SAFETY TOPIC 67

E. Coli: Food

Safety Precautions

Safety Management System 2007

SMS ST015 2007

In the past few years, a bacteria named E. Coli has become a household name. As a company we have never had an outbreak of this disease, but as a caterer we must know what it is, the causes and preventative methods, so we can continue to make that statement.

E. Coli is a bacteria that comes in many strains and normally lives in the intestines of humans and other warm-blooded animals without causing disease or illness. However the strain called E. Coli 0157:H7 is different. This strain, first linked to human illness in 1982, produces a dangerous toxin (poison) which is very harmful to humans.

Anyone can contract E. Coli, but elderly people and those under five years of age appear more likely to develop serious infections. Infection can cause a complication called hemolytic uremic syndrome (hem-o-lit-tic u-rem-ic) also know as HUS. This is a disease in which red blood cells are destroyed and the kidneys fail. The majority of people who contract HUS recover completely, however it can be fatal.

The most common source of E. Coli infection is red meat, especially ground beef which is rare or undercooked. However, E. Coli 0157:H7 has been found in other food items such as mayonnaise, unpasteurized milk, some unpasteurized juices, and contaminated water. Person to person transmission of these bacteria is also on the rise. This manner of transmission is typically from an infected child or adult who does not wash their hands thoroughly after using the bathroom.

Symptoms:

Signs of infection can appear about 3 days after exposure, but can range from 1 to 9 days

Bloody or non-bloody diarrhea or abdominal cramps. Some amount of blood is usually found in the stool as well

This infection usually has little or no fever

Most infected persons can recover without medication in 5-10 days

Fluid and electrolyte replacement is important when diarrhea is present or there are signs of dehydration

The use of antibiotics have been unproven to date

Anti-diarrhea medication should be avoided

Prevention:

Do not eat undercooked ground beef. Cook it to at least 160 degrees F. or until the pink is gone from the interior and from all juices. Other meats have not been linked to E. Coli.

Drink only pasteurized milk products (SONOCO provides only pasteurized milk products).

Wash hands with hot, soapy water after using the restroom.

Wash hands, utensils and surfaces with hot, soapy water and then sanitize after contact with raw meats and/or meat juice.

Wash all fruits before eating. Low-acid, unpasteurized fruit juice is also considered a risk.

	E. Coli: Food Safety Precautions
Safety Management System 2007		SMS ST015 2007