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E Coli Outbreak in Taco Bell
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Over the past 20 days there have been over 60 cases of E Coli infection in the US tracing back to ingestion of food from Taco Bell restaurants. While federal investigators are not sure what is the cause of the illness, initial results from an independent lab facility have identified green onions as the potential source.
E. Coli is a type of bacteria that is commonly found in the intestines of mammals. While there are hundreds of strains, one type – E Coli O157:H7 can cause food-borne illness in humans. Those who ingest this bacteria can develop bloody diarrhea and cramps. In addition, ten percent of those infected develop a serious condition called hemolytic uremic syndrome, in which the kidneys can fail, and red blood cells and platelets can be destroyed.
Outbreaks of E Coli have been reported in undercooked beef, unpasteurized milk and most recently spinach.
The most recent outbreak involves 63 cases to date and affects 6 states, with most cases occurring in New York, New Jersey and Pennsylvania. While no deaths have been reported, 7 have developed hemolytic uremic syndrome. While the FDA’s own research has not implicated or ruled out any food source, a lab facility retained by Taco Bell initially traced the outbreak back to contaminated green onions.
With over 35 million Americans eating at one of Taco Bell’s 5800 restaurants per week, the chain has stopped serving green onions in its outlets.
In general good habits to lower the chance of getting a food-borne illness include adequately cooking meat, washing raw food before it is served, and avoiding cross contamination between foods.
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