April 1, 2023
S5 E10: Food Infections and Food Intoxication: The Season Finale
Often, the term food poisoning is used for both foodborne illnesses and foodborne intoxication. Today, I’m going to explain the difference between the two and talk about the burden that these illnesses have on societies, especially in the developing...
Often, the term food poisoning is used for both foodborne illnesses and foodborne intoxication. Today, I’m going to explain the difference between the two and talk about the burden that these illnesses have on societies, especially in the developing world. About 6.5 million in the US experience the effects of a foodborne pathogen at least once a year, but most of them go unreported since people think they just have the “stomach flu”. Newsflash, that was no flu, that was a foodborne pathogen. This is the final episode in Season 5, Restaurant Rogues, but don’t worry, I’ll be talking about more foodborne pathogens as time goes on. There are a LOT of them. Go check out this week’s episode to find out more about these illnesses and a few more. Cause of Death has a website! Come visit me at www.causeofdeath100secs.net. I also have an email address for the show at Jackie@causeofdeath100secs.net. Feel free to interact with me in either place! Don’t forget that the next episode will be my Podversary episode, and I’ll be talking about what I call the Great Dilemma. The questions that I ask myself before I begin researching every episode that I put out. These are the questions that keep me up at night. It’s my hope that this episode will spark some discussion in the Facebook groups and on Twitter! Talk to me, folks! I’d love to hear from you! That episode will kick off Season 6, all about the diseases of wildlife. It’s called Who’s Who Outside of the Zoo. I’m so looking forward to that season! I’m going to be doing a special 100 Seconds to Midnight episode in Season 7. I’d like those of you who had experiences growing up during the Cold War to talk about those experiences. If you’d like to be a guest on the show, I can arrange that. If you’d rather just write your stories and send them in, that’s fine, too. I can read them. These stories are important, and they need to be heard. Please participate if you can. You can reach me on the website at www.causeofdeath100secs.net or you can email me at Jackie@causeofdeath100secs.net. My Link Tree can be found at: https://linktr.ee/CauseofDeathpod The Difference Between Food Poisoning and Food Intoxication Show Notes: https://ask.usda.gov/s/article/What-is-the-difference-between-foodborne-illness-and-food-poisoning http://www.csun.edu/~cjh78264/foodsafety/pages/fbi1.html#:~:text=Infection%3A%20occurs%20when%20live%20bacterial,a%20toxin%20produced%20by%20bacteria. http://www.fightbac.org/ http://www.ces.ncsu.edu/depts/foodsci/agentinfo/org/index.html http://www.vdacs.state.va.us/foodsafety/index.html http://www.foodsafety.gov/ https://dchealth.dc.gov/service/food-borne-infections-and-intoxications
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and welcome to Cause of Death one
hundred seconds to midnight. I'm your host,
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Jackie Moranti. In season five,
I've talked about several food born illnesses
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and intoxications. At this point,
I felt I should explain the difference between
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the two. This is going to
be a rather short episode, but it's
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a topic worth talking about before we
move on. There are three methods of
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food born illness intoxification, intoxication and
infection, and the difference between them is
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fairly stark. Food born infections are
caused by live bacteria or pathogens that,
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when ingested, begin to grow in
the intestinal tract. The most common of
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these are neurovirus and salmonella. Food
born intoxication is caused by eating food that
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contains toxins that are released by the
pathogens. The pathogens themselves don't cause illness,
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but the illness begins as the toxins
begin to germinate. The most common
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of these types is botulism. Food
born intoxification occurs when live bacterial cells are
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ingested, then the bacteria produces a
toxin that causes illness. The most common
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of these types is Clostridium perfringens.
I'm obviously not done with food born illnesses,
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so we'll get to see perfringens.
So much disease and so little time.
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So are we clear as mud?
So far good. It seems like
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the phrase food poisoning gets kicked around
quite a bit, and that term can
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be used for all of the food
born illnesses. It depends on which health
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registry is issuing the alert, even
if it's not quite correct. They may
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call any one of these food poisoning. It doesn't really matter what you call
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it, you're gonna get sick.
Food born illnesses outnumber any other type of
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food contamination, and this makes it
the leading safety concern around the world.
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Almost every single person in the world
experiences a food born illness at least once
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a year, and most people think
that they have the stomach flu or the
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twenty four hour flu. There is
no such thing as stomach flu and any
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flu you get is going to last
a lot longer than twenty four hours.
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It's food poisoning. Now that being
said, most of the time, people
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are miserable for a couple of days. Most patients experience vomiting, diarrhea,
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stomach cramps, and then suddenly it's
gone. They feel fine again. About
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six point five million cases of food
poisoning are reported each year in the US.
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This number doesn't even closely represent the
actual number of cases that occur.
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Of those reported, about nine thousand
cases and in death. That's not a
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very high morbidity rate, but people
do die. Most commonly they die of
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dehydration due to loss of fluids.
The morbidity rate is far higher in the
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developing world than in any industrialized country. Especially among children and the elderly.
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Of course, children under the age
of five years, the elderly, and
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those who are immunocompromised are more likely
to become severely ill, and those populations
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have the highest morbidity rate in any
country. There is a website available through
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the FDA called Food Safety dot gov. This website lists all the res recalls
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on any food item in the US, and it also gives the reasons why
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the item has been recalled. There
are a couple of side notes here say
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that there has been a recall on
peanut butter because salmonella has been reported as
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connected to that brand. The company
is going to recall several lots of the
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product. They're going to start with
the target lot and then take a few
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lots before and a few lots after. This is a safety precaution. My
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friend Claire called me one day and
said that she had some peanut butter that
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had just been recalled. She checked
the lot number and sure enough, it
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matched one of the lots on the
list. But she had a problem.
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That peanut butter had been in her
possession for quite a while and she had
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eaten almost all of it. She
hadn't gotten sick, so she was wondering
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if she should take it back.
Well, this is when I had to
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explain the recall process. Of course, the peanut butter is almost gone and
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you've eaten it and you haven't gotten
sick, Well, it's a little late
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to take it back. You probably
got one of the lots that was either
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before or after the lot that had
the semonella detection. Most companies believe that
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they're better to be safe than sorry. There is a financial liability involved,
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but also there are ethics. They
don't want to be responsible for anyone getting
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sick. The morbidity rate is low
with most food borne infections, but it's
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never zero. The second thing I
want to mention is that recalls happen for
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more than just bacterial or viral threats. There have been several recalls because the
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product may have been exposed to some
allergen that was unknown at the time,
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such as meat being ground in the
same grinder that peanuts just went through,
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or a recipe that was labeled as
gluten free may have somehow been contaminated with
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wheat. There have been several label
mishaps in recent years. It's unfortunate,
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but if the food has been mislabeled
for anything, it's usually thrown out.
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It can't be sold with that label, and relabeling isn't always possible. These
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things are rare, but they do
happen. It's a good thing that they're
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rare, because I'd be opening a
store for mislabeled food, sell it at
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a discount, give it to a
food bank, do something. I'll be
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talking about how many resources are wasted
due to things like this in an upcoming
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episode. Anyway, this website is
quite handy. It gives plenty of advice
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on avoiding food borne pathogens. Let's
talk about some of the things we can
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do to keep pathogens out of our
stomachs and our intestines. Restaurants are notorious
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for piling on the food, and
I don't like to see food go to
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waste, so I get a doggie
bag my dog. Usually it didn't get
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any of it, though. Most
of the time, I can order one
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meal and it'll last for at least
two or three days. The CDC suggests
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00:13:09.039 --> 00:13:11.840
that if you do decide to bring
your leftovers home, you should follow some
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simple guidelines for food safety. If
you're going to extend your day beyond the
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meal, say, going to a
movie afterward, then leave the leftovers behind.
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It's not good to leave them sitting
in the car for an extended period.
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When you do bring them home,
put them in the fridge immediately,
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don't wait. Meat and poultry can
sit in the fridge for about four days,
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and eggs and lunch meats will stay
good for about five days. Cooked
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meat and poultry can be stored in
the freezer for about two to six months.
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If you reheat your leftovers but don't
finish them all, put them back
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00:13:48.960 --> 00:13:52.919
in the refrigerator right away so they
can be reheated again when you're ready to
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00:13:52.960 --> 00:14:00.600
eat them. Now. I hate
reheating anything in the microwave, but what's
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00:14:00.600 --> 00:14:05.840
a mother to do. It's quick
and easy, and usually I'm just hungry.
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00:14:05.840 --> 00:14:09.200
When you do reheat food in the
microwave, put it in a microwave
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safe container, spread the food evenly
on the plate, then stir the food
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halfway through to avoid cold spots.
I never do any of this. I
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pile the food on the plate,
put it in the microwave, guess at
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a time, then go off and
do something else until the thing tells me
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it's done. And I always have
cold spots. Never reheat anything in a
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slow cooker. The food could be
sitting in that temperature danger zone between forty
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00:14:41.559 --> 00:14:46.919
degrees and one hundred and forty degrees
for far too long. Bacteria love that
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00:14:46.080 --> 00:14:52.360
zone. They grow well in that
environment. Food should be heated to the
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00:14:52.360 --> 00:14:58.039
correct temperature according to the guidelines suggested
by the FDA. The Food Safety dot
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00:14:58.039 --> 00:15:03.320
Gov website as a table that will
tell you the proper heating temperature for a
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00:15:03.440 --> 00:15:09.559
variety of foods. Invest in a
food thermometer. Your crystal ball is not
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00:15:09.720 --> 00:15:15.639
going to work for this. Soups, sauces, and gravies should be reheated
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to a boil. And the final
word is when in doubt, throw it
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00:15:20.840 --> 00:15:26.440
out. Don't taste it to see
if it's still good. We're going to
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00:15:26.519 --> 00:15:30.279
take a quick break to hear from
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Meal kits and food delivery have been
really popular since the lockdowns of twenty twenty,
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and these things are great. They're
super convenient, and for people who
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00:18:38.799 --> 00:18:42.880
are single like me, these things
keep us from making a ton of food
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00:18:42.880 --> 00:18:47.119
that will just go bad when we
get sick of eating the same thing over
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and over again. And that these
things also keep us from that uncomfortable table
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for one restaurant setting. Let's talk
about it for a minute. Shipped food,
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00:19:00.039 --> 00:19:03.480
it can be tricky. It's best
to do a little research before you
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decide which company to go with.
Call or email the company directly to see
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how they handle their deliveries. Ask
them if they give shipping instructions to the
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00:19:12.599 --> 00:19:18.400
shipping company. Ask what happens if
the food is delivered at an unsafe temperature.
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00:19:18.440 --> 00:19:25.839
Ask them if they send directions for
safe handling to you. It's important
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that food deliveries don't just hang out
on your porch all day while you're at
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00:19:29.279 --> 00:19:34.799
work. This is just begging for
one disaster or another. Besides bacterial growth,
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00:19:34.839 --> 00:19:40.000
there are other hungry things out there, bugs, parasites, and the
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00:19:40.039 --> 00:19:45.240
neighbor's dog. Arrange to have food
delivered on days when you're going to be
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00:19:45.359 --> 00:19:48.359
home, or see if one of
your neighbors can keep the delivery until you
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00:19:48.400 --> 00:19:52.680
get home. It needs to go
directly into the fridge or freezer, no
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00:19:52.839 --> 00:19:57.920
waiting. If there's no one around. The FDA suggests that you have the
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00:19:59.000 --> 00:20:04.240
delivery driver with them in a cool, shady area that's rodent free. My
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00:20:04.400 --> 00:20:11.079
suggestion is to check into having them
delivered to Walgreens. Some Walgreen stores accept
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00:20:11.160 --> 00:20:15.880
FedEx deliveries for pickup. Even if
they can't put the food in the fridge
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00:20:15.880 --> 00:20:19.319
for you, they at least have
air conditioning and a vermin free environment.
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00:20:21.960 --> 00:20:25.480
Make sure that the food is at
a safe temperature when you unpack the box.
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00:20:25.880 --> 00:20:30.359
If it needs to be refrigerated,
it should arrive around forty degrees fahrenheit.
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00:20:30.920 --> 00:20:33.559
If it's supposed to be frozen,
it should still be frozen, or
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00:20:33.599 --> 00:20:40.559
at the very least have ice crystal
still visible in the packaging. Make sure
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00:20:40.559 --> 00:20:45.079
that packaging is still intact. If
it was packed in gel packs, they
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00:20:45.079 --> 00:20:48.319
should be cold or frozen. If
it was packed in dry ice, that
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00:20:48.440 --> 00:20:52.359
should still be in the box.
If that evaporates, then the food is
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00:20:52.440 --> 00:21:00.359
probably not good. Even if perishable
products are smoked, cured, vacuum packed,
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00:21:00.440 --> 00:21:03.359
or fully cooked, they still need
to be shipped and stored cold.
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00:21:06.240 --> 00:21:10.400
Again. If the food arrives at
a temperature that's above forty degrees fahrenheit.
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Don't taste it, just throw it
out and call the company and ask for
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00:21:14.319 --> 00:21:18.279
a refund or a new shipment.
If the company is reputable, they're happy
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00:21:18.440 --> 00:21:23.839
to do this for you. When
in doubt, throw it out. These
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00:21:23.920 --> 00:21:29.920
rules also apply to fresh pet food. Dogs and cats get food born diseases
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00:21:29.920 --> 00:21:37.640
as well as humans. Okay,
here's my guilty pleasure. I live for
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00:21:37.799 --> 00:21:41.640
restaurant delivery. I hate eating and
restaurants alone, so I order from my
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00:21:41.680 --> 00:21:48.279
favorite places online. There are rules
for this also. One of my favorites
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00:21:48.400 --> 00:21:52.799
is to check the grade of the
restaurant to see where they stand with a
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00:21:52.880 --> 00:21:57.000
local health department. These reports are
readily available, and they'll tell me whether
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00:21:57.039 --> 00:22:03.839
I want to eat at that restaurant. Ever, a restaurant with consistently low
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00:22:03.880 --> 00:22:10.440
grades gets a pass, no matter
how great their menu looks. Be aware
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00:22:10.480 --> 00:22:14.440
of delivery times. Don't leave your
takeout sitting on the porch for even a
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00:22:14.440 --> 00:22:18.240
few minutes. The FDA says that
it can sit out for an hour,
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00:22:18.599 --> 00:22:23.440
but anything can happen in an hour. Remember the neighbor's dog. Eat that
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00:22:23.599 --> 00:22:27.200
food right away or put it in
the fridge for later. Don't leave it
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00:22:27.279 --> 00:22:33.519
sitting on the counter. If you
don't finish all your leftovers, date them
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and keep them in the fridge.
They only last a few days, though,
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00:22:37.319 --> 00:22:41.319
Avoid science experiments when you come back
a month later to something green and
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00:22:41.480 --> 00:22:47.640
furry and ask what was that and
where did it come from. If you
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00:22:47.759 --> 00:22:52.319
do find a science experiment, throw
out the whole container. You're never going
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00:22:52.400 --> 00:22:56.559
to get the mold out to stew
it. It's fine if you know you're
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00:22:56.599 --> 00:23:00.200
not going to eat the leftovers in
a few days. They can be frozen.
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00:23:00.599 --> 00:23:06.680
They'll last a lot longer in the
freezer. One more thing I want
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00:23:06.680 --> 00:23:10.960
to mention. Most people are really
bad when it comes to handling food at
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00:23:11.000 --> 00:23:17.440
home, so let's talk about it. Always wash your hands before, during,
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00:23:17.559 --> 00:23:22.119
and after preparing any meal. Hot
soapy water goes a long way to
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00:23:22.240 --> 00:23:27.599
keeping yourself safe from a myriad of
food born infections. Wash your hands for
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00:23:27.640 --> 00:23:33.039
at least twenty seconds. Sing Happy
Birthday twice while you're waiting, and that
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00:23:33.079 --> 00:23:37.440
will get you to that time limit, and just a little over if you
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00:23:37.480 --> 00:23:44.519
sing like Marilyn Monroe. Wash your
dishes as you go too. Don't use
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00:23:44.559 --> 00:23:48.640
the same dirty dishes over and over, and don't let them pile up in
266
00:23:48.680 --> 00:23:55.160
the sink. And here's one that
almost no one does. Wash all fruits
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00:23:55.200 --> 00:24:00.200
and vegetables before you cut into them, all of them, not just the
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00:24:00.200 --> 00:24:07.920
ones without skin wash bananas, pineapples, watermelons, and cantaloat Here's why.
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00:24:10.000 --> 00:24:15.319
If you cut in two a will
let's say watermelon without washing the outside,
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00:24:15.480 --> 00:24:19.519
and that watermelon has listeria growing on
the skin, then when you cut into
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00:24:19.559 --> 00:24:26.079
it, you drag the listeria inside
to the fruit. Most bacteria thrive on
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00:24:26.119 --> 00:24:30.480
sugar, so they'll grow quite nicely
when the leftover watermelon is hanging out waiting
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00:24:30.480 --> 00:24:36.759
to be eaten. I have a
story about this, but the whole story
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00:24:36.880 --> 00:24:40.799
is going to be told when I
talk about listeria in the one Hit Wonder
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00:24:40.960 --> 00:24:47.559
season. Separate all foods to avoid
cross contamination. Keep raw meat, poultry,
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00:24:47.599 --> 00:24:52.000
seafood, and eggs away from other
foods. Don't use the same cutting
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00:24:52.000 --> 00:24:57.559
board and utensils for meat that you're
going to use for vegetables, especially if
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00:24:57.599 --> 00:25:03.960
those vegetables are eaten raw. Of
course, use your food thermometer to ensure
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00:25:04.000 --> 00:25:08.720
that food is cooked to the proper
temperature. Don't forget that chart on Food
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00:25:08.759 --> 00:25:15.519
safety dot Com. It is really
helpful. It's very important to report any
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00:25:15.559 --> 00:25:19.839
food born illness to the local health
department, especially if you think that you
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00:25:19.960 --> 00:25:26.599
got sick from restaurant food. Let
them know what you ordered and the symptoms
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00:25:26.599 --> 00:25:33.440
that you're experiencing. Asked to speak
with an environmental health specialist or a sanitarian
284
00:25:33.519 --> 00:25:38.319
about the problem. Food born illnesses
go unreported quite often, and there have
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00:25:38.440 --> 00:25:45.440
been instances when early reporting could have
saved lives. We have yet to talk
286
00:25:45.480 --> 00:25:52.359
about the first E Coli O one
F seven H seven outbreak or the hepatitis
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00:25:52.440 --> 00:25:56.799
A outbreaks that are so common.
Right now, let's do some top fives.
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00:25:57.559 --> 00:26:03.000
Let's start with a top five food
infections that are most likely to cause
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00:26:03.119 --> 00:26:12.079
illness. In order of appearance,
they are norovirus, nontyphoidal salmonella, Clostridium,
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00:26:12.119 --> 00:26:21.839
perfringens, campolobacter, and staff arius. The top five illnesses to cause
291
00:26:21.960 --> 00:26:32.559
hospitalization are nontyphoidal salmonella, norovirus,
campiliobacter, Toxoplasma gondii, and E.
292
00:26:32.759 --> 00:26:38.519
Coli one five seven AGE seven.
Are you seeing a trend, Let's do
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00:26:38.640 --> 00:26:48.480
one more. The top five diseases
to cause death are nontyphoidal salmonella, Toxoplasma
294
00:26:48.559 --> 00:26:57.200
gondii, listerio monocytogenes, norovirus,
and campiliobacter. So if we look at
295
00:26:57.200 --> 00:27:02.960
the trends, norovirus, campy,
and salmonella sit at the top five of
296
00:27:03.000 --> 00:27:07.119
the things that are most likely to
not only make you sick, but make
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00:27:07.160 --> 00:27:11.839
you sick and die. And as
I mentioned in the episode on campy,
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00:27:11.960 --> 00:27:18.119
it's quite often mistaken for something else, so sometimes it goes undetected until the
299
00:27:18.200 --> 00:27:23.799
patient is receiving treatment. The burden
of food born illness is one of those
300
00:27:23.920 --> 00:27:30.880
unknowns, since many infections go untreated
and unreported. WHO estimates that more than
301
00:27:30.960 --> 00:27:37.720
six hundred million cases of foodborn illness
and four hundred and twenty thousand deaths occur
302
00:27:37.039 --> 00:27:45.880
each year worldwide. The burden disproportionately
falls on the more vulnerable populations, since
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00:27:45.920 --> 00:27:52.160
those populations are more likely to report
their illnesses. In low and middle income
304
00:27:52.240 --> 00:27:57.880
countries, the burden falls mostly on
children under the age of five. In
305
00:27:57.960 --> 00:28:04.960
twenty nineteen World Bank report concluded that
the economic burden of food born diseases indicated
306
00:28:06.160 --> 00:28:12.160
that the total productivity losses associated with
these diseases in low and middle income countries
307
00:28:12.400 --> 00:28:21.039
were around ninety five point two billion
dollars per year. The annual cost of
308
00:28:21.160 --> 00:28:27.200
treating food born illnesses is estimated at
fifteen billion dollars per year. This gives
309
00:28:27.200 --> 00:28:30.559
you an idea of how much it
costs to treat people who are infected with
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00:28:30.599 --> 00:28:37.599
a relatively benign disease. I'll be
talking about the economic burden of disease in
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00:28:37.640 --> 00:28:47.759
a future episode. Over the last
twenty years or so, as global markets,
312
00:28:47.920 --> 00:28:52.000
food delivery, and eating out has
become more popular, it's become more
313
00:28:52.079 --> 00:28:57.599
and more challenging to keep our food
chains safe. Okay, so that's our
314
00:28:57.680 --> 00:29:03.880
look at food born and toxication and
food borne illness. It's a short one
315
00:29:03.920 --> 00:29:07.960
this time, but I'm gearing up
for my podversary episode. It's something that
316
00:29:07.000 --> 00:29:11.440
I call the Great dilemma. I
think about a lot of things before I
317
00:29:11.480 --> 00:29:15.720
put an episode out. I try
to look at every problem from as many
318
00:29:15.799 --> 00:29:21.640
angles as I possibly can, and
I try to find solutions that makes sense.
319
00:29:22.680 --> 00:29:26.240
The Great Dilemma keeps me up at
night. That one will kick off
320
00:29:26.279 --> 00:29:32.200
season six. Who's Who at Side
of the Zoo. If you'd like to
321
00:29:32.200 --> 00:29:36.000
support cause of Death one hundred seconds
to midnight, there are several ways you
322
00:29:36.039 --> 00:29:40.680
can do so. Head over to
Apple Podcasts and subscribe so you can get
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bonus content as well as AD free
episodes. You can also go to my
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Patreon page, where you can subscribe
for as little as a dollar a month.
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At that dollar level, you'll get
AD free episodes. At the five
326
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dollar level you get bonus content and
AD free episodes and so on. All
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00:29:59.640 --> 00:30:03.319
of my Patreon subscribers get stickers and
a shout out on the show. Higher
328
00:30:03.400 --> 00:30:08.240
levels get things like coffee cups and
T shirts. Be sure that if you
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00:30:08.319 --> 00:30:12.240
subscribe over there, you leave your
mailing address so I can send you goodies.
330
00:30:15.160 --> 00:30:18.559
I want to thank all of my
new Apple subscribers this month. You
331
00:30:18.640 --> 00:30:23.319
know who you are. I'd also
like to thank my Patreon subscribers for their
332
00:30:23.359 --> 00:30:27.680
continued support. You can take a
look at the show notes for other ways
333
00:30:27.680 --> 00:30:33.720
you can support the show monetarily.
I'm also sponsored by some fantastic products,
334
00:30:33.880 --> 00:30:37.480
so while you're looking at the show
notes for white papers, wink wink,
335
00:30:38.079 --> 00:30:42.119
give them a look as well.
Of course, the best way to help
336
00:30:42.160 --> 00:30:47.480
this show out doesn't cost anything.
All I ask is that you leave a
337
00:30:47.559 --> 00:30:52.000
rating or review on Apple Podcasts or
Spotify, then subscribe and tell all your
338
00:30:52.039 --> 00:30:57.759
friends about the show. I always
encourage you to contact me on the website
339
00:30:57.839 --> 00:31:03.920
at ww cause of Death one hundred
sex dot net or at my email address
340
00:31:04.079 --> 00:31:12.240
at Jackie at cause of Death one
hundred sex dot net. I love listener
341
00:31:12.319 --> 00:31:15.680
letters, and if there's some good
discussion, I'll read you a letter on
342
00:31:15.720 --> 00:31:22.680
the show. You're not the only
one asking the questions. Follow me on
343
00:31:22.759 --> 00:31:26.839
all the socials Instagram, Facebook,
Twitter, and if you can't get enough
344
00:31:26.880 --> 00:31:32.000
of my dog TikTok, where she
is the face of Cause of Death one
345
00:31:32.079 --> 00:31:37.440
hundred seconds to midnight until next time. I avoid eating out of dented cans
346
00:31:37.519 --> 00:31:41.680
and cook your food to the recommended
temperature. I'll see you in two weeks.
1
00:00:01.120 --> 00:00:06.320
I really do a number on my
skin. Labs are horrible environments. They
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can be dry or overly humid,
hot or really cold. And if you're
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working in a biolab, you take
a shower every day, and sometimes if
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00:00:15.759 --> 00:00:20.079
you're moving in and out of those
labs, you're taking two or three showers
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00:00:20.079 --> 00:00:24.280
a day. Then there are the
things that we all do. We all
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expose ourselves to weather toxins in the
air, and of course we age.
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We can't avoid it, but there's
something we can all do about it.
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I've started using the anti line from
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the barrier between you and the outside
world, and if it's not healthy,
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you can find yourself with problems like
psoriasis, chopping, and the dreaded zits.
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Codex helps replace the nutrients that we
all lose in our everyday exposure.
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By combining Chilean matchup, tribal knowledge, and modern biotechnology, Codex has created
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a line of skincare products that have
restored my skin tone and have reduced some
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of the fine lines on my face
and the dark circles under my eyes.
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These products aren't heavy or greasy either. They feel natural, so I don't
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mind adding them into my skincare routine. Codex is offering twenty percent off any
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of their products for those who visit
www. Codex Labscorp dot com and use
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promo code cause of Death twenty at
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at the research they've done. It's
amazing. They'll make it really easy to
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find products that match your skin type. I love the anti line. Not
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only have I noticed changes in my
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Go visit Wwwcodexlabscorp dot com and check
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skincare routine cannot only help keep that
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your confidence. Go to Codex and
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In August of nineteen eighty, Carold
Bundy confess her connection to the Sunset
27
00:02:25.000 --> 00:02:30.439
Strip slayer, who had been terrorizing
Los Angelenos all summer. In September of
28
00:02:30.520 --> 00:02:35.800
twenty twelve, the coal of the
Unification Church, also known as the Mooneys,
29
00:02:36.240 --> 00:02:40.439
mourn the death of their leader Sun
Young Moon. Tune into Murder Murder
30
00:02:40.439 --> 00:02:46.360
News every Friday to hear us detangle
another twisted tail from true crime history.
31
00:02:46.919 --> 00:02:51.080
If you're an amateur sleuth who hopes
to someday solve a cold case or locate
32
00:02:51.120 --> 00:02:53.719
a missing person, tune into Murder
Murder News and start off your search with
33
00:02:53.759 --> 00:03:00.879
a deep dive into some fascinating and
very solvable cases. We always taken victim
34
00:03:00.919 --> 00:03:06.919
first stance and like to focus on
crimes affecting marginalized communities which typically don't get
35
00:03:07.039 --> 00:03:12.319
enough media attention. Subscribe to Murder
Murder News wherever you get your podcast to
36
00:03:12.400 --> 00:03:28.719
make sure you never miss an episode. Hi, this is Molly and Cody,
37
00:03:28.840 --> 00:03:31.240
the host of Over the Fence true
crime podcasts. Please join us as
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00:03:31.240 --> 00:03:35.439
we talk about true crime in the
most normal place in the world, Over
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00:03:35.479 --> 00:03:38.919
the Fence, to be specific,
over our backyard fence. We're both moms
40
00:03:38.919 --> 00:03:40.719
of humans and of dogs. We
live directly next door to each other and
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00:03:40.759 --> 00:03:46.240
share many conversations about life and family, but mostly true crime over our backyard
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00:03:46.280 --> 00:03:49.199
fence, and we invite you to
come learn more about true crime and well
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00:03:49.560 --> 00:03:52.719
us. We give a lot of
attention to California true crime, but I've
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00:03:52.800 --> 00:03:55.400
ventured throughout the US and even across
the pond. And plan to continue our
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00:03:55.439 --> 00:03:59.719
world domination in the near future.
Listen to us wherever you listen to your
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00:03:59.719 --> 00:04:03.759
podcasts, or give us a follow
on Instagram at Over the Fence Underscore podcast.
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00:04:03.840 --> 00:04:14.560
So grab a drink and talk with
us over the Fence. I have
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a real problem with artificial sweeteners.
I get headaches, I get lethargic,
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and I get brain fog if I
ingest just a little of the stuff.
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So when fit Aid contacted me about
sponsoring Cause of Death one hundred Seconds to
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Midnight, that was one of the
first things I looked into. I was
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really surprised to see that their products
contain no sucralose, no aspartame, and
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no ace k. I reluctantly agreed
to try fit Aid, thinking that they
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would probably taste terrible, and again
I was pleasantly surprised to find that the
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flavors are amazing mango, sorbet,
peach, mandarin, BlackBerry, pineapple,
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and my absolute favorite, raspberry hibiscus. The clean caffeine from two hundred mill
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grounds of green tea extract keep me
from getting the post coffee jitters too,
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and it doesn't bother my stomach like
soda does. I recently started working at
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again and the bcaa's glucosamine electrolytes,
turmeric, OMEGA three's and vitamins B C,
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D three and E really help with
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to your door, plus free shipping. Just go to www drink fita dot
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cause of Death for forty percent off
your first order of twenty four cans of
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fit aid. Darkcast Network. Come
on over to the dark Side. We're
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really nice people once you get past
the true crime and scary science. Hello
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00:06:14.959 --> 00:06:19.079
and welcome to Cause of Death one
hundred seconds to midnight. I'm your host,
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00:06:19.319 --> 00:06:26.800
Jackie Moranti. In season five,
I've talked about several food born illnesses
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00:06:26.839 --> 00:06:31.120
and intoxications. At this point,
I felt I should explain the difference between
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the two. This is going to
be a rather short episode, but it's
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00:06:35.360 --> 00:06:42.480
a topic worth talking about before we
move on. There are three methods of
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food born illness intoxification, intoxication and
infection, and the difference between them is
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fairly stark. Food born infections are
caused by live bacteria or pathogens that,
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00:06:55.800 --> 00:07:00.040
when ingested, begin to grow in
the intestinal tract. The most common of
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00:07:00.079 --> 00:07:06.879
these are neurovirus and salmonella. Food
born intoxication is caused by eating food that
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00:07:06.959 --> 00:07:14.199
contains toxins that are released by the
pathogens. The pathogens themselves don't cause illness,
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00:07:14.560 --> 00:07:18.480
but the illness begins as the toxins
begin to germinate. The most common
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00:07:18.480 --> 00:07:28.360
of these types is botulism. Food
born intoxification occurs when live bacterial cells are
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00:07:28.519 --> 00:07:33.920
ingested, then the bacteria produces a
toxin that causes illness. The most common
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00:07:34.040 --> 00:07:43.240
of these types is Clostridium perfringens.
I'm obviously not done with food born illnesses,
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00:07:43.360 --> 00:07:48.480
so we'll get to see perfringens.
So much disease and so little time.
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00:07:50.079 --> 00:07:56.240
So are we clear as mud?
So far good. It seems like
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00:07:56.279 --> 00:08:01.040
the phrase food poisoning gets kicked around
quite a bit, and that term can
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00:08:01.079 --> 00:08:05.240
be used for all of the food
born illnesses. It depends on which health
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00:08:05.319 --> 00:08:09.839
registry is issuing the alert, even
if it's not quite correct. They may
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00:08:09.920 --> 00:08:15.959
call any one of these food poisoning. It doesn't really matter what you call
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00:08:16.040 --> 00:08:20.399
it, you're gonna get sick.
Food born illnesses outnumber any other type of
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00:08:20.439 --> 00:08:26.399
food contamination, and this makes it
the leading safety concern around the world.
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00:08:26.519 --> 00:08:31.879
Almost every single person in the world
experiences a food born illness at least once
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00:08:31.919 --> 00:08:37.879
a year, and most people think
that they have the stomach flu or the
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00:08:37.120 --> 00:08:43.399
twenty four hour flu. There is
no such thing as stomach flu and any
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00:08:43.440 --> 00:08:46.360
flu you get is going to last
a lot longer than twenty four hours.
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It's food poisoning. Now that being
said, most of the time, people
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00:08:52.519 --> 00:08:58.360
are miserable for a couple of days. Most patients experience vomiting, diarrhea,
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00:08:58.480 --> 00:09:03.000
stomach cramps, and then suddenly it's
gone. They feel fine again. About
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00:09:03.120 --> 00:09:09.360
six point five million cases of food
poisoning are reported each year in the US.
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00:09:09.399 --> 00:09:13.919
This number doesn't even closely represent the
actual number of cases that occur.
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00:09:16.399 --> 00:09:20.759
Of those reported, about nine thousand
cases and in death. That's not a
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00:09:20.919 --> 00:09:26.720
very high morbidity rate, but people
do die. Most commonly they die of
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00:09:26.759 --> 00:09:31.960
dehydration due to loss of fluids.
The morbidity rate is far higher in the
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00:09:31.000 --> 00:09:37.679
developing world than in any industrialized country. Especially among children and the elderly.
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Of course, children under the age
of five years, the elderly, and
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00:09:41.440 --> 00:09:48.840
those who are immunocompromised are more likely
to become severely ill, and those populations
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00:09:48.919 --> 00:09:54.679
have the highest morbidity rate in any
country. There is a website available through
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00:09:54.679 --> 00:10:00.759
the FDA called Food Safety dot gov. This website lists all the res recalls
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00:10:00.759 --> 00:10:05.080
on any food item in the US, and it also gives the reasons why
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00:10:05.200 --> 00:10:09.559
the item has been recalled. There
are a couple of side notes here say
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00:10:09.559 --> 00:10:15.159
that there has been a recall on
peanut butter because salmonella has been reported as
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00:10:15.240 --> 00:10:20.320
connected to that brand. The company
is going to recall several lots of the
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00:10:20.399 --> 00:10:24.320
product. They're going to start with
the target lot and then take a few
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00:10:24.360 --> 00:10:30.679
lots before and a few lots after. This is a safety precaution. My
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00:10:30.759 --> 00:10:33.440
friend Claire called me one day and
said that she had some peanut butter that
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00:10:33.480 --> 00:10:37.600
had just been recalled. She checked
the lot number and sure enough, it
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00:10:37.679 --> 00:10:41.279
matched one of the lots on the
list. But she had a problem.
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00:10:43.240 --> 00:10:46.360
That peanut butter had been in her
possession for quite a while and she had
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00:10:46.440 --> 00:10:52.080
eaten almost all of it. She
hadn't gotten sick, so she was wondering
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00:10:52.120 --> 00:10:56.759
if she should take it back.
Well, this is when I had to
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00:10:56.759 --> 00:11:01.639
explain the recall process. Of course, the peanut butter is almost gone and
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00:11:01.759 --> 00:11:05.600
you've eaten it and you haven't gotten
sick, Well, it's a little late
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00:11:05.639 --> 00:11:09.919
to take it back. You probably
got one of the lots that was either
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00:11:09.000 --> 00:11:16.919
before or after the lot that had
the semonella detection. Most companies believe that
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00:11:16.960 --> 00:11:20.399
they're better to be safe than sorry. There is a financial liability involved,
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00:11:20.440 --> 00:11:26.279
but also there are ethics. They
don't want to be responsible for anyone getting
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00:11:26.320 --> 00:11:31.200
sick. The morbidity rate is low
with most food borne infections, but it's
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00:11:31.240 --> 00:11:37.840
never zero. The second thing I
want to mention is that recalls happen for
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00:11:37.919 --> 00:11:43.080
more than just bacterial or viral threats. There have been several recalls because the
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00:11:43.159 --> 00:11:46.399
product may have been exposed to some
allergen that was unknown at the time,
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00:11:46.679 --> 00:11:50.799
such as meat being ground in the
same grinder that peanuts just went through,
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or a recipe that was labeled as
gluten free may have somehow been contaminated with
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00:11:58.159 --> 00:12:05.320
wheat. There have been several label
mishaps in recent years. It's unfortunate,
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00:12:05.639 --> 00:12:09.799
but if the food has been mislabeled
for anything, it's usually thrown out.
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It can't be sold with that label, and relabeling isn't always possible. These
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things are rare, but they do
happen. It's a good thing that they're
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rare, because I'd be opening a
store for mislabeled food, sell it at
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00:12:24.440 --> 00:12:30.360
a discount, give it to a
food bank, do something. I'll be
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00:12:30.440 --> 00:12:33.720
talking about how many resources are wasted
due to things like this in an upcoming
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00:12:33.720 --> 00:12:41.440
episode. Anyway, this website is
quite handy. It gives plenty of advice
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00:12:41.480 --> 00:12:46.000
on avoiding food borne pathogens. Let's
talk about some of the things we can
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00:12:46.039 --> 00:12:52.840
do to keep pathogens out of our
stomachs and our intestines. Restaurants are notorious
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00:12:52.840 --> 00:12:56.639
for piling on the food, and
I don't like to see food go to
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00:12:56.679 --> 00:13:00.799
waste, so I get a doggie
bag my dog. Usually it didn't get
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00:13:00.799 --> 00:13:03.960
any of it, though. Most
of the time, I can order one
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00:13:03.039 --> 00:13:09.000
meal and it'll last for at least
two or three days. The CDC suggests
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00:13:09.039 --> 00:13:11.840
that if you do decide to bring
your leftovers home, you should follow some
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00:13:11.879 --> 00:13:16.840
simple guidelines for food safety. If
you're going to extend your day beyond the
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00:13:16.879 --> 00:13:22.120
meal, say, going to a
movie afterward, then leave the leftovers behind.
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00:13:22.639 --> 00:13:26.000
It's not good to leave them sitting
in the car for an extended period.
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00:13:26.559 --> 00:13:30.480
When you do bring them home,
put them in the fridge immediately,
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00:13:30.679 --> 00:13:35.600
don't wait. Meat and poultry can
sit in the fridge for about four days,
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00:13:35.960 --> 00:13:39.759
and eggs and lunch meats will stay
good for about five days. Cooked
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00:13:39.799 --> 00:13:43.799
meat and poultry can be stored in
the freezer for about two to six months.
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00:13:46.039 --> 00:13:48.919
If you reheat your leftovers but don't
finish them all, put them back
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00:13:48.960 --> 00:13:52.919
in the refrigerator right away so they
can be reheated again when you're ready to
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00:13:52.960 --> 00:14:00.600
eat them. Now. I hate
reheating anything in the microwave, but what's
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00:14:00.600 --> 00:14:05.840
a mother to do. It's quick
and easy, and usually I'm just hungry.
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00:14:05.840 --> 00:14:09.200
When you do reheat food in the
microwave, put it in a microwave
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00:14:09.279 --> 00:14:15.159
safe container, spread the food evenly
on the plate, then stir the food
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00:14:15.159 --> 00:14:20.320
halfway through to avoid cold spots.
I never do any of this. I
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00:14:20.480 --> 00:14:24.240
pile the food on the plate,
put it in the microwave, guess at
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00:14:24.240 --> 00:14:28.360
a time, then go off and
do something else until the thing tells me
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00:14:28.440 --> 00:14:35.200
it's done. And I always have
cold spots. Never reheat anything in a
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00:14:35.240 --> 00:14:41.559
slow cooker. The food could be
sitting in that temperature danger zone between forty
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00:14:41.559 --> 00:14:46.919
degrees and one hundred and forty degrees
for far too long. Bacteria love that
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00:14:46.080 --> 00:14:52.360
zone. They grow well in that
environment. Food should be heated to the
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00:14:52.360 --> 00:14:58.039
correct temperature according to the guidelines suggested
by the FDA. The Food Safety dot
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00:14:58.039 --> 00:15:03.320
Gov website as a table that will
tell you the proper heating temperature for a
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00:15:03.440 --> 00:15:09.559
variety of foods. Invest in a
food thermometer. Your crystal ball is not
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00:15:09.720 --> 00:15:15.639
going to work for this. Soups, sauces, and gravies should be reheated
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00:15:15.679 --> 00:15:20.759
to a boil. And the final
word is when in doubt, throw it
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00:15:20.840 --> 00:15:26.440
out. Don't taste it to see
if it's still good. We're going to
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00:15:26.519 --> 00:15:30.279
take a quick break to hear from
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Come by and meet Eric Carter, Landein
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more than running to the door to
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of vitamins B complex, C,
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electrolytes are just what I need,
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not the synthetic caffeine derived from urea. There's no aspartame, sucralose, or
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ace k. It's always naturally sweetened
and comes in four great flavors mango,
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sorbet, BlackBerry, pineapple, mandarin, and my absolute favorite, raspberry hibiscus.
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Meal kits and food delivery have been
really popular since the lockdowns of twenty twenty,
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00:18:34.119 --> 00:18:38.759
and these things are great. They're
super convenient, and for people who
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00:18:38.799 --> 00:18:42.880
are single like me, these things
keep us from making a ton of food
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00:18:42.880 --> 00:18:47.119
that will just go bad when we
get sick of eating the same thing over
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00:18:47.160 --> 00:18:52.119
and over again. And that these
things also keep us from that uncomfortable table
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00:18:52.240 --> 00:19:00.000
for one restaurant setting. Let's talk
about it for a minute. Shipped food,
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00:19:00.039 --> 00:19:03.480
it can be tricky. It's best
to do a little research before you
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00:19:03.519 --> 00:19:07.519
decide which company to go with.
Call or email the company directly to see
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00:19:07.559 --> 00:19:12.559
how they handle their deliveries. Ask
them if they give shipping instructions to the
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00:19:12.599 --> 00:19:18.400
shipping company. Ask what happens if
the food is delivered at an unsafe temperature.
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00:19:18.440 --> 00:19:25.839
Ask them if they send directions for
safe handling to you. It's important
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00:19:25.839 --> 00:19:29.240
that food deliveries don't just hang out
on your porch all day while you're at
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00:19:29.279 --> 00:19:34.799
work. This is just begging for
one disaster or another. Besides bacterial growth,
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00:19:34.839 --> 00:19:40.000
there are other hungry things out there, bugs, parasites, and the
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00:19:40.039 --> 00:19:45.240
neighbor's dog. Arrange to have food
delivered on days when you're going to be
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00:19:45.359 --> 00:19:48.359
home, or see if one of
your neighbors can keep the delivery until you
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00:19:48.400 --> 00:19:52.680
get home. It needs to go
directly into the fridge or freezer, no
220
00:19:52.839 --> 00:19:57.920
waiting. If there's no one around. The FDA suggests that you have the
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00:19:59.000 --> 00:20:04.240
delivery driver with them in a cool, shady area that's rodent free. My
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00:20:04.400 --> 00:20:11.079
suggestion is to check into having them
delivered to Walgreens. Some Walgreen stores accept
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00:20:11.160 --> 00:20:15.880
FedEx deliveries for pickup. Even if
they can't put the food in the fridge
224
00:20:15.880 --> 00:20:19.319
for you, they at least have
air conditioning and a vermin free environment.
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00:20:21.960 --> 00:20:25.480
Make sure that the food is at
a safe temperature when you unpack the box.
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00:20:25.880 --> 00:20:30.359
If it needs to be refrigerated,
it should arrive around forty degrees fahrenheit.
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00:20:30.920 --> 00:20:33.559
If it's supposed to be frozen,
it should still be frozen, or
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00:20:33.599 --> 00:20:40.559
at the very least have ice crystal
still visible in the packaging. Make sure
229
00:20:40.559 --> 00:20:45.079
that packaging is still intact. If
it was packed in gel packs, they
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00:20:45.079 --> 00:20:48.319
should be cold or frozen. If
it was packed in dry ice, that
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00:20:48.440 --> 00:20:52.359
should still be in the box.
If that evaporates, then the food is
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00:20:52.440 --> 00:21:00.359
probably not good. Even if perishable
products are smoked, cured, vacuum packed,
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00:21:00.440 --> 00:21:03.359
or fully cooked, they still need
to be shipped and stored cold.
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00:21:06.240 --> 00:21:10.400
Again. If the food arrives at
a temperature that's above forty degrees fahrenheit.
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00:21:10.559 --> 00:21:14.279
Don't taste it, just throw it
out and call the company and ask for
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00:21:14.319 --> 00:21:18.279
a refund or a new shipment.
If the company is reputable, they're happy
237
00:21:18.440 --> 00:21:23.839
to do this for you. When
in doubt, throw it out. These
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00:21:23.920 --> 00:21:29.920
rules also apply to fresh pet food. Dogs and cats get food born diseases
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as well as humans. Okay,
here's my guilty pleasure. I live for
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restaurant delivery. I hate eating and
restaurants alone, so I order from my
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favorite places online. There are rules
for this also. One of my favorites
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is to check the grade of the
restaurant to see where they stand with a
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local health department. These reports are
readily available, and they'll tell me whether
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I want to eat at that restaurant. Ever, a restaurant with consistently low
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grades gets a pass, no matter
how great their menu looks. Be aware
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of delivery times. Don't leave your
takeout sitting on the porch for even a
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few minutes. The FDA says that
it can sit out for an hour,
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but anything can happen in an hour. Remember the neighbor's dog. Eat that
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food right away or put it in
the fridge for later. Don't leave it
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sitting on the counter. If you
don't finish all your leftovers, date them
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and keep them in the fridge.
They only last a few days, though,
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Avoid science experiments when you come back
a month later to something green and
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furry and ask what was that and
where did it come from. If you
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do find a science experiment, throw
out the whole container. You're never going
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to get the mold out to stew
it. It's fine if you know you're
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not going to eat the leftovers in
a few days. They can be frozen.
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They'll last a lot longer in the
freezer. One more thing I want
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to mention. Most people are really
bad when it comes to handling food at
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home, so let's talk about it. Always wash your hands before, during,
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and after preparing any meal. Hot
soapy water goes a long way to
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keeping yourself safe from a myriad of
food born infections. Wash your hands for
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00:23:27.640 --> 00:23:33.039
at least twenty seconds. Sing Happy
Birthday twice while you're waiting, and that
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00:23:33.079 --> 00:23:37.440
will get you to that time limit, and just a little over if you
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00:23:37.480 --> 00:23:44.519
sing like Marilyn Monroe. Wash your
dishes as you go too. Don't use
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the same dirty dishes over and over, and don't let them pile up in
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the sink. And here's one that
almost no one does. Wash all fruits
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and vegetables before you cut into them, all of them, not just the
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00:24:00.200 --> 00:24:07.920
ones without skin wash bananas, pineapples, watermelons, and cantaloat Here's why.
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If you cut in two a will
let's say watermelon without washing the outside,
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and that watermelon has listeria growing on
the skin, then when you cut into
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00:24:19.559 --> 00:24:26.079
it, you drag the listeria inside
to the fruit. Most bacteria thrive on
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sugar, so they'll grow quite nicely
when the leftover watermelon is hanging out waiting
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to be eaten. I have a
story about this, but the whole story
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00:24:36.880 --> 00:24:40.799
is going to be told when I
talk about listeria in the one Hit Wonder
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season. Separate all foods to avoid
cross contamination. Keep raw meat, poultry,
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seafood, and eggs away from other
foods. Don't use the same cutting
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board and utensils for meat that you're
going to use for vegetables, especially if
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00:24:57.599 --> 00:25:03.960
those vegetables are eaten raw. Of
course, use your food thermometer to ensure
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00:25:04.000 --> 00:25:08.720
that food is cooked to the proper
temperature. Don't forget that chart on Food
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00:25:08.759 --> 00:25:15.519
safety dot Com. It is really
helpful. It's very important to report any
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00:25:15.559 --> 00:25:19.839
food born illness to the local health
department, especially if you think that you
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00:25:19.960 --> 00:25:26.599
got sick from restaurant food. Let
them know what you ordered and the symptoms
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00:25:26.599 --> 00:25:33.440
that you're experiencing. Asked to speak
with an environmental health specialist or a sanitarian
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00:25:33.519 --> 00:25:38.319
about the problem. Food born illnesses
go unreported quite often, and there have
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00:25:38.440 --> 00:25:45.440
been instances when early reporting could have
saved lives. We have yet to talk
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00:25:45.480 --> 00:25:52.359
about the first E Coli O one
F seven H seven outbreak or the hepatitis
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00:25:52.440 --> 00:25:56.799
A outbreaks that are so common.
Right now, let's do some top fives.
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00:25:57.559 --> 00:26:03.000
Let's start with a top five food
infections that are most likely to cause
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00:26:03.119 --> 00:26:12.079
illness. In order of appearance,
they are norovirus, nontyphoidal salmonella, Clostridium,
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00:26:12.119 --> 00:26:21.839
perfringens, campolobacter, and staff arius. The top five illnesses to cause
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00:26:21.960 --> 00:26:32.559
hospitalization are nontyphoidal salmonella, norovirus,
campiliobacter, Toxoplasma gondii, and E.
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00:26:32.759 --> 00:26:38.519
Coli one five seven AGE seven.
Are you seeing a trend, Let's do
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00:26:38.640 --> 00:26:48.480
one more. The top five diseases
to cause death are nontyphoidal salmonella, Toxoplasma
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00:26:48.559 --> 00:26:57.200
gondii, listerio monocytogenes, norovirus,
and campiliobacter. So if we look at
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00:26:57.200 --> 00:27:02.960
the trends, norovirus, campy,
and salmonella sit at the top five of
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00:27:03.000 --> 00:27:07.119
the things that are most likely to
not only make you sick, but make
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00:27:07.160 --> 00:27:11.839
you sick and die. And as
I mentioned in the episode on campy,
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it's quite often mistaken for something else, so sometimes it goes undetected until the
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patient is receiving treatment. The burden
of food born illness is one of those
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00:27:23.920 --> 00:27:30.880
unknowns, since many infections go untreated
and unreported. WHO estimates that more than
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00:27:30.960 --> 00:27:37.720
six hundred million cases of foodborn illness
and four hundred and twenty thousand deaths occur
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each year worldwide. The burden disproportionately
falls on the more vulnerable populations, since
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those populations are more likely to report
their illnesses. In low and middle income
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00:27:52.240 --> 00:27:57.880
countries, the burden falls mostly on
children under the age of five. In
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00:27:57.960 --> 00:28:04.960
twenty nineteen World Bank report concluded that
the economic burden of food born diseases indicated
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00:28:06.160 --> 00:28:12.160
that the total productivity losses associated with
these diseases in low and middle income countries
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00:28:12.400 --> 00:28:21.039
were around ninety five point two billion
dollars per year. The annual cost of
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00:28:21.160 --> 00:28:27.200
treating food born illnesses is estimated at
fifteen billion dollars per year. This gives
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00:28:27.200 --> 00:28:30.559
you an idea of how much it
costs to treat people who are infected with
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00:28:30.599 --> 00:28:37.599
a relatively benign disease. I'll be
talking about the economic burden of disease in
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00:28:37.640 --> 00:28:47.759
a future episode. Over the last
twenty years or so, as global markets,
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00:28:47.920 --> 00:28:52.000
food delivery, and eating out has
become more popular, it's become more
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00:28:52.079 --> 00:28:57.599
and more challenging to keep our food
chains safe. Okay, so that's our
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00:28:57.680 --> 00:29:03.880
look at food born and toxication and
food borne illness. It's a short one
315
00:29:03.920 --> 00:29:07.960
this time, but I'm gearing up
for my podversary episode. It's something that
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00:29:07.000 --> 00:29:11.440
I call the Great dilemma. I
think about a lot of things before I
317
00:29:11.480 --> 00:29:15.720
put an episode out. I try
to look at every problem from as many
318
00:29:15.799 --> 00:29:21.640
angles as I possibly can, and
I try to find solutions that makes sense.
319
00:29:22.680 --> 00:29:26.240
The Great Dilemma keeps me up at
night. That one will kick off
320
00:29:26.279 --> 00:29:32.200
season six. Who's Who at Side
of the Zoo. If you'd like to
321
00:29:32.200 --> 00:29:36.000
support cause of Death one hundred seconds
to midnight, there are several ways you
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I want to thank all of my
new Apple subscribers this month. You
331
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know who you are. I'd also
like to thank my Patreon subscribers for their
332
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continued support. You can take a
look at the show notes for other ways
333
00:30:27.680 --> 00:30:33.720
you can support the show monetarily.
I'm also sponsored by some fantastic products,
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so while you're looking at the show
notes for white papers, wink wink,
335
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give them a look as well.
Of course, the best way to help
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this show out doesn't cost anything.
All I ask is that you leave a
337
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rating or review on Apple Podcasts or
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338
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friends about the show. I always
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339
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at ww cause of Death one hundred
sex dot net or at my email address
340
00:31:04.079 --> 00:31:12.240
at Jackie at cause of Death one
hundred sex dot net. I love listener
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letters, and if there's some good
discussion, I'll read you a letter on
342
00:31:15.720 --> 00:31:22.680
the show. You're not the only
one asking the questions. Follow me on
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of my dog TikTok, where she
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00:31:32.079 --> 00:31:37.440
hundred seconds to midnight until next time. I avoid eating out of dented cans
346
00:31:37.519 --> 00:31:41.680
and cook your food to the recommended
temperature. I'll see you in two weeks.
