What Food Safety Experts Steer Clear of to Avoid E. Coli

Unpasteurized Milk and Cheese

E. coli bacteria can thrive in raw milk and unpasteurized cheese made from it. Pasteurization, a process that involves heating milk to a specific temperature for a set period, kills harmful bacteria, including E. coli.

Raw or Undercooked Meat

Raw or undercooked meat, particularly ground beef, can harbor E. coli bacteria. Thoroughly cooking meat to an internal temperature of 160°F (71°C) or higher kills the bacteria.

Contaminated Produce

E. coli can reside on the surface of fresh produce, such as leafy greens, fruits, and vegetables. Thoroughly washing produce under running water before consumption helps remove any potential bacteria.

Cross-Contamination

Cross-contamination occurs when E. coli from contaminated foods or surfaces spreads to other foods. To prevent this, it is crucial to keep raw meat separate from cooked foods, wash hands and surfaces thoroughly, and use separate cutting boards.

Unwashed Hands

E. coli can reside on hands and transfer to food during preparation or consumption. Washing hands thoroughly with soap and water for at least 20 seconds before and after handling food is essential.

Unsafe Water

E. coli can be present in contaminated water sources. Drinking or using untreated water for food preparation can pose a risk. Always use clean, treated water for drinking, cooking, and washing.

Avoiding High-Risk Foods

By steering clear of these potential sources of E. coli, food safety experts minimize their risk of infection. Adhering to these guidelines can help prevent the spread of E. coli and ensure the safety of food.