Also called

  • HUS


  • E. coli are normally found in the gut of warm-blooded animals.
  • Many types of E. coli are harmless, but some produce toxins (poisons) that can cause gastro.
  • One of these types of E. coli is known as ‘shiga toxin-producing E.coli’ or STEC.
  • Symptoms of STEC infection include diarrhoea, stomach pain, nausea, vomiting and fever.
  • Humans can be infected with STEC by having close contact with farm animals, eating undercooked beef, drinking unpasteurised milk or drinking or swimming in contaminated water.
  • You can prevent STEC infection by cooking raw meat thoroughly, avoiding unpasteurised meat and milk, washing hands (and implements) after handling raw meat and after having contact with animals.

Escherichia coli (E.coli) are common bacteria, normally found in the gut of warm-blooded animals. There are many types of E.coli bacteria, most of which are harmless.

However, some types of E.coli produce toxins (poisons) that can cause gastroenteritis (gastro). One of these types of E.coli is known as ‘shiga toxin-producing E.coli’ or STEC. 
This type of E.coli may also be called VTEC (verotoxin-producing E.coli) or EHEC (enterohaemorrhagic E.coli).

Symptoms of STEC infection

The symptoms of STEC infection can include:

  • diarrhoea that may have blood in it
  • abdominal pain
  • nausea and vomiting
  • mild fever.

It usually takes between two and eight days after the bacteria are taken in by mouth for the first symptoms to appear. Symptoms can last five to 10 days. They can be severe in children, the elderly and people with reduced immunity. 

In children aged less than five years, infection may lead to haemolytic uraemic syndrome (HUS).

Causes of STEC infection

STEC are found in the gut of cattle. They can also be present in the gut of humans without causing illness. Humans can be infected with STEC as a result of: 

  • eating undercooked beef, in particular ground or minced beef 
  • drinking raw (unpasteurised) milk 
  • close contact with a person who has the bacteria in their faeces 
  • drinking contaminated water 
  • swimming or playing in contaminated water 
  • contact with farm animals.

Other known sources of the bacteria have included lettuce, spinach, sprouts, salami and fruit juices.

Diagnosis of STEC infection

To find out if you have a STEC infection, your doctor will ask you for a stool (faeces or poo) sample for testing. If the results show that you have STEC, the doctor will be able to provide advice and appropriate treatment. In Victoria, they will notify the Victorian Department of Health and Human Services. 

Prevention of STEC infection

To help prevent infection with STEC: 

  • Be sure to wash your hands properly, especially after handling raw meat.
  • Do not handle raw and cooked foods with the same implements (such as tongs, knives and cutting boards), unless they have been washed thoroughly between uses. 
  • Do not drink unpasteurised milk. 
  • Thoroughly cook raw meat. 
  • Do not eat minced meat if any part of the meat is still pink.
  • Prevent children from eating meat products, such as salami, which have not been pasteurised or cooked.
  • Do not drink untreated water that comes directly from lakes or rivers as it may be contaminated. 
  • Thoroughly wash hands after handling animals. 
  • Thoroughly wash all fruit, vegetables and salad ingredients intended to be eaten raw.

To prevent the spread of STEC infection:

  • Keep children home from school, childcare or kindergarten until 24 hours after diarrhoea has ceased.
  • If you are a food handler, childcare worker or healthcare worker, do not work until 48 hours after diarrhoea has ceased.
  • Avoid preparing food for others while you are unwell.
  • Clean bathrooms and other surfaces regularly.

Where to get help


More information


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Preventing infections

Childhood infections

Animal to human infections

A-Z of infectious disorders

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This page has been produced in consultation with and approved by: Department of Health and Human Services - RHP&R - Health Protection - Communicable Disease Prevention and Control Unit

Last updated: July 2018

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