Nine Holiday Foods That Can Kill!

By Debra S. Holtzman

Everyone loves to eat and drink during the holiday season. But some holiday foods can be very dangerous and can even kill. The statistics are shocking! Each year in this country an estimated 76 million Americans will suffer from food-borne illness and 5,000 will die. Children, the elderly, and the immunocompromised are at the greatest risk.

Symptoms of food-borne illnesses include diarrhea, abdominal cramping, fever, blood in the stool, headache, vomiting, and severe exhaustion. Sometimes symptoms may appear as early as a half an hour after eating; other times it could take several days or weeks.

One solution is to keep close tabs on what your kids are eating. Use these tips to keep your family, friends, and pets eating safer this holiday season.

Eggnog: The best way to serve eggnog is to buy it in carton. The store-sold product is pasteurized and is safe. If you make your own eggnog, use only pasteurized eggs and not raw eggs.

Pies: Custard-type pies, including homemade pumpkin pie, need to be refrigerated. Pies at room temperature can grow dangerous bacteria.

Candy canes: Hard candies and candy canes present a choking risk to small children. Keep out of reach of small children.

Cookie dough: If you use raw eggs in the cookie dough batter, eat your homemade cookies cooked! Raw eggs can be contaminated with salmonella, a food-borne illness that can prove fatal if untreated.

Apple Cider: Pasteurization kills bacteria. If you aren't sure if a product is pasteurized, boil it for a minute. Unpasteurized products have been linked to salmonella, E. coli, and listeria – all can lead to death.

Turkey and stuffing: Cooking stuffing in a turkey or chicken should be avoided. The bird cooks both from the outside and the inside. When you stuff the bird, it reduces the heat penetration. Your best bet is to cook the turkey and stuffing separately. If you do choose to cook them together, make sure the temperature reaches at least 180 degrees Fahrenheit in the innermost part of the thigh, while the center of the stuffing inside the turkey reaches 165 degrees. Bacteria can survive in stuffing that hasn't reached that temperature.

Caesar salad: Many homemade recipes call for raw eggs in Caesar salad. Do not use raw eggs in the dressing. Use a pasteurized egg instead.

Perishable foods: Never leave perishable food at room temperature over two hours. Perishable foods include raw and cooked meat, poultry, and seafood products. Once fruits and vegetables are cut, it is safest to also limit their time at room temperature. If perishable food is left at room temperature for over two hours, bacteria can grow to harmful levels.

Alcohol: Alcohol affects children more drastically than adults, so even small amounts of alcohol can be dangerous to children. Spiked holiday punch and eggnog should be kept out of the reach of children. Remove all empty and partially empty cups as soon as possible. Store alcohol in a locked cabinet out of reach and sight of children. Don't store it in your refrigerator where a child could have easy access. Remember, children imitate adults and may drink the beverages they see adults drinking.

Bonus Tip: Pet owners beware! Chocolate is toxic, and sometimes even fatal, for animals! The toxic substance which chocolate contains is called theobromine, a compound that is similar to caffeine. Baker's chocolate (pure, unsweetened chocolate, or cocoa powder) is the most dangerous.

Debra Smiley Holtzman is an internationally recognized safety and health expert and award winning author. She has been featured on NBC's The Today Show, CNBC, MSNBC, in USA Weekend Magazine, Reader's Digest, First For Women Magazine, Parenting Magazine, Family Circle Magazine and Fit Pregnancy Magazine. Debra is also the safety expert on Discovery Health Channel’s Make Room for Baby. The Safe Baby: A Do-it-yourself Guide to Home Safety (Sentient Publications, 2005) is in bookstores everywhere. For more information, please visit www.thesafetyexpert.com.

Published in Networking Today, December 2005.

Ten Healthy Foods with Hidden Hazards

By Debra Holtzman

These days, eating healthy foods is a top priority for most people. But did you know that even some of the healthiest foods have hidden dangers?

According to the CDC, about 76 million Americans will suffer from food-borne illness and at least 5,200 will die this year. Children, the elderly, and the immunocompromised are at the greatest risk. Symptoms of food-borne illnesses include diarrhea, abdominal cramping, fever, blood or pus in the stool, headache, vomiting, and severe exhaustion. Sometimes symptoms may appear as early as a half hour after eating; other times it could take several days or weeks.

Make sure to follow these simple tips to safer eating:

Lettuce: Because it is grown so close to the ground, it can come into contact with manure or irrigation runoff. When you buy lettuce, first discard the outer leaves. Then separate the inner leaves and thoroughly wash. All raw fruits and vegetables could harbor disease-causing bacteria. Before eating any raw produce, it should be thoroughly washed under running cold water. If appropriate, use a small scrub brush. This is true even for organic fruits and vegetables.

Water: Contaminated water can be a major source of trouble, especially for those drinking from private wells or streams. The EPA recommends that private water supplies be tested at least once a year for nitrates, total dissolved solids and coliform bacteria, the presence of which (although it is generally harmless) may indicate other contamination. You may need to test more frequently and for more potential contaminants if a problem is suspected. People who are on a public water utility receive a consumer confidence report once a year that analyzes the water.

Raw Sprouts: Alfalfa sprouts, clover sprouts, and radish sprouts have all been associated with salmonella and E. coli. Cook sprouts thoroughly to kill off the bacteria.

Unpasteurized Juices, Milks, or Cheeses: Make sure you always purchase the pasteurized versions of your favourite products. Pasteurization kills bacteria. When you go to a juice bar, ensure that the juices being served are pasteurized. Unpasteurized products have been linked to salmonella, E. coli and listeria – all can lead to death.

Moldy Peanuts: Aflatoxins are byproducts of common, naturally occurring mold growth on certain agricultural products such as peanuts, wheat, cereals, and corn. Alfatoxins have been found to cause liver cancer in animal species. Check carefully for any sign of discoloration or mold.

Raw or Undercooked Shellfish: Shellfish, such as clams and oysters must be cooked thoroughly. Any animal protein consumed raw or undercooked has an increased potential for causing illness.

Swordfish, Shark, King Mackerel, and Tilefish: The Food and Drug Administration (FDA) advises pregnant women, women of childbearing age who may become pregnant, nursing mothers, and young children not to eat these fish. Swordfish, shark, king mackerel, and tilefish have much higher levels of methyl mercury than other commonly consumed fish. Mercury is most harmful to the developing brains of unborn babies and young children affecting cognitive, motor, and sensory functions.

Caesar Salad: Many restaurants or home made recipes call for raw eggs in Caesar salad. Always ask if the salad is served with raw eggs in the dressing.

Honey: Never give honey to a baby under the age of one. Honey may contain bacterial spores that can cause infant botulism, a rare but serious disease that affects the nervous system of young babies.

Wild Mushrooms: Some common species of mushrooms are capable of causing poisoning or even death. Only an expert with specialized training can distinguish the edible kinds from the others. Only eat mushrooms you've purchased in the grocery store or the ones you've raised at home from cultures bought from reputable sources.

Debra Holtzman, JD, MA, is currently the Honorary Co-Chair of the Florida SAFE KIDS Coalition. She has a master's degree in Occupational Safety and Health and is an attorney. Debra has nearly two decades of experience in the safety and health field.
Debra was recently featured as a safety expert on The Today Show, The John Walsh Show, MSNBC, Associated Press, and in USA Weekend Magazine, Reader's Digest, Parenting Magazine, Washington Post and Family Circle Magazine.
Debra Holtzman's popular and highly topical new safety book, The Panic-Proof Parent: Creating A Safe Lifestyle for your family (McGraw-Hill) is in bookstores. Visit Debra Holtzman's Web site.


Published in Networking Today, April 2003.

Is Your Favourite Restaurant Safe?

By Debra Holtzman

“Whether your favourite restaurant is a fancy five-star bistro or the local sandwich shop, it may be a breeding ground for bacteria and other illness-causing bugs.

According to the CDC, about 76 million Americans will suffer from food-borne illness and at least 5,200 will die this year. Children, the elderly, and the immunocompromised are at the greatest risk. Symptoms of food-borne illnesses include diarrhea, abdominal cramping, fever, blood or even pus in the stool, headache, vomiting, and severe exhaustion. Be aware, sometimes symptoms may appear as early as a half an hour after eating; other times it could take several days or weeks.

There is no need to panic or make a vow to never dine outside your home. In fact, I dine out at least once a week. The first step in preventing foodborne illness is knowing what health hazards to look for.


Following are my 10 simple guidelines for guaranteeing a good dining experience.

1. Check out the restaurant's most recent inspection report.
   
   Some of the restaurant's problems might not be easily detectable. For example, does the refrigerator keep the food cold enough? In many jurisdictions, the latest inspection report must be posted in the restaurant or kept readily available on the premises. You can also obtain this information by calling your local Health Department. This information may also be available online.
   
   
2. Judge the general facilities.
   
   When you walk in, what is the general condition of the restaurant environment? If it doesn't meet your cleanliness standards, you might want to eat somewhere else. How the manager keeps the place up may be an indication of the amount of pride they take in preparing the food. And use your nose. If the place smells funny, don't order food there.
   
   
3. Is the restroom clean?
   
   Some indications are: wastebaskets that are not overflowing and the availability of toilet paper. The toilets should flush and the floors should be relatively clear of cigarette butts and other debris. Check to see that there is hot running water, adequate soap and paper towels or a hand dryer. A clean bathroom suggests that employees are probably paying attention to details. Such care can carry over to the kitchen. Also, if patrons and employees share the same restroom, is there a sign posted reminding employees to wash their hands? Observe any employee that may be in the restroom when you are there. Did that person adequately wash his or her hands?
   
   
4. Are there insects present in the restaurant?
   
   A fly or other insect or bug on a tablecloth, floor, or drape is an indication that personnel aren't adequately addressing sanitation and pest control. Certainly, if you have to share your table with bugs, it's time to leave. Also, is there evidence of rodents? If you see droppings or a mousetrap or bait station, find another restaurant. If you come face to face with a mouse or rat run don't walk to the nearest exit.
   
   
5. Judge the table.
   
   Is the tableware spotless? Ask for replacements if any dishes or silver have any kind of spots. If the replacements also have spots, don't eat there.
   
   
6. Judge the servers.
   
   Make sure they are wearing clean clothes and have clean hands and fingernails, with no open sores, burns, or cuts, which may be infected and be a source of harmful bacteria. If they seem lacking in any respect in personal hygiene, do not eat there. Their hair should be up or netted, and they should be washing their hands frequently.
   
   
7. Judge table preparation techniques.
   
   What do the servers and bus boys use to clean the tables? They should be using a disinfecting spray and clean paper towels. Cloth towels, rags, and sponges are breeding grounds for germs and bacteria.
   
   
8. Judge the serving procedures.
   
   Servers should not touch rims of glasses or parts of silverware that touch your lips. And servers should not touch the part of a plate that holds your food.
   
   How do servers provide refills? If the restaurant gives refills on beverages, the refill should either be brought in a clean glass or poured from a pitcher in the original glass at the table. If the latter, the rim of the pitcher should not touch the glass. If glasses are taken to the food preparation area for refill, the question of spreading pathogens arises. Used glasses that are set down among food and clean utensils bring the potential for cross contamination. Even if you don't want a refill, the practice of taking used glasses back to the food area is reason for alarm.
   
   
9. Inspect the food delivered to you and your family or guests.
   
   Send back any meat, poultry, or fish that does not appear thoroughly cooked. All cooked foods should be served piping hot and all cold food, cold. When this is not done, it is likely that the food has not been held at the proper temperature. Send the food back and make sure it's returned on a clean plate.
   
   
10. Judge the attitude of management.
    
    If you have a problem, promptly notify management. If they don't seem to care about correcting the problem, then don't patronize the restaurant.
    
    BONUS TIP: If you're eating at a fast food restaurant, change the norm. In other words, order no pickles, no onions or no mayo, just as long as it is something that requires they prepare your food specially. This will ensure you're getting a fresher sandwich.
    

Debra Holtzman, JD, MA, is currently the Honorary Co-Chair of the Florida SAFE KIDS Coalition. She has a master's degree in Occupational Safety and Health and is an attorney. Debra has nearly two decades of experience in the safety and health field.
Debra was recently featured as a safety expert on The Today Show, The John Walsh Show, MSNBC, Associated Press, and in USA Weekend Magazine, Reader's Digest, Parenting Magazine, Washington Post and Family Circle Magazine.
Debra Holtzman's popular and highly topical new safety book, The Panic-Proof Parent: Creating A Safe Lifestyle for your family (McGraw-Hill) is in bookstores. Visit Debra Holtzman's Web site.

Published in Networking Today, March 2003.