Tag: Pathogens

Research has demonstrated that high-sugar diets can increase susceptibility to bacterial infection by affecting both the host's immune system and the pathogens themselves. This reveals a critical link between dietary habits and disease outcomes, confirming that sugar can indeed worsen a bacterial infection through several biological mechanisms.

According to the Centers for Disease Control and Prevention (CDC), almost half of all foodborne illnesses in the U.S. are caused by contaminated produce, emphasizing the critical need for proper hygiene. So, what happens if I don't wash grapes before eating? The answer involves a range of potential health hazards, from invisible pathogens to residual pesticides.

Annually, an estimated 76 million cases of foodborne diseases are diagnosed in the US. Given these statistics, the question of whether eating raw bone marrow is safe is a critical food safety concern, particularly for those on ancestral or raw food diets.

Approximately 99% of obligate anaerobes reside in the adult gut microbiota, highlighting the complex and effective defense systems within us. This article explores the three main barriers which prevent pathogens entering the body, from physical defenses to microbial guardians.

First isolated from bees, *Hafnia alvei* is a Gram-negative bacterium that has a remarkably wide distribution. This common microorganism can be found in a diverse range of environments, from the intestinal tracts of various animals to fermented foods and natural ecological niches.

According to the USDA, consuming raw or undercooked meat is not recommended due to the high risk of foodborne illness. This applies directly to veal, and understanding why you can't eat raw veal is crucial for protecting your health.

According to the World Health Organization, nearly one in ten people around the world fall ill after eating contaminated food each year. Understanding which foods are most likely to carry harmful pathogens is the first step toward protecting yourself and your family from foodborne illnesses.

Despite some public perception of organic produce being 'cleaner,' studies show that the overall microbial quality of organic food is generally similar to conventional food, although the types of bacteria and specific contamination risks can differ. The presence of bacteria is a complex issue influenced by many factors in the food production chain.

While tofu is a popular and nutritious plant-based protein, it is susceptible to pathogenic contamination like any other perishable food. Though rare, several foodborne outbreaks have been linked to tofu, and proper handling is critical to minimize risks. Understanding the specific pathogens involved and how to prevent contamination is key for safe consumption.

According to a study published by the National Institutes of Health, elevated glucose levels directly promote viral replication and cytokine expression during infections like SARS-CoV-2. The answer to whether sugar feeds bacteria and viruses is complex, with stark differences in how these microbes use or are affected by sugar.