Escherichia

E coli 3

The Special Case of E. coli O157:H7

E. coli O157:H7 is among the most feared of infections, and rightly so.  On a yearly basis, about 70,000 cases are reported and there are also dozens of deaths associated with this infection.  Unlike the normal E. coli infections that cause urinary tract and other non-gastrointestinal infections, E. coli O157:H7 causes infection and disease in the digestive tract, usually characterized by diarrhea, which is often, though not always, bloody, frequently in the absence of a fever.  Such illnesses actually result not from the bacteria itself but instead from the toxins that such bacteria can release into the bloodstream.  There are several different types of toxins but these distinctions are academic and irrelevant to the average community reader.  If curious, they have been widely written about in other venues.  While most individuals with these infections recover without treatment in 5-10 days (the effectiveness and safety of antibiotic treatment is debated since the disease is mediated by the toxin not the bacteria) in some severe and fortunately uncommon cases, the kidneys are severely affected and may shut down.  This can cause death to occur fairly quickly.

Infection with E. coli O157:H7 is the result of the ingestion of undercooked and infected beef or pork, usually ground beef.  The thorough and complete cooking of meats is the best protection against this, and other, food-borne infections.  The spread of E. coli O157:H7 occurs in commercial and home food preparation settings; therefore, effective sanitation in these settings is essential to prevent disease transmission associated with E. coli O157:H7 as well as other bacteria and viruses.  E. coli O157:H7 is relatively common in cattle in the United States but it is now widely tested for during meat manufacturing and it is illegal to sell meat which tests positive.  E. coli O157:H7 can also be spread to other food items in the kitchen if surfaces should become contaminated with infected meat or blood.  Surfaces that have come in contact with uncooked meats must not be used for foods served raw, or they must be thoroughly sanitized in between uses, and hands must be washed with soap and hot water.

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Regular E. coli and

E. coli O157:H7 in the Environment

Infections with all types of E. coli  including the resistant species and the toxin producing species, are the result of the introduction of the organism into the body from either an environmental source, which could include catheters, other invasive equipment, or a caregiver, or through infected food in the special case of E. coli O157:H7.  The presence of E. coli, which in most cases has a relatively short life on environmental surfaces, although some strains can live for long periods of time, clearly indicates contamination with human or animal fecal material.   It is essential to eliminate such contamination if a wide variety of settings including, but not limited to, hospitals, nursing facilities, commercial and home kitchens, schools, gyms, physical therapy clinics, doctor’s offices, and homes.

Elimination and Control

Fortunately, despite the potential resistance to antibiotics and the widespread nature of E. coli, such contamination is easy to control by using a member of the Mold-Stat family of products.  Unlike many other cleaners and disinfectants available for use in both the household and the healthcare settings, the MoldStat product line is EPA certified and registered as effective against E. coli, including both antibiotic resistant strains and E. coli O157:H7.

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