According to the US Centers for Disease Control and Prevention (CDC), there has been a concerning increase in foodborne illnesses in the United States. This week, the CDC issued a food safety warning regarding an E. coli outbreak connected to McDonald’s Quarter Pounder burgers. This particular outbreak has led to a minimum of 49 reported illnesses across 10 states, with one fatality. While the specific ingredient responsible for the contamination has not been pinpointed, the US Food and Drug Administration (FDA) has indicated that investigators are focusing on slivered onions or beef patties used in the Quarter Pounder sandwiches as potential sources. This warning follows a high-profile outbreak of listeria infections linked to Boar’s Head liverwurst and other deli meats, which resulted in numerous hospitalizations and at least 10 deaths.

Understanding the gravity of foodborne illnesses and the importance of food safety, I sought to delve deeper into the topic. I reached out to Dr. Leana Wen, a wellness expert, to gain insights into the causes, dangers, symptoms, and prevention methods of foodborne infections. Dr. Wen, an emergency physician and clinical associate professor at George Washington University, has a background that includes serving as Baltimore’s health commissioner, where she was responsible for overseeing food safety measures.

Common Causes of Foodborne Infections

Dr. Wen explains that a variety of bacteria, viruses, and parasites can lead to foodborne infections. The most prevalent cause of food-related illnesses in the US is norovirus, which accounts for approximately half of all outbreaks. This virus is highly contagious and can spread through food and drink, as well as from person to person via shared utensils or contact with contaminated objects followed by touching the mouth. Among the bacteria, Campylobacter is the most common culprit, often resulting from the consumption of raw or undercooked poultry. Other frequently encountered bacterial infections include salmonella, E. coli, and listeria.

Why E. coli and Listeria are Particularly Dangerous

E. coli, a type of bacteria naturally present in the intestines of humans and animals, has numerous strains, with O157:H7 being particularly hazardous. This strain has been implicated in annual outbreaks in the US, including the recent McDonald’s incident. The O157:H7 strain produces a toxin that can damage the intestinal lining, leading to severe infection and bloody diarrhea. While many patients recover after experiencing abdominal cramps and diarrhea, some may develop hemolytic uremic syndrome, a complication that can cause kidney failure and even be fatal.

Listeria, often linked to improperly processed deli meats and unpasteurized milk, is not particularly dangerous to most healthy individuals. However, it can have severe consequences for certain vulnerable groups, including the elderly, infants, and those with compromised immune systems. Pregnant women are also at risk, as listeria infection can lead to miscarriage, stillbirth, and preterm labor.

Symptoms of Foodborne Infections

The common symptoms of foodborne infections include nausea, vomiting, diarrhea, and abdominal pain. Some individuals may also experience fever, body aches, and other symptoms similar to the flu. Depending on the specific organism causing the infection, there may be additional symptoms, such as bloody diarrhea associated with the O157:H7 strain of E. coli.

Treatment of Foodborne Infections

The treatment for foodborne infections varies depending on the causative organism. Most infections are self-resolving, requiring only supportive treatment such as hydration. Antibiotics can be beneficial for some infections, but for others, notably O157:H7, their use is discouraged as they may exacerbate the condition. Individuals experiencing severe abdominal pain, bloody diarrhea, or who are unable to retain fluids should seek medical attention promptly.

Preventing Foodborne Infections

While newsworthy outbreaks may suggest that foodborne infections are primarily associated with restaurant or store-bought food, the majority of cases occur at home. Since norovirus is the leading cause, it is crucial to frequently and thoroughly wash hands with soap and water, or use hand sanitizer when soap and water are not available, especially after touching commonly shared surfaces and before eating. Individuals exhibiting symptoms suggestive of norovirus should avoid preparing food and should minimize contact with others in public spaces.

Undercooking meat and fish is another significant cause of foodborne infections. Different food products require specific cooking temperatures to ensure they are fully cooked and safe to eat. For example, poultry should be cooked to 165 degrees Fahrenheit (74 degrees Celsius), and fish to 145 degrees Fahrenheit (63 degrees Celsius). It is also important to be mindful of the containers and utensils used with raw meat to prevent cross-contamination.

Not washing produce is another potential source of foodborne illness. Vegetables and fruits should be rinsed under running water, even if they are to be peeled. Avoid using dishwashing liquid or disinfectants for this purpose. Storage is another critical aspect; food should not be left outside the refrigerator or freezer for more than two hours, with this time reduced to one hour in warm outdoor temperatures. Additionally, avoid consuming unpasteurized milk or products made from it, and stay informed about local advisories from health departments regarding potential foodborne illnesses associated with local establishments.

Who Should Take Extra Precautions

Two groups of individuals need to be particularly vigilant about food safety. First are those working in the food industry or preparing and serving food to others, who must ensure they practice good hand hygiene and adhere to safe cooking practices to prevent the spread of infection. The second group includes those most at risk of severe illness from foodborne infections, such as the elderly, infants, young children, pregnant women, immunocompromised individuals, and those with severe chronic conditions. These individuals should take extra precautions, such as avoiding deli meats and ensuring that the meat they consume has been cooked to the appropriate temperatures.