Fitness Blogger Dies After Whipped Cream Canister Explosion

She suffered cardiac arrest after the incident.
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A popular French blogger and Instagram influencer died last week after a whipped cream dispenser exploded and hit her. 

Rebecca Burger, who regularly posted about fitness, lifestyle and beauty to her almost 200,000 followers on Instagram, suffered cardiac arrest after being hit in the chest by a faulty siphon on a pressurized canister at her home in Galfingue Saturday, according to French newspaper 20 Minutes.

Firefighters were able to restore her heartbeat, but she was unconscious when she arrived at the hospital and died the following day. 

Her family announced her death in a statement on Instagram. 

They also shared a photo of a similar canister, which uses highly pressurized nitrous oxide that expands to make cream texture, to warn others of the possible dangers. 

“Here’s an example of the whipped cream siphon that exploded and struck Rebecca’s chest, killing her,” the post reads. “Take note: the siphon that caused her death was sealed. Do not use this type of device in your home! Tens of thousands of these appliances are still in circulation.”

Consumer magazine 60 Millions has been reporting on injuries due to such canisters dating back to 2010, including broken teeth and the loss of an eye. However, Burger’s death is reportedly the first. 

“It is, to our knowledge, the first time there has been a death from such an explosion ... We knew it would happen one day,” deputy editor Benjamin Douriez told the Associated Press. 

The manufacturer of the product, Ard’time, posted an announcement on its website following Burger’s death. The company has apparently been recalling the products since an incident occurred in 2013 and has reached out to more than 100,000 customers to stop using the siphon. 

France’s Local reports that the family plans to sue

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Before You Go

4 of the Most Commonly Recalled Foods (and How to Buy Them Safely)
Baked Goods(01 of04)
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The Concern: While it's been more than 10 years since the Food Allergen Labeling and Consumer Protection Act went into effect, unlabeled allergens—most often peanuts, tree nuts, wheat, soy, dairy, fish, shellfish and eggs—are still the number one cause of recalls for FDA-regulated foods. And they often crop up unannounced in bakery products.

Small Thing to Keep in Mind: If you have an allergy, check the label each time you buy a product, because manufacturers sometimes change recipes and a trigger food may have been added. Here's a helpful list of unexpected words to watch out for, broken down by the type of diet you're following.
(credit:Jacques Palut/iStock/Thinkstock)
Cantaloupe(02 of04)
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The Concern: These orange-fleshed melons are different from honeydew and watermelon, since their "netted" exterior is more porous, so contaminants from soil, water, animals (and their manure) can get trapped in the rind. Plus, unlike other fruits, they're not acidic, so pathogens can grow more easily once you cut the melon open.

Small Thing to Keep in Mind: As many of us already do, avoid buying cantaloupes that look bruised; and, if you purchase precut cantaloupe, make sure it's refrigerated or on ice. Finally, don't let the sliced fruit sit out at room temperature for more than two hours.
(credit:Olga Miltsova/iStock/Thinkstock)
Chicken(03 of04)
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The Concern: This popular meat (we buy about 86 pounds per capita annually) is one of the most common causes of foodborne illness.

Small Thing to Keep in Mind: A good recommendation is to buy chicken last when you're grocery shopping, since keeping it cold can prevent bacteria overgrowth. Also, be sure to defrost frozen chicken safely and cook it to 165 degrees (use a meat thermometer).
(credit:Wiktory/iStock/Thinkstock)
Sprouts(04 of04)
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The Concern: Alfalfa, clover, radish and mung bean sprouts, which add crunch to salads and sandwiches, score well nutritionally. But since 1996, there have been at least 30 food-related illness outbreaks linked to raw and lightly cooked sprouts. FoodSafety.gov has an entire page devoted to awareness about these tiny vegetables.

Small Thing to Keep in Mind: If you enjoy sprouts in salads, buy only ones with fresh, clean, white stems and roots that have been kept properly refrigerated. Douglas Powell, who blogs about food safety, says the best way to prepare sprouts is to cook them thoroughly before eating (so, stir-fries and pad Thai are fine).
(credit:Franny Anne/iStock/Thinkstock)

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