Dodge Danger at the Dinner Table.
Salmonella, the single most common cause of food poisoning in the United States, has made the headlines again.
Several Western states are reporting the Salmonella bacteria in tainted meat. Fresno-based Beef Packers Inc. has recalled more than 800,000 pounds of ground beef, sold to shoppers at King Soopers, Safeway, and Sam’s Club. Salmonella causes abdominal cramping, diarrhea, and fever, usually 12 to 72 hours after eating contaminated foods.
Earlier this year, this bacteria contaminated peanuts and peanut butter. Last summer, it was Salmonella in tomatoes and jalapenos. This pathogen is common in poultry and eggs, as well. Outbreaks of this infection are so common today that the Food and Drug Administration’s website now has a generic template that food companies can use to report their Salmonella-related recalls.
The Centers for Disease Control and Prevention records about 40,000 cases annually. For each reported case of Salmonella, epidemiologists estimate another 38 cases of this form of food poisoning aren’t recorded. Could it be that many intestinal flu symptoms are actually caused by Salmonella?
In healthy individuals with no digestive problems, stomach acid may be strong enough to knock out this bacteria. However, people taking antacids or heartburn medicines give this pathogen a helping hand by neutralizing your body’s natural acid-fighting pH. Salmonella that survives in the stomach can move on to the intestines, where the real dirty work begins.
Young children, seniors, and those with immune system problems are most likely to experience severe infections. For example, the rate of diagnosed Salmonella in preschoolers is five times that of other people. In some cases, this bacteria can spread from the intestines to the bloodstream and other parts of the body—and may even lead to death. While antibiotics are advised for serious infections, remember these drugs also kill the beneficial bacteria that help protect you from the millions of pathogens that normally inhabit your gastrointestinal tract.
Salmonella has been around for millions of years—predating humans. And it’s likely to outlast us. However in the last 50 years the rate of infection has increased more than tenfold, with experts blaming the industrialization of agriculture and food processing for the rise.
The challenge with Salmonella is that you can’t tell if food is contaminated by looking at it, smelling it, or tasting it. This bacteria thrives in warm, damp places with little oxygen, making manure an ideal habitat. And one infected cow is enough to transmit Salmonella to an entire herd when they’re jammed too closely together. Chickens can often keep Salmonella in check when they’re able to roam free—but not when they’re warehoused tightly together with no room to move around.
Dr. Ann Louise’s Take:
I am seriously concerned about the presence of bacteria, pesticides, fungus, and parasites in our food supply. In light of the recent beef recalls, I have been ordering all my beef and poultry from Ranch Foods Direct as an extra safety precaution. The company’s beef and poultry are not only hormone and antibiotic-free, but all beef is also processed using a special rinse and chill technology that improves flavor and tenderness while substantially cutting the risk of pathogenic contamination.
I LOVE their pledge: We believe food, animals and the land should be managed using sustainable, humane practices that promote the long-term health of rural families and communities.
I also know you’re gonna love this exceptionally tender and flavorful beef as much as my family does. So, I’ve arranged a 10 percent discount for you. Visit www.ranchfoodsdirect.com and then call 1-866-866-6328 to make your selection (use the code “ALG” to receive your discount).
Sources:
www.latimes.com/features/health/la-he-salmonella10-2009aug10,0,6790608.story
www.usatoday.com/news/health/2009-08-06-salmonella-beef_N.htm
