Case of E. coli con­firmed in New Brunswick

Sackville Tribune - - COMMUNITY -

A case of E. coli was con­firmed last week in New Brunswick.

“The likely source of the out­break has been iden­ti­fied as romaine let­tuce,” said Dr. Jen­nifer Rus­sell, chief med­i­cal of­fi­cer of health. “New Brunswick­ers should avoid eat­ing romaine let­tuce and salad mixes con­tain­ing romaine let­tuce un­til more is known about the out­break and the cause of con­tam­i­na­tion.”

The Of­fice of the Chief Med­i­cal Of­fi­cer of Health is work­ing closely with Pub­lic Health Agency of Canada and pub­lic health of- fi­cials from On­tario, Que­bec, sev­eral Amer­i­can states and the fed­eral govern­ment on this is­sue.

The fol­low­ing tips will help re­duce the risk of an E. coli in­fec­tion, but they will not fully elim­i­nate the risk of ill­ness:

• Wash your hands thor­oughly with warm wa­ter and soap for at least 20 sec­onds, be­fore and af­ter han­dling let­tuce.

• Un­washed let­tuce, in­clud­ing whole heads of let­tuce sold in sealed bags, should be han­dled and washed us­ing these steps:

• Dis­card outer leaves of fresh let­tuce.

• Wash un­pack­aged let­tuce un­der fresh, cool run­ning wa­ter. There is no need to use any­thing other than wa­ter to wash let­tuce. Wash­ing it gen­tly with wa­ter is as ef­fec­tive as us­ing pro­duce cleansers.

• Keep rins­ing your let­tuce un­til all of the dirt has been washed away.

• Do not soak let­tuce in a sink full of wa­ter. It can be­come con­tam­i­nated by bac­te­ria in the sink.

• Store let­tuce in the re­friger- ator for up to seven days. Dis­card when leaves be­come wilted or brown.

• Use warm wa­ter and soap to thor­oughly wash all uten­sils, coun­ter­tops, cut­ting boards and stor­age con­tain­ers be­fore and af­ter han­dling let­tuce to avoid cross-con­tam­i­na­tion.

– Ready-to-eat let­tuce prod­ucts sold in sealed pack­ages and la­belled as washed, pre-washed or triple washed do not need to be washed again. These prod­ucts should also be re­frig­er­ated and used be­fore the ex­pi­ra­tion date.

Symp­toms usu­ally ap­pear within three to four days af­ter a per­son is in­fected. Most per­sons who be­come ill have fre­quent di­ar­rhea and stom­ach cramps. The di­ar­rhea is of­ten bloody. Symp­toms usu­ally last be­tween five to 10 days.

Any­one ex­pe­ri­enc­ing symp­toms com­pat­i­ble with E. coli in­fec­tion should seek ad­vice from their health-care provider and fol­low good hy­giene prac­tices to prevent fur­ther spread of this in­fec­tion.

Visit https:// www. canada. ca/ en/ pub­lic- health/ ser­vices/ pub­lic- health- no­tices/ 2018/ out­break-ecoli-in­fec­tions-linke­dro­maine-let­tuce.html for more in­for­ma­tion.

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