#campylobacter

[k151k1ll1ll4]

local lab rat

#bacteriology #lab #laboratory #campylobacter #candida #ccda #yeast #fungus #microbiology #microbes #technical assistance #diagnostic #medic #ecoli #black and white #clinical #microbiome #pathogen

[elplacerdelacarne]

⚠️Los peligros de lavar el pollo: cómo evitar una intoxicación alimentaria. ⠀ Mucha gente puede pensar que lavar el pollo es bueno. Nada más lejos de la realidad. Lavar el pollo crudo aumenta el riesgo de una intoxicación alimentaria. ⠀ La Agencia de Normas Alimentarias de Reino Unido (FSA por sus siglas en inglés) alertó ya hace tiempo que lavar el pollo antes de cocinarlo aumenta el riesgo de propagación de la bacteria campylobacter en las manos, las superficies de trabajo, la ropa y utensilios de cocina por la salpicadura de gotas de agua. ⠀ Cuando se pone el pollo debajo del grifo es habitual que se acabe salpicando todo lo que está alrededor. De esta manera, la bacteria puede acabar pasando a nuestro organismo a través, por ejemplo, de un cuchillo que teníamos cerca del fregadero. ⠀ ¿Cómo eliminar las bacterias del pollo? ⠀ 🐓El pollo naturalmente tiene una cierta cantidad de bacterias y la mejor manera de eliminarlas es a través del proceso de cocción. Lo ideal es que el corazón del alimento alcance una temperatura de al menos 70 °C. Esto asegura que la mayoría de los microorganismos han sido eliminados. Una forma de asegurarse es usando termómetros específicos para cocinar. ⠀ 🦠La enteritis por campylobacter es una de las causas más comunes de intoxicación alimentaria. Puede causar diarrea, dolor abdominal, fiebre, náuseas y vómito. ⠀ ⚠️Compartir está información, es compartir conocimientos, gracias ⚠️ ⠀ ⠀ ⚡️Guarda | Comparte | Comenta⚡️ ⠀ ⠀ #Sabordelacarne #tipsdecocina #campylobacter #enteritis #contaminacioncruzada #tecnicasdecocina #desmontandomitos (en Barcelona, Spain) https://www.instagram.com/p/Cnl4nretQoH/?igshid=NGJjMDIxMWI=

#sabordelacarne #tipsdecocina #campylobacter #enteritis #contaminacioncruzada #tecnicasdecocina #desmontandomitos

[acosmic]

when there is WET FOOD

#william #british shorthair #he has campylobacter so he has to take antibiotics and the easiest way to do that is to feed them to him #he loves wet food but he eats very little at a time so it’s a struggle lol

[lucky-fy]

Aaaah I wanted to draw some Farcille furry fanart to celebrate the episode (to the theme of my fanfic WIP?! There’s smut in it ehe), but alas. Tummy hurts for disease reasons 😔

#is this the natural evolution to what I posted about the other day? #who knows #I’m happy I don’t have mandatory classes tomorrow (even if the afternoon classes are interesting) #farcille #delete later #edit: pretty sure campylobacter jejuni is the culpit there… I prepared chicken the other day. I guess I didn’t clean my hands well enough

[crochetcreep]

Campylobacter

Pseudomonas aeruginosa

#crochet

[beardedmrbean]

TikTok has given oxygen to some truly outlandish dietary suggestions. Last year, the recommendation to cook one's chicken in NyQuil trended enough that it caused the U.S. Food and Drug Administration to issue a formal statement warning against the practice. "Healthy Coke" went viral as well after a TikTok influencer claimed that mixing sparkling water with salad dressing could create a healthy alternative to drinking Coca-Cola. Claims or recommendations like these often masquerade as "hacks," but they fly in the face of scientific research - or in most cases, even sound logic.

The latest such trend that's gone viral, thanks to TikTok influencers like Pauly Long and the Liver King, is the suggestion to consume raw meat, purportedly to increase energy and improve digestion.

Can you eat raw beef?

Such benefits aren't backed by science, however, and the recommendation to eat raw beef isn't supported by any health agency either. In fact, the United States Department of Agriculture (USDA) specifically recommends against the practice or even sampling small amounts of raw or undercooked meat.

Not only should you not eat raw beef, it's also important to be careful when handling it. "Make sure to wash hands, separate raw meat from other foods, and promptly store leftovers to ensure safe handling of all cooked foods," advises Audra Wilson, MS, bariatric dietitian at Northwestern Medicine Delnor Hospital.

What is dangerous about eating raw beef?

Failing to do so or choosing to eat raw meat despite warnings against the practice can lead to some potential consequences. Raw beef often contains harmful bacteria such as salmonella, campylobacter, listeria and E. coli - each of which can disrupt the body's digestive tract and cause foodborne illness. Such illnesses can lead to "food poisoning symptoms like vomiting and diarrhea," cautions Wilson. In the elderly, children, and pregnant women, she adds, such bacteria "can cause more severe illness or even death."

The only way to eliminate such risks and kill harmful bacteria associated with raw meat is by cooking it thoroughly, says Julia Zumpano, RD, a registered dietitian at Cleveland Clinic’s Center for Human Nutrition.

At what temperature is beef considered safe to eat?

That means cooking one's meat to temperatures that surpass even what some people order their steaks at in restaurants. "Rare or medium rare steaks still have potential for these bacteria," cautions Zumpano, "it's just much less when compared to raw beef."

To stay on the safe side, the USDA recommends cooking beef, bison, veal, goat, and lamb until it has an internal temperature of 145 degrees, then letting it rest for 3 minutes before cutting into it or eating. Leslie Bonci, MPH, RDN, a sports dietitian for the Kansas City Chiefs and founder of Active Eating Advice, says that ground beef and sausage needs to be cooked even longer, until it reaches an internal temperature of at least 160 degrees. "That's the only way to destroy harmful bacteria that causes food poisoning," she says.

And don't forget to use a meat thermometer when checking meat temperatures. "Accurately use a meat thermometer by inserting it into the thickest part of the beef," advises Wilson. "Using your eyes or nose alone are not effective ways to determine the doneness of meat," echoes Bonci. ___________________________________

Can we maybe just let the herd cull itself here on this one?

Just this once maybe we could try it

#nunyas news

[acti-veg]

Hey Acti Have you heard the latest about H5N1 (bird flu) not only crossing from animals to humans, but also transmission in via handling/consuming of animals? https://twitter.com/Globalbiosec/status/1775709161738895706

It is worrying, but it is important to keep it in perspective. I have heard about the new human cases, but I think some of the coverage on it is a little bit misleading. I’ve seen lots of people using it as a way to conclude that eating chicken/eggs means you’re risking catching bird flu; but this is hyperbolic and the evidence that it carries a significant risk of contamination is just not there.

The World Health Organisation found that all the human cases were linked to close contact with infected animals or contaminated environments. The new case in the US is significant because it’s linked to handling cattle rather than chicken, but risk to the public is still very low - much lower than the likes of E. coli, Campylobacter, or Salmonella which chicken already carries a risk of.

The virus is not well adapted to infect humans, and even less so to transfer between humans. It is workers and non-human animals who we should be most concerned about when it comes to bird flu, rather than the wider public. No human or animal should have to endure being exploited in filthy, overcrowded, demoralising conditions where the risk of disease is so high.

Bird flu represents a major pandemic risk and it would be truly disastrous if transmission between humans and other animals become common. The conditions in factory farms and the overuse of antibiotics in animal agriculture has created the perfect environment for an antibiotic resistant microbe to emerge. However, as troubling as all such cases are, we are not there yet.

#ask #vegan #bird flu #public health

[bacteriashowdown]

Campylobacterota

Group: Hydrobacteria; Proteobacteria

Gram-stain: Negative

Etymology: For Campylobacter fetus. From the Greek "kampylos", meaning "curved", for their spiral shape.

About: Campylobacterota is probably best known for causing the vast majority of stomach cancers. It contains the species Helicobacter pylori, a bacteria responsible for 89% of gastrointestinal cancers worldwide. Other food-borne pathogens such as Campylobacter jejuni belong to this phylum as well.

Campylobacterota can generally be grouped into two categories: those that live near hydrothermal vents, and those that live in the digestive tracts of animals. The former group mostly consists of sulfur-reducing bacteria, while the latter group feeds by oxidizing hydrogen released by other bacteria in their host's gut. Some Campylobacterota are noted for their ability to use many styles of cellular respiration, despite their small genomes.

While H. pylori are common in the human digestive tract, repeated colonization can cause issues. The bacteria use their spiral shape to burrow into your stomach lining, much like a screw, which causes inflammation. Too much inflammation from an excess of H. pylori can cause ulcers, or as mentioned, cancer.

Fun fact: humanity has nearly eradicated stomach cancer in high-income countries, almost by accident, as an effect of inventing the refrigerator. H. pylori grows on unrefrigerated meat, so refrigerator access becoming standard in many countries has caused stomach cancer rates to plummet. The refrigerator's effectiveness at preventing repeated H. pylori colonization has made it the single most effective medical technology at combating cancer to date. 

#campylobacterota #campylobacterota propaganda

[potholefullofsoup]

EVIL CAMPYLOBACTER…..

#sorry about the moire im too lazy not to take a pic of the monitor 😭 #dungeon meshi #the thing speaks

[decorworks]

How to Avoid Food Poisoning Over the Holidays

The holiday season is a time for joy, celebration, and indulgence in delicious meals with family and friends. Amidst the festive cheer, it's crucial to stop and prioritize food safety to ensure everyone enjoys a healthy and happy holiday season. When traveling abroad, try to avoid foods that are raw or might not have been cooked fully. Look for steaming hot food to ensure the dish is fresh and bacteria-free. Follow the locals and eat where they eat. Check reviews online before choosing a place to eat. Wash your hands regularly, especially before eating, and carry hand sanitizer with you. If you do get food poisoning, drink lots of water and replace lost salts and minerals with rehydration sachets.

The most common types of food poisoning are caused by various bacteria and viruses. Some of the most common causes of food poisoning include: - Campylobacter: It is the most common cause of food poisoning and is often associated with raw or undercooked poultry, unpasteurized milk, and contaminated water. - Salmonella: This bacterium is commonly found in undercooked poultry, raw eggs, and raw meat. It can also be present in fruits and vegetables due to cross-contamination. One of the biggest source of salmonella food poisoning comes from the popularity of romaine salads, so wash your green leafs well. - Escherichia coli (E. coli): E. coli can be found in undercooked ground beef, unpasteurized milk, and raw vegetables. It can also be transmitted through person-to-person contact and contaminated water. - Norovirus: This virus is a common cause of food poisoning and can be transmitted through contaminated food and water. It is highly contagious and can spread quickly in settings such as cruise ships and nursing homes. - Listeria: Listeria can be found in unpasteurized dairy products, deli meats, and certain soft cheeses. It poses a higher risk to pregnant women, newborns, and adults with weakened immune systems. These are just a few examples of the many types of food poisoning. The symptoms of food poisoning can include diarrhea, stomach pain, nausea, vomiting, and fever. It's important to seek medical attention if you experience severe symptoms or if you belong to a high-risk group, such as pregnant women, young children, older adults, and individuals with weakened immune systems. The holidays are a time for feasting with family and friends, but it's important to take precautions to avoid food poisoning. Here are some tips to help prevent foodborne illness during the holidays: - Thoroughly Wash Your Hands: The foundation of food safety begins with proper hand hygiene. Before handling any food, especially raw meat and vegetables, wash your hands with soap and warm water for at least 20 seconds. Encourage everyone involved in meal preparation to follow this practice diligently. - Separate Raw and Cooked Foods: Cross-contamination is a leading cause of foodborne illness. Keep raw meats, poultry, seafood, and their juices separate from ready-to-eat foods to prevent the spread of harmful bacteria. Use separate cutting boards, utensils, and plates for raw and cooked items. Prevent juices from meat, chicken, turkey, and seafood from dripping or leaking onto other foods by keeping them in containers or sealed bags. - Cook Food to the Right Temperature: Cooking food to the proper internal temperature is crucial for killing harmful bacteria. Invest in a food thermometer and use it to ensure that meats, poultry, seafood, and leftovers reach the recommended temperatures. Refer to USDA guidelines for specific temperature recommendations. Germs can grow rapidly in the danger zone between 40°F and 140°F. Keep hot food hot (above 140°F) and cold food cold (below 40°F). Use pasteurized eggs for dishes containing raw eggs. Salmonella and other harmful germs can live on both the outside and inside of normal-looking eggs. Many holiday favorites contain raw eggs, including eggnog, tiramisu, hollandaise sauce, and salad dressings. Store eggs in their original carton. - Chill Perishable Foods Promptly: Refrigeration is your ally in preventing bacterial growth. Perishable foods, including leftovers, should be refrigerated within two hours (or one hour if the temperature is above 90°F/32°C). Ensure your refrigerator is set to 40°F (4°C) or below and promptly consume or freeze leftovers. - Mindful Thawing Practices: If you plan to serve frozen items, such as turkey, make sure to thaw them safely. The safest methods include thawing in the refrigerator, in cold water, or in the microwave. Avoid thawing at room temperature, as it can lead to bacterial growth. Thaw turkey in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Never thaw your turkey by leaving it out on the counter. - Be Cautious with Buffets: Buffet-style meals are common during the holidays. However, they can pose a higher risk of foodborne illness due to extended exposure to room temperature. Keep hot foods hot (above 140°F/60°C) and cold foods cold (below 40°F/4°C). Use chafing dishes, ice trays, and other equipment to maintain safe temperatures. - Stay Informed about Recalls: Before heading to the grocery store, check for any food recalls that may affect the items on your shopping list. Stay informed about potential contamination or safety concerns related to specific products. Many authorized food and safety departments offer email alerts on food notifications. - Practice Safe Egg Handling: Raw or undercooked eggs can harbor Salmonella. Use pasteurized eggs in recipes that call for raw or partially cooked eggs, and cook egg dishes thoroughly. Avoid recipes that involve raw or lightly cooked eggs, especially for vulnerable populations like young children, pregnant women, and the elderly. - Hydrate and Use Safe Water Sources: Ensure that the water you use for cooking and drinking is safe. If you have any doubts about the water quality, use bottled water or bring tap water to a rolling boil for at least one minute before using it in food preparation. - Trust Your Senses: If something looks, smells, or tastes off, trust your instincts. Discard any food that seems questionable, and don't take chances with items that may have been improperly stored or handled. You can significantly reduce the risk of food poisoning during the holiday season. Remember that food safety is a shared responsibility, and everyone involved in meal preparation plays a crucial role in ensuring a safe and enjoyable celebration. Prioritize hygiene, follow recommended cooking temperatures, and stay informed about potential risks to safeguard your festive feasts and make cherished holiday memories for everyone. DecorWorks showcases the latest trends and tips in home decor and interior design to inspire your best life. We curate architecture and design inspiration for global audiences, and show you practical tips to create any imaginable space. Read the full article

#cookingtips #food #foodpreparation #kitchen

[clutchmelon]

You think you can kill me? I almost died to simultaneous salmonella and campylobacter infections

#my art #northernlion #my yearly nl art post. smirks #rumbleverse is pog rich and believer's paradise

[seungkwan-s]

FINALLY have an update on toffee as she has obv been ill for about two months, the vet said she tested positive for campylobacter (had no clue what this was) so we’re gonna have some antibiotics in the next couple of days and hopefully this will help toffee’s wee bowels settle ❤️

#hev.txt #u worry when ur cat is unwell but she’s still acting completely normal :(

[arvadthecursed]

Some Campylobacter jejuni I stained in Micro today :) we didn't have the counterstain that works best for campylobacter, so we just had to use safranin, which is why it's stained very lightly.

also I should've let it dry a little more so I'd have less junk but c'est la vie lol

#millie says #mlt stuff #microbiology

[spacewhalesrock]

“Do you understand,” Strange began in a tone that sounded like he was about to unleash damnation. “That I have two pregnant women in their third trimester living here? That I just dealt with an outbreak of campylobacter and that we’re in the dead of winter with pneumonia running rampant? Do you understand that there are children in this settlement who might not survive until spring because of what you did?”

“I don’t think—” Kate tried to say.

“We have very limited stocks of medication,” Rogers clarified in a solemn tone.

“Every dose—” Strange continued. “—is precious. Your actions could cause a motherless infant or put a child in the grave. Did you even stop to think for a single second before deciding to steal from the people of this community?”

Peter attempted to interject but Strange cut him off with one raised finger and a face of pure venom.

“Your friend will die,” he said. “With or without those antibiotics. You wasted that medication on a doomed cause. What I can guarantee, however, is that someone else will have to pay for your selfish decision by needless suffering, perhaps even death." Peter looked horrified. Kate's stomach churned with dread at the certainty of Natasha's fate. - 4 Strong, Chapter 27

#natasha romanoff #tony stark #avengers au #post apocalypse #epic fanfiction

[campylobacter]

Before Twitter stops working, here are my alt accounts:

Twitter campyWHY

Instagram campywhy

Dreamwidth campylobacter

CounterSocial campylobacter

Discord campylobacter#8451

Mastodon @[email protected] [don't click that! You hafta copy-paste it into Mastodon's search or append @campylobacter to https://c.im/web/ . Tumblr ignores my HTML escape entities & wraps it with their SHITFUCK link referrer href-li]

#social media #twitter #elongeddon #instagram #dreamwidth #coso #countersocial #discord #mastodon

[teachingrounds]

Now that it's cruise and vacation season again, let's remind ourselves about the most common cause(s) of traveler's diarrhea, which are intestinal bacteria such as Escherichia coli (EHEC, ETEC, etc.), Salmonella spp., and Campylobacter. Noro virus and adenovirus can also contribute. The incubation period for bacterial toxins (e.g. Staph from food poisoning) is a few hours; it takes 6-72 hours for bacteria or viruses to sufficiently replicate to cause symptoms; if it's been 1-2 weeks, suspect a parasite. 

 Image: Food Safety Magazine

#infectiousdisease #bugsanddrugs #travellersdiarrhea