HUS is an infection generated by a bacterium called escherichia col (E. coli), which produces a toxin that causes bloody diarrhea and can cause severe complications such as kidney failure, even leading to death. Despite being a serious illness, most patients who receive timely treatment are fully recovered. However, children under the age of 5, over 75 and people with certain genetic changes are more likely to suffer from this disease and more vulnerable to its effects. In fact, Hemolytic Uremic Syndrome causes that 20% of children affected by this disease require a kidney transplant.
Where is the toxin responsible for SUH? It can be found mainly in meats without complete cooking. In this sense, mined meat is the product of greatest risk. Other sources of alertness are unpasteurized milk and products made from it, contaminated waters of swimming pools or lakes, vegetables such as lettuce, cabbage or other vegetables that are consumed raw and watered with water contaminated by feces. In addition, it should be remembered that the disease can be spread by close contact with an infected person, for example, in a family or in a nursery or nursery.
Symptoms may include bloody diarrhea, abdominal pain, vomiting, occasional fever, fatigue, slight bruising, nose or mouth bleeding, decreased urination, confusion or seizures, and more severe, such as renal failure. The incubation period is 3 to 9 days.
In this regard, Dr. Cecilia Avancini, Chief of Stained Glass Pediatrics, shares general considerations and recommendations for reducing the incidence of Hemolytic Uremic Syndrome:
Meats or products contaminated with E. coli do not necessarily look bad, smell or have a bad texture.
When buying minced meat, it is preferable to be processed nowadays, as it is changed faster than a piece of whole meat.
When purchasing packaged products, pay attention to the condition of the package and expiration dates and be careful not to lose the cold chain.
Do not refrigerate food that has already been defrosted, as this favors contamination with microorganisms and their subsequent proliferation.
Melt food, especially meat, in the fridge and not at room temperature, or bring them closer to a source of heat or below the stream of the faucet.
Make sure that before the meal is cooked, its thaw is complete, especially when it comes to large pieces.
Do not buy eggs with a broken or dirty shell.
Do not consume unpasteurized milk.
Wash your hands well before cooking, eating, after using the bathroom, and after changing diapers.
Clean utensils and surfaces where food is prepared.
Cook the meat well.
Separate raw foods from ready-to-eat foods. Do not place cooked meat on plates that were previously raw meat.
Wash the fruits and vegetables carefully before placing them in the refrigerator.
If you do not have tap water, boil it before using.
Do not swim in contaminated water.