Food experts across the United States have issued warnings about what items to avoid in the supermarket after many ended up with an E. coli infection due to 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 an elderly man in Colorado died from the infection. Two others are fighting for their lives due to serious kidney injuries resulting from their infections.
Health officials indicated the widespread illness could be due to the pre-washed chopped onions in the burger.
Apart from this, experts have also warned against consuming raw fruits and vegetables, as there is no possibility of eliminating possible bacteria with heat.
Experts have also warned against consuming raw fruits and vegetables, since there is no possibility of eliminating possible bacteria with heat.
Darin Detwiler, professor of food regulatory policy at Northeastern University noted: “If we look solely at the large number of outbreaks and product recalls over the past 15 years, we typically see more production-related cases of E. coli.”
Barbara Kowalcyk, director of the Institute for Food and Nutrition Security at George Washington University, also warned against eating bagged salads that include greens such as lettuce, sprouts and cantaloupe.
He explained that sealed bags or containers containing leafy greens can create a breeding ground for bacteria.
‘Any leaves that are torn or damaged, I just throw away, because that’s how bacteria can get in there. And I usually remove the outer leaves and discard them.
The expert recommended washing and drying the vegetable packages well – using a paper towel – to help eliminate bacteria.
Health officials indicated the widespread illness could be due to the pre-washed chopped onions in the burger.
Barbara Kowalcyk, director of the Institute for Food and Nutrition Security at George Washington University, also warned against eating bagged salads that include greens such as lettuce, sprouts and cantaloupe.
Don Schaffner, a professor of food science at Rutgers University, explained that previous E. coli outbreaks involving prewashed and bagged vegetables were due to a lack of chlorine in the water while they were rinsed.
He also noted that pre-cut fruits, such as melons, also act as excellent hosts for the growth of pathogens, especially if left out.
‘I do a lot of workshops and they often include cut fruit in the breakfast buffet, and that fruit stays there all day.
“We’ve done research to show that your physical appearance doesn’t change, but you can grow bacteria like no one else.”
But while most experts recommend washing and heating vegetables to avoid contamination, Schaffner specified that sprouts should be kept in cool, dry conditions.
“The seeds are exposed to warm temperatures and, as they sprout, they release nutrients into the water that allow bacteria to grow,” he said. NBC.
Don Schaffner, a professor of food science at Rutgers University, explained that previous E. coli outbreaks involving prewashed and bagged vegetables were caused by not enough chlorine in the water while they were rinsed.
Detwiler also recommended avoiding buying cantaloupe because of its palmate rind, where bacteria can easily hide.
“It’s one of the deadliest products out there, of all things,” he said. “Cantaloupe has a perfect pH and you can’t clean the outside enough.”
Dr. Shanina Knighton, an associate research professor at Case Western Reserve University, said she avoids restaurants where food is served 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 prepare and serve model, where employees prepare meals or bowls in front of customers.
‘In these settings, I have observed workers alternating between tasks (handling utensils, touching food, and operating machines or registers) without washing their hands or changing gloves.
“They often register orders, handle credit cards and touch payment screens, creating numerous opportunities for cross-contamination.”
Dr. Knighton also recommended paying attention to how fast food workers handle condiments.
She said: ‘Pre-packaged condiments should never come into contact with food as they are often stored in boxes or placed on surfaces that cannot be disinfected.
‘If the packaging touches the food, it can introduce contaminants.
“Dirty or unswept floors are also a red flag, as they indicate poor cleaning practices that can extend to food preparation areas.”
Dr. Shanina Knighton, an associate research 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 workers spend a lot of time on their phones, it may be better to take your business elsewhere.
Dr Knighton added: “Phones are known to be 10 times dirtier than a toilet seat and can harbor dangerous bacteria such as E. coli.” “If workers don’t wash their hands after using their phones, it creates a serious risk of contamination.”
He said even using fake nails can pose problems, as they can get caught or broken by gloves, making them less effective.
While 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 Centers for Disease Control and PreventionShiga toxin-producing E. coli (STEC) infection can lead to a serious health condition called hemolytic uremic syndrome, which causes kidney failure, permanent health problems, and in some cases, even death.
There are about 265,000 STEC infections each year in the U.S., according to the Cleveland Clinic.
Symptoms of a STEC infection become visible three to five days after drinking or eating contaminated items.