Avoid E. coli with good hand hygiene
DEAR DOCTOR: We threw out our romaine lettuce because of the recent E. coli outbreak. What is E. coli, and how do we avoid it?
DEAR READER: E. coli is a type of bacteria that lives in the intestines of humans and some animals. It exits the body in feces and can survive outside of the intestines for several hours. Most strains of Escherichia coli are harmless. In fact, they’re a natural part of our gut microbiome and perform helpful functions.
However, a few strains of E. coli cause disease. Pathogenic strains can even cause illnesses outside of the gastrointestinal tract, including respiratory illness, pneumonia, urinary tract infections and neonatal meningitis.
Infection with E. coli begins anywhere from two to five days after exposure. The first symptoms are abdominal pain, cramping and tenderness, which within 24 hours are followed by diarrhea. As the infection progresses, the diarrhea becomes increasingly watery and — this can be the scary part — visibly bloody. That’s because the toxin in this particular
strain damages the lining of the small intestine. Nausea and headache may accompany the diarrhea, and some people may experience chills and fever. The disease typically runs its course in a week or so. However, in some vulnerable populations, such as young children, older adults and those with weakened immune systems, can occur.
In general, the best precaution against infection with E. coli is good hand hygiene. Always wash hands after using the bathroom, changing a diaper or helping someone else use the toilet. Wash hands before handling and preparing food, and after contact with animals.
Always wash fruit and vegetables thoroughly under running water; cook meats to their recommended internal temperatures; and be careful about cross-contamination in the kitchen. Anything that has come into contact with raw meat — whether it’s your hands, countertops, knives, cutting boards or utensils — is a potential source of disease-causing E. coli.