Our food supply in Canada is generally very safe, but sometimes the food we eat may carry bacteria that can make us sick, like Escherichia coli O157:H7, which is commonly called E. coli.
This section will tell you more about:
Escherichia coli (E. coli) are bacteria that live naturally in the intestines of cattle, poultry and other animals. Most E. coli are harmless to humans, but some varieties carry genes that allow them to cause disease. The bacteria can be transferred to the outer surface of meat during butchering. Processing can then spread the bacteria throughout the meat. Raw fruits and vegetables can also become contaminated with E.coli while in the field, through improperly composted manure, contaminated water, wildlife and contaminated harvesters.
The bacteria can be transferred to the outer surface of meat during butchering. Processing can then spread the bacteria throughout the meat. Raw fruits and vegetables can also become contaminated with E.coli while in the field, through improperly composted manure, contaminated water, wildlife and contaminated harvesters.
If you eat undercooked ground beef or other foods contaminated with E. coli, you can become ill. While most people experience a few days of upset stomach and then recover fully, E. coli infections can sometimes be life threatening.
Did you know? Intestinal illness can be caused by viruses, bacteria or parasites, and usually involves vomiting and diarrhea. People often call it the flu, though it is in no way related to the influenza virus, which causes respiratory illness.
Both animals and people can be carriers of E. coli without showing signs of illness. They can then spread the bacteria to foods, surfaces or other people. Food can become contaminated with E. coli during butchering, when food is handled by a person infected with E. coli, or from cross-contamination when raw foods are handled improperly.
Two of the most common ways to come into contact with E. coli are by improperly handling raw ground meat and by eating ground meat that is undercooked.
You can be exposed to this type of E.coli by eating or drinking:
Finally, you can be infected with E. coli through contact with the feces (stool) of infected people or with cattle or other farm animals (including at petting zoos and fairs).
Fast fact: You cannot tell the difference between contaminated and non-contaminated food by the way it looks, smells, or tastes. Safe food handling and cooking practices are key to preventing foodborne illness.
People infected with E. coli can have a wide range of symptoms. Some do not get sick at all, though they can still spread the infection to others. Others feel as though they have a bad case of upset stomach. Still others become seriously ill and must be hospitalized.
The following symptoms can appear within one to ten days after contact with the bacteria:
Most symptoms clear up within five to ten days. But some people who are infected with E. coli develop life-threatening symptoms, including kidney failure, seizures and stroke. While most will recover completely, others may suffer permanent health effects, like kidney damage, and some may die.
Although anyone can get an E. coli infection, pregnant women, people with compromised immune systems, young children and older adults are most at risk for developing serious complications.
There is no real treatment for E. coli infections, other than monitoring the illness, providing comfort, and preventing dehydration through proper hydration and nutrition. People who develop complications may need further treatment, like dialysis for kidney failure. You should contact your health care provider if symptoms persist.
Foods contaminated with E. coli look, smell and taste normal. The good news is, E. coli and many other harmful bacteria can be killed by cooking food properly.
Food safety tip: Because ground beef can turn brown before disease-causing bacteria are killed, use a digital food thermometer to make sure you cook hamburger to an internal temperature of at least 71°C (160°F).
These tips will help protect you and your family from E. coli:
Food safety tip: Pasteurization destroys E. coli O157:H7 and other harmful bacteria. Food safety experts don't recommend unpasteurized products, particularly for young children, the elderly, pregnant women and people with weakened immune systems.
Also, these safe food practices will reduce your risk of contracting E. coli disease and other foodborne illnesses.
In Canada, several government organizations work together every day to keep your food safe:
The Government of Canada works very hard to protect your health and safety: