A groundbreaking study conducted by the Centers for Disease Control and Prevention (CDC) has revealed that multiple outbreaks of foodborne illness can be attributed to a new strain of E. coli. The research, published recently, found that a specific variant of the bacteria, commonly associated with leafy greens, has been the root cause of continuing enteric illness since late 2016. It is believed that this strain emerged in late 2015 and has been responsible for numerous outbreaks since then.
In order to gain a better understanding of this new strain, scientists analyzed E. coli samples from a major outbreak in 2019, which affected 167 individuals and led to the hospitalization of 85 people across 27 states. They also examined other closely related strains. The study revealed that the new strain had a mutation in an “arsenical resistance operon repressor,” suggesting that it may have a competitive advantage in environments with elevated levels of arsenic, such as soils and water sources.
The significance of this finding is highlighted in the study, which proposes routine screening of enteric bacterial strains for heavy metal resistance determinants, along with the consideration of heavy metal levels in soil during traceback investigations.
Furthermore, the study identified another outbreak associated with this strain in 2020. This particular outbreak resulted in 40 infections and 20 hospitalizations across 19 states. The CDC has classified this strain as a recurring, emerging, or persistent strain, implying that it has the potential to cause acute outbreaks periodically or increase in frequency over months or years.
It is important to recognize the symptoms of an E. coli infection, which typically include severe stomach cramps, diarrhea, and vomiting. While most individuals recover within five to seven days, certain cases can be life-threatening and lead to severe illness.
In conclusion, the CDC’s research sheds light on a new strain of E. coli responsible for foodborne illness outbreaks. This knowledge emphasizes the need for regular screening of bacterial strains for heavy metal resistance and the consideration of heavy metal levels in soil. By understanding the characteristics and potential risks associated with this new strain, we can better protect public health and prevent further outbreaks.
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