It is important to know that E. coli is a group of bacteria.  This group does not include E.coli 0157:H7.  The information on this is page is referring to the generic E.coli.  If you have questions regarding E. Coli 0157:H7, please click on the 0157 link.

Sources: The digestive tract of man and other warm blooded animals, meat contaminated with fecal material, sewage, produce grown in contaminated soil and sewage contaminated water. 

Characteristics: E. coli is used as an indicator of potentially dangerous contamination by other intestinal disease causing organisms such as: Salmonella, Shigella and E. coli 0157:H7.

Symptoms: Diarrhea, chills, fever and stomach pain.

Onset of Symptoms: from 8 - 24 hrs after ingestion.

How transmitted: E. coli may be transmitted by a food handler after using the restroom and not washing their hands.  It may also be introduced at the time a food is processed.  Produce items may also carry E. coli from contaminated soils. Back flow of sewage into the drinking water system can be a source of contamination.

Control of Transmission: E. coli can be reduced or eliminated through proper personal hygiene, the elimination of flies, the use of sanitary procedures and cooking foods thoroughly.  Cleaning all produce and the surfaces that it comes in contact with is also needed.

HACCP is a way of thinking that treats food handling as a continuous process.  It is a sanitation program that sees food production as a continuous system from harvest to the consumer's table.  This program.......... click here to learn more!