Strategies To Reduce The Outbreak Of Escherichia Coli Associated With Consumption Of Fresh Spinach

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Strategies To Reduce The Outbreak Of Escherichia Coli Associated With Consumption Of Fresh Spinach

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Strategies To Reduce The Outbreak Of Escherichia Coli Associated With Consumption Of Fresh Spinach

Several Methods of Mitigating Outbreak of E. Coli with Consumption of Fresh Spinach

There has been a rise in the number of the infections from Escherichia coli O157:H7. Cases of infected people have been reported in the United States and New Mexico. Between September 13, 2006 and September 21,206, epidemiologists in the New Mexico and the United states had been alerted of the outbreak and they had confirmed several cases.

Spinach has been identified as a main cause of the outbreak especially when eaten raw. It is important to learn some strategies that will curb this outbreak.

According to a report by CDC (2006), 0-15% of people infected with these bacteria may develop hemolytic uremic syndrome (HUS) which is characterized by renal failure. This can lead to the loss of kidney function. This illness is more fatal for the elderly. It has a mortality rate of about 50%. The following are some of the strategies to mitigate the outbreak of Escherichia coli O157:H7 with consumption of spinach.

The first method to reduce this outbreak is by the consumers paying more attention when they purchase spinach. If the packaged spinach does not have a “use by date” label or the consumer is unsure whether the spinach have been implicated. The consumer should refrain from using the spinach.

The second method to reduce this outbreak is by taking cautionary measures. Consumers, retailers and restaurants should not prepare spinach that has been implicated by Escherichia coli O157:H. This will prevent the spread since the main mode of spread of the bacteria is by eating contaminated food.

The last strategy that can be used to reduce the outbreak is by observation quality sanitation and cooking methods. After handling spinach, the cook should wash the hands with soap to prevent infection of other foods. Escherichia coli O157:H7 is killed by cooking at 160° Fahrenheit for 15 seconds. A cook should ensure that this temperature is reached while cooking. The cook can ensure the temperature is reached by cooking spinach at a temperature of boiling water for 15 seconds. Water boils at 212° Fahrenheit.

The above strategies can reduce the outbreak of Echerichia coli O157:H7 infections if they are followed by the citizens in the United States and the New Mexico,

Reference

BIBLIOGRAPHY l 1033 CDC 2013. Update on Multi-State Outbreak of E. coli O157:H7 Infections From Fresh Spinach, October 6, 2006 accessed on December 5, 2013 retrieved from http://www.cdc.gov/ecoli/2006/september/updates/100606.htm

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