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One case of E. coli in public health department service area

Messenger-Inquirer - 4/9/2019

April 09-- Apr. 9--Officials at Green River District Health Department learned Friday of one case of E. coli in Webster County.

No other cases have been reported in the district's seven-county service area.

Kentucky has been hardest hit by the outbreak that has affected five states nationwide. The first case was reported on March 5 and cases continued to build during the month, according to the Centers for Disease Control and Prevention.

On Friday, the CDC reported 36 cases in Kentucky, but some news agencies reported the count as high as 46 over the weekend.

So far, eight people across the U.S. have been hospitalized. No deaths have been reported.

National health officials continue to investigate the outbreak of shiga toxin-producing E. coli O103 infections. The CDC has not banned any foods at this time, and restaurants and food retailers have not received word of any restrictions.

So far, teens and children made up a good portion of the Kentucky cases, according to a March 27 letter from the Cabinet for Health and Family Services Department for Public Health.

"We have identified a number of adults also, so this outbreak is not limited to young people," the letter said.

The state health department publicly announced the outbreak on March 29.

It takes two to eight days after ingesting the bacteria before people show symptoms of shiga toxin-producing E. coli, according to the CDC. The infection is usually diagnosed by testing a stool sample.

Symptoms vary, but they often include severe stomach cramps, diarrhea and vomiting. The stool is often bloody.

Some people may experience low-grade fevers.

Patients usually get better within five to seven days, according to the CDC. Some infections are mild, but they can be severe and even life-threatening.

"I recommend that people eat at restaurants known to them and that are known to have high scores for cleanliness of their kitchen," said Dr. Turner Stauffer, a gastroenterologist at Owensboro Health Medical Group. "Those are posted publicly in every restaurant."

Cook meat thoroughly, Stauffer said, and refrigerate meat before preparing. Anyone who prepares food should wash their hands before starting.

The CDC recommends cooking steaks and roasts to at least 145 degrees. Ground beef and pork should be cooked to at least 160 degrees. People should use a food thermometer to check temperatures.

Other ways to help prevent an E. coli infection include washing fruits and vegetables before preparing them. People should avoid consuming unpasteurized dairy products and juices.

Renee Beasley Jones, 270-228-2835, rbeasleyjones@messenger-inquirer.com

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