State issues advisory about E. coli as cases jump in parts of Michigan

KENT COUNTY, MI -- State health leaders are advising the public to practice food safety and wash hands because of a jump in E. coli cases in parts of Michigan.

Health officials in Oakland, Kent and Ottawa counties are investigating a recent increase of E. coli cases.

Michigan Department of Health and Human Services staff said they have received reports of 98 cases of E. coli infections so far in August, compared to 20 during the same time frame last year.

Local health department workers are collaborating with MDHHS and the Michigan Department of Agriculture and Rural Development to investigate any common cause among the cases. Lab results already have linked some of the cases to each other.

“While reports of E. coli illness typically increase during the warmer summer months, this significant jump in cases is alarming,” said Dr. Natasha Bagdasarian, MDHHS chief medical executive, n a written statement.

“This is a reminder to make sure to follow best practices when it comes to hand hygiene and food handling to prevent these kinds of foodborne illness,” she said.

Symptoms of E. coli infections often involve stomach cramps, diarrhea, vomiting and fever.

Health experts say hand washing is important to prevent E. coli infections. They recommend:

· Washing hands with warm water and soap for at least 20 seconds, or using an alcohol-based sanitizer with at least 60% alcohol before and after handling food, after using the bathroom or changing a diaper and after contact with animals.

The also recommend:

· Marinating foods in the refrigerator, not on the counter or outdoors. Never reuse sauce on cooked food used to marinate raw meat or poultry.

· Never placing cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Be sure to have on hand plenty of clean utensils and platters.

· Never letting raw meat, poultry, eggs or cooked food sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 degrees).

· Cooking meats thoroughly. Ground beef and meat should be cooked to an internal temperature of at least 160 degrees Fahrenheit. Consumers should use a food thermometer as color is not an indicator of “doneness.”

· Rinsing fruits and vegetables well under running water. There is no need to use soap.

· Avoiding raw milk, unpasteurized dairy products and unpasteurized juices (like fresh apple cider).

· Avoiding swallowing water when swimming or playing in lakes, ponds, streams, swimming pools and backyard “kiddie” pools.

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