Undercooked meat: possible infections

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Extract from the article: Escherichia coli encore appelé E. coli est une bactérie courante dans l’intestin humain et celui des autres animaux à sang chaud. Alors que la plupart des souches sont inoffensives, certaines sont pathogènes et peuvent provoquer des maladies d’origin

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Escherichia coli, also known as E. coli, is a bacterium commonly found in the intestines of humans and other warm-blooded animals. While most strains are harmless, some are pathogenic and can cause serious foodborne illness. E. coli infections are generally caused by food poisoning through the consumption of undercooked meat or raw milk.

E. coli is a bacterium that makes up 80% of the intestinal flora, so it is naturally present there. It prevents other strains of pathogenic bacteria (which cause disease) from colonising the intestinal flora and helps to produce vitamin K, which aids blood coagulation. While most strains of E.coli are harmless, some are pathogenic.

Symptoms of infection

Symptoms caused by pathogenic strains of E.coli appear between 3 and 8 days after infection.They include abdominal pain and diarrhoea, which can progress to bloody forms. Vomiting and fever may also occur.At the same time, the toxins produced by these bacteria destroy the lining of blood vessels, causing clotting problems and high blood pressure.In 10% of infected people, these toxins cause serious health problems, characterised by impaired kidney function and a drop in the concentration of blood cells (red blood cells and platelets).

Transmission to humans

E.coli pathogens are mainly transmitted through the consumption of contaminated food.The products concerned are generally raw or undercooked meat, raw milk dairy products and, more rarely, raw vegetable products.Since the natural reservoir of these bacteria is the digestive tract of cattle, contamination can also occur during milking or slaughter.Ruminant faeces in soil, manure and water from ponds or streams are also a possible source of contamination.Human-to-human transmission is also possible, but occurs more rarely. In the majority of cases, it occurs from child to adult, for example when washing an infant.

Prevention

Based on current knowledge, it is not possible to reduce the incidence of these strains in cattle populations. However, tests can be used to determine whether an animal is a carrier of the bacteria. If necessary, the meat can undergo a bactericidal treatment involving heating or irradiation. Although these techniques are effective, they do not systematically guarantee the absence of these pathogenic strains of E.coli in food.

To effectively prevent E. coli infections, strict hygiene practices must be applied throughout the food chain, from producer to consumer.

Elom AKAKPO