E. Coli Contamination Is Serious. Find Out How To Prevent Infection

Food poisoning and food-borne disease are illnesses resulting from the consumption

of contaminated food, pathogenic bacteria, viruses or parasites that contaminate food.

E. coli is a bacteria which can be passed from person to person, but serious E. coli infection is more often linked to food containing the bacteria. You eat the contaminated food and get sick.

Some foods that can cause E. coli poisoning are:

undercooked ground beef (used for hamburgers)

vegetables grown in cow manure or washed in contaminated water

fruit juice that isn't pasteurised.

However, in some of the most recent cases, outbreaks have occurred where there has been direct contact with animals; for example at petting zoos where simple personal hygiene rules have not been followed. Rules of hygiene apply across all high-risk foods and the ways in which they are handled and prepared. Food safety rules must be meticulously followed to prevent contamination at all points of contact; it should start with the farmer and continue through to the consumer.

A food item can come from an unknown source. You may know where your meat or produce is coming from but can you guarantee that safe handling and production levels are being enforced? How do you know that the food has been stored or packaged correctly? Do all staff involved in preparing or using the food wash their hands after contact with the food item? And, are high-risk foods stored separately and safely within your kitchen to prevent contamination?

As a team working within this field for a long time, we've been in kitchens where we've seen equipment dropped and then picked up and used to serve food. We've found hot holding at insufficient temperatures and seen handovers where the new team has no idea how long a batch of food has been hot held.

It is important to remember though, that not all types of bacteria are harmful. Most types of bacteria are beneficial to humans and we would find it difficult to live without them. Helpful bacteria allow us to grow crops, produce food including yoghurt, cheese and fizzy drinks. They allow us to digest the food we eat, create medical drugs, and even treat sewage to make it safe.

On the other hand, spoilage bacteria makes food perish and a good example is the green mould which grows on bread that is a few days old. Identifying where harmful bacteria can come from and being aware of how to store, monitor and handle these high risk foods is vital to reduce the risk of contamination.

Contamination may start at the first process in the chain which could be at the growing stage, at slaughtering or harvesting, when foods are processed or packed, when they are delivered or stored, or in the preparation, cooking, display, serving and selling. There are so many variables to track from source to plate that the responsibility lies within the individual at each stage. It is imperative that food safety rules are followed ensuring that everyone who is in contact with food is aware of the dangers. Everyone working with food at any level should be responsible for making sure that they do not allow bacteria to develop, contaminate and spread. It is the only policy for a food safe and infection free work place.

One of the most effective ways of ensuring that your employees are following the rules is to put in place a Food Safety Management System. In the final article, this will be explained in greater detail.

by: Paul Grantham

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