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Shiga toxin-producing E. coli (STEC) is one of the “Big Six” microorganisms that are highly infectious and can cause severe foodborne illness. STEC specifically has been implicated in numerous outbreaks and recalls. According to the U.S. Centers for Disease Control and Prevention (CDC), there are approximately 265,000 STEC infections annually.
To discover more about this harmful microorganism, including how to minimize the risk of an outbreak in your business, check out our Shiga toxin-producing E. coli knowledge sheet.
E. coli infection can be transmitted through food contaminated with fecal material such as fruit, vegetables, dairy products, and raw meats, or by an infected food handler who does not wash his or her hands after using the bathroom and then prepares food that is served without further cooking.
E. coli can survive and grow slowly at low temperatures and under acidic conditions. These
bacteria can survive the acidity of the stomach to pass into the intestines. Here, STEC produces a toxin that damages the lining of the intestines. Anyone is susceptible, but the illness is most severe in young children, the elderly, and immunocompromised individuals.
Keep your employees and customers safe by following prevention tips below to minimize the risk of an outbreak in your business.
If there is a Shiga toxin-producing E. coli outbreak at your facility, Steritech offers Crisis Management assistance. We also provide a wide selection of health and safety services that can minimize the risk of transmission of food-borne illnesses. Contact us today to learn more.