White = 1.4
Nonwhite = 1.6

Female = 2.0
Male = 1.8

Escherichia coli O157:H7 infection is a bacterial disease usually transmitted through raw or undercooked foods of animal origin or foods cross-contaminated by animal products or feces. It has most commonly been associated with raw or undercooked hamburger. Outbreaks have also been attributed to unwashed produce, unpasteurized juices, and swimming in or drinking untreated surface water. It can also be transmitted person-to-person and is a special concern in the daycare setting.

There were 107 cases of E. coli O157:H7 reported in Indiana in 1999, which marks an 18% increase from the previous year (Figure 1). Incidence of disease was greatest during the summer and early fall months, as seen in Figure 2.

There was little difference in rates of E. coli O157:H7 infection by sex. Age-specific rates were greatest among children aged one to four (4.9), which highlights the increased risk for transmission in daycare centers (Figure 3). Transmission in daycare centers can be avoided through exclusion of children with diarrhea and good handwashing practices.

Among counties with at least five cases reported, the incidence rate was highest in Steuben (18.2), Hamilton (5.5) and Elkhart (3.2) counties (Figure 4).

There were no outbreaks of E. coli O157:H7 infection reported in Indiana in 1999.

It is recommended that all clinical laboratories routinely screen all stool specimens for sorbitol-negative E. coli. Lack of sorbitol fermentation in E. coli is a biochemical marker for the O157:H7 type. The ISDH requests that clinical laboratories submit all sorbitol-negative E. coli isolates to the ISDH Laboratories for free confirmation and subtyping services.

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