Dozens of disabled in a mysterious epidemic of E. coli

Health officials are using to identify the cause of an outbreak of E. Coli that made dozens of people sick.

To date, 72 people have been infected with E. coli O103, according to the Centers for Disease Control and Prevention. Eight people fell sick enough to be hospitalized. No deaths have been reported.

The CDC said the investigation was still ongoing and that officials had not yet identified any food product, grocery store or restaurant chain as a source of infection.

The bacterium E. coli, often present in the digestive tract of animals, can contaminate many types of food. E. coli has been at the origin of many drug reminders against Romaine lettuce, but this hatching was declared over in January. Previous outbreaks included products ranging from ground beef to spinach, alfalfa sprouts and even flour.

For now, the CDC does not recommend consumers to avoid any food because of E. coli bacteria, while health officials continue their research on the origin of the disease.

Signs of an E. coli infection

Symptoms of E. coli infection include diarrhea, which can be blood, severe stomach cramps, and vomiting. People usually get sick two to eight days after swallowing the germ.

E. coli infections usually disappear within a week, but more severe cases can result in a type of kidney failure called hemolytic uremic syndrome (HUS).

The symptoms of HUS include fever, abdominal pain, pale skin, fatigue and irritability, unexplained bruising or bleeding from the nose and mouth and decreased urination. These complications are more common in young children under 5, older adults and people with weakened immune systems.

Anyone with these symptoms should seek immediate medical attention.

How to prevent E. coli

The CDC recommends the following steps to reduce the risk of E. coli infections:

• Wash your hands frequently, especially after using the toilet or changing diapers, before and after preparation or meal, and after contact with animals.
• Cook meat thoroughly to kill harmful germs. Steaks and roasts should be cooked to at least 145 ° F. Let stand 3 minutes after removing meat from grill or oven. Cook ground beef and pork at least 160 ° F. Use a food thermometer to check the temperature of the meat.
• Do not cross-contaminate food preparation areas by washing hands, countertops, cutting boards and utensils thoroughly after touching raw meat.
• Washing fruits and vegetables before eating, unless the package mentions that the contents have been washed.
• To avoid raw milk, other unpasteurized dairy products and unpasteurized juice.
• Do not prepare food or drink for others when you are sick.