A recall of peaches, plums, and nectarines has been caused by an outbreak of listeria. The Centres for Disease Control (CDC) report that 11 illnesses have been reported, resulting in 10 hospitalisations and 1 fatality. In 2022 and 2023, the fruit was distributed by HMC Farms and sold in stores from May 1 to November 15. For sticker numbers, visit the CDC website.
Only a few days have passed since cantaloupe was recalled in response to a salmonella outbreak that claimed 43 lives.
Foodborne infections are surprisingly widespread. According to the CDC, 48 million Americans fall ill with foodborne illnesses each year. Everything you need to know is covered in this guide.
Salmonella
What it is: A kind of bacteria that can lead to a digestive tract infection. Although undercooked eggs and meat and poultry are usually linked to it, dairy products, fruits, and leafy greens can also be contaminated.
The following are the symptoms: gastrointestinal disorders, such as cramping in the stomach, fever, and diarrhoea. The FDA states that high fever, lethargy, rash, and blood in the urine or stool are among the more serious salmonella-related illnesses.
What experts want you to know: According to Parsonnet, chicken and eggs are the most frequent sources of salmonella in the United States. Cooking your food usually keeps the bacteria at bay. When preparing food, it's crucial to prevent cross-contamination by making sure that raw ingredients don't come into contact with anything that will be consumed.
Shaw states that salmonella usually clears up in two to three days for people with healthy immune systems. Parsonnet notes that while most people recover at home, "severe illness in people who are immunocompromised or have sickle cell anaemia" may occur.
Listeria
What is this? a bacterium known as listeria monocytogenes that causes disease. Under refrigeration, it can endure and even thrive. Listeriosis is the illness that people get from consuming food tainted with this bacteria.
The following are the symptoms: The Food and Drug Administration (FDA) states that symptoms for the more severe form of listeriosis include headache, stiff neck, confusion, loss of balance, and convulsions. Mild symptoms of listeriosis include fever, muscle aches, nausea, vomiting, and diarrhoea.
What professionals want you to know: According to Yale School of Medicine professor of medicine and infectious diseases expert Dr. Albert Shaw, "Listeria has the unfortunate property to grow under refrigeration temperatures, which is uncommon of foodborne illness." Shaw comments to Yahoo Life. Although it can contaminate any food, raw fruits and vegetables, hot dogs that have been overheated, and items like deli meats have all been linked to outbreaks. In the past, outbreaks have been linked to unpasteurized milk or soft cheeses, particularly Brie and queso, which are made with possibly unpasteurized ingredients.
Although listeriosis symptoms are usually manageable at home, certain individuals may be more susceptible to the disease, according to Dr. Julie Parsonnet, an infectious diseases professor at Stanford Medical School. "There's a high risk of foetal loss due to the infection, and pregnant women are at risk because the bacteria can enter the bloodstream and placenta," she tells Yahoo Life. Meningitis can also result from listeria infection in the brain and blood of the elderly. Listeria is not a common cause of illness, but it is one of the more frequent causes of death among foodborne illnesses.
E. coli
What is this? Both humans and animals have the bacteria Escherichia coli, sometimes known as E. coli, in their intestines. According to the Mayo Clinic, eating some strains of E. coli, like E. coli O157:H7, can result in serious gastrointestinal problems even though it is safe to eat while in the gut. The contamination of food and water by excrement is one way that E. coli spreads. Touching animals, like those at a petting zoo, may put you at risk because they may carry pathogenic E. coli.
The following are the symptoms: Severe cramping, diarrhoea, nausea, and vomiting are examples of stomach problems. Fever is another frequent occurrence. According to the FDA, in severe cases, E. coli can cause hemolytic uremic syndrome (HUS), a form of kidney failure, as well as high blood pressure, chronic kidney disease, and neurological issues.
"People should seek medical attention if they experience bloody diarrhoea, notice a decrease in their urine output, or become pale," advises Shaw.
What professionals want you to know: E. coli exposure may be increased if you eat ground beef. "You're usually safe from it if you cook your steak and cook the outside," advises Parsonnet. "However, when preparing hamburgers, the tainted exterior of the meat is removed and mixed with the interior." (To eliminate dangerous bacteria, the U.S. Department of Agriculture advises cooking ground beef to a safe minimum internal temperature of 160°F.)
But outbreaks are connected to more than just ground beef. Parsonnet states, "There was an E. Coli outbreak in apple juice a few years ago because it was probably contaminated by faeces." According to her, anything that has been tainted by animal excrement, like produce grown in fields, can expose you to E. Coli.
Hepatitis A
What it is: The hepatitis A virus is the cause of hepatitis A, a highly contagious liver infection. Exposure usually occurs through eating or drinking contaminated food or water, as well as through close contact with an infected person.
The following are the symptoms: fatigue, nausea, vomiting, anorexia, and joint pain. and dark urine are all typical indications. Serum with a clay or grey colour, severe itching, and jaundiced skin are indicators that help differentiate hepatitis A from other foodborne infections.
What experts need you to know: According to Parsonnet, vaccinations have made hepatitis A relatively uncommon in the United States. Adults with hepatitis A usually recover in one to two weeks, but if the illness worsens, it can become chronic and cause fatal liver failure.
According to Shaw, hepatitis A "is usually foodborne, either from a food handler who is preparing food without sufficient precautions or from contamination in the fields." When someone uses the loo and does not thoroughly wash their hands before starting to prepare food, it can spread the infection.
Strawberries have been connected to recent outbreaks of hepatitis A, along with raw scallops, frozen tuna, and regular blackberries.
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Norovirus
What it is: An extremely contagious virus that induces diarrhoea and vomiting.
The following are the symptoms: Abdominal pain, diarrhoea, vomiting, and nausea are all caused by norovirus. According to Shaw, "it usually resolves within two to three days." The Mayo Clinic states that these symptoms usually go away after one to three days.
What experts need you to know: Most cases of infection occur when a person comes into contact with the virus through the consumption of food or drink contaminated by another infected person, or through touching the mouth after coming into contact with a surface or object contaminated by the virus.
Approximately 50% of food-related illness outbreaks, the majority of which occur in food-service settings like restaurants, are caused by the norovirus, according to the CDC.
Shaw notes, "This is the virus that's linked to outbreaks on cruise ships." "The low dose required to become infected makes it extremely contagious."
In agreement, Parsonnet says, "If you have it, you can easily give it to your family and to other people in the household" by interacting with them closely through activities like sharing meals and cutlery. While the majority of people recover without medical intervention, symptoms like vomiting and diarrhoea can seriously dehydrate a person.
How to recover from foodborne illnesses
Usually, rest and plenty of fluids are the treatments for mild foodborne illnesses to prevent dehydration. Antibiotics may be used to treat salmonella and listeria in rare and severe cases.
Parsonnet adds that it's crucial to monitor your symptoms. Seeking medical attention is necessary if you have a fever higher than 102°F, bloody or mucusy diarrhoea, severe abdominal cramps, weakness, or confusion, or if your symptoms don't go better in 48 hours.