Tips for avoiding E.coli in the kitchen
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EmailAvoid E.coli infections that could result in permanent health conditions or even death by following these tips.
19-year-old Rylee addressed over 400 food safety educators at the Food Safety Conference last month as well as hundreds more online. She spoke about what happened to her 10 years ago, when she was 9 years old and almost lost her life due to a foodborne illness. The culprit? Spinach. Yes, spinach. Spinach that just happened to have E.coli bacteria in it. Rylee still experiences consequences of that illness every day of her life. She had to relearn to walk and talk. She has irreversible kidney problems and has recently been diagnosed with type 1 diabetes. Her compelling story really struck home with the food safety educators.
New food safety regulations including for produce have been released which are targeted at preventing contamination of food. The “Food Safety Modernization Act”, is the most sweeping reform of U.S. food safety laws in more than 70 years. The rule establishes for the first time, science-based minimum standards for the safe growing, harvesting, packing and holding of fruits and vegetables grown for human consumption.
An important part of the law is the requirement for water used for any part of the growing, harvesting packing and holding of produce be tested for E.coli.
E.coli, otherwise known as Escherichia coli, are bacteria found in the environment, foods, and intestines of people and animals. Most strains of the bacteria are harmless, but some can make you sick. One pathogenic strain in particular, Shiga toxin producing E.coli 0157 has been in the news due to outbreaks of E.coli infections. Some infections are mild and the people affected get better within several days. However, the illness can be severe particularly for very young children and the elderly.
According to the Center for Disease Control, around 5 to 10 percent of those who are diagnosed with infections from Shiga toxin producing Escherichia coli develop a potentially life-threatening complication known as hemolytic uremic syndrome. Persons with this complication should be hospitalized because their kidneys may stop working.
To avoid getting a Shiga toxin producing E.coli infection, wash your hands thoroughly after using the restroom, after touching animals or places where animals have been, and cook meats thoroughly. Michigan State University Extension advises the use a thermometer to check that the internal temperature of the meat is 160 degrees Fahrenheit. Avoid raw milk, unpasteurized dairy products and unpasteurized juices. Avoid cross contamination when preparing foods by thoroughly washing hands, counters, cutting boards and utensils after they touch raw meat.
Take time to make sure your food preparation techniques include hand washing, thermometer use and cleanliness of utensils and surfaces.
