Alberta E coli outbreak tied to milk shakes

first_img Fourteen of the 16 people identified in the outbreak had consumed marshmallow milk shakes, Judy MacDonald, MD, MCM, of Calgary Health Region told CIDRAP News today. MacDonald is deputy medical officer of health working on communicable disease control for the agency. The Calgary Health Region traced the outbreak to a longtime employee of Peters’ Drive-In, according to the Calgary Herald. The employee reportedly came to work despite being ill. She made a marshmallow milk shake mix that was served at Peters’ from Apr 22 to 26, the Canadian Broadcasting Corporation (CBC) reported on May 10. She said the outbreak carries an important lesson about food safety: although E coli infections are usually associated with eating undercooked ground beef, the pathogen can get into other foods if they are handled by infected people. Some of those who fell ill in this outbreak are vegetarians, she added. The worker who made the milk shakes had the first case identified in the outbreak, said MacDonald. She was symptomatic before Apr 22 and continued to work until she was found to have a possible case of E coli on Apr 25. Using pulsed-field gel electrophoresis (PFGE), authorities have been able to confirm that the same strain of E coli infected at least 9 of the 16 people, MacDonald reported. The next week, on May 2 and 3, lab tests showed several more E coli cases, MacDonald said. Because a food worker had already been diagnosed, investigators quickly focused on the drive-in and found links among 15 cases. One case has not been linked to the drive-in, MacDonald said. The CBC reported that three people were hospitalized briefly. A fourth, a 15-year-old named Sara Burgess, had a marshmallow shake on Apr 24, the Herald reported. The next day, she began vomiting and was hospitalized. She developed hemolytic uremic syndrome (HUS) and has been receiving dialysis at Alberta Children’s Hospital because of kidney failure. She remained in fair to serious condition today, according to MacDonald. May 13, 2005 (CIDRAP News) – Sixteen people have fallen sick and one is hospitalized with Escherichia coli O157:H7, most of them after drinking milk shakes at a popular drive-in restaurant in Calgary, Alta. Dr. Glen Armstrong, head of infectious diseases at the University of Calgary, told the CBC that foodservice workers should stay home if they’re feeling ill. MacDonald said it’s too soon to rule out the possibility of more cases. The drive-in was temporarily closed, but it has been cleaned and reopened, the Toronto Globe and Mail newspaper reported on May 7.last_img read more

The distance runner meal plan: oatmeal, steak and Pedialyte

first_imgDistance runners at SU don’t have a secret nutrition plan. They don’t count calories or measure protein powder. The runners simply eat to fulfill their appetites and snack on fruits and vegetables between meals.Justyn Knight does not track his caloric intake. Instead, he focuses on eating a normal, balanced diet.“I’m not one of those guys who watches their calories,” Knight said. “I know my body, I know when I’m hungry, I know when I’m full before the point where I can’t move. Usually I just try to eat regular. If I’m hungry, I’ll just snack more.”While every runner is different, common themes exist among Syracuse’s distance runners. Chow down on a big breakfast to prepare your body for a grueling day of exercise. After a hard workout, eat steak. Before a race, hydrate and refuel with electrolytes. These diets help Knight, Aiden Tooker, Paige Stoner and the rest of SU’s longhaul runners cover up to 80 to 100 miles in a given week of training.The coaching staff generally takes a hands-off strategy on dieting because “it’s not a subject that you can really deal with in college athletics,” head coach Chris Fox said. While there are common foods he encourages all his runners to eat — especially red meat — every athlete is different.AdvertisementThis is placeholder text“Someone like Justyn (Knight) or (Aidan) Tooker can probably eat a ton, because they’re little and thin and they don’t put on weight,” Fox said. “They probably need to eat a ton. Other people might need to watch themselves a little bit, because well, we don’t need a fat distance runner.”Tooker, a sophomore, has a particular routine. On days where he has to run twice, he’ll wake up at 6:45 for his workout, then eat a mini-breakfast of oatmeal and water. He’ll then go back to sleep after his first run, before he drinks his daily coffee and wolfs down eggs and an English muffin.Knight and Stoner also consume big meals to start their days. Knight prefers three scrambled eggs, toast and a smoothie with berries and kale, while Stoner opts for either oatmeal or pancakes.The biggest point of emphasis all three runners and Fox centered on was the red meat. After a hard workout, coaches recommend lean steak or even hamburgers.“We try to have, after our big workouts, red meat,” Tooker said, “Because we have to get iron, it’s really important for our recovery and maintaining our energy level.”Every runner has a different pre-race routine. Stoner eats a peanut butter sandwich and a banana four hours before every race. Knight eats chicken parmesan the night before. But the most important thing on the day of a race is to stay hydrated.Knight struggles to drink as much water as he’d like, downing about a Gatorade bottle’s worth a day. He’d like to double that.Oftentimes, water is too “bland” for athletes who spend their days putting their bodies through extreme stress, Tooker said. The runners need to boost their electrolytes for peak performance.On race days, Stoner fuels up with Nuun, an electrolyte-filled energy drink. Tooker and others have a different alternative.“A lot of times before races we’ll have Pedialyte, and it’s just a more healthy choice for electrolytes over Gatorade. A lot of the guys go to CVS the day before or two days before to stock up,” Tooker said.Some of the most elite athletes on campus pay close attention to what they put in their bodies, but overall, their diets are not so different than a normal, active college student. Stoner, Knight and Tooker all eat three meals a day, fill out the food pyramid and even have cheat days on Sundays when they pig out at Mother’s Cupboard diner.Since there is no specific nutrition plan, the responsibility is on Syracuse’s runners to make healthy choices. They understand that their diet can make or break their performances.“I always eat with a purpose,” Knight said. Comments Facebook Twitter Google+ Published on January 31, 2018 at 10:46 pm Contact Danny: [email protected] | @DannyEmermanlast_img read more