The Dangers of E. Coli Bacteria in Beer - Outbreaks, Symptoms, Prevention

The Dangers of E. Coli in Beer

Beer is one of the most popular alcoholic beverages around the world. The fermentation process involved in brewing beer often incorporates bacteria to produce the desired flavors and aromas. However, sometimes harmful bacteria like E. coli can contaminate the beer and cause severe illnesses in those who consume it.

What is E. Coli?

Escherichia coli (E. coli) are bacteria that live in the intestines of humans and animals. There are many different strains of E. coli, and while most are harmless, some can cause serious foodborne illnesses. The types that can cause sickness produce Shiga toxin and are called Shiga toxin-producing E. coli or STEC.

Some examples of harmful STEC strains include:

• E. coli O157:H7 - the most commonly identified STEC in North America
• E. coli O26 - the second most common cause of STEC infection
• E. coli O111 - causes significant outbreaks of illness globally
• E. coli O103 - a prevalent strain that causes severe illness

These harmful E. coli strains can contaminate food and beverages, like beer, during production or handling and cause dangerous infections when ingested.

How E. Coli Contaminates Beer

There are a few ways that E. coli makes its way into beer during the brewing process:

• Infected ingredients - If the water, malt, hops or other ingredients used to make the beer contain E. coli, it can get into the final product.
• Unsanitary equipment - Brewing equipment that is not properly cleaned can harbor E. coli between batches and cross-contaminate beer.
• Infected workers - If brewery workers have E. coli on their hands and do not wash them thoroughly, the bacteria can get into the beer they handle.
• Improper fermentation - Uncontrolled fermentation temperatures can allow E. coli strains to multiply.

Proper safety protocols need to be followed strictly during brewing to prevent opportunities for E. coli contamination.

Symptoms of E. Coli Infection from Beer

Common symptoms of E. coli infections from contaminated beer include:

• Severe stomach cramps and abdominal pain
• Watery or bloody diarrhea
• Vomiting and nausea
• Fever, usually less than 101 F/38.5 C
• Little or no urination
• Pale skin tone

Symptoms typically start 1-8 days after ingesting contaminated beer, often presenting as sudden and severe stomach pain and profuse diarrhea.

Some people, especially vulnerable populations like young children and the elderly, can develop a life-threatening complication called hemolytic uremic syndrome (HUS). HUS results from the Shiga toxins E. coli produce and causes kidney failure, seizure, stroke, coma and death in extreme cases.

Treating an E. Coli Infection

There is no treatment that kills E. coli directly. Care for illnesses caused by infected beer involves:

• Hydration - Replacing fluids and electrolytes lost through diarrhea and vomiting is key.
• Monitoring - Doctors will monitor for signs of HUS, which requires hospitalization.
• Avoiding antibiotics - Antibiotics may increase risk of HUS, so are not recommended.
• Medications - Over-the-counter meds can help control nausea, cramps and fever.

In otherwise healthy adults, symptoms usually resolve within 5-10 days. The very young, elderly and immunocompromised are most at risk of developing severe, life-threatening complications.

Preventing E. Coli Contamination of Beer

Breweries and beer drinkers can take steps to prevent E. coli illnesses, such as:

• Carefully sourcing ingredients from reputable suppliers
• Testing water and ingredients for E. coli prior to brewing
• Sterilizing all brewing equipment thoroughly
• Avoiding unpasteurized or raw beers
• Keeping unfermented beers very cold to prevent E. coli growth
• Cooking beers to 160 F/71 C kills harmful bacteria

Following proper safety and sanitation protocols during the brewing process is critical to keeping beer E. coli free. If you or someone you know becomes ill after drinking beer, promptly report it to your state health department.

E. Coli Beer Infection Outbreaks

There have been various notable outbreaks throughout the years involving E. coli contaminated beer:

The 1993 E. Coli O157:H7 Microbrewery Outbreak

In 1993, there was a small outbreak in the western United States involving a microbrewery. Unpasteurized beer contaminated with the E. coli O157:H7 strain made over 100 people sick across 4 states.

The outbreak was traced back to a specific microbrewery in Oregon. An investigation found that an infected worker who did not wash his hands properly after using the bathroom had cross-contaminated the beer. This highlighted the need for brewery staff health and hygiene policies.

The 2008 E. Coli O111 Outbreak in Japan

In 2008, people across Japan fell ill after drinking beer contaminated with the O111 E. coli strain at various bar/restaurant chains. Over 100 people reported diarrhea, cramps and fever.

The source was traced to contaminated malt produced by a supplier that had recently changed their roasted malt storage process. The new storage conditions allowed E. coli to multiply. This demonstrated the need to audit suppliers safety procedures.

The 2019 Craft Beer Recall for E. Coli

In April 2019, thousands of cases of craft beer from Michigan were recalled due to possible E. coli contamination. The beers may have been exposed to E. coli during transport from the brewery to retail locations.

No illnesses were reported, but the major recall highlighted vulnerabilities in keeping beer safe during distribution. Proper refrigeration and rapid shipping processes are required.

Examples of Infected Beer Pictures

Images of E. coli contaminated beer can help identify what an infection looks like. Some examples include:

Cloudy Beer

Instead of being clear, the beer will become cloudy or hazy from the bacteria multiplying. Yeast and proteins may clump together from reactions with the pathogens.

Particulate Sediment

Sediment flakes, chunks or slimy material can be seen floating or settled on the bottom of the glass or bottle. These particles are clusters of bacteria and yeast.

Bubbly Foam

An overabundance of foamy head while pouring or very bubbly carbonation while drinking can indicate contamination. The bacteria metabolize sugars and produce excess carbon dioxide.

Floating Bacteria Strings

Under a microscope, E. coli can be seen as rod-shaped bacteria linked into long stringy chains floating in infected beer samples.

Off Colors

Instead of the straw, amber or golden hue of untainted beer, contaminated brews may turn unnatural colors like pink, red, green or brown.

Sour or Bitter Flavors

The taste of the beer becomes noticeably funky, sour or unpleasantly bitter. The infection creates lactic acids and other chemicals.

Foul Beer Smells

Infected beer gives off rancid, rotten, eggy or sour dairy-like smells from the metabolic wastes and gases produced by E. coli.

Key Takeaways

E. coli contaminated beer can cause severe gastrointestinal illness if consumed. During the brewing process, the bacteria has various routes to enter into beer through infected ingredients, unsanitary equipment and poor handling.

Breweries must adhere to strict quality control and sanitation measures to prevent outbreaks. Consumers should take caution drinking unpasteurized or raw beers. Understanding how to identify visual and sensory signs of infected beer can help avoid exposure and illness.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.