There was an interesting development in the science around E. coli O157 reported last week. An article in the British Medical Journal showed that E. coli O157 infection can lead to an increased risk of heart and kidney problems in later years. The discovery of these previously unknown complications emphasises the importance of tackling the risks of E. coli O157 in the food chain to help prevent food poisoning.
This is particularly relevant at the moment, because the inquest into the tragic death of five-year-old Mason Jones from E. coli poisoning in September 2005 has just finished. Mason died after eating school dinners containing meat contaminated with E. coli O157.
The report comes from a major Canadian research programme that examined the long-term health of individuals following the contamination of a municipal water system in Ontario with E. coli O157 and Campylobacter. In total, 54% of people experienced acute gastroenteritis during the outbreak and, when compared to people who weren’t ill, these people were shown to have an increased risk of developing hypertension, renal impairment, and cardiovascular disease.
While it’s well known that E. coli O157 infection can result in serious conditions in vulnerable people, such as haemolytic-uraemic syndrome, this study provides evidence that there are also long-term health risks in symptomatic adults – and emphasises the importance of ensuring the safety of food and water supplies.
E. coli O157 has been responsible for a number of large and serious foodborne outbreaks in the UK, and will continue to be a key priority for us. Following the inquiry into the South Wales E. coli O157 outbreak in 2005, we established our Food Hygiene Delivery Programme to specifically address its recommendations to improve hygiene in food businesses and investigate ways of reducing the transmission and spread of E. coli O157 in cattle. This ‘farm to fork’ approach will be delivered partnership with farmers, the food industry and enforcement community.
But while work is ongoing to help clean up practices in food businesses, it shouldn’t be forgotten that there are a few simple things that we can do at home to avoid food poisoning, and in particular, cooking and preventing cross-contamination are crucial to reducing the risks of E. coli O157.