Cases of deadly E. coli food poisoning surged by nearly 80 per cent in a year, new official figures show — with six Britons confirmed to have died from the infection.
The UK Health Security Agency (UKHSA) reported 2,063 confirmed instances of Shiga toxin-producing E. coli (STEC) in 2022, up from 1,151 the year before.
STEC is one of the most dangerous forms of food-borne E. coli, capable of causing life-threatening kidney failure and rare clotting complications.
Alongside the deaths, 399 patients were hospitalised in England due to severe symptoms, requiring urgent medical attention.
In their latest annual report UKHSA linked many of the cases to four outbreaks traced to contaminated beef, salad leaves and dairy products.
The most common culprit was the O157 strain of STEC, with 762 incidents recorded—more than double the previous year’s total and the highest level seen in nearly a decade.
Among patients with known outcomes, one in three infected with the O157 strain—233 in total—required hospital treatment.
Thirteen of those hospitalised went on to develop haemolytic uraemic syndrome (HUS)—a serious complication that can cause life-threatening kidney damage.
The UK Health Security Agency (UKHSA) reported 2,063 cases of Shiga toxin-producing Escherichia coli (STEC) infection in 2022, the latest annual report from the body
Children under five are most at risk, as their immune systems are still developing and their kidneys are more vulnerable to damage from the bacteria’s toxins.
Tragically, three patients who developed HUS from an O157 infection died as a result.
A single mass outbreak accounted for 200 cases of O157 STEC, UKHSA said, however this alone didn’t account for all the observed increase.
While health officials acknowledged that part of the rise was likely due to the end of Covid restrictions—which had also helped limit the spread of E. coli—they said this alone could not explain the full scale of the increase.
Changes in reporting methods could be a factor, the added.
Other theories include a rise in the number of people vulnerable to severe illness, such as those who are obese.
It may also be the case that more shoppers are opting for prime sources of the bug, such as lettuce, either via ready made sandwiches or bagged salads.
Studies suggest leafy greens are responsible for half of all E.coli outbreaks.
This UKHSA chart shows the rate of STEC infections caused by the O157, 2022 recorded the highest rate of cases in almost a decade
Symptoms of Shiga toxin-producing E.coli include severe diarrhoea and vomiting, according to the UK Health Security Agency
Experts believe lettuce’s texture can make it more prone to host the bacteria and fact it’s often not cooked, which would usually kill off bugs, increases the risk.
UKHSA has also pinned some of the STEC cases recorded in 2022 on warm wet weather creating the ‘ideal’ breeding ground for the pathogen to spread.
‘Prolonged periods of heat’, including temperatures of 40 degrees Celsius ‘followed by high rainfall’ likely caused contaminated soil to be mixed with water and spread over crops, it added.
The increased spread of the bug is also concerning after research published earlier this year suggested E.coli—including STEC strains—may be to blame for a disturbing rise in colon cancer cases in under 50s.
Experts found traces of colibactin, a cancer-linked toxin which is produced by certain strains such as non-0157 STEC, lurking in tumours from patients under 40.
Symptoms of STEC vary from mild to bloody diarrhoea with vomiting, fever and stomach cramps are other tell-tale signs of an infection.
In severe cases, the bug can cause HUS, as well thrombotic thrombocytopaenic purpura (TTP) a rare, life-threatening blood disorder.
Most of those sickened with the bug will get better without NHS care within a week, though symptoms can last up to a fortnight.
Health officials say taking antibiotics and antidiarrheal drugs is not generally recommended for STEC.
This is because of the potential of increasing the risk of suffering complications such as HUS, as the drugs’ impact on the bacteria can lead to an increased build-up of toxins.
STEC is primarily spread by eating contaminated foods, such as improperly washed or prepared raw vegetables, cheese and undercooked minced meats.
Such foods run the risk of STEC contamination as the bacteria can easily leap from tainted worksurfaces or from infected people preparing food who haven’t washed their hands properly.
