In This Issue

Campylobacter: Low-Profile Bug Is Food Poisoning Leader

When it comes to food poisoning, big outbreaks make headlines. E. coli in apple juice and alfalfa sprouts. Listeria in cheese and hot dogs. Salmonella in eggs and on poultry. But the most frequently diagnosed food-borne bacterium rarely makes the news. The name of the unsung bug? Campylobacter.

"Most Campylobacter infections are sporadic and not associated with a big outbreak, but we know it causes up to 4 million human infections a year," says Frederick J. Angulo, D.V.M., with the national Centers for Disease Control and Prevention (CDC). Campylobacter is commonly found in the intestinal tracts of people or animals without causing any symptoms of illness. But eating contaminated or undercooked poultry or meat, or drinking raw milk or contaminated water, may cause Campylobacter infection, or campylobacteriosis.

Symptoms of campylobacteriosis usually occur within two to ten days of ingesting the bacteria. Children, the elderly, and people with weakened immune systems are particularly at risk. The most common symptoms include mild to severe diarrhea, fever, nausea, vomiting, and abdominal pain.

Most people infected with Campylobacter can get well on their own without treatment, though antibiotics may be prescribed for severe cases. But complications can occur, such as urinary tract infections or meningitis. The bacteria also is now recognized as a major contributing factor to Guillain-Barr&eaculte; syndrome, the most common cause of acute paralysis in both children and adults.

Concerns About Chicken

Although found in many farm animals, Campylobacter in poultry is causing experts the most concern. There have been several studies pointing to high levels of Campylobacter present on poultry, including a recent two-year Minnesota Department of Health study that found that 88 percent of poultry sampled from local supermarkets tested positive for the bacteria. In studies conducted by the U.S. Department of Agriculture's poultry microbiological safety research unit, more than 90 percent of poultry tested positive for Campylobacter, in levels ranging from one cell to over a million cells per bird.

To help reduce problem, the poultry industry is currently participating in a USDA study that will cover "every element of production where chickens can become infected, from shells to farmers' boots to wild bird droppings."

Vaccine on the Horizon

A team of Navy, Army, and drug industry researchers is also moving ahead in the development of a vaccine for Campylobacter. An approved vaccine is likely "several years away" but researchers remain optimistic.

The Consumer's Role

While researchers, regulatory agencies, and scientists grapple with Campylobacter, what can you do to protect yourself?

"Consumers go to the supermarket thinking everything there is clean, and that is just not true," says Donald H. Burr, Ph.D., a research microbiologist in FDA's Center for Food Safety and Applied Nutrition. "People can't assume that anymore. Consumers have a responsibility in food safety." Those responsibilities include prompt refrigeration, thorough cooking, avoiding cross-contamination, and washing hands and surfaces often. In addition: Don't let raw foods such as uncooked poultry touch other food, since bacteria can spread.

Thaw raw poultry in a pan on a bottom shelf in the refrigerator so that blood or juices don't drip onto other foods. Do not reuse marinades from raw meat or poultry. Never put cooked poultry or meat back on the plate that held the raw product. Wash your hands frequently, especially after handling raw meat and poultry. Wash kitchen surfaces and cutting boards often with hot soapy water, especially after they have come in contact with raw meat or poultry.

Source: FDA Consumer, September - October 1999

Money-Saving Tips to Stretch Your Produce Dollar

• Buy only enough fresh fruit and vegetables that can be used in 3 or 4 days.

• Pick items in different stages of ripeness so everything isn't ready to eat at the same time.

• Use the more perishable produce in the beginning of the week and frozen or canned varieties at the end.

• Keep potatoes in a cool, dark place that is well ventilated (45 - 50ø F) and they will keep for several weeks.

• Trim blemishes from bruised fruit, then drop in the blender with some juice, yogurt or milk for a smoothie drink.

• Make vegetable stock with leftover ends and prices from carrots, onions, and celery tops, plus cubed potatoes. Simmer 2 hours, strain and use to make a healthy soup.

• Put some potatoes in the oven whenever you are baking other foods and use them to make hash browns the next morning.

• Use extra vegetables to stretch a dish into a few more servings. Add chopped spinach to the cheese filling used in stuffed pasta shells, and extend a meat loaf mixture with mashed potatoes.

• Keep raisins and dried fruit bits handy to add to breakfast cereals, quick bread batters, and ground meat mixtures for stuffed cabbage and peppers.

• Move low-fat vegetables, such as potatoes, into the center of the plate for economical entrees. Scoop out pulp from baked potatoes, combine and restuff with scrambled eggs/onions/peppers, diced ham/salsa/cheese, or cooked ground beef/stewed tomatoes/black olives.

Go With The Grains

With so many people skipping breads and cereals these days to lose weight it's time to revisit why grains are an important part of a balanced diet. Choose at least six servings each day; the benefits include:

• High-octane fuel in the form of complex carbohydrates that will help you power through even the busiest days, and keep you energized for physical activity.

• Fiber that will fill you up, not out. Fiber also can help prevent constipation, hemorrhoids and digestive disorders, and may help control blood cholesterol and blood sugar levels when eaten in the context of a low-fat diet.

  Take action: Select one tip from each column to work on over the next month. Once you feel comfortable with the changes, choose another tip and repeat the process.

Fit in the bread group:

• Buy breads and hot cereals that have at least 1.5 grams of dietary fiber per serving, and ready-to-eat cereals that have at least 2.5 grams per serving.

• Choose a fiber-rich breakfast cereal at least 3 times a week. On the run, take individual packages of high fiber cereal to work with you.

• Order sandwiches on whole grain breads such as 100% whole-wheat, pumpernickel, rye, multi-grain or bran.

• Be adventurous - once a week, try a different grain such as brown rice or bulgur.

Watch the Fat

• Select low-fat or nonfat spreads such as jam, low-fat cream cheese or ricotta as toppings for bread.

• Choose low-fat or nonfat snacks such as pretzels, graham crackers, ginger snaps, and baked tortilla or pita chips.

• Select grains prepared using low-fat cooking methods. For example, order steamed instead of fried rice and pasta with red sauce instead of cream or white sauce.

• Use sandwich spreads such as mayonnaise, butter or margarine sparingly. Or, try mustard.

The following foods provide fiber:

To avoid discomfort, gradually increase the amount of fiber you eat to 20-35 grams a day, and drink at least 8 cups of fluid daily - water is a great, no-calorie choice.

• barley*, brown rice, bulgur
• whole-grain breads, rolls and muffins
• whole-grain ready-to-eat cereals
• whole-grain hot cereals such as oatmeal*
• most fruits and vegetables, including apples*, broccoli*, Brussels sprouts*, carrots*, grapefruit*, oranges*, prunes, and spinach
• popcorn
• dried beans*, peas* and lentils*

*These foods are good sources of soluble fiber, which can help decrease risk of heart disease and some cancers when eaten in the context of a low- fat diet.

Source: Eating Smart Even When You're Pressed For Time. National Cattleman's Beef Association

Long-Term Care Insurance

Experts say that 50% of all women (and 33% of all men) who are now 65 will spend the last years of their lives in a nursing home. The average cost of nursing home care is $50,000 a year. Long-term-care insurance is one option, but a very expensive one. How do you figure out if you need it?

Consumer Reports magazine published an extensive article on long-term-care insurance in the October 1997 issue. The October 1997 issue of Consumer Reports is available at the public library. If you are thinking about purchasing long-term-care insurance, become an informed consumer. This area of insurance is complex and ripe with misinformation. Experts say to take your time--don't buy from the first person who comes along.

In addition to rating the companies, the article has a worksheet to help you figure out your assets-which will determine whether you need long-term-care insurance or not. According to Consumer Reports, you need insurance "only if you must protect a nest egg for your spouse or for children or grandchildren." The article also includes information about how to judge a policy, home-care coverage, and the sales pitch used to get people to buy long-term-care insurance. This is an area where it is very important to become an informed consumer.

Other resources:

• A Shopper's Guide to Long-Term Care Insurance. National Association of Insurance Commissioners, 120 W. 12 Street, Suite 1100, Kansas City, Missouri 64105.

• Before You Buy: A Guide to Long-Term Care Insurance (D12893), free.AARP Fulfillment, 601 E St. NW, Washington, DC 20049.

• Nursing Homes, Pt 1: When a Parent Needs Care, $3.
  Nursing Homes, Pt 2: Who Pays for Nursing Homes, $3.
  Nursing Homes, Pt 3: Alternatives, $3. Consumers Union Reprints, 101 Truman Avenue, Yonkers, NY 10703-1057

• A Consumer's Guide to Long-Term Care Insurance. Health Insurance Association of America, PO Box 41455, Washington, DC 20018.

• Private Long-Term Care Insurance: To Buy or Not to Buy?, $2.
  Long-Term Care Insurance: A Professional's Guide to Selecting Policies, $41.
  Long-Term Care: A Dollar and Sense Guide, $12.50. United Seniors Health Cooperative, 1331 H St. NW, Suite 500, Washington, DC 20005-4706

• Elder Care Locator Service, 800-677-1116. The Elder Care Locator provides telephone numbers of state/local agencies anywhere in the USA

Source: Consumer Reports October 1997, Women & Aging Letter November 1996

Money 2000+ Now Offered Free

If you have added up what you owe on all your credit cards and nearly fainted...

If you need and want to save for a house, education, or retirement, but just can't seem to get started...

If you feel that all your money goes in your mouth or on your back...

Then Money 2000+ is for you!

Money 2000+ is a program offered by the University of California Cooperative Extension. Its goal is to help every participant boost their financial fitness by learning how to pump up personal savings and trim down consumer debt. Now available free of charge, participants will receive an exciting quarterly money management newsletter, financial worksheets, and opportunities to attend money management programs which may be planned in the community.

Participants learn how to set financial goals that are realistic for them. Techniques for tracking spending, the best ways to save, and tips on managing run-away credit cards will all be discussed in various aspects of Money 2000+ programming.

Anyone interested in participating may call our office to receive an enrollment form: 559-733-6363.

Partial funding provided by the San Francisco Foundation's Bank of America Consumer Education Fund.

Nutrition Resources for People with Special Needs

"Eat Well, Stay Well with Parkinson's Disease" by Kathrynne Holden, MS, RD. $19.95 each, plus shipping & handling from American Book Company, Inc. Call toll free: 1-877-565-2665.

"Dysphagia Challenge" by Pam Womack, RD. $12.00, plus shipping and handling from NCES. Call toll free: 877-623-7266.

"The Essential Arthritis Cookbook : Kitchen Basics for People With Arthritis, Fibromyalgia and Other Chronic Pain and Fatigue," University of Alabama at Birmingham $24.95. Order through a bookstore.

"Eating Hints for Cancer Patients," National Cancer Institute. Free from the local Cancer Society. Call 559-734-1391.

"Gastroinstestinal Health" by Steven Peikin, MD (covers constipation, diarrhea, gas, hemorrhoids, ulcers, heartburn, colitis, gallstones and Inflammatory Bowel Disease). $15.00, plus shipping and handling from NCES. Call toll free: 877-623-7266.

Unplug Your Kid

Did you know?

The average American child (2 to 11 years) watches approximately 28 hours per week of television.

By the time an average child leaves elementary school, he or she will have witnessed 8,000 murders and over 100,000 other acts of violence on television.

In households with more than one television set, children watch TV by themselves more than 50% of the time.

These statistics may or may not surprise you. We know that children watch a lot of TV and we also know that what they watch may not always be appropriate. However, the results of a recent study by the National Institute on Media and the Family may be a bit more shocking:

Did you know?

Families that have the TV on during meals more often have children who do more poorly in school.

Families that report having the TV on more often, even if no one is watching, have children who do more poorly in school.

Children who watch television less than the national average do better in school.

Families that play games or do other activities together have children that do better in school.

This study also revealed that of the parents surveyed:

• 40% indicated that the TV is always on during meals.

• 40% indicated that they rarely look at video game ratings.

• 57% do not understand the TV rating symbols.

• 38% said that their children have TV in their bedrooms.

Parents play a critical role in the effect of TV in their children's life and should help monitor what's watched, how much it's watched, as well as encouraging alternative activities that involve physical activity.

Seven Building Blocks for Success at School

There are a number of things that can influence a child's success in school. David Walsh, the president and founder of the National Institute on Media and the family, has identified Seven Building Blocks for Academic Success:

Sense of Curiosity

Children are naturally gifted with curiosity. If a child spends the national average of 28 hours a week watching TV, there isn't much time to be curious.

Tip: Don't use the TV as a babysitter!

Imagination

A child's imaginative ability is a powerful learning tool. Overexposure to TV stifles and restricts a child's imagination because TV doesn't ask for a child's participation.

Tip: Make sure your children watch TV in moderate amounts!

Ability to Focus Attention

Children need to be able to pay attention so they can learn what is being taught.

Tip: Provide activities for your children that require that they pay attention!

Ability to Maintain Attention

Too much fast paced television trains children to always expect constant sensory stimulation. Their attention wanders when they don't have it.

Tip: Avoid real fast paced programs - especially when they are very young!

Persistence

Sometimes it takes real persistence to complete a school assignment. TV provides instant gratification.

Tip: Find activities that take time to complete and make sure they finish!

Language

The ability to use spoken and written language well is key to school success. Video games and TV programs are picture based not language based.

Tip: Engage your children in conversation and encourage more reading!

Inner Speech

The ability to reflect on things helps us to think them through and control impulses. Television does not encourage this skill.

Tip: Encourage your children to think before they act!

Source: National Institute on Media and the Family. 1-888-672-5437.

Can Your Kitchen Pass the Food Safety Test?

Quiz

Choose the answer that best describes the practice in your household and compare your answers to those at the end.

1. The temperature of the refrigerator in my home is:

a. 50 degrees
b. 41 degrees
c. I don't know; I've never measured it.

2. The last time we had leftover food with meat, chicken or fish, the food was:

a. Cooled to room temperature, then put in the refrigerator
b. Put in the refrigerator immediately after the food was served
c. Left at room temperature overnight or longer

3. The last time the kitchen sink drain and disposal in my home were sanitized was:

a. Last night
b. Last week
c. Can't remember

4. If a cutting board is used to cut raw meat, poultry, or fish and it's going to be used to chop another food, the board is:

a. Reused as is
b. Wiped with a damp cloth
c. Washed with soap and hot water
d. Washed with soap and hot water and then sanitized

5. The last time we had hamburgers, I ate mine:

a. Rare
b. Medium
c. Well-done

6. The last time there was cookie dough in my home, the dough was:

a. Made with raw eggs, and I sampled some of it
b. Store-bought, and I sampled some of it
c. Not sampled until baked

7. I clean my kitchen counters and other surfaces that come in contact with food with:

a. Hot water and soap
b. Hot water and soap, then with a bleach solution
c. Hot water and soap, then with a commercial sanitizing agent

8. When dishes are washed in my home, they are:

a. Cleaned by an automatic dishwasher
b. Washed right away with hot water and soap in the sink and then air-dried
c. Washed right away with hot water and soap in the sink and towel-dried

9. Meat, poultry and fish are defrosted in my home by:

a. Setting them on the counter
b. Placing them in the refrigerator
c. Microwaving

Answers

1. B. Refrigerators should stay at 41 degrees or less and freezers at zero degrees or less.

This helps to slow the growth of most bacteria. Check your freezer and refrigerator with a thermometer.

2. B. Hot foods should be refrigerated within 2 hours after cooking to help prevent bacteria growth. Leaving the food uncovered in the refrigerator while it cools will speed up the cooling process and help to limit bacterial growth.

3. A or B. According to the FDA, the kitchen drain and disposal are an often overlooked source of bacteria. They should be sanitized periodically by pouring a solution of 1 teaspoon of bleach in 1 quart of water down the sink.

4. D. If you picked A, you're violating an important food safety rule: Never allow raw meat to come in contact with other foods. B and C are not sufficient to guarantee the removal of bacteria, so the cutting board should be sanitized in addition to being washed with soap and water.

5. C. Undercooked beef presents a real danger for food-borne illnesses such as E. coli. It's ideal to use a thermometer when cooking to make sure that the internal temperature of the meat reaches at least 165 degrees.

6. B or C. If you answered A, you are putting yourself at risk for infection with Salmonella, a bacteria that can be found in eggs. Cooking eggs or egg-containing products to an internal temperature of 145 degrees kills the bacteria. Commercial products are made with pasteurized eggs (eggs that have been sufficiently heated to kill bacteria) so they are safe.

7. B or C. Soap and water are useful in getting rid of visible dirt but are not always sufficient to kill bacteria. Bleach and commercial kitchen cleaning agents are the best for sanitizing, provided they are diluted according to product directions.

8. A or B. The FDA recommends washing dishes within two hours rather than letting them sit for long periods because food left on the dishes contributes to bacterial growth. When washing dishes by hand, it is best to let them air dry so that they're not handled when wet.

9. B or C. Never thaw meat on the kitchen counter because bacteria multiply rapidly at room temperature. When defrosting meat in the refrigerator, put it on plate and place it on the bottom shelf so that the juice doesn't drip on any other food and contaminate it. When using the microwave, leave about 2 inches between the food and the inside surface of the microwave to allow the heat to circulate. Foods defrosted this way should be cooked immediately after thawing.

Source: FDA Consumer Newsletter - October 1998