E. COLI INFECTION
What is E. Coli?
Escherichia coli, commonly called E. coli, is just one of many bacteria that can cause diarrhea. While harmless strains of E. coli normally can be found widely in nature, including the intestinal tracts of humans and other vertebrates, disease-causing types are a frequent cause of both intestinal and urinary-genital tract infections.
Several different types of harmful, or pathogenic, E. coli can cause diarrheal disease. A particularly dangerous type is referred to as enterohemorrhagic E. coli, or EHEC. In 1982, scientists identified the first such strain in the United States. Since then, EHEC strains have been associated with foodborne outbreaks traced to undercooked hamburgers, unpasteurized apple juice or cider, salad, salami, and unpasteurized milk. Recent outbreaks have also been traced to contaminated well water and improperly disinfected swimming pools.
The strain of EHEC most commonly found in the United States is designated O157:H7. Others, including O26:H11 and O111:H8, also have been found in this country, and can cause human disease. EHEC strains produce toxins (poisons) that are structurally similar and have effects like those produced by Shigella dysenteriae bacteria. These toxins can damage the lining of the intestine, cause anemia, stomach cramps and bloody diarrhea, and a serious complication called hemolytic uremic syndrome (HUS), which can lead to kidney failure. In North America, HUS is the most common cause of acute kidney failure in children, who are particularly susceptible to this complication.
Cattle are known to carry EHEC, but other domestic and wild animals and birds also can harbor these bacteria. Heat destroys EHEC and its toxins.
To Avoid Infection from E. Coli:
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Eat only thoroughly cooked beef and beef products
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Cook ground beef patties to an internal temperature of 160 degrees Farenheit
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Avoid unpasteurized juices
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Thoroughly wash uncooked fresh fruits and vegetables
