E. coli Facts

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E. coli Facts

 

What is E. coli?

http://www.ota.com/organic/foodsafety/ecoli.html?

PHPSESSID=e3728e3c2120f986900adb1956e135d2

 

 

E. coli (Escherichia coli) are bacteria that normally live in the

intestines of animals, including humans. In fact, the presence of E.

coli and other kinds of bacteria within our intestines is necessary

to help the human body develop properly and to remain healthy (see

web site: http://www-micro.msb.le.ac.uk/video/Ecoli.html). There are

approximately 100 strains of E. coli, most of which are beneficial.

 

 

 

 

 

 

 

Are all E. coli equal?

 

 

 

No. Although E. coli inhabit the intestinal tract as beneficial

microorganisms, there also are strains of E. coli that are known to

produce toxins. Four such strains have been identified. The National

Center for Infectious Diseases, Centers for Disease Control and

Prevention (CDC), particularly warns of the dangers posed by the

rare strain E. coli O157:H7, a pathogenic strain isolated from

manure from cattle, sheep, pigs, deer and poultry. This strain can

cause severe diarrhea and kidney damage and sometimes death. Young

children, the elderly, and those with weakened immune systems are

the most vulnerable. It is this particular strain that has been

highly publicized.

 

 

 

 

 

 

 

How does E. coli O157:H7 get into food?

 

 

 

Statistics from CDC show that a vast majority of food-borne disease

is associated with cross-contamination and handling later in the

distribution chain and in the home. According to the CDC, most

illness from E. coli O157:H7 has been associated with eating

undercooked, contaminated ground beef. In recent years, E. coli

O157:H7 has been identified in outbreaks of foodborne illness linked

to fresh produce.

 

 

 

 

 

 

 

The bacteria live in the intestines of some healthy cattle, and

contamination of the meat may occur in the slaughtering process.

Eating meat that is rare or inadequately cooked is the most common

way of possible exposure to E. coli O157:H7 contamination. Person-to-

person transmission also can occur if infected people do not

adequately wash their hands. Produce may become contaminated by

pathogenic E. coli due to exposure to contaminated water, improper

use of manure, or improper handling at the plant, in transport, at

the retailer, or in the home.

 

 

 

 

 

 

 

Are organic products more likely to be contaminated by E. coli?

 

 

 

No, there is no evidence to indicate this. All food—whether

conventional or organic—is susceptible to E. coli. In fact, CDC has

issued the following statement: " The Centers for Disease Control and

Prevention…has not conducted any study that compares or quantitates

the specific risk for infection with Escherichia coli O157:H7 and

eating either conventionally grown or organic/natural foods. CDC

recommends that growers practice safe and hygienic methods for

producing food products, and that consumers, likewise, practice food

safety within their homes (e.g., thoroughly washing fruits and

vegetables). "

 

 

 

 

 

 

 

A University of Minnesota study concerning fecal E. coli in fresh

picked produce by Mukherjee et al, published in the Journal of Food

Protection (Vo. 67, No. 5, 2004), found that the percentage of E.

coli prevalence in certified organic produce was similar to that in

conventional samples. However, it did find a marked difference in

the prevalence of E. coli between the samples from certified and non-

certified organic farms. " Ours is the first study that suggests a

potential association between organic certification and reduced E.

coli prevalence, " the authors wrote. They noted that the results of

the study " do not support allegations that organic produce poses a

substantially greater risk of pathogen contamination than does

conventional produce. "

 

 

 

 

 

 

 

What does the organic industry do to ensure safe and wholesome

produce?

 

 

 

Certified organic growers and processors not only are inspected by

third-party independent certifiers in order to qualify for organic

certification, but they also follow strict guidelines for safe and

hygienic food production. As with all food producers, they must be

in compliance with local, state and federal health standards, and

food safety laws. Pasteurization, selected use of chlorine, and

other food safety practices also are allowed and followed in organic

production.

 

 

 

 

 

 

 

What is the connection between E. coli and manure use in farming?

 

 

 

Conventional and organic agriculture both use manure as a part of

regular farm soil fertilization programs. Certified organic farmers,

however, must maintain a farm plan detailing the methods used to

build soil fertility, including the application of manure, as

mandated by the Organic Foods Production Act (OFPA) of 1990 and the

National Organic Program (NOP) rule of December 2000. According to

the latter, raw animal manure must be composted if it is to be

applied to land used for a crop intended for human consumption,

unless it is applied to the land at least 120 days prior to harvest

if the edible part crops come in contact with soil, and at least 90

days prior to harvest of edible parts that do not come into contact

with soil. OFPA further recommends a longer period if soil or other

conditions warrant. No other agricultural regulation in the United

States imposes such strict control on the use of manure.

 

 

 

 

 

Certifiers and scientists recommend the use of well-composted manure

to reduce the incidence of E. coli.

 

 

 

 

 

 

 

What precautions should consumers take?

 

 

 

It is always important to be careful when handling any food. The

U.S. Food and Drug Administration (FDA) instructs consumers to

always wash fresh fruits and vegetables thoroughly before eating.

Always clean any surface that has come in contact with raw meat

before any other item is placed on that surface. Always thoroughly

wash hands after handling raw meat, and before handling any other

utensil or food item. Always cook meat until the juices run

absolutely clear. Prepare meat and poultry separately from fruits

and vegetables, and use separate clean utensils for cutting and

mixing.

 

 

 

 

 

 

 

In addition, the Produce Marketing Association recommends the

following:

 

 

 

At the store: trust your senses. Look for fresh-looking fruits and

vegetables that are not bruised, shriveled, moldy, or slimy. Don't

buy anything that smells bad. Don't buy packaged vegetables that

look slimy. Buy only what you need. Keep meats separate from

produce.

At home: Handle fresh fruits and vegetables carefully. Put produce

away promptly, and keep it in the crisper. Remember to keep all cut

fruits and vegetables covered in the refrigerator, and throw away

produce you have kept too long. Wash all fruits and vegetables in

clean drinking water before eating. Do not use detergent or bleach

when washing fruits and vegetables. Store prepared fruit salads and

other cut produce in the refrigerator until just before serving.

Discard cut produce if it has been out of the refrigerator for four

hours or more.

 

 

Helpful government sites:

www.cdc.gov/ncidod/diseases/submenus/sub_ecoli.htm

 

 

 

www.health.state.ny.us/nysdoh/consumer/e_coli.htm

 

 

 

www.foodsafety.gov/~fsg/fsgadvic.html

 

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The Organic Trade Association is the leading business association

representing the organic industry in the United States, Canada, and

Mexico. Its more than 1600 members include growers, processors,

shippers, retailers, certification organizations and others involved

in the business of producing and selling certified organic products.

 

© 2006, Organic Trade Association.

[Guest guest]

E. coli, like all bowel organisms, require intestinal conditions

to compatible with their requirements or infection does not

occur.

 

People with a low probiotic count are more at risk than people

with a high probiotic count; probiotics maintain a rather hostile

environment to pathogens and neutrals alike, and the correct

probiotic numbers pretty well rule out bowel issues from

opportunistic microbes, including clostridia, klebsiella,

rotavirus, and other problematic organisms in addition to e.

coli.

 

A diet high in carbohydrate and low in soluble prebiotic fiber

fails to feed probiotic organisms sufficiently for them to

maintain a normal degree of control over the pathogens in the gut

and especially the colonies living on the bowel wall. Research

has established that this known dietary deficiency of prebiotics

is fairly common, thus the e. coli risk from food is as much a

dietary as an infection concern.

 

Similarly, low dietary prebiotic, resulting in low probiotic

numbers, has been revealed to be at the core of the " killer

diarrhea " endemic clostridium difficile plague found in nursing

homes. In fact, prebiotics have been used to reverse " antibiotic-

associated diarrhea " even on their own.

 

Duncan Crow

 

> Posted by: " JoAnn Guest " angelprincessjo mrsjoguest

> Sat Sep 30, 2006 6:22 pm (PDT)

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