Thursday, June 16, 2011

E.coli - What's it?

I hope all reader are aware of lately one of the hottest topic of food is E.coli. A large exposure in Germany on  E.coli bacteria infection through raw vegetables (the first trace of the root of infection is cucumber and now is confirmed from bean sprouts sources grown on a farm in northern Germany). It is being suspected the reason behind is due to contaminated water that use for bean sprouts as water supply. Germany Robert Koch Institute (RKI) has announced that contaminated bean sprouts were the source of the outbreak. Travelers should aware that the recommendation not to eat cucumbers, tomatoes and leafy salads.
I took some time to study these kind of case before sharing on my blog. The specific E.coli strains that cause outbreaks of disease in this incident are named as E.coli 0104:H4. Patients may experienced hemorrhagic colitis (inflammation and bleeding of the colon). Let's know what can E.coli cause, EHEC and HUS. EHEC 
is refer as Hemorrhagic (bloody) diarrhea: an increased amount of blood in the diarrheal stool that doesn't
resolve and is usually accompanied by severe abdominal pain. Although this may resolve within a week, some individuals can develop anemia and dehydration that can cause death. Hemolytic-uremic syndrome (HUS) : symptoms of pallor (due to anemia), fever, bruising or nose bleeding, fatigue, shortness of breath, swelling of the body, especially hands and feet, jaundice, and reduced flow of urine may be seen. HUS symptoms usually develop about 7 to 10 days after the initial diarrhea begins. HUS is the most common cause of kidney failure in children that damage the kidneys and destroys platelets which can lead to kidney failure, excessive bleeding, seizures or death.
Prevention includes eating well cooked foods, and drinking treated or pasteurized fluids. Avoiding touching or eating any food that may be contaminated with any animal or human waste will help to prevent the infection too. When you are preparing any fresh produce, begin with clean hands. Wash the produce under running water just before preparing or eating. This includes produce that grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market.
Furthermore, proper storage of fresh produce can affect both quality and safety. Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.

Folks, prevention is better than cure. Do practice a good hygiene as a first step to good health. Cheers.


正确的新鲜农产品储存,可影响质量和安全。某些易腐新鲜水果和蔬菜(如草莓,生菜,草药和蘑菇)最能维持在一个干净的冰箱储存在一个40 ° F或以下的温度。如果你不能确定是否应冷藏为维护品质,在还未买时请您询问详情。所有购买预先切开或去皮的食物应该冷藏以维持质量和安全

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