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Two deaths and numerous hospitalizations due to latest E.coli outbreak
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E. coli under scanning electron microscope
In the latest outbreak of E.coli O157:H7 from ground beef there has been as of today, 28 reported infections in 12 states across the country. Of the 28, 16 patients required hospitalizations; three had kidney failure and two people have died. These numbers are likely to grow.
Of the 28 people infected from the outbreak, 8 are in Massachusetts; 4 are in each of Connecticut and New Hampshire; 2 are in each of Maine, Pennsylvania, and South Dakota; and there is 1 in each of California, Maryland, Minnesota, New Jersey, New York, and Vermont.
So what makes E. coli O157:H7 so pathogenic? Well other that the grossly bloody diarrhea that is frequently seen with this infection, this organism has been directly linked with causing hemolytic uremic syndrome (HUS).
Hemolytic uremic syndrome is likely linked to a shiga toxin produced by the bacteria. It causes a group of different problems (a syndrome) or symptoms in the patient.
Though not completely understood, the following physiological reactions can occur:
First it causes the hemolysis of red blood cells. This is due to clotting problems caused by the clotting produced by platelets which clog up the capillaries and don’t allow the blood to flow freely.
Secondly, it can cause kidney failure where waste products build up in the blood because the ability of kidney to filter the blood becomes impaired. Most persons with HUS recover within a few weeks, but some suffer permanent damage or die.
To prevent getting E. coli O157:H7 infections:
• Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes, and utensils with hot, soapy water. Immediately clean spills.
• Keep raw meat, fish, and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry, and egg products and cooked foods.
• Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160 deg F (71 deg C).
• Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
• The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
• Refrigerate raw meat and poultry within 2 hours after purchase or one hour if temperatures exceed 90 deg F (32.2 deg C). Refrigerate cooked meat and poultry within 2 hours after cooking.
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