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10 Things About E. coli O157:H7 Outbreak

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#1 of 1 Posted 9/29/06 6:03 PM

From Dayhawk.Kim Posts 21 Last 9/11/08
To All [Msg # 19.1 ]

10 Things You Should Know About E.Coli

More in Communities

An animal, probably a cow, somewhere in the U.S. shed E. coli from its gut. That E. coli ended up on our spinach. (Photo: A colony of E. coli bacteria which are rod-shaped.)

Not all Escherichia coli bacteria are created equal. Some are relatively harmless and actually help keep the intestinal flora in balance. But the one that's been attacking unsuspecting spinach lovers across the country is evil.

Here are some not-so-fun facts about this nasty bug, E. coli O157:H7, and the latest outbreak.

1) Where does it come from?

That's the million-dollar question. One theory is that O157:H7 was born through a process called "bacterial conjugation" between an E. coli bacterium and Shigella dysenteriae. This inter-species bacterial sex (watch a G-rated animation here) in the guts of cattle, sheep and goats is believed to have given O157:H7 the capability to produce powerful shiga toxins.

2) Not that we want to, but how do we get it?

The leading source of O157:H7 contamination is through eating undercooked or raw hamburgers. Salami, Alfalfa sprouts, lettuce and spinach have caused E. coli outbreaks in the U.S. We can also get it from unpasteurized milk, apple juice and apple cider.

Contaminated well water, unchlorinated or underchlorinated swimming pool water, contaminated feces, sewage water as well as human-to-human contact can transmit the bacteria.

3) How can we tell if we have an E. coli O157:H7 infection?

Severe bloody diarrhea is the first clue. Abdominal cramps and a mild fever could last about a week. These symptoms start usually within 3 to 4 days. Most healthy adults get over it in about 5 to 10 days.

Kids under 5 and the elderly are at higher risk of developing the hemolytic uremic syndrome [HUS], which describes a kidney failure and the destruction of red blood cells. But anyone can get it. On average, 61 people who develop H.U.S. die each year.

4) What are all the numbers for?

The letters "O" (not a zero) and "H" and the numbers are used to precisely classify E. coli and other bacteria, including Salmonella. Technically the letters refer to different types of antigens, which are foreign substances that can trigger an immune response.

5) Where and how did it all begin?

At the time of this writing, the outbreak has been traced to fresh spinach packed by Natural Selection Foods LLC based in San Juan Batista, California, and sold under various brands, including the company's own Earthbound Farm label.

Yet it is unclear where the spinach came from. The C.D.C. still says the spinach produced shouldn't be eaten. The company and federal officials say tests for E. coli there have come up negative.

Even less clear is how bacteria that live in cow gut ended up on our spinach. While investigators have good guesses, they have been unable to pinpoint the source of the E. coli in recent produce-related outbreaks.

6) Which brands were recalled?

Bellissima, Cheney Brothers, Coastline, Compliments, Cross Valley, D'Arrigo Brothers, Dole, Earthbound Farm, Emeril, Fresh Point, Green Harvest, Jansal Valley, Mann, Mills Family Farm, Natural Selection Foods, Nature's Basket, O Organic, Premium Fresh, President's Choice, Pride of San Juan, Pro-Mark, Rave Spinach, Ready Pac, River Ranch, Riverside Farms, Snoboy, Superior, Sysco, Tanimura & Antle, The Farmer's Market and Trader Joe's.

7) I'm going to die without my fresh spinach!

Good news! The C.D.C. has partially rolled back its advisory from no spinach to some spinach. It says don't eat spinach produced in Monterey, San Benito and Santa Clara Counties.

You can kill E. coli O157:H7 by cooking the spinach at 160°F for 15 seconds, the C.D.C. says. Water boils at 212°F at sea level. In Boulder, CO, which sits at 5,430 feet above sea level, water boils at around 202°F. Cooking in a frying pan may not bring all parts of spinach to 160°F. If using raw spinach, make sure everything it touches is cleaned and does not enter your body.

8) I ate it. And now I'm hurting. What do I do?

If you get the runs after eating fresh spinach or salad mixes that contain fresh spinach, the C.D.C. is urging you to call your doctor and ask specifically for a poop test for E. coli O157.

9) What can be done to prevent or minimize the risks?

The C.D.C. says: At home, keep raw meat, poultry and seafood separate from produce and ready-to-eat foods. Wash hands, utensils, and surfaces with hot, soapy water before and after handling food. At the grocery store, separate raw meat, poultry, seafood and eggs from other foods in your shopping cart and grocery bags."

10) Why is the number of infected people still going up?

In the current outbreak, it's taking about 15 days for clinics, doctors, laboratories and state

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