An August 10, 2008 Washington Post article by Annys Shin and Ylan Q Mui titled "Whole Foods Recalls Beef Processed At Plant Long at Odds With USDA" reveals that a Nebraska meatpacker has recalled 1.2 million pounds of ground beef it believes is contaminated with E. Coli 0157:H7 bacteria. Some of the beef was sold by Whole Foods Market and was pulled from shelves after Massachusetts health officials notified Whole Foods that seven people who were ill with E. coli had reported buying beef from the store.
An Associated Press report from August 7, 2008 reports that approximately 70 persons at a Boy Scout camp in Goshen, Va. fell ill with E. coli like symptoms, causing the camp to close and one person to be hospitalized. Testing revealed that the illnesses were linked to ground beef.
Causes of E. coli Poisoning
There can be many causes of E. coli poisoning, but the most common cause is the consumption of raw or inadequately cooked foods that are contaminated with the bacteria. E. coli is normally found in the intestinal tract of animals and people, and can make its way onto food during processing and handling. Cooking or heating the food thoroughly usually kills the bacteria. Common foods linked to E. coli are unpasteurized dairy products and juices, produce, and ground beef.
Symptoms of E. coli Foodborne Illness
Symptoms usually begin within two to five days of consuming contaminated food or liquids and may last as long as eight days.
- Nausea
- Severe abdominal cramps
- Watery or very bloody diarrhea
- Fatigue
- Fever
- Vomiting
Treatment
Most persons with E.coli food poisoning get better in five to 10 days without any treatment. Antidiarrheal medications are not recommended for the treatment of E. coli foodborne illness and antibiotics are usually not needed. However, a physician should be consulted if the sick person:
- begins to feel faint or dizzy
- develops any new rashes or spots on the skin
- sees blood in the urine or
- urinates less than usual.
Complications of E. coli Foodborne Infection
E. coli 0157:H7 is a specific species of E. coli that produces Shiga toxins that can damage the lining of the intestines and cause Hemolytic Uremic Syndrome (HUS). HUS is the most common type of acute kidney failure in children. HUS is most often treated in a hospital ICU with blood transfusions and kidney dialysis. Around eight percent of persons with HUS can have lifelong complications such as high blood pressure, paralysis, blindness, and siezures. Other complications can be present if the intestines are so damaged by the toxins that portions of intestinal tissue must be removed. Children, the elderly, and persons with compromised immune symptoms are more sensitive to the effects of the Shiga toxin.
Prevention of E. coli Infection
- Wash hands after trips to the bathroom and handling dirty diapers
- Eat only ground beef that has been cooked to an internal temperature of 160 degrees
- Avoid unpasteurized dairy products and juices
- Wash produce thoroughly before use
- Keep raw meat separate from other foods and use different plates for raw and cooked meats
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