Animal and human feces and untreated water are the source of Escherichia coli contamination in food. Any food product (meat, vegetables, and dry products) can become contaminated. There are 4 virulent strains of Escherichia coli; 3 of them 4 virulent strains cause mild diarrhea, cramps and fluid loss.
E.coli 0157:H7, the fourth and most virulent strain, is of current concern because of its effect: bloody diarrhea, severe abdominal pain and cramps. Hemolytic uremic syndrome, a possible complication of this illness, is the leading cause of kidney failure in children. In the past few years, under cooked ground beef products have been implicated in transference of E.coli 0157:H7.
There is estimated annual incidence of over 200,000 cases of enteric E.coli in the United States with about 400 fatalities.
The temperature range for growth of E.coli is 36 degree F to 114 degree F. E.coli are less resistant to heat than are Salmonella spp. Heating foods to temperatures that destroy Salmonella are sufficient to inactivate any E.coli which may be present.
Some critical problems which are responsible for illnesses cause by E.coli include
- Animal feedlot practices which allow some animals to become colonized
- The spreading of the organisms during slaughtering, processing, food preparation, and poor personal hygiene
- Improper sewage treatment and disposal; use of improperly treated animal and human waste to fertilize crops
- Allowing food products to remain above 36 degree F which enables this microorganism to multiply during distribution and service
- Infected people who contaminate food products because they do not washed their hands and fingertips correctly after using the toilets
