What is Escherichia coli O157?
Escherichia coli O157, sometimes called VTEC or STECH EColi is a bacterial infection that can cause severe stomach pain, bloody diarrhoea and kidney failure.
E. coli O157 is found in the gut and faeces of many animals, particularly cattle. Eating contaminated food (such as raw leafy vegetables or undercooked meat).can cause serious health problems and in a significant number of cases, death, particularly in the young and elderly. E Coli 0157 is found in 15% - 16% of cattle, in other food animals and unwashed raw vegetables.
The major problem, and one that must be noted by food handlers, is that only a few E Coli 0157 germs are needed to cause ill health - as few as 10 germs compared with the millions for Salmonella. These germs are normally destroyed by thorough cooking. However, problems are likely to arise if previously cooked foods become contaminated with germs from raw food. This is called cross-contamination. The danger is that the previously cooked food is not likely to be subjected to further cooking and may be re-contaminated by raw food.
Remember that cooked food includes various foods such as pies, pasties, cold meats and ham as well as those dishes intended to be served hot.
Store raw and cooked foods in separate areas or refrigerators. If this proves to be impossible then cooked foods should be stored above raw meats to prevent accidental spillage or droplet contamination.
Wash hands frequently and particularly after handling raw foods, using hot water and soap and dry hands with hygenic single use towel at the wash hand basin provided in the kitchen.
Always wash hands at the wash hand provided in the wc after using the toilet.
Always wash hands upon entry into a food preparation room. If you touch the taps with dirty hands, and the same taps are used by someone preparing or handling cooked or ready to eat foods, this contamination could caiuse serious food poisoning. You must sanitise the taps after use, and/or use a paper towel to switch the taps on to use in the first place.
This guidance has been developed in response to the serious outbreaks of E.coli 0157 food poisoning in Scotland in 1996 and Wales in 2005 and the recommendations of Professor Hugh Penningtonsfollowing the 2005 outbreak.
Although E.coli 0157 is the key focus of this guidance, the measures outlined will also help in the control of other food poisoning bacteria, such as campylobacter and salmonella.