FOOD POISONING

 

ALBACORE (WHITE) TUNA CONTAINS METHYLMERCURY

.Methylmercury is removed from the body naturally, but it may take over a year for the levels to drop significantly.  Thus, it may remain in a woman from before she becomes pregnant.

CANTALOUPE

Cantaloupe has a rough outer skin and grows on the ground.  Salmonella contaminates the outside.  The inner fruit becomes contaminated when the cantaloupe is sliced.  The outside should be decontaminated before slicing.

GARLIC-IN-OIL

Garlic-in-oil is a mixture of vegetable oil and either whole, chopped or minced garlic.  When it is consumed right away, it is a safe product.  If it is kept refrigerated on a continuous basis and used within a week, it is a safe product, because the growth of bacteria and the production of toxins can be slowed down by refrigeration.

Garlic-in-oil stored at room temperature or kept refrigerated for too long can result in contamination by the bacteria spores that cause botulism.  Clostridium botulinum spores are widespread in nature, but seldom cause problems because they cannot grow if exposed to oxygen and cannot produce the toxins that make people sick.

However, when garlic containing the bacteria is covered with oil, oxygen is not present.  This means that conditions are ideal for the spores to grow and produce toxins.

There will be no obvious signs that the garlic-in-oil is spoiled and dangerous.  It will still look, smell and taste the same.

By eating garlic-in-oil that contains these toxins, you can acquire botulism, a potentially fatal food poisoning that may cause the following symptoms:  dizziness; blurred or double vision; difficulty in swallowing, breathing and speaking; and paralysis that worsens with time.

Check the label on commercially prepared garlic-in-oil products.  If salt or acids are in the list of ingredients, the product has been preserved.  Follow the directions for storing the product.

Finally, unless you were involved in the making of the garlic-in-oil, do not consume it.

COMMERCIALLY PACKAGED FOOD PRODUCTS

Commercially packaged food products are regulated by the U.S. Food and Drug Administration.  The FDA does not require food firms to place “expired by”, “use by” or “best before” dates on food products.  This information is entirely at the discretion of the manufacturer.  Consumers have the discretion of not purchasing commercially packaged food products that do not place “expired by”, “use by” or “best before” dates on food products.

www.fda.gov/aboutfda/transparency/basics/ucm210073.htm

FOOD POISONING

by Robert A Kroboth     WWW.CitizenGadfly.Com

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