E. coli

What is E. Coli?

• An abbreviation for the bacterium Enterobacteriaceae family called Escherichia coli
• "Escherich" was the scientist who isolated the bacteria in 1885
• Many types exist—some healthy, some dangerous; the most common harmful strain is E. coli 0157:H7
• Organisms are harbored in animal and human feces
• The most common sources are ground beef and raw milk; less commonly found in produce

Typical Symptoms

• Severe abdominal cramps
• Bloody diarrhea
• Possible organ damage and/or death

Most at risk

• Young children
• Elderly and/or immunocompromised persons

How is it Spread?

• Contaminated food or water
• Person-to-person contact
• Examples:
• If an infected person does not wash his/her hands properly after using the toilet, bacteria can be passed by physical contact or by handling food
• If water contaminated with E. coli (through animal or human feces) touches food at any stage (irrigation, washing, rinsing, etc.), the food may also become contaminated