Diarrhea (which often becomes bloody) and stomach cramps

Slight fever (often no fever).

Symptoms appear from 1 - 10 days after exposure - usually 2-4 days

It can spread from cattle to people through raw or undercooked meat, unpasteurized milk or contaminated water, or by foods which were contaminated by raw beef products.

Other known sources of infection are consumption of sprouts, lettuce, salami unpasteurized juice, and swimming in or drinking sewage-contaminated water.

An infected person may spread the illness to others by failure to wash hands well after a bowel movement.

E. coli O157:H7 is diagnosed by examining a stool sample.  This requires a special test that is not available in all laboratories.

The diarrhea usually goes away in a few days without treatment.  As with any diarrhea, it is important to drink plenty of fluids to prevent dehydration.

Antidiarrheal agents should be avoided.

Cook all meat, especially ground beef, thoroughly.  Because ground beef can turn brown before disease-causing bacteria are killed, use a digital instant-read thermometer to ensure thorough cooking.  Ground beef should be cooked until it reads at lease 160 degrees Fahrenheit.  Contaminated meat looks and smells normal.

Wash hands thoroughly after handling raw hamburger.

Clean all utensils and surfaces after contact with raw meat.

Drink only pasteurized milk.

Wash fruits and vegetables thoroughly, especially those that will not be cooked.

Wash hands thoroughly; use soap and warm water.  Wash after going to the bathroom or changing a diaper and before preparing or eating food.

Teach children good hygiene habits.