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Archive for the 'Health Education' Category

Gluten-Free Food Fair April 25, 2015 in Portland OR

Tuesday, March 10th, 2015
2015 GLUTEN-FREE FOOD FAIR
APRIL 25, 2015
10AM – 3PM
SPEAKERS – COOKBOOK AUTHORS – GLUTEN FREE BAKED GOODS – GLUTEN-FREE BEER –
GLUTEN-FREE BREAD – GLUTEN-FREE RESTAURANTS
DoubleTree by Hilton Lloyd Center
Exhibition Hall
1000 NE Multhomah St
Portland OR 97232
Across the street from Lloyd Center Mall
At the Lloyd Center MAX stop
Laura Russell, author, Gluten Freedom columnist at the Oregonian
Over 60 gluten-free businesses
with 85% locally owned businesses.
We support the local GF community!
$10/person; $15/Couple; $25/Family of 4; Kids under 12 Free
$3 Parking with Validation.
Online early ticket purchase options available soon.
Please SHARE with family and friends and spread the word.!

This is GIG of Portland‘s fund raising event for the year. 
We are a non-profit 501(c)3 to educate, reach out and support the gluten-free community in Portland.
 
Petunia’s Pies and Pastries’ Lisa Clark
 
SPEAKERS – COOKBOOK AUTHORS – GLUTEN FREE BAKED GOODS – GLUTEN-FREE BEER – GLUTEN-FREE BREAD – GLUTEN-FREE RESTAURANTS
 

Update on Food Poisoning (S. aureus)

Friday, June 29th, 2012

It’s summertime and that means picnics, barbeques and food potentially left out to spoil. Know how to protect yourself and your loved ones, so you can have a carefree and healthy fun summer.

Staphylococcus aureus is one of the oldest recognized sources of foodborne illness, and is the cause of what was once called “ptomaine poisoning.”

Foods that are frequently incriminated in staphylococcal food poisoning include meat and meat products; poultry and egg products; salads such as egg, tuna, chicken, potato, and macaroni; bakery products such as cream-filled pastries, cream pies, and chocolate eclairs; sandwich fillings; and milk and dairy products. Foods that require considerable handling during preparation and that are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food poisoning.

Staphylococci exist in air, dust, sewage, water, milk, and food or on food equipment, environmental surfaces, humans, and animals. Humans and animals are the primary reservoirs. Staphylococci are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy individuals. This incidence is even higher for those who associate with or who come in contact with sick individuals and hospital environments.

Although food handlers are usually the main source of food contamination in food poisoning outbreaks, equipment and environmental surfaces can also be sources of contamination with S. aureus. Human intoxication is caused by ingesting enterotoxins produced in food by some strains of S. aureus, usually because the food has not been kept hot enough (60°C, 140°F, or above) or cold enough (7.2°C, 45°F, or below).

Some history

Staphylococcus aureus food poisoning has been studied since 1894. In 1914, an investigator deliberately drank milk that had been contaminated with a culture of the microbe in order to confirm its effect. Staphylococcus aureus enterotoxin first was detected in food in 1930.

What is Staphylococcus aureus, and where is its natural habitat?

Staphylococcus aureus is a gram-positive spherical bacterium (coccus) that grows in grape-like clusters. It is a common inhabitant of the skin, the nostrils, and around the perineal area of humans and many domesticated animals.

How is Staphylococcus aureus transmitted? What is the incubation period of the illness?

Staphylococcus aureus produces a heat-stable toxin (enterotoxin) when given the opportunity to grow under certain conditions of moisture, temperature, pH, and oxygen levels. When a person eats food containing enterotoxin, he or she will develop symptoms within 1-6 hours, depending on the amount of toxin present and the susceptibility of the victim.

What are the symptoms of Staphylococcus aureus food poisoning?

Food poisoning symptoms caused by staphylococcal enterotoxin develop suddenly and typically consist of nausea, vomiting and stomach cramps. Diarrhea and fever can also occur, but are less common.

What is the prognosis of Staphylococcus aureus food poisoning?

Symptoms of staphylococcal food poisoning typically are self-limiting and last 24-48 hours.

What foods carry Staphylococcus aureus?

Many foods of animal origin, including dairy products, may contain low numbers of Staphylococcus aureus; however, this microbe is more often introduced into food by human carriers through lapses in hygiene. If a contaminated food is held at improper temperature, Staphylococcus aureus will multiply and may produce sufficient enterotoxin to cause symptoms.

How can people protect themselves from Staphylococcus aureus?

First, by paying attention to food recall announcements and immediately discarding any recalled food or returning it to the store. Secondly, by not allowing any food to stand for extended periods of time at room temperature. Food that is not to be eaten immediately should be refrigerated or frozen promptly. A frozen, cooked food should be thawed in the refrigerator, and not at room temperature.

For more information on Staphylococcus aureus and other food-borne pathogens, visit the CDC website or read Food Safety: Old Habits, New Perspectives.

References:

FDA/gov

eFoodAlert.net

Gluten Intolerance Group of Portland – gluten-free support group

Sunday, February 19th, 2012

The Portland Metro branch of the Gluten Intolerance Group (GIG) is a support and educational group for people diagnosed with celiac disease, gluten-sensitivity, or any other form of gluten intolerance, and friends and relatives thereof. GIG f Portland has general meetings every second Saturday of the month, from 10-12, which offer support and information on living the gluten-free lifestyle. The meetings include speakers on nutritional and medical topics, samples of gluten-free foods, discussions on topics such as gluten-free restaurants, bakeries, products, medications. Always questions and answers and discussions.

There is no cost to attend these meetings nor do you need to be a member of GIG. We welcome you and any family or friends you’d like to bring.

Dr Lisa Shaver is the branch manager of the GIG of Portland, one of over 70 branches nationwide. Visit our group’s website Graindamaged for our monthly schedule or friend us on Facebook for up-to-date news and announcements. We host a gluten-free food fair once or twice a year with 50 gluten-free vendors, speakers and a gluten-free raffle.

We meet the 2nd Saturday of every month, unless otherwise noted.

Meeting times are from 10:00am-12:00pm

Legacy Emanuel Medical Center
501 N. Graham St., Room M.O.B.
Portland, OR. 07227-1623
(503)413-2200
Room: M.O.B. – Medical Office Building

Free parking is on N. Graham, Parking Lot 2, right across from the room.

The doctors who tell you what's up.