E. coli

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:

• What is E. coli
• How do people get sick
• What are the symptoms and treatment
• How to avoid getting sick
• What the Government does to protect you
• Related warnings, advisories and recalls
• Where can I learn more

What is E. coli?

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.

How do people get sick?

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:

• raw and undercooked meat, especially ground beef
• contaminated raw fruits and vegetables, including sprouts
• untreated water
• unpasteurized (raw) milk and (raw) milk products, including raw milk cheese
• unpasteurized apple juice/cider

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).

What are the symptoms and treatment?

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:

• severe stomach cramps
• watery or bloody diarrhea
• vomiting
• nausea
• headache
• little or no fever

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.

How do I avoid getting sick?

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.

These tips will help protect you and your family from E. coli:

• Cook food to a safe internal temperature using a digital thermometer.
• Do not eat hamburger patties that are pink in the middle. If served an undercooked hamburger, send it back for further cooking. Ask for a new bun and a clean plate, too.
• Avoid spreading harmful bacteria. Keep raw meat separate from ready-to-eat foods. Wash hands, counters, and utensils with hot soapy water after they have come in contact with raw meat. Never place cooked hamburgers on the unwashed plate that held raw patties. Wash thermometers in between testing patties.
• Eat and drink only pasteurized juice, cider, milk and milk products.
• Drink water from a safe (treated or boiled) supply.
• Wash your hands thoroughly before preparing or eating food.
• Wash raw fruits and vegetables thoroughly with clean, safe running water before you prepare and eat them. Use a brush to scrub produce with firm or rough surfaces, like oranges, cantaloupes, potatoes and carrots.
• Wash your hands after contact with animals (at home, farms, petting zoos and fairs).
• Keep pets away from food storage and preparation areas.
• If you think you are infected with E. coli bacteria or any other gastrointestinal illness, do not prepare food for other people.

Also, these safe food practices will reduce your risk of contracting E. coli disease and other foodborne illnesses.

What does the Government do to protect me?

In Canada, several government organizations work together every day to keep your food safe:

• Health Canada makes food safety standards and policies to help minimize the risk of foodborne illnesses.
• The Canadian Food Inspection Agency (CFIA) enforces these policies and standards and carries out inspections to make sure the food industry meets its food safety responsibilities. The CFIA works with Health Canada to make sure that foodborne illness is detected early and warnings go out to the public quickly.
• The Public Health Agency of Canada studies the incidence and causes of diseases in Canada, conducts outbreak surveillance, and coordinates outbreak response.

The Government of Canada works very hard to protect your health and safety:

• We are carrying out a five-year Food and Consumer Safety Action Plan, to strengthen and modernize Canada's safety system and make sure you can have confidence in the quality and safety of the food, health and consumer products you buy.
• We are investing $75 million more in Canada's food safety system (on top of the $113 million committed in 2008) to hire more inspectors, update lab technology, and improve communication with Canadians.
• We support and participate in public awareness campaigns about safe food practices, like the Canadian Partnership for Consumer Food Safety Education's  Fight BAC!® and  Be Food Safe programs, which encourage Canadian consumers to think of food safety at every step of the food handling process, from shopping for groceries to re-heating leftovers.

Related warnings, advisories and recalls

•  Food Recalls and Allergy Alerts
  The Canadian Food Inspection Agency (CFIA) issues public advisories to tell you when eating certain food products could cause serious health consequences. Browse this list of the most recent high-risk food recalls.
•  Food Safety Tips
  Read the Canadian Food Inspection Agency's food safety tips to learn how to handle, cook and store food products safely and read labels to make informed decisions.

Where can I learn more?

E. coli

• How to Avoid Illness from Hamburgers
  An It's Your Health article on avoiding E. coli by handling and cooking raw ground beef properly.
•  E. coli O157:H7 Food Safety Facts
  Information from the Canadian Food Inspection Agency (CFIA) about E. coli and how to prevent infection.
•  E. coli - Fact sheet
  The Public Health Agency of Canada has statistics about rates of E. coli infection in Canada.

Food safety and foodborne illnesses

• Ground Beef Safety
  More from Health Canada about safely preparing ground beef, including a video demonstration.
• Safe Handling of Fresh Herbs
  Information from Health Canada about how to safely prepare herbs and avoid parasites and bacteria, like Cyclospora and E. coli.
• Produce Safety
  Health Canada's advice about how to safely prepare produce and avoid foodborne illness.
• Tip Sheet for Raw Milk
  Health Canada advises Canadians to only drink pasteurized milk products.
• Food Safety Tips for Sprouts
  How to prepare and eat vegetable sprouts safely.
• Safe Internal Cooking Temperatures
  Health Canada's advice on how to safely measure the internal temperature of foods.
• Food and Nutrition
  Health Canada's website includes information about food-related illnesses, nutrition, and food safety, including In Your Kitchen: Safety Tips.
•  Food Safety website
  The Government of Canada's new portal for everything about food safety.
•  Fight BAC! and  Be Food Safe
  The Canadian Partnership for Consumer Food Safety Education has two great websites filled with tips, fact sheets, games and learning activities on how to avoid foodborne illness.
•  Canadian Food Inspection Agency
  The Canadian Food Inspection Agency (CFIA) has a lot of information about food safety on its website, including food safety tips, food recalls and allergy alerts.