What should I know about E . Coli Bacteria
General Information
What is E-coli Bacteria?
Escherichia coli (E. coli) is a bacterium that is commonly found in the gut of humans and warm-blooded animals. Most strains of E. coli are harmless. Some strains however, such as enterohaemorrhagic E. coli (EHEC), can cause severe food borne disease. E. coli O157:H7 is the most important EHEC serotype in relation to public health.
How is E-coli bacteria transmitted?
E – Coli It is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products and raw milk. EHEC can grow in temperatures ranging from 7°C to 50°C, with an optimum temperature of 37°C.
How can we get rid of this type of bacteria?
Thorough cooking of foods until all parts reach a temperature of 70°C or higher can destroy this bacteria.
What are the symptoms of the diseases caused by EHEC?
Symptoms include abdominal cramps and diarrhea that may in some cases progress to bloody diarrhea (hemorrhagic colitis). Fever and vomiting may also occur.
How soon do symptoms appear after exposure?
The time between ingesting the bacteria and feeling sick is called the “incubation period.”The incubation period can range from three to eight days, with a median of three to four days. Most patients recover within 10 days, but in a small proportion of patients (particularly young children and the elderly), the infection may lead to a life-threatening disease, such as haemolytic uraemic syndrome (HUS). HUS is characterized by acute renal failure, haemolytic anaemia and thrombocytopenia. It can also cause neurological complications such as seizure, stroke and coma.
What are the sources of infection?
The reservoir of this pathogen appears to be mainly cattle and other ruminants such as camels. It is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products and raw milk. Faecal contamination of water and other foods, as well as cross-contamination during food preparation (with beef and other meat products, contaminated surfaces and kitchen utensils), will also lead to infection.
Can the disease be transmitted from one person to another?
Person-to-person contact is an important mode of transmission. An asymptomatic carrier state has been reported, where individuals show no clinical signs of disease but are capable of infecting others.
How can we prevent the infection?
Are there any other precautions?
Since a number of EHEC infections have been caused by contact with recreational water, it is also important to protect such water areas, as well as drinking-water sources, from animal wastes.
How can we reduce the public health risk?
To ensure that those who come directly or indirectly into contact with food are not likely to contaminate it with EHEC, food handlers should follow the Recommended International Code of Practice. Basic good food hygiene practice, as described in the WHO Five keys to safer food, can prevent the transmission of pathogens responsible for many food borne diseases, and also protect against food borne diseases caused by EHEC. Such recommendations should in all cases be implemented, especially "Cook thoroughly" so that at least the centre of the food reaches 70°C.