e. coli update

(The recent problems with spinach and lettuce have once again raised awareness of a potentially deadly bacteria, E. coli strain O157:H7, that can cause severe diarrhea and kidney damage. Here is further information about it and the current situation.)

What is E. coli?

E. coli are bacteria that normally live in the intestines of humans and animals. Although most strains of this bacteria are harmless, several are known to produce toxins that can cause diarrhea. Anyone of any age can become infected with E. coli O157:H7, but children and the elderly are more likely to develop serious complications, including death. The bacteria are acquired by eating food containing the bacteria. Eating rare or inadequately cooked meat is the most common way of getting the infection. Infection can also occur after consuming foods such as lettuce, alfalfa sprouts, salami, and unpasteurized milk, juice, or cider. Personto- person transmission can occur if infected people do not wash their hands after using the toilet.

What are the symptoms of an E. coli infection?

People can develop a range of symptoms. Some infected people may have mild diarrhea or no symptoms at all. Most identified cases develop severe diarrhea and abdominal cramps. Blood is often seen in the stool. Usually little or no fever is present.

What is FDA’s current consumer advice regarding the consumption of spinach?

Processed spinach (e.g. frozen and canned) has not been implicated in this outbreak. To maintain the quality of fresh produce, store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below. All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety. Many precut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.

Can cooking fresh spinach eliminate E. coli O157:H7?

Cooking fresh spinach at 160 degrees Fahrenheit for 15 seconds will kill any E. coli O157:H7 present.

Can irradiation be used as a means to control microbial contamination in produce?

As of this writing, the FDA has not approved irradiation of fresh produce to control microbial contamination. They do, however, have a petition under review to permit it. If approved, it would permit the irradiation of prepackaged fresh spinach at specified doses. Note, however, that this would need further study and review by both the industry and the FDA.

Are any other types of leafy greens included in this outbreak?

Although other types of leafy greens (lettuce, collard greens, kale) are not implicated in the current outbreak, the FDA has developed the Lettuce Safety Initiative in response to the recurring outbreaks of E. coli O157:H7 associated with this vegetable mainstay. It intended to reduce public health risks by focusing on the product, agents, and areas of greatest concern. It will begin with this fall’s lettuce harvest season and has produced one recall already.

What is an outbreak?

An outbreak is defined by the CDC as two or more cases of the same disease related to a common exposure.

Why do these outbreaks in the spinach crop happen?

The FDA’s Guide to Minimize Microbial Contamination of Fresh Fruits and Vegetables describes potential sources of microbial contamination in the field and packing house environments and makes broad scope recommendations for how to reduce or minimize opportunities for contamination.

According to the FDA’s Good Agricultural Practices guide, areas that are most likely to cause contamination of produce include: agricultural wild and domestic animals; worker health and hygiene; the production environment (use of manure, previous land use, and use of adjacent land); post-harvest water quality (water used to wash or cool produce), and sanitation of facilities and equipment.

Source: FDA