Food Safety - Part 4 - Food Related Allergies

Re-post Courtesy of Riverwalker's Stealth Survival

Food allergies in humans are caused by your body’s immune system response to different kinds food proteins. For some people, these symptoms and conditions are mild and are more of a nuisance than anything else. In some cases though, the symptoms and conditions may be severe or life threatening. It is of utmost importance to be aware of these conditions to insure your safety and the safety of your family.

Common Symptoms Caused by Food Allergies

1.) Nausea, vomiting, and abdominal cramps

2.) Diarrhea

3.) Excessive sweating

4.) Shortness of breath or difficulty in breathing (or a combination of both)

5.) Extremely high or excessively low blood pressure

6.) A tingling sensation in the mouth

7.) Swelling of the tongue and throat passages

8.) Allergic skin reactions which may include eczema, hives, or an itchy feeling

Common Foods That Cause Allergic Reactions

Food allergies affect people of all ages. Four to six times as many children have food allergies as adults. There are eight specific types of foods that are responsible for almost 90 percent of all food-related allergies in humans. These are fish, shellfish, tree nuts, peanuts, cow’s milk, eggs, and wheat and soy products. While some of these foods are more responsible for allergic reactions in adults than children; people of all ages may have allergic reactions to the same foods.

Four of these foods among the eight are responsible for most of the food-related allergic reactions in adults. The major ones affecting adults are fish, shellfish, nuts and peanuts. Peanuts, cow’s milk, eggs, wheat and soy products cause the majority of food-related allergies in children.

It is important to remember that the symptoms and conditions are not always the same for all persons with similar food allergies and the severe nature of the symptoms may be different as well. Severe symptoms, such as swelling of the tongue and throat and changes in blood pressure, can lead to an inability to breathe properly. This may result in unconsciousness and death. This extreme level of symptoms is known as anaphylaxis or anaphylaxic shock.

Prompt medical attention in these cases is vital in order to save the person's life. Many people carry an emergency injection of medication (Epi-pen) which is designed to ease these severe symptoms in the event that the protein which causes the allergic reaction is accidentally eaten.

If you have a friend or someone in your family that has a known food allergy, you may need to consider keeping an Epi-pen as a necessary part of your emergency medical supplies.

Staying above the water line!

Riverwalker

Food Safety - Part 3 - Rice Contamination - Bacillus cereus

Re-post Courtesy of Riverwalker's Stealth Survival

There are many different ways for food to become contaminated. Once contaminated it should be disposed of properly. Avoid food poisoning and therefore its sometimes deadly effects by knowing the proper means of handling and preparing your food. Learn to recognize the different symptoms of the various kinds of food poisoning and its effects.


Bacillus cereus produces two types of food poisoning. The first one is a relatively mild form of food poisoning that causes diarrhea and stomach pains. The symptoms usually occur 8 to 12 hours after eating contaminated food. The symptoms generally last for about 12 hours. The second type of food poisoning is more serious and causes intense vomiting and diarrhea. The symptons generally occur 1to 5 hours after eating food that is contaminated. Both types of food poisoning are caused by a toxin produced by the bacteria and are normally not fatal. The first type may occur in a wide variety of foods including rehydrated dried vegetables, soya bean sprouts and potato products. The second type is mostly associated with cooked rice that has been left exposed to room temperature for an extended period of time.

These types of food poisoning can be prevented by using proper hygiene, by not leaving cooked foods for long periods at room temperature and insuring that all foods are cooked to a proper temperature that is high enough to destroy any bacteria. Once heated or properly cooked foods, such as rice, are cooled, they should be immediately refrigerated to prevent contamination.


Staying above the water line!

Riverwalker