Bird Flu News:

• Two lots of raw, unpasteurized milk from the Raw Farm brand have tested positive for H5N1 in California. (NBC)
• The source of a Canadian teenager’s bird flu will remain a mystery, as health officials have closed the case because they ran out of leads to pursue. (STAT)
• With bird flu rising, staff at the key California Animal Health and Food Safety Laboratory say they’re overworked and burned out. (LA Times)
• New Zealand found bird flu at an egg farm, but it’s not H5N1. (Bloomberg)

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Health News:

• A Listeria outbreak linked to ready-to-eat meat and poultry products from Yu Shang Food, Inc. has sickened 11 and caused at least one miscarriage. (CDC)
• The carrot recall linked to E. coli has expanded to products sold at Walmart and Sprouts. (USA Today)
• A new Salmonella outbreak with 68 cases has been linked to cucumbers from Mexico, many labeled with the SunFed brand. (CDC)
• Organic Kirkland brand eggs were also voluntarily recalled due to possible Salmonella contamination. (Handsome Brook)
• Low vaccination rates against COVID, flu, and RSV ahead of the holidays are worrying public health experts. (Washington Post)
• Texas reported its first locally acquired dengue case of the year. (CIDRAP)
• The TX governor is not happy after a doctor’s viral TikTok informed patients that they don’t need to answer citizenship questions on their hospital intake forms. (MedPage Today)
• One in four Americans suffers from chronic pain. (Axios)
• A teacher in California died from rabies after being bitten by a bat. (ABC)
• Multiple deer hunters have died in Michigan of heart attacks, likely due to intense exertion. (Local 12)
• Parvovirus B19 cases are on the rise, with infections noted in pregnant women and kids with sickle cell disease. (CIDRAP)

Mental Health News:

• Rates of postpartum depression in new moms have doubled over the last decade. (ABC)
• Undiagnosed depression in cancer patients is one of oncology’s biggest gaps. (NBC)

If you or someone you know may be considering suicide or need help, call or text 988.‍

Best Questions:

What is walking pneumonia, and why does it seem like every kid has it?

It’s not just your imagination - cases of walking pneumonia are skyrocketing in the U.S. right now. Walking pneumonia is the term for a mycoplasma pneumonia infection. It’s a common bacteria that causes mild respiratory illness, usually a chest cold, but can also cause pneumonia. It’s called “walking” pneumonia because the symptoms tend to be more mild, so you don’t stay home in bed. Symptoms can come on gradually and often include sore throat, fever, and cough. While usually mild, M. pneumoniae infections can become severe and require hospitalization in rare cases. And while anyone can get sick from this bacteria, it’s most common in kids ages 5+ and young adults. Really young kids can have different symptoms, like wheezing, vomiting, and diarrhea. Walking pneumonia spreads through respiratory droplets in coughs and sneezes, so handwashing and coughing or sneezing into the elbow help, but it can be hard to teach young kids to do that well. Plus, it has a long incubation period, coughing can last for weeks, and the bacteria can live in the respiratory tract for months, so outbreaks can be hard to stop once they start.Source: CDC‍

Can I still eat my Thanksgiving leftovers this week?

If you’re reading this, it’s at least Tuesday after Thanksgiving, which means your turkey and stuffing have been in your refrigerator for five days. We hate to be the bearer of bad news, but it’s about time to say goodbye if you haven’t frozen them yet. Most refrigerated leftovers should be eaten within three or four days. Longer than that and you run the risk of certain microbes growing. Take Listeria, for example, which thrives at refrigerator temperatures. Heating up your leftovers to 165°F can help kill some pathogens, but beyond 4 days in the fridge can be dicey. The most surefire way to make your food last is to freeze leftovers, which can extend their shelf life up to six months. They’re actually safe for longer, though the taste and texture may not be the same after a long time in the deep freeze. Some more good news: your fruit pies, cranberry sauce, and breads can last longer in the fridge, so you’re set to keep noshing on those throughout the week.Sources: NY Times, USDA‍

Best Read:

The Case Against Deli Meat - Grub Street

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