Public health advice on prevention of diarrhoeal illness with special focus on Shiga toxin - producing E. coli (STEC)
STEC is also called verotoxin - producing E. coli (VTEC) or enterohaemorrhagic E. coli (EHEC)

A joint statement by the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA), 1 June 2011

Today, European consumers are protected by one of the most robust food safety systems in the world. Many processes are in place to ensure that the food being purchased and consumed in the EU is safe.  These measures span from farm-to-table, ensuring good agricultural, farming, manufacturing and hygiene practises to ultimately protect the European consumer.  Rigorous monitoring and traceability systems are in place to support the effective functioning of the internal market, enabling consumers to have access to safe and nutritious foods.

I’ve heard about the terms STEC/VTEC/EHEC – what do they mean?  Is there a health risk with their presence in food?

All humans and animals carry the bacteria called E. coli in their intestines – they are part of our normal flora and usually harmless. However, there are particular strains of E. coli that are capable of producing toxins. These strains are called STEC/VTEC (shiga toxin or verotoxin –producing E. coli) or EHEC (enterohaemorrhagic E. coli), and their toxins have the potential to cause severe, bloody diarrhoea, which may in some cases result in an acute kidney failure requiring intensive care. There are several different strains of STEC and their identification can be used to more precisely find the source of a particular outbreak.

How do I become ill?

Transmission of STEC infection mainly occurs through eating or handling contaminated food and contact with infected animals. Further person-to-person transmission is possible among close contacts (families, childcare centres, nursing homes, etc). A wide variety of food has previously been implicated in outbreaks as sources of infection, including undercooked beef and other meat, unpasteurized milk, a variety of fresh produce (e.g. cucumber, sprouts, spinach, and lettuce), unpasteurized apple juice and cheese.

How can I avoid getting ill?

In the specific case of the recent outbreak of E.coli in Germany the precautionary recommendation was made by the German Governmentto avoid consumption of fresh vegetables like cucumbers, tomatoes, and lettuce in the affected area until the source of the outbreak has been identified.

Despite the many measures in place, consumers can be exposed to infectious agents through contaminated food, in particular in raw or undercooked foodstuffs, and food-borne outbreaks can occur.  However, there are some simple precautions that can be applied to reduce the risk of getting ill from potentially contaminated food items, animals or another ill person.  Consumers can often reduce the risk of becoming ill in the home by following good food handling and hygiene practices.

Good personal hand hygiene

• Wash your hands properly before preparing, serving, or eating food
• Wash your hands after using the toilet or changing nappies (diapers)
• Wash your hands after handling fresh vegetables or raw meat
• Wash your hands after contact with pets, farm animals or after visiting a farm

Food handling

• Any person with diarrhoea or vomiting should refrain from handling food
• All fruits and vegetables should be washed properly, especially those that will not be cooked before consumption
• Peel all root vegetables and fruits with skin
• Thorough cooking of vegetables and meat destroys disease causing bacteria and viruses
• Avoid cross contamination i.e. spreading bacteria from raw food item to ready-to-eat or cooked food item, by for example, using separate cutting boards for raw meat and cooked meat or fresh vegetables or wash the cutting board with soap in between the handling of these

For more information: World Health Organization’s “Five keys to safer food”:http://www.who.int/foodsafety/publications/consumer/5keys/en/