Diet For Renal Failure – Getting Tough On E. Coli Can Help Prevent Kidney Failure
(NC)-Despite the reality that Canada’s food supply is among the safest in the world, occasionally the food we eat can make us sick.
Foodborne illness, of which there tend to be more than one million incidents documented each year, effects from the existence of a harmful strain of bacteria known as E. coli, which is found in contaminated aliments. These bacteria create toxins that cause diarrhea, abdominal cramps, fever and vomiting.
One specific strain of E. coli may lead to a problem known as Hemolytic Uremic Syndrome (HUS), which causes harm to the kidneys – particularly amongst children and the elderly. Typical food that contain dangerous E. coli are beef, pork, lamb and poultry. However, as Montrealer Pascale Dupont discovered, these are not the single potential sources. Her 9-year-old daughter developed HUS through an E. coli infection she almost certainly caught after consuming mussels.
“My daughter was in the hospital for weeks and needed to undergo dialysis remedies because of kidney failure because of infection,” stated Dupont. “While she is not anymore on dialysis, her kidneys had been permanently impaired, and she will likely require dialysis again in the future.”
According to Dr. Marie-Jose Clermont, a nephrologist at Montreal’s St-Justine Hospital, “Infections could be avoided if individuals recognized that they play an essential part in ensuring the safety of the food they eat.”
To aid decrease the risk of foodborne sickness, The Kidney Foundation of Canada suggests the following four recommendations:
CLEAN: Wash hands, utensils and surfaces with soap and hot water before, during, and after food preparation. Wash raw veggies; lettuce ought to be washed leaf by leaf to remove all visible soil.
SEPARATE: Do not cross-contaminate by permitting uncooked food and their juices to get in contact with one another. Make use of a separate cutting board for raw meats and veggies. Constantly keep food covered.
COOK: Cook food completely at proper temperatures and serve immediately.
CHILL: Freeze or refrigerate perishables, prepared food and leftovers within 2 hours. Thaw meats in the microwave or in the refrigerator, but in no way at room temperature.
For additional information, go to The Kidney Foundation of Canada’s Web site at www.kidney.ca.
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