Beltsville, MD, June 2010 – Summer BBQ season is upon us, but one thing that is sure to put a damper on the perfect picnic, is the possibility of food poisoning. When food is exposed to warmer temperatures for extended periods of time, it creates an environment that allows for the rapid growth of unhealthy bacteria such as E. coli, salmonella, pasteurella and listeria to name just a few of the virulent strains. And for those who decide to pick up their salad or burgers from a local deli, there is the added possibility of other harmful bacteria being present.
A recent article in AlterNet described the story of a young boy who became ill after eating a sandwich from a local restaurant—the sandwich turned out to be contaminated with Shigella sonnei, a bacteria transmitted via the fecal-oral route. The thought of fecal matter making its way to our food is a disgusting reality.
Many Americans are choosing healthier diet options and preparing healthier meals while at the same time contamination is on the rise. It’s not just hamburger meat and hot dogs that can be tainted, salads and veggie plates are increasingly tainted contaminated with pathogenic bacteria. In fact, food poisoning is on the rise in America. According to the Center for Disease Control, food borne diseases cause nearly 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year in the U.S. Even with increased diligence in improving workplace hygiene, food safety standards and increased regulation, major outbreaks of food borne illnesses still make the news on a frighteningly regular basis.
Fortunately, research shows that probiotics may offer significant benefits in countering food poisoning and addressing its related symptoms. The very nature of probiotic bacteria is to assist us in achieving a gut ecology that will resist the efforts of pathogenic bacteria to establish themselves and thereby make us ill. A study from University College in Ireland found that probiotic strains helped reduce incidence, severity and duration of diarrhea in pigs infected with Salmonella. Salmonella is a common cause of severe gastroenteritis in humans, and the study offers positive implications for humans and the food industry.
Taking Vidazorb® chewable probiotic supplements may improve the body’s ability to stave off food poisoning and mitigate the common symptoms of nausea and diarrhea. Some theories are that probiotics work to strengthen the intestinal lining, allowing it to act more efficiently as a barrier to harmful organisms. In addition, some strains of probiotic bacteria secrete antimicrobial substances, which in turn can destroy destructive bacteria.
Vidazorb® chewable probiotics require no refrigeration, so they can be taken anywhere that food is served, including outdoor bar-b-ques, fast food restaurants, cruise liners and vacation hotspots. The five billion CFUs per strain in each Vidazorb® chew works to keep the undesirable bugs under control. More can be learned about the power of probiotics at www.vidazorb.com.
Vidazorb® represents the development of superior shelf-stable, chewable probiotic formulations to provide essential support for core health needs. Research and development, together with a commitment to quality and efficacy, defines Vidazorb® as a brand of integrity and excellence. For more information, visit www.Vidazorb.com. For engaging, kid-friendly probiotic information, visit www.Zorbee.com. To learn more about the importance of, and science supporting, probiotics, visit http://www.youarewhatyouabsorb.com/.