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

commonly found in the gut of humans and warm-

blooded animals.y Most strains of E. coli are harmless. Some strains

however, such as Enterohaemorrhagic E. Coli (EHEC),can cause severe food borne disease.

yIt is transmitted to humans primarily throughconsumption of contaminated foods,

y It is destroyed by thorough cooking of foods until allparts reach a temperature of 70C or higher.

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Enterohaemorrhagic E. Coli (EHEC)Symptoms:

y Often causes severe bloody diarrhea and abdominal cramps(Hemorrhagic colitis)

y Usually little or not fever is presenty 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 Transm

ission:Ingestion of contaminated foodInfection control: No special isolation precautions

requiredIncubation period: 3-8 daysOccurrence: Non-seasonal

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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 kidneycomplications.

y Anti diarrheal agents (Imodium) should be avoided.

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Prevention:y Cook all beef thoroughly, particularly ground beef

y In the kitchen, keep raw meat separate from ready-to-

eat foodsyWash 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.

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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 inthe refrigerators and freezers and check on a regular basis.

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

packaging

y Shop just before going home and for perishable foodslast

y Buy food before the use-by date

y Buy only shaved deli meats that can be used for 1 to 2

daysy Avoid cross contamination

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ENDThank You!