According to the Centers for Disease Control and Prevention (CDC), more people are getting sick by a multistate E. coli outbreak with no known source.
Public health officials said 96 people have been infected with E. coli in five states so far. Following are the number of cases confirmed in five states:
- Kentucky – 46
- Tennessee – 26
- Georgia – 17
- Ohio – 5
- Virginia – 2
So far, eleven people have been hospitalized due to the E. coli outbreak. However, no deaths have been reported.
The CDC has said that the investigation is still going on and health officials have not yet identified any specific food product, grocery store, or restaurants as the source of the infection.
Escherichia coli (E. coli) is a gram-negative bacteria found in the environment as well as in the intestines of people and animals. Most strains of E. coli are harmless but some can cause illness due to contamination of water and food.
Over the past year, the infection prompted widespread recalls of Romaine lettuce, but that outbreak stopped in January. Other foods that were responsible for E. coli outbreaks in the past include flour, spinach, and ground beef.
At this juncture, the CDC has not been recommending consumers to avoid any particular food item due to E. coli. Meanwhile, health officials continue to investigate the source of the outbreak.
Individuals get sick from E. coli infection around two to eight days after the bacteria invades the body. Signs and symptoms of E. coli include diarrhea, which can be sometimes bloody, stomach cramps, nausea, vomiting, and dehydration. Anyone experiencing the aforementioned symptoms should seek medical attention immediately.
Typically, the infection clears up within a week. However, severe cases can lead to hemolytic uremic syndrome, a type of kidney failure.
To reduce the risk of infection, the CDC recommends people to follow the below-mentioned steps:
- Wash your hands frequently, especially after using the restroom or changing diapers, before and after cooking or eating food, and after contact with pets or animals.
- Cook meats thoroughly to kill harmful microbes. Steaks and roasts should be cooked to at least 145˚F. Let rest for 3 minutes after you remove meat from the grill or stove. Cook ground beef and pork to at least 160˚F. Use a food thermometer to check the temperature of the meat.
- Don’t cross-contaminate food preparation areas by thoroughly washing hands, counters, cutting boards, and utensils after they touch raw meat.
- Wash fruits and vegetables before eating, unless the package says the contents have been washed.
- Avoid raw milk, other unpasteurized dairy products, and unpasteurized juices.
Don’t prepare food or drink for others when you are sick.
