German Bean Sprouts Could Be The Source

A current CDC report warns U.S. travelers that are traveling to Germany of an organism causing an outbreak — E. coli O104:H4, producing Shiga toxin. Many people have been hospitalized, several requiring intensive care, and some people have died. It is reported over 20 people have died.

Most infections have been reported in people in northern Germany (mainly Bremen, Hamburg, Lower Saxony, and Schleswig-Holstein) or in people who have recently traveled to these areas. Cases in travelers to northern Germany have been reported in Denmark, the Netherlands, Spain, Sweden, and the United Kingdom.

Officials are trying to locate the source of the outbreak. Raw vegetables are suspected to be the source. Authorities claim that suspicion falls on a farm south of Hamburg.

The sprouts are believed to have come from the organic Gärtenhof farm in the village of Steddorf, near the small town of Bienenbüttel in Lower Saxony (guardian.co.uk). The Uelzen farm has been shut down and its produce recalled.

German health authorities recommend that people in Germany, especially in the northern part of the country, avoid eating raw tomatoes, fresh cucumbers, and leafy salads, until further notice.

If you have traveled to Germany and have bloody diarrhea and stomach cramps or symptoms of HUS, go to a doctor right away and tell him or her about your recent travel.

STEC infections can cause different gastrointestinal symptoms, which often include severe stomach cramps, diarrhea (often bloody), and vomiting. If there is fever, it is generally not very high (less than 101°F [38.3°C]). HUS is a disorder that usually occurs when an infection in the digestive system (such as STEC) produces toxic substances that destroy red blood cells and cause kidney injury. Early symptoms of HUS include decreased frequency or volume of urination, feeling very tired, and losing pink color in the cheeks and inside the lower eyelids. Signs of HUS typically start 5–7 days after the start of diarrhea, and diarrhea or bloody stools may no longer be present when HUS develops.

PREVENTION SAFETY TIPS

1. CLEAN – Wash produce. Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Wash your hands with soap and water before preparing food.

2. SEPARATE – Don’t cross-contaminate one food with another.

3. COOK – Cook meat, poultry, and eggs thoroughly. Use a thermometer when cooking meat. Around 145°F for whole meats, 160°F for ground meats, and 165°F for all poultry. Eggs should be cooked until the yolk is firm.

4. CHILL – Refrigerate leftover foods if they are not going to be eaten within 4 hours.

5. REPORT – Report suspected foodborne illnesses to your local health department.