Every August 19, the National Day of Fight against Hemolytic Uremic Syndrome (HUS) is commemorated, in honor of Dr. Carlos Gianantonio, a master of Argentine Pediatrics, born on August 19, 1926.
Due to his classic description of Hemolytic Uremic Syndrome in the international literature, and his subsequent work in the characterization of the syndrome and in clinical research, this date was proclaimed in his honor.
HUS is the leading cause of acute renal failure in infants and young children in our country, and the second cause of chronic kidney disease.
What is Hemolytic Uremic Syndrome?
Hemolytic Uremic Syndrome (HUS) is a disease transmitted by the ingestion of water or food contaminated by a strain of bacteria called Escherichia Coli that produces a very potent toxin.
Initial symptoms are watery diarrhea that later becomes bloody, vomiting, fever and may continue with acute renal failure, hemolytic anemia, thrombocytopenia, decreased urine output, hypertension and neurological symptoms.
From the time the contaminated food is ingested until the onset of diarrhoea, 3 or 4 days can pass. The bacteria is found in the large intestine of some cattle, sheep, pigs and other animals. There are also some people who have it in their intestine and can transmit it due to poor hand hygiene. The treatment for this disease is only symptomatic; as there are no vaccines, the most important thing is prevention.
The bacteria survives three months at refrigerator temperature and six months in a freezer. It survives at a pH below 4.
How is it transmitted?
- By ingestion of contaminated water or food.
- Through contact with people or animals carrying the bacteria.
- By bathing in contaminated water or poorly chlorinated pools.
- The main route of transmission is raw and contaminated meat. It is therefore important to pay particular attention to ensure that the meat is well cooked, has a uniform colour and does not release juices.
Why is minced meat so risky?
During the slaughter of animals, faeces from the intestine can splash onto the carcass, contaminating the meat on the outside. When minced, the bacteria move from the surface of the meat to the inside of the product and find a suitable medium to facilitate their reproduction, making it an ideal vehicle for spreading the disease. For this reason, it is essential to subject hamburgers, fillings or meatballs to cooking at 75º C until the pink juices disappear in order to eliminate the bacterial load.
How to prevent it?
Effective prevention against this disease is essential, as there are no vaccines available and in some cases the disease can be fatal.
That is why these tips are important:
- Wash your hands frequently with soap and water.
- Make sure the food is well cooked and does not release juices.
- Avoid cross contamination by separating raw and cooked foods.
- Always wash all food before eating it.
- Use potable water for drinking.
- Consume pasteurized milk and dairy products and maintain the cold chain of all perishable foods.
- Do not bathe in contaminated waters.
