06/11/2025
With multiple stars getting sick in USA?
And many celebs developing lymes disease!
What’s going on? -
Common foodborne illnesses in the USA include Salmonella, E. coli, Listeria, and Norovirus, which cause symptoms like diarrhea, nausea, and fever. These diseases are typically contracted from consuming contaminated food or water, such as undercooked poultry, raw eggs, unpasteurized dairy, and improperly handled produce.
Common foodborne diseases
Salmonella: A frequent cause of food poisoning from raw or undercooked poultry, eggs, and unpasteurized milk or juice.
E. coli: Some strains can cause illness, often linked to undercooked ground beef or contaminated produce.
Listeria: Can be found in deli meats, hot dogs, soft cheeses, and raw sprouts. It is especially dangerous for pregnant women.
Norovirus: A common cause of stomach flu, spread through contaminated shellfish, leafy greens, fresh fruits, or contact with an infected person.
Campylobacter: Often found in raw or undercooked poultry and unpasteurized milk.
Shigella: Frequently associated with cream or mayonnaise-based salads and can be spread through contaminated food or water.
Staphylococcus: Can transfer from an infected person to food, especially meats and dairy products that have not been properly refrigerated.
Common food sources and contaminants
Undercooked or raw foods: Poultry, meat, and seafood are frequent sources of bacterial contamination if not cooked thoroughly.
Raw eggs: Can be a source of Salmonella.
Unpasteurized products: Raw milk, juice, and certain cheeses can harbor harmful bacteria like Listeria and Salmonella.
Contaminated produce: Raw fruits and vegetables, especially leafy greens, can be contaminated through contact with contaminated water, soil, or handling.
Improper food handling: Cross-contamination from raw meats to other foods, or food left at unsafe temperatures for too long, can lead to illness.
How to reduce risk
Cook food thoroughly: Use a food thermometer to ensure food, especially poultry and ground meats, is cooked to a safe internal temperature.
Wash hands and surfaces: Wash hands often, and clean all surfaces that come into contact with food. Do not wash raw chicken, as this can spread bacteria.
Separate raw and cooked foods: Keep raw meats, poultry, and seafood separate from other foods to prevent cross-contamination.
Refrigerate promptly: Refrigerate perishable foods within two hours of cooking or purchasing.
Wash produce: Rinse fresh produce under running water before eating, cutting, or cooking.