Then of course you shouldn’t wash fish either, right

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The Pickerd company is recalling chocolate sprinkles. The company for baking and decor specialties warns of possible mold infestation of the product.

Pickerd calls the product "Chocolate Rolls" in the 150g litter container and 1,000g stand-up pouch. Since mold infestation was found sporadically, it cannot be ruled out that the product poses a possible health hazard, according to a company statement. We therefore advise against consuming the leaves or crumble.

Pickerd chocolate flakes and sprinkles: These products are currently being recalled. (Source: Pickerd)

Recall chocolate papers from Pickerd: These batches are affected

The following batches and best before dates are affected. They can be found on the back of the products on the labels.

Product batchMHD150gL7271FEB 19L7321APR 19L7339MAI 191,000 gL7283MRZ 19L7311APR 19

Affected chocolate sprinkles can be returned

The affected batches have been withdrawn from sale. Pickerd decor is part of the range at Edeka, Marktkauf and Rewe, among others. Customers who have already bought the products can return them to the respective place of purchase. You will be reimbursed the purchase price – even without presenting the receipt.

If consumers have any questions, they can contact the company via email at

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Many are afraid of germs on food. Pathogens lurk especially on meat. For a long time it was said: washing helps. A mistake. The Federal Institute for Risk Assessment explains.

For a long time the rule was: "Wash your meat before processing to reduce the burden of germs." This is yesterday’s news. Because washing things get a lot worse. health editor Larissa Koch introduced the microbiologist Dr. Niels Bandick from the Federal Institute for Risk Assessment (BfR) asked about it.

Mr. Bandick, the recommendation to wash meat has since been rejected by science. Why?

Niels Bandick: We now advise against washing meat. The microbiologists in our company know which germs we can expect on the surface of poultry meat, for example.

What are they and how do they get on the meat?

These are often intestinal bacteria that got onto the meat when the animal’s organs were removed. Even during keeping, it can happen that germs from excretions reach the surface of the animals.

In this respect, it sounds plausible to minimize these germs by washing the meat.

Yes, at first glance. We used to recommend this to reduce germs. We do a lot of investigations here in the house that deal with cross-contamination. We took a look in the consumer’s kitchen to find out where the risk of infection lurked.

How does the germ that was previously in the chicken get into the salad later? We followed the path. That can happen when you wash poultry. If you imagine the meat being held under the tap, the water will of course also splash. This splash of water, these droplets, which then spread widely throughout the entire sink and around it, then possibly contain germs. We visualized this in experiments by depicting germs on the surface of the meat using a fluorescent liquid. When washing the meat under UV light, we could see very well how much the droplets had spread in the sink.

Then of course you shouldn’t wash fish either, should you?

Well, we deviate a little from our recommendation not to wash food of animal origin. Because, of course, we also see that fish is often covered by a layer of mucus that sometimes smells unpleasant. And it means that the fish is difficult to grasp when processing. We then recommend that the consumer washes the fish before processing it. Of course, we advise you to clean the sink thoroughly. The best way to do this is to flood them with boiling water and scrub them thoroughly with detergent and wash your hands.

By the way, plant-based foods such as fruits and vegetables should always be washed thoroughly.

What germs are they that can be dangerous to us in the kitchen?

This is especially Campylobacter – an intestinal germ that occurs particularly in poultry and can cause diarrhea in humans. The turkey or the chicken, on the other hand, can live with this germ without any problems.argumentative essay transition words pdf With us, on the other hand, it can even lead to severe diarrheal diseases with permanent damage, such as reactive joint inflammation. The data that the Robert Koch Institute regularly publishes in its reports also confirm that the numbers of campylobacterioses – i.e. infections with this bacterium – are at a high level.

Salmonella, which is also transmitted via poultry, has fortunately been on the decline recently. In the meantime, various measures are taken before slaughter so that salmonella cannot spread. For example, the animals are vaccinated. However, most of these measures do not work against the intestinal germ Campylobacter. That is why we often find this pathogen on poultry.

How often is our meat infected with germs?

In Germany there is a so-called zoonosis monitoring system on a regular basis nationwide. Samples from different food groups are taken. The zoonosis data showed that between 20 and 55 percent of poultry contain the Campylobacter germ. In other words, over a third of all poultry meat on the market carries this pathogen.

What do you recommend to consumers now?

Our approach is: the potential harm is greater than the benefit of washing poultry under running water. We recommend that if poultry still has feather remains, blood, organs or organ remains should be thoroughly cleaned with kitchen paper in these cases.

What about other types of meat and foods?

Germs must be expected in all foods. They can always occur – especially with food of animal origin. These are mostly germs that can get onto the surface of food during processing. Food is never sterile. That wouldn’t be healthy for us either. Because germs train our immune system. The entire spectrum of all germs that can occur in the intestine can therefore be found on our food: from E. coli to salmonella to staphylococci. These bacteria occur on animals and therefore they also colonize our food. The trick now is to keep the number as low as possible.

And how do I do that as a consumer?

The most important thing is strict hygiene at home in the kitchen. Raw meat, fish or eggs should always be processed separately from other foods. Raw vegetables or lettuce should not be cut on the cutting board that was used for meat. Because then the consumer easily becomes a patient. 

Anyone who has touched raw food should not, for example, carelessly go to the refrigerator and grab the handle or lean on the worktop, where the vegetables or salad will later be placed. Hands should always be washed thoroughly after coming into contact with raw food.

Food that needs to be refrigerated should only be exposed to room temperature for a short time. Meat, fish and eggs should be cooked well so that dangerous germs die off. Everyone has to do their part. There are still deficits in the level of knowledge among consumers. Young people in particular often do not know how to handle food hygienically. That’s why we also do extensive consumer education.

Cook well, you say. Does that mean a steak medium or bloody is taboo?

It should actually not be bloody anymore, then the risk that any germs have survived is quite high. With medium, the question is how do you define that? When the meat juice is no longer bloody, you can consider the steak safe. Small children, the elderly, immunocompromised or pregnant women, on the other hand, should always cook meat and fish well.

Wouldn’t the so-called chlorinated chicken be the solution to all problems? In the USA it is customary to treat poultry with chorus solution before selling them to kill all germs, why not here?

This type of pretreatment is completely harmless for the consumer, because the amount of chlorine that remains on the meat is extremely low. But the German consumers reject the so-called chlorinated chicken, as we have learned from consumer protection organizations. In addition, treatment with chlorine is not permitted under German food law. We advocate to the manufacturers to make the processes so safe that the germ load is as low as possible. In addition, everyone has to protect themselves from pathogens.

Does the USA have fewer germs overall or in hospitals because they use chlorine?

No, they do not have.

Pathogens and, above all, multi-resistant germs are always a big topic in the media. Do we have more of it today than before?

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We probably had them in the past, but they weren’t investigated as closely as they are today. The pattern of resistance is certainly shifting. That is the course of nature. But we come to the conclusion that there have always been so many germs and resistances.  

According to sleep researchers, the ability to react and make decisions suffer during nightly long-term negotiations, such as the last more than 24-hour exploratory talks. You can find out the effects of lack of sleep here.

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At 22 hours of wakefulness, the ability to react corresponds to that at 1.0 per mille blood alcohol, said the board member of the German Society for Sleep Research and Sleep Medicine, Hans-Günter Weeß. "The ability to make decisions is diminishing, especially our ethical and moral principles that are fading more and more."

Coffee and tea only help for a short time

Stamina could then play a more important role than good arguments. "The pressure to sleep increases and actually you only want one thing: off to bed. And then you may agree to one or the other point that you would not accept in the wakefulness." On the other hand, tension and the adrenaline level are probably very high and tension drives away tiredness, said Weeß, who runs the sleep center at the Palatinate Clinic in Klingenmünster. A cup or two of coffee or tea could help in the short term. Too much of it could lead to a very deep hole.

"The night is not a time for factual decisions. Those who don’t get enough sleep are less able to solve problems. Emotions then play a bigger role"Jürgen Zulley had already said after the failure of the Jamaica negotiations at the end of last year. He is the former head of the Sleep Medicine Center at the University of Regensburg. The researchers already speak of sleep deprivation when a person is awake past the time at which they normally go to bed.

Pre-sleeping doesn’t help

"We have a biological rhythm that goes on constantly. Pre-sleeping doesn’t help either"explained Zulley. From around three in the morning at the latest, everyone would be in a performance slump. "This is why most of the mistakes at work happen on night shifts."

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Source: – dpa

Wraps are tried and tested home remedies and help against fever, sore throat, ear infections and many other complaints. But calf wraps, neck wraps and ear wraps only develop their healing properties if you use them correctly. The right temperature plays an important role here.

Because heat and cold have very different effects on the affected parts of the body. While warmth stimulates the blood circulation and the metabolism, has an expectorant effect and loosens tense muscles, cold inhibits the blood circulation, takes the heat away, has a decongestant and pain reliever.

Warm or cold compress: what helps?

Warm wraps help against long-lasting jokes and loosen the phlegm. In the form of ear wraps, they fight inflammation and have a pain-relieving effect. Cold compresses, on the other hand, are used for acute painful sore throats, difficulty swallowing and fever. In the event of unpleasant reactions such as itching, shivering or an intense feeling of warmth, the compress should always be loosened.

The correct temperature of wraps

The temperature stimulus from wraps should be dosed in such a way that it activates the immune system, but does not overwhelm the body. Warm wraps should be around 50 degrees. Before applying the hot wrap, the forearm check is always advisable: If the temperature on the forearm is perceived as pleasant, the wrap is well tolerated and can remain on the skin for half an hour or longer. 

Cold compresses for fever should not be cooler than 30 degrees. If cold compresses are used for acute sore throats, they should be around 18 degrees. Cold compresses are changed when they have reached body temperature.