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	<title>Health &#38; FamilyCategory: Food Safety &#124; Health &#38; Family &#124; TIME.com</title>
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		<title>Health &#38; FamilyCategory: Food Safety &#124; Health &#38; Family &#124; TIME.com</title>
		<link>http://healthland.time.com</link>
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		<title>Labs Fail to Detect Cases of Bacterial Food Contamination</title>
		<link>http://healthland.time.com/2013/05/21/labs-fail-to-detect-cases-of-bacterial-food-contamination/</link>
		<comments>http://healthland.time.com/2013/05/21/labs-fail-to-detect-cases-of-bacterial-food-contamination/#comments</comments>
		<pubDate>Tue, 21 May 2013 11:00:15 +0000</pubDate>
		<dc:creator>Alexandra Sifferlin</dc:creator>
				<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Policy & Industry]]></category>
		<category><![CDATA[API]]></category>
		<category><![CDATA[CDC]]></category>
		<category><![CDATA[E. coli]]></category>
		<category><![CDATA[food illness]]></category>
		<category><![CDATA[food labs]]></category>
		<category><![CDATA[food safety]]></category>
		<category><![CDATA[food-related infections]]></category>
		<category><![CDATA[foodborne illnesses]]></category>
		<category><![CDATA[infection]]></category>
		<category><![CDATA[L. monocytogenes]]></category>
		<category><![CDATA[salmonella]]></category>

		<guid isPermaLink="false">http://healthland.time.com/?p=86971</guid>
		<description><![CDATA[Foodborne illnesses are a continuing problem in the U.S., but labs that are supposed to detect the presence of pathogens aren&#8217;t up to snuff, according to a new report. The analysis, presented at the 113th General Meeting of the American Society for Microbiology, revealed worrisome gaps in the ability of food laboratories to detect or rule out the presence of common disease-causing bacteria such as E. coli, Salmonella, Listeria, and Campylobacter. The study involved about 40,000 food laboratory proficiency tests conducted over the last 14 years and showed that food microbiology laboratories that are supposed to identify pathogens in food submit a disturbing number of false negative and false positive results. The data was compiled by the American Proficiency Institute (API), a private institute that monitors the accuracy of bacterial testing among labs that voluntarily submit to the review. (MORE: Food Safety: CDC Report Shows Rates of Foodborne Illness Remain Largely Unchanged) API&#8217;s reviews occur up to three times a year and assess both the accuracy of the labs&#8217; testing methods and the competency of their testing personnel. The tests determine, for example, whether the laboratory technicians can correctly identify pathogens that API officials add to food sample&#8211;or the absence of any bacteria. Over the 14 year study period, API determined that on average, food laboratories had a false negative result rate (failing to identify the presence of a pathogen) of 9.1% for Campylobacter and 4.9% for Salmonella. On average, the labs reported false positive results (suggesting bacteria was in a food sample when it wasn&#8217;t) in 3.9% of cases for Salmonella and 2.5% for E. coli and L. monocytogenes. Currently, API says that its testing is used in over 700 food laboratories in 43 countries. Widespread monitoring, its scientists say, could lead to more reliable and standardized monitoring for common food contaminants and ensure a safer food supply in the U.S., as well as lower rates of food related illness. And addressing such foodborne disease remains an important public health concern; last month, the Centers for Disease Control (CDC)<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=healthland.time.com&#038;blog=8684427&#038;post=86971&#038;subd=timewellness&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Food Safety</primary_category><primary_category_link>http://healthland.time.com/category/policy-industry/food-safety-policy-industry/</primary_category_link><featured_image>http://timewellness.files.wordpress.com/2013/05/163251843.jpg?w=240</featured_image>
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		<title>Food Safety: CDC Report Shows Rates of Foodborne Illnesses Remain Largely Unchanged</title>
		<link>http://healthland.time.com/2013/04/22/cdc-food-safety-report-card/</link>
		<comments>http://healthland.time.com/2013/04/22/cdc-food-safety-report-card/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 12:00:27 +0000</pubDate>
		<dc:creator>Alexandra Sifferlin</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Medicine]]></category>
		<category><![CDATA[Public Health]]></category>
		<category><![CDATA[contaminated food]]></category>
		<category><![CDATA[E. coli]]></category>
		<category><![CDATA[FDA]]></category>
		<category><![CDATA[food safety]]></category>
		<category><![CDATA[food safety and modernization act]]></category>
		<category><![CDATA[foodborne illness]]></category>
		<category><![CDATA[prventive controls for human food]]></category>
		<category><![CDATA[salmonella]]></category>
		<category><![CDATA[standards for produce safety]]></category>

		<guid isPermaLink="false">http://healthland.time.com/?p=84991</guid>
		<description><![CDATA[About 1 in 6 people in the United States gets sick from eating contaminated food, a rate that has not declined in seven years. Despite some improvements in food safety, the U.S. Centers for Disease Control and Prevention (CDC) reports that progress in reducing foodborne illnesses have stalled. In the latest issue of the Morbidity and Mortality Weekly Report, researchers analyzed data from FoodNet, a system for tracking food-related illnesses, and found that although the number of infections acquired from food are lower than they were in the 1990s, over the last few years little progress was made in reducing exposure to foodborne pathogens even further. The FoodNet program tracks infections with nine commonly found bacteria in food: campylobacter, cryptosporidium, cyclospora, listeria, salmonella, E.coli 0157 (including both the variety that produces shiga toxin and the strain that doesn&#8217;t), shigella, vibrio and yersinia. The database monitors illnesses among 48 million people from Connecticut, Georgia, Maryland, Minnesota, New Mexico, Oregon, and Tennessee, and selected counties in California, Colorado, and New York &#8212; about 15% of the total U.S. population. In the current report, researchers compared rates of foodborne illnesses to those from 2006 to 2008, to assess whether food safety policies were effective in controlling potential outbreaks. (MORE: After Year-Long Delay, FDA Proposes Major Regulations For Food Safety) In 2012, the FoodNet program identified 19,500 infections, including 4,500 hospitalizations and 68 deaths. The rates of infection from the nine most prevalent pathogens had not changed significantly compared to the previous analysis. The data reveal weaknesses in current food safety regulations, as well as new challenges posed by changing populations of bacteria. For example, while infections due to shiga toxin-producing E. coli (STEC) O157, found in raw ground beef, have dropped since  the 1990s, in 2012, rates remained unchanged since 2006 to 2008. &#8221;We may need to identify additional ways to reduce contamination as well as heightening awareness among consumers of the importance of properly cooking and handling ground beef in their own homes,&#8221; said Dr. Robert Tauxe, the deputy director of the CDC division of foodborne, waterborne and environmental<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=healthland.time.com&#038;blog=8684427&#038;post=84991&#038;subd=timewellness&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food Safety</primary_category><primary_category_link>http://healthland.time.com/category/policy-industry/food-safety-policy-industry/</primary_category_link><featured_image>http://timewellness.files.wordpress.com/2013/04/86081932.jpg?w=240</featured_image>
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			<media:title type="html">24901446</media:title>
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			<media:title type="html">asifferlin</media:title>
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		<title>Worrisome Levels of Lead Found In Imported Rice</title>
		<link>http://healthland.time.com/2013/04/11/high-levels-of-lead-found-in-imported-rice/</link>
		<comments>http://healthland.time.com/2013/04/11/high-levels-of-lead-found-in-imported-rice/#comments</comments>
		<pubDate>Thu, 11 Apr 2013 09:45:31 +0000</pubDate>
		<dc:creator>Alexandra Sifferlin</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[arsenic]]></category>
		<category><![CDATA[contaminated food]]></category>
		<category><![CDATA[food regulation]]></category>
		<category><![CDATA[food safety]]></category>
		<category><![CDATA[imported food]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://healthland.time.com/?p=84414</guid>
		<description><![CDATA[An analysis of imported brands found surprising levels of the metal. Reporting at the annual meeting of the American Chemical Society, a group of researchers lead by Tsanangurayi Tongesayi, an associate professor of chemistry at Monmouth University in New Jersey announced the results of their analysis of rice from Asia, Europe and South America. The imports, which currently make up about 7% of rice consumed in America, contained higher than acceptable levels of lead. The levels ranged from six milligrams/kilogram to 12 milligrams/kilogram; factoring in average consumption, that added up to estimated lead exposure levels 30 to 60 times greater than the Food and Drug Administration&#8217;s (FDA) provisional total tolerable intake (PTTI) levels for children and 20-40 times greater than the standard exposure levels for adults. (MORE: Arsenic and Old Rice: Should We Worry About a Toxic Chemical in a Popular Food?) The agency&#8217;s PTTI represent the maximum level of contaminant exposure before potentially toxic or adverse health effects might occur. &#8220;Now, according to the FDA, for chemical toxicants to cause a health effect, they have to be ten times the PTTI. Our calculated exposure levels were two to 12 times higher than ten times the PTTI. Meaning, they can cause adverse health effects,&#8221; says Tongesayi. Because Asian populations in the U.S. tend to consume the most rice, the researchers also calculated exposure levels for these groups, and estimated that  Asian infants and children in the U.S. could be exposed to lead at 60 to 120 times higher than the FDA&#8217;s PTTI. And young children under six years old can be especially vulnerable to lead poisoning, which can impair mental and physical development and, if the exposure is sustained, can be fatal. &#8220;The thing is that is rice becoming a staple food for a larger percentage of the population,&#8221; says Tongesayi. He says their calculations are also conservative, since they were basing consumption on the daily recommended servings. It&#8217;s likely that many people consume more than what&#8217;s recommend in a given day&#8211; or week. Rice from Taiwan and China contained the highest levels of lead, although<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=healthland.time.com&#038;blog=8684427&#038;post=84414&#038;subd=timewellness&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food Safety</primary_category><primary_category_link>http://healthland.time.com/category/policy-industry/food-safety-policy-industry/</primary_category_link><featured_image>http://timewellness.files.wordpress.com/2013/04/158183216.jpg?w=240</featured_image>
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			<media:title type="html">158183216</media:title>
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		<title>Grocery Chains Won&#8217;t Sell Genetically Modified Fish</title>
		<link>http://healthland.time.com/2013/03/21/grocery-chains-wont-sell-genetically-modified-fish/</link>
		<comments>http://healthland.time.com/2013/03/21/grocery-chains-wont-sell-genetically-modified-fish/#comments</comments>
		<pubDate>Thu, 21 Mar 2013 18:00:57 +0000</pubDate>
		<dc:creator>Alexandra Sifferlin</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Labeling]]></category>
		<category><![CDATA[Policy & Industry]]></category>
		<category><![CDATA[AquaBounty]]></category>
		<category><![CDATA[AquAdvantage Salmon]]></category>
		<category><![CDATA[AquAdvantagen]]></category>
		<category><![CDATA[GE]]></category>
		<category><![CDATA[genetically engineered]]></category>
		<category><![CDATA[genetically engineered fish]]></category>
		<category><![CDATA[genetically modified foods]]></category>
		<category><![CDATA[GMO]]></category>
		<category><![CDATA[gmo foods]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[trader joe's]]></category>
		<category><![CDATA[Whole Foods]]></category>

		<guid isPermaLink="false">http://healthland.time.com/?p=82684</guid>
		<description><![CDATA[Call them &#8220;frankenfish,&#8221; but don&#8217;t look for genetically engineered salmon at Trader Joe&#8217;s or Whole Foods. Several major grocery chains, including Trader Joe&#8217;s, Aldi, Whole Foods, regional stores like March Supermarkets and PCC Natural Markets, as well as some co-ops are joining the Campaign for Genetically Engineered (GE)-Free Seafood, a coalition of retailers and consumer groups, that opposes the sale of genetically modified fish. The newly added chains represent around 2000 stores nationwide that won&#8217;t buy fish that has been genetically bred by man. The decision comes as the Food and Drug Administration (FDA) considers approving the first genetically-engineered food, a salmon that is modified to grow more quickly than its natural cousins, for the U.S. market. In December, the FDA determined that the GE salmon was unlikely to cause harm to the environment, which put the fish one step closer to swimming onto fish counters. In a July 2011 cover story, TIME writer Bryan Walsh wrote about AquaBounty&#8217;s &#8220;AquAdvantage&#8221; salmon, called by those who oppose genetically modified (GMO) foods as a &#8220;Frankenfish,&#8221; and explained its appeal: AquaBounty&#8217;s AquAdvantage salmon contains a gene from the chinook salmon, a larger cousin that cruises colder waters in the north. That gene keeps a vital growth hormone activated rather than shutting it down after a certain point, enabling the AquAdvantage salmon to grow more quickly — up to twice as fast as a conventional Atlantic salmon, according to AquaBounty. Such speed has obvious economic benefits for producers, enough that it could possibly make farming of salmon much more economically viable in the U.S. (Nearly all of the farmed salmon consumed in the U.S. comes from abroad, in part because costs tend to be lower.) &#8220;We&#8217;re loading up 747s from Chile full of farmed salmon and flying them to North America with a huge carbon footprint,&#8221; says Ronald Stotish, AquaBounty&#8217;s CEO. &#8220;With this we could grow salmon in land-based systems in the U.S., raising fresh seafood close to where it&#8217;s needed.&#8221; (MORE: Frankenfish: Is GM Salmon a Vital Part of Our Future?) Developing a species<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=healthland.time.com&#038;blog=8684427&#038;post=82684&#038;subd=timewellness&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	<primary_category>Labeling</primary_category><primary_category_link>http://healthland.time.com/category/policy-industry/labeling-policy-industry/</primary_category_link><featured_image>http://timewellness.files.wordpress.com/2013/03/sb10066073bu-001.jpg?w=240</featured_image>
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			<media:title type="html">asifferlin</media:title>
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		<title>How BPA May Disrupt Brain Development</title>
		<link>http://healthland.time.com/2013/02/26/how-bpa-may-disrupt-brain-development/</link>
		<comments>http://healthland.time.com/2013/02/26/how-bpa-may-disrupt-brain-development/#comments</comments>
		<pubDate>Tue, 26 Feb 2013 13:00:06 +0000</pubDate>
		<dc:creator>Alexandra Sifferlin</dc:creator>
				<category><![CDATA[Brain]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Mental Health]]></category>
		<category><![CDATA[Regulation]]></category>
		<category><![CDATA[bisphenol-A]]></category>
		<category><![CDATA[BPA]]></category>
		<category><![CDATA[brain development]]></category>
		<category><![CDATA[canned foods]]></category>
		<category><![CDATA[plastics]]></category>

		<guid isPermaLink="false">http://healthland.time.com/?p=80987</guid>
		<description><![CDATA[The chemical, found in many plastic products, can interfere with normal brain development. In a study published in the journal Proceedings of the National Academy of Sciences, researchers report that bisphenol A (BPA) may suppress genes that are critical to early development of the central nervous system, which may predispose both animals and humans to neurodevelopmental disorders. People can absorb BPA when it seeps from plastic bottles or the lining of metal cans into the food or drinks we consume. In previous studies, higher levels of BPA in people&#8217;s urine have been linked to behavioral problems as well as reproductive disorders, heart disease and obesity, which prompted the Food and Drug Administration to ban the compound from baby bottles in 2012. In the current research, scientists from Duke Medicine in Durham, North Carolina tried to understand how BPA can harm health, and focused on its ability to interfere with developing nervous systems in both animals and humans. (MORE: BPA Linked with Obesity in Kids and Teens) As neurons start to form, chloride levels in cells are critical for guiding the nascent nerves to their proper place in the brain. Over time, as the neurons mature, chloride is pumped out of the cells by a chloride transporter called KCC2. If chloride levels remain high, the neural circuits don&#8217;t form and connect properly. By exposing cell cultures of rat and human nerve cells to BPA, the researchers discovered that the chemical inhibits KCC2 from doing its job in lowering chloride levels. &#8220;Chloride going from high to low around the time of birth, in a very choreographed manner, is an absolute prerequisite for the nerve cell to find its right place. That is perturbed by BPA,&#8221; says lead study author Dr. Wolfgang Liedtke, an associate professor of medicine and neurobiology at Duke. &#8220;If chloride is high, things go wrong. Nerve cells in the central nervous system are protecting themselves by pumping out chloride all the time.&#8221; Although the researchers confirmed that both sexes are affected by the BPA, female neurons appear to be more susceptible to the compound&#8217;s damaging effects. &#8220;The process<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=healthland.time.com&#038;blog=8684427&#038;post=80987&#038;subd=timewellness&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Brain</primary_category><primary_category_link>http://healthland.time.com/category/mental-health/brain/</primary_category_link><letterbox>1</letterbox><featured_image>http://timewellness.files.wordpress.com/2013/02/157562339.jpg?w=240</featured_image>
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			<media:title type="html">asifferlin</media:title>
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		<title>Veggies To Blame For Majority Of Foodborne Illnesses</title>
		<link>http://healthland.time.com/2013/01/30/veggies-to-blame-for-majority-of-foodborne-illnesses/</link>
		<comments>http://healthland.time.com/2013/01/30/veggies-to-blame-for-majority-of-foodborne-illnesses/#comments</comments>
		<pubDate>Wed, 30 Jan 2013 19:00:48 +0000</pubDate>
		<dc:creator>Alexandra Sifferlin</dc:creator>
				<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Policy & Industry]]></category>
		<category><![CDATA[CDC]]></category>
		<category><![CDATA[E. coli]]></category>
		<category><![CDATA[food posion]]></category>
		<category><![CDATA[food safety]]></category>
		<category><![CDATA[foodborne illness]]></category>
		<category><![CDATA[Listeria]]></category>
		<category><![CDATA[norovirus]]></category>
		<category><![CDATA[salmonella]]></category>

		<guid isPermaLink="false">http://healthland.time.com/?p=79190</guid>
		<description><![CDATA[Did you have a nasty case of food poisoning this year? Chances are that fruit or vegetables were the culprit. Every year, one in six Americans gets sick from food, 128,000 people are ill enough to go to the hospital for their symptoms, which typically include nausea, vomiting and diarrhea. Major food recalls and reports of food-related illness seem to be a monthly, if not weekly occurrence, with a bout of illness from contaminated ground beef reported just this week. Over the last three days, Whole Foods Market recalled batches of its Whole Catch Wild Alaskan Sockeye Salmon, and Sprouters Northwest of Kent, Washington recalled 1953 pounds of alfalfa, clover, brocco sandwich sprouts, and spicy sprouts  due to potential contamination with Listeria. Taking a closer look at the problem, the U.S. Centers for Disease Control and Prevention (CDC) released a comprehensive report detailing the common sources of foodborne illness in the U.S. from the years 1998 through 2008. The largest culprit? Leafy greens. Based on data from nearly 4,600 outbreaks of food illness, researchers estimated the number of cases attributable to 17 different food categories and found that produce accounted for 46% of cases. Leafy vegetables such as spinach and cabbage were responsible for the majority of the illnesses, and most were caused by norovirus, which is spread to produce from water contaminated by fecal matter. (MORE: After Year-Long Delay, FDA Proposes Major Regulations For Food Safety) Although contaminated meat and poultry triggered fewer illnesses, they accounted for the most deaths — at 19% — from listeria and salmonella infections. In the last ten years, there have been three major listeria outbreaks linked to sliced processed turkey, and salmonella was responsible for the most recent sickness among several people who consumed kibbeh, a Middle Eastern dish with raw meat, from a restaurant in Detroit. Despite the findings, the CDC says that people shouldn&#8217;t avoid eating fruit and veggies. &#8220;When properly cleaned, separated, cooked, and stored to limit contamination, fruits and vegetables safely provide some essential nutrients that would otherwise be lacking in most American diets,&#8221; the report authors write. The goal of<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=healthland.time.com&#038;blog=8684427&#038;post=79190&#038;subd=timewellness&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Food Safety</primary_category><primary_category_link>http://healthland.time.com/category/policy-industry/food-safety-policy-industry/</primary_category_link><featured_image>http://timewellness.files.wordpress.com/2013/01/87906562.jpg?w=240</featured_image>
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			<media:title type="html">asifferlin</media:title>
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		<title>Salmonella Outbreak: Sushi Suspected as Source</title>
		<link>http://healthland.time.com/2012/04/04/salmonella-outbreak-sushi-suspected-as-source/</link>
		<comments>http://healthland.time.com/2012/04/04/salmonella-outbreak-sushi-suspected-as-source/#comments</comments>
		<pubDate>Wed, 04 Apr 2012 19:54:15 +0000</pubDate>
		<dc:creator>Alexandra Sifferlin</dc:creator>
				<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Policy & Industry]]></category>
		<category><![CDATA[CDC]]></category>
		<category><![CDATA[FDA]]></category>
		<category><![CDATA[outbreak]]></category>
		<category><![CDATA[salmonella]]></category>
		<category><![CDATA[sushi]]></category>

		<guid isPermaLink="false">http://healthland.time.com/?p=56747</guid>
		<description><![CDATA[An outbreak of an unusual strain of salmonella called Salmonella Bareilly has hit 19 states and the District of Columbia, infecting 90 people since late January, according to the Centers for Disease Control and Prevention (CDC). The outbreak was made public on Tuesday when an internal memo was inadvertently sent to everyone at the U.S. Food and Drug Administration (FDA), according to agency spokesperson Curtis Allen. According to the memo, the source of the outbreak could be sushi, &#8221;with spicy tuna roll sushi highly suspect,&#8221; the Wall Street Journal reports, but Allen said the FDA is not yet certain of the origins of the infection. Health officials are still conducting interviews with those who have fallen ill to see what they had recently eaten. &#8220;On initial interviews, many of the ill persons reported consuming sushi, sashimi or similar foods in a variety of locations in the week before becoming ill,&#8221; CDC spokeswoman Lola Russell told CNN. No deaths have been reported, but some people have been hospitalized. The FDA still cannot confirm which states have infected patients or how many, Allen told the Journal. Until further notified by the CDC, the public does not need to avoid any particular food or restaurant, health officials said According to the CDC, salmonella can cause diarrhea, fever and abdominal cramps 12 to 72 hours after infection. The infection typically lasts 4 to 7 days, and most people are able to recover without treatment. However, some symptoms may be severe, and patients may need to be hospitalized.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=healthland.time.com&#038;blog=8684427&#038;post=56747&#038;subd=timewellness&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Food Safety</primary_category><primary_category_link>http://healthland.time.com/category/policy-industry/food-safety-policy-industry/</primary_category_link><featured_image>http://timewellness.files.wordpress.com/2012/04/56399772.jpg?w=240</featured_image>
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			<media:title type="html">asifferlin</media:title>
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		<title>Bad Food: Illnesses from Imported Food Are on the Rise, CDC Says</title>
		<link>http://healthland.time.com/2012/03/15/bad-food-illnesses-from-imported-food-are-on-the-rise-cdc-says/</link>
		<comments>http://healthland.time.com/2012/03/15/bad-food-illnesses-from-imported-food-are-on-the-rise-cdc-says/#comments</comments>
		<pubDate>Thu, 15 Mar 2012 18:00:46 +0000</pubDate>
		<dc:creator>Bryan Walsh</dc:creator>
				<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Policy & Industry]]></category>
		<category><![CDATA[CDC]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[foodborne illness]]></category>
		<category><![CDATA[imported food]]></category>
		<category><![CDATA[spices]]></category>

		<guid isPermaLink="false">http://healthland.time.com/?p=55428</guid>
		<description><![CDATA[There&#8217;s a good chance that at least part of your lunch came from another country. According to the Department of Agriculture&#8217;s Economic Research Service, food imports to the U.S. grew to $86 billion in 2010 from $41 billion in 1999. Most of that came in fruits and vegetables — think of all the produce that now flows into the U.S. from Central and South America — but an estimated 85% of the seafood consumed in the U.S. is also imported, often from fish farms. Altogether about 16% of the food eaten in the U.S. comes from other countries — and given some of the many holes in the food safety net for imports, that should be a little concerning. That&#8217;s exactly what the Centers for Disease Control and Prevention (CDC) is worried about. In a new report published on Wednesday, the CDC estimated that foodborne disease outbreaks caused by imported food appeared to rise in 2009 and 2010, and that nearly half of the outbreaks implicated foods imported from areas that had not before been associated with outbreaks. It&#8217;s no surprise — as we eat more food from around the world, some of that food is making us sick. MORE: The End of the Line: Can Farming Save the Oceans&#8217; Fish Stocks? Hannah Gould, an epidemiologist at the CDC&#8217;s division of foodborne, waterborne and environmental diseases and the lead author of the research, put the work in perspective: As our food supply becomes more global, people are eating foods from all over the world, potentially exposing them to germs from all corners of the world, too. We saw an increased number of outbreaks due to imported foods during recent years, and more types of foods from more countries causing outbreaks. The CDC experts reviewed reported foodborne illness outbreaks from 2005 to 2010 and found that during that period, 39 outbreaks and 2,348 illnesses were linked to imported food from 15 countries — with nearly half of the outbreaks occurring in 2009 and 2010. Unsurprisingly fish were the biggest source of<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=healthland.time.com&#038;blog=8684427&#038;post=55428&#038;subd=timewellness&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Food Safety</primary_category><primary_category_link>http://healthland.time.com/category/policy-industry/food-safety-policy-industry/</primary_category_link><featured_image>http://timewellness.files.wordpress.com/2012/03/129838028.jpg?w=240</featured_image>
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