Food experts across the US have issued advice on which items to avoid at the supermarket after many suffered E.Coli infections following a massive outbreak at McDonald’s.
This week, fast-food giant McDonald’s came under fire when 75 people in 13 states fell ill with the bacterial infection that kills up to one in five patients after eating the chain’s Quarter Pounder.
Of those, 22 have been hospitalized and one elderly man in Colorado has died from the infection. Two others are fighting for their lives due to serious kidney injuries resulting from their infections.
Health officials indicated that the widespread illness could be caused by the pre-washed chopped onions on the burger.
Apart from this, experts have also warned against consuming uncooked fruits and vegetables as there is no way to heat potential bacteria.
Experts have also warned against consuming uncooked fruits and vegetables as there is no way to heat potential bacteria
Darin Detwiler, professor of food regulatory policy at Northeastern University noted: “If you just look at the number of outbreaks and recalls over the last fifteen years, we tend to see more cases of E. coli linked to its production.”
Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at George Washington University, also warned against eating bagged salads containing vegetables such as lettuce, Brussels sprouts and cantaloupe.
She explained that sealed bags or containers of leafy greens can create a breeding ground for bacteria.
‘I simply throw away any leaf that is torn or damaged, because then the bacteria can get in there. And I usually take off the outer leaves and throw them away.”
The senior expert recommended washing and drying the green packets thoroughly – using a paper towel – to help remove bacteria.
Health officials indicated that the widespread illness could be caused by the pre-washed chopped onions on the burger
Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at George Washington University, also warned against eating bagged salads containing vegetables such as lettuce, Brussels sprouts and cantaloupe
Don Schaffner, a professor of food sciences at Rutgers University, explained that previous E. coli outbreaks involving pre-washed and bagged vegetables resulted from insufficient chlorine in the water during rinsing.
He also noted that pre-cut fruits, such as melons, are also excellent hosts for the growth of pathogens, especially if left outdoors.
‘I do a lot of workshops, and the breakfast buffet often contains cut fruit, and that fruit stays there all day.
“We’ve done research to show that its physical appearance doesn’t change, but bacteria can grow like no one’s business.”
But while most experts recommend washing and heating vegetables to prevent contamination, Schaffner specified that sprouts should be stored in cold and dry conditions.
“The seeds are exposed to warm temperatures and as they germinate, nutrients are released into the water that allows bacteria to grow,” he said. NBC.
Don Schaffner, a professor of food sciences at Rutgers University, explained that previous E. coli outbreaks involving pre-washed and bagged vegetables resulted from too little chlorine in the water during rinsing.
Detwiler also advised against purchasing cantaloupe because of its webbed rind, where bacteria can easily hide.
“It’s one of the deadliest products out there,” he said. ‘Cantaloupe has a perfect pH level and you can’t clean the outside enough.’
Dr. Shanina Knighton, an associate professor at Case Western Reserve University, said she avoids restaurants that serve food in front of you, with Chipotle and Sweetgreen being two of the most popular examples.
She told DailyMail.com: ‘Personally, I avoid restaurants that use a build-and-serve model, where employees assemble meals or bowls for customers.
‘In these setups, I’ve seen workers switch between tasks – handling utensils, touching food and operating machines or cash registers – without washing their hands and changing their gloves.
“They often place orders, process credit cards and touch payment screens, creating numerous opportunities for cross-contamination.”
Dr. Knighton also recommended paying attention to the way fast food workers handle condiments.
She said: ‘Pre-packed condiments should never come into contact with food as they are often stored in boxes or placed on surfaces that may not have been disinfected.
‘If the packaging comes into contact with food, it can contain contaminants.
‘Dirty or unswept floors are also a warning sign, indicating poor cleaning practices that can extend to food preparation areas.’
Dr. Shanina Knighton, an associate professor at Case Western Reserve University, said she avoids restaurants where employees prepare food in front of customers, such as Chipotle, because of cross-contamination.
And if employees are spending a lot of time on their phones, it might be best to take your business elsewhere.
Dr. Knighton added: ‘Phones are known to be ten times dirtier than a toilet seat and can harbor dangerous bacteria such as E. coli. If employees do not wash their hands after using their phones, there is a serious risk of contamination.’
She said even wearing artificial nails can pose problems because they can snag or tear on gloves, making them less effective.
Although most E.Coli are harmless and part of a healthy intestinal tract, some forms of the bacteria can cause diarrhea, urinary tract infections, pneumonia, sepsis and other illnesses.
According to the CDCinfection with Shiga toxin-producing E. coli (STEC) can lead to a serious health condition called hemolytic uremic syndrome, which causes kidney failure, permanent health problems, and in some cases even death.
According to the United States, there are approximately 265,000 STEC infections in the US each year Cleveland Clinic.
Symptoms of a STEC infection become apparent within three to five days after drinking or eating contaminated items.