Escherichia coli O157:H7 (E. coli O157)
E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains are harmless and live in the intestines of healthy humans and animals, this strain produces a powerful toxin and can cause severe illness.
Approximately 160
to 220 cases of E. coli O157:H7 are reported in Minnesota each
year.
Fact Sheets
-
E. coli O157:H7 and HUS Fact Sheet
Answers to frequently asked questions about E. coli O157:H7 and the complication Hemolytic Uremic Syndrome (HUS).
Escherichia coli
CDC: Answers to some common questions about E. coli.
Symptoms
Common symptoms include:
- severe bloody diarrhea
- abdominal cramps
- little or no fever
Other symptoms may include:
- nonbloody diarrhea
- or no symptoms at all.
Symptoms usually begin 2-5 days after infection (range, 1 to 8 days).
Duration of Illness
The illness usually resolves in 5 to 10 days.
Complications
Hemolytic Uremic Syndrome develops in about 5% of reported E. coli O157:H7 cases, most frequently in young children or the elderly.
Transmission
- Many illnesses have been associated with eating undercooked, contaminated
ground beef.
- Produce items (e.g., lettuce, sprouts) can be contaminated through
contact with cattle feces in the field.
- Person-to-person contact in families and childcare centers is also
a common mode of transmission.
- Infection can also occur after drinking raw milk and after swimming in or drinking water contaminated by farm animals, usually cattle.
Do you suspect that you have a foodborne or waterborne illness? Visit reporting suspected foodborne/waterborne illnesses.
To report a suspected foodborne or waterborne illness call 1-877-FOOD-ILL.
Spotlight
Safer Farm Animal Contact Exhibits (Safer FACEs)
The Safer Farm Animal Contact Exhibits (Safer FACEs) training program can help you understand the risks of illness and injury from farm animals, and how to protect your visitors. Complete this free online training and the Minnesota Department of Health will provide certification that your venue has learned about these issues.
Turkey: Safe Thawing and Cooking
Food safety tips for handling, thawing, roasting, storing, and reheating turkey.
Cooking for Groups
Consumer information about preparing and serving food for large groups. Information to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings.
Foodworker Illness Awareness
Workers who prepare food while experiencing diarrhea and/or vomiting are frequently linked to foodborne illness outbreaks in restaurants and other retail food outlets. As a food manager or worker you have a responsibility to protect yourself and your guests from foodborne illness.
There's No Such Thing as "Stomach Flu" (PDF)
Complaints of "stomach flu" are usually norovirus, the most common cause of gastrointestinal illness.
Food Safety Basics: Preventing Foodborne Illness
There's a lot you can do to handle and prepare your food safely. Learn what you can do to prepare, serve and store food safely.
Protect others if you are experiencing diarrhea!
Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.
Young children (children in diapers) that are experiencing diarrhea should not be allowed to go swimming or attend daycare.
Contact us:
If you have questions or comments about this page, use our IDEPC Comment Form or call 651-201-5414 for the MDH Infectious Disease Epidemiology, Prevention and Control Division.