Foodborne illness (food poisoning) is a common, distressing, and sometimes life-threatening
problem for millions of people in the United States and around the world. Bacteria
that cause disease are called pathogens. When certain bacteria enter food, they
can make people sick.
People
who become infected with bacteria can remain perfectly healthy or can develop
symptoms ranging from mild stomach cramps, nausea, vomiting, diarrhea, and fever
to severe dehydration and death. There are thousands of different types of bacteria
naturally present in our environment. But, only a few types of bacteria cause
the millions of cases of foodborne illness each year. It
is thought that there are 10,000 to 20,000 cases of Escherichia coli O157:H7 in
the United States each year. E. coli O157:H7 is one of hundreds of strains of
the bacterium Escherichia coli. Although
most strains are harmless and live in the intestines of healthy humans and animals,
this strain produces a powerful toxin and can cause severe illness. E. coli O157:H7
was first recognized as a cause of illness in 1982 during an outbreak of severe
diarrhea; the outbreak was traced to contaminated hamburgers. Most outbreaks have
come from eating undercooked, contaminated ground beef. E.
coli can be passed from animal to animal, animal to man, from man to food and
from person to person. E. coli can be found on cattle farms and can live in the
intestines of healthy cattle. Meat can become contaminated during slaughter, then
organisms are thoroughly mixed into beef when it is ground. Eating ground beef,
that has not been cooked sufficiently to kill E. coli O157:H7 can cause infection.
Contaminated meat looks and smells normal. The
number of organisms required to cause disease is not known, it is suspected to
be very small. Bacteria present on the cow's udders or on equipment may get into
raw milk. Unpasteurized milk carries the E coli bacteria. Swimming in or drinking
sewage-contaminated water can also cause infection. In the most recent case it
is thought that the E.coli from cow manure was washed into a fair's underground
water supply.
| Avoid
spreading harmful bacteria in your kitchen. |
| Keep raw meat
separate from ready-to-eat foods. | | Wash
hands, counters, and utensils with hot soapy water after they touch raw meat. |
| Never
place cooked hamburgers or ground beef on the unwashed plate that held raw patties.
| | Wash
meat thermometers in between tests of patties that require further cooking. |
Infection
with E coli is contagious and can be passed from person to person. If a person
has this infection and does not wash their hands well after using the bathroom,
the germs can than be spread most commonly when handling and preparing food. Family
members are than also likely to become infected. Age
and physical condition place some persons at higher risk than others who are infected
with the bacteria. Infants, pregnant women, the elderly and people with compromised
immune systems are at greatest risk from any bacteria. Some persons may become
ill after ingesting only a few bacteria; others may remain symptom free after
ingesting thousands. E. coli O157:H7 infection often begins with abdominal cramping
followed by diarrhea which is initially watery but becomes bloody. There
is usually little or no fever is present. Most people recover in 5-10 days if
they make sure to replace fluids lost through vomiting and diarrhea. Medicines
to stop the diarrhea, such as loperamide
(Imodium), should be used only if prescribed
by a physician. Antibiotics have not been shown to stop the diarrhea any faster
and may even be harmful. The diarrhea normally stops by itself after a few days.
In some,
particularly children under 5 years of age and the elderly, the infection can
also cause a complication called hemolytic uremic syndrome, in which the red blood
cells are destroyed and the kidneys fail. Hemolytic uremic syndrome is a life-threatening
condition usually treated in an intensive care unit. Blood transfusions and kidney
dialysis are often required. Everyone
has a part to play, in preventing food poisoning. People who are familiar with
food safety principles can do much to protect themselves and their families. It's
just a matter of following some basic rules. Cook
all ground beef and hamburger thoroughly. Because ground beef can turn brown before
disease-causing bacteria are killed, use a digital instant-read meat thermometer
to ensure thorough cooking. Ground beef should be cooked until a thermometer inserted
into several parts of the patty, including the thickest part, reads at least 160º
F. E.
coli O157:H7 can survive refrigeration and freezer storage. If present, it can
multiply slowly even at 44 degrees F. Thorough cooking to 160 F is the best safeguard
against infection. Drink
only pasteurized milk, juice, or cider. Wash
fruits and vegetables thoroughly, especially those that will not be cooked.
Children under 5 years of age, immunocompromised persons, and the elderly should
avoid eating alfalfa sprouts until their safety can be assured. Methods to decontaminate
alfalfa seeds and sprouts are being investigated. Drink
municipal water that has been treated with chlorine or other effective disinfectants. Avoid
swallowing lake or pool water while swimming. Make
sure that persons with diarrhea, especially children, wash their hands carefully
with soap after bowel movements to reduce the risk of spreading infection, and
that persons wash hands after changing soiled diapers. Anyone with a diarrheal
illness should avoid swimming in public pools or lakes, sharing baths with others,
and preparing food for others.
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