Food Poisoning Lawyer & Attorney : Marler Clark : Food Poison Blog

When women are pregnant, their risk of developing foodborne illness increases and even a mild case of food poisoning can have serious consequences. Protect yourself and your unborn infant from foodborne illness by practicing good food safety habits.

Pregnant women should take special precautions when shopping for, handling, preparing and storing food since you are more vulnerable to foodborne illness. Do not eat meats, poultry, seafood and eggs that are raw or undercooked. Also, unpasteurized dairy products like raw milk and some imported cheeses can pose safety threats to pregnant women.

Everyone, not just pregnant women, can help prevent food poisoning by taking control of food safety in their homes and by following basic food safety tips:

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For when a wipe won't do, a Green Bay company tackles germ anxiety at the grocery store.

That grocery cart you're putting your food, handbag and toddler into? It's teeming with germs.

Consider the handle. It's been touched by untold numbers of hands that have changed diapers, mopped up runny noses, picked up packages of raw chicken and meat, and been coughed on, sneezed in and drooled on.

Bacteria and viruses such as E.coli, staphylococcus, salmonella and influenza can live on grocery carts, scientists say. Though they caution not to get too panicked about the thought, experts say it is possible to catch something from the carts if conditions are right.

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As investigators actively seek to identify sources and vehicles responsible for the introduction of E. coli O157:H7 onto California spinach that made its way into the food supply this fall, the Journal of Food Science this month provides up-to-date research on the various ways bacteria can survive on fresh produce.

The study, Interactions Affecting the Proliferation and Control of Human Pathogens on Edible Plants, is included in the October issue of JFS, published by the Institute of Food Technologists, the international, not-for-profit scientific society.

Authored by Ohio State University researchers Dan Aruscavage, Ken Lee, Sally Miller, and Jeffrey LeJeune, the study identifies many challenges. This includes:

- Micro-environmental changes that can enhance or adversely affect survival and proliferation of harmful organisms.
- Surface characteristics of produce that determine whether pathogens adhere to food.
- Protected sites on surfaces and other sites such as plant wounds that may enhance survival and proliferation of pathogens.
- Temperature and UV radiation affect enteric pathogen survival.
- Competition between organisms.

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