Enterohaemorrhagic E.

Coli (EHEC)
y Escherichia coli (E. coli) - is a bacterium that is

commonly found in the gut of humans and warmblooded animals. y Most strains of E. coli are harmless. Some strains however, such as Enterohaemorrhagic E. Coli (EHEC), can cause severe food borne disease. y It is transmitted to humans primarily through consumption of contaminated foods, y It is destroyed by thorough cooking of foods until all parts reach a temperature of 70C or higher.

Enterohaemorrhagic E. Coli (EHEC)

 Symptoms: y Often causes severe bloody diarrhea and abdominal cramps (Hemorrhagic colitis) y Usually little or not fever is present y With children under 5 yrs. & elderly, it can cause a complication called Hemolytic Uremic Syndrome (HUS). 2%7% have this complication. y HUS is the principal cause of acute kidney failure in children.  Mode of Transmission: Ingestion of contaminated food  Infection control: No special isolation precautions required  Incubation period: 3-8 days  Occurrence: Non-seasonal

How is the illness treated?

y Antibiotics for approximately 5-10 days y No evidence that antibiotics improve course of disease

and may possibly even help facilitate kidney complications. y Anti diarrheal agents (Imodium) should be avoided.

Prevention:
y Cook all beef thoroughly, particularly ground beef y In the kitchen, keep raw meat separate from ready-to-

eat foods y Wash hands, counters, and utensils with soapy water after they touch raw meat. y Never place cooked hamburgers or ground beef on the unwashed plate that held raw patties. y In the slaughter plant, carcasses are sprayed with either organic acid or steam sanitizer.

Prevention:
y Drink only pasteurized milk or juice. y Wash fruits and vegetables thoroughly y Have municipal water treated with chlorine or other

disinfectants y Avoid swallowing lake or pool water while swimming y Wash hands with soap after bowel movements or after changing soiled diapers.

Storage Prevention:
y Thaw foods in refrigerator units under water of 70 F or lower y Or in the microwave oven y Thaw ready-to-eat foods above raw y Large items should not be cooked from frozen state y Maintain freezers at 0 degrees F or lower y Do not refreeze thawed foods unless they have been thoroughly cooked. y Maintain refrigerators at 41 degrees F or lower y Place thermometers in the warmest and coldest areas in the refrigerators and freezers and check on a regular basis.

Smart Consumer:
y Buy only foods in good condition and with sound

packaging y Shop just before going home and for perishable foods last y Buy food before the use-by date y Buy only shaved deli meats that can be used for 1 to 2 days y Avoid cross contamination

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