WHO: 22 Died Due to E. Coli Bacteria

Until June 5, 2011, Germany has reported the incidence of 1536 cases of EHEC without HUS - namely an increase of 108 cases from the previous day - and resulted in the deaths of six individuals.

In total, 31 cases of HUS - one man died - and 71 cases of EHEC have been reported in 11 European countries, namely Austria, Czech Republic, Denmark, France, Netherlands, Norway, Poland, Spain, Sweden, Switzerland and United Kingdom. Not only in Europe, E.coli disease also occurs in the United States.
WHO explains the Centers for Disease Control and Prevention U.S. have previously reported the occurrence of two cases of HUS, which both deal with the disease E. coli in Europe and brought through the journey. As disclosed WHO last week, E. coli arise from a tension that is rarely found in bacteria.
EHEC is a bacterial strain E. coli is very severe, usually found in the intestines of animals, especially animals feeding / ruminants. According to WHO, EHEC produces toxins, known as "Shigatoxin" or "verotoxin", which can damage blood cells and kidneys.
EHEC disease can be recognized through some of the symptoms, namely the person experiencing abdominal cramps and diarrhea, which may also be accompanied by bleeding. EHEC Symptoms may also include fever and vomiting, says WHO. Most patients affected by EHEC will gradually recover within 10 days.
In a small number of cases, especially in children and the elderly, the disease can be life-threatening diseases, such as HUS that can cause acute renal failure, haemolytic anemia and low levels of platelets.
Meanwhile, Indonesia's Ministry of Health has given guidelines to prevent EHEC and HUS, namely by calling on people to run clean and healthy lifestyle behaviors such as washing hands with soap after defecation (BAB) before eating. Those who have diarrhea accompanied by bleeding or suffering from illness after a trip from Germany and contact with patients, are encouraged to immediately consult a doctor or health worker.
Ministry of Health also warned the five keys to food safety as recommended WHO, namely keep the cleanliness; separate raw materials with cooked food, cook until cooked food; keep food at safe temperatures, and use clean water for washing food.