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October 2,
2006
Little
Rock --
The Arkansas Department of Health and Human Services, Division of Health, is investigating an outbreak of 5 suspected cases of E. coli 0157:H7 infection in Crawford County. At this point in time, the Division has done a thorough evaluation of the outbreak and has found no connection to the E. coli found in spinach that is happening on the national level.
The Division is taking protective measures to control the outbreak including the collection of specimens from ill individuals, investigation of the facility where the outbreak occurred and the exclusion of ill individuals from the facility and education of facility employees in preventing further outbreaks in the future.
Governor Mike Huckabee said, “I'm confident the Department of Health and Human Services is taking appropriate measures to determine the cause and control the outbreak. We have no reason to suspect this is due to the spinach related E. coli bacteria and no reason to fear other facilities are impacted at this time.”
People generally become ill from E. coli 0157:H7 two to eight days after being exposed to the bacteria. E coli infection often causes severe bloody diarrhea and abdominal cramping. Sometimes the infection causes non-bloody diarrhea or no symptoms. Usually little or no fever is present, and the illness resolves in 5 to 10 days.
In some persons, particularly children under 5 years of age and the elderly, the infection can cause a complication called hemolytic uremic syndrome, in which red blood cells are destroyed resulting in kidney failure. This is a life-threatening condition that is usually treated in an intensive care unit.
What can you do to prevent E. coli O157:H7 infection?
- Cook all ground beef and hamburger thoroughly. Because ground beef can turn brown before disease-causing bacteria are killed, use a digital instant-read meat thermometer to -more- ensure thorough cooking. Ground beef should be cooked until a thermometer inserted into several parts of the patty, including the thickest part, reads at least 160º F. Persons who cook ground beef without using a thermometer can decrease the risk of illness by not eating ground beef patties that are still pink in the middle.
- If you are served an undercooked hamburger or other ground beef product in a restaurant, send it back for further cooking. You may want to ask for a new bun and a clean plate, too.
- Avoid spreading harmful bacteria in your kitchen. Keep 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 raw patties. Wash meat thermometers in between tests of patties that require further cooking.
- Drink only pasteurized milk, juice, or cider. Commercial juice with an extended shelf-life that is sold at room temperature (e.g. juice in cardboard boxes, vacuum sealed juice in glass containers) has been pasteurized, although this is generally not indicated on the label. Juice concentrates are also heated sufficiently to kill pathogens.
- Wash fruits and vegetables under running water, especially those that will not be cooked. Be aware that bacteria are sticky, so even thorough washing may not remove all contamination. Remove the outer leaves of leafy vegetables. Children under 5 years of age, immunocompromised persons, and the elderly should avoid eating alfalfa sprouts until their safety can be assured. Persons at high risk of complications from foodborne illness may choose to consume cooked vegetables and peeled fruits.
- Drink municipal water that has been treated with chlorine or another effective disinfectant.
- Avoid swallowing lake or pool water while swimming.
- Make sure that persons with diarrhea, especially children, wash their hands carefully with soap after bowel movements to reduce the risk of spreading infection, and that persons wash hands after changing soiled diapers. Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.
In the calendar year 2005, there were 14 cases of E. coli reported in Arkansas; none occurred as outbreaks. To date, there have been 13 Arkansas cases reported before the outbreak in Crawford County developed. All were individual cases and none were found to be related to spinach.
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