PubMed · 12632673
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Michael Weisskopf. 2003-03-03. Can cold cuts kill?. https://pubmed.ncbi.nlm.nih.gov/12632673/
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An estimated 4 million bacterial foodborne illnesses occur in the United States annually. Many of these illnesses can be prevented by educating the public about food-safety practices. We investigated both the role of physicians as food-safety educators and the barriers to providing food-safety information. Participants were randomly selected physicians (n=3117) practicing within the surveillance area of the Foodborne Diseases Active Surveillance Network; 1100 were included in the study. Although only 331 (30%) of 1110 respondents provided food-safety information to their patients, 524 (68%) of 769 who did not provide information expressed interest in doing so. Physicians were more likely to provide food-safety information to patients if they perceived foodborne disease to be a serious problem, perceived food-safety education as their role, felt that patients perceived them as a valuable resource for food-safety advice, or felt comfortable making food-safety recommendations. A national physician education campaign that addresses barriers in food-safety education could improve food-safety education by physicians.
Herbal medicines are widely used in the United States, with approximately one quarter of adults reporting use of an herb to treat a medical illness within the past year. Herbs contain complicated mixtures of organic chemicals, the levels of which may vary substantially depending upon many factors related to the growth, production, and processing of the herbal product. While many manufacturers attempt to provide products with consistent levels of suspected active ingredients through a process known as standardization, this technique has uncertain effects on the safety and efficacy of the final product. Herbs are considered to be dietary supplements in the United States and therefore are subjected to a very limited form of regulation and oversight. Although herbs are often believed to be "natural" and therefore safe, many dangerous and lethal side effects have recently been reported, including direct toxic effects, allergic reactions, effects from contaminants, and interactions with drugs and other herbs. Of the ten most commonly used herbs in the United States, systematic reviews have concluded that only four are likely to be effective, and there is very limited evidence to evaluate the efficacy of the approximately 20,000 other available herbal products. Because herbs may contain potent bioactive substances and are often marketed to treat specific diseases, many have argued that they should be subject to more stringent regulation, similar to over-the-counter drugs. To improve the safety and consistency of herbs, additional research is needed to define the pharmacology, stability, and bioavailability of these products.
Understanding the acid-tolerance ability of enteric human pathogens is critical in determining microbial food safety and the associated risk. We have discovered naturally occurring compounds in the spent growth media, which inhibit the acid-tolerance ability of several enteric human pathogens when challenged at pH 3.0 for 2 h at 37 degrees C. The compounds were detected in the spent growth media obtained from Escherichia coli O157:H7, Salmonella spp., and Vibrio cholera, but not from Shigella flexneri. The compounds were effective in reducing pathogen survival by 5-logs during acid-challenge assay. The low molecular weight (<300 Da) and heat resistant nature (121 degrees C, 15 min, at 15 psi) of the compounds make them excellent candidates to explore their suitability as food additives that would increase microbial food safety.