E. coli Poisoning
Escherichia coli (E. coli) constitute a large group of bacteria. While most strains of E. coli are harmless, other strains can cause illness in humans, which can be severe enough to require hospitalization or even lead to death. Most symptomatic infections are from a certain kind of E. coli known as Shiga toxin-producing E. coli (STEC).
Symptoms of E. coli infection may vary from person to person, but generally involve diarrhea (which may be bloody), acute stomach cramping, and vomiting. Some infected individuals will develop a fever, which is generally low-grade (under 101 degrees Fahrenheit).
While the onset of symptoms is generally 3 to 4 days after consuming contaminated food or water, some people become sick as soon as 1 day or as late as 10 days after exposure. Symptoms generally resolve within 5 to 7 days of onset.
The CDC estimates that 5 to 10 percent of people diagnosed with STEC infections go on to develop a serious and potentially deadly complication called Hemolytic Uremic Syndrome (HUS). The onset of HUS is typically about a week after symptoms of E. coli infection first appear. Infected individuals generally develop HUS at the same time that their diarrheal symptoms are improving, which may lead to delays in seeking medical help because they believe that they are getting better.
Common signs and symptoms of HUS include extreme fatigue, a loss of pinkish coloring inside the lower eyelids and in the cheeks, and decreased frequency of urination. HUS involves kidney function, and some people who develop the complication will be hospitalized because their kidneys cease to function properly or at all, along with other serious complications. While the majority of people who develop HUS recover from their illness within a few weeks, some people suffer permanent, life-long damage or die.
In the past two years, E. coli outbreaks have been linked to leafy greens (E. coli O157:H7); clover sprouts produced by Chicago Indoor Products (E. coli O103); Fresh Express Sunflower Crisp Chopped Salad Kits (E. coli O157:H7); romaine lettuce (E. coli O157:H7); several brands of flour, including some cookie and brownie mixes (E. coli O26); ground beef (E. coli O103); and ground bison produced by Northfork Bison Distributions, Inc. and sold in the US and Canada (E. coli O103 and O121). There have also been three E.coli outbreaks for which no source was identified.