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Lettuce E. Coli Outbreak Hits U.S. for Third Year
The Centers for Disease Control and Prevention (CDC) reports that 67 people have become sick since Sept. 24 due to E. coli found in romaine lettuce. Consumers are warned to not eat romaine that was grown in Salinas, California, and to avoid purchasing romaine if it does not say where it was grown. According to the CDC, 39 people have been hospitalized, with six of those patients developing kidney failure. Illnesses have been reported across 19 states, including one person in Illinois who was hospitalized. The CDC is still investigating the source of the contamination and whether products from other areas are contaminated.
History of Outbreaks
This is the third consecutive year that the same strain of E. coli has been linked to leafy greens sold in the U.S.:
Produce Linked to Many Food Poisoning Cases in U.S.
Raw fruits and vegetables are undeniably an important part of a nutritious diet, but they can also be a source of food poisoning. In fact, a 2015 study from the Centers for Disease Control found that almost half of the reported food poisoning cases from 2008 to 2012 came from eating raw produce. The CDC cited several possible reasons for this:
- People are eating raw produce more often.
- The cleaning process on some farms actually traps harmful bacteria in the produce.
- Some bacteria cannot be removed by washing it off.
If you are certain that eating fresh fruits or vegetables caused your food poisoning, then you may be entitled to compensation from the people that grew or packaged the products.
Listeria Threat Linked to Pre-Packaged Sandwiches
Listeria outbreaks in the U.S. are rare compared to other forms of food poisoning, but food manufacturers and regulators take the potential of an outbreak seriously. For instance, Lipari Foods recently issued a voluntary recall of some of its pre-packaged sandwiches because they potentially contained listeria monocytogenes. The products included chicken salad and ham and cheese sandwiches under the Premo, Fresh Grab, and Lipari Old Tyme brand names. Lipari Foods distributed the sandwiches to retailers in 15 states, including Illinois. There were no reported illnesses connected to the recalled products as of the announcement of the recall on Oct. 8. A listeria infection, known as listeriosis, can be life-threatening, depending on the patient.
Those Most Vulnerable
Pumpkin Food Poisoning Is Rare But Serious
Americans go wild for pumpkin-flavored products every fall, adding the gourd to a variety of foods. Can you get food poisoning from pumpkins? It is unlikely that adding pumpkin spice to your food will cause food poisoning, but pumpkin products can cause some nasty illnesses in rare situations. Understanding how pumpkins can become poisonous to humans may protect you from a food poisoning incident or help you identify pumpkins as the source of your illness.
Toxic Squash Syndrome
Pumpkins are classified as cucurbits, a family of flowering gourd plants that also include cucumbers, melons, and squash. Cucurbit poisoning, also known as toxic squash syndrome, occurs when a person eats a cucurbit that contains an elevated level of cucurbitacin E. Symptoms of toxic squash poisoning can include:
Which Foods Are Most Likely to Cause Food Poisoning?
Tracing the source of your food poisoning can be more difficult than you might expect. Food that is contaminated with harmful bacteria does not always look or taste strange. Symptoms can manifest in a short as an hour or as long as weeks. A wide variety of foods can be responsible for food poisoning. When trying to solve the mystery of a food poisoning case, your clues are the type of food poisoning you have and the foods you have eaten recently. A doctor will identify the food poisoning and its possible source, but you must create a retroactive food journal to identify the source. To help, here are seven foods most often associated with food poisoning cases:
- Poultry: Raw poultry – such as chicken, turkey, and duck – are near the top of most lists of products that can cause food poisoning. Poultry has a high rate of bacterial contamination that can make you sick if it is undercooked.
Histamines in Unrefrigerated Fish Cause Scombroid Poisoning
Alfa International Seafood recently recalled its yellowfin tuna steaks that were available in Kroger stores in 16 states, including Illinois. Five cases of scombroid fish poisoning were connected to the steaks, which were sold from Aug. 20 to Sept. 7. Scombroid poisoning is a form of food poisoning that people can contract from eating fish that was not properly refrigerated. A restaurant or food company that sells you tainted fish may be liable for medical expenses or lost income related to your illness.
What Is Scombroid Poisoning?
People receive scombroid poisoning primarily from eating fish that have elevated levels of histamines. Scombroid poisoning has many of the familiar symptoms of food poisoning, such as nausea, vomiting, abdominal pain, and diarrhea. However, the histamines may cause symptoms that are similar to an allergic reaction, such as:
How Food Poisoning Can Occur at a Cookout
Labor Day weekend is the last summer hurrah for many people. That means parties and cookouts for those who want to enjoy the warm weather. Unfortunately, food poisoning may ruin some people’s enjoyment – if not immediately, then in the days and weeks after. The host of a party at a private residence can be liable for your food poisoning, as long as their negligence was the cause of your illness. The host is not the one who is liable if they purchased a product that was later recalled. Here are a few ways that food preparation at a cookout can cause food poisoning:
- Undercooked Meat: Raw meat – particularly poultry, pork, and ground beef – has bacteria that is killed when the meat reaches a high enough temperature. Pork and steaks should be cooked to 145 degrees Fahrenheit, ground beef to 160 degrees, and poultry to 165 degrees. The person preparing the meat should stick a meat thermometer into the thickest part of the meat to determine the temperature. The eye test is not a reliable way to tell whether meat is done.
Cyclospora Outbreaks Most Common During Warm Weather Months
The Centers for Disease Control reports that there were 580 confirmed cases of cyclosporiasis in the U.S. between May 1 and July 23, 2019. The cases occurred in 30 states and the District of Columbia and have been traced to food served in restaurants and prepared at home. Fresh basil imported from Mexico seems to be the largest source of the outbreak, being connected to 132 infections. In total, at least 38 people have been hospitalized, with no reported deaths. The U.S. commonly experiences an increase in cyclospora outbreaks during the summer months, as opposed to the rest of the year.
Source
Cyclospora is a parasite spread through feces that contaminates food or water. The parasite is most prevalent in tropical and subtropical areas. Travelers to these areas are at greater risk of infection if they consume raw local foods or tap water. Domestic outbreaks in the U.S. can come from fresh produce imported from these tropical areas, including but not limited to:
Marijuana Products Can Be Source of Mold, Bacteria
A group of researchers has warned about the dangers of smoking or consuming marijuana, but not for the reason that you may expect. A 2017 study published in the journal “Clinical Microbiology and Infection” found mold and bacteria in the medicinal marijuana products being sold in northern California. The study’s authors said that the pathogens were so widespread that they could not recommend that anyone inhale or ingest raw or dried marijuana. The study highlights the potential dangers of commercial marijuana products in states such as Illinois, which is scheduled to legalize recreation marijuana at the start of 2020. A tainted marijuana product could cause severe illness or even death.
Contaminants Found
The 2017 study claimed that marijuana sold in California dispensaries tested positive for several harmful substances, including:
How Botulism Can Come from Commercial Foods
Cases of foodborne botulism in the U.S. are rare, typically numbering between 10 and 30 each year. Some botulism cases originate from people canning and preserving their own foods. Cracks or leaks in a food container will allow harmful bacteria to grow inside the food. You would not have anyone to file a lawsuit against if your own negligence in storing your food caused your illness. However, there are cases of foodborne botulism coming from commercial food producers, who can be held liable for illnesses that their products cause.
Commercial Canning
Commercially canned foods are less likely to contain bacteria than the food people can themselves at home because businesses have safety standards that they must follow, including:
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