Ask the Pediatrtrician: E.coli

(WWLP) - 1.) Only a bit more than a year ago there was a lettuce –borne epidemic of a toxin- carrying E.coli, and now there is a similar epidemic in Germany from bean sprouts, presumably a new strain.

Response: It is important to remember that E. coli, specifically O157:H7 and others like it, is an old problem, more commonly associated with contamination of hamburger in the US. It is carried without symptoms by cows in their intestinal tracts, and may be spread to their meat in the slaughtering process. Contaminated water is often the source of these non-meat situations, and a probable source of the German outbreak. All these E. coli bacteria are very close relatives, and trade genetic material quite easily, so it should not be a surprise that new strains show up.

2.) Some people are getting very ill-what are the symptoms?

Response: Symptoms are often very mild, but can include cramps, severe bloody diarrhea and damage to the kidneys. The last large vegetable outbreak, caused by spinach, occurred in 2006, with 175 cases in 25 states, one death, and multiple hospitalizations. Older persons and children are more likely to have severe cases. Even in hospital, the treatment is largely supportive, using renal dialysis for the kidney failure. Antibiotics are not helpful, so that the antibiotic resistance pattern of the German bug was not a big factor. Prevention is surely the key, and governmental agencies have been working hard world- wide at the problem.

3.) What kinds of prevention can be done at the consumer level?

Response: The major source remains under-cooked meat, especially ground meat. [ Graphic#2] Using a meat thermometer and cooking right up to 160 degrees Fahrenheit will kill the bacteria. This will obviously not work for salads however. The short story is to cook veggies when you can, and to clean, and separate foods and preparation. Wash the knife and cutting board you used for the meat before using them on the lettuce or carrots. The CDC does not recommend using bleach or other natural chemicals on food to disinfect it. New screening for the toxin instead of for the E. coli may also help to keep our food safe. I would also throw in my personal bias, of avoiding already cut up or shredded vegetables, and premixed salads. Bon appetit !

Good website:

www.foodsafety.gov The CDC and other agencies combine forces with facts and advice.