05 Aug 2011
The Centre for Health Protection (CHP) of the Department of Health is investigating a confirmed case of Shiga toxin producing E. coli (STEC) O124:H19 infection. This serotype of the bacterium was identified for the first time by the Public Health Laboratory Services Branch of the CHP in Hong Kong.
A spokesman for the Public Health Laboratory Centre of CHP said, “Bacterial strains belonging to the STEC group have been sporadically detected in Hong Kong. Since June 2011, the CHP has expanded the criterion for notification to include all STECs, in addition to the classical E. coli O157:H7.
“Like E. coli O157, E. coli O124 can produce similar symptoms such as bloody diarrhea. Cases of E.coli O124 infections have been reported in overseas countries in the past.”
The patient of the above case is a 71-year-old woman with underlying illness. She presented with bloody diarrhoea, vomiting, abdominal pain and fever since July 23 and attended the Accident and Emergency Department of Caritas Medical Centre (CMC) on the same day where she was admitted for further treatment.
Her stool specimen grew Vibrio parahaemolyticus in laboratory test. The same specimen later also grew STEC O124:H19.
The patient remained in stable condition. She was discharged on July 26.
The patient had no recent travel history during the incubation period. Her home contacts were asymptomatic. Home visit was conducted by CHP together with the Food and Environmental Hygiene Department with health advice given.
Investigation by CHP continues.
A CHP spokesman said preventive measures for STEC infection are similar to those recommended for other foodborne diseases. The public are urged to maintain good personal and food hygiene:
*Wash hands properly with liquid soap and water before eating or handling food, and after toilet or changing diapers.
*Cook food and boil water thoroughly before consumption. Most foodborne viruses and bacteria (including STEC) can be killed when food is cooked or reheated long enough at sufficiently high temperature. When cooking or reheating, the core temperature of the food should reach at least 75℃.
*Young children, elderly people, pregnant women and persons with weakened immune systems should avoid eating high-risk food, e.g. unpasteurised milk, soft cheese, prepared or stored salads, and cold meats.
*Consult your doctor immediately if you have symptoms of STEC infection, particularly bloody diarrhoea.