Get inspired by a weekly roundup on living well, made simple. Sign up for CNN’s Life, But Better newsletter for information and tools designed to improve your well-being. As a salmonella outbreak linked to eggs has sickened 79 people across seven states as of June 5, a California-based company has recalled 1.7 million dozen eggs because of potential contamination, according to the US Food and Drug Administration. This rash of illnesses follows a separate outbreak of salmonella infections tied to recalled cucumbers and the US Department of Agriculture’s Food Safety and Inspection Service issuing a public health alert for raw ground beef products that could be contaminated with E. coli. As summer approaches, I wanted to understand more about these foodborne infections. What are common causes and symptoms? What are possible consequences of salmonella and E. coli infections? Why are foodborne infections more common in the summer, and what are food safety practices that everyone should follow? To help me with these questions, I spoke with CNN wellness expert Dr. Leana Wen. Wen is an emergency physician and adjunct clinical associate professor at George Washington University. She previously served as health commissioner of Baltimore, where her responsibilities included overseeing food safety. CNN: What are the most common causes of foodborne infections? What symptoms do people experience? Dr. Leana Wen: Foodborne infections are caused by pathogens, including viruses, bacteria and parasites. Norovirus is the leading cause of foodborne illness in the United States. The virus is implicated in about half of all food-related illnesses, according to the US Centers for Disease Control and Prevention. The pathogen can spread through contaminated food and drink or from person to person when someone touches objects that have been handled by an infected individual and then touches their mouth, or through sharing cups, bowls and utensils. A number of bacteria can also cause foodborne illness. Infections can occur from eating raw or undercooked food. Other illnesses occur due to bacterial contamination in food. Common bacteria implicated in foodborne illness include campylobacter, listeria, salmonella and E. coli. Symptoms of foodborne infections include nausea, vomiting, diarrhea and abdominal cramping. Depending on the cause and on the health of the individual, other symptoms may develop such as fevers, bloody diarrhea and dehydration that worsens underlying health problems. CNN: What are possible consequences of salmonella and E. coli infections? How are they treated? Wen: Salmonella most often spreads to people through contaminated food. While most people who fall ill recover quickly with no long-term consequences, some can become very ill. In the current outbreak involving the California-based egg distributor, 21 people have been hospitalized out of the 79 people sickened, according to the CDC. The key to treatment is hydration. Individuals with diarrhea should keep up fluid intake to prevent dehydration. Those who are vomiting and unable to keep fluids down may need to take anti-nausea medications. Most people will get better without using antibiotics, but they may be needed for individuals at risk of severe illness. E. coli lives in the intestines of humans and many animals. A specific type of E. coli is known to cause a serious infection. This strain, called O157:H7, produces a toxin that can damage the intestinal wall and lead to bloody diarrhea. This is the strain implicated in the recent ground beef recall. The specific danger of O157:H7 is that some people who fall ill from it could develop a complication called hemolytic uremic syndrome, or HUS. This syndrome can lead to permanent health problems such as kidney failure, and in some cases, it is fatal. Individuals who develop an O157:H7 infection should also drink plenty of fluids to prevent dehydration from diarrhea. Antibiotics are specifically not given for these infections because they may increase the risk of developing HUS. Most foodborne infections can be treated at home. Reasons to contact your doctor include inability to keep down fluids, persistent diarrhea over three days, high fevers and bloody stools. Babies, older people and individuals with chronic medical conditions should have a lower threshold for seeking help. CNN: Why are foodborne infections more common in the summer? Wen: The risk of foodborne illness is higher during summer months because bacteria grow more quickly in warmer weather. In addition, people are more likely to have barbecues and outdoor events that involve food. Inadequate preparation or leaving out food for too long can lead to foodborne illnesses. CNN: What are food safety practices that everyone should follow? Wen: It’s important to abide by recall notices. If you have purchased a product that is now recalled, do not consume it. Follow other instructions as directed by health authorities. Keep an eye on not only federal advisories but your local health department, which will inform you of possible foodborne illnesses associated with local stores and restaurants. Follow best practices in food preparation. That includes washing produce such as vegetables and fruits, even if they end up getting peeled. Make sure to cook meat and fish to the recommended temperature. Be aware of what utensils and plates you are using with raw meat and fish, and don’t use them for other food items. Remember that bacteria multiply quickly at room temperature. Two hours is the limit for leaving food out before throwing it away or storing it in a refrigerator or freezer. If you are outdoors and the ambient temperature is very warm, reduce the limit to one hour. It’s also a good idea to avoid unpasteurized or “raw” milk and uncooked eggs. Of course, be sure to wash your hands often and well with soap and water. People who have diarrhea, vomiting and stomach cramps should not prepare food. Those most vulnerable to severe illness, including older adults, babies, and those who are pregnant or have serious underlying conditions, should be especially careful of foodborne illness as they are of other infections.
Foodborne illnesses increase during the summer. A doctor explains how to keep safe
TruthLens AI Suggested Headline:
"Summer Sees Rise in Foodborne Illnesses; Expert Offers Safety Tips"
CNN
7.3
TruthLens AI Summary
As summer approaches, the incidence of foodborne illnesses, particularly salmonella and E. coli, tends to rise, prompting recalls and public health alerts. Recently, a salmonella outbreak linked to eggs has led to 79 reported illnesses across seven states, resulting in a recall of 1.7 million dozen eggs by a California company. This outbreak follows another incident involving cucumbers and a public health alert from the USDA regarding potentially contaminated raw ground beef products. To better understand the causes, symptoms, and preventive measures associated with foodborne infections, Dr. Leana Wen, an emergency physician and health expert, provided insights. She noted that norovirus is the leading cause of foodborne illnesses in the U.S., responsible for about half of such cases. Other pathogens, including various bacteria, can also lead to infections, typically manifesting as nausea, vomiting, diarrhea, and abdominal cramping. More severe complications can arise, particularly from infections caused by salmonella and E. coli, which can lead to hospitalization and long-term health issues in vulnerable populations.
Dr. Wen explained that the warmer summer months contribute to an increase in foodborne illnesses as bacteria thrive in higher temperatures. Outdoor gatherings and barbecues create additional risks if food is improperly prepared or left out for too long. To mitigate these risks, she emphasized the importance of adhering to food safety practices, such as monitoring recall notices, washing produce, cooking meats to safe temperatures, and ensuring proper hygiene. Specifically, raw foods should not be left out for more than two hours, or one hour in warmer conditions. Vulnerable groups, including older adults and those with underlying health conditions, should exercise extra caution. Dr. Wen underscored the necessity of seeking medical advice when experiencing severe symptoms, such as persistent diarrhea or bloody stools, to prevent dehydration and other complications associated with foodborne illnesses.
TruthLens AI Analysis
The news article highlights a significant rise in foodborne illnesses during the summer months, particularly focusing on recent outbreaks linked to salmonella and E. coli. With a recall of 1.7 million dozen eggs due to contamination concerns, the article aims to inform the public about the dangers of foodborne pathogens and the importance of food safety practices during the warmer months.
Purpose Behind the Article
This piece seeks to raise awareness about food safety, particularly during the summer when foodborne illnesses tend to spike. By providing expert insights from Dr. Leana Wen, the article emphasizes how common pathogens can affect public health and offers advice on prevention. The intention is likely to encourage readers to adopt safer food handling practices, which can potentially reduce the incidence of these illnesses.
Public Perception Goals
The article aims to foster a sense of caution among readers, reinforcing the idea that foodborne illnesses are a serious public health concern. By detailing the outbreaks and their consequences, it seeks to instill a sense of urgency regarding food safety, especially in communal settings like barbecues and picnics that are common in summer.
Potential Concealments
While the article focuses on foodborne illnesses, it does not delve into the broader context of food production and safety regulations. There could be underlying issues within the food supply chain that are not being addressed, such as agricultural practices or the oversight of food safety measures by regulatory agencies. This omission may suggest a desire to divert attention from systemic problems in food safety.
Manipulative Aspects
The article does have a degree of manipulative quality, primarily through its urgent tone and the emphasis on recent outbreaks. The choice of language, such as "sickened" and "contamination," evokes fear and concern. While the information is factual, the presentation may lead to heightened anxiety among readers about food safety.
Reliability of Information
Overall, the article appears to be reliable as it cites credible sources, including the US Food and Drug Administration and the Centers for Disease Control and Prevention. The expert opinion provided by Dr. Wen adds to its credibility, although the selective focus on certain pathogens may limit the scope of information provided.
Connection with Other News
There may be a broader narrative connecting this article to ongoing public health discussions, especially in the context of food safety and public health policy. Comparatively, other news articles might also address similar outbreaks or food safety concerns, creating a more comprehensive view of the state of public health.
Impact on Society and Economy
The article could foster increased consumer awareness regarding food safety, potentially affecting purchasing decisions as people may opt for safer food handling practices. In the longer term, this could lead to changes in the food industry, prompting companies to enhance their safety protocols.
Target Audience
This article likely resonates more with health-conscious individuals, families, and communities that engage in cooking and outdoor dining during the summer. Its focus on expert advice and food safety makes it particularly relevant for parents and caregivers.
Market Implications
In terms of financial markets, this news might influence stocks related to food production and safety, such as companies involved in egg production or food safety technology. A heightened concern over foodborne illnesses could lead to increased scrutiny and demand for transparency in food sourcing.
Geopolitical Context
The article does not directly address geopolitical issues, but food safety is a global concern that can impact international trade and relations. As countries grapple with foodborne illness outbreaks, this can affect import/export dynamics and public health policies globally.
Use of Artificial Intelligence
There is no explicit indication that artificial intelligence was used in crafting this article. However, AI models could have assisted in analyzing data related to outbreaks or in generating reports based on previous patterns of foodborne illnesses. If AI were involved, it might have influenced the selection of information highlighted in the article, steering the narrative towards recent outbreaks and expert opinions.
The overall analysis suggests that while the article serves a crucial informational role, it also carries elements of urgency that could influence public perception and behavior regarding food safety.