E. coli and STEC in food

• E. coli (short for Escherichia coli) is a type of bacteria that can be found in the gut of people as well as many animals
• Most E. coli are harmless, but some can cause illness; for example STEC, which is short for shiga-toxin producing E. coli
• STEC can get into soil, water and food from the faeces (poo) of animals, for example from livestock or animal manure

What's the risk?

• STEC can cause a type of foodborne illness called gastroenteritis or 'gastro'
• In some cases (about 10%) it can cause a life-threatening illness called haemolytic uraemic syndrome (HUS). For some people this can lead to long-term kidney disease and some patients may need dialysis and even a kidney transplant
• Anyone can get infected with STEC but young children, the elderly and people with weak immune systems (e.g. cancer patients) are more likely to get seriously ill
• Foods at higher risk of contamination with STEC include ground meat (especially beef mince), salami, unpasteurised milk products, unpasteurised juices, fresh leafy produce and sprouted seeds

Symptoms of illness

• STEC gastroenteritis symptoms usually start 2-10 days after eating contaminated food and include watery diarrhoea (sometimes bloody), abdominal cramps, nausea and vomiting which lasts for 5-10 days
• HUS can develop generally after diarrhoea (often bloody) starts and symptoms include reduced urine (which is often bloody), lethargy, bruising and exhaustion
• In some cases, HUS can lead to kidney failure, high blood pressure, seizures, anaemia and death