The classification of strains of the bacteria responsible for serious forms of infection has just been reviewed.
- Certain Escherichia coli bacteria can be responsible for sometimes severe foodborne infections, mainly in young children, the elderly or immunocompromised.
- ANSES has updated its classification to take into account the virulence of the different strains and improve their monitoring.
- It is also possible to prevent the risk of infection by respecting the rules of hygiene and consumption of certain foods when preparing meals.
Most Escherichia coli (E. coli) strains are harmless. However, some – such as enterohaemorrhagic E. coli (EHEC) – can be pathogenic and cause digestive disorders ranging from mild diarrhea to severe kidney damage called haemolytic uraemic syndrome (HUS). ANSES has just reviewed the classification of the strains of the bacterium responsible for serious forms of infection and reminds us on this occasion of the right actions to protect against it.
E. coli strains: a new classification according to their virulence
ANSES has updated the classification of pathogenic E. coli strains according to their virulence potential, based on the most recent data from cases of HUS in children and adults. The previous one was based only on infantile cases.
The new classification proposes four groups of pathogenic strains according to their virulence, namely “their ability to induce serious clinical forms” such as bloody diarrhea and HUS. The main victims of the latter are young children (under 5 years old), the elderly or immunocompromised. Indeed, there are approximately 140 cases of infantile HUS per year.
“This classification will allow the Directorate General for Food (DGAL) to update the monitoring criteria to be implemented in the agri-food sectors”assures the agency in its communicated.
E. coli: the right gestures in the kitchen to avoid poisoning
“EHEC is mainly transmitted through food. In France, the foods most often implicated in epidemics of EHEC infections are ground beef, eaten raw or undercooked, and cheeses made from raw milk. flours can also be contaminated, the consumption of raw or undercooked pizza dough was at the origin of an epidemic in 2022″reminds ANSES.
Several gestures make it possible to avoid food poisoning when these dishes integrate our menus. To reduce the risk of foodborne E. coli infections, it is recommended when preparing meals to:
- wash your hands regularly with soap: do not forget to do so when leaving the toilet, before preparing, eating meals or after handling raw or uncooked foodstuffs;
- carefully wash all fruits and vegetables, as well as kitchen utensils;
- do not consume raw or undercooked foods intended to be eaten cooked.
For the populations most sensitive to the bacteria such as children, the elderly or immunocompromised, care must be taken:
- to thoroughly cook (70°C) minced meat and minced meat products;
- to avoid the consumption of raw milk and raw milk products;
- refrain from eating raw or undercooked flour-based products (cookie dough, etc.).
