Washing raw chicken increases risk of food poisoning

Washing raw chicken can lead to a potentially dangerous form of food poisoning caused byCampylobacterbacteria, which spread ontohands, clothing, cooking utensils and work surfaces as water droplets splash off the raw meat. Now, the UK'sFood Standard Agencyis urging people to stop washing raw chicken in an effort to reduce the estimated 280,000 people a year who become ill fromCampylobacter.The Food Standards Agency (FSA) is issuing the call - as part of Food Safety Week - as new figures show 44% of people in the UK wash chicken before cooking it.The FSA is also urging producers of TV food shows to make sure they do not show people washing raw chicken. The agency makes the plea in the form of a letter that has been co-signed by major food companies.Catherine Brown, chief executiveof the FSA, says their research shows that - in keeping with food safety recommendations - most people are careful to wash hands after touching raw chicken and making sure it is thoroughly cooked. But it also shows it is common practice to wash raw chicken, which is not recommended."That's why we're calling on people to stop washing raw chicken and also raising awareness of the risks of contractingCampylobacteras a result of cross-contamination," she explains.She says the agency's campaign includes not only raising public awareness about the risks and how to avoid them, but also working with farmersand producers to reduce infection in broiler chickens and contamination in slaughtered birds.Campylobactercauses an infectious disease called campylobacteriosis which leads todiarrhea(sometimes bloody, with nausea and vomiting), abdominal pain, cramping andfeverwithin 2-5days of exposure, although some people do not experience any symptoms.In people with weak immune systems, the bacteria can spread to the bloodstream and cause a serious life-threatening infection. Those most at risk are children under 5 and older people.Source:http://www.medicalnewstoday.com/articles/278328.php, 17 June 2014Study links low vitamin D levels with premature deathIn recent months, there has been much debatesurrounding vitamin D. Some studies have suggested that a high level of the vitamin benefits our health, while others have reported that there is not enough evidence to make such a claim. Now, a new study from the University of California-San Diego Schoolof Medicine suggests a link between vitamin D deficiency and early death.Vitamin Dis a fat-solublevitaminthat helps regulate the absorption ofcalciumand phosphorus in our bones, as well as aid cell communication and strengthen the immune system.Researchers have long associated vitamin D deficiency with poor bone health. In fact, 3 years ago, the US Institute of Medicine (IOM) concluded that low vitamin D is hazardous because it significantly increases the risk of bone disease.But the health problems associated with vitamin D deficiency do not stop there. Last year,Medical News Todayreported on a study led by the University of Kentucky, which indicated thatvitamin D deficiency may damage the brain. More recent research claimed that low levels of vitamin D in the first 26 weeks of pregnancymay increase the risk of preeclampsia.For this latest study, published in theAmerican Journal of Public Health, the UC-San Diego team wanted to see how vitamin D deficiency influenced mortality rates.

Subjects with lower vitamin D levels 'twice as likely to die prematurely'The researchers conducted a systemic review of 32 studies that analyzed vitamin D, blood levels and mortality rates. The studies involved 566,583 participants from 14 counties -including the US - who were an average age of 55.Participants' 25-hydroxyvitamin D levels were assessed. This is the main form of vitamin D found in human blood.Results of the study revealed that participants with lower levels of 25-hydroxyvitamin D in their blood were twice as likely to die prematurely, compared with those who had higher blood levels of 25-hydroxyvitamin D.Furthermore, the team found that the 25-hydroxyvitamin D blood level associated with approximately half of participants who were athigher risk of early death was 30 ng/ml - a level that around two thirds of Americans are already below.According to the National Institutes of Health, children and adultsages 1-70 should have 600 IU (international units) of vitamin D each day, while adults over this age should have 400 IU a day.But according to study co-author Heather Hofflich, professor in the Department of Medicineat the UC-San Diego School of Medicine:"This study should give the medical community and public substantial reassurancethat vitamin D is safe when used in appropriate doses up to 4,000 IU per day."However, she adds that patients should have their 25-hydroxyvitamin D blood levels checked annually and consult their doctor before adjusting their vitamin D intake.Not all researchers are so positive about increasing vitamin D intake. Earlier this year,Medical News Todayreported on two studies published in theBMJ, which suggested that there is"no clear evidence" that vitamin D benefits health.Another study, published inThe Lancet Diabetes&Endocrinologyin January, alsoquestioned the health benefits of vitamin D, after an assessment of 40 randomized controlled trials revealed that vitamin D supplements are unlikely toreduce the incidence ofheart attack,heart disease,stroke,cancerandbone fractures.Study author Dr. Mark Bolland, of the University of Auckland in New Zealand, commented:"The main message is that if you are otherwise healthy and active, you are likely to receive enough sunshine to have adequate vitamin D levels and don't need to take vitamin D supplements."Source:http://www.medicalnewstoday.com/articles/278120.php, 13 June 2014