Health
5 of the top sources of foodborne illness and how to prevent it
The McDonald’s E. coli outbreak — which has now sickened more than 100 people, per reports — has spotlighted the risk of foodborne illnesses.
The E. coli infections were linked to contaminated onions served on McDonald’s Quarter Pounder hamburgers, according to the U.S. Centers for Disease and Prevention (CDC), which continues to investigate the outbreak.
Many other foods could potentially transmit dangerous bacteria if stored or prepared in an unsafe manner, experts say, with an estimated 48 million people (one in six) affected each year, per the CDC.
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Fox News Digital spoke with food safety experts about some of the most prevalent foodborne illnesses and how to prevent them.
1. E. coli
E. coli — officially known as Escherichia coli — is a type of bacterium found in the environment, foods and intestines of people and animals, according to the CDC.
E. coli — officially known as Escherichia coli — is a type of bacterium found in the environment, foods and intestines of people and animals. (iStock)
The bacterium can spread via contaminated food or water or contact with animals, environments or other people, the same source stated.
Eating meat that has not been cooked sufficiently to kill E. coli can cause infection, according to Mitzi D. Baum, CEO of Stop Foodborne Illness in Chicago.
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“Among other known sources of infection is consumption of sprouts, lettuce, salami, unpasteurized milk (and milk products) and unpasteurized juice, and swimming in or drinking sewage-contaminated water,” she told Fox News Digital.
“Bacteria in the diarrheal stools of infected persons can be passed from one person to another if hygiene or handwashing habits are inadequate,” Baum added.
Symptoms and treatment
Symptoms of E. coli illness include — but are not limited to — severe stomach cramps, diarrhea (often bloody), vomiting, respiratory illness, urinary tract infections, fever and pneumonia, according to the CDC.
E. coli can become “dangerous or deadly” in very young people, older adults and those with compromised immune systems, who may develop a condition called hemolytic uremic syndrome (HUS), according to Baum.
Symptoms of E. coli illness may include severe stomach cramps, diarrhea (often bloody), vomiting, respiratory illness, urinary tract infections, fever and pneumonia. (iStock)
Symptoms of HUS may include fever, abdominal pain, pale skin tone, fatigue, irritability, decreased urination, swelling, and small, unexplained bruises or bleeding from the nose and mouth, the expert added.
“Non-specific supportive therapy, including hydration, is important,” Baum said.
E. coli can become “dangerous or deadly” in very young people, older adults and those with compromised immune systems.
“There is no evidence that treatment with antibiotics is helpful, and taking antibiotics may increase the risk of HUS.”
Treatment often consists of supportive care, Baum said, with close monitoring of kidney (renal) functioning, hemoglobin and platelet counts.
2. Listeria
Listeria is the third-leading cause of death from foodborne illness in the country, according to the CDC.
The bacterium is known to spread easily in delis and in environments where food is prepared.
The Listeria bacterium is known to spread easily in delis and in environments where food is prepared. (iStock)
“The bacterium has been found in a variety of raw foods, such as uncooked meats and vegetables, as well as in foods that become contaminated after cooking or processing, such as soft cheeses, smoked seafood, and processed meats such as hot dogs and deli meat,” Baum said.
“Unpasteurized (raw) milk and cheeses and other foods made from unpasteurized milk are particularly likely to contain the bacterium.”
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Listeria is killed by pasteurization and cooking, Baum noted, but some ready-to-eat foods may become contaminated before packaging.
“Unlike most bacteria, Listeria can grow and multiply in some foods in the refrigerator,” she warned.
Symptoms and treatment
The most common symptoms of listeria infection include fever, fatigue and muscle aches, per the CDC.
“Someone with listeriosis usually has fever and muscle aches, which are sometimes preceded by diarrhea or other gastrointestinal symptoms,” Baum said.
“Almost everyone diagnosed with listeriosis has an ‘invasive’ infection where the bacterium spreads beyond the GI tract.”
Listeria is the third-leading cause of death from foodborne illness in the country, according to the CDC. (BSIP/UIG Via Getty Images)
Some people also experience stiff neck, headaches, balance problems, seizures or disorientation.
Listeriosis is treated with antibiotics.
“A person in a high-risk category who experiences fever and other non-specific symptoms, such as fatigue and aches, within two months of eating contaminated food should seek medical care,” Baum advised.
3. Norovirus
Norovirus is a highly contagious virus that causes inflammation of the stomach or intestines, per the CDC.
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“Norovirus, also known as Norwalk-like virus, is a leading cause of gastroenteritis in the U.S.,” Dr. Amber Charoen, a board-certified gastroenterologist with Gastro Health in Kennewick, Washington, told Fox News Digital.
“It can spread with as few as 10 particles through contaminated food, vomit, stool and even person-to-person contact.”
Symptoms and treatment
While it is often referred to as a “stomach flu” or “stomach bug,” norovirus is not related to influenza.
“Symptoms of norovirus vary, but those infected tend to have a mix of low-grade fever, chills, vomiting, headache, muscle aches and fatigue,” Baum said.
Norovirus is a highly contagious virus that causes inflammation of the stomach or intestines, per the CDC. (iStock)
“In addition, norovirus outbreaks typically produce nausea (more often in children), watery diarrhea (more often in adults) and stomach cramps.”
There is no specific medicine to treat norovirus, according to Baum.
“If you have norovirus illness, drink plenty of liquids to replace fluids lost from throwing up and diarrhea,” she advised.
4. Salmonella
Salmonella is a bacterium that is often linked to poultry, eggs, dairy and other foods like fresh produce, meats and nuts, according to Charoen.
Infections can be caused by consuming contaminated chicken, pork, fruits, seeded vegetables, other produce, beef and turkey, the CDC states on its website. Germs can spread to other foods through cross-contamination.
Salmonella is a bacterium that is often linked to poultry, eggs, dairy and other foods like fresh produce, meats and nuts. (iStock)
Symptoms and treatment
Most people who are infected experience diarrhea, stomach cramps and fever, according to the CDC. Headaches, vomiting and nausea can also occur.
Most patients notice symptoms within six hours to six days after getting infected, and they usually last for four to seven days.
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“Most people recover without specific treatment,” Baum said. “Antibiotics are typically used only to treat people with severe illness.”
Patients should drink extra fluids as long as diarrhea is occurring, she advised.
5. Campylobacter
Campylobacteriosis is a bacterium most often associated with eating raw or undercooked poultry or from cross-contamination of other foods by these items, according to Baum.
Campylobacteriosis is a bacterium most often associated with eating raw or undercooked poultry or from cross-contamination of other foods. (iStock)
“Many chicken flocks are infected with Campylobacter but show no signs of illness,” she noted.
“Campylobacter can easily spread from bird to bird through a common water source or through contact with infected feces.”
Symptoms and treatment
Typical symptoms of Campylobacteriosis illness include diarrhea, cramping, abdominal pain and fever.
“Diarrhea caused by this infection can be either watery or bloody, depending on the area of the intestines affected, and typically begins two to five days after exposure,” said Charoen.
In addition to gastrointestinal symptoms, Campylobacter infection has also been linked to long-term issues like reactive arthritis and Guillain-Barré syndrome, which can affect the joints and nervous system, Charoen added.
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Almost all people infected with Campylobacter recover without any specific treatment, according to Baum.
“Patients should drink extra fluids as long as the diarrhea lasts,” she advised.
“In more severe cases, antibiotics such as azithromycin or erythromycin can shorten the duration of symptoms if given early in the illness.”
Typical symptoms of Campylobacteriosis illness include diarrhea, cramping, abdominal pain and fever. (iStock)
Beyond the five listed above, there are other bacteria that can cause foodborne illness.
These include Staphylococcus aureus (Staph), Clostridium perfringens, toxoplasma and others.
Preventing foodborne illness
Dr. Benjamin Barlow, an emergency physician and chief medical officer of American Family Care — a provider of urgent care, accessible primary care and occupational medicine in Alabama — provided the following guidance for preventing contamination of foods.
“You can prevent foodborne illnesses by washing your hands after touching any animals or their food, or being in their environment,” Barlow, the former senior White House physician for Presidents Obama and Trump, told Fox News Digital.
“Avoid eating any undercooked food such as ground beef, poultry or eggs and raw/unpasteurized milk, including cheeses made with it,” he added.
Experts say to wash any fruits and vegetables before cooking and to keep raw meat separate from other foods. (iStock)
Before beginning food prep, wash your hands for 20 seconds with soap and water, Barlow advises.
“Also, wash your hands between touching raw meats and other food before eating,” he said. “If you can, wear gloves while preparing food.”
It’s also best practice to wash any fruits and vegetables before cooking and to keep raw meat separate from other foods.
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When cooking food, use a thermometer to make sure it reaches the safe minimum internal temperature, Barlow emphasized.
Safe temperatures are 165°F for chicken and 145°F for beef, pork and shellfish.
Safe temperatures are 165°F for chicken and 145°F for beef, pork and shellfish.
It’s also important to check expiration dates and discard expired items, experts agree.
“Make sure food is refrigerated within two hours of being cooked – this is especially important as we enter the season of holiday parties,” Barlow said.
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“In the summer heat, food should be refrigerated after one hour.”
Anyone experiencing any gastrointestinal symptoms, such as diarrhea or vomiting, should not prepare any food to avoid passing on the bacterium or virus, the doctor added.
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Collagen supplements have exploded in popularity, touted as everything from an anti-aging miracle to a muscle recovery booster.
But a sweeping new review conducted by U.K. researchers suggests that while collagen may help improve skin elasticity and ease arthritis pain, it does little for athletic performance or wrinkle reduction.
Researchers from Anglia Ruskin University analyzed 16 systematic reviews and 113 randomized controlled trials involving nearly 8,000 participants worldwide, which they say is the most extensive evaluation of collagen’s health effects to date.
The review found consistent evidence that collagen supplementation improves skin elasticity and hydration over time and provides significant relief from osteoarthritis-related joint pain and stiffness, according to findings published in Aesthetic Surgery Journal Open Forum.
A large U.K. review found that collagen supplements may improve skin elasticity and hydration over time. (iStock)
The researchers, however, did not find meaningful improvements in post-exercise muscle recovery, soreness or tendon mechanical properties (strength, springiness and stretch resistance).
“Collagen is not a cure-all, but it does have credible benefits when used consistently over time, particularly for skin and osteoarthritis,” co-author Lee Smith, professor of public health at Anglia Ruskin University, said in a statement.
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“Our findings show clear benefits in key areas of healthy aging, while also dispelling some of the myths surrounding its use,” Smith added.
Collagen, the most abundant protein in the body, supports skin, bones, tendons, cartilage and connective tissue, according to experts. Natural collagen production begins to drop in early adulthood and declines more sharply with age.
The study found that collagen supplements may help reduce joint pain and stiffness in people with osteoarthritis. (iStock)
The review found that long-term collagen supplementation was linked to improved skin firmness and hydration, but did not help skin roughness — a proxy for visible wrinkles.
Benefits appear to accumulate gradually, suggesting that collagen should not be viewed as an “anti-wrinkle ‘quick fix,’ but as a foundational dermal support for individuals seeking holistic skin maintenance,” the researchers said.
“If we define anti-aging as a product or technique designed to prevent the appearance of getting older, then I believe our findings do support this claim for some parameters,” Smith told the BBC. “For example, an improvement in skin tone and moisture is associated with a more youthful-looking appearance.”
Collagen supplementation was linked to reduced pain and stiffness in people with osteoarthritis, with stronger benefits seen over longer periods of use, and showed modest improvements in muscle mass and tendon structure that may support healthy aging.
Collagen did not significantly improve skin roughness, a marker of visible wrinkles. (iStock)
However, it did not show meaningful results when used as a fast-acting sports performance supplement, and evidence for benefits related to cholesterol, blood sugar, blood pressure and oral health was mixed or inconclusive.
Dr. Daniel Ghiyam, a California-based physician and longevity specialist, said the findings align with what he sees in clinical practice.
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“Collagen is a targeted support tool, not a foundation of health or performance,” Ghiyam, who was not involved in the study, told Fox News Digital. “When marketed that way, it makes sense. When marketed as a cure-all, it doesn’t hold up to the data.”
The authors noted that while many previous collagen studies have received financial support from the supplement industry, the current review did not receive industry funding.
Experts say collagen supplements may offer modest benefits for skin hydration and joint comfort, but they are not a cure-all. (iStock)
The team called for more high-quality clinical trials examining long-term outcomes, optimal dosages and differences between collagen sources, such as marine, bovine and plant-based alternatives.
Among its limitations, the review could not determine whether certain forms of collagen work better than others or what the optimal regimen should be.
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While the review included randomized controlled trials, the quality of the studies varied, with newer research generally showing stronger results.
Experts say more data and studies are needed to build on the findings. They also noted that diet plays a crucial role in skin health.
Collagen supplements, often sold as powders or pills, may improve skin elasticity and ease joint pain, experts say. (iStock)
Dr. Erum Ilyas, a Pennsylvania-based dermatologist and chair of dermatology at Drexel University College of Medicine, noted that the review analyzed previously published meta-analyses rather than generating new primary data.
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“At this time, I have not seen sufficiently strong independent evidence to routinely recommend collagen supplements to my patients,” Ilyas, who was not involved in the review, told Fox News Digital.
“Although some studies show modest improvements in markers such as hydration and elasticity, there remains limited independent, biopsy-confirmed evidence demonstrating sustained increases in dermal collagen content,” she added.
Fox News Digital has reached out to the researchers for comment.
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As colorectal cancer (CRC) is now the leading cause of cancer death in adults under 50, a new report reveals some surprising shifts in the incidence of the disease.
Although rates of CRC have been declining among seniors, those 65 and under are facing a rise in diagnoses, according to a report titled Colorectal Cancer Statistics, 2026, from the American Cancer Society.
Adults 65 and younger comprise nearly half (45%) of all new colorectal cancer cases — a significant increase from 27% in 1995, states the report, which was published in CA: A Cancer Journal for Clinicians.
The disease is rising fastest among adults 20 to 49 years old, at a rate of 3% per year.
Colorectal cancer is now the leading cause of cancer death in adults under 50. (iStock)
Among adults 50 and under, 75% of colorectal cancers are diagnosed at an advanced stage. Half of the diagnoses in that age range are made between the ages of 45 and 49. Although that age group is eligible to receive routine screenings, just 37% do so.
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The report also revealed that rectal cancer is on the rise, now accounting for about one-third (32%) of all CRC cases — an increase from 27% in the mid-2000s.
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“After decades of progress, the risk of dying from colorectal cancer is climbing in younger generations of men and women, confirming a real uptick in disease because of something we’re doing or some other exposure,” said Rebecca Siegel, senior scientific director, surveillance research at the American Cancer Society and lead author of the report, in a press release.
Among adults 50 and under, 75% of colorectal cancers are diagnosed at an advanced stage. Half of the diagnoses in that age range are made between the ages of 45 and 49. (iStock)
“We need to redouble research efforts to understand the cause, but also circumvent deaths through earlier detection by educating clinicians and the general public about symptoms and increasing screening in people 45-54 years.”
It is projected that 158,850 new cases of colorectal cancer will be diagnosed this year, and that the disease will cause 55,230 deaths, per the report.
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More than half of CRC cases can be linked to high-risk behaviors, the researchers said. Those include lack of nutrition, high alcohol consumption, smoking, lack of exercise and obesity.
“These findings further underscore that colorectal cancer is worsening among younger generations and highlight the immediate need for eligible adults to begin screening at the recommended age of 45,” said Dr. William Dahut, chief scientific officer at the American Cancer Society.
When the disease is caught at a local (early) stage, the five-year survival rate is 95%. (iStock)
“The report also shines a light on the crucial importance of continued funding for research to help discover new therapies to treat the disease and advance patient care.”
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When the disease is caught at a local (early) stage, the five-year survival rate is 95%, the report stated.
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A new study suggests that middle-aged men may be more vulnerable to faster biological aging, potentially linked to exposure to “forever chemicals.”
The research, published in the journal Frontiers in Aging, examined how perfluoroalkyl and polyfluoroalkyl substances, more commonly known as PFAS, could impact aging at the cellular level.
PFAS are synthetic chemicals commonly used in nonstick cookware, food packaging, water-resistant fabrics and other consumer products, the study noted.
Their chemical structure makes them highly resistant to breaking down, allowing them to accumulate in water, soil and the human body.
Chinese researchers analyzed blood samples from 326 adults enrolled in the U.S. National Health and Nutrition Examination Survey between 1999 and 2000.
A new study suggests that middle-aged men could face accelerated biological aging at the cellular level due to exposure to PFAS. (iStock)
The researchers measured levels of 11 PFAS compounds in participants’ blood and used DNA-based “epigenetic clocks” — tools that analyze chemical changes to DNA to estimate biological age — to determine how quickly their bodies were aging at the cellular level, the study stated.
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Two compounds, perfluorononanoic acid (PFNA) and perfluorooctanesulfonamide (PFOSA), were detected in 95% of participants.
Higher concentrations of those chemicals were associated with faster biological aging in men of certain age groups, but not in women.
“People should not panic.”
The compounds most strongly linked to accelerated aging were not the PFAS chemicals that typically receive the most public attention, the researchers noted.
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“The associations were strongest in adults aged 50 to 64, particularly in men,” Dr. Xiangwei Li, professor at Shanghai Jiao Tong University School of Medicine and the study’s corresponding author, told Fox News Digital.
“While this does not establish that PFAS cause aging, it suggests that these widely present ‘forever chemicals’ may be linked to molecular changes related to long-term health and aging.”
The study found that two of the compounds were detected in 95% of participants, and higher levels were linked to faster biological aging in men ages 50–64. (iStock)
Midlife may represent a more sensitive biological period, when the body becomes more vulnerable to age-related stressors, according to the researchers.
Lifestyle factors, such as smoking, may influence biological aging markers, potentially increasing vulnerability to environmental pollutants.
While Li said “people should not panic,” she does recommend looking for reasonable ways to reduce exposure.
That might mean checking local drinking water reports, using certified water filters designed to reduce PFAS, and limiting the use of stain- or grease-resistant products when alternatives are available.
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Meaningful reductions in PFAS exposure will likely depend on broader regulatory action and environmental cleanup efforts, Li added.
The researchers noted that midlife could be a particularly sensitive stage, when the body is more susceptible to stressors associated with aging. (iStock)
Study limitations
The researchers outlined several important limitations of the research, including that the findings show an association, but do not prove that PFAS directly causes accelerated aging.
“The study is cross-sectional, meaning exposure and aging markers were measured at the same time, so we cannot determine causality,” Li told Fox News Digital.
The study was also relatively small, limited to 326 adults age 50 or older, which means the findings may not apply to younger people or broader populations.
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Researchers measured PFAS levels using data collected between 1999 and 2000, and today’s exposure patterns may differ.
Li added that while PFAS is known to persist in the environment and the body, these results should be validated through larger, more recent studies that follow participants over time.
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