By: Katie Burns Date: 6/6/11
Over the past few weeks, there has been increasing attention on the current E. coli outbreak in Europe as the numbers of those affected continue to increase well into the thousands. Questions remain about the source of this outbreak, the unfamiliar strain of E. coli (STEC O104:H4), the number and reach of those infected, and how to stop the spread of contamination and unfortunate illnesses.
Putting Risk in Perspective: Here’s what you Need to Know:
- The incidences of illness have occurred among individuals who live in or have recently traveled to the northern part of Germany.
- There is currently no indication that the source of infection has spread to other countries.
- The U.S. FDA is currently conducting increased surveillance of fresh tomatoes, cucumbers, lettuce and raw salads, as well as sprouts and sprout seeds from areas of concern.
According to the FDA, “This outbreak has not affected the United States. Produce remains safe and there is no reason for Americans to alter where they shop, what they buy or what they eat. In general, consumers can also help to protect themselves by taking some basic steps to prevent the spread of foodborne disease.”
Follow these easy steps to reduce the risk of any contamination:
- When preparing any fresh produce, begin with clean hands.
- Wash your hands for 20 seconds with warm water and soap before and after preparation.
- Wash the produce under running water just before preparing or eating.
- This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market.
- Proper storage of fresh produce can affect both quality and safety.
- Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer.
- All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.
Additional Resources on Food Safety