Food Safety Bulletin

Food Safety Bulletin Katrice Biggins University Of Phoenix SCI/220 Nicole Ackerson September 13, 2011

Food Safety Bulletin The Purple Tribune Spinach associated with E-coli outbreak

Outbreak of E-coli O157:H7 Infections from Spinach

Article by: Katrice Biggins Staff Reporter, Katrice Biggins Posted: September 13, 2011

In October 2006, 199 individuals were contaminated with the epidemic of E. coli O157:H7 have been called into the CDC from 26 states (CDC, 2006). The individuals who became sick, 102 had to be admitted to the hospital and 31 acquired a kind of kidney collapse know as hemolytic-uremic syndrome (HUS). Approximately, 141 were identified as females, and 22 were identified as children below the age of 5. The individuals who were between the ages of 18-59 also became ill with HUS. These individuals took ill between August 19 and September 5. The peak period began August 30 to September 1, according to the CDC (CDC, 2006). The Center for Disease Control, and The Food and Drug Administration are advising that all consumers who brought spinach from neighboring supermarkets that could be contaminated be returned (open or unopened) for a full refund. To ensure the residents are more content with the contamination the Purple Tribune will provide some data to offer alertness to the illness.

What is E. coli O157H7?

E coli O157:H7 is a type of E. coli germ that produces the main members of one group of EEC only a small quantity is required to produce a virus. The virus connects itself to the human intestinal cells once this takes place it starts killing the cells, and this can cause anemia, harm to platelets, and kills in the kidneys and other organs. The bacterium that causes the issue is known as Shiga toxins, called STX1, and STX2 known as Vero toxins (Toxins are substances that cause are produced by bacteria and they damage human cells) (Arnade, Calvin, & Kuchler, 2009). E. coli O157:H7 is a virus from a bacterium from Shiga toxins. E. Coli OO157H7 has the effects of nausea, vomiting, bloody diarrhea, a low fever, and stomach cramps. The virus only exists about three to seven days, and the majority of the people recuperate without any medical care. The virus can also cause problems in the elderly and children, dehydration, renal malfunction, and anemia. Some of the cases are so critical patients have to acquire medical attention. At times the virus is so bad that some patients acquire a disability and die (E. Coli O157:h7 Outbreak from Fresh Spinach, 2006). Readers should keep themselves informed about the virus by checking The Food and Drug Administration website (FDA) and The Center for Disease Control (CDC) these will websites will have the most current information on the virus. The local news stations will also have current updates, and the local radio stations and newspapers. Most cases of the E. coli O157:H7 virus has positive endings. If problems arise such as dehydration, hemolytic-uremic syndrome (HUS), and thrombotic thrombocytopenic purpura (TTP) the chances go from excellent to poor very rapidly. Food-borne sickness is an important health problem among Americans. Research states 6.5 million and 81 million incidents of food-borne sickness and 9,100 associated fatalities happen yearly (E. Coli O157:h7 Outbreak from Fresh Spinach,2006). According to Arnade, Calvin, & Kuchler many of the incidents in the United States can be linked to infested foods. Sickness from different kinds of bacteria seems to be escalating each year (Arnade, Calvin, Kuchler, 2009). Foods infested by pathogens or microbes are the main reason for food-borne sickness. The two main food-born sicknesses are Salmonella, Calicivirus, Campylobacter, and the E. coli O157:H7. Individuals need to follow these steps to avoid being infected with one of the above viruss make the food you are consuming is well cooked, mainly hamburger, make sure you are drinking pasteurized and treated liquids. Avoid consuming or touching any food that may be infested with human or animal waste, keeping your hands cleaned and sanitized as much as possible, wear gloves when handling certain foods, and foods such as lettuce or spinach make sure you wash it properly. By following these few simple rules you can protect yourself and family from these viruses.

Reference E. coli O157:H7 Outbreak from Fresh Spinach. (2006). Retrieved from http:// www.CDC.gov/foodborne/ecolispinach/100606.htm Arnade, C., Calvin, L., & Kuchler, F. (2009, winter). Food Safety Shock: The 2006 Food-Borne Illness Outbreak of E. coli O157:H7 Linked to Spinach. Agricultural Economics, 31 (4), 734- 750

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Food Safety Bulletin Food Safety Bulletin Katrice Biggins University Of Phoenix SCI/220 Nicole Ackerson September 13, 2011 Food Safety Bulletin The Purple Tribune Spinach associated with E-coli outbreak Outbreak of E-coli O157:H7 Infections from Spinach Article by: Katrice Biggins Staff Reporter, Katrice Biggins Posted: September 13, 2011 In October 2006, 199 individuals were contaminated with the epidemic of E. coli O157:H7 have been called in to the CDC from 26 states (CDC, 2006). The individuals that became sick, 102 had to be admitted to the hospital and 31 acquired a kind of kidney collapse know as hemolytic-uremic syndrome (HUS). Approximately, 141 were identified as females, and 22 were identified as children below the age of 5. The individuals that were between the ages of 18-59 also became ill with HUS. These individuals took ill between August 19 and Sept 5. The peak period began August 30 to September 1, according to

the CDC (CDC, 2006). The Center for Disease Control, and The Food and Drug Administration are advising that all consumers who brought spinach from neighboring supermarkets that could be contaminated be returned (open or unopened) for a full refund. To ensure the residents are more content with the contamination the Purple Tribune will provide some data to offer alertness to the illness. What is E. coli O157H7? E coli O157:H7 is a type of E. coli germ that produces the main members of one group of EEC only a small quantity is required to produce a virus. The virus connects itself to the human intestinal cells once this takes place it starts killing the cells and this can lead to anemia, harm to platelets, and kills in the kidneys and other organs. The bacterium that causes the issue is known as Shiga toxins, called STX1 and STX2 known as Vero toxins. (Toxins are substances that cause are produced by bacteria and they damage human cells) (Arnade, 2009). E. coli O157:H7 is a virus from a bacterium from Shiga toxins. E. Coli OO157H7 has the effects of nausea, vomiting, bloody diarrhea, a low fever, and stomach cramps. The virus only exists about three to seven days, and the majority of the people recuperate without any medical care. The virus can also cause problems in the elderly and children, dehydration, renal malfunction, and anemia. Some of the cases are so critical patients have to acquire medical attention. At times the virus is so bad that some patients acquire a disability and die (CDC, 2006). Readers should keep themselves informed about the virus by checking The Food and Drug Administration website (FDA) and The Center for Disease Control (CDC) these will websites will have the most current information on the virus. The local news stations will also have current updates, and the local radio stations and newspapers. Most cases of the E. coli O157:H7 virus has positive endings. If problems arise such as dehydration, hemolytic-uremic syndrome (HUS), and thrombotic thrombocytopenic purpura (TTP) the chances go from being excellent to poor very rapidly. Food-borne sickness is an important health problem among Americans. Research states 6.5 million and 81 million incidents of food-borne sickness and 9,100 associated fatalities happen yearly (CDC, 2006). According to Arnade, many of the incidents in the United States can be linked to infested foods. Sickness from different kinds of bacteria seems to be escalating each year (Arnade, 2009). Foods that are infested by pathogens or microbes are the main reason for food-borne sickness. The two main food-born sicknesses are Salmonella, Calicivirus, Campylobacter, and the E. coli O157:H7. It is important for individuals to follow these steps to avoid getting infected with one of the above viruss make the food you are consuming is well cooked, mainly hamburger, make sure you are drinking pasteurized and treated liquids. Avoid consuming or touching any food that may be infested with human or animal waste, keeping your hands cleaned and sanitized as much as possible, wear gloves when handling certain foods, and foods such as lettuce or spinach make sure you wash it properly. By following these few simple rules you can protect yourself and family from these viruses. Reference