Table of Contents
NOS news•yesterday, 11:02 p.m
In the United States, one person has died and dozens more have become ill after eating carrots contaminated with E. coli bacteria. 39 people in 18 states were infected. Fifteen have been in the hospital.
These are prepackaged carrots from producer Grimmway Farms of California. This company has remembered all its roots. The CDC, the American version of the RIVM, warns Americans to throw away vegetables from the appropriate producer that are still in the refrigerator or freezer.
The infections with the so-called poop bacteria occurred throughout the country, most of them in the states of New York, Minnesota and Washington.
Something similar happened in the US last month, when one person died and more than a hundred people became ill after an E. coli outbreak in some Macdonald branches. Then onions on a Quarter Pounder hamburger were a source of contamination. Some other American fast food chains temporarily removed onions from the menu.
Last June, a man in the United Kingdom died after eating lettuce in which the bacteria was found. At least 275 people fell ill in that outbreak.
Drinking water
In the Netherlands, the bacteria was found in drinking water last month Apeldoorn in North Limburg was found Residents were then advised to boil the tap water for a few days before drinking it.
2024-11-17 22:02:00
#Death #dozens #sick #people #due #carrots #contaminated #poop #bacteria
How can food producers and distributors enhance their quality control measures to prevent E. coli outbreaks?
Can you tell me more about the precautions people should take to avoid ingesting E. coli bacteria through their food? How does the contamination of food with this bacterium occur, and what are the potential long-term health effects? In what ways can producers and distributors work to ensure the safety of their products? How is the issue of food contamination regulated in the US and Europe, and what measures can be taken to improve these regulations? Additionally, what role do consumers play in preventing foodborne illnesses like those caused by E. coli?