What should people know about non-Hodgkin lymphoma?

Lymphoma is the name for cancers that develop in the lymphatic system, a part of the body’s immune system. The lymphatic system helps the body fight infection and diseases. It is made up of thin tubes, similar to blood vessels, that branch into tissue throughout the body. These tubes carry a watery, colorless fluid, called lymph, which contains infection fighting cells called lymphocytes. Along the network of tubes are small, oval-shaped organs called lymph nodes. Groups of lymph nodes are found in the armpits, neck, chest, abdomen and groin.

Other parts of the lymphatic system are the thymus, spleen, tonsils and bone marrow. Lymphatic tissue is also found in other body parts including the stomach, skin and intestines.

There are several different types of lymphoma. Lymphomas are often divided into two groups: Hodgkin lymphoma and non-Hodgkin lymphoma. The information in this section is about non-Hodgkin lymphoma.

Each year in New York State almost 2,000 men and 1,870 women are diagnosed with non-Hodgkin lymphoma. Approximately 750 men and 700 women die from this disease each year in New York State. Nationally, non-Hodgkin lymphoma is the sixth most common site of new cancer diagnoses among men and fifth among women.

Who gets non-Hodgkin lymphoma?

Non-Hodgkin lymphoma occurs more frequently among men than among women. It also occurs more frequently among whites than among Blacks. Although children can get non-Hodgkin lymphoma, the risk of getting lymphoma increases with age. Approximately 70% of people diagnosed with non-Hodgkin lymphoma are age 50 and over.

What causes non-Hodgkin lymphoma?

At this time, we do not know exactly what causes non-Hodgkin lymphoma. People with depressed immune systems, such as those who have had organ transplants or individuals with HIV/AIDS, have an increased risk of getting non-Hodgkin lymphoma. Studies among farmers and other occupations also indicate that exposure to herbicides, pesticides and certain other chemicals may be associated with getting non-Hodgkin lymphoma. Other risk factors that are being investigated include Helicobacter pylori and Hepatitis C infections and obesity.

What can I do to reduce my chances of getting non-Hodgkin lymphoma?

Most people who develop Non-Hodgkin lymphoma do not have any risk factors. Treating the immune suppression caused by AIDS will help people who are infected with HIV to avoid Non-Hodgkin lymphoma. Prevention of the spread of HIV/AIDS is also important. Treatment for Heliobacter pylori and Hepatitis C infections may also prevent some cases of cancer. Maintaining a healthy weight is important for the prevention of many types of cancer and chronic diseases.

Watch Out – Intentional food contamination can happen anywhere, anytime.

What is food tampering?

Deliberate contamination of food products with the intent to cause harm is food tampering.

Food tampering has happened in processing, storage and retail operations in the past, and may also be a future terrorism strategy.

Who commits this kind of crime?

Anyone can commit this type of crime. In the past, different types of people, including disgruntled employees and pranksters, have committed food tampering.

When can a food product be intentionally contaminated?

A food product can be contaminated at any point in the food supply chain from farm to table.

As a food service operator, you can protect:

• food you purchase,
• food during storage, and
• food during preparation and service.

How do I recognize tampered food?

Unfortunately, you may not always recognize tampered food. However, the following practices may reduce the risk of serving contaminated food:

• Purchase only from reputable vendors.
• Be familiar with the foods you purchase, prepare and serve.
• Schedule deliveries when staff is present to inspect and secure the delivery.
• Examine foods before use. Do not use foods with foreign objects or an unusual odor, texture, or appearance.

Return to the vendor

• Dirty or damaged products.
• Soft packaging with cuts, tears or punctures.
• Cans and jars with signs of leakage, spillage or corrosion .
• Punctured plastic bottles.
• Products with damaged or missing safety seals.

In self-service areas, such as salad bars and buffets

• Know what food you placed in service and when.
• Don’t add old food to new when replenishing.

Remember

• Keep an accurate inventory.
• Rotate stock.

And in addition …

• Know your food delivery people. Verify ID of new or different delivery people.
• Keep food storage areas secure, especially those not in view.
• Check daily for things that may be out of place.
• Put self-service areas, such as salad bars and buffets, in view of staff.
• Be aware of anyone lingering in the self-service area.
• Do a complete background check on all employees.
• Supervise all employees, especially new ones.
• Train staff to notice and report signs of food tampering or other unusual activities.
• Keep employee personal items out of food handling areas.
• Make a separate area for employee breaks, located away from storage areas.

Counterfeit packaging may be used to distribute contaminated foods. Always check for:

• Labeling, lot codes and other identifying information that has been altered.
• Lot numbers not in the same format or sequence as the last purchase.
• Labeling that is badly printed, overprinted or missing usual information.
• Shipping boxes that have missing product informatin.

Food tampering is a crime. It must be reported to the police and your local health department.

If You Suspect You Have A Tampering Incident Remember “INK”

• Investigate suspicious activity immediately. Collect as much information as you can. Remove the suspect food from service.
• Notify local law enforcement if you suspect food tampering. Also call your local health department.
• Keep the food for evidence. Do not handle the food. Wrap it in plastic, or place it in a plastic bag. Label the item clearly, and separate it from your regular supplies.

Contact your local health department for more information

Grain products, such as cereal and bread, provide the fuel that your body needs to power your brain, nervous system and muscles. Grains are naturally low in fat and are an excellent source of dietary fibre, folate, iron and other protective compounds

What to look for:

Choose enriched breads, cereals and pastas or try products made with whole grain.

• Whole grains provide nutrition from all parts of the grain and are very high in fibre and protective compounds
• You’ll find high fibre grains in: multi-grain bread, bran cereals, oatmeal, whole wheat pasta, brown rice and flaxseed muffins
• The famous Nurses Health Study found a 33% lower risk of heart disease among women who regularly included whole grains in their diet