What practical recommendations regarding food preparation could you make to someone concerned about E. coli O157:H7 contamination?
Introduction:
The bacteria Escherichia coli (E. coli) is found in human and warm-blooded animals' guts. Shiga toxin-producing E. coli (STEC) can cause severe food poisoning. Humans get infected by eating contaminated foods like raw or undercooked ground beef products, raw milk, and contaminated raw vegetables and sprouts.
Because of their similarities to the toxins produced by Shigella dysenteriae, toxins produced by STEC are called Shiga-toxins. STEC adapts well in the temperature range of 7 to 50 degrees Celsius, with an optimal temperature of 37 degrees Celsius. STEC may develop in acidic conditions with a pH as low as 4.4 and foods with a water activity of 0.95.
Answer:
STEC is killed by thoroughly heating items to a temperature of 70 °C or above in all sections. In terms of public health, E. coli O157:H7 is the most common STEC serotype; nevertheless, other serotypes have been implicated in occasional cases and outbreaks.
Humans get infected with E. coli O157:H7 predominantly by ingesting contaminated foods, including undercooked meat products and raw milk. However, the infection can also occur by fecal contamination of food and water and cross-contamination in food preparation (with infected beef and other animal products, infected surfaces, and infected kitchen utensils). Undercooked hamburgers, dry-cured salami, yogurt, unpasteurized fresh-pressed apple cider, and raw milk cheese are some of the items linked to E. coli O157:H7 outbreaks.
To avoid infection, control measures must be implemented at all stages of the food chain, from agricultural production on the farm through food processing, manufacture, and preparation in both commercial and home kitchens.
E. coli O157:H7 infection prevention methods are similar to those advised for other foodborne infections. Basic excellent food hygiene practices, as outlined in the WHO's "Five keys to safer food," can help prevent the spread of viruses that cause a variety of foodborne illnesses, as well as guard against STEC-related infections.
The following are the five keys to eating healthier food:
- Maintain a clean environment.
- Separate the raw and cooked ingredients.
- Cook for a long time.
- Maintain a safe temperature for food.
- Safe raw materials and water should be utilized.
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