HealthLink: E.coli 0157:H7 …what is the story?
Recent E.coli outbreaks in June and July in Quebec and Sudbury bring safe food handling back to the forefront. Escherichia coli (E.coli) are naturally occurring bacteria that live in the intestines of all animals, including humans. Most types do not cause illness in healthy individuals. However, one strain E.coli 0157:H7 produces a harmful toxin that can cause cramps, diarrhea and severe illness.
Illness from E. coli O157:H7 can occur from consuming undercooked ground beef, unpasteurized milk, juice or cider, contaminated vegetables and fruit or unchlorinated water. It can also be passed from person to person by unwashed hands, and from contact with contaminated water or manure. Risk of illness is greatest for young children, the elderly, pregnant women and anyone with ill health.
As few as 10 E. coli 0157:H7 bacteria can cause illness, hence every part of the food and water production, delivery and consumption chain plays an important part in reducing risk of illness. For example, the beef industry is committed to investing in research projects with a goal of reducing or eliminating these bacteria. Projects include a vaccine to prevent E. coli 0157:H7 growth in live cattle as well as research on feeds and probiotics (beneficial bacteria) that can reduce shedding of the organism. The Canadian Partnership for Consumer Food Safety Education and the Beef Information Centre have developed resources outlining how the public can safeguard their health through proper hygiene, effective food preparation and thorough cooking of ground meats.
Consumer Tips:
- Wash hands and surfaces often with soap and water before handling food – especially after using a washroom, changing diapers and handling animals.
- Wash hands before and after handling food and frequently while cooking, especially after handling raw meat, poultry and fish.
- Clean and sanitize counter tops, cutting boards and utensils with mild bleach solution before and after food preparation.
- Thaw meat in refrigerator and refrigerate leftovers within 2 hours after preparation.
- Cook ground meat until the centre reaches 71°C (160°F).
- Use a digital meat thermometer to ensure this temperature is reached. The colour of the meat or juices is not a reliable indicator. Never eat raw meat.
- Drink only pasteurized apple cider and milk.
- Wash all fruits and vegetables well before eating.
- Drink water that meets Canada's drinking water standards. Do not drink water from open streams and lakes.
- Avoid cross contamination of food by washing utensils; plates and cutting boards that have come into contact with raw meat and poultry, in hot, soapy water.
HealthLink is an e-mail newsletter from the team of registered dietitians at the Beef Information Centre: a non-profit organization committed to provide credible and timely information. Please share it with colleagues.
Information on E. coli outbreak in
Sudbury.
Quebec.
Canadian Partnership for Consumer Food Safety Education.
Canadian Food Inspection Agency.
safe food handling resources.
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