E. Coli 0157 (“Hamburger disease”)

Click here for a PDF “print-friendly” version of this fact sheet

What is it?

Hamburger disease is caused by a germ belonging to the family of E. coli bacteria that produces a toxin or poison. E. coli 0157:H7 bacteria are the most serious strain of E. coli. The toxin damages the lining of the intestine. Young children, the elderly and people who are weak or ill are more susceptible to contracting hemorrhagic colitis (bloody diarrhoea) as a result of E. coli 0157:H7.

It can be found in the intestines of cattle, contaminated water and can be spread from person to person and get into the food we eat, especially meat. Outbreaks involving many people eating the same contaminated food have been reported as well as occasional cases involving only one person in a family.

What are the symptoms?

After the contaminated food has been eaten, it can take as little as 12 hours or as long as 7-10 days before any symptoms start. Those affected will develop severe stomach cramps and then diarrhoea, which is watery at first but may become bloody. A mild fever may or may not be present. The illness usually lasts 7-10 days. Most people recover without problems but the disease can be more severe in the very young and very old. An unusual form of kidney failure called Haemolytic Uremic Syndrome can occur. Anyone exhibiting bloody diarrhoea should call his or her doctor.

How is it diagnosed?

Diagnosis is made from a stool culture. People with the bacteria in their faeces can pass it to others if hands are not washed thoroughly after a bowel movement and they handle food, which is then eaten. It is important to submit follow-up stool samples to make sure it is gone.

Where does it come from?

The E. coli germs have been found in pork, chicken, turkey, beef, raw milk, and contaminated drinking water. Human cases of the disease have been caused by eating undercooked meat (especially hamburger) and drinking unpasteurized milk. Proper handling and cooking of these foods prevents illness. This will not only protect you against E. coli but also other germs, such as salmonella, that cause food poisoning.

What should I do if I have a confirmed case?

• After using the toilet, wash your hands thoroughly with liquid soap under running, warm water. Your towel and washcloth should not be used by others. The disease is spread through the faeces and after using the toilet the germs can stay on your hands.
• Dishes and utensils should be disinfected by using a recommended disinfectant like household bleach, such as Javex, or boiling water. Dishes should be washed first, rinsed, allowed to soak in a sink (3 gallons) of clear water with 1 ounce of bleach for at least 45 seconds, and air dried.
• Wash and disinfect all bathroom fixtures frequently, especially water taps, flush lever, toilet seat, and cover.
• Laundry, particularly bedding, underclothing and towels used by the patient, should be disinfected. This is extremely important if the patient is a child still in diapers or an incontinent adult (a person who cannot control their bowels). Parents and caregivers should be careful to wash their hands before diapering a child and immediately afterwards. Children ill with this bacteria should not attend daycare.

Other people in contact with a person with this disease are urged to follow these recommendations closely as well. It is important that you wash your hands thoroughly because food is one of the easiest ways for these bacteria to be spread. After handling a soiled article used by the patient, the bacteria will remain on your hands and can easily be transferred to food, dishes or utensils that may be used by others.

How is it treated?

Drinking lots of clear fluids is important to prevent or treat dehydration. Most cases do not require any other treatment. Taking medication to stop the diarrhoea is not usually advised. Antibiotics are of uncertain benefit.

How can I protect myself?

• Wash your hands after using the toilet, before preparing foods, after handling raw meat, and immediately prior to eating.
• Drink only pasteurized milk. Never let youngsters sample raw milk from the animal.
• Drink water from a supply known to be safe. If you have a private water supply (well) it should be tested several times a year. Never drink water from a lake, river or open spring supply until you have let it reach a rolling boil and then boil it for at least one minute.
• Refrigerate or freeze meat as soon as possible after buying.
• Thaw frozen meat in the refrigerator, not at room temperature.
• Prepare raw hamburger patties or other meat quickly, then cook them right away or put them in the refrigerator. Don't let raw meat sit out.
• Wash and sanitize counter tops, cutting boards and utensils after contact with raw meats and poultry, especially before using these areas for preparation of ready-to-eat foods. Use hot, soapy water to wash them then rinse with water and sanitize with household bleach.
• When barbecuing or cooking meat, such as hamburger, pork or chicken, the meat should be thoroughly cooked in the centre. Meat and juices should be brown, not pink or red. Use a probe thermometer.
• Place cooked meat on clean plates. Don't re-use dishes that have been in contact with raw meat. Do not use the same utensils for raw and cooked meats.
• Serve cooked meat immediately or keep it hot (60^oC or 140^oF). Don't let cooked meat sit out.
• Refrigerate leftover meat as soon as possible after the meal.

For more information please contact Public Health at 519-376-9420.