26 Oct Food Safety – E. Coli

Food Safety – E. coli

Escherichia coli (E. coli) are bacteria normally found in the intestines of people and animals. Most strains are harmless, but certain Shiga toxin-producing E. coli (STEC) can cause serious foodborne illness. E. coli O157:H7 is one of the best-known STEC strains.

Food-service employees can help prevent E. coli infections through proper cooking, handwashing, sanitation, prevention of cross-contamination, and safe food handling.

Guide for Discussion

How E. coli Spreads

People can become infected by consuming contaminated food or water or through contact with infected people, animals, or contaminated surfaces.

Potential sources include:

• Raw or undercooked ground beef.
• Unpasteurized milk and dairy products.
• Unpasteurized juices or cider.
• Contaminated raw fruits and vegetables, including leafy greens and sprouts.
• Contaminated water.
• Contact with animals or their environments.
• Cross-contamination between raw foods and ready-to-eat foods.
• Infected food handlers who do not properly wash their hands after using the restroom.

Because only a small amount of harmful E. coli may be necessary to cause illness, good hygiene and food-handling practices are essential.

Symptoms

Symptoms of STEC infection typically begin several days after exposure and may include:

• Severe abdominal or stomach cramps.
• Diarrhea, which may become bloody.
• Vomiting.
• Sometimes a low-grade fever.

Most people recover within about a week, but some infections can become severe.

A serious complication known as hemolytic uremic syndrome (HUS) can occur and may result in kidney failure. Young children, older adults, and people with weakened immune systems may be at increased risk of severe illness.

Employees experiencing symptoms of a foodborne illness should notify their supervisor and follow applicable employee health and food-service requirements before handling food.

Cook Ground Beef Safely

Ground beef should be cooked to a safe internal temperature.

• Cook ground beef to an internal temperature of at least 160°F (71°C).
• Check temperature with a properly calibrated food thermometer.
• Insert the thermometer into the thickest portion of the food as appropriate.
• Do not rely on the color of the meat or juices to determine whether ground beef is safely cooked.
• Keep raw meat separated from cooked and ready-to-eat foods.

Prevent Cross-Contamination

Raw meat and contaminated surfaces can transfer bacteria to foods that will not receive additional cooking.

• Use separate cutting boards and utensils for raw meat and ready-to-eat foods when appropriate.
• Clean and sanitize food-contact surfaces after preparing raw meat.
• Keep raw meat below ready-to-eat foods during refrigerated storage to prevent dripping.
• Never place cooked food on an unwashed plate or surface that previously held raw meat.
• Wash reusable utensils and equipment appropriately between uses.
• Keep wiping cloths and sanitizing solutions properly maintained.

Wash Your Hands

Proper handwashing is one of the most important methods of preventing foodborne illness.

Wash hands thoroughly:

• After using the restroom.
• Before preparing or handling food.
• Before putting on gloves for food preparation.
• After handling raw meat.
• After touching garbage or contaminated equipment.
• After coughing, sneezing, or touching the face or hair.
• Whenever hands may have become contaminated.

Use soap and clean running water, scrub hands thoroughly, rinse, and dry them using an appropriate sanitary method. Gloves are not a substitute for proper handwashing.

Handle Produce and Beverages Safely

• Wash produce as required before preparation or service.
• Prevent raw meat and its juices from contacting produce.
• Use only pasteurized milk and dairy products in food-service operations where required.
• Use pasteurized juices or products from approved sources as required.
• Obtain food and beverages only from approved and reputable sources.
• Follow applicable refrigeration and temperature-control requirements.

If Illness Is Suspected

Employees should not attempt to diagnose or treat suspected E. coli infection themselves. Anyone experiencing severe or bloody diarrhea, significant dehydration, or other serious symptoms should seek appropriate medical care.

Food-service employees who have vomiting, diarrhea, or a diagnosed foodborne illness must promptly report the condition to management and comply with applicable restriction or exclusion-from-work requirements.

Remember

Preventing E. coli contamination requires attention at every stage of food handling. Cook ground beef to at least 160°F, prevent cross-contamination, wash hands properly, use pasteurized products, and never handle food when illness makes it unsafe to do so.