What You Should Know About Food-Borne Illness
If it isn’t E. coli in the spinach or lettuce, it might be botulism in bottled carrot juice. And if it isn’t botulism, it is salmonella in the chicken or Listeria monocytogenes in the strawberries. Recently, there seems to be a string of foods recalled because of some type of contamination. The most recent food-borne illnesses have been caused by E. coli O157:H7.
E. coli or Escherichia coli O157:H7 belongs to a family of mostly harmless bacteria that is found in many common places in our environment. This strain produces a strong toxin that makes people sick. It is found in the gastrointestinal tract of sheep, goats, cows and deer. It is also found in their waste material or manure, which is often used to fertilize soil. Fertilizer is probably the main source of E. coli contact for bean sprouts, spinach, and other fruits and vegetables that have been in the news.
This strain of E. coli was discovered in 1982 in hamburger meat. It is believed that this bacterium picked up its toxic abilities from a related bacterium that produces shigella dysentery. Undercooked ground beef has emerged as one of the main culprits that carry E. coli contamination. The contamination is believed to take place during slaughter and easily mixes into the ground meat.
Another source of contamination can be from raw milk. Bacteria can be found on equipment or the cow’s udder and get into the milk. Bacteria can be passed from one person to another, especially among toddlers. Also, it can be found in petting zoos along railings, feeding bins, and on the animals. And finally, contaminated water can pass the bacteria along to swimmers.
It takes only a small amount of E. coli to make someone sick. The symptoms include bloody diarrhea and stomach cramping. Once a person becomes ill, the symptoms can last five to 10 days and then the person can fully recover. In those with weak immune systems such as the elderly or among children 5 years old and under, the risk for kidney failure can be higher than it is for other people. This condition is called hemolytic uremic syndrome (HUS). It is characterized by the destruction of red blood cells and causes the kidneys to fail.
What can be done to prevent E. coli and other types of bacteria contamination?
If you choose to eat meat, make sure the meat is cooked thoroughly. Eating meats that are rare, for example, may increase your risk for exposure to unwanted bacteria.
If you have diarrhea and suspect E. coli contamination, let your doctor know right away. Also, do not take antidiarrheal agents for diarrhea, and do not take antibiotics. Antibiotics can make the symptoms worse, so avoid taking them.
Do not cross-contaminate meat and produce. It is better to have a cutting board for produce and other foods, and another for animal products. Keep raw meat away from other foods and store separately in the refrigerator. Also, if thawing frozen meat, place the meat on the lowest shelf to keep meat from dripping on other foods.
Wash fruits and vegetables thoroughly under running, soapy water. This helps to get rid of most of the bacteria, but it may not be completely effective.
Avoid swallowing lake or stream water when swimming, or drinking any water that has not been treated properly.
Make sure children wash their hands after they’ve used the restroom.
Also, make sure you wash your hands and the preparation area thoroughly after cutting uncooked meat.
Make sure foods are stored at temperatures below 41° Fahrenheit or foods are cooked or kept warm at temperatures above 141° Fahrenheit. Foods kept at temperatures between these two temperatures are good for bacteria growth. This may be one reason that there is an increased risk of food-borne illnesses at church potlucks and picnics. Foods are often left out for more than two hours—enough time for bacteria growth.
If you need more information on food contamination, the following Web site answers general questions along with resources:
www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
PAMELA A. WILLIAMS, M.P.H., R.D., is a dietitian and frequent contributor to Message magazine. She writes from Cypress, California.
References:
Weise, Elizabeth. “Food Bacteria Evolving, Becoming More Dangerous. USA Today. www.usatoday.com/news/health/2006-10-30-ecoli-bottomstrip_x.htm. Accessed December 13, 2006.
CDC Advice for Consumers on the Multistate Outbreak of E. coli From Fresh Spinach. October 6, 2006. www.cdc.gov/foodborne/ecolispinach/consumeradvice.htm. Accessed December 13, 2006.
Coordinating Center for Infectious Diseases / Division of Bacterial and Mycotic Diseases September 24, 2006. www.cdc.gov/ncidod/dbmd/diseaseinfo/escherichiacoli_g.htm. Accessed December 13, 2006.
Press Release: FDA Continues Investigation of E. Coli O157:H7 Cases Associated With Taco Bell Restaurants: December 12, 2006. www.fda.gov/bbs/topics/NEWS/2006/NEW01523.html. Accessed December 13, 2006.
Jamba Juice Warns Consumers About Smoothie Contamination. December 6, 2006.www.latimes.com/features/
health/la120506jamba,1,2215511.story?coll=la-headlines-health&ctrack=1&cset=true. Accessed December 13, 2006. |
