E. coli O157 outbreaks in the United Kingdom: past, present, and future

Abstract

This review describes Escherichia coli O157 outbreaks in the United Kingdom, beginning from the first, in the 1980s, to those recorded in 2013. We point out that the United Kingdom differs from other countries, particularly the United States, in that it has had a considerable number of outbreaks associated with butchers, but very few caused by contaminated burgers. Two of the butcher-associated outbreaks (in central Scotland in 1996 and South Wales in 2005) were very large and are considered here in detail; the reviewer conducted detailed investigations into both outbreaks. Also considered is the very large outbreak that occurred in visitors to an open farm in Surrey in 2009. Detailed descriptions of some milk-borne outbreaks and incidents connected with camping and childrens’ nurseries have been published, and these are also considered in this review. Large outbreaks in the United Kingdom have sometimes led to policy developments regarding food safety, and these are considered, together with public reactions to them, their health effect, and their value, as examples to follow or eschew in terms of the procedures to be adopted in response to incidents of this kind. Regulatory and legal consequences are also considered. As a wise man said, making predictions is difficult, particularly about the future. This review follows this position but points out that although human infections caused by E. coli O157 are rare in the United Kingdom, their incidence has not changed significantly in the last 17 years. This review points out that although a response to an outbreak is to say “lessons must be learned”, this response has been tempered by forgetfulness. Accordingly, this review restricts its recommendations regarding outbreaks to two: the crucial importance of a rapid response and the importance of experience, and even “gut feeling”, when an inspector is evaluating the safety of a food business.

Shiga Toxin–ProducingEscherichia coliO157, England and Wales, 1983–2012

“…After a large STEC O157 outbreak in central Scotland in 1996 ( 8 ), specific interventions were implemented throughout the entire United Kingdom in catering, retail, and meat hygiene sectors to reduce the risk for infection. These included butchers’ licensing, legislation, and enforcement of Hazard Analysis and Critical Control Point systems; amendment of the Food Standards Agency Code of Practice; and introduction of the Clean Livestock Policy, which aimed to reduce contamination by feces or mud on the coats and fleeces of animals for slaughter ( 24 ). The effectiveness of these policies was apparent through the shift in causes of outbreaks presented in this study; after their implementation, outbreaks caused by cross-contamination from raw meat clearly declined.…”

Efflux pump inhibitors of clinically relevant multidrug resistant bacteria

“…Though only some serotypes are pathogenic, it is the most common causative pathogen of urinary tract infections worldwide. A serious emergence of food‐ and water‐borne infections (such as that with O157:H7) and enterohaemorrhagic E. coli (O104:H4), as well as the worldwide pandemic clone O25:H4ST131 with multidrug‐resistance phenotype virulence genes, constitute a serious threat to public health …”

The Assessment of Food Safety Culture: An investigation of current challenges, barriers and future opportunities within the food industry

“…Food businesses are complex sociotechnical systems as seen from the 587 study by Nayak and Waterson (2016). Although processes may appear to be simple 588 (e.g., beef production), they go through many steps (e.g., health screening of cows, 589 cleaning, processing, packaging and transportation) and involve a large range of 590 care-processes (e.g., prevention of cross-contamination, working under sterile 591 conditions, temperature control, regular change of clothing, using gloves) 592 (Pennington, 2014). Food safety culture would vary based on the "characteristics of 593 the work tasks, locations, people involved, etc."…”