Disease outbreaks entail an overall increment in the number of cases resulting from viruses, bacteria, and different forms of microbes. Every year, about 265000 Americans suffer from infections caused by Escherichia coli . Additionally, approximately 100 individuals succumb to the bacteria. The current paper aims at evaluating disease outbreaks reported by the Centers for Disease Control and Prevention relating to E. coli. The Food Safety and Inspection Service operating under the US Department of Agriculture conducted an investigation relating to the infections caused by Escherichia coliO26. The evaluations occurred on December 1, 2015. Public health officials initially received reports of the outbreaks in various states that included Washington and Oregon. Over time, other individuals from places such as California, Pennsylvania, Illinois, Minnesota, Delaware, and Kentucky also reported illnesses caused by STEC O26 (Centers for Disease Control and Prevention, 2016). A smaller outbreak involving a STEC O26 variation affected five people. The bacterium Escherichia coli commonly thrives in warm-blooded animals. In human beings, E. coli resides in the gut. Despite the harmless nature of most strains classified under E. coli, others, including Shiga toxin-producing E. coli subject people to foodborne illnesses (Stella, Luz, Piazza & Spira, 2017). Individuals who consume contaminated food exhibit various symptoms such as abdominal cramps, fever, diarrhea, and vomiting. Severe cases may result in hemorrhagic colitis. The bacterium requires 3-8 days for incubation. In some cases, the infection may become life-threatening and affects patients at a rate of 10% (World Health Organization, 2018). More specifically, STEC may result in hemolytic uraemic syndrome. The affected parties suffer from an acute case of renal failure. Additionally, they may develop hemolytic anemia in addition to a low count of blood platelets. Contaminated foods account for most cases involving human transmission of the bacterium. More specifically, food commodities, including raw milk or meat, contribute to the infections reported. In other cases, undercooked or tainted raw vegetables may also subject individuals to illnesses due to the toxins produced. Vegetables contaminated by fecal matter often culminate in STEC-related outbreaks. Thus, ingesting the pathogen exposes individuals to risks of infection. The investigations conducted concerning Chipotle restaurant failed to identify the prevalence of STEC O26 in the commodities served. Thus, the epidemiological studies conducted became subjected to unwarranted challenges. Even so, the outbreak culminated in the provision of guidelines applicable to food industries and consumers. The disease affected 55 people. More specifically, 11 States reported STEC O26 infections. The bacterium culminated in the hospitalization of 21 individuals. The smaller outbreak reported active infections that affected five people. Even so, none of the victims succumbed to the outbreak. Moreover, hemolytic uremic syndrome was not reported. Consumers with infection cases hard to consistently lawyers with Healthcare providers. The information provided facilitated the administration of the appropriate medication. The alert issued required individuals in different American states too frequently review inspection stores before dining in respective restaurants. The investigators relied on whole-genome sequencing. The advancements affiliated with the laboratory technique enable the acquisition of detailed information relating to STEC O26's DNA fingerprints. Furthermore, the researchers also relied on epidemiologic evidence that highlighted the consumption of commodities provided by Chipotle Mexican Grill restaurants as a primary contributor to STEC 026's spread. Food industries have a critical role to play in ensuring food safety. More specifically, they can prevent infections by maintaining detailed records necessary in facilitating individual shipment tracing from their respective sources. The information acquired can help identify the sources of raw materials that culminate in illness-related incidents.
Conclusion
Contaminated foods often result in infections that may require the hospitalization of affected parties. However, due diligence from consumers and sellers helps to avoid such cases. Additionally, food Industries must maintain the appropriate records that can help trace the bacteria responsible for various illnesses.
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References
Centers for Disease Control and Prevention. (2016, February 1). Advice to food industries & consumers. Retrieved from https://www.cdc.gov/ecoli/2015/o26-11-15/index.html
Stella, A. E., Luz, D., Piazza, R. M. F., & Spira, B. (2017). ppGpp and cytotoxicity diversity in Shiga toxin-producing Escherichia coli (STEC) isolates. Epidemiology & Infection, 145(11), 2204-2211.
World Health Organization. (2018, February 7). E. coli. Retrieved from https://www.who.int/news-room/fact-sheets/detail/e-coli
