Escherichia coli (STEC/VTEC/EHEC)

Description and health hazards :

Escherichia (E.) coli bacteria are part of the normal intestinal flora of humans and animals. Some strains, however, produce Shiga toxin (STEC), making them pathogenic. STEC can withstand freezing and acidic conditions but is heat-sensitive. Shiga toxin-producing Escherichia coli (STEC) are also known as verotoxigenes (VTEC). Enterohaemorrhagic E. coli (EHEC) is a specific pathogenic subset of E. coli STEC.

The most common serotypes are : O157/ O26/ O103/ O111/ O145/ O104.

Shiga toxin-producing Escherichia coli  (STEC) can cause symptoms such as fever, watery diarrhoea (sometimes bloody), severe nausea, vomiting and abdominal pain. The illness is mainly self-limiting and typically lasts for 8 to 10 days. The populations most at risk from E. coli include pregnant women, immunocompromised individuals, young children and the elderly. A rare but severe complication, known as haemolytic uraemic syndrome (HUS), can develop in more fragile individuals, particularly young children, where it mainly affects the kidneys.

People who have consumed a contaminated product and are experiencing symptoms should seek medical advice and disclose their exposure. Symptoms may vary from person to person and may vary in severity depending on the extent of infection.

Which foods are affected?

Foods commonly contaminated with STEC include beef, raw dairy, untreated water, and raw vegetables.

• If the product concerned by the alert is minced meat:
  

As a general precaution, thorough cooking (70°C or higher) until no pink remains is essential to prevent contamination, especially for children and elderly consumers.

• If the product concerned by the alert is cheese made from raw milk:

As a general precaution, young children should not be given raw milk or cheeses made from raw milk. Pressed cooked cheeses (such as Emmental or Comté), processed cheese spreads and cheeses made from pasteurised milk should be preferred.

• If the product concerned by the alert is a raw vegetable:

As a general precaution, vegetables should be washed, peeled, or fully cooked before serving to young children.