Escherichia Coli

Escherichia Coli

Escherichia coli is one of the predominant enteric species in the human gut and, as part of the normal intestinal flora, some of these species provide many health benefits to the host; for example, they prevent colonization of the gut by harmful pathogens. However, there are small groups of E. coli, sometimes referred to as enter virulent E. coli, diarrheagenic E. coli, or more commonly, pathogenic E. coli, that can cause severe diarrheal diseases in humans. The most important E. coli stain is E. coli 0157:H7

Escherichia coli exists in the intestinal tracts of people and animals. Meat becomes contaminated during slaughter, when the intestines of animals come into contact with the carcass. Meat that is minced is especially at risk, as the bacteria may be mixed throughout during the process. While other foods, such as unpasteurized foods or water, may also be contaminated, any food is at risk of cross-contamination. Escherichia coli may also be passed on by carriers with poor personal hygiene habits.

The major causes of Escherichia coli food poisoning are poor personal hygiene on the part of food handlers, under-cooked foods and contamination of cooked foods. Cleaning of food preparation area is key, as Escherichia coli bacteria can live on work surfaces for several weeks.

Incubation period: 5 to 10 days, but typically 2 to 8 days.

Duration and type of illness: 2 to 9 days. Causes an infection.

Symptoms: Escherichia coli causes watery bloody diarrhoea, severe dehydration, renal failure and can prove fatal. Usually little or no fever is present.

Control: Good hygiene practices. Extra care must be taken to avoid cross-contamination of cooked and ready to eat food by raw meat. Hamburgers must be fully cooked (75°C) and can never be eaten raw or partially raw at the centre. Check temperature using a probe. Use only pasteurized milk and juice. Food supplier control is important.