THE number of E.coli cases in Scotland has risen amid a huge supermarket sandwich recall.
Shoppers have been warned not to eat a selection of wraps, sandwiches and salads after an outbreak of the nasty gastrointestinal illness landed dozens in hospital.
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Food chiefs are “confident” a type of lettuce found in the sandwiches is behind the outbreak of the bug.
Products stocked in major supermarket chains such as Asda, Sainsbury’s, Aldi, Morrisons and Tesco have been recalled.
Several products from retail pharmacy chain Boots have also been withdrawn from shelves.
Officials from manufacturers such as Greencore Group, Samworth Brothers Manton Wood and THIS! said the move was a “precautionary measure”.
The total number of confirmed cases is now 256 in the UK, including 56 in Scotland.
According to the UK Health Security Agency, all current confirmed cases had symptom onset dates before May 31.
Based on information from 227 cases, 38% were admitted to hospital.
News of the E. coli outbreak emerged earlier this month, with the UK Health Security Agency (UKHSA) warning that 113 people had fallen ill and 37 were hospitalised with a rare strain of the bacteria called Shiga toxin-producing E. coli O145 (STEC).
A STEC infection can cause nasty and sometimes severe symptoms, including diarrhoea that can be bloody, tummy pain and fever.
In serious cases, the infection can damage organs, such as the kidneys.
Dr Colin Brown, Incident Director at UKHSA, said: “Symptoms of infections with STEC include severe and sometimes bloody diarrhoea, stomach cramps, vomiting and fever.
“While diarrhoea and vomiting can have a range of causes, there are simple steps you can take to reduce your risk and risk of infecting others.
“Washing your hands with soap and warm water and using disinfectants to clean surfaces will help stop any further spread of infection.
“If you are unwell, 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. If you are concerned about your symptoms, follow NHS.UK guidance on when to seek help and the steps you can take to avoid further spread to family and friends.”
We revealed the full list of supermarket product recalls.
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