What source of contamination?
The main reservoirs of these bacteria are cattle and sheep, often asymptomatic carriers, whose droppings can contaminate the environment.
The main route of transmission is alimentary way. Contamination of food of animal origin can occur in particular at the slaughterhouse for meatsduring the skinning or evisceration of animals, or in dairy farming during milking.
Pour plantsthis contamination can occur when manure or effluent from ruminant farms is spread on the soil where the plants are grown, or when contaminated irrigation water is used.
L’drinking water can be contaminated accidentally or because of a drinking water defect.
Finally, contamination can occur during food preparationdue to poor hand hygiene by the person preparing the meal.
Direct transmission is also possible through contact with carrier animals or their droppings, but also from person to person.
Which foods are affected?
Worldwide, the main foods implicated in outbreaks of EHEC infections are minced beef undercooked, dairy products unpasteurized, raw vegetables (salad, young white radish shoots, sprouted seeds) or unpasteurized fruit or vegetable juice,eau of insufficiently processed drink. As flours can also be contaminated, the consumption of raw or undercooked dough has recently been the cause of epidemics.
What consequences for health?
In humans, EHECs are responsible for various disorders, ranging from mild diarrhea to more serious forms, such as haemorrhagic diarrhea and/or kidney damage severe conditions called haemolytic-uremic syndrome (HUS) mainly in young children. In adults, it is called thrombotic microangiopathy (TMA).
Which populations are most at risk?
Populations with a higher than average probability of developing symptoms or severe forms of the disease are children under 15 years old (especially under 5 years old) and the elderly.
How can we limit our exposure as a consumer?
- wash one’s hands with soap when leaving the toilet, before preparing and eating meals, and following handling raw or non-raw foodstuffs;
- carefully wash and peel vegetables if possible, but also fruits and aromatic herbs, especially those eaten raw;
- do not consume raw or undercooked foods intended to be eaten cooked.
For the populations sensibles :
- thoroughly cook (70°C) minced meat and minced meat products;
- avoid the consumption of raw milk and raw milk products (with the exception of cooked pressed cheeses);
- avoid consumption of raw or undercooked flour products.
What is ANSES’s role?
- research mission : ANSES is developing molecular biology methods to rapidly detect bacteria potentially dangerous to humans in food;
- evaluation mission : ANSES carries out risk assessments across the entire food chain, and offers recommendations to professionals, public authorities and consumers.