Unexplained Outbreak: Increase in EHEC Infections—How Dangerous Is It? What You Need to Know Now

1. What is happening now (Chronology and Overview)

• Mecklenburg-Vorpommern, Germany: The number of confirmed cases has increased to 17. Most patients are children, with several requiring intensive care management. The source of infection is unknown, and investigations are being conducted broadly, including food and animal contact (Reported on August 30, 2025, locally). tagesspiegel.de
  
  

• Elderly facilities in Belgium: Approximately 20 people infected across multiple facilities, with at least 4 deaths. The same type of EHEC was detected in samples, suggesting a possible common source of infection, but it has not been identified. tagesspiegel.deFAZ.NETbelganewsagency.eu
  
  

• Assessment of the Situation in Germany: The RKI announced that there are no signs of a simultaneous increase in other regions, while monitoring the situation closely. The nationwide report for 2025 was approximately 3660 cases by August 27, compared to about 4570 cases in 2024 and about 3440 cases in 2023. tagesspiegel.det-online

2. What is EHEC (Enterohemorrhagic E. coli)?

EHEC is a group of E. coli that produce Shiga toxin (also known as STEC/VTEC), primarily residing in the intestines of ruminants (cattle, sheep, goats, etc.). Humans can become infected through contaminated food (undercooked meat, unpasteurized milk, poorly managed fresh produce or sprouts) or through animal and environmental contact, or via human-to-human transmission. It is characterized by the ability to cause illness with a small number of bacteria. Robert Koch InstituteFederal Institute for Risk Assessment

3. How dangerous is it (Severity and HUS)?

Typical symptoms include watery diarrhea, abdominal pain, and nausea, with severe cases involving bloody stools. Rarely, it can lead to hemolytic uremic syndrome (HUS), resulting in kidney failure or neurological symptoms, with children and the elderly being at higher risk. During the major outbreak in Germany in 2011, approximately 3800 cases were reported, with over 50 deaths. The current outbreak is notable for occurring among vulnerable groups such as children and in elderly facilities, underscoring the importance of early intervention. tagesspiegel.deedoc.rki.de

4. Incubation period and "How to Notice"

The incubation period is an average of 3-4 days (2-10 days). Symptoms typically appear a few days after consuming contaminated food. While some cases are mild, if you experience bloody stools, severe abdominal pain, reduced urine output, or extreme fatigue, it is recommended to seek medical attention promptly. Robert Koch InstituteFederal Institute for Risk Assessment

5. Actual Infection Routes

• Food: Undercooked minced meat, unpasteurized milk, and poorly sanitized fresh produce and sprouts.

• Animal and Environment: Inadequate handwashing after contact with livestock or petting animals.

• Human-to-Human: Infection can occur with a small number of bacteria, potentially sparking institutional outbreaks. Federal Institute for Risk Assessment

6. Comparison with the Major Outbreak in 2011

In 2011, contamination of sprouts derived from Egyptian fenugreek seeds was strongly suspected in Germany, causing numerous HUS cases over a wide area. The current cases have an unidentified cause, and the link between Germany and Belgium remains unclear. However, the same type of bacteria has been confirmed in Belgium, indicating a potential single source. Investigations are focusing on interviews (food history) and genetic analysis. tagesspiegel.de

7. The Current "Unknown" — Why is Identification Difficult?

EHEC can cause illness with a low bacterial load and can spread through cross-contamination during cooking or serving. It is challenging to trace the cause from small leftover samples in homes or facilities, and the several days required for symptom onset can lead to missing meal records. Detection of the same type provides clues to a common source, but without evidence of specific food, preventive general measures take priority. tagesspiegel.de

8. Practical Measures Individuals Can Take Starting Today

Kitchen Hygiene

• Ensure thorough heating to an internal temperature of 70°C for at least 2 minutes (especially for minced and formed meat).

• Use separate cutting boards and knives for raw meat and ready-to-eat foods. After cooking, wash thoroughly with hot water and detergent.

• Strictly manage refrigeration (below 5°C) and freezing. Be cautious of thawing drips.

• Avoid unpasteurized milk and undercooked dairy products. Wash leafy vegetables and sprouts thoroughly. Federal Institute for Risk Assessment