High Season for E. coli is Near
E. coli outbreaks happen all year round, but studies have shown that the high season for E. coli O157:H7 infections starts in April and runs through September.
In this season of long days,E. coli microbes cluster in greater concentrations inside the guts of cattle — making it more likely for some of the pathogens to slip through the defenses set up to stop them at slaughterhouses. A chronic source of contamination, still not solved by the meatpacking industry, is fecal matter from hides cross-contaminating meat surfaces.
When primal cuts containingE. coli O157:H7 are ground up for hamburger, the pathogens get mixed in and survive cooking temperatures if they are lodged in the center of under-cooked patties or meat.
Warmer air temperatures are not thought to cause the high concentrations, but summer temps do support colonizing of the organisms when they are outside the refrigerator.
There is a very close association between E. coli O157:H7 infection and E. coli HUS, or hemolytic uremic syndrome. There also is a close association in older adults with thrombotic thrombocytopenic purpura, or TTP.
The life-threatening seriousness of HUS, TTP and hemorrhagic colitis and the relatively small number of cells that it takes to make a person sick make E. coli O157:H7 one of the most dangerous of human pathogens, causing an estimated 60 deaths each year in the United States and thousands of hospitalizations.
Meat products — particularly ground beef — are still the leading source of infection. But unpasteurized milk or apple cider, leafy green vegetables, other vegetables, fruits and other raw foods can carry E. coli O157:H7. Last year, for example, a nationwide outbreak was caused by uncooked Nestle Toll House cookie dough.
As we enter spring and summer, it’s also important for parents to realize that E. coli O157:H7 infections can result from contact with animals at livestock exhibits, petting zoos, county fairs and state fairs. Children, the group most prone to developing HUS from an infection, are especially at risk in these situations.
Once ingested, E. coli O157:H7 cells line the gut and reproduce. While reproducing, the bacteria produce a powerful toxin called shiga-toxin. The shiga-toxin eats away at the cells of the intestinal wall and blood vessels running through the walls. These blood vessels can bleed into the bowel, which is why many people with E.coli O157:H7 have bloody diarrhea. Other symptoms include stabbing pains in the stomach, severe cramping, possible fever and possible vomiting.
HUS occurs in five to 15 percent of patients infected byE. coli. The disease sets in about a week to 10 days after the diarrhea starts. By then, the shiga-toxin has entered the blood stream and starts to destroy and misshape red blood cells, often leading to kidney failure.
But our experience representing HUS E. coli clients is that the disease is capable of much more than renal failure. HUS can lead to multi-organ failure, including damage of the heart, and many problems with the central nervous system and altering of the brain. Stroke, convulsions, brain stem injury, paralysis and coma are all problems associated with HUS.
For a complete list of E. coli prevention methods to protect your family this spring, summer and fall, click here.
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