Bottled Water Recalled For After Finding It Is Contaminated

Shaw’s natural spring water available in Maine, Massachusetts, New Hampshire, Rhode Island and Vermont is being asked to be taken off the shelf’s because it is thought to contain E.coli. E.coli is a type of bacteria that is found in the intestines of people and animals and can cause intestinal infection.

Symptoms of E.Coli infection include diarrhea, abdominal pain, and fever. More severe cases can lead to bloody diarrhea, dehydration, or kidney failure. Children and elderly are more prone developing these complications.
E.coli infection can be caused by contaminated food or water.

There were no infections reported at the time of the recall for Shaw’s Natural Spring Water, but people who bought this water are urged not to consume it as it can cause serious complications.

The contaminated water was bottled by Niagara Bottling and was sold under the Shaw’s brand name at a number of stores. The bottles which contain the contaminated water have dates marked 8th December 2016 to16th December 2016.
The contaminated water was sold in 12 packs, 24 packs and 36 packs. The 12-packs have the UPC 4567452217 and the individual 8 oz bottles have the UPC 4567452217. The 24-packs have the UPC 4567421415 and the individual bottles 16 oz bottles have the UPC 4567452952. The 36 packs have the UPC 4567453026 and the individual 16 oz bottles have the UPC 4567452952.

On June 10th the water supply was found to be carrying the E.coli bacteria, meaning that the water may have become contaminated with either human or animal waste.

There are a number of ways to decrease your chances of developing an intestinal infection due to E. coli. These include:

• always washing your hands before handling, serving, or eating food and after touching animals or working in animal environments
• washing fruits and vegetables thoroughly
• avoiding cross-contamination by using clean utensils, pans, and serving platters
• keeping raw meats away from other foods and away from other clean items
• using a meat thermometer and cooking meat and poultry to proper temperatures according to USDA guidelines:
• poultry: 165 F
• ground meat, eggs: 160 F
• steaks, pork chops, roasts, fish, shellfish: 145 F
• not defrosting meat on the counter
• always defrosting meat in the refrigerator or microwave
• refrigerating leftovers immediately
• drinking only pasteurized milk products (avoid raw milk)
• not preparing food if you have diarrhea
• washing your hands often, especially after using the bathroom
• not using public swimming facilities

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