20-month-old dies after being infected with E. coli
Several media outlets are reporting that 20-month-old Jaycee Burgin, of Newport, Tenn., died just before 11:00 p.m. Tuesday at the University of Tennessee Medical Center due to an E. coli infection. She was diagnosed with the infection on October 9.
Officials with the East Tennessee Regional Health Department said Wednesday the source of Jaycee's infection has not been confirmed.
Her family says Jaycee had a little bit of hamburger meat the Saturday before she got sick but they don't know if that was the cause of her infection.
Since no other E. coli infections have been reported recently in Cocke County, health officials say they think the cases will be limited to Burgin's.
Officials also say Burgin's case was not related to three cases of children's E. coli infections being treated in Knoxville, which have been linked to recalled meat produced by Minneapolis-based Cargill.
Deaths are a sobering reminder that food safety is not simple. Our condolences to the family.
Officials with the East Tennessee Regional Health Department said Wednesday the source of Jaycee's infection has not been confirmed.
Her family says Jaycee had a little bit of hamburger meat the Saturday before she got sick but they don't know if that was the cause of her infection.
Since no other E. coli infections have been reported recently in Cocke County, health officials say they think the cases will be limited to Burgin's.
Officials also say Burgin's case was not related to three cases of children's E. coli infections being treated in Knoxville, which have been linked to recalled meat produced by Minneapolis-based Cargill.
Deaths are a sobering reminder that food safety is not simple. Our condolences to the family.
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November 12, 2007 10:50 AM
14-year-old Kayla Boner of Monroe, Iowa, died last week from E. coli and kidney failure. Boner's parents, Rick and Dana Boner, told KCCI that when their daughter first got sick, they thought she had the flu. But after two days,...
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I understand that the reason for frozen microwavable dishes are for convenience and time saving, however most pot pie instructions offer oven preparation as well as microwave. I normally prepare my pie in the oven before hand, then take it to work and heat in the microwave for lunch. I know this does not work for everyone, but an oven tempature of 375 to 400 for 50 to 60 for a regular size pot pie(not a small one)will kill harmful bacteria.
Yolanda, Chicago IL