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 consume can make us ill.
Foodborne illness, of which there tend to be more than one million cases documented each year, results from the presence of a dangerous strain of bacteria called E. coli, which is found in contaminated aliments. These bacteria produce toxins that cause diarrhea, abdominal cramps, fever and vomiting.
One particular strain of E. coli might lead to a condition known as Hemolytic Uremic Syndrome (HUS), which causes damage to the kidneys – especially amongst kids and the elderly. Common food that contain harmful E. coli are beef, pork, lamb and poultry. Nevertheless, as Montrealer Pascale Dupont discovered, these aren’t the only potential sources. Her 9-year-old daughter developed HUS through an E. coli infection she almost certainly caught after eating mussels.
“My daughter was confined in the hospital for weeks and needed to undergo dialysis remedies because of kidney failure due to infection,” stated Dupont. “While she is not anymore on dialysis, her kidneys were permanently impaired, and she will likely require dialysis once again within the future.”
According to Dr. Marie-Jose Clermont, a nephrologist at Montreal’s St-Justine Hospital, “Infections might be avoided if people recognized that they play an essential role in making certain the safety of the food they eat.”
To help decrease the risk of foodborne illness, The Kidney Foundation of Canada suggests the following four guidelines:
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. Use a separate cutting board for raw meats and veggies. Constantly keep food covered.
COOK: Cook food completely at correct 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 further information, go to The Kidney Foundation of Canada’s Web site at www.kidney.ca.
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