At Mold Mart, you'll get the MOLD SOLUTIONS you are searching for! Kill mold, remove mold and get rid of mold! Use do-it-yourself mold inspection, mold removal and mold remediation techniques or hire a professional mold inspector!

Mold Mart by EnviroFry
DO IT YOURSELF Toxic Black Mold and Environmental Hygienist Inspection, Testing, Cleaning, Removal, Remediation, and Prevention  Products & Services available from Mold Mart™ since 2002 in USA, Canada, Asia, Europe, and Worldwide! For product info and help, please email:  phil@moldinspector.com or
phone toll-free 1-866-300-1616
or manager Phillip Fry's cell phone 1-480-310-7970

www.moldmart.net
 


Environmental Hygienists Association & EnviroFry
 

Contact Us phil@moldinspector.com or Phillip Fry toll-free 1-866-300-1616 or Phillip's cell phone 1-480-310-7970

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Hire mold consultants Phillip Fry and Divine Montero to find air conditioning mold, workplace mold, and mold hidden inside the walls, ceilings, floors, crawl space, attic, and basement of your house, condominium, office, or other building anywhere in USA, Canada, Asia, Europe, or worldwide.
 
Mold Training  Mold Inspector Directory  Industrial Hygienist Training  Industrial Hygienist Directory

Complete Mold Books Library

Environmental Training
Certified Environmental Hygienist
Certified Mold Inspector
Certified Mold Remediator

Mold Legal Forms
Landlord Tenant Mold Disclosure
Tenant Legal Notices to Landlord
Seller & Buyer Mold Disclosure

Mold e-Books
Do-it-BEST-yourself Mold Inspection, Testing, & Remediation
Mold Health Guide
Mold Legal Guide
Mold Monsters
Mold Killer Remedy Recipes


Environmental News


How To Order Mold Library E-book by Phone and Email
 
PHONE ORDER: You can place your order or by phoning Phillip Fry toll-free
1-866-300-1616 USA and Canada, 9 a.m. to 6 p.m. Eastern Time, Monday through Sat,
 
EMAIL ORDER:  You can also email your order by printing, completing, and emailing the Email Order Form.


 


Complete Mold Library Combo all books are 2015 revised edition.

Complete Mold Library Combo

Read the 5 mold advice ebooks in the Mold Library Combination, for a combined discount price of only $49.00 [$75.00 if bought separately]. Combo package includes: (a) Do-It-Best-Yourself Mold Prevention, Inspection, Testing, and Remediation, $15; (b) Mold Health Guide, $15; (c) Mold Legal Guide, $15; (d) Mold Home Remedy Recipes, $15; and (e) Mold Monsters, $15.  All helpful ebooks are delivered to your designated email address by email attachments only within 12-24 hours of your order.

Do-It-Best-Yourself Mold Solutions

Mold Expert Phillip Fry can help you fix your own property’s mold problems at low-cost, more safely, and better-in- results than what is done by many mold inspectors and mold contractors.  How can Phil help you?

     1. Read Phil’s five plain-English, mold advice books to master mold inspection, testing, removal, remediation, and prevention for your house, condo, apartment, office,  or workplace.

     2. Buy do-it-yourself, affordable mold test kits, mold lab analysis, mold cleaner, old killer,
and a mold-killing high ozone generator for the  successful toxic and household mold inspection, mold testing, mold species identification and quantification, mold cleaning, mold removal, and mold remediation to find mold, kill mold, clean mold, and remove mold from your residence or commercial building.

     3. Get FREE mold advice, mold help, and/or answers to your mold questions, by emailing mold expert Phillip Fry at
phil@moldinspector.com. You can also email pictures of your mold problems in jpeg file format as email attachments.

While doing mold removal and mold remediation, protect yourself against getting mold illnesses by wearing proper personal Mold Remediation Safety Gear.


 

Foodborne Disease
 
International Scientific Forum on Home Hygiene

Background Information on Foodborne Disease and the Home

What is food poisoning?
Any disease of an infectious or toxic nature caused by or thought to be caused by the consumption of contaminated food or water.
 
What are the main pathogens that cause foodborne outbreaks?
The main microbial causes of food poisoning are bacteria such as Salmonella, Campylobacter, Escherichia coli  O157, Clostridium, Staphylococcus aureus and Bacillus cereus and viruses such as Norovirus.
 
Campylobacter, Salmonella, Clostridium perfringens, verocytotoxin producing Escherichia coli (VTEC), Norovirus and Listeria monocytogenes are estimated to account for 85% of foodborne disease in England and Wales.
 
How does food and water become contaminated?

  • Foodborne pathogens frequently originate from the gastrointestinal tract of the animals from whom the meat is produced.  In some cases the animal is perfectly healthy e.g. cows who carry E. coli 0157 are themselves “healthy”. There are many opportunities for meat or poultry to become contaminated as it is slaughtered and prepared for sale.
     
  • Animals can also transmit food borne pathogens to humans via their produce e.g. milk, eggs
     
  • Therefore, raw foods of animal origin as purchased for consumption in the home are the most likely foods to be contaminated, i.e. raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish.
     
  • Outbreaks can also occur where vegetables or other farm produce becomes contaminated e.g. from contaminated water or raw sewage.

During food processing (either during production or in the home), intestinal pathogens can also be introduced from infected people who handle the food, or by cross contamination from some other raw foods.  The latter occurs either by direct or indirect cross-contamination from contaminated raw food such as meat, poultry and eggs to other foods e.g. cooked meats or salads to be eaten without further cooking:

  • Up to 25% of chickens sold through retail outlets in the UK are contaminated with Salmonella and up to 83% contaminated with Campylobacter. Similar or even higher figures are reported from other countries worldwide.
     
  • A UK study showed that 6% of the outside of retail poultry packaging was contaminated with Campylobacter and/or Salmonella.
     
  • 0.4%-0.8% of meat products purchased from UK butchers were positive for E. coli O157.

Examples of Number of Reported Food Poisoning Cases



Although the number of cases recorded is in the thousands, the true burden of food poisoning is likely to be millions of cases per year, as most cases go unreported.
 
England & Wales: According to the UK Food Standards Agency (FSA), up to half of the annual 9.4 million cases of infectious intestinal disease (IID) are food poisoning. This equates to up to 4.7 million cases per year.
 
UK: In a 2003 FSA survey, [MSOffice1] 16% of respondents said they had suffered food poisoning in last 12 months. This equates to up to 7.6 million cases per year.
 
US: Foodborne illness is estimated to cause 76 million illnesses, 500,000 hospital admissions, and 9000 deaths each year.
 
New Zealand: Foodborne illness estimated to cause 119,000 cases, 19000 GP visits, 400 hospital admissions, 22 cases of long term illness and 2 deaths per year. 
 
What proportion of foodborne infection occurs in the home?
 
In 2003, the World Health Organisation reported that as much as 40% of all foodborne infections are a result of food eaten within the home.
 
How does food poisoning occur in the home?
 
Of foodborne IID outbreaks in the home, UK data suggests that:

  • 39% are due to inappropriate storage of food
  • 31% are due to inadequate cooking
  • 20% are due to cross-contamination

The purpose of cooking food is to reduce the numbers of bacteria or viruses to a level insufficient to cause disease.  Both home-cooked foods and purchased cold foods such as cold ham, etc. should contain only small numbers of human pathogens that are insufficient to cause disease.  However, if left in warm or ambient and moist conditions overnight organisms can multiply and the food can become highly contaminated by the next day.

  • After heating, food must spend the minimum amount of time between 30ºC–45ºC.
  • If not eaten immediately, food must be cooled immediately to prevent the potential growth of bacteria.
  • Freezing prevents bacteria from growing and refrigeration will delay it.
  • Neither freezing nor refrigeration will inactivate bacteria, which means that on transferring these foods to room temperature they may become heavily contaminated again if left at warm temperatures.

Cross-contamination or contamination from an infected food handler, indicative of poor hygiene standards is thought to be responsible for about 20% of outbreaks in the home.  This can involve either direct or indirect cross-contamination. An example of direct cross-contamination is where an infected person directly contacts the food.  Indirect cross contamination is where the transfer of micro-organisms is via another vector such as a knife or a dishcloth.
 
In the kitchen, micro-organisms can be transferred from one food to another food by using the same chopping board or knife to prepare both without washing the surface or knife in between.  A food that is fully cooked can become re-contaminated if it touches other contaminated raw foods or drips and spills from raw foods.
 
Cloths and sponges become contaminated when they are used to wipe up spills from food, and bacteria can multiply with time once on damp cloths and sponges. Afterwards the cloths and sponges serve as a vector for further spread of pathogens to the hands of the user, to the surfaces wiped and then to many articles throughout the kitchen.

  • A recent study has shown that during the preparation of a meal in a domestic kitchen using a contaminated chicken almost 1 in 5 (17%) of hands and hand and food contact surfaces become contaminated with Salmonella or Campylobacter.
     
  • In a US study of 23 patients infected with E. coli 0157, 80% of the cases were thought to have originated from consumption of hamburgers in the home and food preparers in those home were significantly less likely to report washing their hands or work surfaces. The transmission was believed to have occurred more often when the hands of food preparers were allowed to cross-contaminate other food and utensils.
     
  • An outbreak of Norovirus at a wedding reception affecting 50% of guests was due to cross-contamination of potatoes from a contaminated sink, into which the food handler has previously vomited.

Sponsor Your Own Private Mold Inspector Training, Environmental Hygienist Training, and/or  Industrial Hygienist Training & Certification Seminar for Yourself and/or Company Employees---Presented  in Your Own Office or Location Anywhere in the World!
Hire mold and environmental experts Phillip Fry and Divine Montero Fry (Certified Mold Inspectors, Certified Mold Remediators, and Certified Environmental Hygienists) to travel to your company location to present the Environmental Hygienists Association three day long mold, environmental hygienist, and industrial hygienist training and certification training class anywhere in the USA, Canada, Singapore, Hong Kong, Asia, Australia/NZ, Europe, the Middle East, Central America, the Caribbean, or South America. You and your key associates and employees will be trained and certified as Certified Mold Inspectors, Certified Mold Remediators, Certified Environmental Hygienists, and/or Professional Industrial Hygienists. Read the Frys' environmental qualifications to teach and certify you and your associates.  For info, email Phillip and Divine phil@moldinspector.com, or call Phillip toll-free 1-866-300-1616 USA and Canada.

                                                             Also visit these sections of this website

Environmental News
Mold Prevention Step if Your Home or Building is
  Damage by Hurricane, Typhoon, Tornado or other
  Natural Disasters.

Lead Poisoning
Indoor Pollution Hazards
Indoor Pollution Kills 1.6M Per Year
Bracken Poison in Water Supplies
Legionellosis Incidence Rises With  Abundant
   Rain in Warm Weather

WHO Issues Revised Drinking Water to Help Prevent Water-Related Outbreaks and Disease
Water Desalination
Air Pollution Stunts Lung Development in Teens
Knowledge Articles All About Environmental
  Hygiene


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Mold Health Guide
Mold Legal Guide
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Mold Killer Remedy Recipes

Environmental Training
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Certified Mold Inspector
Certified Mold Remediator
Canadian Mold School
 

 Hire mold consultants Phillip Fry and Divine Montero to find air conditioning mold, workplace mold, and mold hidden inside the walls, ceilings, floors, crawl space, attic, and basement of your house, condominium, office, or other building.
 
Mold Training  Mold Inspector Directory  Industrial Hygienist Training  Industrial Hygienist Directory