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    • E. coli, listeria, salmonella outbreaks: symptoms and definitions
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    E. coli, listeria, salmonella outbreaks: symptoms and definitions

    Vaseline Posted on

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    E. coli, listeria and salmonella bacteria have once again made news for sickening Americans. But what exactly are these little troublemakers?

    Frankly, it can be difficult to tell the difference between the two unless you have a microscope and bacterial samples (and an understanding of microbiology).

    But health experts are carefully monitoring outbreaks of each of these diseases to limit the damage. In recent months, authorities say dozens of people have become ill with E. coli from eating McDonald’s Quarter Pounders, and one person has died; 59 people were hospitalized and 10 died in a listeria outbreak linked to sliced ​​deli meat; and 93 people in about a dozen states became infected with salmonella from eggs.

    It is important to note that food recalls and safety warnings, while concerning, are not uncommon. They can be viewed on the Food and Drug Administration’s list.

    Here’s what you need to know about the bacteria behind these recent recalls:

    What you need to know about the bacteria

    E.coli: There are several types of Escherichia coli, or E. coli, found in food and water, and in the intestines of people and animals, according to the U.S. Centers for Disease Control and Prevention. It is often transmitted through food or water contaminated with human or animal feces.

    Certain types of E. coli can cause different physical reactions. Some forms can make people sick. The Shiga toxin-producing infection is the most common E. coli disease.

    Listeria: Listeria makes people sick from food, and is the third leading cause of death from foodborne illness in the US, according to CDC.

    The bacteria is unique because it thrives in cool, moist environments, according to the U.S. Department of Agriculture. Listeria can grow if kept refrigerated.

    Salmonella: Salmonella causes the most common deaths from foodborne illness.

    Salmonella lives in the intestines of people and animals. Fewer than 100 of the more than 2,500 Salmonella bacteria cause disease. Illness is caused by eating contaminated food, drinking or having contact with water, or touching feces, animals or animal habitats.

    What are the symptoms?

    E.coli: Symptoms usually begin three to four days after consuming contaminated food or water. The Shiga toxin-producing form of E. coli, the strain identified in the McDonald’s outbreak, causes severe stomach cramps, diarrhea that is often bloody, and vomiting. People can develop serious kidney problems that require hospitalization.

    Listeria: There are two types of diseases: intestinal diseases and invasive diseases.

    Intestinal diseases are more difficult to diagnose because labs do not regularly test for listeria, according to CDC. Symptoms – such as diarrhea and vomiting – usually start within a day of eating listeria-contaminated food and typically last up to three days.

    Intestinal symptoms are usually mild, but some develop the invasive form, which means the disease spreads beyond their intestines. Symptoms begin about two weeks after eating food contaminated with listeria.

    People who are not pregnant can expect fever, muscle aches and flu-like fatigue, headaches, stiff neck, confusion, loss of balance and seizures. About one in six people with invasive listeria disease die.

    People who are pregnant may experience fever and flu-like symptoms such as muscle aches and fatigue. Symptoms are typically mild, but invasive disease during pregnancy usually causes miscarriage, stillbirth, premature birth or a life-threatening infection in a newborn, according to CDC.

    Salmonella: Symptoms usually begin between six hours and six days after consuming bacteria, according to CDC. Most sick people have stomach cramps and watery diarrhea that may contain blood or mucus, and some may experience headaches, nausea, vomiting and loss of appetite. They usually recover without treatment after four to seven days.

    However, some are more at risk of serious illness that requires medical treatment or hospitalization. This includes children under the age of 5, the elderly aged 65 and over, and people with weakened immune systems.

    Call a doctor if you experience diarrhea or vomiting that lasts more than two days, bloody stools or urine, fever higher than 102 degrees, signs of dehydration, and long-term complications.

    How to prevent foodborne illness

    Consumers can take simple steps to reduce the risk of illness. To start, check for food safety warnings and recalls.

    Washing hands frequently, with warm soap and water, before and after preparing food, or after touching an animal or contaminated objects such as diapers, is an easy way to reduce the risk of illness, according to the USDA. Clean and disinfect objects or surfaces that have come into contact with raw food or waste. Also ensure that food or surfaces are not cross-contaminated.

    Salmonella grows in warmer conditions, according to the CDC. Refrigerate or freeze perishable food, prepared food and leftovers within two hours, or sooner if it’s warm outside.

    Listeria thrives in refrigerators, according to the FDA. The temperature in refrigerators should be 40 degrees or lower, and freezers at 0 degrees. Also be sure to use ready-to-eat refrigerated foods before the use-by date stated on the package, as listeria is more likely to grow the longer it is kept in the refrigerator. Also clean refrigerators regularly.

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