INDEPTH: HEALTH
E. coli
CBC News Online | June 23, 2004
What is E. coli and where does it come from?
E. coli is a type of bacteria commonly found in the intestines of animals and humans. E. coli is short for Escherichia coli. According to the U.S. Environmental Protection Agency, the presence of E. coli in water is a strong indication of recent sewage or animal waste contamination. There are different kinds of E. coli, some harmful to humans and some not harmful.
How does E. coli get in the water?
E. coli comes from human and animal wastes. During precipitation, E. coli may be washed into creeks, rivers, streams, lakes, or groundwater. When these are used as sources of drinking water — and the water is not treated or inadequately treated — E. coli may end up in drinking water.
What are the health effects of E. coli O157:H7?
E. coli O157:H7 is one of hundreds of strains of the bacterium E. coli. Although most strains are harmless and live in the intestines of healthy humans and animals, this strain produces a powerful toxin and can cause severe illness.
Infection often causes severe bloody diarrhea and abdominal cramps; sometimes the infection causes non-bloody diarrhea. Frequently, no fever is present.
How does it spread?
Infections spread by many food sources such as undercooked ground beef, unpasteurized milk and apple cider, ham, turkey, roast beef, sandwich meats, raw vegetables, cheese and contaminated water. Once someone has eaten contaminated food, the infection can be passed person-to-person, by hand-to-mouth contact.
How to stop the spread of E. coli bacteria:
- Wash hands thoroughly and frequently.
- Clean and sanitize countertops and utensils after contact with raw meat.
- Cook ground meat until it's no longer pink.
- Drink only pasteurized milk or cider.
- Don't handle food if suffering diarrhea.
- Drink water from a supply known to be safe. If you have a private water supply (well) it should be tested several times a year.
- Refrigerate or freeze meat as soon as possible after buying it and then thaw frozen meat in the refrigerator, not on the counter.
- When barbecuing or cooking meat such as hamburger, pork or chicken, the meat should be thoroughly cooked at the centre.
- Meat and juices should be brown, not pink or red — check to make sure.
- Place cooked meat on clean plates. Don't re-use dishes that have been in contact with raw meat.
- Serve cooked meat immediately or keep it hot (60° C or 140° F).
- Anyone known to be infected with E. coli, sometimes referred to as hamburger disease, should not share dishes, cutlery or glasses with anyone else. Their towels, face cloths and bedding should be washed separately in hot water and bleach.
Sources: Health Canada & U.S. Environmental Protection Agency
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