Food >
Consumer Centre > Causes of Food Borne Illness E. coli O157:H7 Food Safety Facts
Preventing foodborne illness
Related page: E. Coli O157:H7 Myths VS Reality
What is foodborne illness?
Food contaminated by bacteria, viruses and parasites can make you sick. Many people
have had foodborne illness and not even known it. Its sometimes called food
poisoning, and it can feel like the flu. Symptoms may include the following:
- stomach cramps
- nausea
- vomiting
- diarrhea
- fever
Symptoms can start soon after eating contaminated food, but they can hit up to a month
or more later. For some people, especially young children, the elderly, pregnant women and
people with weakened immune systems, foodborne illness can be very dangerous.
Public health experts estimate that there are 11 to 13 million cases of foodborne
illness in Canada every year. Most cases of foodborne illness can be prevented by using
safe food handling practices and using a food thermometer to check that your food is
cooked to a safe internal temperature!
What is Escherichia coli O157:H7?
Escherichia coliO157:H7 (called E. coli in
this pamphlet) bacteria are found naturally in the intestines of cattle, poultry and other
animals. If people become infected with these bacteria, the infection can result in
serious illness. Several other types of E. coli can also infect people and cause
illness.
What are the symptoms of E. coli infection?
Symptoms can develop within hours and up to 10 days after ingesting the bacteria,
characterized by severe abdominal cramping. Some people may also have bloody diarrhea
(hemorrhagic colitis). Others infected with the bacteria may not get sick or show
symptoms, but they can carry the bacteria, and spread the infection to others.
How serious is the infection?
Most people recover within seven to 10 days, but up to 15 percent develop Hemolytic
Uremic Syndrome (HUS), an unusual type of kidney failure and blood disorder, which can be
fatal.
Symptoms of HUS vary, depending on the persons health and the extent of the
infection. Some people may have seizures or strokes and some may need blood transfusions
and kidney dialysis. Others may live with side effects like permanent kidney damage.
Although everyone is susceptible to E. coli infection, people with compromised
immune systems, young children and the elderly are most at risk for developing serious
complications.
How does the bacteria spread?
E. coli bacteria can sometimes contaminate the surface of meat when animals
are slaughtered, despite precautions. When meat is ground, the grinding process can spread
the bacteria through the meat.
E. coli bacteria are most often spread from person-to-person. Both animals and
people infected with the bacteria can be carriers. Therefore, proper hygiene, safe food
handling and preparation practices are key to preventing foodborne illness. If you think
you are infected with E. coli bacteria or any other
gastrointestinal illness, do not prepare food for other people unless you wear disposable
gloves and follow safe food handling procedures. Its also a good idea to keep pets
away from food storage and preparation areas.
Where has E. coli O157:H7 been found?
Food can become contaminated with E. coli during the slaughter and processing
of an animal, when food is handled by a person infected with E. coli or from
cross-contamination because of unsanitary food handling practices. The following listed
below have been responsible for foodborne illnesses:
- ground beef
- raw fruits and vegetables, including sprouts
- untreated water
- unpasteurized (raw) milk and (raw) milk products, including raw milk
cheese
- unpasteurized apple juice/cider
- petting zoos
Should I eat unpasteurized products?
Pasteurization destroys E. coli O157:H7 and other harmful bacteria. If you
choose to eat or drink unpasteurized dairy products or drink
unpasteurized juice/cider, be aware! Food safety experts dont recommend unpasteurized
products, particularly for young children, the elderly, pregnant women and people with
weakened immune systems. Its safest to drink only pasteurized dairy products. Drink
juice/cider that is shelf-stable or labelled as pasteurized, or boil unpasteurized
juice/cider before you drink it.
Will cooking destroy the bacteria?
Like many other harmful bacteria that could be in our food, E. coli O157:H7
are destroyed when food is cooked to a safe internal temperature. Use a digital food
thermometer to measure the internal temperature of your food. See the chart
below.
Defeating E. coli O157:H7: A 4-point plan
- Get off to a CLEAN start!
- Handwashing is one of the best ways to prevent the spread of foodborne illness. Do you
washed your hands for at least 20 seconds with soap and warm water before and after
handling food? Wash again when you switch from one food to another.
- Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and
can prevent foodborne illness.
BLEACH SANITIZER
- Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
- After cleaning, spray sanitizer on the surface/utensil and let stand briefly.
- Rinse with lots of clean water, and air dry (or use clean towels).
|
Foodsafe tip: Because raw fruits and vegetables can be contaminated
with bacteria, viruses and parasites, wash them thoroughly with clean, safe running water
before you prepare and eat them. Use a brush to scrub produce with firm or rough surfaces,
such as oranges, cantaloupes, potatoes and carrots. |
- CHILL your food and stop bacteria cold!
- Bacteria can grow in the danger zone between 4°C and 60°C (40ºF to 140°F). Keep cold
food cold at or below 4°C (40°F).
- Refrigeration at or below 4°C (40°F) slows down most bacterial growth. Freezing at or
below -18°C (0°F) can stop it completely. (But remember: chilling wont kill
bacteria. Only proper cooking will do that!)
Foodsafe tip: Thaw food in the fridge or in the microwave just before
you want to cook it. Always marinate meat, poultry and seafood in the refrigerator! |
- SEPARATE! Dont cross-contaminate!
- Bacteria can be carried in raw meat juices. Place raw meat, poultry and seafood in
containers on the bottom shelf of the refrigerator. Use containers that are large enough
to prevent raw juices from dripping onto other food or touching other food. Platters,
utensils and cutting boards used for raw meat can carry bacteria, too, so use clean ones
for cooked and other ready-to-eat food!
- Keep raw food away from ready-to-eat food while shopping, storing and preparing foods.
Foodsafe tip: Before marinating meat, set some marinade aside in the
fridge so you can use it later to baste meat or as a dipping sauce. Its best not to
use leftover marinade from the raw food on the cooked food. |
- COOK safely!
- Cooking meat to a safe internal temperature destroys E. coli bacteria. Use a
digital food thermometer to check the internal temperature of your food. See
table.
Foodsafe tip: Did you know that hamburgers can turn brown inside
before they have been safely cooked? Dont use colour, look or feel of your meat to
guess doneness. Use a food thermometer instead. Remember: Your burgers done at 71°C
(160°F). |
- Bacteria can grow quickly in the danger zone between 4°C to 60°C (40°C to 140°F) so
keep hot foods at or above 60ºC (140°F).
When is my food ready to eat? |
Food |
Temperature |
fully cooked and ready-to-eat meats (e.g. ham, roast) |
You can eat it cold or you can heat it. |
beef and veal steaks and roasts |
63°C (145°F) medium-rare
71°C (160°F) medium
77°C (170°F) well done |
pork chops, ribs, roasts;
ground beef, ground pork and ground veal (including sausages) |
71°C (160°F) |
stuffing and casseroles, hot dogs, leftovers, egg dishes;
ground chicken and ground turkey (including sausages) |
74°C (165°F) |
chicken and turkey breasts, legs, thighs and wings |
74°C (165°F) |
chicken and turkey, whole bird |
85°C (185°F) |
Safeguarding Canada's Food Supply
The Canadian Food Inspection Agency (CFIA) is the Government of Canadas
science-based regulator for animal health, plant protection and, in partnership with
Health Canada, food safety.
For more information on food safety or to order free copies of this brochure, visit the
CFIA website at www.inspection.gc.ca or
call 1 800 442-2342/TTY 1 800 465-7735 (8:00 a.m. to 8:00 p.m. Eastern Standard Time,
Monday to Friday). You can also find food safety information on the Health
Canada and Canadian
Partnership for Consumer Food Safety Education websites respectively at
www.hc-sc.gc.ca and www.canfightbac.org.
Cat. no.: A104-14/2005E
ISBN: 0-662-41099-8
P0268E-05/06 |