It's a topic we don't often discuss, but it's all around us – commonly referred to as the poop bacteria. This bacterium, also known as Escherichia coli or E. coli, can cause serious health problems. In this article, we'll delve deeper into the poop bacteria, the risks it poses, and how to combat it to prevent infections.

What is the poop bacteria?

The poop bacteria, better known as Escherichia coli (E. coli), is a gram-negative, rod-shaped bacteria that naturally occurs in the intestines of humans and warm-blooded animals like mammals. Most E. coli strains are harmless and play an important role in promoting digestion and producing vitamin K. However, there are certain strains of E. coli that can be harmful and cause infections.

Types of E. coli bacteria

There are various types of E. coli, both harmless and harmful variants. Pathogenic strains can be categorised into groups such as Shiga toxin-producing E. coli (STEC) and enteropathogenic E. coli (EHEC) [1]. One of the most well-known harmful strains is E. coli O157, which is often associated with foodborne outbreaks, especially due to undercooked meat [2]. Other harmful strains include E. coli O104 and E. coli O145.

Transmission and spread

E. coli usually spreads through the faecal-oral route, which means that bacteria from faeces end up in the mouth. This often occurs through contact with contaminated food or water. Raw animal products, such as meat or unpasteurised milk, are particularly risky and can cause an infection. The bacteria can also be transmitted through contaminated water or direct contact with infected people or animals [2]. Cross-contamination in the kitchen is another common source of infection, caused by items like chopping boards or cutlery [3].

Risk factors for infection

Although everyone is susceptible to E. coli infections, certain groups are at increased risk of infection. Young children, the elderly, and people with weakened immune systems are at greater risk of serious complications. Consuming inadequately cooked food, such as raw meat or unpasteurised milk, increases the risk of infection. Poor hygiene, such as insufficient handwashing, can also lead to contamination.

Symptoms of E. coli infection

An E. coli infection can cause a variety of symptoms, including abdominal pain, diarrhoea (sometimes bloody), fatigue, nausea, vomiting, and fever. Initial symptoms usually appear within 1 to 10 days after exposure to the bacterium. In most cases, these symptoms subside after a few days, but more severe infections may take longer to recover from [2].

Complications and consequences

Although most E. coli infections are mild and resolve on their own, some cases can lead to severe complications. One of the serious complications is Hemolytic Uremic Syndrome (HUS), which primarily occurs in infections with the STEC strain. This rare complication can cause kidney failure and other life-threatening conditions. It is therefore important to seek medical attention if symptoms are severe or persistent [2].

Diagnosis of E. coli infection

A doctor can diagnose an E. coli infection through a stool test. A stool sample is tested by the laboratory for the presence of E. coli bacteria and any harmful strains. The bacteria can be cultured to confirm the diagnosis and identify the infection. This is important because it influences treatment and the risk of complications.

Treatment and recovery

The treatment of an E. coli infection typically involves supportive care, such as ensuring adequate fluid intake to prevent dehydration. In most cases, this is sufficient. In severe cases, hospitalisation may be required. Antibiotics can be used against E. coli infections, but are not recommended for some strains, such as STEC. Treatment with antibiotics remains controversial as it is thought to increase the risk of HUS or have no effect on the bacteria [4].

Prevention and control of the poop bacteria

Preventing E. coli infections starts with good hygiene practices, such as regular handwashing and careful food preparation. Cook meat thoroughly, avoid cross-contamination in the kitchen, and be cautious with unpasteurised dairy products. You can choose to only drink pasteurised dairy products.

Disinfection also plays an important role in combating E. coli. This can be done with disinfectants such as HOCl. The use of hypochlorous acid (HOCl) by Watter has been tested effectively against E. coli by independent test agencies. It can be used to disinfect surfaces and process water to prevent an E. coli infection. With Watter's sustainable disinfectant, you can protect yourself against the poop bacteria and other pathogenic bacteria.

Conclusion

Although most E. coli strains are harmless, pathogenic variants can lead to serious infections with health problems as a consequence. It is important to be aware of the risks and take the right preventive measures to avoid infections. Through safe food preparation, good hygiene practices, and awareness of water quality, we can reduce the spread of E. coli bacteria and protect our health.