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Quotes about Food-borne Illnesses from the world's top natural health / natural living authors

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"Fish and shellfish are leading sources of food-borne illnesses in the United States, and the more of these foods you eat, the greater your chance of picking up something ish and shellfish are leading sou of food-borne illnesses in the United States, and the more of these foods you eat, the greater your chance of picking up something from them that might make you sick. from them that might make you sick. The exact number of people who get sick each year from eating seafood is not known, and guesses vary widely. food-borne illnesses are hard to count." - Marion Nestle, What to Eat (Get the book.)

"These and many more steps to reduce your risks are outlined on the website of Safe Tables Our Priority,11 a nonprofit organization based in Burlington, Vermont, and founded in 1993 after the Jack-in-the-Box outbreak, by families and friends of victims of food-borne illnesses. It tries to assist victims' families, and advocates policies that prevent unnecessary illness, injury, and death from food-borne pathogens. STOP is also at the forefront of trying to spread more public information about where the dangers of food-borne pathogens lie." - Elinor Levy, Mark Fischetti, The New Killer Diseases: How the Alarming Evolution of Germs Threatens Us All (Get the book.) "A brief description of symptoms for a dozen common food-borne illnesses can also be found on STOP's website, www.STOP-usa.org. But the burden of improving food safety belongs squarely on the shoulders of industry and government. The food industry must clean up its act. Better cleansing technology is just a start. Excel Corporation, which sold the bad beef to Sizzler, is developing a new steam pasteurization process that laboratory tests indicate could kill almost all bacteria such as E. coli 0157 on meat. The company also recently began irradiating some of its beef to kill pathogens." - Elinor Levy, Mark Fischetti, The New Killer Diseases: How the Alarming Evolution of Germs Threatens Us All (Get the book.)

"Microbial contamination is the most common cause of food-borne illnesses. Pesticides, heavy metals, and other chemical agents that enter the food supply can also cause gastrointestinal, as well as neurologic and respiratory, symptoms. See also Prion diseases and Worms and disease. Genetic diseases Hundreds of diseases are due wholly or in part to genetic errors—mutations in genes that result in physical, chemical, or mental abnormalities. Genes work in pairs; in many cases, one form of the gene is stronger, or dominant, while another form is weaker, or recessive." - The New York Times, The New York Times Guide to Essential Knowledge: A Desk Reference for the Curious Mind (Get the book.)

"Americans experience food-borne illnesses each year and about 9,000 die as a result. While most cases don't end in death, food poisoning is far more common than we are aware. Some experts estimate that as much as half of the flu cases that occur each year are really reactions to food poisoning. The bout with the flu you experienced last fall may very well have really been food poisoning. Contamination has become a growing problem not just with meat but all types of foods. Our fruits and vegetables aren't even safe." - Bruce Fife and Jon J. Kabara, The Healing Miracle of Coconut Oil (Get the book.)

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