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E. coli outbreak through stained minced meat expands; 177 people in 10 states are sick



The outbreak of E. coli from rotten ground beef has spread to 177 people in 10 states, said the US Centers for Disease Control and Prevention (Friday).

The infected 21 were hospitalized. No deaths were reported. The infested were between the ages of 1

and 84 years and a mean age of 18 years.

Cases include people who have eaten beef since March 1, the agency said, but no vendor, distributor or brand of beef has been identified.

"Traceability investigations are underway to detect the source of raw ground beef served at grocery stores and restaurants where ill people were eating," the CDC said.

"Diseases that occurred after March 29 have not yet been reported because of the time that elapses between the illness of an E. coli disease and the reporting of the disease, which takes an average of two to three weeks," said the CDC.

The CDC said this month It had identified ground beef as the food responsible for an outbreak involving 109 disease cases in six states.

States affected by the eruption are Georgia, Kentucky, Ohio, Tennessee, Virginia, Indiana, Florida, Illinois, Illinois. Mississippi and Minnesota. [19659003InzwischenhatGrantParkPackingwegenmöglicherEcoli-Kontaminationmehrals53000PfundroheRinderhackfleischproduktezurückgerufensagtederUS-LandwirtschaftsministeriumfürLebensmittelsicherheitundInspektionineinerErklärungDasUnternehmenausIllinoissagtedieRinderhackfleischprodukteseienam30und31Oktoberundam1Novemberhergestelltworden

K2D Foods / Colorado Premium Foods calls for possible incidents more than 113,000 pounds of raw ground beef in late March and early April, back contamination.

There is no clear link between these products and the ongoing outbreak of E. coli, the agency said.

Symptoms of E. coli infection include severe stomach cramps, diarrhea, and vomiting. They start on average three to four days after the bacteria are taken. Most people recover after five to seven days.

Consumers are encouraged to prevent the spread of E. coli by washing their hands frequently, cooking minced meat to an internal temperature of 160 degrees and keeping uncooked foods away from raw beef. Pollution.


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