The Centers for Disease Control and Prevention said this week that public health officials are investigating an increase in E. coli-related illnesses in Michigan and Ohio. At least 29 cases have been reported so far, and the CDC expects that number to rise.
The CDC says it has yet to identify the foods causing the “fast-moving epidemic.” It urged anyone with symptoms of E. coli infection to report it to their local health department. Fever, diarrhea, vomiting, dizziness, and dehydration are signs of infection.
According to the CDC, the onset of symptoms usually occurs 3 to 4 days after a person ingests the bacterium, and most people who get sick recover within 7 days without treatment.
So far, of the 29 cases associated with the current E. coli outbreak (15 in Michigan and 14 in Ohio), 9 have required hospitalization. No deaths have been reported.
The Michigan Department of Health and Human Services issued its own statement on the increase in E. coli infections in the state and said it is working with local health departments in Kent, Ottawa and Oakland counties to investigate the cause.
Nearly 100 cases have been reported to state health departments since early August, nearly five times the number reported during the same period last year, according to the announcement. Laboratory tests have shown that some of the current cases are linked to each other, the Department of Health said. .
“While there are reports of E. coli, The illness usually increases during the warmer summer months, but this large spike in cases is alarming.Hand hygiene and food handling are important to prevent this type of food poisoning. ”
A spokeswoman for the Ohio Department of Health said cases reported in the state came from Clermont, Cuyahoga, Franklin, Wood, Lorraine, Lucas, Mahoning and Summit counties, according to CBS affiliate WBNS. , 4 of the 9 cases requiring hospitalization were in Ohio.
CDC, along with health officials in Michigan and Ohio, encourage people to take extra precautions when handling food to reduce the risk of consuming or spreading E. coli. Wash hands, utensils and surfaces that may come into contact with food. Wash produce; separate raw foods from cooked foods; We recommend refrigerating perishable items. Health officials also recommend using a thermometer to make sure food is cooked at a temperature high enough to kill bacteria.
one of the recent majorTowards the end of 2019, about 200 people in more than half of the U.S. states became sick after eating contaminated romaine lettuce. Months after allowing the public to consume lettuce again, Food and Drug Administration regulators said cow dung contributed to the contamination as a result of “the proximity of cattle to produce fields.” He said it was likely.