A Chicago area daycare center has been hit with an E. coli outbreak that has sickened 21 children and one adult.

According to the Southtown Star newspaper, the Cook County Health Department has ordered that all children and adults at the KinderCare Learning Center in the Village of Lemont be tested for the potentially deadly bacteria.

The center has been allowed to remain open, but anyone who tests positive for E. coli or who has diarrhea is sent home and not allowed to return until tests for the bacteria come back negative twice within 24 hours.

Southtown Star reported that three of the children sickened by E. coli were hospitalized, but have since been released. The newspaper said KinderCare has undertaken extra sanitation measures since the outbreak began earlier this month.

E. coli symptoms may not start until seven days after a person is infected. The first sign is sudden, severe abdominal cramps, followed by diarrhea. Many patients develop bloody diarrhea that lasts from two to five days. Mild fever and nausea also can be symptoms of E. coli infection.

To thoroughly understand the risks of E. coli and to protect your legal rights, call the national food safety law firm of PritzkerOlsen Attorneys, 1-888-377-8900 (toll free). Our firm is involved in virtually every major foodborne illness outbreak in the United States and our lawyers are nationally recognized experts in representing E. coli victims and their families.

Labels: Chicago E coli lawyer, Chicago E coli outbreak, daycare E coli attorney

Microwavable foods present a danger to consumers if the foods are not properly cooked. Risks include the transmission of foodborne pathogens such as E. coli 0157:H7 and Salmonella. In 2007 two foodborne outbreaks were associated with foods that were microwaved: an E. coli outbreak linked to Jeno’s and Totino’s frozen pizzas and a Salmonella outbreak linked to Banquet Pot Pies. Below are efforts by the food industry to address the issue of microwave safety. Note that these efforts do not address the problem of E. coli and Salmonella contamination in food processing plants. Although it is important for consumers to be educated as to the correct use of microwave ovens, consumers need to know that food manufacturers and others are liable for contamination of food products with E. coli and Salmonella, meaning consumers who are sickened by their food should be compensated regardless of how consumers cook the food product.

To address this issue, organizations such as the American Frozen Food Institute (AFFI) have been working to ensure consumers are properly cooking their food. AFFI put out a guide called “Cooking with Microwave Ovens, Nutrition and Food Safety Considerations” which shows readers how to prepare nutritious and safe meals using their microwave oven. The AFFI is also working with various organizations to make sure the labels of microwavable products have more information to account for varying power ratings and options on different microwaves.

The Grocery Manufacturers Association is also working microwavable food labels to ensure that cooking instructions on labels are valid, especially among not-ready-to-eat (NRTE) products. The validation of cooking instructions lets consumers know that following the instructions will ensure that their food has been properly prepared and has eliminated the risk of foodborne pathogens in NRTE products.

The need to validate cooking instructions comes from the problem of microwaves to unevenly heat food. Uneven cooking allows for hot and cold spots in the food and is ineffective at inactivating foodborne pathogens in the cold spots.

The International Assocation for Food Protection released a series of presentations that address the risks of microwavable foods. The presentations address a variety of areas that affect uneven heating:

Non-uniform distribution of dipolar molecules and ionic materials within the food.
Differences in microwave absorption of frozen/thawed areas.
Product/component edge heating effects.
Areas of high and low microwave field strength within the oven cavity and product.
Different food component and thermal properties.

All of the compiled information allows consumers to see the bigger picture when it comes to safely preparing microwavable foods. More testing and adequate labeling will allow consumer to know what they need to do to make sure that the food they prepare in microwaves is safe to eat.

Labels: canned vegetable recall, daycare E coli attorney, microwave safety, Salmonella

A list of recommendations for preventing foodborne illnesses has been released by the USDA’s Food Safety and Inspection Service (FSIS) in response to severe winter weather and flooding in the western United States.

"Power outages can occur at any time of the year and it often takes from a few hours to several days for electricity to be restored to residential areas," said USDA Under Secretary for Food Safety Dr. Richard Raymond. Bacteria can grow rapidly at temperatures between 40° and 140°F. Foods can be at risk when power goes out for extended periods of time.

FSIS has released the following steps to prepare for a weather emergency:

• Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food.
• Make sure the freezer is at 0 °F or below and the refrigerator is at 40 °F or below.
• Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.
• Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
• Plan ahead and know where dry ice and block ice can be purchased.
• Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
• Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
• Group food together in the freezer — this helps the food stay cold longer.
  

The following steps are to be taken after a weather emergency:

• Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
• The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.
• Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
• Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below when checked with a food thermometer.
• Never taste a food to determine its safety!
• Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
  

Labels: Campylobacter, food safety, microwave safety