Transcript E. coli 0157:H7 - Bakersfield College

E. coli 0157:H7
• Presented by
• Kendra McQueen
• Jennifer Rasmussen
• Edward Guevara
E. coli 0157:H7
In February 2004, the Okinawa Prefectural Chabu Health Center and the
Okinawa Prefectural Institute of Health and Environment reported multiple
cases of E. coli 0157:H7 in a single family possibly after eating
contaminated meat bought at a U.S. military commissary in Okinawa.
Positive ID of E. coli 0157:H7 was made on 02/17/2004, after OCHC
gathered samples of the frozen meat and analyzed it by means of pulse
field gel electrophoresis (PFGE), a process in which gel medium can
differentiate between DNA fragments, simply by changing the electrical
potential within the gel. The samples were sent to PulseNet USA for
comparison to U.S. isolates, and matched E. coli 0757:H7. To exclude the
possibility of contamination after opening of the meat packages, the U.S.
Naval Hospital, Okinawa, Jp. Obtained unopened packages, leftovers,
and the samples of human isolates, and compared all the samples. Per
the report by the CDC, the isolates had indistinguishable PFGE patterns.
Over 90000 Lbs of frozen meat from the U.S. and Far East bases were
pulled by Richwood Meat Co., Inc., of Merced, California.
I thought E. Coli was Good?
E. coli 0157:H7
• E. coli is a normal inhabitant of the intestines of all
animals, including humans. Normally E. coli serves a
useful function in the body, by suppressing the growth of
harmful bacterial species, and by synthesizing
appreciable amounts of Vitamins. E. coli 0157:H7 on the
other hand produces toxins that cause severe damage to
the lining of the intestine, and produce illness in humans.
Some of the S/S are diarrhea, fever, cramps, Abd. pain,
vomiting and in severe cases hemorrhagic diarrhea that
can cause death in the very young and the very old.
• An estimated 73,000 cases occur annually in the United
States. That number is probably many times multiplied
due to poor reporting in less industrialized countries.
Where does it come from?
Come and get it, mmm
E. coli 0157:H7
• Undercooked or raw hamburger (ground
beef) has been implicated in many of the
documented outbreaks, however E. coli
O157:H7 outbreaks have implicated alfalfa
sprouts, unpasteurized fruit juices, drycured salami, lettuce, game meat, and
cheese curds. Raw milk was the vehicle in
a school outbreak in Canada.
Treatment
E. coli 0157:H7
• Most persons recover without antibiotics or other specific
treatment in 5-10 days. Treatment of E. coli infection
generally consists of managing dehydration caused by
diarrhea. Usually, the infection goes away on its own. If
you develop a severe blood problem, such as anemia,
you will receive fluids and, if necessary, have a blood
transfusion. If you develop kidney problems, you may
have wastes removed from your blood (dialysis).
Hemolytic uremic syndrome is a life-threatening
condition usually treated in an intensive care unit. Blood
transfusions and kidney dialysis are often required. With
intensive care, the death rate for hemolytic uremic
syndrome is 3%-5%.
How do we control this type of
epidemic outbreak ?
E. coli 0157:H7
•
There are many ways to control this type of epidemic outbreak. Most
important is to cook all ground beef and hamburger thoroughly. That means
not only cooking until completely browned but also keeping a digital meat
thermometer to check internal temperature. Also equally important is to
avoid spreading the bacteria in the kitchen this is done a few different ways,
always keep raw meat separate from ready-to-eat foods, always wash
hands, counters and utensils with hot soapy water after they touch raw
meat, never place cooked hamburgers or ground beef on the same plate
that held the raw meat, and wash meat thermometers and utensils between
tests of patties that require further cooking. Never hesitate to send a
hamburger or ground beef back that looks undercooked. Another way to
stop the spread of contamination is to assist toddlers to the bathroom and
help them wash their hands thoroughly. Definitely be sure to wash hands
after changing soiled diapers. Always have wipes and disinfectant spray
handy in the bathroom, kitchen, and other places of need. Anyone with
diarrhea should avoid swimming in public pools or lakes, sharing baths with
others, and preparing food for others.
How was this allowed to spread?
E. coli 0157:H7
• There were many conditions present that allowed bacterial growth
and spread. First, since the organism is found in the intestines of
healthy cattle, it is noted that meat can become contaminated during
slaughter, and organisms can be thoroughly mixed into beef when it
is ground. Also, meat is not being cooked sufficiently enough to kill
the bacteria E. coli 0157:H7. The bacteria in stool of infected
persons can be passed from one person to another if hygiene and
hand washing habits are inadequate. Toddlers and children
contribute to the “infecting others” category greatly. This leads to
children and toddlers spreading the bacteria to family members and
playmates. Finally the 6 month lag between the production in the
U.S. and the actual sale in Japan, demonstrates the long life of
products such as frozen ground meat and the prolonged survival of
food borne pathogens in frozen food.
Can this be prevented?
E. coli 0157:H7
• The CDC explains that this organism lives in the intestines of
healthy cattle, so preventative measures need to be taken at the
very beginning. They go on to explain that research is being done to
find measures that will prevent meat from being contaminated during
the slaughter process. The consumer would take the next step of
prevention, the CDC says that safe food handling in preparation of
foods can correct the problem of contamination. Meat has to be
cooked to the proper temperature. The CDC explains that a digital
instant read thermometer should be used and the temperature
should read 160 degrees F to be safe. The USDA explains that it is
not enough to go by the color of the meat, depending on whether the
meat is fresh or frozen can make a difference in the color of the
meat at the safe temperature. They go on to explain how research
shows that one quarter of the burgers tested were brown before the
safe temperature was met. The CDC agrees and adds that beef can
turn brown before the pathogenic bacteria are killed. CDC states
that proper hand washing, as well as cleaning and disinfecting areas
used in cooking can prevent and correct an outbreak.
How do we educate the public?
E. coli 0157:H7
Being educated about foods that hold a certain risk to consumers is very important in
preventing outbreaks of E.coli as well as other food borne pathogens. The CDC says
to cook beef thoroughly, avoid raw milk or fruit juice and wash hands.
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Get off to a CLEAN start:
One of the best ways to prevent the spreading of and illness is handwashing. This
needs to be done before and after food handling as well as when switching between
different foods.
CHILL food and stop bacteria cold:
The danger zone for bacterial growth is between 40-140 degrees F. Chilling foods
does not kill the bacteria it only stops growth. Cooking kills.
SEPARATE don’t cross contaminate:
Raw meat should be placed on the bottom shelf in the fridge so it cannot drip onto
other foods. When shopping, storing or preparing food, raw meat should be placed
away from ready to eat foods.
COOK safely:
Cooking meat to the safe temperature, 160 degrees F, kills E.coli. Hamburger can
turn brown before it is at this safe temperature. The look, color, or feel of the meat is
not a test for doneness, only trust the thermometer.
Sources
•
CDC website
http://www.cdc.gov
•
Food Safety and Inspection Service
http://www.fsis.usda.gov
•
U.S. Food & Drug Administration
http://www.fda.gov
http://www.cfsan.fda.gov
•
Yahoo Health
http://health.yahoo.com/ency/healthwise/hw133795
•
USDA
www.fsis.usda.gov/oa/news/1998/colorpr.htm
•
Canadian Food Inspection Agency
www.inspection.gc.ca/english/corpaffr/foodfacts/ecolie.shtml