Superbug Fungus Poses Serious Global Health Threat

The Centers for Disease Control and Prevention (CDC) is warning that an emerging fungus called Candida auris (C. auris) presents a serious global health threat. This superbug fungus is resistant to antifungal medications and can survive on surfaces even after they’ve been cleaned. C. auris can cause serious and potentially fatal infections and has infected over 600 people in the United States. The CDC reports that between 30% and 60% of infected patients die.

C. auris often affects those who are in the hospital, live in nursing homes or have weakened immune systems. The CDC states that healthy people usually don’t get C. auris infections. Unfortunately, it’s difficult to identify C. auris infections with standard lab methods. Because of the risks it presents, the CDC is urging health care facilities and professionals to be on the lookout for C. auris cases and to notify the CDC of confirmed or suspected cases.

Food Safety Temperatures to Know

Danger zone: 41° – 135° F

This is the range where the most rapid bacteria growth occurs.

Safe zones

Cold foods: 40° F and below

Hot foods: 140° F and above

Nutritional Information (per serving)

Total Calories 193
Total Fat 7 g
Protein 10 g
Carbohydrates 28 g
Dietary Fiber 10 g
Saturated Fat 1 g
Sodium 256 mg
Total Sugars 8 g

Source: USDA

Chickpeas and Spinach Saute


  • 1 Tbsp. vegetable oil
  • 1 yellow onion (chopped)
  • 1 clove garlic (minced)
  • 1 celery stalk (chopped)
  • 1 carrot (chopped)
  • 1 14.5-ounce can low-sodium diced tomatoes
  • 1 16-ounce can low-sodium chickpeas (drained and rinsed with cold water)
  • ¼ cup water
  • 1 10-ounce package frozen spinach
  • 1 tsp. fresh lemon juice
  • ¼ tsp. crushed red pepper flakes


  1. Put a skillet on the stove on medium-high heat. When the skillet is hot, add oil.
  2. Add onion, garlic, celery and carrot and cook about 15 minutes until the mixture is soft and the onions are lightly browned.
  3. Raise the heat to high, add the tomatoes, beans (white beans instead of chickpeas) and water, and cook for 5 minutes. Lower the heat to low and top the mixture with the spinach (don’t worry about stirring). Cover and cook until the spinach has thawed and heated throughout, about 10 minutes. Stir well.
  4. Add the lemon juice and red pepper flakes and stir thoroughly.

Makes: 4 servings

For more information and helpful links, please download our June 2019 Live Well, Work Well Newsletter.

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This article is intended for informational purposes only and is not intended to be exhaustive, nor should any discussion or opinions be construed as professional advice. Readers should contact a health professional for appropriate advice.