(NC)-Despite the reality that Canada’s food supply is amongst the safest in the world, occasionally the food we consume can make us sick. Foodborne illness, of which there are more than one million cases reported each year, results from the existence of a harmful strain of bacteria called E. coli, that is found in contaminated aliments. These bacteria create toxins that cause diarrhea, abdominal cramps, fever and vomiting.
One specific strain of E. coli may lead to a problem referred to as Hemolytic Uremic Syndrome (HUS), which leads to damage to the kidneys – especially amongst children and also the elderly. Common food that include dangerous E. coli are beef, pork, lamb and poultry. However, as Montrealer Pascale Dupont discovered, these are not the only potential sources. Her 9-year-old daughter acquired HUS through an E. coli infection she most likely caught following eating mussels.
“My daughter was in the hospital for weeks and had to undergo dialysis remedies simply because of kidney failure because of infection,” explained Dupont. “While she is no longer on dialysis, her kidneys had been permanently damaged, and she will likely require dialysis once again in the future.”
Based on Dr. Marie-Jose Clermont, a nephrologist at Montreal’s St-Justine Hospital, “Infections might be avoided if people recognized that they play an essential role in ensuring the safety of the food they consume.”
To aid decrease the risk of foodborne illness, The Kidney Foundation of Canada recommends the following four recommendations:
CLEAN: Wash hands, utensils and surfaces with soap and hot water before, during, and after food preparation. Wash raw veggies; lettuce should be washed leaf by leaf to get rid of all visible soil.
SEPARATE: Don’t cross-contaminate by permitting uncooked food and their juices to get in contact with one another. Make use of a different cutting board for raw meats and vegetables. Constantly keep food covered.
COOK: Cook food thoroughly at correct temperatures and serve immediately.
CHILL: Freeze or refrigerate perishables, prepared food and leftovers within 2 hours. Thaw meats in the microwave or in the refrigerator, but in no way at room temperature. For further info, go to The Kidney Foundation of Canada’s Web site at www.kidney.ca.
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