AT LEAST one person has died and dozens are sick after an E. coli outbreak linked to carrots.
In total, 39 people were infected and 15 taken to hospitals in 18 states after they ate the bagged carrots (baby and whole), the US Centers for Disease Control and Prevention (CDC) announced on Sunday.
3
3
3
Most of the people affected live in New York, Minnesota and Washington state, followed by California and Oregon.
The carrots, sold under several names by Grimmway Farms, have since been recalled from shelves at retailers, including Trader Joe’s and Wegmans.
And while the veggies are no longer in stores, the CDC has warned people to check their fridges and freezers and throw away any potentially infected carrots.
All the recalled carrots were sold from August 14 to October 23.
The affected organic veg was sold under the brand names: Bunny Luv, Cal-Organic, Compliments, Full Circle, Good & Gather, GreenWise, Marketside, Nature’s Promise, O-Organic, President’s Choice, Simple Truth, Trader Joe’s, Wegmans, Wholesome Pantry and 365.
Baby carrots with best-if-used-by dates from September 11 to November 12 have been pulled from Sprouts, Raley’s, President’s Choice and Grimmway Farms.
Grimmway Farms President and CEO Jeff Huckaby said in a statement that the company is reviewing its “growing, harvest and processing practices.”
“Our food safety team is working with our suppliers and health authorities, he added.
It is the latest in a string of E.coli outbreaks.
In October, more than a hundred US McDonald’s customers became unwell in an outbreak linked to onions.
In June in the UK, one person died in an outbreak linked to lettuce in sandwiches and wraps, which also made 275 other people sick.
E.coli are common bacteria but sometimes cause illness, typically vomiting and diarrhoea.
Symptoms of the bug usually start within three to four days after swallowing the bacteria.
It can be fatal in young children, elderly people and those with weakened immune systems.
What are the symptoms of E.coli?
Most E.coli strains are harmless but some can cause serious food poisoning.
That is the case with Shiga toxin-producing E.coli (Stec), a bacterium that can cause severe foodborne disease.
Some people who are exposed to STEC do not become ill. Others develop stomach cramps and bloody diarrhoea.
Symptoms can also include vomiting, fever, and chills.
In severe cases, the infection can damage organs, such as the kidneys.
Symptoms can appear anywhere from one to ten days after exposure but usually appear around three to four days after exposure.
Most of those affected by the bug will get better without treatment within a week. Sufferers are advised to drink plenty of fluids to stay hydrated.
Are you at risk of getting it?
People can become infected by:
- Eating contaminated food
- Contact with infected animals either directly or through inadvertent contact with animal faeces, for example at farms, petting farms and campsites
- Contact with other people who have the illness (through inadequate hand hygiene after using the toilet, before food handling – particularly in households, nurseries, infant schools, or both
- Drinking water from inadequately treated water supplies
- Swimming or playing in contaminated water such as ponds or streams
STEC are very infectious because very few bacteria are needed to cause illness.
This means that disease can spread easily within families and in other settings such as day nurseries, primary schools, nursing homes and hospitals where there are young children and others who might have difficulty keeping clean.
How can you protect yourself from STEC?
An STEC infection can be prevented by taking the following precautions:
- Cook all minced meat products (burgers, meatloaf, meatballs) thoroughly, until the colour is the same all the way through, and no blood runs from them
- Ensure refrigerators are working correctly – bacteria grow more quickly at temperatures over 4oC
- Only leave cooked foods, meat and dairy products out at room temperature for a short time
- Store uncooked meats below-cooked meats and salad vegetables to avoid dripping juices onto ready-to-eat food
- Store uncooked and cooked meats on different plates, and avoid all contact between raw and cooked meats
- Thoroughly wash all salad vegetables and do not prepare them with utensils that have also been used for raw meat
- Children and the elderly who are particularly susceptible to the severe effects of STEC should avoid eating or drinking unpasteurised dairy products
- People who have been ill should not prepare food for others for at least 48 hours after they have recovered
- Boil any drinking water if you are unsure of its source
- Do not swim in water that you think may be contaminated by cattle and sheep in nearby fields
- Wash your hands thoroughly after using the toilet (or helping others including changing nappies), handling raw meat, before meals and after contact with animals
Source: PHE + USCDC
