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Introduction
The unhygienic food, which is due to bacteria, viruses and parasites, can put anybody under the weather. Several People have had food borne illness but they do not know the causes. There may be following symptoms due to this disease (E. coli O157:H7 Food Safety Facts: Preventing food borne illness, 2009):
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Vomiting
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Stomach cramps
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Diarrhea
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Nausea
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Fever
Symptoms can be seen just after eating the food but they can strike up to a month or later. Food borne illness can be terrifying for the people like, pregnant women, young children, the aged and people whose immune system is not that strong (E. coli O157:H7 Food Safety Facts: Preventing food borne illness, 2009).
History and Meaning of Escherichia coli
During 1889 and 1897 the intestinal pathogenicity of E. coli was already observed. SC Clarke et al. (2002) have mentioned in their article that Bray also noticed some cases of diarrhea and Lesage found that there were pathogenic and nonpathogenic strains of E.coli. SC Clarke et al. (2002) further add that in 1947 Kauffman published a serotyping scheme, which offered a technique of typing diarrhoeagenic E. coli that is used at present also for the same purpose. In the first half of the last century the UK was unsuccessful in finding the source of E.coli and in 1950s E.coli serogroups, which were related to diarrhea, were separated from cows milk. Its rare now to separate them from commercially prepared milk as it is tested against bacteria and it is pasteurized but raw milk which is available on farms can have diarrhoeagenic E. coli (SC Clarke et al. 2002).
The frequency of eruption of food poisoning cases have increased in many countries. The African region is also facing the attack of this acute problem. Eruptions of microbial and chemical food poisoning cases have been growing in this region continuously. A recent report says about acute jaundice problem in Kenya. In this region the foodborne related illness has occurred due to Salmonella, Shigella and E.coli (Food Safety in the African Region: AFRO Food Safety Newsletter, 2004).
The 1992 eruption of E.coli 0157 that occurred in Southern Africa was due to an emerging pathogen. Almost 40,912 people were influenced from this severe disease after having beef and untreated water (Food Safety in the African Region: AFRO Food Safety Newsletter, 2004).
Escherichia coli O157:H7 is getting higher in food borne and water borne illness. The main cause of illness is due to eating undercooked, unhygienic ground beef. The main reason of spreading this disease is through person-to-person contact in families and childcare centers. Drinking raw milk and swimming in drinking sewage-polluted water can infect anyone (Basic Information about E. coli 0157:H7 in Drinking Water, 2006).
E. coli O157:H7 is one of the strains of the bacterium of Escherichia Coli. Although there are many nontoxic strains, which live in the intestines of healthy humans and animals, yet this strain fabricates a powerful toxin and can be the reason of severe illness. These germs are present in the intestines of poultry, cattle and other animals by nature. In 1982 E. coli O157:H7 was first acknowledged as a cause of illness during an eruption, which happened due to unhygienic hamburgers. It spread the deadly disease diarrhea. This incident made people believe that undercooked ground beef is the most unhygienic food (Preventing Foodborne Illness: Escherichia coli O157:H7, 1993).
On the other hand, some infections have been water borne. In 1999, people received infection due to polluted drinking water in Washington County and New York and swimming in polluted water in Clark County, Washington also made people sick (Basic Information about E. coli 0157:H7 in Drinking Water, 2006).
Multiplication of E. coli
During rainfall, E. coli can come from animal and human wastes, which wash into rivers, streams, lakes and ground water. When this water is used as drinking water, E. coli may finish up in drinking water (Basic Information about E. coli 0157:H7 in Drinking Water, 2006). While killing an animal, food can be polluted with E. coli which may be due to unhygienic handling practices. The responsible factors for food borne illness are (E. coli O157:H7 Food Safety Facts: Preventing food borne illness, 2009):
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Untreated water
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Raw fruits and vegetables
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Unpasteurized milk and milk products
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Ground beef
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Petting zoos
Peoples lifestyle like eating out in the restaurants, not washing vegetables properly before they eat, taking raw milk, excess use of swimming pools and ponds etc. have spread this disease widely.
Foods concerned in EHEC eruptions
Le Saux et al. (1993) discover that ground beef is considered as a risk factor in such intermittent infections. CDC (1995) reported that eruption of HC and HUS in Australia was due to consumption of unhygienic mettwurst. Peton et al. (1996) reported that EHEC were cut off from both patients and product. According to Samadpour et al. (1994) Shinga toxins can be separated from meat, seafood and poultry. Unpasteurized apple juice and cider were among the list of food which were associated with EHEC eruptions worldwide. Steele et al. (1982) investigates that after a 1982 eruption of HUS, fresh apple juice has also become suspicious for causing EHEC as this outbreak involved this kind of juice. A nonspecific association has been made with the consumption of food in the restaurants (Robert L. Buchanan & Michael P Doyle, 1997).
The following table shows the foods or food handling practices which are suspected of being linked with E.coli O157:H7 eruptions (Robert L. Buchanan & Michael P Doyle, 1997):
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Raw Milk
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Dry cured Salami
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Undercooked ground beef
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Unpasteurized apple juice or cider
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Handling potatoes
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Yoghurt
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Water
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Sandwiches
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Lettuce
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Radish Sprouts, alfalfa sprouts
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Products from manure-fertilized garden
Lea Thompson (2006) reports that the recent eruption of E.coli in California has made the world surprised where one person died and 50 got sick. The Food and Drug Administration accounted that it was the 20th incident after 1995 E.coli outbreak that was related to spinach. The officers got this eruption from a California companys fresh spinach. The Food and Drug Administration instructed the people not to eat commercially packed spinach until it is identified which product is infected (Lea Thompson, 2006).
As many people consume spinach and lettuce everyday, there may be some chances of being infected with E.coli (Lea Thompson, 2006).
Strategies to reduce risk: The following are some strategies to reduce this risk (Lea Thompson, 2006):
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One should wash his hands properly before opening the bag.
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One should wash the salad bag again even if it looks clean.
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Salad should be kept in the refrigerator.
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One will have to be careful that the bag or the salad should not be kept with the raw meat juices as there are the chances that they can have E.coli or some other bacteria.
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One should always check the expiry of salad bag before eating it.
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If the salad is kept for a longer time and has lost its color as green and looks brown, one should not use it rather it should be disposed off.
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If one is infected just try to test the salad if it is already present in the bag.
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In case of illness after being infected from E.coli, one should visit the hospital and tell the doctor about the bag of salad and should contact local health department so to save others from the cruel hands of E.coli.
Disease Characteristics
Tarr (1995) investigates that the symptoms of Escherichia coli O157:H7 are distinguishing still they may be misunderstood with some other diseases symptoms and conditions. The symptoms of HC can be observed just after 1-2 days of eating any unhygienic food. The symptoms like mild or nonbloody diarrhea with some abdominal pain and mild fever can be prevalent. This initial diarrhea becomes severe in next 2-3 days to 4-10 days with severe abdominal pain and moderate dehydration. HC patients can have acute complications (Robert L. Buchanan & Michael P Doyle, 1997).
Causes of E.coli O157:H7
Many causes of E.coli O157:H7 have been recognized (Robert L. Buchanan & Michael P Doyle, 1997):
Cattle: The association of E.coli O157:H7 inspected the role of cattle as a source of the pathogen. It included undercooked ground beef and raw milk for investigations (Robert L. Buchanan & Michael P Doyle, 1997).
Deer: Keene et al. (1997); Rice et al. (1995) state that modern studies about E.coli O157:H7 have shown that deer is also the source of pathogen. They further mention that spreading of the pathogen may happen between deer and cattle (Robert L. Buchanan & Michael P Doyle, 1997).
Sheep: Sheep is also the source of E.coli O157:H7. A six month study disclosed that the fecal shedding of the sheep was seasonal and 31% of sheep in June, 5.7 % of sheep in August and not an iota in November were positive (Robert L. Buchanan & Michael P Doyle, 1997).
Water: Drinking water has also been found the source of E.coli O157:H7. Swerdlow et al. (1992) discovered that from December 1989 to January 1990 there was a big eruption of 243 cases where four deaths were also included due to polluted municipal water in Cabool, Mo. Extreme cold weather affected two large water mains, which were broken so new in-ground water meters became the reason of this eruption (Robert L. Buchanan & Michael P Doyle, 1997).
HACCP Analysis
Yiu H. Hui (2001) discusses that HACCP systems came into existence in 1960s when first Pillsbury Company established the application for HACCP to food products for the US space program. He further mentions that this was the result of Pillsburys decision of developing such kind of program that could be a preventive system to organize hazards during food production as the company was not satisfied with the existing quality assurance and end product testing programs (Yiu H. Hui, 2001).
Yiu H. Hui (2001) affirms that the FDA executed a regulation, 21 CFR Part 123 which is applied to all fish and fishery products. This regulation is based on Hazard Analysis and Critical Control Point (HACCP). He further adds that this preventive system controls hazards and guarantees the safety of food products. HACCP systems are planned to recognize hazards, control over these hazards and taking the required steps.
Yiu H. Hui (2001) mentions that in 1988 National Advisory Committee on Microbiological Criteria for Foods (NACMCF) was formed and some HACCP principles were set which could be used in the food industry. He further tells about the following principles:
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To accomplish a hazard analysis
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To be familiar with critical control points
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To set critical limits
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To set monitoring procedures
Effects of E. coli
Most of the time people do not show any symptoms still there are chances for them to develop diarrhea and painful abdominal cramps. Because there is no fever so they can think that there may be some other reasons for the bowel to bleed and they do not understand the reason of the infection. This illness may remain for five to ten days. Some aged people and some children under 5 years of age can suffer from hemolytic anemia and severe kidney failure. In the United States E. Coli is the main reason for hemolytic uremic syndrome (HUS) (Escherichia coli O157:H7).
EHEC strains in Australia
A study of medical evidence proves that Australia has different patterns from North America and most of the European parts. E.coli O157:H7 is not the main strain which becomes a cause of HUS or bloody diarrhea in Australian patients. Actually, this strain has been separated from Australian patients thrice (Dr. F.H.Grau, 1995).
Surveys for STEC (Shiga Toxin Escherichia Coli) in Australian Children with Diarrhea: Between January 1986 and February 1988, the first survey for STEC in Australian children was conducted. This survey was done at the Royal Childrens Hospital in Melbourne, Victoria for Australian children suffering from diarrhea. The research had E.coli fecal samples. Salmonella, Campylobacter and Shigella species were there in these samples. These E. coli strains had to be tested for their capability of producing Shiga Toxin (Stx). It was done by a tissue culture carrying enterohemorrhagic E.coli plasmid (pEHEC). Three of 25 Stx strains were negative for pEHEC but the other strains had a good range of serotypes. In 1989 a research in the laboratory of a pediatric hospital in Sydney, New South Wales verified a little occurrence of O157 STEC in Australian children with diarrhea (James B. Kaper et al., 1998).
Eruption of STEC infection in Australia
The first eruption happened in Adelaide, South Australia during the summer of 1995. It happened due to STEC strain of serotype O111:H. Among the affected individuals 200 were found affected with diarrhea or hemorrhagic colitis, 22 children had HUS and four adults had thrombocytopenic pupura. This eruption occurred due to a locally made uncooked and semidry sausage mettwurst (James B. Kaper et al., 1998).
The second incident happened on the Gold coast in Southeastern Queensland. In this two children with bloody diarrhea and an adult with watery diarrhea were reported as victims of this disease. Neither of them was hospitalized, nor was diagnosed with HUS. This eruption happened due to STEC strain of serotype O157:H7. Among the patients three adults were the food handlers the rest affected individuals just consumed food. The particular food item, which was responsible for this eruption could not be discovered (James B. Kaper et al., 1998).
How to prevent E. coli
The pathogen appearance is being understood as a critical problem, which is generating new diseases (Edward O Wilson, 1998). E. coli is being considered as an important issue for public health. Some steps have to be followed to prevent it (E. coli O157:H7 Food Safety Facts: Preventing food borne illness, 2009):
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Raw vegetables and fruits can be contaminated with bacteria so they should be washed thoroughly.
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Bacteria can grow between 4 C and 60 C. Refrigeration below 4 C decreases the growth of bacteria. Poultry, meat and seafood should be potted in the refrigerator.
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E. coli bacteria can be cracked by safe internal temperature.
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If one has been given undercooked hamburger in a restaurant, it can be sent back for proper cooking.
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Only pasteurized milk and juices should be used.
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To reduce the infection the hands should be washed properly.
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Treated water should be drunk.
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While swimming, pool water should not be swallowed.
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Raw meat should be kept separately from the ready-to eat food in the kitchen.
Some more suggestions also have to be followed to reduce the risk of E. coli O157:H7 (Robert L. Buchanan & Michael P Doyle, 1997):
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It is also suggested to cook ground beef at minimum 160°F temperature before eating.
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One should wash hands properly after changing the diaper of the children who are suffering from diarrhea.
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Fresh manure should not be used to fertilize vegetables or fruits.
Conclusion
E.coli, which has not only shaken the Australia but the whole world because of its dreadful nature, can be controlled after taking measuring steps. If proper actions are taken, it can be removed from its roots. For this purpose the whole world will have to come together to fight with this disease. It is not a difficult task. It can be achieved by making efforts jointly. Every individual will have to follow the necessary guidelines which are given by their own countrys government to prevent this disease from being spread and to make it an end.
Reference List
Basic Information about E. coli 0157:H7 in Drinking Water 2006, US Environmental Protection Agency. Web.
Clarke, SC et al. 2002, Enteropathogenic Escherichia coli infection: History and clinical aspects , Bnet. Web.
E. coli O157:H7 Food Safety Facts, Preventing food borne illness 2006, Canadian Food Inspection Agency. Web.
Escherichia coli O157:H7 2006, Illinois Department of Public Health.
Foodborne Disease Significance of Escherichia coli O157:H7 and Other Enterohemorrhagic E. coli 1997, A Publication of the Institute of Food Technologists Expert Panel On Food Safety and Nutrition, volume: 51, No.10. Web.
Food Safety in the African Region 2004, AFRO Food Safety Newsletter Issue No 1, World Health Organization, Food Safety Unit. Web.
Grau, Dr.F.H 1995, Escherichia coli in Australia , CSIRO division of Food Science and Technology, Brisbane. Web.
Hui, Y H. 2001, Foodborne Disease Handbook: Viruses, parasites, pathogens, and HACCP , Ed: 2, New York, CRC Press, p.515.
Kaper, J B. & OBrien 1998, Alison D., Escherichia coli O157:H7 and other shinga toxin-producing E.coli strains, ASM Press, p.465.
Preventing Food borne Illness: Escherichia coli O157:H7 2003, CDC Wonder.
Thompson, L 2006, News of E.coli in spinach , Dateline NBC. Web.
Wilson, O Edward 1998, Bridging the Gap: A Consilient Methodology , Back from Chaos, Atlantic Monthly, Ch.1, 1998.
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