A MYSTERIOUS E. coli outbreak that swept the UK last year left one dead and dozens of people “seriously ill” as authorities raced to find the source of the outbreak.
Now, investigations have confirmed minced meat as the likely cause.
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The wave of serious gastrointestinal illnesses was first detected by the UK Health Security Agency’s (UKHSA) surveillance systems in June 2023.
Health officials were able to determine that the outbreak was being caused by Shiga toxin-producing Escherichia coli (STEC) O183:H18, a rare strain of E. coli that leaves patients with bloody diarrhea, as well as stomach aches, fever and vomiting. .
But how the British became infected with the bacteria remains a mystery.
At the time, authorities suggested that hard cheese, strawberries, cucumbers, peppers and watermelon could be the source.
As the STEC strain that causes the disease is rarely seen in the UK and patients appeared to be suffering serious outcomes, an incident management team meeting was called.
Report published in the magazine Microbial Genomics confirmed that patients likely contracted the disease from eating beef burgers or minced meat.
AN ELIMINATION PROCESS
Between May and July 2023, there were 27 confirmed cases linked to the STEC outbreak and one probable case.
One person developed hemolytic uremic syndrome (HUS) after an E. coli attack – this is a rare kidney disease that can cause damage to red blood cells and blood vessels and result in kidney failure.
Another person died in connection with the outbreak, although their death certificate does not indicate whether STEC caused or contributed to their death.
Victims ranged in age from six months to 74 years – although almost half (42 percent) of cases occurred in children aged nine or younger.
Cases were distributed across the UK, with 21 (81%) reported in England, three in Northern Ireland, two in Scotland and two in Wales.
Patients infected with STEC can be afflicted with a wide range of symptoms, ranging from mild diarrhea to severe bloody diarrhea, abdominal pain, fever and vomiting.
Of the 24 patients the study authors were able to gather information about, 17 said they had bloody diarrhea and eight of them went to the hospital.
The researchers also collected data on what half of the patients ate before their illness, with 68% saying they had consumed cooked chicken.
Meanwhile, 55% said they had eaten cooked meat, 68% said pasteurized milk and 77% said they had eaten hard cheeses.
Ten of the patients subsequently completed questionnaires to collect a detailed dietary history two weeks before the onset of symptoms.
The most commonly reported foods were strawberries (70 percent), pasteurized milk (80 percent), hard cheeses (100 percent), chicken (100 percent) and beef (100 percent).
All commonly reported foods were investigated, but it was considered unlikely that chicken and pasteurized dairy products could have transmitted STEC infections, as no previous outbreaks of STEC linked to these foods had previously been recorded in the UK.
“In contrast, cattle are well established as an animal reservoir for STEC, and undercooked beef products, particularly beef burgers and ground beef, are often implicated in foodborne STEC outbreaks,” the researchers wrote.
“All ten cases who completed a questionnaire reported consumption of beef burgers, home-cooked minced meat or other minced meat products,” they added.
Recent outbreaks of STEC in the United Kingdom have been linked to person-to-person transmission in daycare centers and contact with animals on farms, while foodborne outbreaks have been linked to unpasteurized dairy products and fresh produce, the study authors noted.
‘PROBABLY MORE DIVERSE’ OUTBREAK
The Food Standards Agency (FSA) has launched a food chain investigation examining common beef suppliers and processors in order to identify where the contaminated meat came from.
“However, the complexity of the beef industry’s supply lines has hampered progress,” the researchers said.
“Food chain investigations were scaled back once the outbreak ended and the origin of the contaminated food was never confirmed.”
They warned that “the outbreak is likely to be more widespread than described here” as many laboratories in England do not carry out the tests needed to identify the rare strain of E. Coli and would therefore not have been able to diagnose it. there.
E. coli O183 is an extremely rare serotype, with just 15 cases in the UK since 2016.
The researchers suggested that this STEC serotype could have been imported into the UK or could be a domestic strain of E. coli that recently acquired elements from an external source.
“Whether or not STEC O183:H18 will emerge as an ongoing threat to public health remains to be seen,” they added.
What are the symptoms of STEC?
Shiga toxin-producing Escherichia coli can cause gastrointestinal illnesses that can become serious.
The most common type of STEC in the UK is O157, according to a 2017 report by Public Health England.
Some people exposed to STEC do not get sick. Others develop stomach cramps and bloody diarrhea.
Symptoms may also include vomiting, fever and chills.
In severe cases, the infection can damage organs such as the kidneys.
Symptoms may appear one to ten days after exposure, but usually appear about three to four days after exposure.
Most people affected by the virus will improve without treatment within a week. Patients are advised to drink plenty of fluids to stay hydrated.
Are you at risk of catching it?
People can become infected by:
- Eating contaminated food
- Contact with infected animals, either directly or through inadvertent contact with animal faeces, for example on farms, pet farms and camps
- Contact with others who have the disease (through inadequate hand hygiene after using the toilet, before handling food – particularly in households, nurseries and nursery schools, or both
- Drinking water from inadequately treated water sources
- Swimming or playing in contaminated water, such as ponds or streams
STEC are very infectious because it takes very few bacteria to cause disease.
This means that the disease can easily spread within families and other places, such as daycare centers, primary schools, nursing homes and hospitals where there are young children and others who may have difficulty keeping themselves clean.
How can you protect yourself from STEC?
A STEC infection can be prevented by taking the following precautions:
- Cook all minced meat products (burgers, meatloaf, meatballs) thoroughly until the color is completely even and no blood runs from them
- Make sure refrigerators are working properly – bacteria grow faster at temperatures above 4OW
- Only leave cooked foods, meat and dairy at room temperature for a short period of time
- Store raw meats below cooked meats and salad vegetables to avoid dripping juices onto ready-to-eat foods
- Store raw and cooked meat in different dishes, avoid all contact between raw and cooked meat
- Wash all salad vegetables well and do not prepare them with utensils that have also been used for raw meat
- Children and the elderly who are particularly susceptible to the serious effects of STEC should avoid eating or drinking unpasteurized dairy products.
- People who have been sick should not prepare food for others for at least 48 hours after they have recovered.
- Boil any drinking water if you are unsure of its origin
- Do not swim in water that you think may be contaminated by cattle and sheep in nearby fields
- Wash your hands thoroughly after using the bathroom (or helping others, including changing diapers), handling raw meat, before eating, and after contact with animals
Source: PHE
This story originally appeared on The-sun.com read the full story
