Shiga toxin-producing E. coli

 

What is shiga toxin-producing Escherichia coli (E. coli)?

Shiga toxin-producing E. coli is a type of E. coli bacteria that can cause mild intestinal illness to complications of the kidney.

How is shiga toxin-producing E. coli spread?

Consuming meat, especially ground beef that has not been cooked enough to kill E. coli can cause infection. Contaminated meat looks and smells normal. The number of organisms required to cause disease is very small.

Other sources of infection are sprouts, lettuce, spinach, salami, unpasteurized milk and juice, and swimming in or drinking water contaminated with sewage.

Bacteria from loose stools can be passed from person to person if hygiene or hand washing habits are inadequate. This is particularly likely among toddlers who are not toilet trained. Family members and playmates of these children are at high risk of becoming infected.

What are the symptoms of shiga toxin-producing E. coli?

Symptoms may include severe bloody diarrhea, abdominal cramps, and vomiting. In some instances, there may be no symptoms or non-bloody diarrhea. Usually little or no fever is present, and the illness resolves in 5 to 10 days. Generally, people will experience symptoms 2 to 8 days after being exposed, although it is usually 3-4 days.

In some persons, particularly children under 5 years of age and the elderly, the infection can also cause a complication called hemolytic uremic syndrome (HUS), in which the red blood cells are destroyed and the kidneys fail.  

How is shiga toxin-producing E. coli infection diagnosed?

Infection with shiga toxin-producing E. coli is diagnosed by detecting the bacterium in the stool.

What can you do to prevent shiga toxin-producing E. coli infection?

• Cook all ground beef and hamburger thoroughly.
• If you are served an undercooked hamburger or other ground beef product in a restaurant, send it back for further cooking. You may want to ask for a new bun and a clean plate, too.
• Keep raw meat separate from ready-to-eat foods.
• Wash hands, counters, and utensils with hot soapy water after they touch raw meat.
• Never place cooked hamburgers or ground beef on the unwashed plate that held raw patties.
• Drink only pasteurized milk, juice, or cider.
• Wash fruits and vegetables.
• Avoid swallowing lake or pool water while swimming.

Additional information may be found by visiting the Centers for Disease Control website.

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