What is E.coli? and Handling Food etc

E. coli in Motion (Biological and Medical Physics, Biomedical Engineering)Heterologous Gene Expression in E.coli: Methods and Protocols (Methods in Molecular Biology)Food Poisoning: E. coli and the Food Supply (Headlines!)
Giant Microbes E. coli (Escherichia coli) Petri DishMicroLIVE Bacteria Cultures, E.coliPoisoned; The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans EatMicrocosm: E. Coli and the New Science of Life (Vintage)© CDC Janice Haney Carr
An outbreak of E. coli poisoning has been reported in Wales, with a woman and a 3 year old girl both in a serious condition. The worst outbreak in the UK occurred in Scotland in 1996, which led to the deaths of 21 people.

What is E. coli?

Escherichia coli or E.coli is a bacterium that normally lives in the gut of animals and humans. One gram of faeces contains a billion E.coli. It is thought to play a part in both protecting us from infection and the production of certain vitamins.
Unfortunately some strains of the bacterium can be harmful to humans – for instance the strain known as E.coli 0157:H7 produces a toxin which can be fatal to people.
Although usually found in the gut, it can survive for some time in the environment, and then be picked up by people.
Symptoms of an E.coli infection vary. For many the symptoms are those of typical food poisoning - nausea and diarrhoea.
But old and young people are more at risk of severe illness. Symptoms of this include bloody diarrhoea and abdominal cramps. Severe complications such as kidney failure, anaemia and neurological problems can result.

How does E. coli get into food?

Undercooked meat and poor hygiene in preparing food are the two main ways it can be transferred to people. E. coli can also be found in vegetables – an outbreak in the USA in 2006 was caused by contaminated spinach. In this case the spinach had been grown on land used for cattle rearing, and this is probably how the spinach was contaminated.

How can I protect myself from E. coli?

There are four main areas where you can follow good practice to ensure that you minimize any risks:

• Personal hygiene
• Food storage
• Food preparation
• Cooking

Personal Hygiene

Always wash your hands after using the bathroom, before handling food and after handling raw meat. This will help to stop bacteria being transferred from raw to fresh or already cooked foods.

Food storage

• Check your fridge is at the correct temperature for storing food – between 0 and 5 - degrees centigrade.
• Always store fresh food in the fridge. The bacterium thrives at warmer temperatures.
• Keep bottles, jars etc. closed
• Cover leftovers and keep them in the fridge
• Eat leftovers within 2 days (1 day for rice based dishes)
• Keep raw meats away from cooked meats
• Store raw meats at the bottom of the fridge (to stop juices dripping onto other foods)

Food preparation

• Wash your hands before handling food
• Dry hands as wet hands can transfer bacteria more easily
• Keep raw fish and meat separate from other food, including food which has been already cooked
• Never use knives and other utensils on raw meats and fish and then on other foods
• Always wash salads, including those which are pre-packed
• Clean kitchen surfaces regularly

Cooking

Cooking at the correct temperature kills the bacteria. Undercooked food is a major cause of food poisoning. All parts of the food should reach 70 degrees centigrade for at least 2 minutes.
For rare beef and lamb make sure that the outside is properly cooked as this is where the bacteria are found.
Pork and rolled joints of other meats should not be served rare. The juices should have no pink or red in them.
Minced meats, sausages, pork, chicken, kebabs, burgers and chicken nuggets should always be fully cooked.

More information

Food Standards Agency advice on keeping food safe

Giant Microbes E. coli (Escherichia coli)