Thanks again to Ritual for sponsoring this video! I appreciate how they consider bioavailability with their supplements! (Just because you cram it down your gullet doesn't mean your body can use it.) Remember to click here ritual.com/ADAMRAGUSEA20 for 20% off your first month!
You forgot one of the largest sources of E. coli bacteria, shallow wells, maybe not common for the US but super common around the world. Statistically all wells that are less the 50 feet deep contain active E. coli bacteria.
Wow, sounds great, until you realize that dietary supplements are not regulated by the government and are not required to be accurate in their labeling. Which means, they can put rice flour in these probiotic supplements and you can't sue them.
I really dislike your relationship with Ritual. It always feels sleazy, and taking these supplements has no scientific backing as far as I'm concerned which is a sharp contrast to your usual content, which makes you look like a sell-out instead of a reliable source of information.
As QA for a meat production facility, thank you for covering this topic. My plant is almost entirely pork so some other good topics to cover would be the parasite Trichinella and the bacteria species Listeria monocytogenes. Also there's a fun combo between your last two videos: lactic acid fermentation to prevent pathogens in meat, a.k.a. salame.
A few years ago we had a severe Listeria outbreak in South Africa, with 200 dead - the worst recorded listeria outbreak. Enterprise, a food brand mostly making hot dogs, was the culprit. It took weeks to figure it out, because their products are absolutely everywhere. I remember researchers tasked with studying and containing the outbreak complain about the incredible inconsistency of listeria - half a hot dog could be completely clean, while the other half could be contaminated. Knowing definitively where the bacteria was present was a huge challenge.
Trichinella's been eliminated in the US, no? I know listeria is big, there was a big "controversy" when the FDA shut down an organic amish beef farm that kept getting Listeria outbreaks. Certain members of society blaming regulation for putting down small business when Listeria has a 10% fatality rate WITH modern medicine.
@@randomassortmentofthings Trichinella has been mostly eliminated in factory farms. Not in other sources of pork. The problem is mice and rats are carriers, and pigs are opportunistic omnivores; so if you have a "free range" pig, odds of conamination are not great for anyone eating it raw later.
Kind of an important fact I didn't see in the video. In med school here in Argentina we learned that the receptors that intercact with the toxin are more present in kids, so the official recomendation is to avoid ground beef in kids up to 5 years old.
Part of it too is that kids and elderly people generally have a higher stomach pH, which is to say it’s not as acidic as healthy adults. This puts them at higher risk for many fecal-oral transmitted infections.
Awesome video. I was one of the Jack in the Box E-coli kids in Seattle way back when. I was sick in the hospital for a month. I learned a bunch from this video.
The town I'm from in Scotland had one of the worst e. coli breakouts when 21 died from it in 96, it led to big overhauls in food safety in the country.
I remember that, 21 people died (mainly pensioners who had eaten steak pie at a church lunch and children eating cold meat at a birthday party). All traced back to one butcher in Wishaw who hadn't been following proper safety procedures. It was a horrible, easily preventable tragedy.
@@lwoods507 On a food hygiene course I was told that they did not know the difference between a biodegradable detergent and a biocidal one. Also were using the same equipment for raw and cooked products. I remember some reference to a 'cloth of the month' so I think they were not changing cleaning cloths appropriately.
That is so unbelievably shitty. It must be frustrating to think that one could die from something as seemingly benign as a salad. I'm very sorry for your loss. This world is chaotic.
Sorry to hear this sad thing. And we have more and more immunocompromised people. it's a pity the issue is not straightforward 'it's from meat'. No, and this video explains a lot about why. Cows shitting everywhere. Birds shitting everywhere. In Asia, bats shitting everywhere. Here in UK we have big ongoing problems with sewage discharges into rivers . . .
Good topic, I'm a molecular biologist, we routinely use E. coli to amplify plasmids (little circles of DNA) which we then put into different organisms. I've always been assured that the strains we use are non-pathogenic but I've never actually known why.
@@SimuLord the concept of a plasmid is a portion of dna separate from the main genome, often transferred between bacteria. Which is where bioshock got the term. External injection that gives you superpowers instead
Many of them are also genetically modified. One very common strain used in the lab is the E. Coli K12 strain. In it important factors for pathogenesis are absent, so you can’t get sick. Maybe you used this one?
We use dh5 alpha for DNA work and Bl21 for recombinant protein production. Though you're right, they are definitely modified and have probably had virulence factors knocked out. I don't know k12 (I mostly work with yeast) but possibly these strains are derived from each other or have had the same manipulations. It's interesting stuff, I'd quite like to work with prokaryotes.
Seeing the work people do when their passion is funded by graduate programs. I’m about a year away from my undergrad but seeing pieces of media like this and my own interaction with my professors reinforces my choice every day. It’s pretty cool how we are just in an edutainment renaissance with digital media now.
The internet has honestly hands down made education entertaining, I like that lil spin on words too edutainment (which shocked me to see autocorrect knew) I've gotten so much knowledge in a wide variety of subjects usually surrounding my hobbies from the web it's not even funny, heck even sourcing parts and equipment has gotten easier too.
unfortunately we are also in an edu-misinformation epidemic, and how do we poor souls know the difference? I can say 'I trust this channel, he does all that background research for me'. Someone else may have the same faith in a different channel that I would consider rubbish.
I almost died twice from Shigalosis. This lake where I live is extremely filthy, and the 2 times I went there, I contracted Shigalosis, once when I was 3, and the other when I was 5. I'm 25 now, and I still remember specifically "blacking out" (it was a seizure), and waking up in the hospital with an IV in my arm.
I was a kid during the Jack in the Box outbreak. We went to the local Jack in the Box anyway and the staff gave us the full resturant service like Jack was suddenly a sit-down place. They were that delighted to have customers. We weren't worried because we knew they were using different beef and being careful about cooking it.
@@FutureCommentary1 it's a bit different if you know the conditions of the fields the food was grown in, down in swfl I wouldn't sample anything because I've seen the workers shitting in the fields with my own eyes. Out in Colorado there's a lot more smaller family farms in my area who take better care of their employees and customers simply because they can't afford to do bad business in a small town. Meanwhile 40 miles east in the bigger cities the farmers are much more concerned with maximizing profits and quantity over quality.
That '93 outbreak was utterly devastating to Jack in the Box. I'm sure everyone old enough has stories of family refusing to eat at Jack in the Box ever again, or at least for outstandingly long periods of time. Even though it was incredibly geographically isolated, it was certainly the biggest media sensation over a food-borne illness I can remember.
And also one of the greatest public-relations flips of all time! I don't usually celebrate the 'marketing industry', but if not for Jack's re-branding and recovery, my friends and i wouldn't have had those delicious, "tacos" to munch on, after long parties in my college years. And my senior year, I started working in the food-service industry; but those Late Night Boxes were a horribl...y good dinner after working a Saturday double, then staying awake the rest of the night to work on a paper
Just wanna say that Lauren is a breath of fresh air.. i loved listening to both of you guys on the podcast! Its good to have her on every once in a while ! She's adorable!
hey. I just want to share my story with e. coli as a young child. i got it from a contaminated apple. well I was 3 years old in the early 2000s and it started with strong diarrhea and... blood in it. my doctor got me INSTANTLY in to the hospital ( he was one of 2 people who saved my life). within a week things got VERY serious. I had kidney failure, problem with my pankreas. dehydration, still blood in it. a female doctor insisted to get me to a better hospital with a special dialysis. but the others wanted to transport me with a normal ambulance but she wanted to fly me with a helicopter. thanks to german health insurence we could do it. i was reanimated 3 times in the helicopter. within a few weeks I fully recovered. my kidneys are working just fine again. i dont need any medications. but my life was never the same. I had / have serious PTSD. I still have panic attacks when i just think about hospitals. and my imunesystem was terrible for almost 15 year. its better today but i am still sick very often. I was always a slim child but after that i got very overweight. today i am sadly at 150 kg (but i am fighting it now!). i am a total hygiene freak with my hands and i was them at least 15 - 20 times a day. but over all i am happy to be allive. these two doctors saved my life and i am so greatfull. thank you for this great video Pascal
I really can't wait for the raw flour video. I tried doing the research myself but ended up with so many dead ends and not even a good conclusion on if heat-treated flour is truly safe or not.
I'm not sure why you'd want to eat raw flour anyway. I've tried it and it's gross. Maybe there's some dish out there that involves it, but I can't, for the life of me, think of one. That's a long way of saying, does it even matter if you're not going to do it anyway?
@@ChefSalad heat treated flour is used for edible cookie dough, so while maybe you don't wanna eat it raw on its own, there are applications for heat treated flour
I’m definitely interested as well. It’s not so much that I want to eat raw flour (I have had raw cookie dough but I don’t make it), but just that I’m not really used to treating it as a cross contamination risk. Baking, rolling dough out, we get it all over the place and sure I clean up in the end but I don’t worry if there’s still a bit on my clothes as I go about my business. Heck we used to throw it at each other when I was a kid. Then again people used to put raw steaks on their bruises so I guess we all have to change sometimes!
A few years ago I got something horrible off some frozen yakisoba noodles from Costco. Being a big fan, I was happy to see them for sale at our local costco. I cooked some up, and they tasted fine, but what happened next was anything but fine. I hadn't eaten anything else unusual or risky in the time leading up to this, so I'm fairly confident that it came from these noodles. Luckily it started on a Friday night. I already suffered from IBS, but compared to when I was young, it's much milder now and doesn't usually kick off anywhere near as much. I had never been this ill before and never been this ill since, thankfully. I ended up spending the entire weekend on my feet, leaning against a wardrobe in the bedroom near the bathroom. I could not sit down, nor lay down because the change in body position would cause a violent need to get to the bathroom. I slept standing up against the wardrobe/tall dresser. It was the only position that I could really reliably be in that didn't make it worse. I do believe I had access to pepto bismol then and it did nothing to touch this. I mostly got by on sips of water, and the occasional saltine. Needless to say, I threw the rest away.
I once got infected with norovirus (during the covid pandemic, go figure). I had stomach cramps for a week. I couldn't eat, sleep or focus on anything. Sure, it could have been worse, but that week felt like an eternity. Medications barely worked, even if they did, only for 1-2 hours. I wouldn't wish it on my worst enemy...
I still remember the E Coli outbreak in Lettuce back in 2017 when I worked for walmart. We tossed EVERY packaged salad and lettuce item we had. Not even employees were allowed to take them, like normal
Yeah, about five years ago I got what I thought was a bad case of food poisoning. It got worse very quickly, though, and I went to a minor emergency clinic to see what they could do for me. Turned out my kidneys were shutting down. I was quickly put on an ambulance and then got to spend a week in the ICU of a major hospital. I have an autoimmune disease that has left me with a compromised immune system. While I didn’t get QUITE as sick as some children or elderly people get, I was still quite sick and had to have several rounds of dialysis before my kidneys recovered. They never gave me antibiotics, either, which I didn’t really understand at the time but now I do! We never figured out where the bacteria came from, though. No other cases were reported in the area during the time I was hospitalized. It could have been ground beef, or it could have come from raw vegetables that weren’t properly washed. Let’s just say that I wash everything very thoroughly now and I cook ground beef until it’s very, very well-done.
Adam, when she says “Brazilian Burger”, she’s probably referring to a regional fast-food called Xis (read as “chees”). It’s only known in the southern most state (Rio Grande do Sul, where’s she’s from) and maybe in the state up north. It’s a delicious fast food, give it a try. Look up for recipes for “Xis-Salada, “Xis-Bacon” or “Xis-Coração” (normal, with bacon or with chicken hearts). It’s basically a large, slightly sweet, round bread, cut in half. Inside we put mayo, ketchup, diced tomatoes, peas, corn, fried egg, cheese, burger patty (usually well done, so it’s harder to chew) and the extras (bacon or chicken heart for example). Sometimes there’s lettuce as well, but it gets soggy.
This is the only channel where I actually watch nearly all of the promotional bits. You transition so smoothly, and present in such an interesting way, that I watch. Finger hovering over the screen to skip, I end up watching the whole thing. Good job, you!👍
I think people forget e coli doesn't just kill. A friend of mine caught it as a 6-month-old baby, went into organ failure, survived but with permanent kidney damage, and by the age of 30 was on dialysis until receiving a donor kidney at the age of 35. She chose not to have children in case she died and left them motherless. She has to take a cocktail of medicines daily for the rest of her life to prevent rejection, which means her immune system is really compromised and she gets ill all the time, which has led to loads of relationships failing as her partners can't cope. The impact is immense! Really, it's not just about the risk of dying. Thanks for your vid, Adam.
I had norovirus 11 times before the age of 16. I'm just the kind of person who will get sick from the smallest exposure to norovirus, even if the person who exposed me isn't symptomatic and never will be from that infection (can you even call it an infection if you're asymptomatic?). The same is true for my dad and my brother, while my mom is seemingly immune to it - never got it once in her entire life, so when we three males in the family were all stuck on the shitter, she was the one getting groceries and cooking meals for all of us. Usually dad was the cook 4~5 days a week, but when the annual norovirus infection rolled around, she took over for a week or so. I once got it on the last day of a vacation trip, and ended up probably infecting the entire planeful of people on all three legs of the flight back - and my dad and my brother once I got back, that goes without saying. That time I was still toilet-bound for half a week after the rest were done with it, meaning almost two weeks in total for me. Not fun.
E coli (type 0157) nearly killed me back in 2006 (I was 6), I live in rural scotland and went to a farm fair with my family, most likely I touched the grass where cattle had been and then ate something with my hands. most people would have been fine but I had undiagnosed celiac disease giving me a weakened immune system, it led into Hemolytic Uremic Syndrome and fully shut down my kidneys. On the plus side my hospital room had a great view of the helipad at my local infirmary, and watching the helicopters (which I later found out were occasionally there to take me to the childrens hospital in glasgow for dialysis, but I always recovered just enough that it wasnt necessary, and they took someone else) but all those hours of watching helicopters land and take off led me to one of my greatest passions, aircraft
Around here E.coli comes up more in regards to pork - and because pig manure is a thing farmers like, it also comes up around vegetables and swimming in lakes whenever there's been lots of rain and river flooding. Remember it being a near constant warning and worry growing up in the 90's and 2000's, whereas beef was more concerned with "mad cow disease".
This was a very good/educational video. The only animal flesh I've ever been seriously sick from was chicken, and I got slightly sick from beef one time, and I don't know but for some reason I feel like seafood food poisoning would just be the absolute worst LOL especially if it's ciguatera. That shit cannot only get you super sick like Dr swan, but it can also linger for months and even after it has ran its course, you can't drink coffee or alcohol or eat things like nuts among other things for 6 months after recovery (no booze of caffeine for half a fkn year. That's sht is the devil). it can also cause seizures and other neurological problems on top of the diarrhea and vomiting. What's even scarier about that is it is completely undetectable; smell, sight, taste, there's no way to detect it, and there is no method of storage or cooking that can kill it either; flash freezing or frying or cooking the living shit out of it will not kill ciguatera, and so many types of fish carry it.
I work for a food testing facility and one of our biggest clients is a beef processing facility. Everyday we receive samples from each cow they butcher that day. Testing is completed within 24 hours and results are given to the client. We have no say whether or not they recall or cancel their shipment but our testing is done fast enough so that they have the option to do so if positive samples are found. The type of testing we do is meant to prevent out breaks before they can occur.
Side note: Glad you brought up the end of the sponsor spot. The one problem with trying to flow into talking points smoothly is that it's hard for some listeners to be able to tell when said talking point is over and we're back to the main topic.
I currently have E-coli (and Cdiff!) infection. Taking an antibiotic called vancomycin. NO CLUE when or where I caught either bacteria, but I do have chronic gastro issues plus had a surgery on my foot earlier this year. (Ohio, USA)
how did you find out you had both? i hate doctors,so if you could tell me how exactly you tested for it,i would really appreciate it :p i wish you good health,and hope youll get better :)
I really appreciate your kitchen scientist approach to youtube uploads. You are the foremost provider of usable content. Thank you! Have another "like".
When I was in 7th grade, in 1971, the student teacher in my biology class was talking about E. coli, and she said, “This is a bacteria we’re probably going to see problems with in the future.”
How about a full episode on botullism? How to test for it? How to avoid it with humidity >10% and no/low oxygen? Can we just air it out? Is there a specifc ph range that is safe? The use of oxygen absorbers or silica packs are how people are looking to long term store food, should we consider something else? nitrogen? This topic is talked about for storage of grains, dried foods, herbs (culinary and medicinal), canning, fermenting, etc... fear of botullism seems to be the first reason anyone is hesitant to start preserving their own food. Can you deep dive for answers?
@@willek1335 people often use symbiosis to mean a mutualisticly beneficial relationship when symbiosis is an umbrella term. Technically a parasite and it’s host have a symbiotic relationship.A mutualistic relationship is where both organisms benefit.
@@lizardlasso9924 Ah I see. So symbiotic is basically a relationship. Mutualistic and parasitic are sub groups that describe what kind of relationship. For example, 2 couples can have two relationships, but a mutualistic relationship is one that benefits both partners. A parasitic relationship is one where one gains at the cost of the other. They're both relationships, but different. I took that to the human level, simplified, but I guess it sorta makes sense. It's cool that he uses the precise word like that. It tells you he's paying attention to details that other content creators may not see as necessary.
Currently work with Jack in the Box as a food safety advisor and trainer and I can tell you that since the 1993 outbreak there have been massive changes to the way the company operates and those changes were adopted across the board, most notably the development of the HAACP system of frequent and documented checks of the operation daily and the culture change around the handling and serving of beef. Very interesting to see what I work with daily features here!
In Gary Job Corps in the 90s, there was a super bad case of shigella that got every kid sick, we had like a 90 person infirmary with over 800 folks in cots, lined person to person and you know what flowed down the hallway like a small river of stink. Super fun times.
I caught E Coli when I was 12. To this day we still don’t know how (I’m a very cleanly person, there weren’t any outbreaks in my area at the time and we rarely ate fast food back then). The CDC actually came by to ask a bunch of questions lol. I guess I was lucky, because while that week definitely wasn’t fun and consisted mostly of me camping out by the toilet waiting for bloody shits, my kidneys were fine and I recovered within the week with no long term issues.
As a microbiologist I was hoping you would mention that Shigella _is_ E. coli, though apparently even wikipedia doesn't know this. A great video regardless :)
I see this becoming an issue since we are now " mechanically tenderizing " steak cuts . They are piercing the meat with needles to tenderize it at the factory . This leads to consumers undercooking steaks not knowing they should cook it to a higher temp . Yes even steaks are not 100% safe
I got e-coil poisoning when I was 14, spent a week in the hospital and took months to recover went from 113lbs to 79lbs, I’m 40 now and have crohns. It’s not something you want to catch.
Can you do a video about oleo-saccharum? I often see confusing and conflicting information about how it's made-- some people claim that solid sugar is pulling essential oil out of citrus peels through osmosis, and I haven't found any good sources on the mechanics for how oleo-saccharum is made, and what the actual composition of the syrup actually is.
Here in the Uk, we have certain antibiotics that are supposed to be banned for giving to animals because they form part of treatment for humans who get infected with, for example, salmonella. In dodgy parts of Europe, they are known to give human intended antibiotics to animals. This means that when children and old people get food poisoning, like salmonella, the antibiotics that should work, don’t. This was how it was described to me. People who run chicken farms in the uk, I personally know, have gone abroad to get Baytril and bring it home in their cars as they wanted to treat their flocks. Dodgy af. I tend to cook all my food till it falls from the bone, or I personally know the farmer and the number tag of the beast ( fortunately I live in a rural area) I don’t trust many.
I was born in the 80s in Brazil. I remember one time I was 5 years old and I was so sick with a stomach virus I had to be taken to the pediatrician at least twice that I remember. And then when I was in my early teens in the early 90s I had a horrific case of stomach virus. And then in 2012 I got a stomach virus after visiting a family member that had stomach surgery. I was gonna comment that and then I saw that she is Brazilian too. I cant say Im surprised. Food safety here was non existent. Food didnt have expiration date until the early 90s.
Got a question - is it better to let the body do the work of excreting out foreign material as part of diarrhea for couple of days or so rather than treating it with anti microbial or anti diarrhea drugs that can cause adverse reaction from the bacteria that releases toxins and can cause further damage? Long ago, I first came to know about ecoli infection from the Medical Detective show series. A teenage kid suffered dysentery like symptoms after returning back from camping, to which he took OTC antidiarrhea drugs. As mentioned in this video, these drugs sometimes cause worse reaction as ecoli can release toxins as defense mechanism. By the time, the patient showed up at the hospital, the symptoms were similar to Dr. Karla with kidney problems. The symptoms got worse for that kid where the toxins in the blood caused systemic failure in multiple organs before doctors figured out it was the toxins from ecoli causing the issue. The patient himself remembered that he ate a small piece of undercooked patty at camp. The show mentioned that ant diarrhea drugs further constrained the body's ability to 'flush' the bacteria out. That's why I have the above question. Here's the episode - th-cam.com/video/Gqq13SAtgYc/w-d-xo.html Between, the kid was treated with plasma transfusion to get the toxins out of the body - very experimental in mid 90s, something that was done recently more regularly in covid treatment.
I agree with you. I am a natural therapist. But you have to go on how well the person is coping, and are they staying hydrated. They have to know how to check for that, and manage it. They have to be capable of looking after themselves especially if they live alone. These things can change fast.
This is great I had campylobacter 4 weeks ago, I have been regrowing my gut botanicals and now training my toilet times. When I go to my Inlaws over the drink I get dysentery every time. I work with a client that has helicobacter pylori and he is a big BIG man (Watching a bloke walk around confused or emotional because toilet time is constant and burdening for the body). Heavy lifters will know of the amount of energy used when you're eating and crapping 6 meals a day. It is very important to not only learn of one end but the middle and tail end. Bravo.
My favorite E. Coli control mechanism I heard about fast food plants doing is if they find contamination, they not only throw away that batch, but also the batch before and the batch after. Just in case.
The health safety standards at chipotle are something else, cuz every day I worked there I had to sign in saying I was healthy to work. Because of how much raw and ready to eat food we were handling every day, it made sense that outbreaks were more likely than other fast food places
What's the best way to wash veggies (and fruit)? Most people I know say they just rinse them, but I`ve heard some people say you have to wash them with soap or soak them in a water and vinegar solution for a while.
Would love a video on C. difficile It’s not necessarily food related, but it’s a fascinating bacteria that has an… interesting cure aka “poop transplants”
The related food pathogen Clostridium perfringens is actually used as a naturally occurring leavening agent in salt-rising bread in the Appalachian Mountains
I have to say i'm pretty surprised to see adam having a sponsor selling a product so closely related to the topic of the video. So much so that he has to mention that the content outside the explicit ad is not an ad. I'd say it's a sign that it wasn't a great idea.
A lifelong friend of mine, and her son, were in Seattle for a gymnastics event, and unfortunately, ate at that Jack in Box on their way back to Coeur d' Alene. They were SO sick, her son and her hospitalized. Not to the point of organ failure, thank the gods. But she has had gut problems ever since. Her son, I think, is fine now. She will rarely eat a burger and if she does, it had better be crispy and near black. She prefers hot dogs now. 😉 You know, it's funny. I was thinking about your last video this morning, about splatter and the meatballs. And how you segued that into talking about the bacteria resistant keyboard. It struck me at the time, when you said, "We've probably all done that 'not so thorough hand wash..." I thought, "No, Adam. Not all of us, especially with ground meat. I am so meticulous, I scrub and scrub everything twice and use bleach at the end. Maybe that comes from my friend's experience, but I am also very interested in science and raising animals and growing crops, so, it is on my radar.
Hot dogs come with their own set of problems though of course, most notably it's said that they are filled with carcinogens. Also they're one of the biggest choking hazards due to their size and shape.
I'm actually in Brazil visiting relatives this week. I've been eating lots of fruits and eating a lot of different foods I don't have in New England. I have mild diarrhea from all the fruit. I try to wash thoroughly and I don't eat much meat anyway but I try to be careful nonetheless
I've heard some steaks are tenderized before sale as raw meat by puncturing with needles. Do they do anything special to avoid cross-contamination risk?
I remember there being an E. Coli outbreak in Buenos Aires in the early 00s. I remember it was all over the news because someone's kid died. Apparently it was due to just one McDonald's employee that they ended up firing because he didn't follow proper sanitation guidelines.
As a Canadian, I found it absurd when I learned that people get rare burgers in the US. Restaurants here literally will no serve a rare burger (at least on purpose) even if you ask for it. As far as we're concerned a rare burger is an under cooked burger.
I've never had an e coli infection but I did get giardia from tainted drinking water one time. It was... rough. "Explosive" and "frothy" are the two adjectives I'd use.
When people say "wash your veggies" are we assuming they are rinsing them in water? Is this supposed to get rid of e. coli? Or does it just get rid of most?
12:01 How is washing veggies gonna help us against STEC? If the veggies are contaminated, no amount of washing will sterilize them. The remaining pathogens may cause disease especially with elderly and immunocomprimised. The bottomline is the veggies have to be free of pathogens at the first place.
I think I may have got this when I was about 12. I remember having the shits and passing blood for like 2 months and legit thinking I was going to die. It took about a year for my gut to feel mostly normal again but 18 years later I still have digestive issues.
Amazing that Henry V almost died from an arrow to the face if not for a special device invented just for him to extract the arrow from his cheek, only for him to die nearly 20 years later from a little bacteria. I'm thankful technology has continuously improved to save us from the tiny killers, too.
Hey Adam, in a good number of videos now you've explained why ground beef is less safe cooked medium rare as opposed to entire cuts of muscles. Is there any data to quantify how much less safe? I agree based on the simple anatomical fact that it would be a greater risk but as someone who loves a good medium hamburger it'd be great if I could reference some data to be more informed about my choice.
@@untamedbacon Not sure where you're located, but I've usually seen the price per lb as comparable to a good quality beef, which you might look into anyways if worried about e. coli.
@@languagechefcorey Good point about the high quality beef comparison. My reason for asking the question was to assess if I should be worried about Ecoli in my once quarterly medium rare burger. With less than a hundred Ecoli cases a year in the US even if burgers are 20 times more dangerous than steaks I feel okay with that risk.
Ritual still isn't my favorite sponsor of yours but I appreciate that at least you're advertising the purported benefits of the supplements in this one.
What if I buy prepared salads (either in restaurants or just washed and sliced mixes in a bag from grocery stores, ready for consumption)? Should I trust they are being washed thoroughly enough by another person or machine? On some of those packeted salad mixes they even say "washed 4 times", whatever that means. Also, are processed meats safe regarding that part?
Thank you for this video. I'm an adult. In 2021, I got sick with shiga-toxin E.coli 1.5 days after major foot & ankle surgery. I think I got it from an undercooked cabbage roll I'd eaten 4 days prior to symptoms. It was not fun & I'm thankful I didn't end up in the hospital.
Hello I just got found out I have it and I’m 32. I got fatigued, sensitivity to light and disorientation. It’s been a month no answers yet. How long did it take for you to recover?
@@adrianyarbough hello I test it positive in shiga Like toxin E coli and I don't no that I had a intestinal inflammation from it or not , So please can you tell me more about your experience and How we can recover
It's kind of impossible to say whether Henry V died in a dysentery caused by E. coli, specifically, because we cannot do a microbiological examination on his excrement. Retrospective diagnoses are like that, they are usually guesses.
Thanks again to Ritual for sponsoring this video! I appreciate how they consider bioavailability with their supplements! (Just because you cram it down your gullet doesn't mean your body can use it.) Remember to click here ritual.com/ADAMRAGUSEA20 for 20% off your first month!
You forgot one of the largest sources of E. coli bacteria, shallow wells, maybe not common for the US but super common around the world. Statistically all wells that are less the 50 feet deep contain active E. coli bacteria.
Wow, sounds great, until you realize that dietary supplements are not regulated by the government and are not required to be accurate in their labeling. Which means, they can put rice flour in these probiotic supplements and you can't sue them.
I really dislike your relationship with Ritual. It always feels sleazy, and taking these supplements has no scientific backing as far as I'm concerned which is a sharp contrast to your usual content, which makes you look like a sell-out instead of a reliable source of information.
Thanks Ragussy
I love your videos Adam, but this kind of thing is pure sellout. Find another way before you lose your credibility.
As QA for a meat production facility, thank you for covering this topic.
My plant is almost entirely pork so some other good topics to cover would be the parasite Trichinella and the bacteria species Listeria monocytogenes.
Also there's a fun combo between your last two videos: lactic acid fermentation to prevent pathogens in meat, a.k.a. salame.
A few years ago we had a severe Listeria outbreak in South Africa, with 200 dead - the worst recorded listeria outbreak. Enterprise, a food brand mostly making hot dogs, was the culprit. It took weeks to figure it out, because their products are absolutely everywhere.
I remember researchers tasked with studying and containing the outbreak complain about the incredible inconsistency of listeria - half a hot dog could be completely clean, while the other half could be contaminated. Knowing definitively where the bacteria was present was a huge challenge.
Trichinella's been eliminated in the US, no? I know listeria is big, there was a big "controversy" when the FDA shut down an organic amish beef farm that kept getting Listeria outbreaks. Certain members of society blaming regulation for putting down small business when Listeria has a 10% fatality rate WITH modern medicine.
Pork is a partyhouse for parasites and harmful bacteria lol. He should definitely cover it
@@gabrielfraser2109 That's where the stomacher comes in.
@@randomassortmentofthings Trichinella has been mostly eliminated in factory farms. Not in other sources of pork. The problem is mice and rats are carriers, and pigs are opportunistic omnivores; so if you have a "free range" pig, odds of conamination are not great for anyone eating it raw later.
Kind of an important fact I didn't see in the video. In med school here in Argentina we learned that the receptors that intercact with the toxin are more present in kids, so the official recomendation is to avoid ground beef in kids up to 5 years old.
To be honest most things are more dangerous for kids and elders.
What an interesting fact. Do you know why that's the case? I guess they have more receptors for better absorption of good stuff?
Thanks for this, I’m gonna keep it in the back of my mind for whenever I have kids.
I suppose this recommendation against eating ground beef by kids younger than 5 yrs old is by Argentinian authorities?
Part of it too is that kids and elderly people generally have a higher stomach pH, which is to say it’s not as acidic as healthy adults. This puts them at higher risk for many fecal-oral transmitted infections.
Awesome video. I was one of the Jack in the Box E-coli kids in Seattle way back when. I was sick in the hospital for a month. I learned a bunch from this video.
Damn
I am impressed that Dr Carla Schwan studied in my hometown here in Brazil. It is awesome that she is a great researcher!
Aaaeee Brasil!! 🇧🇷🇧🇷🇧🇷🇧🇷 Voa!
Engraçado demais como ela fala em um inglês mt bom, mas ainda tem o jeito BR de falar, pode ver naquela parte em que ela dá um risada, BR até o talo
I’m in medical school and this really was a great review of E. coli, shiga toxin, and hemolytic uremic syndrome
Adam's E. coli review: 3/10, would not recommend unless they're making Vitamin K2 for you.
@@ahriik 😂😂
Lol just did these enteric and other positive RNA FROM sketch micro today for medschool today
Lol same here currently in our GI block and did a double take
This comment feels like it belongs on a chubbyemu video
Babe wake up, new A-Rag video just dropped.
A-rag is the best name for A-rag
If you ever say that again I will begin living in your walls and eating your food in the middle of the night 👺
He is henceforth called A-rag
She gonna be disappointed if you wake her up for an Adam video.
@@whyis_hehere6638 I’m in your walls
Dr Carla Schwan made my day. I am Brazilian to, from the same state as her, and it was really cool to feel represented. Thanks Adam and Carla
The town I'm from in Scotland had one of the worst e. coli breakouts when 21 died from it in 96, it led to big overhauls in food safety in the country.
I remember that, 21 people died (mainly pensioners who had eaten steak pie at a church lunch and children eating cold meat at a birthday party). All traced back to one butcher in Wishaw who hadn't been following proper safety procedures. It was a horrible, easily preventable tragedy.
@@lwoods507 On a food hygiene course I was told that they did not know the difference between a biodegradable detergent and a biocidal one. Also were using the same equipment for raw and cooked products. I remember some reference to a 'cloth of the month' so I think they were not changing cleaning cloths appropriately.
Oi’m sco’ish
Thanks for this. I actually lost my brother just last month from an E.Coli infection. He was immune compromised and ended up getting it from a salad.
I am so sorry for the pain this is causing you. How awful.
That is so unbelievably shitty. It must be frustrating to think that one could die from something as seemingly benign as a salad. I'm very sorry for your loss. This world is chaotic.
Sorry to hear this sad thing. And we have more and more immunocompromised people. it's a pity the issue is not straightforward 'it's from meat'. No, and this video explains a lot about why. Cows shitting everywhere. Birds shitting everywhere. In Asia, bats shitting everywhere. Here in UK we have big ongoing problems with sewage discharges into rivers . . .
Good topic, I'm a molecular biologist, we routinely use E. coli to amplify plasmids (little circles of DNA) which we then put into different organisms. I've always been assured that the strains we use are non-pathogenic but I've never actually known why.
@@SimuLord the concept of a plasmid is a portion of dna separate from the main genome, often transferred between bacteria. Which is where bioshock got the term.
External injection that gives you superpowers instead
Many of them are also genetically modified. One very common strain used in the lab is the E. Coli K12 strain. In it important factors for pathogenesis are absent, so you can’t get sick. Maybe you used this one?
We use dh5 alpha for DNA work and Bl21 for recombinant protein production. Though you're right, they are definitely modified and have probably had virulence factors knocked out. I don't know k12 (I mostly work with yeast) but possibly these strains are derived from each other or have had the same manipulations. It's interesting stuff, I'd quite like to work with prokaryotes.
@@quentin-v9d I couldn't help but think of Dead Space when I read 'recombinant' in your comment. Cool stuff, by the way, thanks for the info!
Seeing the work people do when their passion is funded by graduate programs. I’m about a year away from my undergrad but seeing pieces of media like this and my own interaction with my professors reinforces my choice every day. It’s pretty cool how we are just in an edutainment renaissance with digital media now.
The internet has honestly hands down made education entertaining, I like that lil spin on words too edutainment (which shocked me to see autocorrect knew)
I've gotten so much knowledge in a wide variety of subjects usually surrounding my hobbies from the web it's not even funny, heck even sourcing parts and equipment has gotten easier too.
Edutainment - never seen that word before but I think it’s now one of my favourites. Thank you
Ragussy is the way
unfortunately we are also in an edu-misinformation epidemic, and how do we poor souls know the difference? I can say 'I trust this channel, he does all that background research for me'. Someone else may have the same faith in a different channel that I would consider rubbish.
@@mummer7337 please stop
I almost died twice from Shigalosis. This lake where I live is extremely filthy, and the 2 times I went there, I contracted Shigalosis, once when I was 3, and the other when I was 5. I'm 25 now, and I still remember specifically "blacking out" (it was a seizure), and waking up in the hospital with an IV in my arm.
That sucks. I hope that lake is clearly marked now so new kids don't end up like that.
@@willek1335 it's labeled as a biohazard now.
What’s the name of the lake ?
@@fiorettiduseigneurcapybara2492 Not doxxing myself, sorry.
Ways to get shigella'd:
1. Eat at McDonald's at peak hours
2. Beseiged
one being far more likely of course, and we know which one that is
shigella’d is making me laugh hahahahaha
I was a kid during the Jack in the Box outbreak. We went to the local Jack in the Box anyway and the staff gave us the full resturant service like Jack was suddenly a sit-down place. They were that delighted to have customers. We weren't worried because we knew they were using different beef and being careful about cooking it.
I got E. Coli poisoning about 10 years ago and it was possibly the most miserable week of my 47-year-old life. Wash your grapes before you eat them!
I see people picking raw fruits (like grapes) at the grocery store or farmers market and sampling them. I shudder.
@@FutureCommentary1 it's a bit different if you know the conditions of the fields the food was grown in, down in swfl I wouldn't sample anything because I've seen the workers shitting in the fields with my own eyes. Out in Colorado there's a lot more smaller family farms in my area who take better care of their employees and customers simply because they can't afford to do bad business in a small town. Meanwhile 40 miles east in the bigger cities the farmers are much more concerned with maximizing profits and quantity over quality.
That '93 outbreak was utterly devastating to Jack in the Box. I'm sure everyone old enough has stories of family refusing to eat at Jack in the Box ever again, or at least for outstandingly long periods of time. Even though it was incredibly geographically isolated, it was certainly the biggest media sensation over a food-borne illness I can remember.
Right? A friend of mine almost lost her mom, who was hospitalized for weeks. No fast food burger seems worthwhile having seen that firsthand.
And also one of the greatest public-relations flips of all time! I don't usually celebrate the 'marketing industry', but if not for Jack's re-branding and recovery, my friends and i wouldn't have had those delicious, "tacos" to munch on, after long parties in my college years. And my senior year, I started working in the food-service industry; but those Late Night Boxes were a horribl...y good dinner after working a Saturday double, then staying awake the rest of the night to work on a paper
I'd never even heard of the place...
@@Great_Olaf5 Where on earth do you live?
@@Tinil0 Michigan
Just wanna say that Lauren is a breath of fresh air.. i loved listening to both of you guys on the podcast! Its good to have her on every once in a while ! She's adorable!
hey. I just want to share my story with e. coli as a young child. i got it from a contaminated apple. well I was 3 years old in the early 2000s and it started with strong diarrhea and... blood in it. my doctor got me INSTANTLY in to the hospital ( he was one of 2 people who saved my life). within a week things got VERY serious. I had kidney failure, problem with my pankreas. dehydration, still blood in it. a female doctor insisted to get me to a better hospital with a special dialysis. but the others wanted to transport me with a normal ambulance but she wanted to fly me with a helicopter. thanks to german health insurence we could do it. i was reanimated 3 times in the helicopter. within a few weeks I fully recovered. my kidneys are working just fine again. i dont need any medications. but my life was never the same. I had / have serious PTSD. I still have panic attacks when i just think about hospitals. and my imunesystem was terrible for almost 15 year. its better today but i am still sick very often. I was always a slim child but after that i got very overweight. today i am sadly at 150 kg (but i am fighting it now!). i am a total hygiene freak with my hands and i was them at least 15 - 20 times a day.
but over all i am happy to be allive. these two doctors saved my life and i am so greatfull.
thank you for this great video
Pascal
I really can't wait for the raw flour video. I tried doing the research myself but ended up with so many dead ends and not even a good conclusion on if heat-treated flour is truly safe or not.
I'm not sure why you'd want to eat raw flour anyway. I've tried it and it's gross. Maybe there's some dish out there that involves it, but I can't, for the life of me, think of one. That's a long way of saying, does it even matter if you're not going to do it anyway?
@@ChefSalad heat treated flour is used for edible cookie dough, so while maybe you don't wanna eat it raw on its own, there are applications for heat treated flour
@@ChefSalad Raw cookie dough is probably the most common
@@purplegill10 That answers my question. And also sounds kind of gross to me, but I can see how some people might like it. To each their own, I guess.
I’m definitely interested as well. It’s not so much that I want to eat raw flour (I have had raw cookie dough but I don’t make it), but just that I’m not really used to treating it as a cross contamination risk. Baking, rolling dough out, we get it all over the place and sure I clean up in the end but I don’t worry if there’s still a bit on my clothes as I go about my business. Heck we used to throw it at each other when I was a kid.
Then again people used to put raw steaks on their bruises so I guess we all have to change sometimes!
A few years ago I got something horrible off some frozen yakisoba noodles from Costco. Being a big fan, I was happy to see them for sale at our local costco. I cooked some up, and they tasted fine, but what happened next was anything but fine. I hadn't eaten anything else unusual or risky in the time leading up to this, so I'm fairly confident that it came from these noodles. Luckily it started on a Friday night. I already suffered from IBS, but compared to when I was young, it's much milder now and doesn't usually kick off anywhere near as much. I had never been this ill before and never been this ill since, thankfully.
I ended up spending the entire weekend on my feet, leaning against a wardrobe in the bedroom near the bathroom. I could not sit down, nor lay down because the change in body position would cause a violent need to get to the bathroom. I slept standing up against the wardrobe/tall dresser. It was the only position that I could really reliably be in that didn't make it worse. I do believe I had access to pepto bismol then and it did nothing to touch this. I mostly got by on sips of water, and the occasional saltine.
Needless to say, I threw the rest away.
I once got infected with norovirus (during the covid pandemic, go figure). I had stomach cramps for a week. I couldn't eat, sleep or focus on anything. Sure, it could have been worse, but that week felt like an eternity. Medications barely worked, even if they did, only for 1-2 hours. I wouldn't wish it on my worst enemy...
i had something very similar during covid pandemic. i thought it might have just been a weird case of the vid but now i think it was Noro
I still remember the E Coli outbreak in Lettuce back in 2017 when I worked for walmart. We tossed EVERY packaged salad and lettuce item we had. Not even employees were allowed to take them, like normal
Yeah, about five years ago I got what I thought was a bad case of food poisoning. It got worse very quickly, though, and I went to a minor emergency clinic to see what they could do for me. Turned out my kidneys were shutting down. I was quickly put on an ambulance and then got to spend a week in the ICU of a major hospital. I have an autoimmune disease that has left me with a compromised immune system. While I didn’t get QUITE as sick as some children or elderly people get, I was still quite sick and had to have several rounds of dialysis before my kidneys recovered. They never gave me antibiotics, either, which I didn’t really understand at the time but now I do!
We never figured out where the bacteria came from, though. No other cases were reported in the area during the time I was hospitalized. It could have been ground beef, or it could have come from raw vegetables that weren’t properly washed. Let’s just say that I wash everything very thoroughly now and I cook ground beef until it’s very, very well-done.
I am a food sci major at K-State! Your channel gives me hope and helps fuel my academic passion!
Great major! I am a PhD in Food Science :)
Adam, when she says “Brazilian Burger”, she’s probably referring to a regional fast-food called Xis (read as “chees”).
It’s only known in the southern most state (Rio Grande do Sul, where’s she’s from) and maybe in the state up north.
It’s a delicious fast food, give it a try. Look up for recipes for “Xis-Salada, “Xis-Bacon” or “Xis-Coração” (normal, with bacon or with chicken hearts).
It’s basically a large, slightly sweet, round bread, cut in half. Inside we put mayo, ketchup, diced tomatoes, peas, corn, fried egg, cheese, burger patty (usually well done, so it’s harder to chew) and the extras (bacon or chicken heart for example). Sometimes there’s lettuce as well, but it gets soggy.
This is the only channel where I actually watch nearly all of the promotional bits. You transition so smoothly, and present in such an interesting way, that I watch. Finger hovering over the screen to skip, I end up watching the whole thing. Good job, you!👍
Your channel keeps getting better and better. Absolutely love all your content, keep up the GREAT work!
I think people forget e coli doesn't just kill. A friend of mine caught it as a 6-month-old baby, went into organ failure, survived but with permanent kidney damage, and by the age of 30 was on dialysis until receiving a donor kidney at the age of 35. She chose not to have children in case she died and left them motherless. She has to take a cocktail of medicines daily for the rest of her life to prevent rejection, which means her immune system is really compromised and she gets ill all the time, which has led to loads of relationships failing as her partners can't cope. The impact is immense! Really, it's not just about the risk of dying. Thanks for your vid, Adam.
Wow 😢💯💯 that’s horrible. Wondering if certain ppl also spread it to someone else by certain practices they engage in
I had norovirus 11 times before the age of 16. I'm just the kind of person who will get sick from the smallest exposure to norovirus, even if the person who exposed me isn't symptomatic and never will be from that infection (can you even call it an infection if you're asymptomatic?). The same is true for my dad and my brother, while my mom is seemingly immune to it - never got it once in her entire life, so when we three males in the family were all stuck on the shitter, she was the one getting groceries and cooking meals for all of us. Usually dad was the cook 4~5 days a week, but when the annual norovirus infection rolled around, she took over for a week or so.
I once got it on the last day of a vacation trip, and ended up probably infecting the entire planeful of people on all three legs of the flight back - and my dad and my brother once I got back, that goes without saying. That time I was still toilet-bound for half a week after the rest were done with it, meaning almost two weeks in total for me. Not fun.
E coli (type 0157) nearly killed me back in 2006 (I was 6), I live in rural scotland and went to a farm fair with my family, most likely I touched the grass where cattle had been and then ate something with my hands. most people would have been fine but I had undiagnosed celiac disease giving me a weakened immune system, it led into Hemolytic Uremic Syndrome and fully shut down my kidneys. On the plus side my hospital room had a great view of the helipad at my local infirmary, and watching the helicopters (which I later found out were occasionally there to take me to the childrens hospital in glasgow for dialysis, but I always recovered just enough that it wasnt necessary, and they took someone else) but all those hours of watching helicopters land and take off led me to one of my greatest passions, aircraft
How cool it is that Dr. Schwan is Brazilian! Congrats to her on her researches 👏🏻🇧🇷✨
Congrats
We don't have to ask her to come to Brazil because she lives there ❤️
Brazil ai porraaaaaaa !!!!!!@uhul!!!!!!!!
...? What makes it cool ?
Nothing could be less cool
Around here E.coli comes up more in regards to pork - and because pig manure is a thing farmers like, it also comes up around vegetables and swimming in lakes whenever there's been lots of rain and river flooding. Remember it being a near constant warning and worry growing up in the 90's and 2000's, whereas beef was more concerned with "mad cow disease".
This was a very good/educational video.
The only animal flesh I've ever been seriously sick from was chicken, and I got slightly sick from beef one time, and I don't know but for some reason I feel like seafood food poisoning would just be the absolute worst LOL especially if it's ciguatera. That shit cannot only get you super sick like Dr swan, but it can also linger for months and even after it has ran its course, you can't drink coffee or alcohol or eat things like nuts among other things for 6 months after recovery (no booze of caffeine for half a fkn year. That's sht is the devil). it can also cause seizures and other neurological problems on top of the diarrhea and vomiting.
What's even scarier about that is it is completely undetectable; smell, sight, taste, there's no way to detect it, and there is no method of storage or cooking that can kill it either; flash freezing or frying or cooking the living shit out of it will not kill ciguatera, and so many types of fish carry it.
My brother's coworker lost their pre-teen son to Ecoli a few years ago. Crazy how it can just happen. Makes me want to boil everything I eat.
I knew you were from Brazil because that car you’re washing is a Ford Corcel the same color my grandfather had in 1974! Amazing, Dr. Shwan!
I work for a food testing facility and one of our biggest clients is a beef processing facility. Everyday we receive samples from each cow they butcher that day. Testing is completed within 24 hours and results are given to the client. We have no say whether or not they recall or cancel their shipment but our testing is done fast enough so that they have the option to do so if positive samples are found. The type of testing we do is meant to prevent out breaks before they can occur.
Side note: Glad you brought up the end of the sponsor spot. The one problem with trying to flow into talking points smoothly is that it's hard for some listeners to be able to tell when said talking point is over and we're back to the main topic.
I currently have E-coli (and Cdiff!) infection. Taking an antibiotic called vancomycin. NO CLUE when or where I caught either bacteria, but I do have chronic gastro issues plus had a surgery on my foot earlier this year. (Ohio, USA)
Hope you get better!
how did you find out you had both?
i hate doctors,so if you could tell me how exactly you tested for it,i would really appreciate it :p
i wish you good health,and hope youll get better :)
@@GreedyOrange only way to find out is via doctors and the lab
Good luck! Did your docter tell why you got vancomycin? Often Gram-negative bacteria (e.coli) are resistant to that specific antibiotic
Probably for the C.diff, not the e.coli
I really appreciate your kitchen scientist approach to youtube uploads. You are the foremost provider of usable content. Thank you!
Have another "like".
When I was in 7th grade, in 1971, the student teacher in my biology class was talking about E. coli, and she said, “This is a bacteria we’re probably going to see problems with in the future.”
How about a full episode on botullism? How to test for it? How to avoid it with humidity >10% and no/low oxygen? Can we just air it out? Is there a specifc ph range that is safe? The use of oxygen absorbers or silica packs are how people are looking to long term store food, should we consider something else? nitrogen? This topic is talked about for storage of grains, dried foods, herbs (culinary and medicinal), canning, fermenting, etc... fear of botullism seems to be the first reason anyone is hesitant to start preserving their own food. Can you deep dive for answers?
As an ecologist it made me so happy to see Adam use the term mutualistic relationship properly
Non ecologist here. What do you mean?
@@willek1335 people often use symbiosis to mean a mutualisticly beneficial relationship when symbiosis is an umbrella term. Technically a parasite and it’s host have a symbiotic relationship.A mutualistic relationship is where both organisms benefit.
@@lizardlasso9924 Ah I see. So symbiotic is basically a relationship. Mutualistic and parasitic are sub groups that describe what kind of relationship.
For example, 2 couples can have two relationships, but a mutualistic relationship is one that benefits both partners. A parasitic relationship is one where one gains at the cost of the other. They're both relationships, but different.
I took that to the human level, simplified, but I guess it sorta makes sense. It's cool that he uses the precise word like that. It tells you he's paying attention to details that other content creators may not see as necessary.
Currently work with Jack in the Box as a food safety advisor and trainer and I can tell you that since the 1993 outbreak there have been massive changes to the way the company operates and those changes were adopted across the board, most notably the development of the HAACP system of frequent and documented checks of the operation daily and the culture change around the handling and serving of beef. Very interesting to see what I work with daily features here!
In Gary Job Corps in the 90s, there was a super bad case of shigella that got every kid sick, we had like a 90 person infirmary with over 800 folks in cots, lined person to person and you know what flowed down the hallway like a small river of stink. Super fun times.
Great video adam. The videos with the experts are often really good.
I caught E Coli when I was 12. To this day we still don’t know how (I’m a very cleanly person, there weren’t any outbreaks in my area at the time and we rarely ate fast food back then). The CDC actually came by to ask a bunch of questions lol. I guess I was lucky, because while that week definitely wasn’t fun and consisted mostly of me camping out by the toilet waiting for bloody shits, my kidneys were fine and I recovered within the week with no long term issues.
Please do episode on how we get rid of phytic acid in grains skin , we are learning a lot from your content, thank you for your efforts ❤
I love how educational this channel is about food, feels like a pbs program
I love that one of the comments about reading entrails to tell the future from an older video made its way into the script.
As a microbiologist I was hoping you would mention that Shigella _is_ E. coli, though apparently even wikipedia doesn't know this. A great video regardless :)
I see this becoming an issue since we are now " mechanically tenderizing " steak cuts . They are piercing the meat with needles to tenderize it at the factory . This leads to consumers undercooking steaks not knowing they should cook it to a higher temp .
Yes even steaks are not 100% safe
I got e-coil poisoning when I was 14, spent a week in the hospital and took months to recover went from 113lbs to 79lbs, I’m 40 now and have crohns. It’s not something you want to catch.
Can you do a video about oleo-saccharum? I often see confusing and conflicting information about how it's made-- some people claim that solid sugar is pulling essential oil out of citrus peels through osmosis, and I haven't found any good sources on the mechanics for how oleo-saccharum is made, and what the actual composition of the syrup actually is.
Keep up the great work! ❤️ I just took a 2 day microbiology class, ending yesterday. and we handled ecoli and I was waiting for an Adam Ragusea video
And now I’m googling how to properly wash veggies to make sure I’m doing it right.
Here in the Uk, we have certain antibiotics that are supposed to be banned for giving to animals because they form part of treatment for humans who get infected with, for example, salmonella. In dodgy parts of Europe, they are known to give human intended antibiotics to animals. This means that when children and old people get food poisoning, like salmonella, the antibiotics that should work, don’t. This was how it was described to me. People who run chicken farms in the uk, I personally know, have gone abroad to get Baytril and bring it home in their cars as they wanted to treat their flocks. Dodgy af. I tend to cook all my food till it falls from the bone, or I personally know the farmer and the number tag of the beast ( fortunately I live in a rural area) I don’t trust many.
I was born in the 80s in Brazil. I remember one time I was 5 years old and I was so sick with a stomach virus I had to be taken to the pediatrician at least twice that I remember. And then when I was in my early teens in the early 90s I had a horrific case of stomach virus. And then in 2012 I got a stomach virus after visiting a family member that had stomach surgery. I was gonna comment that and then I saw that she is Brazilian too. I cant say Im surprised. Food safety here was non existent. Food didnt have expiration date until the early 90s.
Salve, doutora!
Missed your podcast this weekend
Got a question - is it better to let the body do the work of excreting out foreign material as part of diarrhea for couple of days or so rather than treating it with anti microbial or anti diarrhea drugs that can cause adverse reaction from the bacteria that releases toxins and can cause further damage?
Long ago, I first came to know about ecoli infection from the Medical Detective show series. A teenage kid suffered dysentery like symptoms after returning back from camping, to which he took OTC antidiarrhea drugs. As mentioned in this video, these drugs sometimes cause worse reaction as ecoli can release toxins as defense mechanism. By the time, the patient showed up at the hospital, the symptoms were similar to Dr. Karla with kidney problems. The symptoms got worse for that kid where the toxins in the blood caused systemic failure in multiple organs before doctors figured out it was the toxins from ecoli causing the issue. The patient himself remembered that he ate a small piece of undercooked patty at camp. The show mentioned that ant diarrhea drugs further constrained the body's ability to 'flush' the bacteria out. That's why I have the above question. Here's the episode - th-cam.com/video/Gqq13SAtgYc/w-d-xo.html
Between, the kid was treated with plasma transfusion to get the toxins out of the body - very experimental in mid 90s, something that was done recently more regularly in covid treatment.
I agree with you. I am a natural therapist. But you have to go on how well the person is coping, and are they staying hydrated. They have to know how to check for that, and manage it. They have to be capable of looking after themselves especially if they live alone. These things can change fast.
This is great I had campylobacter 4 weeks ago, I have been regrowing my gut botanicals and now training my toilet times. When I go to my Inlaws over the drink I get dysentery every time. I work with a client that has helicobacter pylori and he is a big BIG man (Watching a bloke walk around confused or emotional because toilet time is constant and burdening for the body). Heavy lifters will know of the amount of energy used when you're eating and crapping 6 meals a day. It is very important to not only learn of one end but the middle and tail end. Bravo.
Ooooh man you've been killing it with videos this week
My favorite E. Coli control mechanism I heard about fast food plants doing is if they find contamination, they not only throw away that batch, but also the batch before and the batch after. Just in case.
A cousin of mine got e coli from Chipotle a decade or so ago back when their was that outbreak
The health safety standards at chipotle are something else, cuz every day I worked there I had to sign in saying I was healthy to work. Because of how much raw and ready to eat food we were handling every day, it made sense that outbreaks were more likely than other fast food places
Adam, your food safety videos are amazing
What's the best way to wash veggies (and fruit)?
Most people I know say they just rinse them, but I`ve heard some people say you have to wash them with soap or soak them in a water and vinegar solution for a while.
the vinegar solution is probably the best alternative.
Would love a video on C. difficile
It’s not necessarily food related, but it’s a fascinating bacteria that has an… interesting cure aka “poop transplants”
The related food pathogen Clostridium perfringens is actually used as a naturally occurring leavening agent in salt-rising bread in the Appalachian Mountains
Yes this is really important and has a high success rate for C. diff, which nothing else attains. back to basics, folks!
i had norovirus once when i was younger and omg i was so violenty ill it sucked its the worst ive ever felt
How efficient is washing greens for removing bacteria? And or there some things that help removing them (e.g. baking soda)?
I have to say i'm pretty surprised to see adam having a sponsor selling a product so closely related to the topic of the video. So much so that he has to mention that the content outside the explicit ad is not an ad. I'd say it's a sign that it wasn't a great idea.
A lifelong friend of mine, and her son, were in Seattle for a gymnastics event, and unfortunately, ate at that Jack in Box on their way back to Coeur d' Alene. They were SO sick, her son and her hospitalized. Not to the point of organ failure, thank the gods.
But she has had gut problems ever since. Her son, I think, is fine now. She will rarely eat a burger and if she does, it had better be crispy and near black. She prefers hot dogs now. 😉
You know, it's funny. I was thinking about your last video this morning, about splatter and the meatballs. And how you segued that into talking about the bacteria resistant keyboard. It struck me at the time, when you said, "We've probably all done that 'not so thorough hand wash..." I thought, "No, Adam. Not all of us, especially with ground meat. I am so meticulous, I scrub and scrub everything twice and use bleach at the end. Maybe that comes from my friend's experience, but I am also very interested in science and raising animals and growing crops, so, it is on my radar.
Hot dogs come with their own set of problems though of course, most notably it's said that they are filled with carcinogens. Also they're one of the biggest choking hazards due to their size and shape.
When was this 93?
I'm actually in Brazil visiting relatives this week. I've been eating lots of fruits and eating a lot of different foods I don't have in New England. I have mild diarrhea from all the fruit. I try to wash thoroughly and I don't eat much meat anyway but I try to be careful nonetheless
That segue was fire son. Thumb up well earned.
If we have to cook beef to get rid of E. Coli, why does washing lettuce get rid of it so easily?
I doubt it does. I mean, wash it, but expect no guarantee.
Love your food micro videos. Keep it going!
I've heard some steaks are tenderized before sale as raw meat by puncturing with needles. Do they do anything special to avoid cross-contamination risk?
Grocery worker here. Cube steaks, Salisbury steaks, and all other types of mechanically tenderized meat must be treated the same way as ground meat.
I remember there being an E. Coli outbreak in Buenos Aires in the early 00s. I remember it was all over the news because someone's kid died. Apparently it was due to just one McDonald's employee that they ended up firing because he didn't follow proper sanitation guidelines.
All it takes is one person to be negligent not even malicious to really hurt somebody.
Well, i wish the good doctor carla luisa schwan a long, healthy life.
Was the last line about flour a teaser for an edible cookie dough episode in the future? Or is that just my wishful thinking?
As a Canadian, I found it absurd when I learned that people get rare burgers in the US. Restaurants here literally will no serve a rare burger (at least on purpose) even if you ask for it. As far as we're concerned a rare burger is an under cooked burger.
I don't know why the small circular happy motion with the probiotic bottle gave me a chuckle. Strong vibes that Adam is actually a funny person IRL
11:36, Might I suggest moving the "no" one subtitle slide forward?
I have a food microbiology exam this week so I'll be using this to study
I've never had an e coli infection but I did get giardia from tainted drinking water one time. It was... rough. "Explosive" and "frothy" are the two adjectives I'd use.
When people say "wash your veggies" are we assuming they are rinsing them in water? Is this supposed to get rid of e. coli? Or does it just get rid of most?
12:01 How is washing veggies gonna help us against STEC? If the veggies are contaminated, no amount of washing will sterilize them. The remaining pathogens may cause disease especially with elderly and immunocomprimised. The bottomline is the veggies have to be free of pathogens at the first place.
Something else worth mentioning is mechanically tenderized meat. Like ground meat, you are bringing the outside in contact with the inside.
My dad was one of the many that got sick during the Jack in the Box E. coil outbreak.
I think I may have got this when I was about 12. I remember having the shits and passing blood for like 2 months and legit thinking I was going to die. It took about a year for my gut to feel mostly normal again but 18 years later I still have digestive issues.
Amazing that Henry V almost died from an arrow to the face if not for a special device invented just for him to extract the arrow from his cheek, only for him to die nearly 20 years later from a little bacteria. I'm thankful technology has continuously improved to save us from the tiny killers, too.
I had to study biology but your video came up. I mean, still works.
dommage qu'on ait pas de chaine youtube équivalente en français :(
Hey Adam, in a good number of videos now you've explained why ground beef is less safe cooked medium rare as opposed to entire cuts of muscles. Is there any data to quantify how much less safe? I agree based on the simple anatomical fact that it would be a greater risk but as someone who loves a good medium hamburger it'd be great if I could reference some data to be more informed about my choice.
Ever try impossible beef ?
@@languagechefcorey No, but the price alone is a turn off.
@@untamedbacon Not sure where you're located, but I've usually seen the price per lb as comparable to a good quality beef, which you might look into anyways if worried about e. coli.
@@languagechefcorey Good point about the high quality beef comparison. My reason for asking the question was to assess if I should be worried about Ecoli in my once quarterly medium rare burger. With less than a hundred Ecoli cases a year in the US even if burgers are 20 times more dangerous than steaks I feel okay with that risk.
Ritual still isn't my favorite sponsor of yours but I appreciate that at least you're advertising the purported benefits of the supplements in this one.
What if I buy prepared salads (either in restaurants or just washed and sliced mixes in a bag from grocery stores, ready for consumption)? Should I trust they are being washed thoroughly enough by another person or machine? On some of those packeted salad mixes they even say "washed 4 times", whatever that means. Also, are processed meats safe regarding that part?
Omg you're getting so buff keep up the good work 👏🏽 🙌🏽
Thank you for this video. I'm an adult. In 2021, I got sick with shiga-toxin E.coli 1.5 days after major foot & ankle surgery. I think I got it from an undercooked cabbage roll I'd eaten 4 days prior to symptoms. It was not fun & I'm thankful I didn't end up in the hospital.
Hello I just got found out I have it and I’m 32. I got fatigued, sensitivity to light and disorientation. It’s been a month no answers yet. How long did it take for you to recover?
@@adrianyarbough hello I test it positive in shiga Like toxin E coli and I don't no that I had a intestinal inflammation from it or not , So please can you tell me more about your experience and How we can recover
Having once earned a BS in cell biology, I found your presentation to be succinct and cogent. Thanks!👏
It's kind of impossible to say whether Henry V died in a dysentery caused by E. coli, specifically, because we cannot do a microbiological examination on his excrement. Retrospective diagnoses are like that, they are usually guesses.
My best friend got E. Coli but from pre washed salad from Kroger earlier this year. Not fun. They also were not recommended antibiotics.