Question

State a current E. coli. outbreak of foodborne illness in the news and include the following information

• News source
• Date of news report
• Number of individuals affected
• Food source
• Microorganism causing the illness
• Symptoms of illness
• How could this foodborne illness have been prevented?

Answer 1

*As of November 19, 2020, a total of 39 people infected with the outbreak strain of E. coli O157:H7 have been reported from 18 states. A list of the states and the number of cases in each can be found on the Map of Reported Cases page.

* News source is report form 18 states and the map of reported cases. Leading newspapers also reported this.

*Date of news report is November 19,2020

*Number of individuals affected is 39

*food sources of E. Coli are Contaminated food, especially undercooked ground beef, unpasteurized (raw) milk and juice, soft cheeses made from raw milk, and raw fruits and vegetables (such as lettuce, other leafy greens, and sprouts). Contaminated water, including drinking untreated water and swimming in contaminated water.

*micro organisams causing are coli O157:H7, can cause intestinal infection. E. coli O157:H7 and other strains that cause intestinal sickness are called Shiga toxin–producing E. coli (STEC) after the toxin that they produce.

*Symptoms of intestinal infection generally begin between 1 and 10 days after you’ve been infected with E. coli. This is known as the incubation period. Once symptoms appear, they usually last around 5 to 10 days.

Symptoms can include:

>abdominal cramping

>sudden, severe watery diarrhea that may change to bloody stools

>gas

>Loss of appetite or nausea

>vomiting (uncommon)

>fatigue

>fever

Symptoms can last anywhere from a few days to more than a week.

Symptoms of a severe E. coli infection may include:

>bloody urine

>decreased urine output

>pale skin

>bruising

>dehydration

*prevention done by :

*Wash your hands

Wash hands with warm soapy water for 20 seconds before and after touching food especially raw eggs, chicken, fish, pork

* keep food preparation areas clean:use hot, soapy water to clean counters and boards and sanitize with in 1 tablespoon of bleach per gallon of water

*Rinse produce well

Wash fruits and vegetables uner running water. Use a brush to clean produce with tough skin or rinds

* cook meat thoroughly

Meat and poultry should be cooked to an internal temperature of upto 165 degree to kill bacteria and microorganisms.

Clean: Wash hands and surfaces often.

Separate: Don't cross-contaminate.

Cook: Cook to proper temperatures.

Chill: Refrigerate promptly.