5 Best Upper Body Kettlebell Exercises

5 Best Upper Body Kettlebell Exercises

Serving size Source and amount of ingredients with established Daily Values Name, source, and amount of ingredients without established Daily Values Standardization levels may appear on some labels Address to write to for more product information or to die from foodborne illnesses. Thirteen percent of infections, 24% of hospitalizations, and 57% of deaths due to food-borne illnesses occurred among adults age 65 and over.

Causes of Foodborne Illnesses Most cases of food-borne illness are caused by pathogens, disease-causing microorganisms that contaminate food, usually from improper handling. According to the CDC, 31 pathogens are known to cause foodborne illness, and the majority of illnesses, hospitalizations, and deaths are due to 8 pathogens, notably Salmonella (most often found in eggs, on vegetables, and on poultry); norovirus (most often found in salad ingredients and shellfish); Campylobacter jejuni (most often found in meat and poultry); Toxoplasma (most often found in meat); Escherichia coli (E. coli) O157:H7 (most often found in meat and water); Listeria monocytogenes (most often found in lunch meats, sausages, and hot dogs); and Clostridium perfringens (most often found in meat and gravy). Salmonella was the leading cause of hospitalizations and deaths, accounting for 28% of deaths and 35% of hospitalizations. About 60% of illness, but a much smaller percentage of severe illness, was caused by norovirus.

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Although pathogens are usually destroyed during cooking, the U.S. government is taking steps to bring down levels of contamination by improving national testing and surveillance. Raw meat and poultry products are now sold with safe-handling and cooking instructions, and all packaged, unpasteurized fresh fruit and vegetable juices carry warnings about potential contamination. To ensure that the U.S. food supply is safe, the FDA Food Safety Modernization Act (FSMA) was signed into law on January 4, 2011, to reform the food safety system. The FSMA enables the FDA to focus more on preventing food safety problems rather than primarily on reacting to problems after they occur.

Although foodborne illness outbreaks associated with food-processing plants make headlines, most cases of illness trace back to poor food handling in the home or in restaurants. The 2010 Dietary Guidelines for Americans encourages people to follow four basic food safety principles:

• Clean hands, food contact surfaces, and vegetables and fruits.

• Separate raw, cooked, and ready-to-eat foods while shopping, storing, and preparing foods.

• Cook foods to a safe temperature.

• Chill (refrigerate) perishable foods promptly.

The Dietary Guidelines also advise people to avoid certain high-risk foods, including raw (unpasteurized) milk, cheeses, and juices; raw or undercooked animal foods, such as seafood, meat, poultry, and eggs; and raw sprouts. These precautions are especially important for pregnant women, young children, older adults, and people with weakened immune systems or certain chronic diseases. For more information on food safety, see the box “Safe Food Handling.”

Treating Foodborne Illness If you think you may be having a bout of foodborne illness, drink plenty of clear fluids to prevent dehydration, and rest to speed recovery. To prevent further contamination, wash your hands often and always before handling food until you recover. A fever higher than 102°F, blood in the stool, or dehydration deserves a physician’s evaluation, especially if the symptoms persist for more than two-three days. In cases of suspected botulism characterized by symptoms such as double vision, paralysis, dizziness, and vomiting consult a physician immediately.

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