Mardi 12 Fév 2008
Par yavertedas, Mardi 12 Fév 2008 à 15:22 GMT+2 dans Any
You can't tell whether a food is contaminated with E. coli by the way
it looks, smells or tastes. Most types of the bacteria Escherichia coli
(E. coli) are harmless. But a few nasty strains, such as E. coli
O157:H7, can cause serious food-borne illness. To protect yourself from
E. coli and other food-borne illnesses, follow basic food safety
guidelines. Rinse raw produce thoroughly. Wash your hands, utensils and
kitchen surfaces with hot, soapy water before and after preparing or
eating food. Keep raw foods separate from ready-to-eat foods. Cook your
food thoroughly, especially ground beef. Refrigerate or freeze
perishable foods promptly. Avoid unpasteurized juices, ciders and dairy
products. Don't drink untreated water from lakes or streams.
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Lundi 4 Fév 2008
Par yavertedas, Lundi 4 Fév 2008 à 20:03 GMT+2 dans Any
Smokers have a two-fold increased risk of developing colorectal polyps, the suspected underlying cause of most colorectal cancers (CRC), according to a study published in Gastroenterology, the official journal of the American Gastroenterological Association (AGA) Institute.
The results from this meta-analysis showed pooled risk estimates of 2.14 for current versus never smokers, 1.82 for ever versus never smokers and 1.47 for former versus never smokers. Ever smokers had a 13 percent increasing risk of polyps for every additional 10 pack-years smoked in comparison to never smokers. For example, an individual who smoked one pack of cigarettes per day for 50 years or two packs a day for 25 years had almost twice the probability for developing colorectal polyps compared to an individual who never smoked.
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