First, it should be pointed out that Escherichia coli (E.coli) is a bacteria that normally lives in the intestines of both people and animals. In all actuality, most forms of E.coli are harmless and are considered an important part of the human intestinal tract. The other types of E.coli are considered pathogenic, meaning they can cause illness.

The most popular form of pathogenic E.coli, as most commonly heard about in news reports are the “Shiga toxin-producing E.coli” or STEC (these can also be referred to as Verocytotoxin-producing E.coli (VTEC) or Enterohemorrhagic E.coli (EHEC). The most common of these types of E.coli is the E.coli O157:H7.

E.coli O157 was first identified as a pathogen in 1982. Unfortunately, non-O157 E.coli are not nearly as well understood, partially because foodborne illness outbreaks are rarely reported or identified. Even though these non-O157 forms are less well known, it is still extremely important to follow proper food safety procedures to minimize the chances of exposure to these pathogens, as some of the non-O157 groups can cause the most severe manifestations of STEC illnesses.

More information on E.coli can be found at the CDC:http://www.cdc.gov/ecoli/general/

Tomorrows lesson: How is ‘Hepatitis A’ a foodborne illness?

Shigella spp is the bacteria that causes the illness known as Shigellosis.

The bacteria is found in the feces of humans that have the illness. the illness occurs when contaminated food or water is consumed. The bacteria can also be transmitted by flies from the feces to food supplies. While it only takes a small amount of this bacteria to make a person sick, high levels of the bacteria can be found in the feces for several weeks after the symptoms have ended.

Shigellosis symptoms include frequent bouts of water diarrhea (the main symptom), abdominal cramping, nausea, and vomiting. it is possible for some people to have either blood or mucus in their stool, and they may run a fever. Symptoms usually begin within three days of coming in contact with the Shigella bacteria.

The main food items that are linked to this illness are: foods that are easily contaminated by hands, such as salads containing temperature control for safety foods (potato, tuna, shrimp, chicken, and macaroni). The bacteria can also be found in food that has made contact with contaminated water, such as produce.

To help prevent the spread of this illness:

1. Exclude foodhandlers that have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operation.

2. Wash hands

3. Control flies inside and outside the operation.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrow’s lesson:  “What is the difference between Non-O157 and E.coli O157”?

Salmonella spp is the bacteria that causes the illness known as Salmonellosis.

The bacteria is naturally found on many farm animals. While eating only a small amount of the bacteria can make a person sick, the severity of the symptoms is determined on the health of the person and the amount of the bacteria eaten. The bacteria can remain in the person’s feces for weeks after the symptoms have ended, which is why proper handwashing is imperative.

This bacteria is most commonly associated with the following food items: poultry & eggs, dairy products, and produce. Symptoms of Salmonellosis include: diarrhea, abdominal cramps, vomiting, and fever.

To help prevent this bacteria from causing an illness, it is imperative that you follow the following prevention measures:

1. Cook poultry and eggs to minimum internal temperatures.

2. prevent cross contamination between poultry and ready-to-eat foods.

3. keep foodhandlers who have been diagnosed with salmonellosis out of the foodservice operation.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: What is Shigellosis (Shigella spp.)

Botulism is an illness caused by the Clostridium botulinum bacteria.

The bacteria is known to form spores that are commonly found in water and the soil, and can contaminate almost any food. It does not grow well in refrigerated or highly acidic foods or in foods that have a low moisture content; however, the bacteria grows without the need for oxygen and can ultimately produce a deadly toxin if the food items are time and temperature abused.

Without the aid of medical treatment, death is highly likely.

The foods most commonly associated with this bacteria are: incorrectly canned foods, reduced oxygen packaged foods, temperature-abused vegetables, such as baked potatoes, and untreated garlic-and-oil mixtures.

The most common symptoms are: initially nausea and vomiting; later, weakness, double vision, and difficulty in speaking and swallowing.

In addition to controlling for time and temperature abuse, the following preventive measures are also recommended:

1. Hold, cool, and reheat foods correctly.

2. inspect canned foods for damage.

Tomorrows lesson: What is Salmonellosis (Salmonella spp)?

Clostridium perfringens gastroenteritis is an illness caused by the Clostridium perfringens bacteria. It is a spore-forming bacteria that is found in several environmental sources as well as in the intestines of humans and animals. It is commonly found on raw meat and poultry, and prefers to grow in conditions with very little or no oxygen, and can multiply very rapidly.  Some strains of the bacteria can produce a toxin in the intestine that causes illness. It is estimated that this bacteria causes over 1 million illness a year.

The symptoms of this illness are: diarrhea and abdominal cramps within 6 to 24 hours (typically 8-12). The illness usually begins  very suddenly and lasts for less than 24 hours.  Persons infected usually do not have a fever or vomiting. The illness is not able to be passed from one person to another.

The most common foods associated with this bacteria are: beef, poultry, gravies, and dried or pre-cooked foods.

Prevention methods for this illness include:

1. Cool and reheat foods correctly.

2. Hold food at the correct temperatures.

3. Control time and temperature.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrow’s lesson: What is Botulism (Clostridium botulinum bacteria)?

Bacillus cereus is a bacteria found in the soil that is spore-forming. When the bacteria senses danger, it forms into a spore that can make it resistant to cooking temperatures. It would then revert back to its bacteria form when conditions are more favorable for it. If allowed to grow, the bacteria can create two different toxins which in turn can cause two different types of illnesses.

The foods most commonly linked to this bacteria are:

Diarrhea illness: Cooked vegetables, meat products, and milk.

Vomiting illness: Cooked rice dishes, including fried rice and rice pudding

The most common symptoms:

Diarrhea illness: watery diarrhea with no vomiting

Vomiting illness: Nausea & vomiting

The main prevention method for this bacteria is to control time and temperature of your products. Other prevention methods include:

1. Cook Foods to minimum internal temperatures.

2. Hold food at the right temperatures.

3. cook food correctly.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrow’s lesson: What is Clostridium perfringens gastroenteritis (Clostridium perfringens bacteria)?

Norovirus gastroenteritis is the illness caused by the virus known as Norovirus. Like Hepatitis A, it is commonly linked with ready-to-eat foods and contaminated water, and is passed from foodhandlers to food or equipment by hands that have feces on them.

While eating only a small amount of the Norovirus can make a person sick, this virus is also very contagious, with people becoming contagious within a few hours after eating it. The virus is often still found in the feces of individuals for days after symptoms have ended.

This virus is most commonly linked to ready-to-eat foods, contaminated water, and shellfish from contaminated water. The most common symptoms of this illness are: Vomiting, diarrhea, nausea, and abdominal cramps.

In addition to maintaining proper person hygiene, other prevention methods include:

1. Keep employees with diarrhea and vomiting out of the operation.

2. Keep employees who have been diagnosed with Norovirus out of the operation.

3. Wash hands.

4. Minimize bare-hand contact with ready-to-eat foods.

5. Purchase shellfish from approved, reputable suppliers.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrow’s lesson: What is Bacillus cereus gastroenteritis (Bacillus cereus bacteria)?

September is National Food Safety Education Month.

Each day, lessons exploring the causes of food borne illness, in addition to lessons in all areas of food safety will be provided for your information.

Don’t forget to join the conversation on social media by using #NFSM.

From ServSafe: National Food Safety Month was created in 1994 to heighten the awareness of food safety education. Each year, we feature a new theme and create free training activities and posters for the restaurant and foodservice industry to help reinforce proper food safety practices and procedures.