E. coli: A Food Safety Concern

Escherichia coli is a bacteria more commonly known as E. coli  named for Dr. Escherich, a German researcher who discovered the bacteria in 1885. This bacteria has caused numerous outbreaks of food-borne illness in recent years. E. coli is commonly found in the intestinal tract of animals including humans. It is not uncommon for people to have E. coli bacteria in their intestines. Most strains or varieties of E. coli are not harmful; however, a few strains produce toxins in a person's intestines which cause serious illness. These strains are often referred to as STEC – Shiga Toxin E. Coli. Symptoms of E. coli can include severe stomach cramps, fever, vomiting, and bloody diarrhea.

Sources of E. coli

Since this bacteria is found in the intestinal tract of humans and animals, food, water, and equipment that is contaminated with human or animal waste is the source of infection. People can also become ill after playing with pets or visiting a petting zoo. Ground beef has historically been associated with E. coli illness outbreaks as it may be introduced through the slaughter process. In recent years, there have been outbreaks of E. coli from produce (romaine lettuce, bagged salad, and bean sprouts) uncooked flour, and unpasteurized dairy products. This bacteria can also be spread from an infected person to another through improper food handling.

Prevention and Control Measures

It is important to cook food to the proper internal temperature to control bacteria, like E. coli. Ground beef should be cooked to 155°F in a commercial kitchen (160°F in a home kitchen) and steaks and roasts should be cooked to 145°F. Bacterial growth can be controlled by refrigeration. Raw and cooked meat, dairy products, and produce should be stored in the refrigerator at 41°F or less in a commercial kitchen (40°F or less in a home kitchen). Do not serve raw or undercooked meat or flour-containing products like raw cookie dough.

Avoid cross-contamination when handling raw and cooked foods. Cross-contamination is when contaminants, like E. coli, are accidentally transferred from one surface to another. Examples include placing cooked hamburgers on a plate that was used to hold uncooked hamburgers and not washing your hands after touching raw meat, eggs, or produce. Wash your hands with warm water (minimum 100°F) and soap and scrub for 20 seconds. Dry hands with a single-use towel. Use the towel to turn off the water. Always clean and sanitize surfaces before and after food preparation. Be sure to follow the manufacturer's instructions when using cleaning chemicals.

Thoroughly rinse produce before serving or cooking. Wash produce in a clean and sanitized sink (wash your hands as well) in plenty of running water. Do not soak produce in water. Remove outer leaves, separate sections, and use your hand or a clean scrub brush to loosen any dirt. Be sure to store your washed produce in a clean, sanitized container. Once the produce is washed, it is now considered a ready-to-eat food, so do not use your bare hands to handle it.

Store raw and ready-to-eat food in the proper location in the refrigerator. Ready-to-eat food must be stored on the top shelf and raw meat must be stored on a lower shelf. This prevents any contaminants from dripping onto otherwise safe food.

Keeping basic food safety principles in mind can go a long way to prevent illness from E. coli. Be mindful when storing, preparing, and handling raw foods. Cook food to the proper internal temperature. Wash your hands and surfaces frequently. Finally, stay aware of the latest food recalls. Pay attention to vendor emails and newsletters, follow the news, and check reputable websites such as the FDA's Recall, Market Withdrawals & Safety Alerts website.

Reference

Centers for Disease Control and Prevention. E. coli