The Health Protection Agency (HPA) sent out an early warning this year about the hazards of infections such as E. coli as a result of visiting farms. In the form of a flyer, the HPA provided information on prevention and good hygiene on farm visits and at petting zoos, as well as links to further information for schools and teachers planning such visits.

Since we’re having a particularly good summer, we’re sure many of you would have visited farms, nature parks or zoos or are planning to do so soon. We can only hope that good hygiene will be able to stop E. coli from having a good summer as well.

Most strains of the bacteria E. coli (Escherichia coli) occur normally in the intestine of humans and warm-blooded animals, and not are harmful. However, some strains have the ability to cause disease in humans through the presence of specific virulence factors. Some of these strains of bacteria e.g. E coli O157 produce a toxin that irritates the intestinal lining, causing symptoms such as vomiting, severe cramps and mild to bloody diarrhoea. It particularly affects those with weak immune systems and young children under the age of 5 most severely, leading to complications such as kidney failure.

So far, there have been no horror stories of E. coli outbreaks this year, and official data on summer infections will be available towards the end of the year. Every few years, there are outbreaks of the disease, but these are usually non fatal. Just stop to consider the below facts; it is clear the bug still remains a great problem for the farming and meat industry:

• 900 is the average number of cases of E. coli infections through out the UK every year

• 21 people died after eating meat from a butcher in Lanarkshire in Scotland in 2006

• In August 2009, 36 people were affected by E. coli after visiting Godstone Farm in Surrey

E. coli can be picked up from just about anywhere, but some like the E. coli O157 particularly from farms because they usually live in guts of live in the guts of ruminant animals like cows, sheep and are passed out in their faeces. The bacteria thrive there. and immediately contaminate things like meat or foods that have come in contact with it. To contain this, scientists Aberystwyth University's Institute of Biological, Environmental and Rural Sciences (IBERS) have just announced that they are trying to develop natural chlorophyll-based markers to be added to animal feed. The animals entering abattoirs (or slaughter houses) will be fed this food, so that when their carcasses are screened using fluorescent imaging, they will be able to identify which ones are contaminated by animal waste. Once evidence of contamination is found, they can be tested for E. coli.

It is expected such tests will become the norm for the industry in the near future and newer faster tests and cures are being developed to deal with this bacteria. Until then, make sure to clean your hands thoroughly with soap and dry your hands completely after petting farm animals or going anywhere near them. Cook your meat thoroughly (at least 70˚C), avoid raw or unpasteurised dairy products and prevent cross contamination by washing work tops and chopping boards.

Do share your stories on this blog if you or anyone you known has been affected by the bug.

Also, ask your GP for more information on E Coli or view the HPA’s guideline flyer here.