Seeking Justice

Despite the fact that Canada’s food supply is among the safest in the world, sometimes the food we eat can make us sick. Foodborne sickness, of which there are more than 1 million instances reported every 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.

1 specific strain of E. coli might lead to a condition recognized as Hemolytic Uremic Syndrome (HUS), which causes damage to the kidneys – particularly amongst kids and also the elderly. Common foods that contain dangerous E. coli are beef, pork, lamb & poultry. Nevertheless, as Montrealer Pascale Dupont discovered, these aren’t the only possible sources. Her 9-year-old daughter Émilie developed HUS through an E. coli infection she most probably contracted after eating mussels.

“My daughter was within the hospital for weeks & had to undergo dialysis treatments simply because of kidney failure due to infection,” explained Dupont.

“While she is no longer on dialysis, her kidneys were permanently damaged, & she will probably need dialysis once more in the future.”

According to Dr. Marie-Josée Clermont, a nephrologist at Montreal’s St-Justine Hospital, “Infections could be prevented if people recognized that they play an essential role in ensuring the safety of the foods they eat.”

To help reduce the risk of foodborne illness, The Kidney Basis of Canada recommends the following four guidelines:

CLEAN: Wash hands, utensils & surfaces with soap and hot water before, throughout, and right after food preparation. Wash raw vegetables; lettuce should be washed leaf by leaf to remove all visible soil.

SEPARATE: Don’t cross-contaminate by permitting uncooked meals and their juices to come into contact with 1 another. Use a separate cutting board for raw meats & vegetables. Always maintain foods covered.

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

CHILL: Freeze or refrigerate perishables, prepared meals & leftovers within two hours. Thaw meats in the microwave or within the refrigerator, but never at room temperature.

For further information, go to The Kidney Basis of Canada’s Web website at www.kidney.ca.

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