What are E. coli?
E. coli are common bacteria (germs) normally found in the gut of warm blooded animals. There are many types of E. coli, most of which are harmless. However, some types can produce toxins (poisons) which can cause gastroenteritis, commonly known as gastro. One type of these E. coli are known as Verotoxin-Producing E. coli or VTEC.
Where are VTEC found?
VTEC are found in the gut of cattle.
What are the symptoms caused by VTEC?
The most common symptom is diarrhoea, which can range from mild to severe. It may be bloody, and accompanied by stomach cramps. Symptoms are generally mild in healthy people, however, they can be severe in children, and people with reduced immunity.
What is HUS?
Haemolytic Uraemic Syndrome (HUS) is a rare condition affecting the kidneys and the bloodstream, and can be caused by VTEC. This condition leads to kidney problems and anaemia.
Children under 5 years of age are at greatest risk of developing HUS. The onset of the illness is marked by abdominal pains and bloody diarrhoea. The diarrhoea generally lasts about a week, after which time the child becomes lethargic and passes decreasing amounts of urine, due to kidney damage.
It usually takes between three and eight days after the bacteria are taken in by mouth for the first symptoms to appear.
Small numbers of bacteria can cause illness.
To trace the cause of the illness, it is necessary for you to remember what you ate and drank and where you were during the week before you became ill, and report this to your doctor.
How can you become ill due to VTEC?
Illness due to VTEC occurs when food and water containing E.coli bacteria are taken in by mouth. This may happen in any of the following ways:
Inadequate Cooking
VTEC can be present in uncooked beef. When raw meat, especially minced beef, is prepared for human consumption and is not adequately cooked, the bacteria may survive and infect people who eat it.
Cross Contamination
Cross contamination is the spread of bacteria from something that is contaminated with bacteria to something that is not.
VTEC can be spread this way when uncooked foods contaminated with the bacteria cross contaminate ready-to-eat foods.
Raw foods should always be considered to be contaminated. To avoid cross contamination, handle and store raw foods separately from cooked or ready-to-eat foods.
Person-to-Person Spread
Affected people have VTEC bacteria in their faeces. If these people do not wash their hands properly after going to the toilet, then contaminated hands can spread the bacteria to surfaces and objects which may be touched by other people. Contaminated hands can also spread the bacteria to food which may be eaten by other people.
People and animals can have VTEC in their faeces without having any symptoms. These people and animals can still pass the infection on to others.
VTEC can also be found in water which has been contaminated with faecal matter.
I think I have become sick after eating contaminated food - what should I do?
If you have symptoms of gastro, see your doctor. Some types of gastro may be diagnosed readily from a faecal sample, other types may require more specialised tests. Your doctor may be able to relieve the ill effects caused by some of the symptoms.
Can I still work?
Food handlers, child care workers and health care workers diagnosed with VTEC must not work until symptoms have stopped and two consecutive faecal specimens taken at least 24 hours apart, are negative.
How can I stop my family from becoming ill with VTEC?
By following the guidelines below, everyone can do something to avoid getting ill from E.coli bacteria.
Careful Hand Washing
Everybody should wash their hands thoroughly with soap and running water for at least ten seconds:
- Before preparing food
- Between handling raw and ready-to-eat foods
- Before eating
- After going to the toilet or after changing nappies
- After playing with pets
- After working in the garden
- After handling farm animals
Food handlers should use disposable paper towels or an air dryer to dry hands. Cloth towels are not recommended as they get dirty quickly and can spread germs from one person to another.
Safe food storage & handling
- Do not handle cooked foods with the same implements (such as tongs, knives, cutting boards) used on raw foods, unless they have been thoroughly washed between uses
- Thoroughly cook all food, particularly raw meat. Minced meat should not be eaten if any part of the meat is still pink
- Thoroughly wash raw fruit and vegetables before eating. Fertilising garden vegetables and herbs with animal manure is not recommended
- In the refrigerator, store raw foods below cooked or ready-to-eat foods to prevent cross contamination
- Defrost food by placing it on the lowest shelf of a refrigerator or use a microwave oven
- Store perishable foods at or below 5°C or at or above 60°C to prevent growth of bacteria
- Reheat food until the internal temperature of the food reaches at least 75°C
- Keep all kitchen surfaces clean
- Protect food from animals
Food consumption
ys ensure that minced meat, sausages, hamburgers and other meat products are thoroughly cooked so that no part of the meat is pink and the juices run clear. Don’t drink unpasteurised milk. Children should avoid eating meat products, such as salami, which have not been pasteurised or cooked.
Foods such as hamburgers, smallgoods, unpasteurised milk and unpasteurised apple juice contaminated with VTEC have been responsible for causing outbreaks of HUS, particularly among young children.
Water from untreated sources
Untreated water that comes directly from lakes or rivers may be contaminated with faeces from people or animals. Boil water from these sources before drinking it.
Pets
Ensure that:
- Pets are kept out of the kitchen
- Hands are washed after handling, feeding or playing with pets
Note:
If you think the source of your illness may have been food or contaminated water, it is important that you report it to your local government health department as soon as possible. Retain any left-over food which you believe may have caused you to be ill.
For further information, contact the Communicable Diseases section.
