|  | Conditions Treatments | Infectious Diseases

How Would You Control the Spread of E.Coli & Salmonella?

E. coli and salmonella are two of the most common types of foodborne bacteria that cause illness in the United States, according to the Centers for Disease Control and Prevention (CDC). There are thousands of strains of E. coli and salmonella bacteria, some of which can make people quite ill and may be potentially fatal. The spread of E. coli and salmonella outbreaks can be prevented by proper care by food handlers, preparers, servers and consumers.

  1. E. Coli

    • Control the spread of E. coli by practicing cleanliness. E. coli bacteria can live easily on raw foodstuffs including such popular items as sushi and steak tartare, so it is imperative that all raw meat and fish be kept refrigerated prior to being consumed. Beef that is cooked to less than medium well and dairy products that are not pasteurized are also at risk so be sure to order your meat thoroughly cooked and avoid raw milk products. The most common symptoms of E. coli infection are bloody diarrhea and stomach pain. E. coli bacteria is present in the stool, so be sure to wash your hands thoroughly with soap and hot water after using the restroom.

    Salmonella

    • The first rule for controlling the spread of salmonella is to always wash your hands with soap and hot water prior to and after handling raw foods. Avoid placing cooked meats onto a surface that has contained raw meats, especially when working with raw chicken. Cook all meat, particularly ground beef, until there is no visible pink. Don't defrost meat by letting it sit out at room temperature. Instead use a microwave oven or allow the meat to defrost naturally in a refrigerator. Clean cutting boards, utensils and preparation surfaces with hot water and soap, and disinfect with a 1-10 solution of bleach and water. Keep raw and cooked foods at proper temperature: keep hot foods hot and keep cold foods cold. Thorough wash all fruits and vegetables prior to serving.

    Future Prevention

    • According to the CDC, there are technologies available that will continue to aid in the safety of food. Much like dairy pasteurization and heated canning practices revolutionized food safety last century, things like eggs being pasteurized in their shells and irradiation of ground beef will make foodborne illness even less prevalent as this century progresses.

Infectious Diseases - Related Articles