Food Pollutions

Bizarre effects on teens

2010-08-21T21:00:00.000-07:00

KUALA LUMPUR: Is hormonal imbalance creating more male teenagers with breasts, while female teenagers are getting more hairy?

Cosmetic and aesthetic physician Dr Alice Prethima said she is seeing many cases of gynecomastia (enlargement of breasts in males) in her clinic.

But, she is also seeing teenage girls coming in because they have too much hair all over their body.

“Compared to the past, there are many girls with terrible hair problems. They are losing the hair on their heads and growing hair on other areas of their body where there shouldn’t be. And, the hair is so long and thick,” she said.

Dr Prethima attributed the abnormalities in male and female teenagers to the food chain and diet.

Physical changes: Bodies of teenage boys are converting testosterone to another form due to bad oestrogenic substance in the environment resulting in abdominal fat and abnormally sized breasts.
“Children are eating too much animal-based food, and those animals are fed with a lot of growth hormones.

“Our society has become more affluent. We may eat meat for breakfast, lunch and dinner,” she added.

She said bad oestrogens was also entering the body from plastic materials such as fizzy bottled drinks which “bleed” bad oestrogen.

“Those plastic containers that we use to warm our food, the polystyrene boxes in which we pack our food, the plastic bags that we pour the curry into, the roti canai we wrap in plastic – all of those bleed bad oestrogen substances. There is also a lot of pesticides, insecticides and bad oestrogenic substances in the environment, and this will manifest in different ways for those of different ages,” she added.

Dr Prethima said due to “xeno ostrogen”, instead of producing testosterone, the bodies of teenage boys are converting it to (harmful) 16 hydroxyoestrone, which results in the loss of hair and the development of acne, abdominal fat and abnormally-sized breasts.

Plastic and reconstructive surgeon Dr V. Surendranathan said gynecomastia was now becoming very common among teenage boys, mainly due to the children’s eating habits and sedentary lifestyle.

“They are eating too much chicken and getting very little exercise. They are stuck in front of the television and computers all day.

“It’s very embarrassing for the boys to have breasts. They can’t even take off their T-shirt in school.”

Dr Surendranathan said he has even had to perform breast-reducing procedures on 13 and 14 years old boys. The former president of the Malaysian Association of Plastic, Aesthetic & Craniomaxillofacial Surgeons (Mapacs) said there has been a noticeable increase in such cases over the last few years.

Consultant plastic and cosmetic surgeon Dr Heng Kien Seng said he too has been seeing a lot of cases of teenage boys with gynecomastia, and he has had to perform breast reduction procedures on these boys so that they can regain the physical look of normal male chests.

Among the treatments available include liposuction, gland excision, and reduction mammoplasty.

Salmonella infection

2008-06-19T18:21:00.000-07:00

Salmonella infection (salmonellosis) is a common bacterial infection of the intestinal tract. Salmonella typically live in the intestines of animals and humans and are shed through feces, where the bacteria remain highly contagious. Humans become infected most frequently through contaminated food sources, such as poultry, meat and eggs.

Typically, people with salmonella infection develop diarrhea, fever and abdominal cramps within 12 to 72 hours. Signs and symptoms of salmonella infection generally last four to seven days. Most healthy people recover without specific treatment.

In some cases, diarrhea can be extremely dehydrating and require prompt medical attention. Life-threatening complications may also develop should the infection spread beyond your intestines.

Your risk of salmonella infection is higher if you travel to countries with poor sanitation. Preventive measures include proper cooking, good hygiene such as hand washing, and avoiding raw or undercooked eggs and meat.

Salmonellosis Outbreak in Certain Types of Tomatoes

2008-06-19T18:14:00.000-07:00

FDA has issued a warning to consumers nationwide that an outbreak of Salmonella serotype Saintpaul, an uncommon type of Salmonella, has been linked to consumption of raw red plum, red Roma, round red tomatoes, and products containing these raw tomatoes.

Consumers who are unsure of where the tomatoes are from that they have in their home are encouraged to contact the store or place of purchase for that information. If consumers are unable to determine the source of the tomatoes, they should not be eaten.

Consumers should also be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in other dishes.

Types of tomatoes not linked to any illnesses are cherry tomatoes, grape tomatoes, and tomatoes with the vine still attached.

Since mid April, there have been 383 reported cases of salmonellosis nationwide caused by Salmonella Saintpaul, an uncommon form of Salmonella. At least 48 hospitalizations have been reported.

Red Plum/Red Roma tomatoes implicated in outbreak

Round red tomato implicated
in outbreak

More salmonella cases tied to tomatoes

2008-06-19T18:10:00.000-07:00

The number of cases of sickness caused by tomatoes has risen in recent days; 383 people have been infected with a rare form of salmonella since April in 30 states and the District of Columbia, federal health officials said Wednesday.

At least 48 of the victims, who range in age from younger than 1 to 88, have been hospitalized, an official with the Centers for Disease Control and Prevention said.

No deaths have officially been blamed on the outbreak, but the infection may have contributed to the death in Texas of a man in his 60s who also had cancer, the CDC said.

The increase reported Wednesday resulted not from a large number of new cases but from improved surveillance by state health departments in response to the outbreak and from the fact that laboratories completed analyzing samples, said Dr. David Acheson, associate commissioner for foods at the Food and Drug Administration.

Still, the outbreak is considered ongoing, with onset of illness in the latest case June 5.

"We do not think the outbreak is over," said Dr. Robert Tauxe, deputy director of the Division of Foodborne, Bacterial and Mycotic Diseases at the CDC.

All of the victims have been infected with a strain of Salmonella Saintpaul.

Acheson said that although there is a "high likelihood" that the contaminated fruit came from Florida or Mexico, authorities have not been able to pinpoint the source and may never be able to do so.

"We may not ultimately know the farm where these came from," he said. "Personally, I am still optimistic, but I'm trying to be realistic."

Acheson said Mexican health authorities have reported "some cases" of Salmonella Saintpaul, but he did not know whether they share the genetic fingerprint that marks the U.S. cases.

The FDA is testing tomatoes both domestically and as they cross the southern border, he said.

He said FDA plans to hire more inspectors to tighten scrutiny of food processing plants.

Tauxe said it is not possible to say whether the outbreak has peaked: "We really cannot predict what the final number is going to be or even what the shape of the curve is going to look like."

Cherry tomatoes, grape tomatoes and tomatoes with the vine still attached have been deemed safe, as have tomatoes from northern Florida, Acheson said. Roma plum and red round tomatoes are safe to eat if they are from areas that have been excluded, he said.

A list of such areas is posted on the FDA's Web site. Reported by CNN

108 students suffer food poisoning in Jasin, Malaysia

2008-04-24T07:36:00.000-07:00

JASIN: Students from SK Bukit Tembakau suffered from food poisoning after consuming free nasi lemak given to them in conjunction with Maulidur Rasul celebrations.

In the 10am incident on Friday, 108 students suffered from symptoms including nausea, vomiting, diarrhoea and feeling light-headed after eating the meal during their recess break.

It is believed the food had been ordered by the school from an external caterer.

Following the incident, teachers had to take the students to the Umbai Community Polyclinic in their cars with several ambulances sent to the school to help with the transportation of other students to the government clinic.

It is believed that the school took 170 students to the clinic worrying many more had been affected after eating the nasi lemak.

However, doctors confirmed only 108 children had suffered effects of food poisoning.

Only 10 required drips to treat their condition with one of them subsequently sent to the Malacca Hospital for further treatment and observation.

By 1.30pm all 107 students except one were discharged after receiving outpatient treatment.

State Women's Affairs and Health Exco member Norpipah Abdul, who rushed to the clinic upon receiving the news, reminded schools to not freely accept food from external caterers.

“The health department has taken food samples for testing and if it is confirmed to have been spoilt, we will immediately close down the premises (caterer) awaiting further inspection from health officers,” she said.

Food poisoning cases increase by 100% in Malaysia 2007

2008-04-24T07:34:00.001-07:00

KOTA BARU: Food poisoning in Malaysia has increased 100% from last year for the period of January till Sept 15, with 67% of such cases confined to primary and secondary school students.

Despite a perceived higher awareness about food hygiene, the country continues to be plagued with food poisoning cases. There were 11,226 cases from January till Sept 15 this year, a 100% increase compared to the same period last year.

Health Ministry's Health Education Division director Abdul Jabar Ahmad said Selangor had the highest number of food poisoning cases, followed by Perak, Terengganu and Kelantan.

"The alarming concern is that 67% out of 11,226 victims of food poisoning were schoolchildren," he said, after launching the national food safety campaign for schools at the teachers resource centre here.

To address the issue, the ministry would hold roadshows, exhibitions, pop quizes and enrol artistes to help generate awareness about proper food preparation and the importance of nutrition when cooking food.

Besides that, school canteen operators would be monitored closely while consumers must also be alert of hygiene when it comes to food.

Abdul Jabar said a questionnaire would be distributed to all schoolchildren in the country soon to gauge their level of awareness about food safety and preparation.

Kelantan education department's student affairs unit head Ahmad Yani Mohamad said the education authorities had terminated the services of six canteen operators this year.

This underlines the department's commitment to food safety, he said. Ahmad Yani also urged the local authorities to check the status of hawkers trading outside the school compound to ensure they do not sell sub-par standard food and drinks to students.

Food from China on alert list

2007-12-28T19:34:00.000-08:00

Honey, oyster sauce and dried mushrooms are among food products from China which have been placed on the food alert list for contravening regulations in Malaysia.

Data from the Health Ministry Food Quality and Safety Division indicated, in samples taken on specific dates, that pesticide residue was detected in the dried mushrooms on four occasions from April to July this year.

Drug residue was found in the honey sample taken in June while the cancer-causing agent 3-MCPD was found in oyster sauce tested in May.

There were 32 Chinese products placed under the ministry's Food Safety Information System (FoSIM) level five alert, where products are held, tested and then released, from January to October this year.

There are six levels of alerts – the first is auto clearance and the sixth is auto rejection.

Other products included frozen eel, seaweed, frozen royal red prawns, shitake mushrooms and salted turnip. All other China-imported food items were put on level four alert which requires examination.

Food found to have contravened the Food Act 1983 and Food Regulations 1985 was either destroyed or returned to the country of origin.

Malaysia imports US$680mil (RM2.3bil) worth of food items from China yearly.

Thailand had 17 food products on the list while nine food products from India contravened regulations including groundnut kernels in which aflatoxin, a cancer-causing agent, was found on six occasions from sampling done from March to September.

Six products from Indonesia including natural honey, kicap manis, prawn crackers and chilli sauce were also put on the watch list.

Roasted seaweed from Singapore was found to contain metal contaminants on four occasions from July to September.

In all, 103,480 imported food consignments were tested until September. A total of 49 consignments were rejected or destroyed.

Minister Datuk Seri Dr Chua Soi Lek told reporters yesterday that the quality of imported food was safe because of constant monitoring at 36 entry points with the cooperation of the Customs Department and other agencies.

Dr Chua said the monitoring and inspection of food and premises was also carried out.

“Some operators do not practise cleanliness. That is why food poisoning happens from time to time, including at school canteens. They think that if the food is cooked, it is safe to be eaten,” he said, adding that factors like how the food was kept and the equipment used also contributed to food poisoning.

From January to June this year, a total of RM416,260 in fines was collected from 2,290 cases. The ministry also shut down 2,957 unsanitary food outlets.

Prevention methods for foodborne illness

2007-12-28T18:54:00.001-08:00

There are a number of ways to prevent foodborne illness, which include methods for food purchasing, storage and preparation. There are also specific ways to prevent foodborne illness while traveling.

>> Create a healthy living environment >> View VIDEO

Tips for buying food include:

Never buy packages with tears or leaks.
Do not buy foods past their expiration date.
Do not buy produce that appears bruised or otherwise damaged.
Do not buy fresh-cut produce that has not been refrigerated or stored in ice.
Keep raw beef, pork and poultry separate from other foods.
Put refrigerated or frozen items in the shopping cart last, right before checking out.
If possible, store refrigerated or frozen items in insulated bags until they can be refrigerated.
Bring cold foods home immediately.

Tips for storing food include:

Always refrigerate perishable foods quickly.
Store eggs in their original carton in the coldest part of the refrigerator (not the refrigerator door).
Cool large volumes of food in several small containers.
Do not store milk in the refrigerator door.
Do not let perishable food stand at room temperature for more than two hours.
Store meat on the bottom shelf of the refrigerator or in the back or in the freezer.
Make sure the refrigerator is set to 40 degrees Fahrenheit (4.4 degrees Celsius) or lower. The freezer should be set to 0 degrees Fahrenheit (- 17.8 degrees Celsius).

Tips for food preparation include:

Wash hands for at least 20 seconds with soap and warm water before and after cooking.
Wash countertops and tables before and after cooking.
Wash fruits and vegetables with cold running water before cutting or eating, and remove any damaged areas before eating.
When preparing both meat and vegetables, use separate cutting boards for each.
Defrost meats in the refrigerator or microwave and then cook immediately.
When using a marinade for meat, it must be cooked before being placed on cooked meat.
Cook foods to appropriate temperature. Casseroles, beef, veal, pork and lamb should be cooked to 160 degrees Fahrenheit (71.1 degrees Celsius). Poultry should be cooked to minimum internal temperatures of 165 degrees Fahrenheit (73.9 degrees Celsius), according to a recent advisory from the Food Safety and Inspection Service (FSIS). Use a meat thermometer to test temperature. Eggs should be cooked until the yolk is hard.
Marinades used on raw meat or poultry should never be reapplied to cooked foods.
Never place cooked meats on dishes that previously held raw meats.
Use a clean produce brush to scrub fruit and vegetables, such as cucumbers.
Commercial produce washed are not generally recommended.
Dry produce with a paper towel or clean cloth to reduce and additional bacteria.

Tips for food safety while eating away from home (on picnics, car trips or sporting events) include:

When transporting food, make sure the cooler is clean and dry before adding food.
Keep foods well wrapped in plastic wrap or plastic containers.
Keep foods cold with a cooler, ice, ice packs or insulated bags.
Place meats at the bottom of the cooler to prevent drips onto other foods.
Pack two coolers, one for food and another for beverages.
Store the cooler in the coolest part of the car and out of the sunlight.
Bring disposable hand wipes for cleaning if soap and water are not available.
Do not consume foods that have been left out in hot temperatures for more than a few hours.

Tips for food safety while traveling to other countries (particularly Latin America, Asia, Africa and the Middle East) include:

Do not drink or brush teeth with unfiltered water. Use bottled, boiled or sterilized water instead.
Make sure the seal is intact when buying bottled water.
Only use ice made from bottled, boiled or sterilized water.
Eat only cooked meats, fish and vegetables.
Eat only pasteurized dairy products and avoid soft cheese, such as Brie and cottage cheese.
Peel and wash raw fruits with clean bottled water before eating. Wash hands before peeling and eating fruit.
Do not buy food from street vendors.

Types and differences of foodborne illness

2007-12-28T18:54:00.000-08:00

More than 250 foodborne illnesses have been identified. Most of them are infections, caused by pathogens (organisms that cause disease) such as bacteria, viruses and parasites found in food. Others are poisonings caused by toxins or chemicals that have contaminated food, such as food served in lead-glazed pottery, or naturally poisonous foods, such as poisonous mushrooms.

The most common types of foodborne illnesses include:

More >> Ten Most Harmful Foodborne Pathogens

Campylobacteriosis. Caused by the Campylobacter bacteria, which is the most commonly identified bacteria that causes diarrhea. The bacteria live in the intestines of birds. Undercooked chicken or other foods are frequent sources of this type of infection.
Clostridium perfringens infection. Results in diarrhea, abdominal pain, nausea and vomiting and usually develops after eating improperly stored or cooked meat.
Salmonellosis. Caused by the Salmonella bacteria, which is widespread in the intestines of birds, reptiles and mammals. Any type of food can become contaminated with the salmonella bacteria. The foods that most frequently transmit salmonella are poultry, meat, eggs and dairy products. People may also be exposed to salmonella through contact with household pets - especially lizards, turtles, and snakes - and through contact with contaminated surfaces, such as computer keyboards and cooking utensils. Fever, diarrhea and abdominal cramps are common symptoms. In people with poor health or weakened immune systems, bacteria can enter the bloodstream and cause life-threatening infections. Some infected people do not develop symptoms, but instead become carriers and spread the infection to others.
Escherichia coli (E. coli) infection. E. coli is a bacterial pathogen found in cattle and other related animals. Illness often occurs when people consume food (especially beef) or water that has been contaminated with microscopic amounts of cow feces. E. coli can also be spread through contact with contaminated surfaces and by touching infected animals (e.g., petting zoos). The illness causes severe diarrhea that may be bloody and painful abdominal cramps. In a small number of cases, a serious condition called hemolytic uremic syndrome (HUS) can occur. This can result in anemia, profuse bleeding and kidney failure.
Calicivirus. An extremely common cause of viral foodborne illness. However, this type is rarely diagnosed because the laboratory test is not widely available. The virus (a type of norovirus) can spread from one person to another or through food. For instance, a kitchen worker may spread the virus during food preparation.
Shigellosis. Caused by the Shigella bacteria. It can be transmitted by eating food or drinking beverages contaminated by food handlers with Shigella, eating vegetables grown in fields containing sewage, eating food contaminated by flies bred in infected feces and drinking or swimming in contaminated water. The bacteria cause fever, bloody diarrhea and abdominal pain.
Bacillus cereus food poisoning. Caused by the Bacillus cereus bacteria. It usually presents with extreme nausea and vomiting and has the fastest onset of symptoms (three hours) of foodborne illnesses. Bacillus cereus food poisoning is commonly seen in people after consuming Chinese fried rice.
Staphylococcal food poisoning. Caused by the Staphylococcus aureus bacteria. Unlike other types of foodborne illness, this form is not caused by contamination. The bacteria can grow in some foods (e.g. dairy products, fish and processed meats) and produce a toxin that results in intense vomiting.
Ascariasis (roundworm). A parasitic worm infection caused by contact with contaminated food or soil.
Vibrio. There are many different types of this bacteria, one of which causes cholera. Other Vibrio species are commonly found in raw or undercooked shellfish. An infection often causes chills and fever.
Giardiasis. Caused by the parasite Giardia that is passed to humans in drinking water or from infected animal products. Giardia is a common traveler’s illness which causes abdominal cramps and diarrhea.
Chemical food poisoning. Some types of foods, such as certain species of mushrooms, contain toxins that result in illness. Most cases result in mild symptoms. However, some are more serious and require immediate medical treatment.
Botulism. A rare, but serious illness caused by the Clostridium botulinum bacteria. If untreated, it can cause paralysis and respiratory failure. Cases of botulism are usually contracted from insufficiently heated home-canned foods, such as asparagus, green beans, beets and corn.

About foodborne illness

2007-12-28T18:49:00.000-08:00

Foodborne illnesses (commonly known as food poisoning) are gastrointestinal infections that occur when foods contaminated with harmful organisms are ingested.

Food can be contaminated by a number of pathogens (organisms that cause disease) including bacteria, viruses and parasites. The pathogen enters the body by the mouth and then travels into the stomach and intestines. After infection, an incubation period occurs, which may last from hours to days before symptoms appear.

Although rarer, foodborne illness can also be caused by toxins and chemicals. For instance, pesticides can remain on foods, which can cause illness. A naturally toxic substance, such as poisonous mushrooms, may be consumed, also causing sickness. Symptoms vary according to the source and may include nausea, vomiting, abdominal cramps and diarrhea.

The risk of acquiring foodborne illnesses is typically greater during the summer months because the warm weather speeds up bacterial growth on raw meats and poultry.

To preven such food contamination ozone food sterilizer is an effecttive method to use. It is recomended to sterilizer the food before consume or store into freezer.

In most cases, foodborne illnesses are not serious and do not cause serious complications. However, certain types of illnesses such as botulism (severe food poisoning caused by a bacterial toxin) can result in serious health consequences (such as spontaneous abortion in pregnant women) or death.

In some people (especially children) a condition called hemolytic uremic syndrome (HUS) can result from infection by a particular strain of the E. coli bacteria. HUS is a rare disorder that usually affects children between ages 1 to 10. Although most children recover completely, it may cause acute renal (kidney) failure, seizures, heart failure, pancreatitis or, in rarer cases, diabetes.

The types of common foodborne illnesses can change over time. Typhoid fever, tuberculosis and cholera were once common foodborne diseases before food safety measures (such as pasteurization and safe food canning) became commonplace. In recent years, new foodborne illnesses have been discovered. In 1996, the parasite Cyclospora was identified as a cause of diarrhea that occurred after Guatemalan raspberries were consumed. In 1998, a new strain of the bacteria Vibrio parahaemolyticus contaminated oyster beds in Galveston Bay, Texas, and caused people that consumed the oysters to become ill.

Although local and state health departments are required to report cases of foodborne illness to the U.S. Centers for Disease Control and Prevention (CDC), establishing precise figures is difficult. Most cases are not diagnosed because people do not seek treatment for the illness or physicians do not diagnose it. Therefore, the case is never reported to the CDC.

According to estimates by the CDC, there are approximately 76 million cases of foodborne illness each year in the United States. These cases result in an estimated 325,000 hospitalizations and 5,000 deaths annually.

In addition to tracking individual cases of foodborne illness, health departments keep track of outbreaks of foodborne illness. This occurs when a group of people eat the same contaminated food and two or more of them become sick. According to the CDC, about 400 to 500 outbreaks investigated by local and state health departments are reported each year.

Despite recent outbreaks, researchers report that the foods that Americans consume are now safer than in previous years.

Foodborne Illness

2007-12-28T18:07:00.000-08:00

Foodborne illness is a gastrointestinal infection caused by eating foods that contain harmful bacteria, viruses, parasites or toxins.

According to estimates by the U.S. Centers for Disease Control and Prevention (CDC), approximately 76 million cases of foodborne illness occur each year in the United States. These cases result in an estimated 325,000 hospitalizations and 5,000 deaths a year.

More than 250 foodborne diseases have been identified. Some of the most common types of foodborne illnesses include Campylobacteriosis (caused by Campylobacter bacteria), Salmonellosis (caused by Salmonella bacteria) and Calicivirus (Norwalk-like virus).

Food can become contaminated in a variety of ways during production and preparation. For example, beef and poultry can become contaminated during slaughter.

To preven such food contamination ozone food sterilizer is an effecttive method to use. It is recomended to sterilizer the food before consume or store into refrigerator.

The most common signs and symptoms of foodborne illness include nausea, vomiting, diarrhea and abdominal cramps.

Foodborne illnesses can be difficult to diagnose. Diagnosis typically begins with a physical examination which includes a medical history and a list of recent foods consumed. Some types of foodborne illnesses are diagnosed by analyzing stool under a microscrope to detect the presence of bacteria.

Most cases of foodborne illness are mild and can be treated at home by replacing lost fluids and electrolytes, which are necessary to maintain the body’s chemical balance. More serious cases may be treated in a hospital where patients are given fluids intravenously (through a vein).

Foodborne illness can be prevented in a variety of ways. For example, foods that may become contaminated, such as meats and milk, should be stored in the freezer or the coldest parts of the refrigerator. Washing hands before and after food preparation, establishing separate cutting boards for meat and vegetables and thoroughly cooking beef and chicken are other ways to prevent foodborne illness.

Gastroenteritis

2007-12-28T17:54:00.000-08:00

Gastroenteritis is any irritation or inflammation of stomach or intestinal linings. Symptoms include nausea, vomiting, diarrhea, stomach cramps and abdominal pain. It is often caused by infection or foodborne illness. Foodborne illness, or food poisoning, can be caused by bacteria, viruses, parasites or toxins. Dysentery is a type of gastroenteritis of the colon.

>> Ten Most Harmful Foodborne Pathogens

Towards zero food poisoning

2007-12-28T17:38:00.000-08:00

THE Selangor state government is extremely concerned with the high number of food-poisoning cases in the state and has ordered its health department to take concrete steps to eliminate the problem.

According to state health committee chairman Datuk Dr Lim Thuang Seng, the state health department is increasing its efforts to monitor canteens in schools, factories and hostels in the state.
“Currently, we have many cases involving school canteens. The health department is going all out to achieve zero case at the school canteens,” he said.

Lim said the measures taken included educating the canteen operators to adhere to the rules and regulations in food handling, making sure that their workers handling food abided by the rules.
Lim, who was asked to comment on a recent case of food poisoning, said that up to last month, the state had recorded 24 cases of food poisoning involving almost 2,000 people, with 14 of the cases involving school canteens.
He said that usually premises identified as serving contaminated food causing food poisoning would be ordered to shut down for 14 days.

However, in the case of school canteens, it was rather difficult to be strict on the ruling.
“The school canteens cannot stay closed for too long, so we just order them to carry out cleaning and remedial work. If the premises is found to be clean, then it can open again,” he said.
“Sometimes the canteens would only be closed for a few days instead of two weeks,” Lim said.
He said that most school canteens had more than one operator, which would help the students even if one of them was ordered to stop operation temporarily.

Breast Cancer

2006-04-17T21:38:00.000-07:00

A new drug prevents breast cancer in older, high-risk women just as well as today's standby tamoxifen -- but with fewer side effects, the National Cancer Institute announced on 17th April.

Called raloxifene, the newer drug already is sold to treat bone-thinning osteoporosis.
But the striking new results, from a government study of nearly 20,000 women, suggest that raloxifene may supplant its older cousin as the first choice for breast cancer prevention in postmenopausal women at high risk of developing the disease.

"Now women have a choice," Dr. Leslie Ford, NCI's cancer prevention chief, said in an interview Monday. "It's good news, because we're giving you a choice with fewer side effects."
Manufacturer Eli Lilly & Co., which sells raloxifene under the brand name Evista, plans to seek Food and Drug Administration approval for the new use.

Until now, tamoxifen has been the only drug approved to reduce the chances of breast cancer striking high-risk women.

Both drugs are "selective estrogen response modulators" -- they act like the estrogen hormone in some tissues but like an anti-estrogen in others.

Estrogen can fuel certain breast cancers, making tamoxifen a longtime top choice both to prevent the disease's return in women with estrogen-sensitive tumors and to reduce the odds of it striking high-risk women in the first place.

However, tamoxifen causes some rare but serious side effects: It acts like an estrogen in the uterus and bloodstream, thus increasing users' risk of getting uterine cancer or a life-threatening blood clot.

Raloxifene is a close chemical relative, and earlier research suggested that it might help breast cancer, too. So the NCI launched the $88 million study to compare the two.

Taking either tamoxifen or raloxifene daily for up to five years cut in half women's chances of developing invasive breast cancer, NCI announced Monday.

Raloxifene caused the same side effects, but not as many. Raloxifene users had 36 percent fewer uterine cancers and 29 percent fewer blood clots, according to initial results of the "Study of Tamoxifen and Raloxifene," or STAR project. Raloxifene users also suffered fewer vision-blocking cataracts.

Some 2 million U.S. women every year are thought to be candidates for tamoxifen risk-reduction therapy, but many have avoided it for fear of those side effects, said STAR researcher Dr. Kathy Albain of Loyola University.

While the reduction in those side effects was significant, the study also showed how uncommon the effects are. Thirty-six tamoxifen users developed uterine cancers, compared with 23 raloxifene users. The risk of blood clots was similarly low: 54 tamoxifen users had one in the lung, compared with 35 raloxifene users.

Still, "here we have something that's a little less scary," Albain said of the raloxifene findings. "It might tip the scales for a lot of women."

The new study means no change for premenopausal women -- there's no data showing whether raloxifene is safe for them, Albain stressed.

Nor does it mean that tamoxifen users should necessarily switch, she said. Women currently are prescribed tamoxifen for five years, and its breast cancer prevention benefit continues even after they stop taking the drug -- as raloxifene's seems to. So a woman already in, say, year four of her tamoxifen course with no sign of side effects probably has little to gain by switching, she explained.

But that's a question researchers were girding for as they spent Monday notifying study participants of the results.

One puzzle: While raloxifene was equally effective in blocking invasive breast cancer, it didn't protect quite as well as tamoxifen against noninvasive types of breast cancer such as ductal carcinoma in situ, noted Dr. Len Lichtenfeld of the American Cancer Society.

That type of tumor isn't life-threatening and shouldn't water down the overall message of raloxifene's benefit, said Dr. Victor Vogel of the University of Pittsburgh, who oversaw the study's design.

Among postmenopausal women, who's at high risk? Most of the study participants had a 4 percent chance of getting breast cancer within five years -- because of advanced age, a close relative with the disease, never having a child or having one late in life, or other well-known risk factors that women can calculate on a government Web site: http://cancer.gov/bcrisktool.

In simpler terms, for every 1,000 of those women, doctors expected 40 to develop breast cancer within five years if they did nothing, but taking one of the drugs cut that number to 20, Ford explained.

Understanding the Germs and Viruses that cause infection

2006-04-17T01:58:00.000-07:00

Bacteria, viruses and other infectious organisms live everywhere. You can find them in the air; on food, plants and animals; in the soil and in the water; and on just about every other surface — including your own body. They range in size from microscopic single-cell organisms to parasitic worms that can grow to several feet in length.

Most of these organisms (microbes) won't harm you. But others can cause infection. Your immune system protects you against an abundance of these infectious agents, and at times, it's a tough task. Viruses and bacteria are cunning adversaries, constantly seeking new ways to breach your immune system's defenses.

But you can give your immune system a fighting chance by understanding a little bit about the various kinds of microbes, what you can do to avoid infection and under what circumstances you should seek medical care.

Infectious agents: A multitude of microscopic invaders

Bacteria

Bacteria are one-celled organisms visible only with a microscope. They're so small that if you lined up a thousand of them end to end, they could fit across the end of a pencil eraser. They're shaped like short rods, spheres or spirals. They're usually self-sufficient and multiply by subdivision.

Among the earliest forms of life on earth, bacteria have evolved to thrive in a variety of environments. Some can withstand searing heat or frigid cold, and others can survive radiation levels that would be lethal to a human being. Many bacteria, however, prefer the mild environment of a healthy body.

Not all bacteria are harmful. In fact, less than 1 percent cause disease, and some bacteria that live in your body are actually good for you. For instance, Lactobacillus acidophilus — a harmless bacterium that resides in your intestines — helps you digest food, destroys some disease-causing organisms and provides nutrients to your body.

But when infectious bacteria enter your body, they can cause illness. They rapidly reproduce, and many produce toxins — powerful chemicals that damage specific cells in the tissue they've invaded. That's what makes you ill. The organism that causes gonorrhea (gonococcus) is an example of a bacterial invader. Others include some strains of the bacterium Escherichia coli — better known as E. coli — which cause severe gastrointestinal illness and are most often contracted via contaminated food. Other conditions caused by bacteria include strep throat and staph infection.

E. coli O157:H7 is a bacterium responsible for food-borne infections linked to eating undercooked ground beef.

Viruses

In its simplest form, a virus is a capsule that contains genetic material — DNA or RNA. Viruses are even tinier than bacteria. To see them, scientists must use an electron microscope, a high-powered instrument that produces enlarged images of minute objects. To put their size into perspective, consider that, according to the American Society for Microbiology, if you were to enlarge an average virus to the size of a baseball, the average bacterium would be about the size of the pitcher's mound. And just one of your body's millions of cells would be the size of the entire ballpark.

The main mission of a virus is to reproduce. However, unlike bacteria, viruses aren't self-sufficient — they need a suitable host to reproduce. When a virus invades your body, it enters some of your cells and takes over, instructing these host cells to manufacture what it needs for reproduction. Host cells are eventually destroyed during this process. Polio, AIDS and the common cold are all viral illnesses.

The influenza virus takes over healthy cells, spreads through your body and causes illness. Signs and symptoms include fever, chills, muscle aches and malaise.

Fungi

Molds, yeasts and mushrooms are types of fungi. For the most part, these single-celled organisms are slightly larger than bacteria, although some mushrooms are multicelled and plainly visible to the eye — for instance, the mushrooms you may see growing in a wooded area or even in your backyard. Mushrooms aren't infectious, but certain yeasts and molds can be.

Fungi live in the air, water, soil and on plants. They can live in your body, usually without causing illness. Some fungi have beneficial uses. For example, penicillin — an antibiotic that kills harmful bacteria in your body — is derived from fungi. Fungi are also essential in making certain foods, such as bread, cheese and yogurt.

Other fungi aren't as beneficial and can cause illness. One example is candida — a yeast that can cause infection. Candida can cause thrush — an infection of the mouth and throat — in infants, in people taking antibiotics and in people with impaired immune systems. It's responsible for most types of infection-induced diaper rash.

Infection with candida fungus can lead to problems such as diaper rash, vaginal yeast infections and oral thrush.

Protozoa

Protozoa are single-celled organisms that behave like tiny animals — hunting and gathering other microbes for food. Protozoa can live within your body as a parasite. Many protozoa inhabit your intestinal tract and are harmless. Others cause disease, such as the 1993 Cryptosporidium parvum invasion of the Milwaukee water supply, sickening more than 400,000 people. Often, these organisms spend part of their life cycle outside of humans or other hosts, living in food, soil, water or insects.

Most protozoa are microscopic, but there are some exceptions. One type of ocean-dwelling protozoa (foraminifer) can grow to more than 2 inches in diameter.

Some protozoa invade your body through the food you eat or the water you drink. Others can be transmitted through sexual contact. Still others are vector-borne, meaning they rely on another organism to transmit them from person to person. Malaria is an example of a disease caused by a vector-borne protozoan parasite. Mosquitoes are the vector transmitting the deadly parasite plasmodium, which causes the disease.

Cryptosporidium is a protozoan protected by a strong outer shell that allows it to survive outside the body for long periods of time.

Helminths

Helminths are among the larger parasites. The word "helminth" comes from the Greek for "worm." If this parasite or its eggs enter your body, they take up residence in your intestinal tract, lungs, liver, skin or brain, where they live off the nutrients in your body. The most common helminths are tapeworms and roundworms.

The largest of the roundworms range in length from 6 to 14 inches. But imagine the largest of the tapeworms — they can grow to be 25 feet or longer. Tapeworms are made up of hundreds of segments, each of which is capable of breaking off and developing into a new tapeworm.

Infection by one type of roundworm, known as a hookworm, can cause problems in your small intestine or lungs. The average hookworm is about half an inch long.

Understanding infection vs. disease

There's a distinct difference between infection and disease. Infection, often the first step, occurs when bacteria, viruses or other microbes enter your body and begin to multiply. Disease occurs when the cells in your body are damaged — as a result of the infection — and signs and symptoms of an illness appear.

In response to infection, your immune system springs into action. An army of white blood cells, antibodies and other mechanisms goes to work to rid your body of whatever's causing the infection. For instance, in fighting off the common cold, your body might react with fever, coughing and sneezing.

When to seek medical care
If you think you've contracted an infectious disease, contact your doctor. Although some infectious diseases, such as the common cold, might not require a visit to the doctor, others might call for the expertise of a trained professional.

Seek medical care if you suspect that you have an infection and you have experienced any of the following:

An animal bite
Difficulty breathing
A cough lasting longer than a week
A fever of 100.4 F (38.0 C) or more
Periods of rapid heartbeat
A rash, especially if it's accompanied by a fever
Swelling
Blurred vision or other difficulty seeing
Vomiting
An unusual or severe headache

Your doctor can perform diagnostic tests to find out if you're infected, the seriousness of the infection, and how best to treat that infection.

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Bacteria and Foodborne Illness

2006-04-09T00:14:00.000-07:00

Foodborne illness results from eating food contaminated with bacteria (or their toxins) or other pathogens such as parasites or viruses. The illnesses range from upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Although most foodborne infections are undiagnosed and unreported, the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens in food. Of these, about 5,000 die.

Causes
Harmful bacteria are the most common causes of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are not sterile. Raw meat and poultry may become contaminated during slaughter.

Seafood may become contaminated during harvest or through processing. One in 20,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7.

Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of contamination are varied; however, these items are grown in the soil and therefore may become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in the restaurant or in the person's kitchen.

When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Freezing food slows or stops bacteria's growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration may slow the growth of some bacteria, but thorough cooking is needed to destroy the bacteria.

Symptoms
In most cases of foodborne illness, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include:

abdominal cramps
nausea
vomiting
diarrhea
fever
dehydration

Risk Factors
Some people are at greater risk for bacterial infections because of their age or immune status. Young children, pregnant women and their fetuses, the elderly, and people with lowered immunity are at greatest risk

Complications
Some micro-organisms, such as Listeria monocytogenes and Clostridium botulinum, cause far more serious illness than vomiting or diarrhea. They can cause spontaneous abortion or death.

In some people, especially children, hemolytic uremic syndrome (HUS) can result from infection by a particular strain of bacteria, E. coli O157:H7, and can lead to kidney failure and death.

HUS is a rare disorder that affects primarily young children between the ages of 1 and 10 years and is the leading cause of acute renal failure in previously healthy children. The child may become infected after consuming a contaminated food, such as meat (especially undercooked ground beef), unpasteurized apple cider or apple juice, or raw sprouts.

The most common symptoms of infection are vomiting, abdominal pain, and diarrhea, which may be bloody. In 5 to 10 percent of cases, HUS develops about 2 to 6 days after the onset of illness. This disease may last from 1 to 15 days and is fatal in 3 to 5 percent of cases.

Symptoms of HUS include fever, lethargy, irritability, and pallor. In about half the cases, the disease progresses until the kidneys are unable to remove waste products from the blood and excrete them into the urine (acute renal failure). A decrease in circulating red blood cells and blood platelets and reduced blood flow to organs may lead to multiple organ failure. Seizures, heart failure, inflammation of the pancreas, and diabetes can also result. However, most children recover completely. You need to see a doctor right away if you have any of the following symptoms, with or without gastrointestinal symptoms:

Signs of shock, such as weak or rapid pulse; shallow breathing; cold, clammy, pale skin; shaking or chills; or chest pain.
Signs of severe dehydration, such as dry mouth, sticky saliva, decreased urine output, dizziness, fatigue, sunken eyes, low blood pressure, or increased heart rate and breathing.
Confusion or difficulty reasoning.

Treatment
Most cases of foodborne illness are mild and can be treated by increasing fluid intake, either orally or intravenously, to replace lost fluids and electrolytes. In cases with gastrointestinal or neurologic symptoms, people should seek medical attention.

In the most severe situations, such as HUS, the patient may need hospitalization in order to receive supportive nutritional and medical therapy. Maintaining adequate fluid and electrolyte balance and controlling blood pressure are important. Doctors will try to minimize the impact of reduced kidney function. Early dialysis is crucial until the kidneys can function normally again, and blood transfusions may be needed.

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Mercury content in fish: A concern for pregnant women

2006-04-03T02:18:00.000-07:00

I've heard that pregnant women should avoid eating fish. Is this true?

The Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) recommend that pregnant women limit the amount of commercial and sport fish they eat to no more than 12 ounces (cooked) a week. This is because some fish contain high levels of mercury, which can harm the nervous system of the developing fetus. If you're pregnant, the FDA advises that you eat a variety of fish and avoid fish that contain higher levels of mercury.

Fish most likely to contain mercury	Fish known to be low in mercury
Shark	Salmon
Swordfish	Pollock
King mackerel	Farm-raised catfish
Tilefish	Canned light tuna*

*Note: Tuna steaks and canned albacore tuna have higher levels of mercury than canned light tuna.

Mercury occurs naturally in trace amounts in the environment. But it can also accumulate in streams, lakes and oceans as a result of industrial pollution. Nearly all fish contain trace amounts of a form of mercury called methylmercury. Large fish tend to have higher levels of mercury than small fish.

Check local advisories about the safety of fish caught in your local rivers and streams. If no advice is available, limit the amount of fish you eat from local waters to 6 ounces (cooked) a week.

Firm sees ozone as food disinfectant

2006-03-23T22:06:00.000-08:00

By CNN's Diana Muriel

LONDON, England (CNN) -- For most of the past century, weapons of war have been used to clean our food.
After World War I, scientists found a new use for stockpiled chemicals like chlorine -- both as a water purifier and as a powerful agent to kill bacteria on food. Before then, ozone -- a naturally occurring chemical compound -- had been used to clean water.
Now a small biotech company in the south of England is pitching the idea of once again using ozone in the food industry.
Nick Adams, CEO of Bioquell, says it's what the public wants.
"People don't actually want to eat food that has been decontaminated using chlorine," he says.
"Ozone, which breaks down to oxygen once it's actually done its job, is environmentally friendly, doesn't taint the food, and you can't smell ozone once its done its job."
Ozone can be used in gas form to kill bugs in a room, but it's more commonly applied as a liquid.
Washing lettuce in ozone can kill bugs in a matter of minutes. They are dissolved into the ozone, which can then be recycled.
But ozone cannot be stored -- it must be generated on site -- and that's expensive: An ozone generator can cost between $30,000 and $140,000.
In the long run, though, it could work out cheaper, says Adams.
"The up-front cost of installing ozone equipment will, after three years, give you an economic payback as compared with chlorine," he says.
"With chlorine you have ongoing costs, and there are some quite significant environmental and safety costs which don't exist with ozone."
In Europe and the UK, chlorine has been banned as a disinfectant for organic food -- a rapidly growing sector of the food industry.
And last July the U.S. Food and Drug Administration approved ozone to disinfect food.
So will ozone disinfection be the next big thing in the food industry?
Bioquell seems to think all the right ingredients are there to make this technology a success story in 2002.

Chlorine is banned as a disinfectant for organic food in Europe and the UK

CNN.com - Food poisoning kills 29 children - Mar 9, 2005

2006-03-23T19:04:00.000-08:00

CNN.com - Food poisoning kills 29 children - Mar 9, 2005: "(CNN) -- Nearly 30 elementary school children in the Philippines have died after eating fried cassava balls obtained from a vendor, a local official told CNN.
Fourteen children died Wednesday before reaching hospitals and 13 died upon arrival, a spokesman for Ubay Mayor Eutiquio Bernales said.
Two more children also have died, but it was not clear when. Thirty-five more are in critical condition.
The victims suffered severe stomach pain, then vomiting and diarrhea after eating the snack during morning recess, The Associated Press reported.
They were taken to at least four hospitals near the school in Mabini, a town on Bohol Island, about 610 kilometers (380 miles) southeast of Manila, AP said.

'Some said they took only two bites because it tasted bitter and the effects were felt 5-10 minutes later,' Dr. Harold Gallego of Garcia Memorial Provincial Hospital in the nearby town of Talibon told AP.
The vendor who sold the cassava balls insisted nothing was wrong with them and ate a few to prove the point. Now she, too, is in critical condition.
All of the children were in the first and second grades of San Jose Elementary School in Mabini. Francisca Doliente AP that her 9-year-old niece Arve Tamor was given some of the deep-fried caramelized cassava by a classmate who bought it from a regular vendor outside the San Jose school.
'Her friend is gone. She died,' Doliente said, adding that her niece was undergoing treatment.
Grace Vallente, 26, said her 7-year-old nephew Noel died en route to the hospital and that her 9-year-old niece Roselle was undergoing treatment.
'There are many parents here,' AP quoted her as saying from L.G. Cotamura Community Hospital in Ubay.

"The kids who died are lined up on beds. Everybody's grief-stricken."
Cassava is a starchy, tuberous root that is a low-cost source of carbohydrates in humid, tropical areas; it is also the source of tapioca.
Cassava contains amino acid-derived cyanogenic glucosides -- some more than others -- and must be thoroughly cooked to remove toxic levels.
Eaten raw, the human digestive system will convert part of it into cyanide. Two cassava roots contain enough to be fatal.

Types of Pesticides on Foods

2006-03-23T01:20:00.000-08:00

Pesticides are used to protect food from pests, such as insects, rodents, weeds, mold, and bacteria. Pesticides used on food include:

insecticides to control insects
rodenticides to control rodents
herbicides to control weeds
fungicides to control mold and fungus
antimicrobials to control bacteria

What is a pesticide?

A pesticide is any substance or mixture of substances intended for:
preventing,
destroying,
repelling, or
mitigating any pest.

Though often misunderstood to refer only to insecticides, the term pesticide also applies to herbicides, fungicides, and various other substances used to control pests.

Under United States law, a pesticide is also any substance or mixture of substances intended for use as a plant regulator, defoliant, or desiccant.

What is a pest?

Pests are living organisms that occur where they are not wanted or that cause damage to crops or humans or other animals. Examples include:
insects,
mice and other animals,
unwanted plants (weeds),
fungi,
microorganisms such as bacteria and viruses

Do household products contain pesticides?

Many household products are pesticides. All of these common products are considered pesticides:

Cockroach sprays and baits
Insect repellents for personal use.
Rat and other rodent poisons.
Flea and tick sprays, powders, and pet collars.
Kitchen, laundry, and bath disinfectants and sanitizers.
Products that kill mold and mildew.
Some lawn and garden products, such as weed killers.
Some swimming pool chemicals.

What is the balance between the risks and benefits of pesticides?

By their very nature, most pesticides create some risk of harm - Pesticides can cause harm to humans, animals, or the environment because they are designed to kill or otherwise adversely affect living organisms.

At the same time, pesticides are useful to society - Pesticides can kill potential disease-causing organisms and control insects, weeds, and other pests.

Are some pesticides safer than others?

Biologically-based pesticides, such as pheromones and microbial pesticides, are becoming increasingly popular and often are safer than traditional chemical pesticides. In addition, EPA is registering reduced-risk conventional pesticides in increasing numbers.

What about pest control devices?

A pest control "device" is any instrument or contrivance (other than a firearm) intended for trapping, destroying, repelling, or mitigating any pest. A black light trap is an example of a device.
Unlike pesticides, EPA does not require devices to be registered with the Agency. Devices are subject to certain labeling, packaging, record keeping, and import/export requirements, however.

What substances are not regulated as pesticides?

The U.S. definition of pesticides is quite broad, but it does have some exclusions:
Drugs used to control diseases of humans or animals (such as livestock and pets) are not considered pesticides; such drugs are regulated by the Food and Drug Administration.

Fertilizers, nutrients, and other substances used to promote plant survival and health are not considered plant growth regulators and thus are not pesticides.
Biological control agents, except for certain microorganisms, are exempted from regulation by EPA. (Biological control agents include beneficial predators such as birds or ladybugs that eat insect pests.)

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THE TEN MAIN REASONS FOR FOOD POISONING

2006-03-19T09:41:00.000-08:00

Inadequate cooling/refrigeration, food left at room temperature.
Too long between preparation and consumption.
Inadequate reheating.
Inadequate cooking.
Cross-contamination from raw to high risk/ready to eat foods.
Infected food handlers.
Inadequate hot holding temperatures.
Inadequate hand washing.
Contaminated raw foods and ingredients.
Improper cleaning of equipment and utensils.

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FOOD POISONING

2006-03-19T09:22:00.000-08:00

Bacterial Food Poisoning

Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity.

Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli. These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness. Therefore, illness can be prevented by (1) controlling the initial number of bacteria present, (2) preventing the small number from growing, (3) destroying the bacteria by proper cooking and (4) avoiding re-contamination.

Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw and cooked foods. Mishandling of raw and cooked foods allows bacteria to grow. The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning.

Since food-poisoning bacteria are often present on many foods, knowing the characteristics of such bacteria is essential to an effective control program.

The Danger of Food with High Doses Of Pesticides

2006-03-12T08:00:00.000-08:00

EPA Study: Week of Organics Cleans Pesticides from Kids' Blood

A new EPA study fed 23 Seattle children an all-organic diet for a week and saw the pesticide levels in their blood drop to virtually zero. As soon as the kids started back on their conventional diets, their pesticide levels rocketed back up. The study, published in Environmental Health Perspectives, focused on agricultural rather than household and lawn pesticides, but does show conclusively that, as Grist puts it, "pesticide-free food leads to pesticide-free kids." And since exposure to pesticides can cause birth defects and other developmental problems in children, this one definitely puts another feather in organics' cap.

Pesticides in Produce

Adjusting your eating habits can lower your intake of pesticides -- sometimes dramatically so. Substitute organic for conventional produce that is consistently contaminated with pesticides. When organic is not available, eat fruits and vegetables with consistently low pesticide loads.

An EWG simulation of thousands of consumers eating high and low pesticide diets shows that people can lower their pesticide exposure by 90 percent by avoiding the top twelve most contaminated fruits and vegetables and eating the least contaminated instead.

Eating the 12 most contaminated fruits and vegetables will expose a person to nearly 20 pesticides per day, on average. Eating the 12 least contaminated will expose a person to a fraction over 2 pesticides per day. Less dramatic comparisons will produce less dramatic reductions, but without doubt using the Guide provides people with a way to make choices that lower pesticide exposure in the diet.

Most Contaminated: The Dirty Dozen

Consistent with two previous EWG investigations, fruits topped the list of the consistently most contaminated fruits and vegetables, with eight of the 12 most contaminated foods. Among the top six were four fruits, with peaches leading the list, then strawberries, apples and nectarines. Pears, cherries, red raspberries, and imported grapes were the other four fruits in the top 12.

Among these eight fruits: Nectarines had the highest percentage of samples test positive for pesticides (97.3 percent), followed by pears (94.4 percent) and peaches (93.7 percent).

Nectarines also had the highest likelihood of multiple pesticides on a single sample — 85.3 percent had two or more pesticide residues — followed by peaches (79.9 percent) and cherries (75.8 percent).

Peaches and raspberries had the most pesticides detected on a single sample with nine pesticides on a single sample, followed by strawberries and apples, where eight pesticides were found on a single sample.

Peaches had the most pesticides overall with some combination of up to 45 pesticides found on the samples tested, followed by raspberries with 39 pesticides and apples and strawberries, both with 36.

Spinach, celery, potatoes, and sweet bell peppers are the vegetables most likely to expose consumers to pesticides.

Among these four vegetables: Celery had the highest of percentage of samples test positive for pesticides (94.5 percent), followed by spinach (83.4 percent) and potatoes (79.3 percent). Celery also had the highest likelihood of multiple pesticides on a single vegetable (78 percent of samples), followed by spinach (51.8 percent) and sweet bell peppers (48.5 percent).

Spinach was the vegetable with the most pesticides detected on a single sample (10 found on one sample), followed by celery and sweet bell peppers (both with nine).
Sweet bell peppers were the vegetable with the most pesticides overall with 39, followed by spinach at 36 and celery and potatoes, both with 29.

Least Contaminated: Consistently Clean

The vegetables least likely to have pesticides on them are sweet corn, avocado, cauliflower, asparagus, onions, peas and broccoli.

Nearly three-quarters (73 percent) of the pea and broccoli samples had no detectable pesticides. Among the other vegetables on the least-contaminated list, there were no detectable residues on 90 percent or more of the samples.

Multiple pesticide residues are extremely rare on any of these least contaminated vegetables. Broccoli had the highest likelihood, with a 2.6 percent chance of more than one pesticide when ready to eat. Avocado and corn both had the lowest chance with zero samples containing more than one pesticide when eaten.

The greatest number of pesticides detected on a single sample of any of these low-pesticide vegetables was three as compared to 10 found on spinach, the most contaminated crop with the most residues. Broccoli and onions both had the most pesticides found on a single vegetable crop at up to 17 pesticides but far fewer than the most contaminated vegetable, sweet bell peppers, on which 39 were found.

The five fruits least likely to have pesticide residues on them are pineapples, mangoes, bananas, kiwi and papaya.

Fewer than 10 percent of pineapple and mango samples had detectable pesticides on them and fewer than one percent of samples had more than one pesticide residue. Though 53 percent of bananas had detectable pesticides, multiple residues are rare with only 4.7 percent of samples containing more than one residue. Kiwi and papaya had residues on 23.6 percent and 21.7 percent of samples, respectively, and just 10.4 percent and 5.6 percent of samples, respectively, had multiple pesticide residues.

Highest in Pesticides

These 12 popular fresh fruits and vegetables are consistently the most contaminated with pesticides.
• Apples• Bell Peppers• Celery• Cherries• Grapes (imported)• Nectarines• Peaches• Pears• Potatoes• Red Raspberries• Spinach• Strawberries

Lowest in Pesticides

These 12 popular fresh fruits and vegetables consistently have the lowest levels of pesticides.
• Asparagus• Avocados• Bananas• Broccoli• Cauliflower• Corn (sweet)• Kiwi• Mangos• Onions• Papaya• Pineapples• Peas (sweet)

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Pollution In People

2006-03-12T05:47:00.000-08:00

Scientists have been studying pollutants in air, water and on land for decades. Now they're studying pollution in people, and the findings are troubling. In 2003, we tested the blood and urine of nine volunteers for 211 possible contaminants — and discovered 167 pollutants, including an average of 56 carcinogens in each person.
With this study we set a benchmark for the exploding science on the human "bodyburden" — the pollution in people — that raises deep concerns about a system of public health protections that doesn't ask chemical companies to safety test their products before they are sold.

EWG's bodyburden programs join a growing body of science documenting human exposures to industrial chemicals beginning in the womb and continuing to the end of life. The fact is, more than 80,000 industrial chemicals are registered for use in this country. The government approves seven new chemicals every day. It is little wonder that even newborn babies are filled with the products of the chemical industry.

Scientists see troubling signs that we face growing risks for some health problems, and that these may be related to the human body burden of industrial chemicals. Read from our work below to learn more about what's in your body, and what it might mean for your health.

EWG Investigations & Reports

BodyBurden2: The Pollution in Newborns

July 2005 - A benchmark investigation of industrial chemicals, pollutants and pesticides in umbilical cord blood -- Though scientists once thought that the womb largely protected developing babies, a new study of umbilical cord blood from newborns found an extensive array of industrial chemicals, pesticides and other pollutants. Ten newborns averaged 200 contaminants, and 209 pollutants had never before been detected in cord blood.

Mothers' Milk

September 2003 - Record levels of toxic fire retardants found in American mothers' breast milk -- In the first nationwide tests for chemical fire retardants in the breast milk of American mothers, EWG found unexpectedly high levels of these little-known thyroid toxins in every woman tested. Milk from several of the mothers in EWG's study had among the highest levels of these chemicals yet detected worldwide.

BodyBurden: The Pollution in People

January 2003 - This is the most comprehensive study ever conducted of multiple chemical contaminants in humans. -- Blood and urine from nine people were tested for 210 chemicals that occur in consumer products and industrial pollution. We found an average of 91 industrial compounds, pollutants, and other chemicals in the nine volunteers.

EWG News Releases

EWG Supports Proposed Toxics Legislation

July 2005 - "Kids-Safe Chemical Act" Would Overhaul Weak Safety Standards -- The Environmental Working Group (EWG) strongly supports legislation introduced today by U.S. Senators Frank Lautenberg (D-NJ), Jim Jeffords (I-VT), Barbara Boxer (D-CA), Jon Corzine (D-NJ), Hillary Clinton (D-NY) and John Kerry (D-MA) that would overhaul the Toxic Substances Control Act (TSCA). The legislation, entitled the "Kids-Safe Chemicals Act of 2005," contains much-needed fundamental reforms of TSCA, the nation's notoriously weak chemical safety law. TSCA has not been reformed in nearly 30 years.

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