Tag: Campylobacter

In recent years, outbreaks of foodborne illnesses, particularly `Campylobacter`, have been linked to improperly prepared liver pâté served in catering settings. Understanding the risks of pâté is essential for protecting yourself and vulnerable populations from serious health issues.

According to the CDC, about 1 million people in the United States get sick every year from eating contaminated poultry, making the idea that raw chicken is healthier than cooked a dangerous misconception. While some mistakenly believe that raw foods retain more nutrients, the health threats posed by uncooked chicken far outweigh any perceived nutritional advantage.

For those without a spleen, the risk of serious infections from certain bacteria is significantly higher due to the body's reduced ability to filter blood and fight off these pathogens. Knowing what not to eat without a spleen is crucial for mitigating this risk and ensuring long-term health and wellness.

According to a USDA study, 60% of people who wash their raw chicken have bacteria in their kitchen sink afterward. The persistent misconception that you need to wash chicken before cooking is deeply rooted in tradition and misunderstanding, despite modern food safety guidelines proving it is a harmful practice.

According to the CDC, millions of people get sick from foodborne illnesses annually, and raw livers are a known source of dangerous bacteria like *Campylobacter* and *Salmonella*. Learn how to make raw liver safe by focusing on proper cooking and hygiene, as consuming it raw poses a significant health risk.

According to the U.S. Centers for Disease Control and Prevention (CDC), millions of people get sick from foodborne illnesses each year, with poultry being a major source. This makes understanding what health issues does chicken cause critically important for consumers aiming to protect their health through safe food preparation and handling.

For millennia, garlic has been recognized for its medicinal properties, with scientific investigations beginning as early as 1939. This bulbous herb's potent antibacterial action stems from its unique organosulfur compounds, especially allicin, which is released when garlic is crushed or chopped.

Infections, particularly those caused by the bacterium *Campylobacter jejuni*, are a leading trigger for Guillain-Barré Syndrome (GBS), with research suggesting up to 40% of cases may follow such an infection. While the syndrome is not directly caused by food, understanding what food to avoid to prevent GBS by minimizing bacterial exposure is a critical preventative step.

According to the CDC, approximately 1 million people in the United States get sick each year from eating contaminated poultry. This statistic underscores the significant risks associated with consuming chicken that is not cooked thoroughly, making it a critical health and safety concern.

According to the Centers for Disease Control and Prevention (CDC), approximately one million people in the United States get sick from contaminated poultry every year. Understanding the potential side effects of poultry chicken and how to mitigate risks through proper handling and cooking is crucial for maintaining good health.