Leafy Green Lettuce Alleged Cause Of Canada E. coli Outbreak, Sickens 12

At least 12 people in Canada are now sick after eating a portion of leafy greens lettuce suspected to be tainted with the E. coli bacteria. The cases were in Alberta, Saskatchewan, Ontario and Newfoundland and Labrador.

All the patients got sick between March 13 and 31. Officials theorised they seem to be connected because the E. coli bacteria found in each case has the same genetic fingerprint.

Based on initial investigations, the possible source of illness has been attributed to exposure to leafy greens. The Public Health Agency of Canada, or PHAC, described leafy greens to include all varieties of lettuces and other green leaf vegetables such as kale, spinach, arugula or chard. The Canadian Food Inspection Agency’s investigation into the food source is likewise ongoing.

PHAC said that the risk to Canadians remains low at this time of the E. coli-related infections. Still, the agency reminded citizens to be on the safe side and follow safe food handling practices to avoid illness.

E. coli are bacteria that live naturally in the intestines of cattle, poultry and other animals. Most are harmless to humans. However, there are some varieties which can lead to illness.

PHAC said that once products have been identified as potentially carrying the bacteria, a notice will be immediately released to the public. It will also call on authorities to remove the infected food items from the marketplace.

People infected with the E. coli bacteria can experience one or many of the following symptoms, such as severe stomach cramps, watery or bloody diarrhea, vomiting, nausea, headache and slight fever. Some do not get sick at all but can still spread the infection to others. Most symptoms clear up within five to 10 days. However, some people develop life-threatening symptoms, including kidney failure, seizures, stroke and even death. There is no real treatment for E.coli infections.

PHAC offered the following tips to help reduce risk of getting infected with the E. coli bacteria (as well as other food-borne illnesses):

• Wash fresh fruits and vegetables before eating them, clean counters and cutting boards and wash your hands regularly.
• Bacteria can grow in the danger zone between 4 °C and 60 °C (40 °F to 140 °F). Keep cold foods cold at or below 4 °C (40 °F) and keep hot foods hot at or above 60 °C (140 °F).
• Keep refrigerators clean and at a temperature below 4 °C (40 °F). Install a thermometer in your fridge to be sure.
• Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator. Use containers that are large enough to prevent raw juices from dripping onto other food or touching other food.
• Keep raw food away from other food while shopping, storing, preparing and serving foods.
• Read labels and follow cooking and storage instructions for all food. When buying food, make sure to check the “best before” date, and if the product has expired, let the store know.
• Use warm soapy water to clean knives, cutting boards, utensils, your hands and any surfaces that have come in contact with food, especially meat and fish.
• Refrigerate or freeze perishable food within two hours of cooking.
• Freeze or consume leftovers within four days of cooking. Always reheat leftovers until steaming hot before eating.

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