The investigation of the E. coli outbreak in the Hildale/Colorado City area is drawing to a close. It has been determined that the likely source of the disease was infected animals, followed by person-to-person contact. Several livestock tested positive for the E. coli strain involved in this outbreak. Their owners have been contacted and given guidance to prevent further spread. Tests on water systems, springs, ground beef, produce, and dairy products were negative.There have been no new confirmed cases linked to this outbreak since July 9th, although public health agencies will continue to monitor disease activity in the community.

Disease outbreaks are unpredictable and can occur in any community. This effort has involved the Southwest Utah Public Health Department, Mohave County Department of Public Health, Utah Department of Health, Arizona Department of Health Services, and the CDC. Hundreds of samples were tested and many people were interviewed.

We appreciate the cooperation of the people of Hildale, Colorado City, and Centennial Park with the investigation and their efforts to protect against future outbreaks.

As a reminder, E. coli are common bacteria which can be spread to people when tiny pieces of feces enter the mouth through unwashed hands; contaminated soil, water, and food. Undercooked ground beef and unpasteurized dairy products are especially high risk. Infected animals and manure are also sources of infection. Most types of E. coli are harmless, but some strains are harmful to humans, such as the strain found in this outbreak (E. coli O157:H7).

Health officials continue to encourage following the practices listed below to help prevent infection from E. coli and other diseases:
• Keep sick animals separated from people and consider consulting a veterinarian
• Wash your hands with warm, soapy water
• After contact with animals or exposure to animal feces
• Before and after preparing or eating food
• After using the bathroom and changing diapers
• Before touching anything that enters an infant’s mouth
• Wash produce thoroughly
• Keep raw food separate from cooked food
• Carefully clean all surfaces and objects that have touched raw meat
• Cook meats thoroughly. Ground beef should be cooked to an internal temperature of 160 degrees (use a meat thermometer)

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Photo of Bruce Clark Bruce Clark

Bruce Clark is a partner in Marler Clark. In 1993, Bruce became involved in foodborne illness litigation as an attorney for Jack in the Box restaurants in its E. coli O157:H7 personal injury litigation. The Jack in the Box litigation spanned more than…

Bruce Clark is a partner in Marler Clark. In 1993, Bruce became involved in foodborne illness litigation as an attorney for Jack in the Box restaurants in its E. coli O157:H7 personal injury litigation. The Jack in the Box litigation spanned more than four years and involved more than 100 lawsuits in four states. Since that time, Bruce has been continuously involved in food and waterborne illness litigation involving bacterial, viral, and parasitic agents in settings ranging from large scale outbreaks to individual cases. He has extensive expertise in the medical, microbiological, and epidemiological aspects of foodborne illness cases gleaned from more than a decade of working with leading experts across the country. Bruce frequently speaks to public health groups as well as food industry groups about the realities of foodborne illness litigation and efforts that can help avoid the damage foodborne pathogens inflict.