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Health Update: Investigation of Potential Foodborne Illnesses
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Health Update: Investigation of Potential Foodborne Illnesses
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Press conference today (October 5, 2005) at the Toledo-Lucas County Health Department, 2nd Floor Board Room at 3:00 p.m.
The Toledo-Lucas County Health Department, in coordination with the Ohio Department of Health and the Centers for Disease Control and Prevention, is in the process of conducting a confidential case review investigation involving ill individuals infected with E. coli O157:H7, a bacterium often associated with undercooked beef products. To date, 14 ill individuals connected with the investigation have tested positive for E. coli O157:H7.
The facilities associated with this investigation are cooperating fully and have been in substantial compliance with food-related codes. Furthermore, because the illnesses appear linked to a specific time period that occurred over a month ago, there does not appear to be any current public health concern. However, the health department always encourages people to take the proper precautions when working with or cooking raw meat including:
- Cooking all ground beef and hamburger thoroughly. Ground beef should be cooked until a thermometer inserted into several parts of the patty, including the thickest part, reads at least 160º F.
- Keeping raw meat separate from ready-to-eat foods. Wash hands, counters, and utensils with hot soapy water after they touch raw meat. Never place cooked hamburgers or ground beef on the unwashed plate that held the raw patties.
- Thoroughly washing all fresh produce under running water.
- Washing hands before, during and after preparing food, especially after handling raw meats.
Symptoms of E. coli O157:H7 infection may include abdominal cramps, diarrhea, and vomiting. Although most individuals fully recover, some individuals, especially the young and the elderly, may experience more severe illness and require hospitalization.
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