Local markets being inspected after E.coli outbreak
The Imperial County Public Health Department is inspecting local markets and stores to determine the originating source of their romaine lettuce and to ensure the stores are aware of the E.coli outbreak.
According to the U.S. Food and Drug Administration (FDA), a total of ninety-four individuals from twenty-two states have become ill. The most recent illness started on April 12th.
In California, there have been four cases detected in Alameda, Berkeley, Fresno, and Orange. No cases have been reported in Imperial County.
Information collected to date indicates that the romaine lettuce is from the Yuma, Ariz. area.
The staff has been informing local retailers that if they cannot identify the originating source of their produce, they should remove the product from the shelves. Also, restaurants and retailers should ask their suppliers about the source of their romaine lettuce.
This includes whole heads, hearts of romaine, chopped romaine and salads or salad mixes containing romaine lettuce.
People usually get sick from Shiga toxin-producing E.Coli 2-8 days after swallowing the germ.
Most people infected with E.coli develop diarrhea that can be bloody, severe stomach cramps and vomiting. Some illnesses can last longer and can result in a type of kidney failure called hemolytic uremic syndrome (HUS).
Dr. Stephen Munday, County Health Officer stated, “This outbreak of E. coli is particularly severe with a higher percentage of people being hospitalized. For that reason, it is important that individuals stay vigilant and aware of where their romaine lettuce is coming from in order to avoid illness. If you have store-bought chopped romaine lettuce at home, do not eat it and discard it. If you don’t know if the lettuce is romaine, do not eat it and discard it as well.”
The following steps can help prevent E.coli:
Wash your hands. Wash hands after using the restroom or changing diapers, before and after preparing or eating food, and after contact with animals. Don’t prepare food or drink for others when you are sick. Cook meats properly. Cook steaks and roasts to at least 145ËšF and let rest for 3 minutes after you remove meat from the grill or stove. Cook ground beef and pork to at least 160ËšF. Use a food thermometer to check the temperature of the meat. Don’t cross-contaminate. Thoroughly wash hands, counters, cutting boards, and utensils after they touch raw meat. Wash fruits and vegetables in running water before eating, unless the package says the contents have been washed. Avoid unpasteurized dairy products and juices. For additional information regarding the outbreak, visit the Centers for Disease Control and Prevention (CDC) here.
If you have specific questions regarding E. Coli, please contact the Public Health Department Epidemiology Program at 442-265-1464.
