E. coli is the culprit behind the poisoning of 49 people in the US after eating burgers, how should we be careful when buying food?

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Understanding the risks of E. coli and implementing proper food safety practices can help prevent similar incidents in the future.

Brilio.net - The world was shocked by the news of food poisoning that affected 49 people in the United States (US), with one victim dying in the State of Colorado. The case reported by the Centers for Disease Control and Prevention (CDC) on Tuesday, October 22, 2024, was related to the Quarter Pounder burger from the fast food restaurant McDonald's. The outbreak that reached 10 western US states has caused 10 people to be hospitalized.

The case is still under investigation. Investigators have not yet determined the exact cause of the E. coli outbreak in McDonald's burgers. However, they are focusing on sliced onions and beef patties.

In response to this serious incident, McDonald's has taken immediate action by discontinuing the use of sliced onions in several states and temporarily removing the Quarter Pounder from the affected restaurants.

Food safety is very important to me and everyone at McDonald's, said Joe Erlinger, president of McDonald's USA in a video message.

The impact of the outbreak even affected the company's shares, which fell more than six percent after the announcement of the case.

Escherichia coli, or more commonly known as E. coli, is actually a bacteria commonly found in the digestive tracts of humans and warm-blooded animals. Interestingly, not all strains of E. coli are harmful - most actually play an important role in a healthy digestive system.

However, certain strains such as Shiga toxin-producing E. coli (STEC) can cause serious illness, as explained by the World Health Organization (WHO). These dangerous strains are often the cause of food poisoning outbreaks such as the one in the McDonald's case.

The US Food and Drug Administration (FDA) notes that E. coli can hide in a variety of places without detection. The bacteria are often found in raw or undercooked meat, unwashed fruits and vegetables, contaminated water, unpasteurized dairy products, and surfaces contaminated with animal feces. What makes this bacteria so dangerous is its inability to detect it with the naked eye - there is no change in taste, aroma, appearance, or texture in contaminated food.

The Mayo Clinic reports that symptoms of E. coli infection usually appear within 3-4 days of exposure. Early signs include diarrhea that is often bloody, severe abdominal cramps, nausea and vomiting, and a high fever above 101F (38.9C).

In more serious cases, the infection can progress to hemolytic uremic syndrome (HUS), kidney failure, severe dehydration, and neurological disorders. These conditions require immediate medical attention to prevent more serious complications.

Johns Hopkins Medicine emphasizes some effective yet simple preventive measures as follows:

1. Washing hands with soap for at least 20 seconds before and after handling food is the main key.

2. Meat must be cooked thoroughly with an internal temperature of at least 71C.

3. Vegetables and fruits need to be washed under running water.

4. Equipment for raw meat must be separated from ready-to-eat food.

These steps may sound simple, but they are very effective in preventing cross-contamination.

The European Food Safety Authority (EFSA) and the FDA provide important guidelines for choosing foods to avoid E. coli contamination. When buying meat, it is important to pay attention to color, texture, and storage temperature. Fresh meat should be stored at temperatures below 4C and should not show any signs of discoloration or suspicious odors.

For ready-to-eat food, pay attention to the conditions of the place of sale. Restaurants or food stalls should have a valid hygiene certificate and implement good hygiene standards. Workers handling food should wear gloves, head coverings, and other hygiene equipment. Hot food should be served really hot (above 60C), while cold food should be kept cold (below 4C).

In the case of raw foods such as vegetables and fruits, the UK's National Health Service (NHS) recommends checking the freshness of the product. Vegetables and fruits should not show signs of rot, excessive bruising or mold. In addition, it is important to pay attention to storage conditions - fresh produce should be stored separately from raw meat and at appropriate temperatures.

For dairy products in particular, always make sure to buy pasteurized products. Expiration dates should be checked carefully, and products should be stored in proper refrigeration conditions. Products that show signs of swelling, leakage, or changes in texture should be avoided.

The American Academy of Family Physicians (AAFP) provides comprehensive treatment guidelines for E. coli infections. Medical attention should be sought immediately when diarrhea lasts more than 3 days, high fever does not subside, blood is present in the stool, or severe dehydration occurs. Initial treatment can include ensuring adequate fluid intake, rest, and avoiding the use of anti-diarrhea medications without a doctor's prescription. Close monitoring of the patient's condition is essential to prevent unwanted complications.

The McDonald's case is an important reminder of the dangers of E. coli and the importance of food safety. While most cases resolve on their own within 5-7 days, some can develop into life-threatening conditions. The CDC continues to monitor the situation and urges the public to be aware of symptoms of infection after consuming food suspected of being contaminated.

Food safety is a shared responsibility, from producers to consumers. Understanding the risks of E. coli and implementing proper food safety practices can help prevent similar incidents in the future. In any case, promptness in recognizing symptoms and seeking medical attention is key to effective management of E. coli infections.

(brl/tin)