Topic: E. Coli
Written by Frank Tavares
Mountain View, CA – Ever wonder what would happen if you got sick in space? NASA has sent bacteria samples into low-Earth orbit to help find out.
One of the agency’s latest small satellite experiments is the E. coli Anti-Microbial Satellite, or EcAMSat, which will explore the genetic basis for how effectively antibiotics can combat E. coli bacteria in the low gravity of space. This CubeSat – a spacecraft the size of a shoebox built from cube-shaped units – has just been deployed from the space station, and may help us improve how we fight infections, providing safer journeys for astronauts on future voyages, and offer benefits for medicine here on Earth.
NASA reports Orbital ATK’s Cygnus spacecraft set to Deliver Supplies to International Space Station, Saturday
Written by Jenny Howard
Houston, TX – Orbital ATK will launch its Cygnus spacecraft into orbit to the International Space Station, targeted for November 11th, 2017, from Wallops Flight Facility in Virginia. Cygnus will launch on an Antares rocket carrying crew supplies, equipment and scientific research to crew members aboard the station.
The spacecraft, named the S.S. Gene Cernan after former NASA astronaut Eugene “Gene” Cernan, who is the last person to have walked on the moon, will deliver scientific investigations including those that will study communication and navigation, microbiology, animal biology and plant biology.
Tennessee Department of Health says Practice Safe Food Handling when Cooking and Dining this Thanksgiving
Don’t let Food Poisoning spoil the Thanksgiving Holiday
Nashville, TN – Special foods and favorite family recipes, at this time of year, often hold a place of honor at holiday celebrations. In addition to enjoying these foods in moderation, be careful to safeguard your family’s food memories from an unpleasant or serious bout with food-borne illness.
The Tennessee Department of Health urges all Tennesseans to practice safe food handling by taking precautions while preparing, packing, transporting and storing food to keep meals safe and healthy.
Consumer Reports Tests shows Conventional Ground Beef Twice as Likely to Contain Superbugs as Sustainable Beef
Yonkers, NY – In Consumer Reports new tests of ground beef, 18 percent of the beef samples from conventionally-raised cows contained dangerous superbugs resistant to three or more classes of antibiotics used to treat illness in humans compared with just 9 percent of beef from samples that were sustainably produced.
Consumer Reports’ investigation comes as food poisonings are striking an estimated 48 million people in the U.S. each year with beef being a top cause of outbreaks. «Read the rest of this article»
TDH Investigating Cases of Gastrointestinal Disease
Nashville, TN – The Tennessee Department of Health is investigating multiple gastrointestinal disease reports among people who say they consumed raw milk prior to their illness. TDH has confirmed two cases of cryptosporidiosis in individuals in the Chattanooga/Hamilton County Region.
Both cases of illness are associated with consumption of raw milk from a dairy cow share program. TDH is interviewing additional participants in the program to determine if other people have been sickened.
Consumer Reports Tests of Frozen Shrimp finds Potentially Harmful Bacteria and Illegal Antibiotic Residues
Yonkers, NY – Shrimp has surpassed tuna in popularity, with each American consuming almost 4 pounds of it on average per year.
However, if shrimp isn’t raised, caught, and handled properly, this popular seafood item can pose some potential risks to consumers and the environment.
Consumer Reports recently tested 342 samples of frozen shrimp – 284 raw and 58 cooked – and found bacteria that can potentially make a consumer sick and illegal antibiotic residues that raise some cause for concern.
Nashville, TN – In the quest for good health, some may believe “100 percent natural” is always best. That belief, however, doesn’t take into account some life-saving scientific advances which have made many products safer without any significant effect on their nutritional value.
“Pasteurized milk is a prime example of one food that is much safer thanks to a simple heating process that destroys harmful bacteria,” said Tennessee Department of Health Commissioner John Dreyzehner, MD, MPH. “It has been recognized by the Centers for Disease Control and Prevention as one of the ten great public health achievements of the 20th century.” «Read the rest of this article»
Nashville, TN – While swimming is a fun way to beat the heat and be physically active, thousands of Americans get sick every year due to germs found in the places where we swim.
“We can all help keep our swimming areas safe this summer by following a few easy steps,” said TDH Chief Medical Officer David Reagan, MD, PhD. “Taking precautions like showering before swimming and never letting children swim without supervision helps prevent illness and injuries.”
About half of samples tested had at least one bacteria resistant to three or more classes of antibiotics; bacteria were more resistant to antibiotics approved for use in chicken production
Yonkers, NY – In its most comprehensive tests of meat and poultry to date, Consumer Reports found bacteria that could make consumers sick on nearly all of the 316 raw chicken breasts purchased at retail nationwide.
While Consumer Reports has consistently been testing chicken for more than 15 years, this is the first time it has looked at the contamination rates for six different bacteria – enterococcus (79.8 percent), E.coli (65.2 percent), campylobacter (43 percent), klebsiella pneumonia (13.6 percent), salmonella (10.8 percent), and staphylococcus aureus (9.2 percent). «Read the rest of this article»
Practice Safe Food Handling when Cooking and Dining on Thanksgiving
Nashville, TN – Special foods and favorite family recipes are a treasured part of many Thanksgiving celebrations.
In addition to enjoying these foods in moderation, the Tennessee Department of Health urges all Tennesseans to practice safe food handling while preparing, transporting and storing food to protect family and friends from food-borne illness.
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