E. coli O157 live in the intestines of healthy cattle without adversely affecting them. Humans are not so lucky. Contamination occurs during butchering if the meat comes into contact with tainted hide or fecal matter. From there, it spreads through contact with unwashed hands and utensils and, in the case of hamburger, when clean meat is combined with tainted meat. Once a person eats contaminated food, it passes through the digestive system to the intestinal tract, where the bacteria create lesions on the intestinal lining.
Symptoms range from mild flu-like symptoms to severe cramping and bloody diarrhea.
The bacteria secrete toxins that can cause hemolytic uremic syndrome, which essentially causes kidney failure in people with impaired immune systems, the elderly and young children. The syndrome, along with dehydration caused by diarrhea, can be fatal. In 1999, it killed two people in Minnesota, both of whom were older than 70. A fast-track approach In the 18 years since E. coli O157 was identified, the Health Department has developed ways to more quickly identify contaminations, track them and begin intervention procedures. To Minnesotans, that means many potential outbreaks are stopped in time to prevent widespread illness.