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You can’t see it, smell it or taste it. But food or water tainted with
E. coli O157:H7 can leave you fighting for your life, especially if
your immune system is compromised or you’re very young or very old.

Seven people died and more than 2,300 others fell ill in Walkerton,
Ont., in May 2000, in Canada’s worst-ever E. coli outbreak after the
bacteria got into the town’s water supply. The source of the
contamination was manure spread on a farmer’s field near one of the
town’s wells.

While the Walkerton case was unusual, health authorities across the
country normally deal with a few thousand cases of E. coli illness a
year. In the U.S., it’s estimated that 73,000 people are sickened by
the bacteria every year and 61 people die.

While the vast majority of people fully recover from a bout of E. coli
within a week to 10 days, some people will spend the rest of their
lives dealing with the after-effects of the illness.
What is E. coli and where does it come from?

E. coli, short for Escherichia coli, is a type of bacteria commonly
found in the intestines of animals and humans. There are hundreds of
strains of the bacterium, but E. coli O157:H7 has been identified as
the most dangerous to people, producing a powerful toxin that can
cause severe illness.

It was first recognized in the United States in 1982, when an outbreak
of severe, bloody diarrhea was traced to contaminated hamburgers,
leading to the illness to be dubbed as “hamburger disease.”

E. coli O157:H7 can contaminate ground beef during the butchering
process. If it is present in the intestines of the slaughtered animal,
it can get into the meat as it is ground into hamburger.
How does E. coli spread?

While E. coli is most often found in meat, it is not limited to it.
The bacteria is also found in unpasteurized milk and apple cider, ham,
turkey, chicken, roast beef, sandwich meats, raw vegetables, cheese
and contaminated water. In September 2006, an E. coli outbreak that
killed three people and made more than 200 ill was traced to spinach
grown in California. Bean and alfalfa sprouts have also been recalled
due to E. coli contamination.

Fruits and vegetables that grow close to the ground are susceptible to
E. coli contamination if, for example, improperly composted cattle
manure is used as a fertilizer.

E. coli, salmonella and cryptosporidium can also be found in
unpasteurized juice. Children, the elderly and people with compromised
immune systems are encouraged to drink pasteurized juice or boil
unpasteurized juice before consuming it.

Once someone has eaten contaminated food, the infection can be passed
person-to-person, by hand-to-mouth contact. The bacteria are most
often spread from person-to-person.
What are the symptoms of E. coli O157:H7?

Symptoms — characterized by severe abdominal cramping — can appear
within hours, but could also take up to 10 days to show up. Some
people may also be afflicted with bloody diarrhea or non-bloody
diarrhea. Frequently, no fever is present.

Some people may show no symptoms at all, but can still carry the
bacteria and pass it on to people who will become sick.
How is it treated?

In most cases, symptoms clear up on their own within five to 10 days.
The use of antibiotics is not recommended.

But in a small number of cases, E. coli contamination can lead to a
condition called hemolytic uremic syndrome (HUS). This is a
life-threatening condition that is treated in hospital intensive care
units. It kills three to five per cent of people who come down with
it. Some people who recover still have to contend with lifelong
complications that can include blindness, paralysis and kidney failure.
How does E. coli get in the water?

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.

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 precautions can I take to minimize my risk?

Proper food handling techniques can go a long way towards preventing
exposure to E. coli. All ground meats should be cooked thoroughly so
the center is no longer pink. Other steps you can take include:

* Refrigerate or freeze meat as soon as possible after buying it
and then thaw frozen meat in the refrigerator, not on the counter.
* Place cooked meat on clean plates. Don’t re-use dishes that have
been in contact with raw meat.
* Use a digital food thermometer when cooking ground beef, which
should be cooked to an internal temperature of at least 71 C (160 F).
* Serve cooked meat immediately or keep it hot (60 C or 140 F).
* Clean and sanitize countertops and utensils after contact with
raw meat.
* Don’t store raw and cooked food together.
* If you marinate meat, don’t use the liquid as a dip or to pour
over cooked meat.
* Drink only pasteurized milk or cider.
* 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.

Since most cases of E. coli contamination are passed from person to
person, good personal hygiene is critical to protecting yourself:

* Wash your hands thoroughly and frequently.
* Don’t handle food if you are suffering from diarrhea.
* Wash raw fruits and vegetables thoroughly before cooking or
cutting them.
* Sanitize food preparation surfaces and utensils.

Anyone known to be infected with E. coli, 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.