Understanding E. Coli in a Food Processing Context

What is E. Coli?

The Escherichia Coli bacteria shown under a microscope

We all know that E. coli is a threat to human health that is transmitted by food. But what foods specifically? How is it controlled and how can we protect ourselves from it as eaters and food producers?

The Basics:

Escherichia coli is a bacteria that produces a toxin called “Shiga”, that can cause food borne illness and even death.

Associated Foods:

Raw ground beef

Raw seed sprouts

Raw milk

Unpasteurized juice

Foods contaminated by fecal matter

Transmission:

Human-to-Human or via contaminated food.

Incubation Period:

Usually 3-4 days after exposure, but it can range from 1-9 days.

Symptoms:

None (it can be asymptomatic)

Diarrhea

Bloody Diarrhea

Kidney failure

Control Measures (i.e. how we stop it)

Cooking food to 155º for 15 seconds will kill E. coli.

No bare hand contact with ready-to-eat (RTE) foods

Strong employee health policies (i.e. no sick employees handling food)

Hand washing

Prevention of cross-contamination

Pasteurization or treatment of juice

The Bottom Line:

E Coli is a dangerous bacteria that can be transmitted via food and cause tremendous harm. At the same time, it’s something we can control quite easily and, if you are taking appropriate precautions, should not be something to worry about.

If you have more questions about how to control E. coli, ask in the comments section below.