/9789241565165_eng.pdf?ua=1">foodborne illnesses</a>. </p>
<p>We know that regular moderate exercise is associated with <a href="http://www.bases.org.uk/write/Documents/SES_EXPERT_1.pdf">a reduced risk of catching infections</a>, including the <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4192789/">common cold</a>. But continuous, prolonged, and high intensity training, or strenuous exercise, can cause a <a href="https://doi.org/10.1152/japplphysiol.00008.2007">temporary post-exercise immune dysfunction</a>. This “<a href="https://www.ncbi.nlm.nih.gov/pubmed/20839496">open window</a>” can last for up to 24 hours after exercise, and makes athletes susceptible to all kinds of infections. </p>
<p>Other areas of <a href="https://www.ncbi.nlm.nih.gov/pubmed/11050532">an athlete’s lifestyle</a> can impact their health in a similar way. They may be exposed to new pathogens during foreign travel, for example. Lack of sleep and mental stress can also impact the functioning of their immune systems.</p>
<p>Combine these factors with a bout of food poisoning and the results have the potential to be devastating. Although symptoms are often limited to the stomach and intestines, there can be severe neurological, immunological and gynaecological complications as well. </p>
<p>At best, gastrointestinal infections can be <a href="https://www.ncbi.nlm.nih.gov/pubmed/17826194">troublesome and debilitating</a>, making them lose a few days’ training. At worst, infections at sporting events can have a significant effect on the <a href="http://bjsm.bmj.com/content/30/4/347.long">performance</a> of whole teams. In the summer of 2017, for example, headlines told of competitors being <a href="https://www.standard.co.uk/sport/athletics/several-athletes-struck-down-with-food-poisoning-at-official-london-2017-hotel-a3606276.html">struck down with food poisoning</a> at the World Athletics Championships, with some being forced to withdraw entirely.</p>
<p>But why, if athletes are so focused on what they are putting into their bodies, are foodborne illnesses even an issue at all?</p>
<h2>Kitchen training</h2>
<p>During sporting events, food is carefully managed to ensure the nutrition and health of all participants. At the Pyeongchang Olympic village in South Korea, officials declared that food safety would be of the “<a href="http://www.koreaherald.com/view.php?ud=20180116000832">utmost importance</a>” ahead of the 2018 winter games. So much so that plans were in place for a mobile clinic to be on hand to provide <a href="http://www.koreatimes.co.kr/www/sports/2018/02/702_243467.html">immediate check-ups</a> outside the dining area.</p>
<p>Though there is a lack of recorded data on the incidence of foodborne illnesses among athletes – most reports are anecdotal <a href="https://www.theaustralian.com.au/sport/winter-olympics-2018/lydia-lassila-targets-historic-third-medal-at-winter-olympics/news-story/c8ae8c3efa815497c63ce293da0b9f6b">from the athletes</a> themselves – this high priority shows it is of serious concern. </p>
<p>But athletes don’t always have this kind of catering management in place. During off-seasons and training, they are responsible for preparing and managing their own food, with some relying on specialists to coach them on nutrition.</p>
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<iframe width="440" height="260" src="https://www.youtube.com/embed/4Cm5HUbQUx4?wmode=transparent&start=0" frameborder="0" allowfullscreen=""></iframe>
</figure>
<p>Sports nutritionists are a trusted source of food-related information for athletes. But we have found that the focus tends to be on maximising nutrition for optimum training and performance. Food safety practices fall by the wayside – despite the fact that food poisoning has the potential to end an athlete’s career. Good hygiene in the kitchen is essential in preventing illness for all. And in sports, researchers have found it is a fundamental part of team effectiveness and <a href="https://www.ncbi.nlm.nih.gov/pubmed/20086454">helping athletes</a> avoid illness.</p>
<h2>Nutritionist coaching</h2>
<p>Both <a href="https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/426019/eFOSS_surveillance_tables_for_Web.pdf">UK</a> and <a href="http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM123546.pdf">US</a> health bodies have identified cross-contamination, insufficient heating, inadequate fridge storage, poor hand washing and improper cleaning of surfaces as the most common factors associated with foodborne infection. </p>
<p>But for athletes, this is a team effort, and teammates, coaches, officials and healthcare providers should actively participate in efforts to prevent these factors occurring. In particular, we feel that performance nutritionists have an important role to play in educating athletes on food safety and hygiene. </p>
<p>We have recently <a href="https://cardiffmet.eu.qualtrics.com/jfe/form/SV_0Btjw2u4kaPE9Ip">launched a new study</a> to find out what food safety information athletes need, and how performance nutritionists can help in this regard. We want to find out how nutritionists can help athletes prevent foodborne illnesses, and teach them how to mitigate the risk of food poisoning.</p>
<p>We hope to use our research to support sports nutritionists to help athletes consider food safety in a new light, and realise it is just as important as the nutritional value of what is on their plate.</p><img src="https://counter.theconversation.com/content/91043/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Ellen W. Evans is affiliated with the Society for Applied Microbiology and the International association for Food Protection.
This article was written with input from Olivia Busby, Lead Performance Nutritionist at Sport Wales Institute.</span></em></p><p class="fine-print"><em><span>This article was written with input from Olivia Busby, Lead Performance Nutritionist at Sport Wales Institute.</span></em></p>Why kitchen hygiene is just as important for athletes as what is on their plate.Ellen W. Evans, Junior Research Fellow, Cardiff Metropolitan UniversityGinnie Winter, Food Technologist, Cardiff Metropolitan UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/898682018-01-28T18:09:35Z2018-01-28T18:09:35ZHow to keep school lunches safe in the heat<figure><img src="https://images.theconversation.com/files/202953/original/file-20180123-182945-82964t.jpg?ixlib=rb-1.1.0&rect=34%2C1133%2C3224%2C1866&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Keep it cool.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/download/confirm/712731865?size=huge_jpg">Shutterstock/bitt24</a></span></figcaption></figure><hr>
<p><em>This article is <a href="https://theconversation.com/au/topics/back-to-school-2018-48951">part of a series</a> that draws on the latest research on back to school transitions. In it, experts explain how best to prepare children for school, and counter difficulties such as stress or bad behaviour.</em></p>
<hr>
<p>The school holidays are over but summer isn’t, and we’re bound to have more hot days before the season ends. So how can you avoid making yourself or your kids sick when packing picnics or school lunches in the heat?</p>
<p>The good news is that the bacteria that cause food to spoil are quite different to the bacteria that typically cause food poisoning, and generally don’t make you sick.</p>
<p>But harmful bacteria that cause food poisoning can still end up in lunchboxes and picnics. Controlling the temperature of the food can help minimise the chance of getting sick, or the severity of any food-borne illness. </p>
<h2>Food poisoning and spoiling</h2>
<p>When left out in the heat, foods such as meat, cheese, fish and milk will spoil and start to smell because of bacteria such as <em>Pseudomonas</em>. But while it’s certainly not a good idea for your child to nibble on spoiled foods, such bacteria <a href="http://www.foodstandards.gov.au/consumer/safety/foodpoison/Pages/default.aspx">don’t usually result in gastrointestinal symptoms</a>.</p>
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<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/salmonella-in-your-salad-the-cost-of-convenience-54325">Salmonella in your salad: the cost of convenience?</a>
</strong>
</em>
</p>
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<p>On the other hand, <a href="https://www.health.gov.au/internet/main/publishing.nsf/Content/E829FA59A59677C0CA257D6A007D2C97/$File/Foodborne-Illness-Australia-circa-2010.pdf">more than four million Australians</a> get food poisoning each year. The bacteria responsible for the majority of cases – <em>Salmonella</em>, <em>Campylobacter</em>, <em>Staphylococcus aureus</em>, <em>E. coli</em> and <em>Listeria</em>– usually come from animal faeces and soil. They <a href="http://www.foodstandards.gov.au/consumer/safety/foodpoison/Pages/default.aspx">don’t change</a> the appearance, smell or taste of food.</p>
<p>The contaminated food can cause symptoms such as nausea, diarrhoea, vomiting, abdominal cramps and chills as soon as 30 minutes after ingestion.</p>
<p>The cause of a specific food poisoning case can be hard to determine. Often the contaminated food is completely consumed and mild cases of diarrhoea can easily be caused by exposure to irritants such as gluten or lactose, as by a toxin, bacteria or virus. It’s usually only when multiple people eating the same food get sick that the source is traced and investigated.</p>
<h2>Bacteria flourish in the heat</h2>
<p>As with almost any kind of infection, contact with disease-causing bacteria doesn’t inevitably result in disease. We regularly handle a low level of bacterial contamination in the foods we eat without coming to harm. A gram of fresh tofu <a href="https://books.google.com.au/books?id=sYUq27wYcKMC&pg=PA108&lpg=PA108&dq=bacteria+food+doubling+time+20+minutes&source=bl&ots=P-sgYi8chv&sig=hSJ9fH2gx77NICPquAmD9Lv-Mwg&hl=en&sa=X&ved=0ahUKEwi6trXk39_RAhXEjJQKHTV1DPUQ6AEIUTAJ#v=onepage&q=bacteria%20food%20doubling%20time%2020%20minutes&f=false">may contain</a> from 300 to 100,000 bacteria and fermented foods such as miso or yoghurt may contain millions of bacteria per gram.</p>
<p>The number of bacteria in contaminated food is important: a person ingesting a higher amount of virulent bacteria is more likely to fall ill than someone ingesting a much smaller amount. The type of bacteria is also important, as more virulent strains can lead to illness in lower doses.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/203122/original/file-20180123-33541-1uiwd9b.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/203122/original/file-20180123-33541-1uiwd9b.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=449&fit=crop&dpr=1 600w, https://images.theconversation.com/files/203122/original/file-20180123-33541-1uiwd9b.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=449&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/203122/original/file-20180123-33541-1uiwd9b.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=449&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/203122/original/file-20180123-33541-1uiwd9b.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=564&fit=crop&dpr=1 754w, https://images.theconversation.com/files/203122/original/file-20180123-33541-1uiwd9b.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=564&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/203122/original/file-20180123-33541-1uiwd9b.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=564&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Yoghurt can contain millions of bacteria per gram.</span>
<span class="attribution"><a class="source" href="https://www.flickr.com/photos/meanderingwa/8802646570/">Upupa4me</a>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></span>
</figcaption>
</figure>
<p>These bacteria flourish in a zone between 5 and 60 degrees Celsius – known as the temperature “<a href="http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/charitiesandcommunityorganisationsfactsheets/temperaturecontrolma1477.aspx">danger zone</a>” – where bacterial reproduction is most rapid.</p>
<p>In the summer heat, the doubling time of bacteria can be as short as 20 minutes. This means a thin slice of a well-washed tomato with 100 bacteria at 8am <a href="https://books.google.com.au/books?id=sYUq27wYcKMC&pg=PA108&lpg=PA108&dq=bacteria+food+doubling+time+20+minutes&source=bl&ots=P-sgYi8chv&sig=hSJ9fH2gx77NICPquAmD9Lv-Mwg&hl=en&sa=X&ved=0ahUKEwi6trXk39_RAhXEjJQKHTV1DPUQ6AEIUTAJ#v=onepage&q=bacteria%20food%20doubling%20time%2020%20minutes&f=false">could contain</a> just over 26 million bacteria by 2pm on the same day.</p>
<p>Storing foods outside the temperature danger zone can dramatically slow the rate at which bacteria can multiply. This is why cold food should be kept below 5 degrees Celsius and hot foods above 60 degrees.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/mondays-medical-myth-leave-leftovers-to-cool-before-refrigerating-6114">Monday's medical myth: leave leftovers to cool before refrigerating</a>
</strong>
</em>
</p>
<hr>
<h2>What can you do?</h2>
<p>There are <a href="http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/charitiesandcommunityorganisationsfactsheets/temperaturecontrolma1477.aspx">four key steps</a> to safely preparing food: </p>
<p>1) Wash your hands thoroughly before handling food. Use clean utensils and cutting boards</p>
<p>2) Use separate cutting boards for fresh produce and raw meat or poultry to reduce the risk of <em>Salmonella</em></p>
<p>3) Cook food to the right temperature using a food thermometer</p>
<p>4) Chill perishable foods such as meats, eggs, cheese or yoghurt with at least two cold sources, such as freezer packs, to keep harmful bacteria from multiplying rapidly. Frozen juice poppers can also be used as freezer packs and by lunchtime should be thawed and ready to drink.</p>
<p>An insulated lunchbox should be used for packing perishable foods. Insulated containers such as thermos flasks can also be used to store hot soups and stews.
When packing a child’s lunch the night before, store the food in the refrigerator overnight, so it stays colder for longer.</p>
<p>Finally, teach children to wash their hands with soapy water for 20 seconds before eating. Or pack disposable wipes so they can easily clean their hands before and after eating.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/mondays-medical-myth-you-have-to-wash-with-hot-water-to-kill-bugs-3086">Monday's medical myth: you have to wash with hot water to kill bugs</a>
</strong>
</em>
</p>
<hr>
<h2>Getting sick</h2>
<p>Despite parents’ best efforts, food poisoning can occur. When it does, oral rehydration is the cornerstone of treatment. You can buy a rehydrating solution of sugar, salt and water from most pharmacists. Or <a href="http://rehydrate.org/solutions/homemade.htm">make your own</a> by adding half a level teaspoon of salt and six level teaspoons of sugar dissolved in one litre of clean drinking or boiled water. </p>
<p>A bland diet for a short period of time can be helpful in recovery. </p>
<p>For severe symptoms or for any concerns about your child’s recovery, see your GP.</p><img src="https://counter.theconversation.com/content/89868/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Vincent Ho does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>The good news is that the bacteria that cause food to spoil are quite different to the bacteria that typically cause food poisoning, and generally don’t make you sick.Vincent Ho, Senior Lecturer and clinical academic gastroenterologist, Western Sydney UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/902712018-01-26T11:13:55Z2018-01-26T11:13:55ZShould you feed your pet raw meat? The real risks of a ‘traditional’ dog diet<figure><img src="https://images.theconversation.com/files/203415/original/file-20180125-102730-1ocpp1q.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/puppies-dogue-de-bordeaux-eating-raw-549996586?src=9nzUn9vKWkskqKvqbzCJZw-1-41">Shutterstock</a></span></figcaption></figure><p>Just as many people are trying to eat less processed food to improve their health, some dog owners are turning away from conventional pet food. Instead they’re trying to get back to what they see as a more traditional “butcher’s dog” diet of raw meat, albeit with pre-prepared products that can be served easily and frozen for convenience.</p>
<p>A <a href="http://veterinaryrecord.bmj.com/content/182/2/50">recent study</a> has raised concerns about the health risks of these raw meat based diet products as possible sources of some bacterial and parasitic diseases. But just how big a problem is this, and who is really at risk?</p>
<p>First it’s worth pointing out that the evidence for the health advantages of raw meat-based diets is limited. Some research suggests they may enhance an animal’s <a href="https://dl.sciencesocieties.org/publications/jas/abstracts/90/2/515">overall digestion</a> (and so the size of their poos). But robust comparative studies are rare and there are still concerns about whether some of these diets provide <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3003575/">enough nutritional value</a>.</p>
<p>Domestic dogs aren’t like wild carnivores. They have been evolving alongside humans for approximately <a href="http://science.sciencemag.org/content/342/6160/871">30,000 years</a>, and their diet has been shaped by our own food and environment. They can easily survive on a mixed diet, often on <a href="http://www.sciencedirect.com/science/article/pii/S0168159116300375">waste from human settlements</a>, and have even evolved <a href="http://www.nature.com/articles/nature11837?lang=en">to digest starch</a>.</p>
<p>Traditional dog diets would have included raw meat but also table scraps and other homemade foods. And unlike most human processed foods, manufactured pet food is often tailored to provide a key range of nutrients. After all, the move to commercial pet food coincided with increased research into the nutritional <a href="https://www.nap.edu/catalog/10668/nutrient-requirements-of-dogs-and-cats">requirements of the dog</a>. </p>
<p>The recent study in the <a href="http://veterinaryrecord.bmj.com/content/182/2/50">Veterinary Record</a> analysed 35 commercial frozen raw meat products from eight different brands. It found <em>E. coli</em> in 28 products, <em>Listeria monocytogenes</em> in 19 of them and <em>Salmonella</em> species in seven. Several products also contained parasites. Other studies have previously highlighted similar contamination of raw pet food in <a href="http://onlinelibrary.wiley.com/doi/10.1111/j.1863-2378.2008.01147.x/full">Canada</a>, <a href="http://onlinelibrary.wiley.com/doi/10.1111/j.1863-2378.2012.01491.x/epdf">North America</a> and <a href="http://onlinelibrary.wiley.com/doi/10.1111/zph.12323/full">New Zealand</a>. </p>
<p>By comparison, unprocessed raw meat from the butcher is less likely to be an issue than the products in the study, in the same way it is <a href="https://www.fsai.ie/microbiologicalsafetyofrawmincedbeefandbeefburgersonretailsaleinireland.html">safer to eat rare steak</a> than raw mince. The problem is that there is no study comparing commercially produced raw dog food with small batches of raw butcher’s meat, so we can’t be certain about how much riskier these manufactured products are.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/203514/original/file-20180126-100893-1spuppz.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/203514/original/file-20180126-100893-1spuppz.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/203514/original/file-20180126-100893-1spuppz.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/203514/original/file-20180126-100893-1spuppz.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/203514/original/file-20180126-100893-1spuppz.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/203514/original/file-20180126-100893-1spuppz.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/203514/original/file-20180126-100893-1spuppz.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">Butcher’s meat is probably less risky.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/raw-meat-border-collie-dog-701381215?src=9nzUn9vKWkskqKvqbzCJZw-1-6">Shutterstock</a></span>
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<p>For dogs, the bacteria and parasites found in food aren’t actually that much of a problem. Dogs are pretty resistant to many of the possible bugs that can be isolated from raw meat and they rarely become ill, though they can suffer <a href="https://avmajournals.avma.org/doi/abs/10.2460/javma.228.10.1524">gastric illness</a> as a result of <em>Salmonella</em>.</p>
<p>But dogs <a href="https://www.ncbi.nlm.nih.gov/pubmed/9376045?access_num=9376045&link_type=MED&dopt=Abstract">can become</a> <a href="http://veterinaryrecord.bmj.com/content/164/10/304?ijkey=64dbf67f43c05512b5fb8120852ebb051ea12344&keytype2=tf_ipsecsha">carriers</a> of these bacteria and <a href="http://onlinelibrary.wiley.com/doi/10.1111/j.1863-2378.2008.01147.x/full">spread them</a> through their faeces, which can lead to <a href="https://www.ncbi.nlm.nih.gov/pubmed/25793722?access_num=25793722&link_type=MED&dopt=Abstract">serious illness </a> in humans. </p>
<p>What is especially significant is these food products’ level of contamination with bacteria that are resistant to <a href="http://www.sciencedirect.com/science/article/pii/S016758771500029X">treatment with antibiotics</a>. This is a concern for both pet and human health. Infections with these bacteria are increasingly difficult to treat, and the spread of <a href="https://theconversation.com/bacterias-secret-weapons-in-defeating-antibiotics-discovered-87272">antibiotic resistance</a> is a critical <a href="https://theconversation.com/what-will-happen-when-antibiotics-stop-working-59938">public health issue</a>. </p>
<p>The parasitic pathogens found in the products can cause significant health problems, but aren’t as common and <a href="http://www.jfoodprotection.org/doi/abs/10.4315/0362-028X-54.9.687?code=fopr-site">can mostly be inactivated</a> by freezing the food at -20°C.</p>
<h2>Minimising the risks</h2>
<p>For all the threat that this contamination poses, it’s worth remembering that many human food products are full of similar bugs. The UK Food Standards Agency <a href="https://www.theguardian.com/environment/2018/jan/15/british-supermarket-chickens-show-record-levels-of-antibiotic-resistant-superbugs">recently reported</a> that antibiotic resistant superbugs were found at record levels in supermarket chickens. Even bags of salad <a href="https://theconversation.com/new-study-salmonella-thrives-in-salad-bags-68863">can contain <em>Salmonella</em></a>. </p>
<p>The <a href="https://www.nhs.uk/conditions/food-poisoning/prevention/">same guidance</a> for storing and preparing food for human consumption applies to raw meat pet food. Wash hands and surfaces thoroughly and often. Separate different foods to prevent cross-contamination. Defrost frozen items in the fridge, ideally in sealed containers and on the lowest shelves. Handle pet food bowls with care to prevent bacteria spreading to other surfaces and utensils. </p>
<p>Where the dangers from pet food differ is in the fact that pets can pass on bugs after they’ve eaten. Owners can become exposed in a <a href="http://www.tandfonline.com/doi/full/10.1080/10408398.2014.902356">range of ways</a> such as direct contact via touching, petting, exposure to saliva and faeces and even sharing <a href="http://europepmc.org/abstract/med/18390853">sleeping spaces</a>. Bugs can also be passed on indirectly through contact with contaminated surfaces such as floors and toys.</p>
<p>But sensibly handling, cleaning and caring for your dog should minimise the risks. Wash your hands with soap and hot water after handling your dogs’ food and after poo picking. Store human and pet bowls and utensils separately and, if possible, keep your dog out of human food preparation areas. With a little education and awareness, it is possible to go for raw food and minimise the potential risks.</p><img src="https://counter.theconversation.com/content/90271/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Jacqueline Boyd is a lecturer in Animal Science at Nottingham Trent University, a member of The Kennel Club and Chair of the Kennel Club's Activities Health and Welfare Sub-Group. </span></em></p>A new study raises concerns about raw meat based dog food, but not for the reasons you think.Jacqueline Boyd, Lecturer in Animal Science, Nottingham Trent UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/904442018-01-23T01:31:08Z2018-01-23T01:31:08ZShould raw sushi-eaters be worried about tapeworms?<figure><img src="https://images.theconversation.com/files/202918/original/file-20180122-182955-1xq8e7w.jpg?ixlib=rb-1.1.0&rect=8%2C449%2C2986%2C1544&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">There are multiple opportunities to detect tapeworm cysts and larvae before the sushi makes it to our plate.</span> <span class="attribution"><a class="source" href="https://unsplash.com/photos/ITxG2yay1ak">Epicurrence</a></span></figcaption></figure><p>Australians love their sushi and <a href="http://www.smh.com.au/lifestyle/cuisine/bitesize-view-of-a-nation-20120316-1vbna.html">consume more than 115 million servings</a> of seaweed-wrapped rolls and sashimi (slices of raw fish) per year.</p>
<p>But a story doing the rounds this week is enough to scare anyone off their raw salmon lunch. A <a href="http://www.smh.com.au/world/he-ate-raw-fish-almost-every-day--until-a-5footlong-tapeworm-slithered-out-of-his-body-20180120-h0llkc.html">Californian man</a> presented to his local emergency department with abdominal cramps and bloody diarrhoea – caused by a 1.5-metre tapeworm. He seems to have contracted the parasite from raw sushi, which he ate most days.</p>
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Read more:
<a href="https://theconversation.com/health-check-the-low-down-on-worms-and-how-to-get-rid-of-them-36486">Health check: the low-down on 'worms' and how to get rid of them</a>
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<p>Tapeworms are flat, segmented worms that live in the intestines of animals and humans. </p>
<p>The tapeworm the Californian man contracted was most likely fish tapeworm, or <em>Diphyllobothrium latum</em>. It is the <a href="http://www.epi.alaska.gov/bulletins/docs/b1981_22.pdf">longest tapeworm</a> found in humans – it can reach 10 metres in length and live for up to 20 years. </p>
<p>The life cycle of the fish tapeworm is complex. Eggs from infected animals and humans are <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3374688/">passed from faeces</a> into water, where they hatch. This first stage of larvae is ingested by crustaceans. </p>
<p>The larvae mature into a second stage in crustacaeans, which are then ingested by fish. When humans eat these fish in a raw or undercooked form, the larvae attach to the wall of the small intestine and can eventually develop into full-length tapeworms. </p>
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<img alt="" src="https://images.theconversation.com/files/202917/original/file-20180122-182945-jxbsli.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/202917/original/file-20180122-182945-jxbsli.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/202917/original/file-20180122-182945-jxbsli.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/202917/original/file-20180122-182945-jxbsli.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/202917/original/file-20180122-182945-jxbsli.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/202917/original/file-20180122-182945-jxbsli.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/202917/original/file-20180122-182945-jxbsli.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">Not hungry?</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/XcLSYPRif3k">j/Unsplash</a></span>
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<p>Very often, fish tapeworms <a href="https://www.cdc.gov/parasites/diphyllobothrium/faqs.html">do not cause symptoms</a>. When symptoms do arise, they are usually non-specific and can include diarrhoea, abdominal pain, vomiting and weight loss. </p>
<p>It’s really difficult to make the diagnosis of fish tapeworm simply by accounting for gastrointestinal symptoms. It’s only through careful history taking, including assessing a patient’s dietary history, that clinicians would even consider such a rare diagnosis.</p>
<p>The US Centers for Disease Control and Prevention has <a href="https://wwwnc.cdc.gov/eid/article/23/2/16-1026_article">recognised a heightened risk</a> of fish tapeworms being found in Pacific Ocean salmon, including Alaskan wild salmon. This may be the source of the fish tapeworm found in the Californian man.</p>
<p>Other parasites can be found in raw or undercooked seafood, including <em>Anisakis</em>. <em>Anisakis</em> larvae <a href="https://www.cdc.gov/dpdx/anisakiasis/index.html">grow to a much smaller size</a> than fish tapeworm (up to 3cm) but <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5075291/">can cause severe pain</a> in the upper abdomen shortly after eating infected fish.</p>
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Read more:
<a href="https://theconversation.com/they-might-sound-gross-but-intestinal-worms-can-actually-be-good-for-you-49868">They might sound gross, but intestinal worms can actually be good for you</a>
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<p>Thankfully, it is incredibly rare to contract a parasitic infection from eating sushi or sashimi in Australia. There has been only <a href="https://wwwnc.cdc.gov/eid/article/22/8/16-0156_article">one documented case</a> of infection by a close relative of fish tapeworm (Pacific broad tapeworm), and <a href="https://www.mja.com.au/journal/2011/194/4/first-report-human-anisakidosis-australia">one case</a> of <em>Anisakis</em> infection.</p>
<p>Raw fish sushi and sashimi in Australia predominantly contain salmon or tuna. Farmed salmon in Australia are raised on pelletised feeds and <a href="http://safefish.com.au/Reports/-/media/Fish-SafeFish/Documents/Semi-quantitative-risk-assessment-of-Harmful-Parasites.ashx?la=en">don’t contain</a> fish tapeworm or <em>Anisakis</em> larvae. </p>
<p>For tuna and other fish occasionally used in sushi, such as kingfish, there is an <a href="http://safefish.com.au/Reports/-/media/Fish-SafeFish/Documents/FA_June_July_24-26_Raw_Fish_Seafood1.ashx?la=en">opportunity to detect cysts and larvae</a> when they are first processed (during the gilling, gutting and filleting process). Fish buyers then actively look for cysts and larvae when inspecting tuna at fish auctions. </p>
<p>Finally, when trained chefs prepare the sushi, they carefully slice the fish into thin portions (3-10mm), which increases the likelihood that they will detect any parasites.</p>
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<img alt="" src="https://images.theconversation.com/files/202926/original/file-20180123-182976-jug6cx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/202926/original/file-20180123-182976-jug6cx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/202926/original/file-20180123-182976-jug6cx.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/202926/original/file-20180123-182976-jug6cx.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/202926/original/file-20180123-182976-jug6cx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/202926/original/file-20180123-182976-jug6cx.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/202926/original/file-20180123-182976-jug6cx.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">Fish are filleted, inspected and cut before sushi is made.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/Q9niM5jXQac">Erica Leong</a></span>
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<p>You can also freeze your sushi before eating it. The US Food and Drug Administration <a href="https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf">recommends</a> raw or semi-raw seafood be blast frozen to −35°C or below for 15 hours, or be conventionally frozen to −20°C or below for 7 days, as this will kill any parasites in the fish. </p>
<p>Even though the risk of contracting parasites from eating sushi in Australia is very low, pregnant women and people with compromised immune systems should avoid raw or undercooked fish and seafood. </p>
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Read more:
<a href="https://theconversation.com/a-new-approach-for-controlling-intestinal-worm-infections-could-help-millions-of-the-worlds-most-vulnerable-people-70418">A new approach for controlling intestinal worm infections could help millions of the world's most vulnerable people</a>
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<p>The good news is that even if you are unlucky enough to contract a tapeworm from eating sushi, it’s very treatable. A <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2620636/">single dose</a> of the antiparasitic* drug praziquantel can effectively treat fish tapeworm.</p>
<p><em>* Correction: this article originally referred to praziquntel as an antibiotic rather than an antiparastitic drug.</em></p><img src="https://counter.theconversation.com/content/90444/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Vincent Ho does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>No, it’s extremely rare to contract a parasitic infection from eating sushi or sashimi in Australia.Vincent Ho, Senior Lecturer and clinical academic gastroenterologist, Western Sydney UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/835912017-12-01T10:55:53Z2017-12-01T10:55:53ZChemotherapy patients may be falling ill because they aren’t aware of the food poisoning risks<figure><img src="https://images.theconversation.com/files/197175/original/file-20171130-30931-1qd3nuk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Poor food safety at home could lead to serious consequences for those with suppressed immune systems.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/patient-hospital-concept-asia-woman-iv-696277012?src=DmHea6g-V6rYBNiCAEqvOQ-1-1">pdsci/Shutterstock</a></span></figcaption></figure><p>Whether knowingly or not, even the healthiest eaters may not follow the best food safety practices. <a href="http://apps.who.int/iris/bitstream/10665/43546/1/9789241594639_eng.pdf?ua=1">Advice</a> on how to properly handle and store food, for example, is not always adhered to, which can lead to serious illnesses. Eating nutritious food alone is not enough to keep your body at its optimum. Food needs to be safe, too – particularly if you have a compromised immune system. </p>
<p>Chemotherapy treatment can reduce immune function and the body’s ability to defend against opportunistic pathogens. It is well documented that people undergoing chemotherapy are at an increased risk of infection, including those <a href="http://dx.doi.org/10.1016/0168-1605(96)00996-8">transmitted via food</a>. In fact, food poisoning like <a href="https://academic.oup.com/cid/article/47/6/790/325735/Campylobacter-Bacteremia-Clinical-Features-and">campylobacteriosis</a>, <a href="http://www.sciencedirect.com/science/article/pii/S1286457907001876?via%3Dihub">listeriosis</a> and <a href="https://www.ncbi.nlm.nih.gov/books/NBK20904/">salmonellosis</a> are more prevalent among cancer patients. </p>
<p>This is not just about suffering through a tummy bug. People who are already undergoing the gruelling side effects of chemotherapy can be made seriously ill simply because the food they are eating isn’t being handled properly at home. Added to that is the fact that food borne infection could cause delays in treatment, and potentially increase patient mortality.</p>
<p>But the problem is not down to patients’ laziness. In <a href="http://www.publichealthjrnl.com/article/S0033-3506(17)30220-2/fulltext">our newly published research</a>, we have found that they are not being given consistent information, nor do they recognise the serious risks that food can pose.</p>
<h2>Health and eating</h2>
<p>In our study, we investigated the availability and adequacy of food safety information available to UK cancer patients. We looked at online food-related resources, and conducted in-depth interviews with patients and their families on their food experiences during chemotherapy treatment. </p>
<p>Although some food safety information exists for chemotherapy patients, their access to it is limited. In total, we found just 45 resources online that related to food safety. These included 35 from the 154 NHS chemotherapy providers in England, Scotland and Wales, the Department of Health, and three from 184 identified UK cancer charities.</p>
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<img alt="" src="https://images.theconversation.com/files/197178/original/file-20171130-30937-lz68kf.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/197178/original/file-20171130-30937-lz68kf.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/197178/original/file-20171130-30937-lz68kf.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/197178/original/file-20171130-30937-lz68kf.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/197178/original/file-20171130-30937-lz68kf.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/197178/original/file-20171130-30937-lz68kf.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/197178/original/file-20171130-30937-lz68kf.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">Sickness on top of illness.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/closeup-inpatients-hand-iv-solution-injection-722559958?src=DmHea6g-V6rYBNiCAEqvOQ-1-8">ESUN7756/Shutterstock</a></span>
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<p>Looking at the content, 67% of the food-related information resources we identified included food safety advice – for example, “ensure eggs are thoroughly cooked”. Guidance on hand decontamination routines, such as hand washing, was most frequently included (49%). But information on how to reduce the risk of listeriosis, or safe alternatives to particular foods – such as unpasteurised dairy products, and raw or under-cooked meat – were lacking. </p>
<p>Most worryingly, we found that some of the online advice actually promoted potentially unsafe practices. For example, some suggested eating lukewarm food, when this temperature range can encourage bacteria growth. </p>
<p>The most comprehensive food safety resources that we found were tailored to the needs of neutropenic patients – those that have very low levels of white blood cells – but these are unlikely to be given to, or accessed by, all people undergoing chemotherapy. </p>
<h2>Low priority</h2>
<p>When we spoke to the patients themselves, we found that, for them, food safety was not a priority to reduce the risk of illness. Many were aware of the increased risk of infection due to immunosuppression – and so were careful to avoid crowded spaces, or public transport – but underestimated the risk of food borne infections. </p>
<p>Worryingly, the majority of patients we spoke to reported that they could not recall receiving food safety advice prior to or during chemotherapy treatment. A few suggested if information had been provided, they might not have paid attention to it due to “bigger concerns” – like not being able to cook or eat due to the side effects of treatment. </p>
<p>All in all, there is clearly a lack of consistent, correct and credible information on the critical importance of food safety for chemotherapy patients. Standardised resources for them and family caregivers are absolutely essential if we are to help reduce the additional burden of ill-health among chemotherapy patients.</p><img src="https://counter.theconversation.com/content/83591/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Ellen W. Evans is a member of the Society for Applied Microbiology, and a member of the International Association for Food Protection. This article refers to research co-authored with Elizabeth Redmond.</span></em></p>Already suffering debilitating side effects, chemotherapy patients could be made seriously ill by the food they eat.Ellen W. Evans, Junior Research Fellow, Cardiff Metropolitan UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/830732017-09-25T10:23:30Z2017-09-25T10:23:30ZJust in time for your tailgate: How getting a drink can be dirty business<figure><img src="https://images.theconversation.com/files/186415/original/file-20170918-8275-1uyfw0u.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Tailgating can be fun, but watch what goes into your drink. </span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/group-sports-fans-tailgating-stadium-car-354454361?src=JncJ5vmF_JU-jV4zrd-uSQ-1-65">Monkey Business Images/www.shutterstock.com</a></span></figcaption></figure><p>Have you ever thought about what might tag along when you add ice or a lemon slice to your drink? When lemons and ice are served in beverages, they not only bring flavor or a flourish. They can also carry bacteria and viruses. </p>
<p>Ice can be a nice addition to a beverage, but it also can be contaminated with microorganisms, even before it’s turned into ice. While water used to make ice is expected to meet the same sanitary standards as drinking water, history tells us this is not always the case. </p>
<p>Back in 1987, contaminated ice served at a football game in Philadelphia between the University of Pennsylvania and Cornell and a few other smaller gatherings caused <a href="https://www.cdc.gov/mmwr/preview/mmwrhtml/00000992.htm">5,000 people to become sick in a four-state outbreak of Norovirus</a>. <a href="https://academic.oup.com/jid/article-abstract/166/6/1429/963843/Cholera-in-Piura-Peru-A-Modern-Urban-Epidemic?redirectedFrom=fulltext">Contaminated ice</a> was also responsible for a 1991 cholera epidemic in Latin America that caused nearly 8,000 illnesses and 17 deaths. </p>
<p>In addition to the hazard of making ice from contaminated water, ice and lemons can pick up bacteria from various surfaces, including ice makers, cutting boards, hands or utensils. </p>
<p>We study food science and how to keep food, including ice and slices of fruit, safe for consumption. As part of this work we conducted experiments to determine if <a href="https://doi.org/10.5539/jfr.v6n4p111">handling lemons and ice could transfer bacteria</a>. After all, ice and lemon are often added to beverages – and ice is almost universal in coolers used at tailgates, cookouts and other outdoor events.</p>
<p>The results just might make you sick.</p>
<h2>How bad is it?</h2>
<p>The bad news was that when hands were contaminated with <em>E. coli</em> , the bacteria were transferred to wet lemons and ice 100 percent of the time. If the lemons were dry, the bacteria were transferred 30 percent of the time. </p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/187412/original/file-20170925-4607-19fgj3e.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/187412/original/file-20170925-4607-19fgj3e.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=519&fit=crop&dpr=1 600w, https://images.theconversation.com/files/187412/original/file-20170925-4607-19fgj3e.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=519&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/187412/original/file-20170925-4607-19fgj3e.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=519&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/187412/original/file-20170925-4607-19fgj3e.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=652&fit=crop&dpr=1 754w, https://images.theconversation.com/files/187412/original/file-20170925-4607-19fgj3e.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=652&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/187412/original/file-20170925-4607-19fgj3e.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=652&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">A lemon under UV light after being handled with hands contaminated with fluorescent E. coli. The bright spots are E. coli stuck to the lemon.</span>
<span class="attribution"><span class="source">Paul Dawson/Author</span>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></span>
</figcaption>
</figure>
<p>These findings are consistent with a previous study reporting found that <a href="https://www.ncbi.nlm.nih.gov/pubmed/18189035">69 percent of lemons slices</a> used in drinks from 21 restaurants sampled in the Paterson, NJ area were carrying bacteria or fungi associated with human contamination. </p>
<p>It’s even worse for ice. </p>
<p>More bacteria were transferred to ice from hands or scoops than was transferred to lemons – up to <a href="http://www.ccsenet.org/journal/index.php/jfr/article/view/69114/37663">67 percent from hands</a> and 83 percent from scoops! </p>
<p><iframe id="ZJLq8" class="tc-infographic-datawrapper" src="https://datawrapper.dwcdn.net/ZJLq8/3/" height="400px" width="100%" style="border: none" frameborder="0"></iframe></p>
<h2>What if I just fix my own drink?</h2>
<p>What about those lemons held at the drink station, the slices just waiting for you to stab with a fork or just grab it with your fingers and then to plunge into your tea? </p>
<p>Restaurant self-service drink stations often have lemon slices sitting out for customers to place in their beverages. These specimens are open to several possible contamination opportunities. </p>
<p>First, the lemons can become contaminated with bacteria when being cut into slices. That is, the person slicing them can spread bacteria. Or, they may pick up bacteria from a cutting board.</p>
<p>A second and more likely scenario is when customers reach into the bowl to pick up a lemon slice, they spread bacteria from their hands to the lemons. </p>
<p>Making matters worse, the lemons are sometimes open to the air and may or may not be kept cold. In our study we found that when lemons were inoculated with <a href="https://doi.org/10.5539/jfr.v6n4p111"><em>E. coli</em> they increased in population</a> over five times when held at room temperature from four to 24 hours. So a day of people reaching into the bowl for lemon slices might result in a microorganism party.</p>
<h2>Don’t count on alcohol to be antiseptic</h2>
<p>Some people may wonder: Doesn’t alcohol take care of any contamination problems?</p>
<p>Not really. In <a href="https://doi.org/10.1001/jama.1985.03350450113034">another study</a>, pathogens frozen in ice then allowed to melt were not killed even in 80-86 proof mixtures of Scotch and soda or tequila. In most beverages, many of the pathogenic bacteria in the ice survived long enough to get into the drink once the ice melted.</p>
<p><iframe id="fKm7H" class="tc-infographic-datawrapper" src="https://datawrapper.dwcdn.net/fKm7H/2/" height="400px" width="100%" style="border: none" frameborder="0"></iframe></p>
<p>So alcoholic and acidic drinks are not guaranteed protection from bacteria that may get into your drink from ice or other garnishes. </p>
<p>As with most food safety issues, common sense and good sanitary practices win the day. The chance of getting sick from your drink is slim, but it does happen. Since food service workers are the primary source for contamination from norovirus, hepatitis A and certain other bacterial pathogens, it is good to be aware of restaurant sanitation ratings as well as how your food is handled. </p>
<p>Thus, watch who is putting what into your drink. There might be something riding on that lemon you don’t want.</p><img src="https://counter.theconversation.com/content/83073/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Paul Dawson has receved funding from the USDA and Bi-national Agricultural Research and Development Fund. </span></em></p><p class="fine-print"><em><span>Wesam Al-Jeddawi, Ph.D. Student in Food Technology/ Graduate Research Assistant/ Graduate Teaching Assistant/ Product Testing Laboratory Analyst at Clemson University. He has a fellowship funded by the Electrolux Appliance Company.</span></em></p>Bacteria are everywhere, even on your drink garnishes and ice. While most are not going to harm you, some can make you very sick. Here are some things to consider at public drink stations.Paul Dawson, Professor of Food Science, Clemson UniversityDr. Wesam Al-Jeddawi, Ph.D., Ph.D. Student in Food Technology, Graduate Teaching Assistant, Graduate Research Assistant and Product Testing Laboratory Analyst, Clemson UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/718202017-02-09T15:12:35Z2017-02-09T15:12:35ZFrom farm to table: poor hygiene in slaughterhouses in rural Kenya<figure><img src="https://images.theconversation.com/files/155652/original/image-20170206-18980-gzgsdh.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Slaughterhouses in parts of rural Kenya don't adhere to basic hygiene standards.</span> <span class="attribution"><span class="source">EPA/Stafford Ondego</span></span></figcaption></figure><p><em>-Most people in the world never see the inside of a slaughterhouse. This is true in Kenya where concerns have been raised about the health risks associated with slaughterhouses, particularly in rural parts of the country.
The Conversation Africa’s Health and Medicine Editor Joy Wanja Muraya spoke to Veterinary Epidemiologist Elizabeth Cook about the condition of slaughterhouses in rural Kenya and the risks they pose to public health.</em></p>
<p><strong>What are the working conditions and practices in rural Kenya’s slaughterhouses?</strong></p>
<p><a href="https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-016-3923-y">Research</a> we conducted in western Kenya in the <a href="https://www.maji.go.tz/?q=en/content/lake-victoria-basin">Lake Victoria Basin</a> area bordering Uganda showed that most slaughterhouses had poor working conditions and practices. </p>
<p>We interviewed 738 workers in 142 slaughterhouses in Busia, Bungoma, Kakamega and Siaya counties. Slaughterhouses were located close to market centres where animals could be transported by foot or bicycle and meat supplied to the surrounding area. The facilities were small with an average of seven workers and had low throughput, slaughtering an average of five animals per week.</p>
<p>The majority of slaughterhouses lacked adequate infrastructure. Almost a third of buildings didn’t have a roof. Workers and carcasses were exposed to the sun, rain and other elements. Only four slaughterhouses had piped water, suggesting these facilities were not effectively cleaned. </p>
<p>Almost half the slaughterhouses didn’t have appropriate sanitation amenities, such as latrines and hand-washing facilities.</p>
<p>Personal hygiene practices among workers were also poor: only half said they wore protective aprons and shoes. Almost 20% admitted to slaughtering sick animals, potentially exposing them and consumers to diseases transmitted from animals to man. These are known as <a href="http://zdukenya.org/">zoonotic diseases</a>. Workers also ate and smoked at the slaughterhouse, which increased the risk of transmitting disease causing germs.</p>
<p><strong>What public health concerns emerged in your study?</strong></p>
<p>The biggest public health concern was the potential spread of disease to people consuming meat. Animals were slaughtered on the ground. This increased the risk of meat being contaminated with faecal pathogens such as <a href="http://www.about-ecoli.com/">E. coli</a>, <a href="http://www.webmd.com/food-recipes/food-poisoning/tc/salmonellosis-topic-overview">Salmonella</a> and <a href="http://www.who.int/mediacentre/factsheets/fs255/en/">Campylobacter</a>.</p>
<p>Inspection of the animal before slaughtering was practised at less than 10% of slaughterhouses. Sick animals weren’t removed from the slaughter process, increasing the risk of passing on the diseases to the community and placing workers at risk of zoonotic diseases, such as, <a href="https://www.cdc.gov/brucellosis/">brucellosis </a>, <a href="http://www.who.int/zoonoses/diseases/leptospirosis/en/">leptospirosis</a>, and <a href="http://waddl.vetmed.wsu.edu/animal-disease-faq/q-fever">Q fever</a>. </p>
<p>There were also risks associated with sick workers at the slaughterhouses. 10% reported having stomach disorders in the 12 months preceding the survey. Additionally, 4% reported breathing difficulties. When handling carcasses, the workers didn’t wear gloves or masks thus increasing their risk of contracting infections and passing the germs to other people.</p>
<p>Injuries in workers were due to physically strenuous work: for example carcasses were hoisted onto beams using ropes, resulting in about half of the workers complaining of backaches. A quarter reported receiving <a href="http://www.npr.org/sections/thesalt/2016/08/11/489468205/working-the-chain-slaughterhouse-workers-face-lifelong-injuries">other injuries</a> at work every month. 8% of workers had a wound at the time of interview. </p>
<p><strong>What are the challenges in adhering to regulations?</strong></p>
<p>The national standards were defined by the Kenyan government in the <a href="http://www.ecolex.org/details/legislation/meat-control-local-slaughterhouses-licensing-regulations-2011-cap-356-lex-faoc106272/">Meat Control Act of 2012</a>. It calls for proper infrastructure to be put in place, including observing hygiene practices in slaughterhouses. Our study found that slaughterhouses didn’t meet these requirements because of ignorance about the health risks.</p>
<p>Only a third of workers were aware that animals can be a source of disease and less than half of them understood that meat could be a source of disease.</p>
<p>The inadequate facilities and poor infrastructure result from a lack of investment in the industry. The region has a large number of households living on less than <a href="http://www.worldbank.org/en/news/feature/2016/02/29/reviving-lake-victoria-by-restoring-livelihoods">a dollar a day</a>. Households can’t afford to purchase animal proteins like meat. </p>
<p>Improving facilities would lead to increased meat prices, which might make this important protein source unaffordable. This might increase the amount of backyard slaughter that cannot be regulated by the veterinary department.</p>
<p>Regulations require that every animal and all meat should be inspected before sale. But we found there was only one inspector for every five slaughterhouses. And they were forced to travel long distances by public transport or motorbike, delaying their ability to inspect the animals.</p>
<p><strong>How can these concerns be addressed? What would be the expected health benefits?</strong></p>
<p>Educating workers, butchers and inspectors about the risks of meat contamination and other health hazards at work is the <a href="http://www.fao.org/docrep/003/x6557e/X6557E01.htm">first step</a> towards improving the public health status of the slaughterhouses.</p>
<p>This would require training in <a href="http://www.open.edu/openlearncreate/mod/oucontent/view.php?id=198&printable=1">safe food handling practices</a> such as clean removal of the animal’s abdominal contents, appropriate meat storage and hand washing. Workers and inspectors should understand the importance of animal inspection. Inspectors also need to be empowered to enforce regulations.</p>
<p>Investment in infrastructure could lead to phasing out the smaller substandard facilities and focusing on centralised bigger facilities where the economies of scale might keep meat prices from escalating. </p>
<p>But centralising the industry would also require improvements to <a href="http://www.wpsa-foodsafety.com/?item=199">transport networks</a> and refrigeration for the delivery of meat to remote areas.</p>
<p>Mechanisation could resolve some of the challenges related to carcass handling and reduce the physical strain on workers.</p>
<p>A <a href="http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_126_02.html">One Health approach</a> to disease surveillance could be implemented to monitor zoonotic diseases in slaughterhouses. Public health workers should be made aware of the potential for slaughterhouse workers to be sentinels of diseases in animals and people. </p>
<p>Monitoring slaughterhouse workers might be a cost effective method of detecting diseases that are transmitted from animals to man.</p>
<p>Improvements to the meat industry could improve occupational and food safety in the region.</p><img src="https://counter.theconversation.com/content/71820/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Elizabeth Cook received funding from the Medical Research Council and support was also received from the The Wellcome Trust and the CGIAR Research Program on Agriculture for Nutrition and Health (A4NH), led by the International Food Policy Research Institute (IFPRI). We acknowledge the CGIAR Fund Donors (<a href="http://www.cgiar.org/who-we-are/cgiar-fund/fund-donors-2">http://www.cgiar.org/who-we-are/cgiar-fund/fund-donors-2</a>). </span></em></p>Slaughterhouses are an essential step in meat production. Hygiene standards need to be maintained to prevent the spread of diseases.Elizabeth Cook, Veterinary epidemiologist, International Livestock Research Institute Licensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/620372016-08-01T04:04:53Z2016-08-01T04:04:53ZHealth Check: should we be using alcohol-based hand sanitisers?<figure><img src="https://images.theconversation.com/files/132437/original/image-20160729-12089-1s26yva.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Alcohol-based hand rubs have their place but aren't usually needed if you're washing your hands with soap and water.</span> <span class="attribution"><a class="source" href="http://www.shutterstock.com/pic-158005148/stock-photo-female-hands-applying-antibacterial-liquid-soap-close-up.html?src=fYIZ5ZhlfSa7JjWMRZ4QHg-1-2">Boris Bulychev/Shutterstock</a></span></figcaption></figure><p>They’re everywhere in hospitals, travellers’ backpacks and the aisles of pharmacies in winter, but do we really need to use alcohol-based hand sanitisers? And what should we make of the marketing claims they’re needed to kill germs? </p>
<p>Our <a href="http://dx.doi.org/10.1016/j.ajic.2014.10.015">research found</a> we touch our face up to 23 times each hour and, of these, ten touches are to our eyes, nose or mouth. So while touching your face with contaminated hands you could be contaminating your hands or yourself with many infections, including influenza, the common cold and diarrhoeal infections. In fact, contaminated hands can spread most infectious diseases. </p>
<p>In developing countries, diarrhoeal diseases are still the <a href="http://www.who.int/mediacentre/factsheets/fs330/en/">biggest killer</a> of children under five years old. The simplest way to prevent bacteria, viruses and parasites that cause deadly diarrhoeal disease is handwashing with clean water and soap. </p>
<p>In industrial nations like ours, diarrhoeal disease is mostly spread by eating contaminated food – usually from unwashed hands during preparation, serving or eating meals. </p>
<p>There are at least 300,000 germs on our hands at any one time. Most of these have an important role in keeping the outer dermal layer of your skin healthy. There will also be germs that do not normally reside on your hands and these will come and go during the day without causing infections. </p>
<p>For pathogens (germs that cause infection) to actually cause infection, your hands must: (i) pick up sufficient numbers; (ii) these must be alive; (iii) be introduced into your body (through your mouth, nose or eyes); and (iv) you must be susceptible to the infection. </p>
<p>The common pathogens that find their way to your hands during the day could include diarrhoeal viruses and gastrointestinal bacteria, common viral respiratory infections and viruses that cause skin infections. </p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/132443/original/image-20160729-24689-f3i5el.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/132443/original/image-20160729-24689-f3i5el.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/132443/original/image-20160729-24689-f3i5el.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/132443/original/image-20160729-24689-f3i5el.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/132443/original/image-20160729-24689-f3i5el.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/132443/original/image-20160729-24689-f3i5el.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/132443/original/image-20160729-24689-f3i5el.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Always wash your hands before preparing and eating food.</span>
<span class="attribution"><a class="source" href="http://www.shutterstock.com/pic-369369200/stock-photo-man-s-hands-cut-tomato-on-the-board-for-a-vegetarian-salad.html?src=U1I8F4PLO-GLVUk1jDYw8A-1-3">Nikolaev Mikhail/Shutterstock</a></span>
</figcaption>
</figure>
<h2>So how often should we remove these pathogens?</h2>
<p>Hygiene has improved since the 19th century, but since the development of vaccinations and antibiotics, handwashing lost its celebrity status. Handwashing is making a welcome comeback, but the message we need to “kill” the germs is inaccurate and confusing.</p>
<p>In a hospital setting, health-care workers use medicated soap and water wash or alcohol-based hand rub to remove germs and kill pathogens. Alcohol-based hand rub has the added bonus of providing an additional 20 minutes of residual action on the surface of the health workers’ hands to keep pathogens from multiplying to a level that can cause infection in vulnerable patients. </p>
<p>But in the general community, soap and water removes pathogens. We don’t need to “kill” them to be safe; removing them keeps us safe. Germs start growing or finding their way back onto your hands immediately after handwashing.</p>
<h2>When should you use alcohol-based hand rub?</h2>
<p>Alcohol-based hand rub cannot penetrate organic material that makes your hands visibly dirty or sticky. So always use a soap and water wash after going to the toilet and when your hands are visibly dirty or sticky. </p>
<p>All other times, when your hands are visibly clean and feel clean, hand rub can be used instead of soap and water washing. But hand rub used after handwashing will increase the penetration of the active ingredients of the rub into the skin and increase the risk of dry and cracked hands. </p>
<p>Hands should be washed before preparing and eating food, and after touching our noses. If you don’t have access to soap and water, alcohol-based rubs are a convenient way of removing pathogens. But again, removing not “killing” germs is what you need to achieve.</p>
<p>Public transport has now become air-conditioned, providing a better environment for keeping respiratory and diarrhoeal viruses on hand rails and seats for longer. If you touch your face (as most of us do), you might like to use a hand rub after leaving the train or bus, as hand hygiene <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2446461/pdf/0981372.pdf">can reduce the spread</a> of respiratory illnesses by 20% and by 30% for gastrointestinal infections.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/132441/original/image-20160729-24661-1m8dl1g.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/132441/original/image-20160729-24661-1m8dl1g.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/132441/original/image-20160729-24661-1m8dl1g.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/132441/original/image-20160729-24661-1m8dl1g.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/132441/original/image-20160729-24661-1m8dl1g.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/132441/original/image-20160729-24661-1m8dl1g.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/132441/original/image-20160729-24661-1m8dl1g.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Alcohol-based hand rubs can be useful after using public transport if you’re away from soap and water.</span>
<span class="attribution"><a class="source" href="http://www.shutterstock.com/pic-109789202/stock-photo-stop-button-on-a-london-city-bus.html?src=XvV2A73v-4NSsjhK7pz4KQ-1-80">Bikeworldtravel/Shutterstock</a></span>
</figcaption>
</figure>
<p>Remember, though, inside a closed train or bus flu viruses can spread up to 2.5 metres from a passenger who is in the very early stages of flu, just from breathing or talking. So sometimes there’s no escaping these bugs without vaccination.</p>
<p>Remember, rubbing your hands together for 15 or more seconds while using soap and water effectively removes pathogens. Don’t forget also to focus on your fingertips and around the base of your thumbs. Drying your hands after handwashing removes more pathogens. </p>
<p>While alcohol-based hand rub is necessary for health workers and is convenient for cleaning hands while we travel, it shouldn’t be used on visibly dirty or sticky hands.</p><img src="https://counter.theconversation.com/content/62037/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Mary-Louise McLaws has been affiliated with several hand sanisters companies examining methods to improve hand hygiene in healthcare workers and cleaning hospital wards, these include: Deb Australia and Deb UK, GoJo, Johnson & Johnson, Whiteley Corporation. Her findings have been published in international peer review journals. She has held advisory positions on the NSW Clinical Excellence Commission and the World Health Organization committees to improve hand hygiene and patient safety including the development of the World Health Organization Guidelines for healthcare workers’ hand hygiene practice and the testing of these guidelines in 6 global test sites. </span></em></p>They’re everywhere in hospitals, travellers’ backpacks and the aisles of pharmacies in winter, but do we really need to use alcohol-based hand sanitisers?Mary-Louise McLaws, Professor of Epidemiology Healthcare Infection and Infectious Diseases Control, UNSW SydneyLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/533842016-02-07T19:06:05Z2016-02-07T19:06:05ZChildren as young as four can learn how to avoid getting ill, if they understand why<figure><img src="https://images.theconversation.com/files/109636/original/image-20160129-27351-1jc2p1p.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Asking your child to wash their hands before they eat isn’t useful unless they know why it’s important.
</span> <span class="attribution"><span class="source">from www.shutterstock.com</span></span></figcaption></figure><p>Learning about illness is unlike learning about other things: it requires children to reason about objects like “germs” that they can’t see or touch.</p>
<p>Although children have some difficulty of grasping the concept of illness and how illness is transmitted, children begin to learn about it in the preschool years. </p>
<p>At first, they acquire very basic knowledge about illness transmission, and can provide accurate explanations for how someone might have gotten sick. </p>
<p>For example, when <a href="http://www.sciencedirect.com/science/article/pii/S0010028508000467">researchers</a> asked a group of preschool-aged children how another child might have become sick after a sequence of events, even three year olds were able to list accurate explanations for contracting the illness, spontaneously citing germs or contact with a bodily fluid. </p>
<p>But preschoolers’ knowledge isn’t quite complete and they still make mistakes. </p>
<p>For example, the same three year olds had trouble making predictions about who would get sick a day later based on whether they engaged in a risk behavior like eating a contaminated food. </p>
<p>Other studies have shown that five year olds have trouble differentiating between various illnesses, and think that non-contagious illnesses like <a href="jbd.sagepub.com/content/32/5/443.short">cancer</a> and mental illnesses like <a href="http://onlinelibrary.wiley.com/doi/10.1348/026151009X461366/pdf">depression</a> are as contagious as the common cold. </p>
<p>It isn’t until a few years later that children acquire a more sophisticated understanding of illness transmission and can make predictions about how engaging in risky behaviours might make someone sick, and differentiate between illnesses that are contagious and illnesses that are not.</p>
<h2>How children behave when faced with contamination</h2>
<p>Children’s behavior seems to lag a bit behind their verbal understanding of illness transmission, and preschoolers are generally happy to engage with objects — even foods — that have been contaminated. </p>
<p>In one <a href="http://psycnet.apa.org/journals/dev/21/6/1075/">study</a>, researchers presented three- to 12-year-old children with a glass of apple juice and systematically put various objects into the juice. They later asked the children if they wanted to take a drink. It wasn’t until age six that most children rejected the juice when a dead grasshopper was visibly floating inside, and even then, some of the older children still drank it. </p>
<p><a href="http://www.sciencedirect.com/science/article/pii/S0195666314007831">Similarly</a>, another study showed that after watching a video of two actors eating applesauce out of two bowls, two- and four-year-old children ate applesauce from both, including one that had been sneezed in by one of the actors. </p>
<p>It was not until ages five to eight that children ate more applesauce from the clean bowl than from the contaminated bowl; and even then, most of them still ate some of applesauce from the bowl that was sneezed in. </p>
<h2>Teaching children to stay healthy</h2>
<p>Most preschool-aged children don’t necessarily understand illness transmission and how to actively take steps to avoid getting sick until middle childhood–not until children are older than six or seven.</p>
<p>However, my own research suggests that we can teach kids as young as four some healthy habits if we give them the right kind of information. </p>
<p>We <a href="http://www.sciencedirect.com/science/article/pii/S0022096515002593">found</a> that four- to seven-year-old children who knew that touching a sick person might make them sick later avoided touching the toys of an experimenter who they thought might have a cold. </p>
<p>Even the youngest children who happened to know that interacting with a sick person could make them sick avoided contact with a potentially sick experimenter. The implication here is that even children as young as four and five are capable of learning how illnesses spread; most of them just haven’t yet. </p>
<h2>Tips for parents</h2>
<p>Children do not <a href="http://www.sciencedirect.com/science/article/pii/S0010028508000224">learn much</a> if you just teach them a list of dos and don’ts, like “wash your hands before you eat,” or “don’t go outside without a hat”. </p>
<p>The key is to explain why something like washing your hands might be useful. In other words, you can tell a child to wash their hands before they eat, but it might not be effective in promoting healthy behaviour unless you tell them that exactly what they are washing off and how it could make them sick. </p>
<p>In the end, talking to children specifically about germs and how germs spread might be the most effective strategy in promoting healthy behaviours, even in preschoolers.</p><img src="https://counter.theconversation.com/content/53384/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Vanessa LoBue does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>Children don’t learn much about how illnesses spread if they are just taught a list of dos and don’ts. They need to know why an action is useful.Vanessa LoBue, Assistant Professor of Psychology, Rutgers University - NewarkLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/511252015-12-27T21:38:46Z2015-12-27T21:38:46ZYou ‘can’ thaw and refreeze meat: five food safety myths busted<figure><img src="https://images.theconversation.com/files/105989/original/image-20151215-23186-1izrmc9.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">So it turns out you can thaw out meat and refreeze it. Who knew? </span> <span class="attribution"><a class="source" href="https://www.flickr.com/photos/osseous/16818464851/">Osseous/Flickr</a>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></span></figcaption></figure><p>This time of year, most fridges are stocked up with food and drinks to share with family and friends. Let’s not make ourselves and our guests sick by getting things wrong when preparing and serving food. </p>
<p>As the weather warms up, so does the environment for micro-organisms in foods, potentially allowing them to multiply faster to hazardous levels. So put the drinks on ice and keep the fridge for the food.</p>
<p>But what are some of those food safety myths we’ve long come to believe that aren’t actually true?</p>
<h2>Myth 1: if you’ve defrosted frozen meat or chicken you can’t refreeze it</h2>
<p>From a safety point of view, it is fine to refreeze defrosted meat or chicken or any frozen food as long as it was defrosted in a fridge running at 5°C or below. Some quality may be lost by defrosting then refreezing foods as the cells break down a little and the food can become slightly watery. </p>
<p>Another option is to cook the defrosted food and then divide into small portions and refreeze once it has stopped steaming. Steam in a closed container leads to condensation, which can result in pools of water forming. This, combined with the nutrients in the food, creates the perfect environment for microbial growth. So it’s always best to wait about 30 minutes before refrigerating or freezing hot food.</p>
<p>Plan ahead so food can be defrosted in the fridge, especially with large items such as a frozen turkey or roll of meat. If left on the bench, the external surface could be at room temperature and micro-organisms could be growing rapidly while the centre of the piece is still frozen!</p>
<h2>Myth 2: Wash meat before you prepare and/or cook it</h2>
<p>It is not a good idea to wash meats and poultry when preparing for cooking. Splashing water that might contain potentially hazardous bacteria around the kitchen can create more of a hazard if those bacteria are splashed onto ready-to-eat foods or food preparation surfaces.</p>
<p>It is, however, a good idea to wash fruits and vegetables before preparing and serving, especially if they’re grown near or in the ground as they may carry some dirt and therefore micro-organisms. </p>
<p>This applies particularly to foods that will be prepared and eaten without further cooking. Consuming foods raw that traditionally have been eaten cooked or otherwise processed to kill pathogenic micro-organisms (potentially deadly to humans) might increase the risk of food poisoning.</p>
<p>Fruit, salad, vegetables and other ready-to-eat foods should be prepared separately, away from raw meat, chicken, seafood and other foods that need cooking.</p>
<h2>Myth 3: Hot food should be left out to cool completely before putting it in the fridge</h2>
<p>It’s not OK to leave perishable food out for an extended time or overnight before putting it in the fridge. </p>
<p>Micro-organisms can grow rapidly in food at temperatures between 5° and 60°C. Temperature control is the simplest and most effective way of controlling the growth of bacteria. Perishable food should spend as little time as possible in the 5-60°C danger zone. If food is left in the danger zone, be aware it is potentially unsafe to eat.</p>
<p>Hot leftovers, and any other leftovers for that matter, should go into the fridge once they have stopped steaming to reduce condensation, within about 30 minutes.</p>
<p>Large portions of hot food will cool faster if broken down into smaller amounts in shallow containers. It is possible that hot food such as stews or soup left in a bulky container, say a two-litre mixing bowl (versus a shallow tray), in the fridge can take nearly 24 hours to cool to the safe zone of less than 5°C.</p>
<h2>Myth 4: If it smells OK, then it’s OK to eat</h2>
<p>This is definitely not always true. Spoilage bacteria, yeasts and moulds are the usual culprits for making food smell off or go slimy and these may not make you sick, although it is always advisable not to consume spoiled food. </p>
<p>Pathogenic bacteria can grow in food and not cause any obvious changes to the food, so the best option is to inhibit pathogen growth by refrigerating foods.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/105994/original/image-20151215-23198-zm6ev4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/105994/original/image-20151215-23198-zm6ev4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/105994/original/image-20151215-23198-zm6ev4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=451&fit=crop&dpr=1 600w, https://images.theconversation.com/files/105994/original/image-20151215-23198-zm6ev4.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=451&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/105994/original/image-20151215-23198-zm6ev4.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=451&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/105994/original/image-20151215-23198-zm6ev4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=567&fit=crop&dpr=1 754w, https://images.theconversation.com/files/105994/original/image-20151215-23198-zm6ev4.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=567&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/105994/original/image-20151215-23198-zm6ev4.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=567&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Just because something passes the sniff test, doesn’t make it OK.</span>
<span class="attribution"><span class="source">www.shutterstock.com</span></span>
</figcaption>
</figure>
<h2>Myth 5: Oil preserves food so it can be left at room temperature</h2>
<p>Adding oil to foods will not necessarily kill bugs lurking in your food. The opposite is true for many products in oil if anaerobic micro-organisms, such as <em>Clostridium botulinum</em> (botulism), are present in the food. A lack of oxygen provides perfect conditions for their growth.</p>
<p>Outbreaks of botulism arising from consumption of vegetables in oil – including garlic, olives, mushrooms, beans and hot peppers – have mostly been attributed to the products not being properly prepared.</p>
<p>Vegetables in oil can be made safely. In 1991, Australian regulations stipulated that this class of product (vegetables in oil) can be safely made if the pH (a measure of acid) is less than 4.6. Foods with a pH below 4.6 do not in general support the growth of food-poisoning bacteria including botulism.</p>
<p>So keep food out of the danger zone to reduce your guests’ risk of getting food poisoning this summer. Check out other food safety tips and resources from <a href="http://www.csiro.au/en/Research/Health/Food-safety">CSIRO</a> and the <a href="http://www.foodsafety.asn.au/resources">Food Safety Information Council</a>, including <a href="http://foodsafetyinfo.polldaddy.com/s/food-safety-myths">testing your food safety knowledge</a>.</p><img src="https://counter.theconversation.com/content/51125/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Cathy Moir is a Senior Food Microbiologist and Team Leader with the CSIRO Food and Nutrition and is Vice President of the Food Safety Information Council, a not for profit organisation.</span></em></p>What are some of those food safety myths we’ve long come to believe that aren’t actually true?Cathy Moir, Team leader, Microbial and chemical sciences, Food microbiologist and food safety specialist, CSIROLicensed as Creative Commons – attribution, no derivatives.