MASSIVE levels of potentially killer E.coli have led to a “don’t punt here” warning signs on the river near Cambridge University.
The harmful bacteria on the River Cam at Sheep’s Green – where students pole their punts – is six times above the approved level.
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It was declared an official safe spot for swimmers and boat users, weeks before.
Some punt crews have claimed to become violently ill after coming into contact with the river water.
To the embarrassment of the authorities, it was named as one of the government’s new safe bathing water sites on 13 May.
The Environment Agency revealed today that the E. coli in the river is around six times higher than what is considered acceptable.
Terry Macalister, from the Friends of the Cam group, said “We were opposed to the whole idea that this should be called a designated bathing area because we feared that could only encourage people to swim here.
“Now we know absolutely for certain that there’s a health danger from actually swimming here.
“I used to swim here every day, it was one of my great pleasures in the summer.
“But a number of groups have been taking tests and clearly began to show that the river was heavily polluted, so I’ve stopped swimming here.”
Punting, a tradition going back centuries, plays a vital role in Cambridge’s tourism industry and operators fear water pollution will put off visitors.
Their staff are encouraged to use sanitisers and customers are urged not to put their hands into the water.
Campaigners blame the pollution in sewage coming from an Anglian Water plant.
“No doubt some of it is agricultural run-off from animals further up the river, but undoubtedly some of it is sewage,” said Mr Macalister.
Anglian Water said: “We will be carrying out a source apportionment study in 2025 to determine what is contributing to the poor water quality at Sheep’s Green, which will help us and other stakeholders on the River Cam to funnel any investment towards the most effective solutions.”
The testing comes after Sheep’s Green was among 27 sites in England to be given designated bathing status last month.
Under the designation, the Environment Agency will monitor the site during the bathing season, which runs from 15 May to 30 September.
The first test – a ‘pre-season’ test – was conducted at Sheep’s Green on 8 May. It found 2,700 E. coli colonies per 100ml and 240 intestinal Enterococci colonies per 100ml.
A second test, conducted on 15 May, found the levels of E. coli colonies had dropped to 2,400 per 100ml, but the level of intestinal Enterococci colonies per 100ml had risen to 460.
A test on 24 May found 5,900 E, coli colonies per 100ml and 2,700 intestinal Enterococci colonies per 100ml.
The Environment Agency takes up to 20 water samples at each of England’s designated bathing sites during the water bathing season.
The tests look for bacteria that indicates whether there is faecal matter in the water.
Bathing waters can be classified as “excellent”, “good”, “sufficient” or “poor”.
The agency will assess whether action is needed to cut pollution levels.
What are the symptoms of STEC?
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
How concerning is this outbreak?
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.
Bacteriologist and food safety expert Prof Nicola Holden said: “Any outbreak of STEC is a concern because it is a serious, notifiable pathogen that can cause severe and sometimes fatal disease.”
The bug tends to more seriously affect young children, she explained, with symptoms ranging from diarrhoea and vomiting to bloody diarrhoea and haemolytic uremic syndrome (HUS) – a rare kidney condition.
As to whether we can expect to see more people fall ill with STEC, Prof Holden said: “It depends on how long the outbreak has been going for.
“UKHSA have said they expect the numbers to increase as they continue with detection.”
She said case numbers will depend on the source of infections.
The outbreak might last longer if it’s related to a perishable product, but it may be “more prolonged” if it’s tied to a product with a longer shelf life.
“UKHSA will be working with colleagues from different public bodies, including our excellent food standards agencies to identify the source,” Prof Holden added.
It comes after people suffering from diarrhoea and vomiting were told to stay at home.
And a man’s bowel exploded after he coughed and sneezed at the same time.