“ALARMINGLY high” levels of E. coli have been found at beaches and rivers popular with British holidaymakers just weeks before the summer rush.
More than 100 people across the UK have also fallen ill in a food-related outbreak, which has seen at least 37 hospitalised.
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A “do not swim” notice has been issued for St Helen’s Beach in Rosslare, Ireland, after testing revealed the bacteria was present.
A similar warning is in place at Greve de Lecq in Jersey after high levels of E. coli were found in the water.
At least six major rivers have also been caught up in the bacteria storm, with officials urging people not to paddle or punt.
Among them is the River Cam in Cambridge, where E. coli levels were six times the acceptable level.
The River Avon in Hampshire is also on the ‘no-go’ list after government testing showed levels to be more than three times the safe level.
And samples taken from the River Tone at French Weir Park in Taunton, Somerset, were almost five times higher.
The worst two rivers were the Wharfe in Wetherby, West Yorkshire, and the Stour at Friars Meadow, Suffolk.
Samples taken from both showed E. coli levels more than 10 times the safe limit.
In February and March, “alarmingly high” levels of E. coli were found in the River Thames in parts of London.
Tests showed an average of 2,869 E. coli colony forming units (CFU) per 100ml of water – well above the water quality standard of below 1,000 CFU.
The highest level recorded was 9,801 – almost 10 times the safe limit.
Dr Rob Collins, of the Rivers Trust, told MPs last month: “I’m not exaggerating when I say someone is going to die.
“Thousands of children and families will be taking to rivers and lakes at half-term, none of which have bathing status.”
Head of River Action, James Wallace, added: “We are in a tragic situation.
“Everyone should be able to enjoy our rivers and seas without risking their health.”
Water quality in rivers is often poor after it rains as this is when water companies are most likely to release sewage.
Brits are urged to wait at least 72 hours after rainfall before entering the water.
E. coli are a diverse group of bacteria that live in the intestines of humans and animals.
They are normally harmless, but some strains, such as Shiga toxin-producing E. coli O145 (STEC), can make people very ill.
The most common symptoms include stomach cramps, a fever, and diarrhoea that is bloody in about 50 per cent of cases.
Symptoms can last up to two weeks in uncomplicated cases, but infections can be fatal.
‘LIFE-THREATENING’ COMPLICATIONS
Some patients, mainly children, may develop haemolytic uraemic syndrome, which is a serious life-threatening condition resulting in kidney failure.
A small proportion of adults may develop a similar condition called thrombotic thrombocytopaenic purpura (TTP).
STEC is often transmitted by direct contact with an infected animal or where it lives, close contact with an infected person, swimming in contaminated seas, lakes and rivers, and eating or drinking contaminated food and water.
At least 37 people have been admitted to hospital in an E. coli outbreak linked to food between May 25 and June 4, according to the UK Health Security Agency (UKHSA).
There have been 113 confirmed cases, with 81 in England, 18 in Wales, 13 in Scotland and one person in Northern Ireland who believes they fell ill in England.
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Those affected range in age from two to 79, with the majority of cases in young adults.
Experts expect numbers to rise rapidly, but there has been no update since June 6.
The UK typically sees around 1,500 cases of STEC every year.
Owing to the “wide geographic spread of cases”, the agency believes this outbreak is linked to a nationally distributed food item or multiple food items.
The UKHSA said it is working with public health agencies in Scotland, Northern Ireland and Wales, the Food Standards Agency (FSA) and Food Standards Scotland to determine the cause of people’s illness.
Experts say the most likely culprit is a ready-to-eat item that contains dairy.
An expert’s view
Dr Richard Anderson, head of learning and development at the food hygiene experts High Speed Training, said: “The news that food poisoning cases are soaring is deeply concerning.
“A combination of looser checks on imported meat entering the country, combined with budget cuts for local authorities and environmental health standards agencies, has created a food environment in the UK that poses a higher risk to consumers.
“Because of this, it’s important that Brits understand what food types class as high risk, and how to safely prepare and cook them in the home.”
The most common forms of food poisoning in the UK come from raw or undercooked foods.
“E.coli is a potentially fatal infection, particularly in older people. You can prevent it by thoroughly cooking your meat,” he added.
Anyone with symptoms is urged to stay home from work and school, and not to return until 48 hours after their symptoms have stopped.
Trish Mannes, incident director at the UKHSA, said: “If you have diarrhoea and vomiting, you can take steps to avoid passing it on to family and friends.
“NHS.uk has information on what to do if you have symptoms and when to seek medical advice.
“Washing your hands with soap and warm water and using disinfectants to clean surfaces will help stop infections from spreading.
“If you are unwell with diarrhoea and vomiting, you should not prepare food for others while unwell and avoid visiting people in hospitals or care homes to avoid passing on the infection in these settings.
“Do not return to work, school or nursery until 48 hours after your symptoms have stopped.”
People are advised to call NHS 111 or contact their GP surgery if they are worried about a baby under 12 months, a child stops breast or bottle feeding while they are ill, a child under five has signs of dehydration such as fewer wet nappies, and if older children or adults still have signs of dehydration after using oral rehydration sachets.
Read more on the Scottish Sun
Help should also be sought if people are being sick and cannot keep fluid down, there is bloody diarrhoea or bleeding from the bottom, diarrhoea lasts more than seven days or vomiting for more than two days, the UKHSA said.
What are the symptoms of STEC?
Shiga toxin-producing Escherichia coli can cause gastrointestinal illness that can become severe.
The most common type of STEC in the UK is O157, according to a 2017 report by Public Health England.
Some people who are exposed to STEC do not become ill. Others develop stomach cramps and bloody diarrhoea.
Symptoms can also include vomiting, fever, and chills.
In severe cases, the infection can damage organs, such as the kidneys.
Symptoms can appear anywhere from one to ten days after exposure but usually appear around three to four days after exposure.
Most of those affected by the bug will get better without treatment within a week. Sufferers are advised to drink plenty of fluids to stay hydrated.
Are you at risk of getting it?
People can become infected by:
- Eating contaminated food
- Contact with infected animals either directly or through inadvertent contact with animal faeces, for example at farms, petting farms and campsites
- Contact with other people who have the illness (through inadequate hand hygiene after using the toilet, before food handling – particularly in households, nurseries, infant schools, or both
- Drinking water from inadequately treated water supplies
- Swimming or playing in contaminated water such as ponds or streams
STEC are very infectious because very few bacteria are needed to cause illness.
This means that disease can spread easily within families and in other settings such as day nurseries, primary schools, nursing homes and hospitals where there are young children and others who might have difficulty keeping clean.
How can you protect yourself from STEC?
An STEC infection can be prevented by taking the following precautions:
- Cook all minced meat products (burgers, meatloaf, meatballs) thoroughly, until the colour is the same all the way through, and no blood runs from them
- Ensure refrigerators are working correctly – bacteria grow more quickly at temperatures over 4oC
- Only leave cooked foods, meat and dairy products out at room temperature for a short time
- Store uncooked meats below-cooked meats and salad vegetables to avoid dripping juices onto ready-to-eat food
- Store uncooked and cooked meats on different plates, and avoid all contact between raw and cooked meats
- Thoroughly wash all salad vegetables and do not prepare them with utensils that have also been used for raw meat
- Children and the elderly who are particularly susceptible to the severe effects of STEC should avoid eating or drinking unpasteurised dairy products
- People who have been ill should not prepare food for others for at least 48 hours after they have recovered
- Boil any drinking water if you are unsure of its source
- Do not swim in water that you think may be contaminated by cattle and sheep in nearby fields
- Wash your hands thoroughly after using the toilet (or helping others including changing nappies), handling raw meat, before meals and after contact with animals
Source: PHE