The Center for Disease Control & Prevention (CDC) estimates about 48 Million people get sick each year from Foodbourne Illnesses.

In 2018, The U.S. Population was 327 Million People….. 48 Million People is almost 15 PERCENT of the Population! That’s INSANE!

Of those 48 Million People.…About 128,000 people are hospitalized and around 3 THOUSAND people DIE from Foodbourne Illnesses each year in the U.S.

More and more cases of E Coli from tainted Ground Beef, are spreading nationwide.

The CDC reported on April 12, 2019, that E Coli contaminated Ground Beef was the culprit in an outbreak that crossed the borders of 6 States.

That was in April…….To Date…..

196 people, from 10 Different States, have contracted the Shiga Toxin producing E Coli (STEC) strain, that causes Illness.

Two types of E. coli that cause foodbourne illnesses diagnosed in the United States are Shiga toxin-producing E. coli (STEC) and entero-toxigenic E. coli (ETEC).

STEC are a group of E. coli that produce Shiga toxin. This Poison causes people to have diarrhea, which can be bloody. When you hear reports about outbreaks of E. Coli infections in the United States, they’re usually talking about a type called STEC O157.

Shiga Toxin producing E. Coli was named after Japanese Physician and Bacteriologist….. Kiyoshi Shiga. 

Dr. Shiga became famous for the discovery of “Shigella Dysenteriae,” the organism that caused “Dysentry” in 1897, during a severe epidemic in which more than 90,000 cases were reported.

“Dysentry” is an inflammatory disease of the intestine especially of the large intestine, which always results in severe diarrhea and abdominal pain.  

Entero-toxigenic E. coli  (ETEC) are the leading cause of Traveler’s Diarrhea, which is the most common travel-related illness. It can occur anywhere, but the highest-risk destinations in the world are in most of Asia (except for Japan) as well as the Middle East, Africa, Mexico, and Central and South America.

To date….here are The following States have reported cases of the STEC outbreak –


28 people were hospitalized and 2 cases of Hemolitic Uremic Syndrome (HUS), which is a life threatening condition which can cause kidney failure.

Let’s take a look at some DISGUSTING facts about E. Coli :

1. E. Coli infections happen when you EAT…..”tiny” microscopic            amounts of HUMAN or ANIMAL FECES. It takes about 3-5 days from the time you eat the “tainted  food,” until you start to show symptoms.

2. The scary part is ……. you probably come into contact with E.Coli more than you think you do.

The Bacteria exists “Naturally” in the environment and in the  “intestines” of Humans & Animals.

Outbreaks in “Multiple States” of E. Coli in the last 10 YEARS, have primarily come from FOOD you bought at Grocery Stores….

Ground Beef….. Romaine Lettuce…..and even Frozen Pizza!

E. Coli comes in different strains…. and most of the strains are harmless. That’s good news!

The STEC Strain is one of the strains of E Coli that cause people        to get very sick.

The major symptoms of STEC are:

a.  Severe Stomach Cramps

b.  Diarrhea… very watery and can contain blood.

c.  Vomiting

Sometimes….. STEC causes Urinatry Tract Infections (UTI’s) …      Respiratory Illness or Pneumonia.

    A very SERIOUS effect of STEC can cause Hemolitic Uremic Syndrome (HUS).

    HUS  is a condition that results in the DESTRUCTION of blood Platelets (Platelets are the cells that form “clots” to      stop bleeding). 

    HUS can cause anemia (low red blood cell count.. which means your remaining Red Blood Cells won’t have enough      “Hemoglobin” which is an iron-rich protein that helps red blood cells carry oxygen from the lungs to the rest of the body).

This can cause you to feel tired or weak. You may also have shortness of breath, dizziness, headaches, or an irregular heartbeat. 

HUS can also cause “Kidney Failure,” due to the damage to the very tiny blood vessels of the kidneys.

That’s a Serious Problem Nation!

It’s hard to avoid E. Coli completely. 

Here are some ways to lower your risk of infection:

  a. Try not to swallow water from swimming pools, lakes, ponds and streams.

  b. Avoid eating “UNPASTURIZED” Dairy Products or Juices.

  c.  Cook Meat THOROUGHLY. The CDC recommends cooking Ground Beef to a temperature of 160 degrees Farinheight.

There’s NO QUICK CURE for Treating E. Coli Infections. Most people will recover in 5 – 10 days.

You need to stay HYDRATED people! 

Drink LOTS of WATER! Eat a lot of CHICKEN SOUP! 

Staying HYDRATED is a Key component to Recovery.

The CDC advises NOT to use “Antibiotics” as a treatment for E. Coli STEC infections….. since there is NO EVIDENCE that antibiotics are helpful with STEC….AND…..using antibiotics may INCREASE YOUR RISK of developing HUS …. Hemolytic Uremic Syndrome.

How can you prevent STEC infection?

  • Wash your hands thoroughly with soap and running water.
  • Follow the four steps to food safety when preparing food: Clean your hands & food surfaces often.
  • Separate -Raw meat, Chicken, Seafood and Eggs can Spread Germs to ready-to-eat foods—unless you keep them separate.
  • Cook  Food to the Right Temperature.
  • Use a food thermometer to make sure meat has reached a safe minimum cooking temperature.
  • Chill  –  Refrigerate perishable food within 2 hours.
  • Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” which is between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if it’s hotter than 90° F outside).

    You can’t tell whether meat is safely cooked by looking at its color.

    Did you know that ……One in four burgers turns brown before it has reached the safe internal temperature of 160°F.

    Use a food thermometer to check that it’s safe to eat.

    • Cook ground beef, pork, and lamb to an internal temperature of at least 160°F
    • Insert food thermometer into the side of the patty, to the center, to check.
    • Cook beef steaks and roasts to an internal temperature of at least 145°F  and allow the meat to rest for 3 minutes after you remove meat from the grill or stove.
    • Check temperature in the thickest part of steaks or roasts.
  • Prevent cross-contamination by thoroughly washing hands, counters, cutting boards, and utensils with soap and water after they touch raw meat.
  • Don’t eat RAW Dough or Batter.
  • Take precautions with food and water when traveling abroad.

Check out the CDC site at 

There’s an entire section on “Traveller’s Health” that you can check out when travelling abroad.

Let’s take a Stand Against E. Coli Weight Loss Nation!

Are you an “Emotional Eater”……Do you Over Eat? Do you have issues with Portion Control?

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