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CDC releases information on the Nestle Toll
House Cookie Dough E. coli Outbreak Source of
Article: http://www.marlerblog.com/ Two long days after word
first surfaced about a multi-state outbreak of E. coli tied to raw cookie
dough, the CDC has issued information detailing the illnesses. The
outbreak appears to have begun March 1, 2009 and is still ongoing four months
later The CDC reports: CDC is collaborating with
public health officials in many states, the United States Food and Drug
Administration (FDA), and the United States Department of Agriculture Food
Safety and Inspection Service (FSIS) to investigate an outbreak of E. coli
O157:H7 infections. As of Thursday, June 18,
2009, 65 persons infected with a strain of E. coli O157:H7 with a particular
DNA fingerprint have been reported from 29 states. Of these, 23 have been
confirmed by an advanced DNA test as having the outbreak strain; these
confirmatory test results are pending on the others. The number of ill
persons identified in each state is as follows: Arkansas (1), Arizona (2),
California (2), Colorado (5), Delaware (1), Hawaii (1), Iowa (2), Illinois
(5), Kentucky (1), Massachusetts (4), Maryland (2), Maine (3), Minnesota (5),
Missouri (2), Montana (1), North Carolina (1), New Hampshire (2), New Jersey
(1), Nevada (2), Ohio (4), Oklahoma (1), Oregon (1), Pennsylvania (2), South
Carolina (1), Texas (3), Utah (2), Virginia (2), Washington (5), and
Wisconsin (1). Ill persons range in age
from 2 to 57 years; however, more than 70% are less than 19 years old and
none are over 60 years old; 75% are female. Twenty-five persons have been
hospitalized, 7 developed hemolytic uremic syndrome (HUS); none have died.
Reports of these infections increased above the expected baseline in May and
continue into June. In an epidemiologic study,
ill persons answered questions about foods consumed during the days before
becoming ill and investigators compared their responses to those of persons
of similar age and gender previously reported to State Health Departments
with other illnesses. Preliminary results of this investigation indicate a
strong association with eating raw prepackaged cookie dough. Most patients
reported eating refrigerated prepackaged Nestle Toll House cookie dough products
raw. E. coli O157:H7 has not
been previously associated with eating raw cookie dough. CDC, the state
health departments, and federal regulatory partners are working together in
this ongoing investigation. Most people infected with
E. coli O157:H7 develop diarrhea (often bloody) and abdominal cramps 2-8 days
(average of 3-4 days) after swallowing the organism, but some illnesses last
longer and are more severe. Infection is usually diagnosed by culture of a
stool sample. Most people recover within a week, but some develop a severe
infection. A type of kidney failure called hemolytic uremic syndrome (HUS)
can begin as the diarrhea is improving; this can occur in people of any age
but is most common in children under 5 years old and the elderly. The Food and Drug
Administration (FDA) and the Centers for Disease Control and Prevention are
warning consumers not to eat any varieties of prepackaged Nestle Toll House
refrigerated cookie dough due to the risk of contamination with E. coli
O157:H7. If consumers have any prepackaged, refrigerated Nestle Toll House
cookie dough products in their home they should throw them away. Cooking the
dough is not recommended because consumers might get the bacteria on their
hands and on other cooking surfaces. The recall does not include Nestle Toll
House morsels, which are used as an ingredient in many home-made baked goods,
or other already baked cookie products. Individuals who have
recently eaten prepackaged, refrigerated Toll House cookie dough and have
experienced any of these symptoms should contact their doctor or health care
provider immediately. Any such illnesses should be reported to state or local
health authorities. Consumers should be
reminded they should not eat raw food products that are intended for cooking
or baking before consumption. Consumers should use safe food-handling
practices when preparing such products, including following package
directions for cooking at proper temperatures; washing hands, surfaces, and
utensils after contact with these types of products; avoiding cross
contamination; and refrigerating products properly. |
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