EnglishE. coli
Escherichia coli (E. coli) is a type of bacteria common in human and animal intestines, and forms part of the normal gut flora (the bacteria that exist in the bowel). There are a number of different types of E. coli and while the majority are harmless some can cause serious food poisoning and serious infection.
E. coli 0157 is a harmful bacterium that is particularly dangerous because it has the ability to survive during refrigeration and freezing and has been shown to be tolerant of acid, salt and dry conditions. If consumed, even at very low doses, it can lead to death or serious untreatable illness. Even after recovery from infection, some cases are left with permanent kidney or brain damage. Special attention should always be regarded to vulnerable groups, such as people with weakened immune systems, pregnant women, young children, and older adults.
Improper handling of food leading to cross contamination is one of the most common causes of E. coli infection, therefore, all food business must ensure that all risks are eliminated.
The main sources of E. coli are
- raw meat
- fresh fruit and vegetables
- raw milk
- untreated water supplies
Food safety inspectors will check for any existing or potential risk factors which can lead to E. coli led food poisoning, such as same equipment and/or storage used for raw and ready to eat food, poor personal hygiene standard and lack of or inefficient cleaning schedule. Should the case be severe, it would result in formal enforcement actions.
Some good practice would be
- cook food thoroughly
- effective cleaning and disinfection
- separate raw and ready to eat foods during preparation or storage
- separate washing areas for food, equipment and hand
- use disposable cloth
- good staff personal hygiene
- use clean workwear
- provide adequate and up to date staff training, and supervision procedures
- documented routine checks, potential risks and preventive actions