E. coli outbreak in 5 states: doctors cannot find the source

There is an outbreak of E. coli in five US states. 72 people fell ill, and the Centers for Disease Control and Prevention (CDC) said it was unsure of the source of the e.coli bacteria.

Фото: Depositphotos

All 72 people were infected with the same strain of E. coli, but the CDC officially stated that they have not yet been able to identify a grocery store, a supermarket or a chain of food establishments that could become a source of infection, writes Time.

Cases have been reported in Kentucky, Ohio, Virginia, Tennessee and Georgia. Eight people were hospitalized; no deaths were reported.

You can become infected with E. coli after eating food or drinking water contaminated with e.coli bacteria. According to the Mayo Clinic, the three most common culprits in disease outbreaks are raw vegetables (often romaine lettuce), ground beef and unpasteurized dairy products.

Many strains of E. coli do not cause serious diseases. But exposure to some can lead to symptoms such as diarrhea, nausea, abdominal cramps or vomiting. Most infected people recover on their own within a week, but in some cases, especially when it comes to a risk group (weakened people, children, the elderly), the development of life-threatening kidney disease and death are possible.

Until a specific flash source is identified, CDC recommends that consumers follow general food infection prevention tips: wash hands regularly, cook meat at recommended temperatures (see table below), wash fruits and vegetables before meals, avoid cross-contamination during cooking, and also do not cook for others if you are ill.

Minimum safe temperatures for heat processing of meat and poultry (pay attention to the time of "rest" - during this period the dish continues to be prepared, although you have already stopped its heat treatment):

• Ground meat, minced meat, meat mixtures: 160 F (71 C)
• Chicken, Turkey: 165 F (74 C)
• Fresh beef, veal, lamb steaks, roasts, cutlets: 145 F (63 C) + rest 3 minutes after cooking
• Whole chicken or turkey: 165 F (74 C)
• Poultry Breast Roast: 165 F (74 C)
• Thighs of a bird, legs, wings: 165 F (74 C)
• Duck and Goose: 165 F (74 C)
• Stuffing (cooked separately or in poultry): 165 F (74 C)
• Fresh pork: 145 F (63 C) + rest 3 minutes after cooking
• Fresh ham (raw): 145 F (63 C) + rest 3 minutes after cooking
• Ham ready (warming up): 140 F (60 C)

Remember that it is impossible to determine the temperature of the meat by its appearance. Use a special thermometer. Even boiled meat can be pink in appearance, already reaching a safe internal temperature.

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