E coli – United States
In Glendale Heights, Illinois there was a recent outbreak of E. Coli, which is suspected to be linked to the Portillo’s restaurant.
Symptoms include abdominal cramps and severe diarrhea while lasting for five to seven days.
There were four cases where a toxin produced the bacteria, and one case resulted in a blood syndrome due to the customers eating at the Portillo’s at t 235 E. North Ave. on July 16 and 17, according to the Illinois Department of Health.
The restaurant is taking precautions and said customers can call 877-394-4150 with any questions or concerns.
Photo: E coli at 10 000 x magnification.
Some strains of E. coli are harmful. Shigatoxigenic Escherichia coli (STEC) and verotoxigenic E. coli (VTEC) are strains of the bacterium Escherichia coli that produce either Shiga toxin or Shiga-like toxin (verotoxin). Only a minority of the strains cause illness in humans. These are collectively known as enterohemorrhagic E. coli (EHEC).
They are a major cause of foodborne-illness. When infecting humans, they often cause gastroenteritis, enterocolitis, bloody diarrhea, and sometimes cause a severe complication called hemolytic-uremic syndrome.
After eating contaminated food, the first symptoms of infection can emerge anywhere from 1 to 10 days later, but usually after 3 to 4 days. These early symptoms can include diarrhea (which is often bloody), stomach cramps, mild fever, or vomiting that results in dehydration and reduced urine. Hemolytic uremic syndrome typically develops about 5 to 10 days after the first symptoms, but can take up to 3 weeks to manifest, and occurs at a time when the diarrhea is improving.
The country with the highest incidence of hemolytic-uremic syndrome is Argentina. But it can occur in frequently large outbreaks in any country.
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