Diet For Renal Failure – Getting Tough On E. Coli Can Help Prevent Kidney Failure

(NC)-Regardless of the fact that Canada’s food supply is amongst the safest in the world, occasionally the food we eat can make us sick. Foodborne illness, of which there are more than one million cases documented every year, results from the presence of a dangerous strain of bacteria called E. coli, that is found in contaminated aliments. These bacteria create toxins that trigger diarrhea, abdominal cramps, fever and vomiting.

One particular strain of E. coli might lead to a condition known as Hemolytic Uremic Syndrome (HUS), which leads to harm to the kidneys – especially among children and the elderly. Typical food that include harmful E. coli are beef, pork, lamb and poultry. However, as Montrealer Pascale Dupont found, these are not the only possible sources. Her 9-year-old daughter acquired HUS via an E. coli infection she almost certainly contracted following consuming mussels.

“My daughter was in the hospital for weeks and needed to undergo dialysis remedies because of kidney failure because of infection,” explained Dupont. “While she is not anymore on dialysis, her kidneys had been permanently impaired, and she will most likely require dialysis once again within the long term.”

According to Dr. Marie-Jose Clermont, a nephrologist at Montreal’s St-Justine Hospital, “Infections might be avoided if individuals known that they play an essential part in ensuring the safety of the food they eat.”

To help reduce the danger of foodborne sickness, The Kidney Foundation of Canada recommends the following 4 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 get rid of all visible soil.

SEPARATE: Don’t cross-contaminate by permitting uncooked food and their juices to come into contact with one another. Make use of a separate cutting board for raw meats and vegetables. Constantly keep food covered.

COOK: Cook food thoroughly at correct temperatures and serve immediately.

CHILL: Freeze or refrigerate perishables, prepared food and leftovers inside 2 hours. Thaw meats in the microwave or in the refrigerator, but in no way at room temperature. For additional info, go to The Kidney Foundation of Canada’s Web site at ZZZZZZ

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