E. coli Blog - Surveillance & analysis on e. coli news & outbreaks

The latest outbreak of E. coli 0157:H7 in Scotland serves as a reminder that there is no room for complacency in dealing with the potentially fatal food poisoning organism, says Scottish newspaper The Herald.

Three new cases of E. coli, apparently linked to a butcher's shop in Law, South Lanarkshire, were confirmed yesterday. The cases were not linked to recent outbreaks in Fife and Grampian.

Professor Hugh Pennington, the eminent microbiologist, produced 32 recommendations to minimise future risk after the Wishaw outbreak. Prof Pennington also pointed out that there is no hard and fast explanation why E. coli infections should be up to four times more common in Scotland than England.

The Herald wonders if the Professor’s recommendatioins had not been heeded. It reminds everyone that with this health hazard in our midst, it is imperative that everyone take as many precautions as possible to keep it in its place, whether as parents, consumers, carers or businesses.

 

European food safety group safefood is urging consumers to be extra vigilant when cooking meats that have been minced, skewered or rolled such as burgers, sausages and kebabs. These types of meats should be thoroughly cooked and never served rare or pink in the middle.

With whole cuts of meat, such as steak, any harmful bacteria will live on the outside only. However, when meat is minced or chopped up, the bacteria is moved around. These meats must be cooked thoroughly to avoid food poisoning.

The World Health Organisation has reported at least 40% of foodborne illness occurs in the home. A further report has found that 50% of burgers cooked in the home were not properly cooked. The same study revealed that harmful bacteria were found in 40% of foods cooked at barbecues.
 

Jennifer O'Connor of the People for the Ethical Treatment of Animals (PETA) in Norfolk, Virginia, wrote to the Arizona Daily Star regarding a recent article about petting zoos.

In her letter, she says that she feels the “article did readers a disservice by not warning them about the very real health hazards of petting zoos.”

She goes on to say that “Petting zoos are hotbeds of E. coli bacteria, and numerous children have been infected with this potentially deadly illness after visiting such displays. Some have died. Infections can spread through direct animal contact or simply by touching the surroundings near an animal exhibit. Petting zoos have nearly disappeared in Florida after 26 people were confirmed stricken with E. coli, including 23 children, after visiting petting zoos at local fairs. The last thing any parent wants is their child getting sick; avoiding petting zoos is one simple way parents can ensure their kids' health and well-being.”
 

Health officials are testing for the source of a confirmed E. coli infection suffered by one elementary school student in Monett, while about 60 other students are suffering similar symptoms, the school district said yesterday.

So far, the city water system has come up clean and there is no evidence the infection reported Sunday came from the campus of the Monett Elementary School.

As of yesterday, the department of health had not determined that the source for any of the illnesses was at the school.

Only one child has tested positive for E. coli and stool samples from four others have come back negative, but more are being collected and test results are due back soon.
 

The investigation into an E.coli bacterial outbreak that sickened about 60 children at Monett Elementary School and some residents of Monett, Missouri, has not produced a common link that can explain the illnesses, according to The Joplin Globe.

Robert Neizgoda, an epidemiologist with the Missouri Department of Health and Senior Services, said the focus of the investigation has been the school and the foods that were served there, but that investigators have had additional contacts about illnesses from people who were not associated with the school. The school has an enrollment of about 700 pupils.

Water samples taken this week in Monett showed no signs of bacterial contamination. Additional sampling and water tests are planned at the school.

Public-health nurses are making home visits to interview the families of children affected by the illness. At present, only 50 percent of those needing to be interviewed have been questioned.
 

Health officials are testing for the source of a confirmed E. coli infection suffered by one elementary school student in Monett, while about 60 other students are suffering similar symptoms, according to the Associated Press.

So far, the city water system has come up clean and there is no evidence the infection reported Sunday came from the campus of the Monett Elementary School.

District Superintendent Dr. Charles Cudney asked the state health department to investigate after over 100 children called in sick or did not attend the school last Tuesday.

As of Wednesday afternoon, the department of health had not determined that the source for any of the illnesses was at the school.
 

Summer is prime time for grilling and enjoying foods outdoors. But Leslie Beck of the Globe and Mail warns us against the possible risks involved with barbecueing foods.

Research suggests too much grilled meat, chicken, even fish, might increase the risk of breast, colon, stomach and prostate cancers. What is important is the type of food you grill, what you do with it before it meets the grill, and how long you keep it over the heat.

Cooking meat at high temperatures when grilling, broiling or frying creates chemicals called heterocyclic amines (HCAs) that are not present in uncooked meats. They're formed when amino acids and creatine react at high temperatures. Researchers have identified at least 20 heterocyclic amines that are formed during the cooking of meat that may raise cancer risk. In January 2005, the U.S. government added HCAs to its list of known and potential carcinogens.

HCAs interact with enzymes in the body to produce carcinogens that can bind to DNA, causing damage that can lead to cancer. In lab animals, HCAs have been show to cause cancers of the stomach, liver, colon, prostate and breast.

These safe-grilling tips will help minimize the formation of HCAs and PAHs when you barbecue.
 

Keep portions small, lean

For the safest grilled meats possible, choose lean cuts and trim excess fat before cooking. Keep portions small to cut down on grilling time. Cancer experts recommend eating no more than three ounces of red meat per day. If you love red meat, make kebabs since they cook more quickly than whole steaks.

Precook meats

For meats that require longer cooking times, partially cook in the microwave, drain the juices, then finish on the barbecue. Research has shown microwaving meat for two minutes prior to grilling resulted in a 90-per-cent decrease in HCA content. If juices formed during microwaving were poured off before further cooking, HCA content was even lower.

Marinate meats

Scientists have learned that even briefly marinating foods before grilling can reduce the formation of HCAs as much as 99 per cent. A marinade may act as a barrier, keeping flames from touching the meat. It's also possible certain ingredients in a marinade -- vinegar, citrus juice, vegetable oil or spices -- may help prevent carcinogen formation. If you're planning to marinate longer than 30 minutes, do so in the fridge.

Lower the temperature

Cooking at a lower temperature will decrease the formation of HCAs. Turn the gas down or wait for the charcoal to become low-burning embers. Raising the grilling surface from the heat also reduces the likelihood of flare-ups. Oven roasting and baking are done at lower temperatures, so fewer HCAs are likely to form. Poaching, stewing and boiling create negligible amounts of chemicals.

Flip burgers often

A study published in the Journal of the National Cancer Institute found that burgers cooked at a lower temperature and turned every minute while cooking had 75- to 95-per-cent fewer carcinogens than burgers turned only once after five minutes of cooking.

But don't undercook your burgers. In order to kill harmful bacteria in ground meat, burgers must be cooked properly. Cook beef burgers to an internal temperature of 160 degrees F and poultry burgers to 175 degrees F. The only reliable way to know if your burgers are done is to test each one with a digital meat thermometer. You can't judge by colour -- beef patties may be brown in the centre before reaching a safe temperature, or can actually stay pink even after reaching the right temperature.

Prevent drips

To reduce smoke and flare-ups, avoid letting juices drip into the flames or coals. Use tongs or a spatula to turn foods, rather than piercing meat with a fork. You can also cover the grill with punctured aluminum foil before you cook to protect the food from the smoke and fire. Keep a water bottle handy for coals that flare up. Remove all charred and burned portions before eating.

Grill veggies and fruit

Throw plenty of vegetables and fruit on the grill such as peppers, onion, mushrooms, eggplant, fennel, squash, sweet potato, pineapple, even mango. Harmful chemicals are not formed when you grill these foods, although you should still avoid eating the black char. Other healthy grilling choices include soy burgers, tofu, and thin-crust pizza.

At least one person was confirmed ill with an E. coli O157:H7 infection in Monett, Missouri, and lab work on five additional tests is pending, according to a report from the Springfield News-Leader.

The source of this outbreak is not yet clear, but general information about E. coli infection, the symptoms of infection, and how to prevent becoming ill in an effort were shared by Seattle attorney William Marler to give individuals the ability to make informed decisions to prevent the further spread of illness.

E. coli O157:H7 infection is contracted through the ingestion of contaminated feces. Recent E. coli outbreaks have been traced to ground beef, which can become contaminated during the slaughtering process, and bagged lettuce, which can become contaminated in fields or during processing. Other outbreaks have been traced to contact with livestock at petting zoos and fairs, contaminated swimming pool water, day care settings, and unpasteurized fruit juices or raw milk.

Symptoms of E. coli O157:H7 infection include nausea, diarrhea, which may become bloody, and painful abdominal cramping. In most infected individuals, E. coli symptoms last about a week and resolve without any long-term problems. Antibiotics do not improve the illness, and some medical researchers believe that medications can increase the risk of complications. About 5-10 percent of individuals goes on to develop hemolytic uremic syndrome (HUS), a complication of E. coli O157:H7 infection that can lead to kidney failure and damage to the central nervous system. HUS is believed to be the most common cause of kidney failure in childhood in the United States.

To help prevent E. coli infection:
 

• Cook all ground beef thoroughly. Ground beef should be cooked until a thermometer inserted into several parts of the patty, including the thickest part, reads at least 160 F.
• Drink only pasteurized milk, juice, or cider.
• Wash fruits and vegetables thoroughly, especially those that will not be cooked.
• Drink municipal water that has been treated with chlorine or other effective disinfectants, or bottled water that has be sterilized with ozone or reverse osmosis.
• Avoid swallowing lake or pool water while swimming, especially pool water in public swimming facilities.
• Avoid Petting Zoos and other animal exhibits.
• Make sure that persons with diarrhea, especially children, wash their hands carefully with soap after bowel movements to reduce the risk of spreading infection, and that persons wash hands after changing soiled diapers. Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.
   

University of Guelph food scientists have found a more effective way of cleaning vegetables that can dramatically reduce the risk of contamination, according to The Fountain Pen.

Scientists have studied the effects of cleaning produce using UV light. Produce is sprayed with hydrogen peroxide at the same time as they are being illuminated with UV light. The process inactivates bacterial cells.

The process is already used to decontaminate milk, juice, and soup cartons. The hydrogen peroxide turns into nontoxic water during the treatment.

To test this method on produce, Prof. Keith Warriner of the Department of Food Science artificially contaminated tomatoes, cauliflower, iceberg lettuce, romaine lettuce, Spanish onions and broccoli with Salmonella. After "cleaning" the vegetables using the hydrogen peroxide/UV method, "we managed to achieve 99.999-per-cent inactivation of the Salmonella," he said.

This new way of cleaning produce will not only make food safer to consume, but it should also extend the shelf life of products because vegetables are often spoiled by microbial action, said Warriner.
 

Poor hygiene standards were to blame for the outbreak of deadly E. coli at a Fife nursery, according to a leading NHS official.

It is likely that a single infected person had brought the disease into the Careshare nursery at Lauder College, reports The Scotsman. As the number of confirmed and possible cases rose to 37, health officials say that the problem would have ended earlier if the nursery had ensured there was effective, supervised hand-washing.

The first child to have contracted E. coli has been put on dialysis after developing hemolytic uremic syndrome, a complication that can lead to kidney failure.

Two more possible cases of E. coli infection have emerged at a second nursery in Dunfermline, based at Lynburn Primary School.

Four of the nine confirmed cases are at Glasgow's Yorkhill Hospital, where their condition was yesterday said to be stable.

The Fife nursery was criticised by the Care Commission over its infection control procedures in January this year. Its failure to address highlighted problems could lead to enforcement action backed by the threat of compulsory closure.

An inspection at the Fife nursery had found the layout of the sinks was a potential problem, because water tended to splash on to the area around, rather than going down the sink.
 

The numerous outbreaks due to E. coli contamination of hamburger meat nationwide have led legislators to push a bill to protect the hospitality industry from lawsuits.

House Bill 3640 would allow restaurant customers to order rare hamburgers cooked to a temperature below 155 degrees. The amendment would provide restaurants with immunity from liability if a customer becomes sick from eating the rare meat.

Restaurants must also provide written warnings to customers on menus or other signs that there may be health risks.

The bill passed the South Carolina House and is now in the Senate, but may not make it through the Senate Medical Affairs subcommittee before the legislative session ends.
 

Scientists at the University of Rochester Medical Center in Rochester, New York, have developed a system in which a treated silicon chip is combined with a digital camera to identify E. coli instantly.

Some types of E. coli produce toxins that can make people sick and can even be fatal. Health inspectors commonly search for the bacteria in meat and other foods. But testing usually meant days of waiting for food or water samples to culture in a laboratory Petri dish.

The new method gets E. coli, and not other bacteria, to adhere to the chip, by adding a capture protein the the surface of the chip. The silicon chip, which is used just once for each sample, is coated with an E. coli protein---called a Translocated Intimin Receptor, or TIR--that harpoons E. coli bacteria and no others.

If E. coli is captured, it causes the chip’s surface to reflect, causing a burst of light that is then caught on the system’s digital camera. A burst on the camera's screen means E. coli lurk.

The technology, being developed into a commercial product at an independent company, could also be modified to detect other kinds of bacteria. Coating the chip with different proteins would allow it to capture other bacteria. And coating it with a mixture of proteins would in theory let the system detect many types of bacteria in a single sweep.
 

Recent outbreaks of foodborne illness from bagged salad have resulted in 26 cases in three Midwestern states with 10 similar cases occurring in Minneapolis hospitals in three days.

State and federal health officials have launched a wide-ranging investigation to figure out how E. coli O157:H7 got into the lettuce.

Some food scientists wonder if the practice of coring the lettuce right in the field creates an opportunity for E. coli to enter the plant. At the packing plant, the lettuce is chopped, sliced, mixed and washed. Experts fear that in this process, even a small amount of E. coli contamination can be spread around and end up in many bags of salad.

While the investigation is ongoing, consumers can take preventative steps:
 

• Wash the salad before serving. Even though bag lettuce is pre-washed and is labeled ready to eat - Wash it again! Chemical rinses and other treatments for washing raw produce (usually called fruit and vegetable washes) are now sold in most grocery stores, however these can be costly. In the home, the best procedure is to wash fruits and vegetables with distilled or bottled water. This method is recommended because distilled or bottled water has been filtered and purified to remove contaminants.
• If distilled or bottled water is not available, wash the produce for at least one minute under running tap water.
• Wash your hands. This cannot be stressed enough. Always thoroughly wash your hands with soap and water after handling raw meat and before you handle any other utensils or other food items.
• Clean food preparation surfaces frequently. Clean the counter top, cutting boards, and utensils with hot, soapy water after preparing each food item. Always clean any surface that has come in contact with raw meat, before any other item is placed on that surface.
• Avoid cross contamination by keeping vegetables separate from any raw meats.
• Refrigerate the bagged salad and keep it refrigerated until serving.
• Check the expiration date, or the "eat by" date, before serving. Even if the lettuce looks good, you should know that E.coli can grow quickly in deteriorating greens.
   

Fadler, Southwest Food Distributors, LLC, a Tulsa, Oklahoma, firm, is voluntarily recalling approximately 156,235 pounds of ground beef products that may be contaminated with E. coli O157:H7.

The products recalled are various size cases of:

• OKLAHOMA BEEF & PROVISIONS GROUND BEEF
• RC RANCHER'S CUT GROUND BEEF
   

The ground beef products were distributed to retail establishments, restaurants and institutions in Arkansas, Kansas, Oklahoma and Missouri.

The May edition of the Journal of Food Protection studies D- and z-values of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ready-to-eat chicken-fried beef patties.

Inoculated meat was packaged in sterile bags, which were immersed in a circulated water bath and held at 55, 57.5, 60, 62.5, 65, 67.5, and 70 degrees C for different lengths of time, and D- and z- values calculated.

The results of this study can be used by food processors to validate their processes and help eliminate pathogenic bacteria associated with chicken-fried beef products.
 

The May edition of the Journal of Food Protection discusses a study to investigate the adequacy of the 60-day minimum aging to reduce the numbers of viable pathogens and evaluate milk subpasteurization heat treatment as a process to improve the safety of Cheddar cheeses made from unpasteurized milk.

The FDA Standard of Identity for Cheddar cheeses requires pasteurization of the milk, or as an alternative treatment, a minimum 60-day aging at 2 degrees C for cheeses made from unpasteurized milk, to reduce the number of viable pathogens that may be present to an acceptable risk.

As part of the study, Cheddar cheese was made from unpasteurized milk inoculated with a five-strain cocktail of acid-tolerant Escherichia coli O157:H7.

The study confirms previous reports that show 60-day aging is inadequate to eliminate E. coli O157:H7 during cheese ripening. Sub-pasteurization did result in E. coli O157: H7 reduction.
 

Janice Okun of The Buffalo News says: "So now it's lettuce that can make you sick. Who knew?"

Most people have been aware that undercooked ground beef can be an enemy. There is a chance that the meat could harbor deadly E. coli bacteria. But one of the more sobering items in the news recently concerned some 26 people in the Midwest who became deathly ill, most likely from eating bagged lettuce, marked prewashed, that had been picked and packaged in California.

Leafy greens (including spinach) have always been suspected of harboring E. coli since they grow in soil that has been exposed to feces-infested food and water.

In addition, because they are usually served raw, the standard heat treatment to kill the bacteria is not utilized.

Millions of Americans eat prewashed bagged salads safely. But the Food and Drug Administration says there have been at least 19 food-borne illness outbreaks linked to leafy greens since 1995. A total of 425 people have become seriously ill and two have died.

Until a solution is found, experts recommend washing pre-washed lettuces under cold water and refrigerate promptly, and only for a limited time: Don't keep iceberg lettuce in the fridge for one to two weeks, leafy lettuce for more than three to seven days.
 

Benjamin Chapman writes in the April issue of Food Protection Trends about the E. coli outbreaks happening nationwide due to contaminated fresh produce.

The FDA was aware of 18 outbreaks of foodborne illness since 1995 caused by E. coli O157:H7 for which fresh or fresh-cut lettuce was implicated as the outbreak vehicle. An additional case implicated fresh-cut spinach.

These 19 outbreaks accounted for approximately 409 reported cases of illness and two deaths.

Because they are not cooked, anything that comes into contact with fresh fruits and vegetables is a possible source of contamination. Is the water used for irrigation or rinsing clean or is it loaded with pathogens? Do the workers who collect the produce follow strict hygienic practices such as thorough handwashing? Are the vehicles used to transport fresh produce also used to transport live animals that could be sources of microbial contamination? The possibilities are almost endless, says Chapman.

Chapman, a PhD student with the Food Safety Network at the University of Guelph and chair of IAFP's Student Professional Development Group, agrees that new methods to trace produce through the supply chain can provide a better understanding of the sources of contamination and of the ecology of foodborne pathogens.

To capture the nutritional benefit of fresh produce while minimizing risk, programs have been, or need to be, created to reduce risk beginning on the farm and extending through to retail, he says. A good produce food safety strategy needs a variety of components that alone are meaningless but together provide a picture that shows a producer is proactive about reducing risks.
 

Lea Thompson, chief consumer correspondent for NBC News, had a chance to interview Amber Brister and her mother, Lori Olson.

Amber had contracted E. coli poisoning last September. She had kidney failure and had to have a tube inserted through her abdomen, hooked up to a dialysis machine for 24 hours a day for about 18 days. She couldn't eat solid foods, had to be fed intravenously, and needed four blood transfusions.

At the same time, 54-yr-old Roi Dahl was also rushed to the emergency room with symptoms similar to Amber’s. Ten similar cases hit Minneapolis hospitals in three days – all from contamination of bagged, pre-washed salad.

Dole Foods issued a voluntary recall for the 'American Blend' and 'Classic Romaine' bag salads implicated in the outbreak, but not before at least 26 people in three states had gotten very sick.

Olson and others who got sick want some answers, and are suing Dole foods.

To solve the mystery of how bag salad is contaminated, state and federal health officials have launched a wide-ranging investigation. So far, that investigation shows that lettuce implicated in last fall's outbreak was grown in seven different fields in the Salinas valley of California. It was processed at a Dole packing plant in Soledad. Beyond that, the government has no idea where the E. coli came from.

In California's Salinas valley, water contaminated with animal feces is the leading suspect in three of the E. coli outbreaks. Investigators found before each one, these low lying fields had been flooded with creek water. A sample of the creek bed tested positive for E. coli.

Scientists believe E. coli bacteria might have been absorbed by the lettuce plant's root system. If that happens, washing the lettuce won't do any good – the E. coli is already growing inside.

So what do you do while we wait for the scientists and the experts to figure it all out?
 

• Even though bag lettuce is pre-washed, and is labeled ready to eat, experts say it doesn't hurt to wash it again.
•  Make sure your hands are clean and you keep the vegetables away from any raw meat.
• Keep that salad refrigerated.
• Check the expiration date before you eat it. Even if the lettuce looks good, you should know E. coli can grow quickly in deteriorating greens.