10 Ways to Fight Food Poisoning

Nasty “superbugs” and other pathogens can pop up in the strangest places.

Those recyclable grocery bags may be green—but they’re not clean, finds University of Arizona microbiologist Charles Gerba, PhD, who recently tested reusable bags from shoppers in his state and California. More than half the bags tested contained coliform bacteria, including E. coli.

Public Enemy #1 for nearly 20 years, E. coli is increasingly found in meat and produce, as well as the water supply. This is a scary superbug, causing bloody diarrhea and potentially fatal kidney failure.

While public health officials and food manufacturers tend to focus on E. coli O157:H7, several rarer toxic strains have been largely ignored. Known as the “big six,” these strains of E. coli on romaine lettuce recently sickened several dozen people in five states, including three teens who developed kidney failure. Only about 5% of medical labs are even equipped to diagnose these virulent strains, so we have no way of knowing how common they are!

Earthbound Farm, the largest producer of organic salad greens in this country, is one of the few food companies that currently screens for the full range of toxic E. coli. Out of 120,000 microbial tests in 2009, approximately one in 1,000 showed unwanted bacteria—mostly the “big six” strains of E. coli.

As icky as it is, E. coli is only one superbug. “Salmonella remains a challenge,” says David Goldman at the Department of Agriculture’s Food Safety and Inspection Service. “We have not been as successful in moving the trend line in the right direction.”

From between six hours to two days after coming into contact with sneaky salmonella—the most common form of food poisoning in this country today—nausea and vomiting may occur, followed by stomach pains, headache, fever, and/or diarrhea that can last for up to four days more. Most salmonella originates in beef, eggs, milk, and poultry, though there have also been deadly strains in peanut butter and unpasteurized fruit juice.

The CDC reports that listeria infections—largely from ready-to-eat meat and poultry as well as unpasteurized cheese—are on the increase. Research in the journal Emerging Infectious Diseases finds that campylobacter bacteria—causing abdominal cramping, diarrhea, and fever—sickens 2.5 million Americans annually.

An anaerobic gram-positive bacteria, C. difficile is the newest superbug—and the most frequently identified cause of antibiotic-associated diarrhea. And about 70% of stomach ulcers have been linked to another superbug bacteria, H. pylori. Research finds that about half of all humans have H. pylori in their digestive tract.

Dr. Ann Louise’s Take:

It’s a scary world out there, but the truth is you can fight back. There’s a lot you can do to prevent and mitigate food-borne infections. Forewarned is, after all, forearmed!

Summer heat only makes it harder to keep food safe—whether you’re dining al fresco or simply bringing food home from the store. So follow these 10 tips—for a safe, healthy summer.

1. Wash your recyclable shopping bags—and never directly place raw fish, poultry, or meat in them. (This is one time a plastic bag makes sense—just be sure to recycle it.)

2. Carry frozen foods and perishables in insulated bags or coolers along with freezer packs—and disinfect these items before reusing or placing back in the freezer.

3. Remove bacteria—not to mention other contaminants including parasites—with Parcell’s Clorox Bath, so effective that it’s registered with the Smithsonian Institution! Add exactly 1 teaspoon of Clorox bleach to a gallon of water, then bathe foods as follows:

• Leafy greens and thin-skinned fruits (apricots, berries, peaches, plums) for 15 minutes.
• Eggs, fish, meat, and poultry for 20 minutes.
• Thick-skinned fruits (apples, bananas, citrus, melon) and thin-skinned root or fibrous veggies for 30 minutes.

Remove all foods from this bath after the suggested time and soak in clear, clean water for 10 minutes more, before rinsing and drying thoroughly. Serve this carefully washed fruit whole, instead of cut up in a fruit salad.

4. Never thaw food at room temperature. Parcell’s Clorox Bath can, however, be used as a thawing method for fish, meats, and poultry—as long as it’s not ground.

5. Whenever possible, select antibiotic-free meat and poultry to help prevent antibiotic resistance in dangerous bacteria. If you need to take antibiotic medications or suffer a bout of diarrhea and/or vomiting, always replace beneficial bacteria in your system with probiotics. To help your system neutralize superbugs, I recommend Dr. Ohhira’s Probiotics 12 Plus. This nondairy, totally vegetarian supplement contains a combination of 12 strains of live lactic acid bacteria. Unlike most probiotics that need refrigeration, Dr. Ohhira’s Probiotics 12 Plus is ready to go anywhere you do—all summer long. It’s even safe for infants and children, who are particularly vulnerable to the bacteria that cause food poisoning.

6. If you’re picnicking, keep drinks in one cooler—for easy, frequent access—and foods in another, so they can remain cold right until you’re ready to serve. Any food that has not been refrigerated for two hours or more is not safe to eat. But when it’s really hot out (90 degrees F or more), don’t leave food out for even an hour.

7. Cook all food thoroughly—and use a meat thermometer whenever you’re cooking outdoors. (It goes without saying that you must always wash your thermometer before putting it away.) 160 degrees will kill E. coli bacteria, but you’ll need even higher temperatures for other pathogens and parasites. Chicken breasts need to reach 170 degrees.

8. Generously season summertime fare with herbs and spices, many of which research finds to contain important antimicrobial substances. Basil, caraway, cilantro, coriander seeds, fennel ginger, marjoram, oregano, parsley, rosemary, sage, and thyme all contain some antibacterial activity.

9. Wash your hands—often and thoroughly—before preparing and eating food, as well as after using the bathroom or changing diapers. But avoid antibacterial soaps that contain triclocarban and triclosan, recently found to damage reproductive organs and hormone (including thyroid) production. I use Dr. Ohhira’s Probiotic Beauty Bar on my hands—and the rest of me! Formulated by award-winning microbiologist Iichiroh Ohhira, PhD, this soap fights harmful bacterial, while leaving skin supple, radiant, and youthful.

10. If you or any family member experience frequent bouts of diarrhea, especially alternating with constipation, parasites may be to blame. Collected in the privacy of your own home, the Parasite Test Kit screens for superbugs like H. pylori, C. difficile, and other pathogenic bacteria, as well as protozoa, worms, candida, and fungi.

8 Responses

karin says:

July 31, 2010 at 9:03 am

I worry about ingesting clorine is this really safe?

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Gail says:

July 31, 2010 at 10:10 am

I will definitely check out this chlorine bath you mention.

Years ago, I used to use specially purchased peroxide and filled my kitchen sink with water and 35% (?) peroxide and soaked the produce in it.
I know vinegar will also do the same thing.

These days, I use my Kangen water machine (Enagic) and soak my produce AND my meats in either the 2.5 acid water (same ph as vinegar) or the 11.5 alkaline water. This will kill all bacteria and microbes not to mention makes everything taste better and fresher. But, not everybody can do that..

So, I am curious, too, about this chlorine bath.
As far as ingesting it, we do everytime we shower or swim (scary).

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Administrator says:

August 1, 2010 at 3:05 pm

Actually, the food soak detailed above is the only sure-fire wire to neutralize food borne bacteria, parasites, and even nasty sprays and pesticides based upon research in the early 1950’s and use throughout the world ever since. You are basically using a homeopathic dose of Clorox in water which is later rinsed off, so you are not ingesting the substance. The chlorine gases coming out of shower filters is different. They are indeed toxic and are not related to the Clorax bath.

Check out ALG’s Gut Flush for even more fascinating info on this decades old technique. Thanks for the posts

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Janie says:

August 1, 2010 at 4:46 pm

What about using Grapefruit seed extract drops in water to kill bacteria and parasites on foods. I have heard that this is also effective.

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adminstrator says:

August 2, 2010 at 3:02 pm

Grapefruit seed drops are good too – not sure whether they actually neutralize the sprays and pesticides like the food soak detailed above

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Mia says:

February 22, 2013 at 8:41 am

Do you have to use the entire gallon of clorox water everytime? For example, I want to clean 4 chicken breasts, so can I just fill my glass dish with the mixture to cover the meat or do I need to use the entire gallon to submerge the chicken?

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1. Sierra says:
  
  February 22, 2013 at 3:21 pm
  
  You only need to use enough to sufficiently cover the items you’re cleansing. Maintain the ratio of clorox to water and you’ll be fine!
  
  Reply
Teresa says:

July 26, 2014 at 9:14 am

For years I have washed all my fruits and vegetables in grapefruit seed extract. I was told that it would kill bacteria. I am concerned with the new listeria recall on plums and peaches. I have some plums on my kitchen counter and am wondering if I should toss them. I have always felt good by using the grapefruit seed extract but now am questioning if it even works for listeria?

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