The E. coli outbreak at McDonald's, which has reportedly now affected more than 100 people, has put a spotlight on the risk of foodborne illness.
The U.S. Centers for Disease Control and Prevention (CDC), which continues to investigate the outbreak, said the E. coli infection was linked to contaminated onions served with McDonald's Quarter Pounder burgers.
Many other foods can transmit dangerous bacteria if stored or prepared in unsafe ways, affecting an estimated 48 million people (1 in 6) each year, according to the CDC. Experts say there is.
E. coli outbreak linked to McDonald's burgers: How to identify symptoms
Fox News Digital spoke to food safety experts about some of the most prevalent foodborne illnesses and how to prevent them.
1. Escherichia coli
Escherichia coli (formally known as Escherichia coli) is types of bacteria According to the CDC, it is present in the environment, food, and intestines of humans and animals.
Escherichia coli (formally known as Escherichia coli) is a type of bacteria that is found in the environment, food, and the intestines of people and animals. (St. Petersburg)
The bacteria can be spread through contaminated food or water, or through contact with animals, the environment or other people, the same source said.
Mitzi D. Baum, CEO of Stop Foodborne Illness in Chicago, said eating meat that hasn't been cooked enough to kill E. coli can cause infections.
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“Other known sources of infection include ingesting sprouts, lettuce, salami, unpasteurized milk (and dairy products), unpasteurized juices, and swimming or drinking water contaminated with sewage. '' she told Fox News Digital.
“Bacteria in the diarrheal stool of an infected person can be transmitted from person to person if hygiene and hand-washing practices are poor,” Bohm added.
Symptoms and treatment
Symptoms of E. coli disease include severe stomach cramps, diarrhea (often bloody), vomiting, respiratory diseasePossible causes include a urinary tract infection, fever, and pneumonia, according to the CDC.
Bohm said E. coli can be “dangerous or deadly” to the very young, the elderly and people with weakened immune systems, who can develop a condition called hemolytic uremic syndrome (HUS). It is said that there is a possibility.
Symptoms of E. coli disease include severe stomach cramps, diarrhea (often bloody), vomiting, respiratory illness, urinary tract infections, fever, and pneumonia. (St. Petersburg)
Symptoms of HUS can include fever, abdominal pain, pale skin tone, fatigue, irritability, decreased urination, swelling, and unexplained small bruising or bleeding from the nose or mouth, experts say. added.
“Nonspecific supportive care, including hydration, is important,” Bohm says.
E. coli can be “dangerous or deadly” to the very young, the elderly, and people with weakened immune systems.
“There is no evidence that treatment with antibiotics is effective, and taking antibiotics may increase the risk of HUS.”
According to Baum, treatment often consists of supportive care that closely monitors kidney function, hemoglobin, and platelet counts.
2. Listeria monocytogenes
Listeria monocytogenes is the third leading cause of death. food poisoning Domestically, according to the CDC.
This bacteria is known to spread easily in delis and other environments where food is prepared.
Listeria monocytogenes is known to spread easily in delis and other environments where food is prepared. (St. Petersburg)
“The bacteria has been found in a variety of raw foods, such as uncooked meat and vegetables, as well as in foods that become contaminated after cooking and processing, such as soft cheeses, smoked seafood, and processed meats such as hot dogs and deli foods. “It's meat,” Baum said.
“Unpasteurized (raw) milk, cheese, and other foods made from unpasteurized milk are especially likely to contain this bacteria.”
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Listeria monocytogenes is killed by pasteurization and cooking, but some ready-to-eat foods can become contaminated before they are packaged, Baum noted.
“Unlike most bacteria, Listeria monocytogenes can grow and multiply on some foods in your refrigerator,” she warned.
Symptoms and treatment
According to the CDC, the most common symptoms of Listeria infection include fever, fatigue, and muscle aches.
“Patients with listeriosis usually have a fever and muscle aches, which may be preceded by diarrhea and other gastrointestinal symptoms,” Bohm says.
“Almost everyone diagnosed with listeriosis has an 'invasive' infection in which the bacteria spreads beyond the gastrointestinal tract. ”
According to the CDC, listeria is the third leading cause of food poisoning deaths in the country. (BSIP/UIG via Getty Images)
Some people experience stiff shoulders, headaches, balance problems, seizures, and disorientation.
Listeriosis is treated with antibiotics.
“Persons in high-risk categories who experience fever or non-specific symptoms such as fatigue or pain within two months of eating contaminated food should seek medical care,” Bohm advised. .
3. Norovirus
According to the CDC, norovirus is a highly contagious virus that causes inflammation of the stomach and intestines.
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“Norovirus, also known as Norwalk-like virus, is the leading cause of gastroenteritis in the United States,” Amber Charoen, M.D., a board-certified gastroenterologist at Gastro Health in Kennewick, Wash., told FOX News Digital. told.
“As few as 10 particles can spread through contaminated food, vomit, feces, and even person-to-person contact.”
Symptoms and treatment
Although often referred to as a “stomach cold” or “stomach bug,” norovirus is not. influenza related.
“Symptoms of norovirus vary, but infected people tend to have a combination of low-grade fever, chills, vomiting, headache, muscle pain, and fatigue,” Bohm said.
According to the CDC, norovirus is a highly contagious virus that causes inflammation of the stomach and intestines. (St. Petersburg)
“Additionally, norovirus outbreaks typically cause nausea (more common in children), watery diarrhea (more common in adults), and abdominal pain.”
According to Baum, there is no specific drug to treat norovirus.
“If you have a norovirus infection, make sure you drink plenty of fluids to replace fluids lost through vomiting and diarrhea,” she advised.
4. Salmonella
Salmonella is a bacteria often associated with other foods such as poultry, eggs, dairy, fresh produce, meat and nuts, Charoen said.
The CDC says on its website that it can be caused by consuming contaminated chicken, pork, fruit, seeded vegetables, other produce, beef, or turkey. Bacteria can spread to other foods through cross-contamination.
Salmonella is a bacteria that is often associated with other foods such as poultry, eggs, dairy products, fresh produce, meat, and nuts. (St. Petersburg)
Symptoms and treatment
Most people who become infected experience diarrhea, but stomach cramps According to the CDC, they may also have a fever. Headaches, vomiting, and nausea may also occur.
Most patients notice symptoms within 6 hours to 6 days after infection, and they usually last 4 to 7 days.
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“Most people recover without special treatment,” Bohm says. “Antibiotics are usually used only to treat people who are seriously ill.”
Patients should drink extra fluids as long as diarrhea is occurring, she advised.
5. Campylobacter
Campylobacteriosis is the bacteria most often associated with eating raw or undercooked poultry, or the cross-contamination of other foods with these foods, Boehm said.
Campylobacteriosis is a bacteria most often associated with raw or undercooked poultry or cross-contamination of other foods. (St. Petersburg)
“Many flocks are infected with Campylobacter, but there are no signs of disease,” she noted.
“Campylobacter is easily transmitted from bird to bird through common water sources and through contact with infected feces.”
Symptoms and treatment
Typical symptoms of campylobacteriosis include diarrhea, cramps, abdominal pain, and fever.
“The diarrhea caused by this infection can be either watery or bloody, depending on the area of the intestine affected, and usually begins two to five days after infection,” Charoen said. Ta.
In addition to gastrointestinal symptoms, Campylobacter infections are also associated with long-term problems such as reactive arthritis and Guillain-Barre syndrome, which can affect the joints and nervous system, Charon added.
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Almost all people infected with Campylobacter recover without special treatment, Bohm said.
“As long as diarrhea persists, patients should drink extra fluids,” she advised.
“In more severe cases, antibiotics such as azithromycin or erythromycin, given early in the disease, can shorten the duration of symptoms.”
Typical symptoms of campylobacteriosis include diarrhea, cramps, abdominal pain, and fever. (St. Petersburg)
In addition to the five types listed above, there are other bacteria that can cause food poisoning.
These include Staphylococcus aureus (Staphylococcus), Clostridium perfringens, and Toxoplasma gondii.
Prevention of food poisoning
Dr. Benjamin Barlow, an emergency physician and chief medical officer at American Family Care, a provider of urgent care, accessible primary care, and occupational medicine in Alabama, offers the following guidance to prevent food contamination: provided.
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“Washing your hands after touching an animal or its food or being in that environment can help prevent foodborne illness,” Barlow, a former White House physician to Presidents Obama and Trump, told Fox News Digital. Ta.
“Avoid undercooked foods such as ground beef, chicken, and eggs, as well as raw and unpasteurized milk (including cheese made with it),” he added.
Experts urge people to wash fruits and vegetables before cooking and to store raw meat separately from other foods. (St. Petersburg)
Barlow advises washing your hands with soap and water for 20 seconds before you start preparing food.
“Also, if you have touched raw meat or other foods, wash your hands before eating,” he said. “If possible, wear gloves when preparing food.”
It's also a good idea to wash fruits and vegetables before cooking and store raw meat separately from other foods.
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When cooking food, Barlow emphasized using a thermometer to make sure it reaches a safe minimum internal temperature.
Safe temperatures are 165°F for chicken and 145°F for beef, pork, and shellfish.
Safe temperatures are 165°F for chicken and 145°F for beef, pork, and shellfish.
Experts agree that it's also important to check expiration dates and throw away expired products.
“Try to refrigerate food within two hours of cooking, which is especially important now that we're in the midst of holiday party season,” says Barlow.
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“During the hot summer months, food should be refrigerated after one hour.”
People with gastrointestinal symptoms such as diarrhea or vomiting should not prepare food to avoid bacterial or viral infections, the doctor added.
