Food Safety News – December 2011
A year in the life of E. coli
Escherichia coli has been in the news for most of this year, most notably with the outbreak in Europe linked to sprouting fenugreek seeds. There have also been many other news worthy articles relating to E. coli.
February
In February Mr Ramazan Aslan, the former food business operator of Llay Fish Bar in North Wales which was at the centre of an E. coli food poisoning outbreak in 2009 was given an eight month prison sentence after pleading guilty to food hygiene offences.
Also in February the Food Standards Agency produced guidance on the control of cross contamination of E. coli 0157.
May
Throughout May, June and July the news was dominated with E. coli outbreak in France and Germany caused by E. coli O104 which resulted in over 40 fatalities and over 4,000 cases. The cause of this outbreak was linked to sprouting fenugreek seeds.
September
The Health Protection Agency concluded its report in the E. coli O157 (PT8) outbreak in which 250 cases of infection had been reported throughout England, Wales and Scotland. The majority of these cases were mild to moderate but 74 people were assessed in hospital. Four developed Haemolytic Uraemic Syndrome (HUS) and one patient with underlying health problems died.
October
In October seven cases were linked to the Tri Ceffyl Bach Nursery, in Anglesey.
November
In November Public Health Wales is investigating two confirmed cases of E. coli O157 which has been diagnosed in a child attending a nursery in Bangor and a second case has been diagnosed in an adult with possible links to the nursery. Four other people with symptoms who are close contacts of those who have been ill are also being investigated.
On the 18th November a child and two other family members have been diagnosed with E.coli O157 poisoning in Cardiff.
Towards the end of November, 2 babies died from ESBL (Extended-Spectrum Beta-Lactamases) E.coli, in Swansea. ESBL E.coli which is considered to be normally less serious than the food poisoning strain of E.coli, but can be fatal in vulnerable groups.
On the 30th November 2011 two children attending the Pavilion Day Nursery in Sunbury on Thames have been diagnosed with E. coli which has resulted in the partial closure of the nursery
Latest Advice
In addition to the Food Standards Agency guidance: “E. coli O157 control of cross contamination”, it is currently running a campaign which advices customers to wash raw vegetables to reduce the risk of food poisoning.
Therefore to reduce the risk of E. coli food poisoning for your customers, good hygiene practices should be implemented which incorporate the advice from the Food Standards Agency:
- Remove any loose soil before storing vegetables and salads to avoid cross contamination of clean items.
- Thoroughly wash all vegetables (including salads) that will be eaten raw unless they have been pre-prepared and are specifically labeled 'ready to eat'.
- Do not prepare raw vegetables with utensils that have also been used for raw meat.
- Keep raw meat and unwashed vegetables away from ready-to-eat foods during storage and preparation.
- Use different chopping boards, knives and utensils for raw and ready-to-eat foods, or ensure they are washed thoroughly between uses.
- Wash your hands thoroughly after handling raw food - including meat and unwashed vegetables. Always wash your hands thoroughly before preparing food, particularly after using the toilet (or helping others including changing nappies), before meals, and after contact with animals or their environments.
- Cook all minced meat products (i.e. burgers, meatloaf, meat balls etc.) thoroughly, until steaming hot throughout and no pinkness or red meat is visible when you cut into them.
- Ensure that refrigerators are working correctly; the maximum permitted temperature by law is 8°C or less. Although some foods may require a lower temperature.
- Only leave cooked foods, meat and dairy products out at room temperature for a short time.
- Store uncooked meats below cooked meats, salad, fruit or vegetables that might be eaten raw to avoid dripping meat juices onto ready to eat food.
- Store uncooked and cooked meats on different plates. Avoid all contact between raw and cooked meats.
- Children and the elderly, who are particularly susceptible to the severe effects of food poisoning, should avoid eating or drinking unpasteurized milk or dairy products.
- People who have been ill should not prepare food for others for at least 48 hours after they have recovered.
With regard to sprouting seeds, the advice is:
Sprouted seeds should only be eaten if they have been cooked thoroughly until steaming hot throughout; they should not be eaten raw. Equipment that has been used for sprouting seeds should be cleaned thoroughly after use. People should always wash their hands before and after handling seeds intended for planting or sprouting as well as when preparing food.
