image courtesy of CDC
Hi there! Welcome to MakeFoodSafe.com, where we help people who have become sick with food poisoning. Today, we are here to answer the web’s most searched questions about E. coli.
Let’s get started!
Sounds simple enough. But the answer is a bit more complex.
E. coli is a type of bacteria. But there are hundreds of types of E. coli bacteria. Some are friends. Some are foes.
Certain E. coli bacteria function as protectors in our digestive system, keeping bad bugs in check. While others can make us very, very sick or even kill us.
Of the hundreds, there are six kinds of E. coli that can cause diarrhea (some of which can cause other symptoms).
Good one! This is the time between being exposed and starting to feel sick.
For E. coli, symptoms usually begin about two to five days after exposure. In some less common cases, people can be infected with E. coli and have no symptoms at all. Unfortunately, they can still spread these bacteria to others.
Since there are many types of E. coli bacteria, it really depends on the kind of E. coli causing the infection.
If we are talking about symptoms, we have narrowed this down to those that actually make us sick. Those are the six badies I just talked about.
All six of those E. coli can cause diarrhea. Some can cause bloody diarrhea, watery diarrhea, or both.
Others still can add stomach cramps, vomiting, and fever to the mix.
Call your doctor if you have diarrhea or vomiting lasting more than two days, bloody poop or pee, fever higher than 102° F, signs of dehydration, signs of hemolytic uremic syndrome (more on that in a minute).
Symptoms of E. coli infections usually last five to ten days. However, complications may extend that duration a bit longer.
This one is important!
We all want to help make ourselves better as fast as possible. But when it comes to E. coli, halting symptoms may cause more harm than good.
Running back and forth to the bathroom is inconvenient at best, but preventing the flow of bad bacteria from your body can lead to other complications.
For this reason, anti-diarrheal medication is not recommended. The longer the E. coli bacteria stay in the system and toxins are not expelled from the body, the more likely they can build up and cause serious complications.
For severe illness, antibiotics are sometimes prescribed. For E. coli infections involving shiga toxin-producing types, antibiotics can actually increase the risk of hemolytic uremic syndrome.
More on that later. I promise! (I may have peeked at the questions ahead of time)
Fortunately, most other E. coli infections do not require treatment. Most people recover on their own without needing medical intervention. Plenty of fluids and rest go a long way.
Ah yes. An ounce of prevention is worth a pound of cure, said old Ben Franklin.
What can we do to prevent these bad bugs from invading? This is a long one. So, hold tight and pay attention. There may be a quiz later.
There are four easy-ish steps to help keep E. coli away, and only one indirectly involves apples. But apples can’t hurt.
Wash your hands and surfaces often. Wash your hands with soap and warm water for at least 20 seconds before, during, and after preparing food, after you eat, and after you use the restroom or help someone in the restroom.
Be sure to wash utensils, cutting boards, and countertops between each food type to reduce the chances of contamination.
Rinse fresh fruits and vegetables under running water. Even those apples!
Always keep raw meat, poultry, and seafood away from other foods. This starts in the grocery cart and goes all the way to food preparation. When placing in the fridge, put meat in a leak proof container in case juices drip.
Protect ready-to-eat foods and fresh fruits and veggies. Especially those you don’t cook before eating.
Refer to charts for safe internal temperatures for meats and leftovers. The USDA has a handy one. Find it here.
Always use a food thermometer and measure the thickest part to ensure food is cooked hot enough to kill lurking germs.
Refrigerate food as quickly as possible. The longer foods sit at those “danger zone” temperatures (between 40° F and 140° F bacteria can multiply to infectious numbers very quickly), the more likely you are to grow your own bacteria farm.
Never leave food out for more than two hours. This drops to one hour if temperatures are above 90° F.
Ready for that quiz? Just kidding.
Another good one!
You can find E. coli in the intestines of humans and animals (and of course their feces). It can make its way into food by being contaminated with that feces or after coming into contact with water contaminated with that feces.
This is one of the biggest questions about E. coli on the web. People can get infected after swallowing E. coli. Of course, people don’t realize this is happening. It often happens through contaminated food or water, contact with animals, the environment, or even other people.
Infected people can transmit it very easily.
Which brings us to the next question.
Absolutely! E. coli can be very contagious. Especially when people do not wash their hands effectively. Remember that it spreads through poop.
Families with young children with E. coli are especially likely to become sick themselves because small children tend to ineffectively wash their hands.
Bacteria and viruses are both germs. But E. coli are bacteria. Not viruses.
There are many types of E. coli. But I’m assuming we are sticking with the ones that make us sick.
Yes, E. coli can be dangerous. At least some of them can be. Especially for certain groups of people. Children younger than five, adults over 65, and those with a weakened immune system are more likely to become sick if exposed or experience more severe illness if infected. Children in particular, are more likely to experience a serious complication known as hemolytic uremic syndrome.
See! I told you we would get there!
Remember when I said certain E. coli infections produce toxins. Those toxins are responsible for this illness.
Hemolytic uremic syndrome (often shortened to HUS) is a type of kidney failure. It happens when toxins rupture blood cells, which clog the filtering activities in the kidneys. This can lead to kidney problems, permanent health problems, or even death.
Good question! Technically, any food can become contaminated. However, some foods have been identified in E. coli outbreaks more than others.
Previous E. coli outbreaks have been associated with leafy greens, sprouts, raw milk and cheeses, and raw beef and poultry. However, undercooked ground meat products and fresh vegetables are also high on the list.
Thanks for reading today’s topic, the web’s most asked questions about E. coli on MakeFoodSafe.com.
For this, and more about food safety topics in the news, check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
If you have been impacted by an E. coli infection and wish to make a legal claim, The Lange Law Firm, PLLC has a E. coli lawyer that can help! Call (833) 330-3663 or fill out the online submission form for a free, no obligation consultation.
By: Heather Van Tassell (contributing writer, non-lawyer)
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