OTTAWA, Oct. 5, 2012 /CNW/ - Why you should take note
Products contaminated with E. coli O157 can pose a serious public health risk.
The Public Health Agency of Canada has been working with its health and food safety partners on an investigation into illnesses in Alberta that have been linked to XL Foods Inc.
Today, one new case of E. coli illness was confirmed to be linked to a specific strain of E. coli O157 observed in the XL Foods Inc. food safety investigation.
The individual has fully recovered from the illness.
Investigations into outbreaks of foodborne illness can be complex. Since September 26, 2012, the Agency has been leading a committee that includes public health and food safety experts from the Canadian Food Inspection Agency, Health Canada and Provincial and Territorial Health Authorities. The committee meets regularly to share and review the latest information and determine what actions should be taken to protect Canadians.
Based on all the information collected to date—epidemiological, microbiological and food safety—the following cases of illness are linked to products from XL Foods Inc. or illnesses associated with the XL Foods Inc. food safety investigation.
|Province / Territory||Total confirmed cases|
Newfoundland and Labrador
At this time, there are no other cases linked to XL Foods Inc., Establishment 38.
E. coli O157 foodborne illnesses are not uncommon in Canada and no unusual increases in the number of these illnesses have been detected nationally.
The investigation continues with the partners working together to protect the health and safety of Canadians.
What you should do
Most strains of E. coli are harmless; however, some strains, such as E. coli O157: H7, can make people sick, causing severe stomach cramps, diarrhea and vomiting. Serious complications of an E. coli O157:H7 infection can include kidney failure.
If you think you are sick with an E. coli O157:H7 infection, consult a healthcare professional.
Symptoms of an E. Coli O157:H7 infection
Like other foodborne illnesses, the symptoms of E. coli infection mainly involve the gut. Symptoms may vary from person to person; however, they often include:
- severe stomach cramps;
- diarrhea (often watery and may develop into bloody);
- vomiting; and
- fever (generally not very high—usually less than 38.5˚C/101˚F).
Around 5 to 10 per cent of those who get sick from E. coli O157:H7 overall and about 15 per cent of young children and the elderly develop hemolytic uremic syndrome (HUS), which can be fatal. Symptoms of HUS vary. Some people have seizures or strokes and some need blood transfusions and kidney dialysis. Others live with side effects such as permanent kidney damage.
Symptoms usually last five to seven days.
Who is most at risk?
Infections can occur among people of all ages, however symptoms are likely to be more severe among the very young and the elderly. Pregnant women and people with weakened immune systems are also at high risk of developing serious complications.
How to protect yourself
Proper hygiene and safe food handling and preparation practices are key to preventing the spread of all foodborne illnesses, including E. coli.
Hand washing is one of the best ways to prevent the spread of foodborne illness.
Contaminated foods may look and smell normal. It is important to ensure that you thoroughly cook foods to destroy bacteria. Recalled products, however, should not be consumed and should be thrown away.
General food safety
Everyone should practice these general food safety precautions at all times.
The Canadian Food Inspection Agency's information about this investigation, including recalls
The Public Health Agency of Canada's E. coli O157:H7 fact sheet
The Public Health Agency of Canada's Anatomy of a Foodborne Illness Outbreak
The Public Health Agency of Canada's video series, Something you ate?
The Government of Canada food safety web portal
SOURCE PUBLIC HEALTH AGENCY OF CANADA