A READY-to-eat food containing dairy is likely behind a UK-wide E. coli outbreak, an expert warns.
At least 37 people were admitted to hospital and 113 cases were confirmed between May 25 and June 4, according to the UK Health Security Agency (UKHSA).
Authorities believe the source to be a “nationally distributed food” but have not provided further information.
Hugh Pennington, emeritus professor of bacteriology at the University of Aberdeen, reckons it’s not something that needs to be cooked, as it’s unlikely that so many people would make the same mistake.
He told the Mail on Sunday: “It would be much more likely that they would be foods that will not be cooked before being consumed.
“We have had outbreaks associated with dairy products, for example.
“Cheese is a classic, and we’ve had ice cream before. There’s a whole variety — whatever dairy product is being processed.”
Cheese made with unpasteurized milk is the most likely culprit, he added.
All cases recorded in the outbreak involve Shiga toxin-producing E. coli O145 (STEC), with 81 in England, 18 in Wales, 13 in Scotland and one person in Northern Ireland who is believed to have fallen ill in England.
Affected people range in age from two to 79, with the majority of cases in young adults. The numbers are expected to increase.
Due to the “wide geographic spread of cases”, the UKHSA believes the outbreak is linked to a nationally distributed food or multiple foods.
The UKHSA said it is working with public health agencies in Scotland, Northern Ireland and Wales, the Food Standards Agency (FSA) and Food Standards Scotland to determine the cause of people’s illness.
Of the 81 people identified so far in England, 61 have provided information to UKHSA relating to food, travel and potential exposures.
Of these 61, around 37 were admitted to hospital, UKHSA said, although the real number is expected to be much higher.
E. coli is a diverse group of bacteria that are normally harmless and live in the intestines of humans and animals.
However, some strains produce toxins that can make people very sick, such as STEC.
People infected with STEC can suffer from diarrhea, and about 50 percent of cases experience bloody diarrhea.
Other symptoms include stomach cramps and fever. These things can last up to two weeks in uncomplicated cases.
Some patients, particularly children, may develop hemolytic uremic syndrome, which is a serious, life-threatening condition that results in kidney failure.
A small proportion of adults may develop a similar condition called thrombotic thrombocytopenic purpura (TTP).
An expert’s view
Richard Anderson, head of learning and development at food hygiene experts High Speed Training, said: “The news that cases of food poisoning are rising is deeply worrying.
“A combination of looser controls on imported meat entering the country, combined with budget cuts to local authorities and environmental health standards agencies, has created a food environment in the UK that poses a greater risk to consumers.
“So it’s important for Brits to understand which types of food are classed as high risk and how to prepare and cook them safely at home.
The most common forms of food poisoning in the UK come from raw or undercooked food.
“E.coli is a potentially fatal infection, especially in elderly people. You can avoid it by cooking the meat well,” he added.
STEC is often transmitted by eating contaminated food.
These are usually minced meat, unpasteurized dairy products and fresh produce such as spinach, lettuce, fruits and vegetables.
But it can also be transmitted through close contact with an infected person, as well as through direct contact with an infected animal or where it lives.
Prof Pennington said Sky News: “Traditionally with E. coli, because it affects women more than men, we focus on salads.
“But [in this outbreak]this does not mean the two year old ate the food.
“About 20 percent of cases of this specific type of E. coli occur in families where the virus has spread from one infected person to others.
“Someone preparing food may not have washed their hands after going to the bathroom, for example.
“This is a possibility that needs to be analyzed.”
E.coli is a potentially fatal infection, especially in elderly people
Dr Ricardo Anderson
He added that not all infected people will show symptoms.
“It’s a bit like Covid in that respect,” Professor Pennington said.
“There are some people who are infected but don’t know it because they have no symptoms.”
The UKHSA said there is currently no evidence linking the outbreak to open farms, drinking water or swimming in contaminated seas, lakes or rivers.
‘DON’T GO BACK TO WORK’
Trish Mannes, UKHSA incident director, said: “If you have diarrhea and vomiting, you can take steps to avoid passing it on to family and friends.
“NHS.uk has information about what to do if you have symptoms and when to seek medical advice.
“Washing your hands with soap and warm water and using disinfectants to clean surfaces will help prevent the spread of infections.
“If you are unwell, with diarrhea and vomiting, you should not prepare food for others while you are ill and avoid visiting people in hospitals or care homes to avoid passing on the infection in these settings.
“Do not return to work, school or daycare until 48 hours after symptoms disappear.”
Darren Whitby, head of incidents and resilience at the FSA, said it is working to identify the source of the illness “which is likely linked to one or more foods”.
People are advised to call NHS 111 or contact their GP if they are worried about a baby under 12 months, a child stopping breastfeeding or bottle-feeding whilst ill, a child under five showing signs of dehydration, such as fewer wet diapers, and if older children or adults still show signs of dehydration after using oral rehydration sachets.
Help should also be sought if people are ill and cannot keep down fluids, if there is diarrhea with blood or bleeding at the bottom, if diarrhea lasts more than seven days or if vomiting lasts for more than two days, the UKHSA said.
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 other people who have the disease (through inadequate hand hygiene after using the bathroom, before handling food – particularly in homes, daycare centers, 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 meats in different dishes and avoid any contact between raw and cooked meats
- 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
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