E. coli bacteria normally live in the intestines of people and animals. Most E. coli are harmless and are actually an important part of a healthy human intestinal tract.
However, some are pathogenic, meaning they can cause illness, either diarrhea or illness outside of the intestinal tract. The types of E. coli that can cause diarrhoea can be transmitted through contaminated water or food, or through contact with animals or persons.
Control of cross-contamination
The Food Standards Agency has issued guidance for food businesses to clarify the steps that they need to take to control the risk of food becoming contaminated by E.coli O157 and what businesses should be doing to protect their customers.
This guidance has been developed in response to the serious outbreaks of E.coli O157 in Scotland in 1996 and Wales in 2005, which were attributed to cross-contamination arising from poor handling of food.
If you own a butchers shop or work in a butchers shop there is detailed information on the Food Standards Agency website to assist you in identifying specific risks within your business sector and to help you develop procedures to manage food safety.
Key messages for businesses
Although E.coli is the key focus of this guidance, the measures outlined will also help in the control of other bacteria, such as campylobacter and salmonella. Some of the key measures highlighted in the guidance to control E.coli are:
- Identification of separate work areas, surfaces and equipment for raw and ready-to-eat food.
- Use of separate complex equipment, such as vacuum-packing machines, slicers, and mincers for raw and ready-to-eat food.
- Hand washing should be carried out using a recognised technique. Anti-bacterial gels must not be used instead of thorough hand washing.
- Disinfectants and sanitisers must meet officially recognised standards and should be used as instructed by the manufacturer.
The full guidance, developed following a public consultation and Professor Hugh Pennington’s report into the 2005 E.coli outbreak, can be found at the Food Standards Agency, along with factsheets for businesses, which summarises the guidance.
|FOI 1839||28th Mar 2012||Hospital Food Hygeine Reports|
|FOI 3877||30th Jan 2014||Food Safety Inspection|
|FOI 2089||29th May 2012||Enviromental Health Info|
|FOI 2107||5th Jul 2012||Food Law Complaints|
|FOI 4028||4th Mar 2014||Food Inspection|
|FOI 2794||14th Mar 2013||Food Hygeine Report|
|FOI 2952||2nd May 2013||Food Hygiene Report|
|FOI 3257||12th Aug 2013||Food Hygine Report for Education Establishments|
|FOI 3285||19th Aug 2013||Food Hygeine|
|FOI 3484||21st Oct 2013||Food Hygiene Report|
|FOI 3547||4th Dec 2013||Food Hygiene Inspection|
|FOI 4391||12th May 2014||Food Hygiene Reports|
|FOI 4447||23rd May 2014||Food Sampling|
Last updated: Fri 26th January, 2018 @ 11:14