I know that animal products are a major cause of foodborne illness (whether it's undercooked animal flesh or if germs from animal flesh contaminate foods prepared in the same kitchen). I have also read that many of the recalls of produce are associated with fecal contamination from livestock. But some of the common causes of foodborne illness are vegan foods.
I would probably expect vegans to have lower rates of foodborne infections. Eliminating meat, poultry, and seafood would prevent infections from meat, poultry and seafood. A healthy vegan diet might improve someone's immune system (1, 2)
The Vegan Society says that foodborne illness is an additional reason to go vegan. It is quite incorrect to say that "The type of bacteria does not matter" though: for example, some serotypes of E. coli are beneficial to humans, but some strains cause diarrhea and sometimes kill people. Animal agriculture creates a selective pressure for antimicrobial resistant bacteria which is not good.
Anyway I am really curious if there are statistics about foodborne illness in vegans vs nonvegans. Do vegans have a significantly lower risk?
I understand dietary differences come into play (vultures have systems designed to be able to process food without contracting sickness from eating rotten meat for example) but I don't understand how humans get sick so easily from, for example, drinking from a stream while pretty much any other animal is able to do so with no real issues. Is it just due to biological adaptations because we're so used to purified food sources and our immune systems becoming weaker as a result?
> Inspectors on both visits cited the Coors Field food locations with high-level health violations -- just a few of thousands of such violations found at North America's 111 NFL, MLB, NBA and NHL venues in 2016 and 2017, according to an Outside the Lines analysis of more than 16,000 routine food-safety inspection reports from local health departments. At about 28 percent of the venues, half or more of their food service outlets incurred one or more high-level violations, the type of unsanitary conditions or omissions that can pose a risk for a foodborne illness.
> The violations run the gamut: chicken, shrimp and sushi festering at dangerous temperatures that can breed bacteria; employees wiping their faces with their hands and then handling food for customers; cooks sweating over food; beef blood dripping on a shelf; moldy or expired food; dirty utensils or contaminated equipment; and the presence of live cockroaches and mice. Less serious but still icky: dirty floors, fruit flies, pesky pigeons and, in one venue, beer leaking from a ceiling.
> The venues with the highest percentage of food outlets that incurred one or more high-level violations in the two-year period include Spectrum Center in Charlotte, North Carolina (92 percent); Palace of Auburn Hills near Detroit, which has since closed, (86.1 percent); American Airlines Center in Dallas, (83.1 percent); and Bank of America Stadium in Charlotte (82.6 percent).
> Being slapped with a high-level violation -- often labeled as "critical," "priority" or "major," depending on the jurisdiction -- does not necessarily mean a venue is unsafe or unsanitary. After all, mistakes happen, no matter whether food is being prepped and served at a stadium kitchen, a fast-food outlet or a fine-dining restaurant. But stadium environments carry unique risks because of the large number of people being served in a short period of time, said Patricia Buck, co-founder and executive director of the Center for Foodborne Illness Research & Prevention.
I know that there are varying extremes to emetophobia, and having studied nutrition/microbiology and working in food service and hospital settings, I'm very thorough about food sanitation. I make sure all meats are cooked through, avoid eating items past their expiration dates (though I'm a bit more flexible on best by dates). Ironically, I do enjoy sushi, and eat it fairly often.
There are moments, though, when I'm not super confident that a food is OK to eat and decide that I'm overthinking it. Usually I immediately regret eating it afterwards. This happened today with grape tomatoes a neighbor gave me last week from his garden. I ate a few in my salad, and they felt pretty mushy. Now I'm stressed out and won't be able to sleep until the n* and anxiety goes away.
I get n* almost daily and it's like every time it happens, my body freaks out like this will be the time I finally get sick. Sigh.
Anyone on this sub have any issues with getting sick or others sick from eating microgreens? When you're selling do you often/ever get any concern about potential health risks? Are sprouts and microgreens sufficiently different to not have that be a concern? Are pregnant women not recommended to eat raw microgreens?
I appreciate any advice in advance. Ihave been using H2O2 to treat my seeds but I dont have any assurances to offer potential buyers or even just friends and family members before they consume them. I dont like the idea of suggesting they cook them?
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I died overnight of unknown causes. I took weak stomach and ate food off my old character(now zombie) and i believe that was my cause of death. That or it was because of heat stroke since it was unmanagebly hot this time around after the helicopter event
