E.Coli, Salmonella Lead to Increase in Food Illness/Poinsoning
In early 2018, Inserra | Kelley | Sewell noted the Centers for Disease Control (CDC) reporting an outbreak of E. coli found in romaine lettuce, which sickened nearly 200 people and killed five. ISK also noted right before Thanksgiving, the CDC issued a recall for all romaine, fresh and bagged. Just this fall, over 19 million pounds of ground beef were recalled in three separate salmonella outbreaks.
If you’re like us, you’re seeing more reports of food poisoning these days including:
- Breakfast cereal
- Cake mix
- Chipotle (multiple cases)
- Eggs
- Goldfish crackers
- Ground beef
- Lettuce
- Pistachios
- Tahini
- Turkey
- Whole Foods’ salad bar
Why is this happening?
There are a few reasons for this due to a shift in food culture and our economy. New diets, a complex food economy and advanced technology are all part of the American food culture. Three keys to how we consume food are causing more outbreaks:
- Healthy, easy eating.
- Imported food.
- Better technology and reporting.
ISK’s Tips for Food Safety in Your Home
So how do you keep yourself safe?
The CDC recommends four steps to prevent foodborne illness:
- Clean: Wash hands and surfaces before and after handling food, but also after using the bathroom, handling pets or tending to a sick person. Wash all produce thoroughly before consumption.
- Separate: Don’t cross-contaminate. Use separate cutting boards for meat and produce, and always wash thoroughly after use. Throw out old or difficult to clean cutting boards. Do not use platters or plates for cooked food that previously held raw food.
- Cook: Cook to proper temperatures. Use a food thermometer to cook your food to the safe minimum internal temperature and always wash it after use.
- Chill: Refrigerate food promptly in airtight containers. Use up leftovers quickly.
If you or a loved one has experienced foodborne illness, you should talk to us at Inserra | Kelley | Sewell. Call for a confidential consultation, today.
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