The Undersecretariat of Health of the Municipality of Concordia, through the Directorate of Bromatology, in its role of preserving the health of the population, recommends taking into account the following advice to avoid Hemolytic Uremic Syndrome (HUS).
It is produced by a strain of the Escherichia coli bacteria which is found in the intestines of animals and humans. It is acquired through the consumption of contaminated food and water and also through cross-contamination via direct human contact.
In young children, immunocompromised individuals, and the elderly, the infection produced by this bacteria causes kidney failure and can become a life-threatening disease.
Food handlers can be carriers of this bacteria, and if they do not wash their hands correctly after using the restroom, they can transmit the bacteria to the food they touch.
SYMPTOMS
Abdominal pain.
Fever.
Nausea.
Watery or bloody diarrhea.
CONTROL SYSTEMS
Wash your hands before touching or eating food, after using the restroom, after changing diapers, after touching trash cans, after having contact with animals, etc.
Clean and disinfect fruits and vegetables that are consumed raw with sodium hypochlorite.
Cook meats very well, especially ground meat and its derived preparations (hamburgers, meatballs, empanadas, meat pie, etc.) at a minimum temperature of 71 ºC for at least 1 minute. If you do not have a thermometer, cook until no red or pink juices are observed.
Keep meats refrigerated at all times, at a temperature equal to or less than 5ºC, to prevent the growth and multiplication of bacteria.
Keep ground meat at a temperature of 2ºC.
Meats preserved by freezing must be kept at temperatures between – 12 ºC and – 18 ºC.
Avoid cross-contamination during storage; physically separate raw meats from cooked or ready-to-eat products inside refrigerators, placing ready-to-eat foods on the upper shelves and raw ones on the lower ones, in order to avoid cross-contamination.
Clean and disinfect countertops, boards, utensils, and equipment used for raw meat before using them for cooked or ready-to-eat products.
Chlorinate swimming pools and wading pools; prevent children with diarrhea from bathing in them with other children, even while wearing diapers.
In case of any doubt regarding foodborne illnesses (ETA), as well as in the event of observing anomalies in food, contact the phone number 345-4291516, or go in person to the Directorate of Bromatology, located at 225 Roque Sáenz Peña St., 2nd floor.
It is produced by a strain of the Escherichia coli bacteria which is found in the intestines of animals and humans. It is acquired through the consumption of contaminated food and water and also through cross-contamination via direct human contact.
In young children, immunocompromised individuals, and the elderly, the infection produced by this bacteria causes kidney failure and can become a life-threatening disease.
Food handlers can be carriers of this bacteria, and if they do not wash their hands correctly after using the restroom, they can transmit the bacteria to the food they touch.
SYMPTOMS
Abdominal pain.
Fever.
Nausea.
Watery or bloody diarrhea.
CONTROL SYSTEMS
Wash your hands before touching or eating food, after using the restroom, after changing diapers, after touching trash cans, after having contact with animals, etc.
Clean and disinfect fruits and vegetables that are consumed raw with sodium hypochlorite.
Cook meats very well, especially ground meat and its derived preparations (hamburgers, meatballs, empanadas, meat pie, etc.) at a minimum temperature of 71 ºC for at least 1 minute. If you do not have a thermometer, cook until no red or pink juices are observed.
Keep meats refrigerated at all times, at a temperature equal to or less than 5ºC, to prevent the growth and multiplication of bacteria.
Keep ground meat at a temperature of 2ºC.
Meats preserved by freezing must be kept at temperatures between – 12 ºC and – 18 ºC.
Avoid cross-contamination during storage; physically separate raw meats from cooked or ready-to-eat products inside refrigerators, placing ready-to-eat foods on the upper shelves and raw ones on the lower ones, in order to avoid cross-contamination.
Clean and disinfect countertops, boards, utensils, and equipment used for raw meat before using them for cooked or ready-to-eat products.
Chlorinate swimming pools and wading pools; prevent children with diarrhea from bathing in them with other children, even while wearing diapers.
In case of any doubt regarding foodborne illnesses (ETA), as well as in the event of observing anomalies in food, contact the phone number 345-4291516, or go in person to the Directorate of Bromatology, located at 225 Roque Sáenz Peña St., 2nd floor.