2008 Georgia Data Summary 
Hemolytic Uremic Syndrome (HUS) 
HUS Quick Fact: Hemolytic Uremic Syndrome is most detrimental among young children 
 
OVERVIEW 
Hemolytic Uremic Syndrome (HUS) is usually characterized by hemolytic anemia, low platelet count and acute renal failure. 
 It is often preceded by diarrheal illness or respiratory infection. 
 It is often associated with shiga-toxin producing E.coli O157:H7. However, it has also been associated with viruses and other infectious agents such as Clostridium difficile. 
 
DEMOGRAPHICS 
 Consistent with the described epidemiology of HUS, in Georgia, higher rates of disease appear in infants and young children, followed by elderly individuals (Figure 2). 
 In 2008, of the reported cases with known race and ethnicity, 65% of cases were White, 29% were Hispanic and 6% were Black (Figure 3.) 
Figure 2. 
2008 HUS Cases: Gender/Age Group 
 
SURVEILLANCE 
 All Georgia physicians and other health care providers are required by law to report HUS cases to the Georgia Division of Public Health. 
 Nephrologists and Infection Control practitioners are also contacted once per month via telephone or email to inquire about any new cases. 
INCIDENCE 
In 2008, 19 cases of HUS were reported, for a rate of 0.20/100,000 (Figure 1). The incidence of HUS in Georgia has varied from year to year. 
 
# of Cases 
 
8 7 6 5 4 3 2 1 0 
<1YR 1-5YR 6-10YR 11-17YR 18-59YR 60+ YRS 
Age Group 
 
Female Male 
 
Figure 1. Hemolytic Uremic Syndrome Cases and Rate HUS, GA 1997-2008 
 
Figure 3. 2008 HUS Cases by Race/Ethnicity 
 
20 
 
0.25 
 
6% 
 
15 
 
0.2 
 
10 
 
0.15 
 
29% 
 
BLACK 
 
0.1 
 
HISPANIC 
 
5 0 
 
0.05 
 
0 
 
65% 
 
WHITE 
 
# Cases 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 
Rate per 100,000 
 
Year 
 
 IMPACT OF HUS 
Hospitalizations & Deaths 
 Of the 19 cases of HUS reported in 2008, all individuals were hospitalized, some for months. 
 In 2008, 1 HUS patient died. 
 
For more information: 
http://health.state.ga.us/epi/foodborne 
 
PREVENTION & RESEARCH 
Food Preparation Tips 1. Always treat raw poultry, beef and pork as if they are contaminated and handle accordingly: 
 Wrap fresh meats in plastic bags at the market to prevent blood from dripping on other foods. 
 Refrigerate foods promptly; minimize holding time at room temperature. 
 Cutting boards and counters used for meat preparation should be washed immediately after use to prevent cross contamination with other foods. 
 Avoid eating raw or undercooked meats.  Ensure that the correct internal cooking temperature is 
reached, particularly when using a microwave. 2. Avoid using raw (unpasteurized) milk. 
For more information, visit: www.foodsafety.gov 
Hand Washing 1. Encourage careful hand washing before and after food preparation. 2. Always wash hands thoroughly after handling animals (pets, zoo, etc.) or feces of any kind. 
 
FoodNet Projects  Monitoring trends in HUS Epidemiology over time  Interviewing E. coli O157 cases to determine risk factors for the development of HUS.