Albuquerque E. Coli Attorney

Escherichia coli, abbreviated as E. coli, is a bacterial species typically present in the intestines of humans and animals. While most strains are harmless and contribute to a healthy gut flora, some can cause serious illnesses.

Symptoms of E. coli Infections

Recognizing the symptoms of E. coli infections is crucial for prompt treatment and preventing serious complications.

They typically include:

• Watery Diarrhea: This is a common symptom in many E. coli infections, with frequent, loose, and watery stools.
• Bloody Diarrhea: In the case of Shiga toxin-producing E. coli (STEC), particularly the O157 strain, diarrhea can become bloody. This type of diarrhea is often severe and is a hallmark of more serious infections.
• Abdominal Cramps: Abdominal cramps caused by E. coli infections are usually intense and painful. The pain can range from mild discomfort to severe, debilitating cramps.
• Nausea: Many individuals with E. coli infections experience nausea, which can occur with or without vomiting.

• Vomiting: Vomiting may accompany diarrhea and can contribute to dehydration, especially if persistent.
• Low-Grade Fever: Most people with E. coli infections will experience a low-grade fever (less than 101°F or 38.3°C), which is the body’s natural response to the infection.

How to Diagnose E. coli Infections

Diagnosing E. coli infections involves a combination of patient history, physical examination, and laboratory testing. Stool sample analysis, including culture, serotyping, and toxin detection, is central to identifying the specific strain and guiding appropriate treatment. Early and accurate diagnosis is essential for managing symptoms, preventing complications, and protecting public health. If you suspect you have an E. coli infection, seeking prompt medical attention is critical for effective care and recovery.

Food Safety Tips

Proper food safety is extremely important to prevent the spread of E. coli and other foodborne illnesses. Here are some detailed tips to ensure you handle, cook, and store food safely:

Cooking Meats Thoroughly

• Use a Food Thermometer: Always use a food thermometer to ensure that meats reach a safe internal temperature. For ground beef, this is 160°F (70°C). Other meats have different safe temperatures (e.g., poultry should be cooked to 165°F or 74°C).
• Check Different Parts: When checking the temperature, insert the thermometer into the thickest part of the meat, avoiding bone, fat, or gristle.
• Resting Time: After cooking, let the meat rest for a few minutes. This helps maintain temperature and continues killing any residual bacteria.
• Color is Not Reliable: Do not rely solely on color changes in the meat to indicate doneness. Use a thermometer for accuracy.

Handling Fresh Produce

• Washing Fruits and Vegetables: Rinse all fruits and vegetables under running water before eating, cutting, or cooking, even if you plan to peel them.
• Use a Brush: Use a clean produce brush to scrub firm produce like melons and cucumbers.
• Drying Produce: Dry produce with a clean cloth or paper towel to further reduce bacteria.
• Pre-cut and Packaged Produce: Keep pre-cut and packaged produce refrigerated and consume it by the use-by date.

Proper Food Storage

• Refrigeration: Keep perishable foods refrigerated at or below 40°F (4°C). Use an appliance thermometer to monitor your refrigerator’s temperature.
• Freezing: Freeze meat, poultry, and seafood that won’t be used within a few days. Label items with the date and use them within the recommended time frame.
• Leftovers: Refrigerate leftovers within two hours of cooking (one hour if the temperature is above 90°F or 32°C). Store in shallow containers for quick cooling.
• Thawing: Thaw frozen foods in the refrigerator, in cold water, or in the microwave, but never on the counter. Cook immediately after thawing.

Adhering to these comprehensive food safety practices can significantly reduce the risk of E. coli infection and other foodborne illnesses, ensuring that you and your family enjoy safe and healthy meals.

Albuquerque E. coli Statistics

In 2013, the E. coli incidence rate per 100,000 people in New Mexico was 1.5. Over 1,000 foodborne illnesses were reported in New Mexico that year, and E. col represented 3.4% of the cases.

The breakdown of the E. coli serotypes linked to the 2013 cases:

In 2017, the E. coli incidence rate per 100,000 people in New Mexico has increased to 2.0.

In 2019, New Mexico was impacted by a multistate E. coli outbreak linked to romaine lettuce. Of the 167 reported illnesses, two of the affected people were from New Mexico. The E. coli was traced back to Salinas, California.

Call Today

If you’re dealing with E. coli poisoning, contact The Lange Law Firm at (833) 330-3663 or message us online for a free consultation. We’re here to help you get the justice and compensation you need.