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For Immediate Release
July 31, 2008
Contact: Vicki L. Duey, Executive Director, Four Corners Health Department,
2101 N Nebraska Ave., York, NE Phone (402) 362-2621
E. coli cases being investigated
A Four Corners Health Department investigation of a single case of E. coli infection revealed additional cases in York and other area communities. As of Thursday, July 31, 2008, 5 laboratory confirmed cases of E. coli have been reported, with the sickened individuals having attended a common event held in York. Of the 5 confirmed cases, 2 required hospitalization, no one died.
Vicki L. Duey, Executive Director of the Four Corners Health Department explains that “we are focusing on an event where barbeque pork sandwiches were eaten. There is no evidence at this time to relate these illnesses to food served by a restaurant or licensed caterer.” She reports investigators have interviewed 70 people who ate food from the event. “Twenty-eight have indicated they fell ill after consuming a barbeque pork sandwich, including the 5 confirmed cases, with the individuals becoming ill sometime between July 18 and July 26. The food preparation process may have contributed to the contamination. Because there have been no other related E. coli cases in the region, officials are focusing on this one time event. The investigation continues.”
The symptoms of E. coli infections can vary from person to person, but often include severe stomach cramping, diarrhea (sometimes bloody), nausea and vomiting. People of any age can become infected. Very young children, the elderly, and persons with weakened immune systems are more likely to develop severe illness, but even healthy older children and young adults can become seriously ill.
Health officials have contacted area hospitals and medical providers about the current illnesses and asked that any new infections be reported to the health department.
To prevent becoming sickened by E. coli or other harmful bacteria, remember to:
- WASH YOUR HANDS thoroughly after using the bathroom or changing diapers and before preparing or eating food. WASH YOUR HANDS after contact with animals or their environments (at farms, petting zoos, fairs, even your own backyard)
- COOK meats thoroughly. Ground beef and meat that has been needle-tenderized should be cooked to a temperature of at least 160°F/70°C. It’s best to use a thermometer, as color is not a very reliable indicator of “doneness.”
- COOL foods quickly and safely. REHEAT previously cooked foods to an internal temperature of 165°F.
- PREVENT cross contamination in food preparation areas by thoroughly washing hands, counters, cutting boards, and utensils after they touch raw meat.
- AVOID swallowing water when swimming or playing in lakes, ponds, streams, swimming pools, and backyard “kiddie” pools.
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