Fruit and Vegetable Poisoning from Improper Washing
According to the latest update from the World Health Organization on May 26, Germany reported a total of 138 cases of hemolytic uremic syndrome or acute bloody diarrhea from April 25 to May 25, including 2 deaths. Cases have also been reported in Sweden, Denmark, the Netherlands, and the United Kingdom, and the outbreak is still ongoing. A preliminary investigation in Germany suggests that the outbreak was caused by eating raw foods such as cucumbers contaminated with enterohemorrhagic Escherichia coli (EHEC) O104. This is a rare serotype.
Yesterday, the Emergency Office of China's Ministry of Health issued a notice requiring enhanced epidemic monitoring and reporting to effectively prevent and control possible imported infections. It reminded catering service units and the general public to strengthen prevention against EHEC food poisoning in the near future.
The foreign outbreak is related to the local habit of eating raw food, and Chinese people, who primarily eat cooked food, need not be overly panicked. However, he also reminded that for "fruits and vegetables" that can be eaten both raw and cooked, eating them raw without thorough washing can cause foodborne poisoning.
"Fruits and vegetables" are a category distinct from leafy vegetables. According to Chinese eating habits, leafy vegetables are often cooked, while fruits and vegetables can be eaten raw or cooked. Foodborne poisoning incidents, including EHEC infections, are closely linked to the habit of eating raw food. This is because E. coli not only commonly exists in the intestines of humans and animals but can also reside in water, soil, and on fruits and vegetables. Experts suggest that EHEC from the feces of sick animals may have contaminated water and soil, and once a person consumes food infected with this bacteria, they may develop acute clinical symptoms such as diarrhea, abdominal pain, fever, and vomiting, followed by hemolytic uremic syndrome, which can then lead to multi-organ damage and even death.
This type of bacteria is an acute pathogen with an incubation period of usually only 3 to 4 days, but it can be as long as 9 days. Although it seems dangerous, it has a weakness: high temperature. Ma Zhiying pointed out that this type of bacteria is particularly sensitive to high temperature and can be "killed" by boiling in 100°C water for 10 minutes.
“However, due to the introduction of foreign fast food, Chinese people are gradually starting to eat raw vegetables, especially 'fruits and vegetables' like tomatoes and cucumbers. If not washed properly, this can cause foodborne poisoning.” Ma Zhiying recommends that raw consumption should only be done when there is full confidence in the import, transportation, and disinfection of fruits and vegetables. Given that bacteria and pesticide residues are surface contaminants, it is advisable to peel fruits. If eating raw, unpeeled vegetables and fruits, they should be soaked in boiling water before consumption.
In addition, experts补充 that this bacteria can also be transmitted from person to person, so developing good hygiene habits is key to preventing disease. Li Honglin, an associate chief physician at the Zhabei District Center for Disease Control and Prevention, emphasized the details: "Wash hands thoroughly with soap and clean water before meals and after using the toilet." Ma Zhiying, on the other hand, advocates for the WHO's recommendation to prevent microbial infection: "Wash your hands, wash your hands, and wash your hands again!"
[Municipal Food Supervision Department Tips]
Prevention Methods for Enterohemorrhagic Escherichia coli (EHEC) Food Poisoning
1. Wash hands frequently, especially before handling food and after using the toilet.
2. Raw and cooked foods should be stored separately to avoid cross-contamination.
3. Foods should be thoroughly cooked, especially meats, ensuring the center of the food reaches a temperature of 70°C or above.
4. If consuming raw vegetables, choose varieties suitable for raw consumption. They should be thoroughly washed and disinfected before preparation and consumed as soon as possible after preparation.
5. If symptoms of hemorrhagic diarrhea appear, seek medical attention promptly and do not use antidiarrheal drugs or antibiotics without authorization. Experts explain that this is because bacteria are diverse and constantly evolving, and specific antibiotics are needed to inhibit them. Taking antibiotics indiscriminately may not only fail to suppress the bacteria but could also promote antibiotic resistance, making it difficult for targeted antibiotics to be effective quickly and delaying treatment.