How to prevent the spread of bacteria-causing E. coli

E. coli (or Escherichia coli) is a common bacteria that lives inside everyone, but certain strains can cause deadly illness.

Food contaminated with E. coli may not look or smell spoiled and, often, consuming food tainted by the bacteria can feel like food poisoning or the flu.

Common symptoms include stomach cramps, nausea, vomiting, diarrhea and fever.

Sometimes, symptoms will surface after more than a month from the time the tainted food was ingested, making it difficult to pinpoint what caused the illness.

As Canada’s Food Inspection Agency ramps up sampling and testing of European produce in light of the recent deadly E. coli outbreak in Europe, consumers in Canada can take steps to ensure their food is safe.

If you’re worried about contracting E. coli or other foodborne illnesses, consider the following safe food handling and preparation tips to help reduce your risk of getting sick.

Cooking: Food cooked to a safe internal temperature will kill bacteria. Consider buying a digital food thermometre to be certain food is prepared properly. For beef, veal and lamb, the CFIA suggests medium-rare pieces and whole cuts be cooked to 63°C internal temperature. For poultry pieces it’s 74°C. For a complete list of suggested safe internal food temperatures, click here.

Refrigeration: Only proper cooking will kill bacteria, but proper refrigeration plays an important part in slowing bacterial growth. Refrigerate cold food at or below 4°C. Thaw food in the fridge or microwave, not on the counter, just before you want to cook it. The CFIA also recommends marinating meat, seafood and poultry in the fridge. Never use leftover marinade from raw food on cooked foods.

Washing: Raw fruits and veggies can be contaminated with bacteria, so wash everything carefully, including pre-washed bagged food, in clean running water. Using a brush or food scrubber will help clean foods with firm or rough surfaces.

Sanitization: Wash your hands for at least 20 seconds with soap and warm water. Wash them again after handling food, petting animals or generally touching any unclean surface.

Pasteurization: Beware of unpasteurized products. Pasteurization destroys harmful bacteria and experts recommend avoiding unpasteurized dairy products, juice and ciders altogether, especially for young kids, seniors, pregnant woman and people with weak immune systems.

Cross-contamination: Scrub cutting boards and utensils with warm, soapy water to ensure a properly cleansed surface. Doing this lowers your risk of cross-contaminating your surfaces. Remember to carefully wash the handles of pots and pans. Never serve cooked food on the same plate you used when preparing raw food.