E.Coli

Verocytotoxin-producing E.Coli was first recognised in the early 1980s. The incidence of this poisoning appears to be low and sporadic in comparison with either salmonellae or campylobcaters. However, the cases reported has increased which suggests that detection methods have improved.

The biggest concern from E.Coli is the low infection dose and the seriousness of the illness, symptoms can range from mild diarrhoea to colitis with severe abdominal pain and bloody diarrhoea. However, death can occur in a small number of people after the infection progresses to Haemolytic Uraemic Syndrome (HUS) a form of renal failure.

How E.Coli occurs

• through faecally-contaminated water
• recreational water
• land grazed by cattle
• animal manures
• animal bedding
• consumption of raw vegetables
• contaminated dust
• beefburgers
• blade tenderised meat (if undercooked)
• meat injected with a marinade (if undercooked).

How can you protect against E.Coli?

• raw foods must be handled in a separate area from cooked foods, unless their processing is separated by time and the area cleaned and disinfected inbetween
• Separate utensils should be used for raw and cooked foods, and if possible, separate staff should be used to hand the two distinct groups
• butchers should take particular care as they tend to handle raw and cooked meat. All potential risks should be identified
• raw meat should not be washed in the catering or domestic environment to prevent cross contamination
• hands should be washed thoroughly when handling raw meat.

How to prevent E.Coli

The Chief Medical Officer has advised that beef burgers should be cooked until the juices run clear and there are no pink bits inside. The FSA complements this by advising caterers to check that processed meat products, such as sausages and burgers are piping hot all the way through.

FREE Guide