E. coli O157:H7 outbreak links point to lettuce
Two local health units said today that lettuce – specifically Romaine lettuce –was the common factor in an E. coli O157:H7 outbreak linked to food service operations in four southern Ontario towns that has sickened 130 people.
.jpg)
The Canadian Food Inspection Agency responded by saying,
“Canadians are reminded that the best way to prevent foodborne illness is by handling their food safely. … Canadians can also refer to CFIA’s detailed four point plan to prevent E. coli in the home.”
All of the people got sick at restaurants or cafeterias – not in their homes. And contamination of lettuce and other fresh produce needs to be prevented on the farm – there is little consumers or food service can do when contaminated product arrives.
Trackbacks (0)
Links to blogs that reference this article
Trackback URL
http://barfblog.foodsafety.ksu.edu/admin/trackback/95625
http://barfblog.foodsafety.ksu.edu/admin/trackback/95625
Post A Comment / Question
Use this form to add a comment to this entry.
Send To A Friend
Use this form to send this entry to a friend via email.
Programs like AEGIS and HealthMap (http://www.healthmap.org/about.php) out of Harvard are beginning to track infectious disease with information sources and easy to use interfaces like Google maps. In a similar manner, foodborne outbreak trends could and should be monitored over time and geographic space with similar. Furthermore, coupling these tools with additional visual analytics could be the next tool in epi studies and quickly identifying outbreak sources...It is an exciting time for food safety!
All the best,
Steve
Oops. My previous comment was meant to respond to the Google flu post. Sorry.