Name of acute disease: haemorrhagic colitis
What causes it? Esherichia coli O157:H7 bacterium; it is the most common strain of a group of E. coli called Verocytotoxigenic E. Coli (VTEC). The two names are often used interchangeably.
Symptoms: severe abdominal pain and diarrhoea which is initially watery but becomes grossly bloody. Occasional vomiting. Low-grade or absent fever. Some individuals only exhibit watery diarrhoea. In up to 30 per cent of individuals life-threatening complications can occur. Of these, some 3 to 5 per cent die.
Most vulnerable: the very young, the very old and the immuno-suppressed.
Treatment: Usually self-limiting, lasting an average of eight days.
Infective dose: may be as low as 10 organisms.
Associated foods: undercooked or raw beef burgers, unpasteurised milk, fruit and vegetables.
Consumer advice on prevention: Cook meat thoroughly. Minced meat and beef burgers should be cooked until all pink is gone from the interior and juices run clear.
Refrigerate or freeze all meat products immediately on returning from shopping.
Never let raw meat, or its juices, come into contact with cooked meat or any ready-to eat foods.
Wash hands and utensils after contact with raw foods.
Carefully wash all fruit and vegetables before eating.
Avoid unpasteurised milk and dairy products.
When eating out, check beef burgers are thoroughly cooked.
Wash hands with warm soapy water after using the toilet, changing nappies, and before preparing food.
Source: FSAI: The prevention of E Coli 0157 infection, a shared responsibility).
Safe food helpline: 1 850 404567 (operated by the Food Safety Promotion Board).