E. Coli 

There are many strains of E. coli bacteria.  As a result, microbiologists categorize them into more than 170 serogroups and then further break down each serogroup into one or more serotypes. The serogroup is indicated by a number, and the serotype follows and is separated by a colon. The E. coli strain primarily responsible for E. coli-related injury and death is classified as Escherichia coli O157:H7 (E. coli 0157:H7); it belongs to the 0157 serogroup and the H7 serotype. Escherichia coli O157:H7 is a rare variety of E. coli that causes severe damage to the lining of the intestine. Specifically, the acute disease caused by Escherichia coli O157:H7 is hemorrhagic colitis.  Escherichia coli O157:H7 can also result in hemolytic uremic syndrome (HUS), the leading cause of kidney failure in children in the United States.

The Centers for Disease Control and Prevention (CDC) estimated in 1999 that 73,000 cases of E. coli O157:H7 occur each year in the United States. Approximately 2,000 people are hospitalized, and 60 people die as a direct result of E. coli O157:H7 infections and complications. The majority of infections are likely foodborne-related, although E. coli O157:H7 accounts for less than 1% of all foodborne illness.

E. coli O157:H7 bacteria are believed to live in the intestines of cattle but have also been found in the intestines of chicken, deer, sheep, goats, and pigs. E. coli O157:H7 does not make the animals that carry it ill; rather, they are merely the reservoir for the bacteria.

While most E. coli O157:H7 outbreaks have involved ground beef, other outbreaks have involved unpasteurized apple and orange juice, unpasteurized milk, alfalfa sprouts, spinach and water. Outbreak can also be caused by person-to-person transmission of the bacteria in homes and in settings like daycare centers, hospitals, and nursing homes.

Salmonella

Salmonella is one of the most common enteric (intestinal) infections in the United States. Salmonellosis (the disease caused by Salmonella) is the second most common foodborne illness after Campylobacter infection. It is estimated that 1.4 million cases of salmonellosis occur each year in the U.S.; 95% of those cases are foodborne-related. Approximately 220 of each 1000 cases result in hospitalization and eight of every 1000 cases result in death. About 500 to 1,000 or 31% of all food-related deaths are caused by Salmonella infections each year. Salmonellosis is more common in the warmer months of the year.

Salmonella infection occurs when the bacteria are ingested, typically from food derived from infected food-animals, but it can also occur by ingesting the feces of an infected animal or person. Food sources include raw or undercooked eggs/egg products, raw milk or raw milk products, contaminated water, meat and meat products, and poultry. Raw fruits and vegetables contaminated during slicing have been implicated in several foodborne outbreaks. We are involved in representing families of children who have suffered from this bacterium.