um texto longo de ler sobre mariscos chineses, mas vale a pena.
http://www.fda.gov/NewsEvents/Testimony/ucm115243.htmNao sou um apreciador do mercoles mas este artigo foi baseado numa fonte qualquer e explica o que eu ja aqui referi
http://articles.mercola.com/sites/articles/archive/2012/04/04/food-borne-disease-outbreaks.aspx
Food-poisoning expert reveals 6 foods he refuses to eat
http://www.businessinsider.com/what-a-food-poisoning-expert-never-eats-2016-1?international=true&r=US&IR=TDisease Outbreaks Tied To Imported Foods Increasing, CDC
http://www.medicalnewstoday.com/articles/243052.phpNew research released by the US Centers for Disease Control and Prevention this week shows foodborne disease outbreaks in the US that were tied to imported foods appeared to rise in 2009 and 2010, with nearly half of them linked to imports from regions that had not been associated with outbreaks before.
The CDC researchers who presented their findings at the International Conference on Emerging Infectious Diseases in Atlanta on 14 March, said so far, the most common imported foods linked
to disease outbreaks were fish and spices.
Research team member Dr Hannah Gould, an epidemiologist in the Division of Foodborne, Waterborne and Environmental Diseases at the CDC, told the press:
"It's too early to say if the recent numbers represent a trend, but CDC officials are analyzing information from 2011 and will continue to monitor for these outbreaks in the future."
For their research, Gould and colleagues reviewed outbreaks reported to the CDC's Foodborne Disease Outbreak Surveillance System.
Through this system
the CDC collects reports of foodborne disease outbreaks due to enteric bacterial, viral, parasitic, and chemical agents.
The reports are filed by state, local and territorial public health agencies through the National Outbreak Reporting System (NORS).
Gould and colleagues found 39 outbreaks and 2,348 illnesses reported to the Surveillance System during 2005 to 2010 were linked to imported food from 15 countries.
For that five-year period, nearly half of the outbreaks (17) happened in 2009 and 2010.
Over the five-year period, fish was the most common source (tied to 17 outbreaks), followed by spices (tied to 6 outbreaks, 5 of which were linked to fresh or dried peppers).
Nearly 45% of foods linked to the outbreaks were imported from Asia.
Gould said that as the food we eat increasingly comes from all over the world,
there is a greater risk of people being exposed to germs from all over the world too.
"We saw an increased number of outbreaks due to imported foods during recent years, and more types of foods from more countries causing outbreaks," she added.
The types of food causing the outbreaks align closely with the types of food that
were most commonly imported.
Figures from the US Department of Agriculture's (USDA's) Economic Research Service (ERS) show that US food imports have nearly doubled from £41 billion in 1998 to $78 billion in 2007.
A lot of the growth has been in imported fruits and vegetables, plus seafoods and processed foods. The ERS figures also show that 85% of seafoods eaten by Americans comes from outside the country. Also, depending on the season, up to 60% of fresh food eaten in the US is imported.
G
ould said their analysis probably does not show the true number of disease outbreaks caused by imported foods, due to under-reporting.
She said we need to collect more information on the types of food that are causing outbreaks and their origin.
"Knowing more about what is making people sick, will help focus prevention efforts on those foods that pose a higher risk of causing illness," she urged.
The Food and Drug Administration (FDA) has recently increased environmental assessments to find out the root causes of foodborne disease outbreaks, with a view to using the information to help prevent outbreaks.
A new piece of FDA legislation, the Food Safety Modernization Act, should also lead to better ways of preventing foodborne diseases from both domestic and imported foods.
In 2011, an E. coli O104:H4 outbreak in Europe that was eventually attributed to the consumption of fenugreek sprouts grown at a farm in Germany was impressive in terms of its devastation. Primary cases were associated with sprout consumption; secondary transmission was also documented. The E. coli outbreak resulted in
4321 cases, an unknown number of hospitalizations, at least 908 instances of hemolytic uremic syndrome, and at least 50 deaths. Cases were reported throughout the European Union and the United States. Five of the six cases residing in the United States had recently traveled to Germany; the sixth case had contact with one of the other cases. The fenugreek sprout seeds had been
imported into the European Union from Egypt.
The E. coli O104:H4 was particularly novel in that it was
highly resistant to antibiotics and lacked a gene which had been thought key
in causing kidney damage. It had the ability to gather on the surface of the
intestinal wall in a dense pattern, possibly enhancing the bacteria’s ability to pump Shiga toxin into the body6/2016
An outbreak of E. coli O157 in Scotland which resulted in the death of a child is now over, according to officials.
The youngster was among 20 confirmed cases which were all identified in July.
Health experts are investigating possible links to Dunsyre blue cheese which is made by South Lanarkshire-based Errington Cheese.
Of the 20 cases identified, 11 required hospitalisation.
(CNN)Here's a look at E. coli outbreaks.
General Information: (from the CDC)
There are many strains of the bacteria Escherichia coli (E. coli). Most strains are harmless and live in the intestines of healthy humans and animals.
Some kinds of E. coli cause disease by producing Shiga toxin. The bacteria that make these toxins are called "Shiga toxin-producing" E. coli (STEC). The most commonly found STEC in the United States is E. coli O157:H7.
The symptoms of STEC infections can include stomach cramps, diarrhea and vomiting. Some infections are mild, but others can be life-threatening.
The CDC estimates that 265,000 STEC infections occur each year in the United States. E. coli O157:H7 causes over 36% of these infections.
People of all ages can be infected, but young children and the elderly are more likely to develop severe symptoms.
The types of E. coli that can cause illness can be transmitted through contaminated water or food, or through contact with animals or people.
Prevention:
To avoid E. coli infections, experts advise to thoroughly cook meat, avoid unpasteurized dairy products and juices, avoid swallowing water while swimming, and wash hands regularly.
1998 - The Hazard Analysis and Critical Control Points program (HACCP) begins requiring meat processors to establish critical checkpoints in the plants to prevent pathogens from contaminating meat.
- Inspectors from the food-safety agency randomly test all facilities that grind meat products to make sure that the plants are complying with the HACCP program.
