Source of E. Coli Outbreak Determined

An outbreak investigation team has confirmed through laboratory reports that potato salad sold on May 22 at a fund-raising event in Shubenacadie appears to be the source of an E. coli 0157 outbreak in the East Hants area.

"The investigation has gone relatively smoothly," said Dr. Fran Galvon, northern region medical officer of health and lead of the outbreak team. "All of the people involved in the investigation, including physicians and members of the community, have been extremely co-operative."

The outbreak team interviewed more than 400 people during the investigation. Laboratory tests and case-by-case analyses confirmed that 39 individuals were infected with E. coli as a result of eating the potato salad. At least nine people were hospitalized. One person died.

The team has been unable to link five cases to the salad plate. These cases are still being investigated. The team will also continue to monitor hospital laboratories for any additional cases of E. coli 0157.

"There is not an ongoing risk to the public," said Dr. Galvon. "There is no reason to believe that there is any more of this potato salad in the community."

The outbreak team consisted of members of the departments of Health, Agriculture and Marketing, and Public Health Services Northern Region.

Food educators will be working with the community to organize food-handler education programs in the Shubenacadie area. Food-handler training is an ongoing program within the province, and up to 4,000 food-handlers are certified each year. Provincial food inspection and food-handler training services were transferred to the Department of Agriculture and Marketing in July 1997.

Those interested in more information on the food-handler education program are asked to contact a regional Agriculture and Marketing office.

E. coli 0157 is caused by eating undercooked meat and contaminated fruits or vegetables. It can also be caused by contamination from raw meats to other foods or from person to person by inadequate hand-washing.

Risks of contracting E. coli 0157 can be reduced by buying meat that has been passed through a meat-inspection program. Nova Scotia has a mandatory program for retail meats.

Cooking meats until all pink is gone and washing all fruits and vegetables prior to eating are strongly recommended. Good hygiene should always be followed when preparing and cooking food. Hand-washing is also important in preventing the spread of E.coli 0157 from one person to another.