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Food Safety Alert: Summer Surge in Foodborne Illnesses Demands Vigilance
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As summer temperatures climb,so does the risk of foodborne illnesses. Recent outbreaks, including a Salmonella outbreak linked to eggs affecting 79 people across the United states and prompting the recall of 1.7 million eggs by a California company, highlight the need for increased vigilance in food handling and preparation. These incidents follow other dietary infections involving contaminated cucumbers and raw chopped meat possibly affected by E.coli.
Why Foodborne Illnesses spike in Summer
According to CNN health expert Dr. Leana Wen, the hot climate creates ideal conditions for bacteria to thrive. Outdoor gatherings like picnics and barbecues, while enjoyable, also increase the potential for errors in food storage and preparation. These factors combine to elevate the risk of food poisoning during the summer months.
Did You Know? The Norovirus is the leading cause of foodborne illness in the United States,accounting for approximately half of all cases.
common Foodborne Infections and Their Symptoms
Foodborne illnesses are caused by viruses, bacteria, or parasites found in contaminated food.Common bacterial culprits include *Campylobacter*, *Listeria*, *Salmonella*, and *E. coli*, often transmitted through raw or undercooked foods. Symptoms typically include nausea, vomiting, diarrhea, and abdominal pain. More severe cases can lead to fever, dehydration, and bloody diarrhea.
*Salmonella* and *E. coli*: Potential Complications
The *Salmonella* strain associated with the recent egg outbreak is primarily transmitted through contaminated foods. While manny individuals recover without intervention, some require hospitalization. In the current outbreak, 21 out of 79 infected individuals in the U.S. needed hospital care.
Certain *E. coli* strains, notably O157:H7, can cause bloody diarrhea and severe complications such as Hemolytic-Uremic Syndrome (HUS), which can lead to kidney failure and even death. hydration is crucial for recovery in both *Salmonella* and *E. coli* infections. Antibiotics are generally not recommended and may worsen *E. coli* infections.
Preventing Food infections: essential Tips
Dr. Wen advises staying informed about health authorities’ warnings and food recalls. In addition, consider these everyday practices:
- Thoroughly wash all fruits and vegetables, even if they are peeled.
- Cook meat and fish to the recommended internal temperatures.
- Avoid using utensils and dishes that have contacted raw foods for other foods.
- Do not leave food unrefrigerated for more than two hours (or one hour if the temperature is above 90°F).
- Avoid consuming raw milk and uncooked eggs.
- Wash hands frequently, especially before preparing food, and refrain from preparing food if you have gastrointestinal symptoms.
Pro Tip: Use a food thermometer to ensure meat and poultry reach a safe internal temperature, killing harmful bacteria.
Vulnerable populations, including the elderly, infants, pregnant women, and those with chronic illnesses, should exercise extra caution due to their increased risk of complications from foodborne illnesses.
| Illness | Common Sources | Symptoms | Prevention |
|---|---|---|---|
| Salmonellosis | Raw or undercooked poultry, eggs, meat, unpasteurized milk or juice, contaminated fruits and vegetables. | Diarrhea,fever,abdominal cramps,vomiting. | Cook foods thoroughly, avoid raw eggs and unpasteurized products, wash hands and surfaces often. |
| E. coli Infection | Undercooked ground beef, unpasteurized milk and juice, contaminated water, raw fruits and vegetables. | Severe stomach cramps, diarrhea (frequently enough bloody), vomiting. | Cook ground beef thoroughly, avoid unpasteurized products, wash produce carefully. |
| Norovirus |