AN OUTBREAK OF E. COLI O157:H7 How could it happen?

1. On the Farm

   A few animals in a cattle herd are carrying the O157:H7 bacteria in their intestinal tracts. These bacteria don't make cattle sick, so the farmer or rancher has no way of knowing which animals to remove or isolate from the herd.

2. At the meat plant

   During processing, the O157:H7 bacteria from an infected animal's gut spreads to the meat surface. Later in the plant or at a grocery, this contaminated meat is mixed with other meat and ground for hamburger.

3. Someone eats contaminated food

   Food can be contaminated by O157:H7 bacteria in two ways: 1) Bacteria in contaminated food are not thoroughly cooked; or 2) The bacteria spreads in the kitchen from contaminated items to food like salad or a mayonnaise dressing that is eaten without cooking.

   In our example, contaminated meat was used to make meatballs. A few meatballs were not cooked thoroughly enough to kill the O157:H7 bacteria. The toddler contracts O157:H7 from eating the undercooked meat.

4. The toddler passes the illness to another child at daycare

   The O157:H7 bacteria can be passed from one person to another. In daycare centers, where many children are in diapers or not fully toilet-trained, this bacteria can spread quickly from the stool of an infected child through contact with daycare workers and other children.

5. Symptoms of the disease

   E.coli O157:H7 invades the human intestine. Most people are sick from 4 to 10 days with severe abdominal cramps, diarrhea and sometimes bloody diarrhea. But roughly 6 percent of victims, usually children, develop complications which can lead to kidney failure,seizures and other serious conditions. Complications may lead to strokes in the elderly.

O157:H7 CAN SPREAD IN A NUMBER OF WAYS

Illness from the O157:H7 bacteria has been caused by foods including undercooked ground beef, roast beef, raw milk, improperly processed cider, contaminated water, mayonnaise, cantaloupes, vegetables grown in cow manure and salami (a dry sausage). Outbreaks have also started in cross-contamination at food service outlets--delicatessens, grocery carryouts and salad bars.

Person-to-person transmission in families and daycare is on the rise.

PROTECT YOURSELF AND YOUR FAMILY

• To kill the O157:H7 bacteria, cook meat to 160 degrees F or until all pink is gone from the interior and any juices.

• Refrigerate or freeze all meat products immediately when you return from shopping.

• Wash hands with hot, soapy water after using the toilet, changing diapers and before preparing food.

• Wash hands, utensils and kitchen surfaces with hot, soapy water after contact with raw meats and raw meat juices.

• carefully wash all fruits and vegetables before eating. Scrub melons with a vegetable brush under running water before cutting into them.

• Avoid raw milk, untreated water and unpasteurized cider. Heat raw cider to 160 degrees F before using.

• When eating out, check burgers for doneness (no pink in the center or in juices). Return undercooked food to complete cooking.

• Parents should make sure their daycare manager is following local health department procedures on infection control Daycare workers would also be following guidelines to screen for symptoms of 0157:H7 illness. This helps sick youngsters get prompt treatment and prevents them from infecting others.

For further information on safe food handling, call USDA's Meat and Poultry Hotline 800-535-4555, 10 to 4 weekdays, ET