Clipping of news on Brazilian Culture, Law and Citizenship
02/05/2016
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The outbreaks of E. coli bacteria that affected in 2015 restaurants in the popular restaurant chain Chipotle in the United States, brought to light once again the risk of intoxication presented by some foods.
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The way food is processed nowadays creates more chances for pathogens to reach our tables.
And, as demonstrated in the case of Chipotle network, it is increasingly difficult to trace the sources of such contamination.
The Control US Centers for Disease Prevention (CDC for its acronym in English) announced this week that the E. coli outbreaks in chain restaurants seem to be over.
But the CDC failed to find the causes of the outbreak that affected about 60 people in 11 US states, 22 of them in serious condition.
"Epidemiological evidence gathered during the investigation suggests that a common food product or an ingredient served in restaurants Chipotle Mexican Grill was the probable cause of the two outbreaks," it said in a statement.
"The investigation has not identified a food or specific ingredient linked to the disease," the CDC.
The E. coli outbreak in Chipotle network is not an isolated case. According to the CDC, each year in the United States about 48 million people get sick due to a problem with the power source.
Of these, 128 000 must be hospitalized and about 3 thousand die from these diseases.
Bill Marler, a lawyer and expert in food security, represented victims of nearly every poisoning outbreaks that occurred in the United States over the past 20 years, including the past cases related to Chipotle network.
Marler has just published in an online magazine, the Bottom Line Health, a list of six foods that, according to him, never eat. See below:
1. Milk and juice without pasteurizing
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Louis Pasteur invented the pasteurization process in the 19th century
According Marler, these foods may be contaminated with viruses, parasites and bacteria such as Salmonella, E. coli and Listeria.
The CDC reports that between 1993 and 2006, about 1500 people became ill in the United States by consuming milk "raw" without pasteurization or cheeses made with this type of milk.
The milk without pasteurization is 150 times more likely to cause disease than pasteurized dairy products.
And the same warning applies to unpasteurized juices, many popular health food stores or purchased on the streets, made from fruits which may contain dangerous bacteria.
According to Marler, the safest thing is to check the packaging of the juice has a label stating that "this food has been pasteurized."
2. sprouts or sprouted (soy, beans, alfalfa etc.) Raw
Since the mid-1990s the raw sprouts or lightly cooked have been linked to more than 30 bacterial outbreaks in the United States, mainly caused by Salmonella and E. coli.
In 2011, nearly 4000 people became ill and 53 died from poisoning in Germany whose cause was precisely the E. coli in sprouts.
In 2014, an outbreak of salmonella in bean sprouts took 19 people to the hospital in the United States.
arler states that all kinds of germinated can spread a bacterial infection that comes from their seeds. But the expert also adds that if the sprouts are thoroughly cooked, he would eat without problems.
3. undercooked beef (including hamburgers)
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To Marler, the burgers should always be thoroughly cooked.
"The reason the ground products are problematic and need a good cooking is because any bacteria that is on the surface of the meat can contaminate the inside," he said.
If ground beef is not cooked at 70 degrees internal and externally can cause poisoning by E. coli, Salmonella and other bacteria.
Marler said that there are problems in the maceration technique of steaks: the practice of sticking the flesh with a needle to soften it and can transfer microbes from the surface into the meat.
If the meat is macerated, Marler states that prefer to eat the steak well done. If not, you choose the steak to the point.
4. Fruits and vegetables that are sold washed and cut, "ready" to eat
"I avoid these like the plague," Marler said.
The expert states that the longer handles and processes a product, the greater the risk of contamination.
Recent years have seen a large increase in sales of salads, fruits or vegetables washed, cut and ready to eat.
Marler for the "convenience is wonderful, but I think sometimes it's not worth taking the risk."
expert buying fruits and vegetables without washing or cut in small quantities, and consumes a period of three to four days to reduce the risk of listeria, a deadly bacterium that thrives in the refrigerator.
5. Raw or undercooked eggs
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caption Eggs need to be kept in the refrigerator and must be thoroughly cooked to avoid salmonella
Although in the late 1980. one Salmonella outbreak in Britain have turned the egg enemy number one, not many people have left to consume it raw.
The egg is one of the most nutritious and economical foods in the world, but it has many risks.
And, to prevent disease, experts recommend storing the eggs in the refrigerator and serve them after cooking.
6. oysters and other raw shellfish
According to Bill Marler raw shellfish, especially oysters, they are causing increasingly poisoning.
The theory is that the tip increase the sea water temperature increased the growth of microbes. So we need to be increasingly careful with these products.
"Oysters are filter feeders, that is, collect all that is in the water. If there is bacteria, it enters your system and if you eat this Oyster will have problems," he said.
"I saw many more cases of this in the last five years than in the last 20. Just not worth the risk," he added.
Source: BBC
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This article was translated by an automatic translation system, and was therefore not reviewed by people.