E. Coli Food Poisoning

In 1982 a particularly toxic strain of E. coli, E. coli 0157:H7, was identified; it produces a toxin that damages cells that line the intestines. Usually transmitted via raw or undercooked ground meat (thought to become contaminated during slaughter or processing), the strain can potentially contaminate any food and can also be spread by infected persons. Symptoms, which begin 1 to 8 days after infection and last for about a week, include bloody diarrhea, abdominal pain, vomiting, and in some cases, fever. The most serious complication is a hemolytic-uremic syndrome that can lead to kidney failure and death, especially in children. There is no treatment other than supportive care. Practical preventive measures include thorough cooking of meat and careful hygiene around infected individuals.

In 1993, E. coli 0157:H7 was responsible for an outbreak of food poisoning in Washington state that sickened 500 people, killing three. A rapid rise in the number of cases of illness caused by the strain has prompted calls for a reevaluation of meat inspection techniques in the United States and for the irradiation of meat to destroy such bacteria.

The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2007, Columbia University Press. All rights reserved.

• • Cite
  • Print