EHA Food Safety and Epidemiology Blog

Why is the finding of generic E. coli in ready-to-eat food a red flag?

Generic E. coli is found in the intestinal track of both man and animals. Thus, the finding of generic E. coli in ready-to-eat foods is an indication of fecal contamination. Fecal contamination in turn indicates that other harmful organisms, whether they be bacterial (Salmonella, Shigella, Campylobacter), viral (hepatitis A, norovirus, rotovirus), helminthic or protozoal parasites (Taenia, Toxoplasma, Cryptosporidium, Giardia), could be present.

In addition, the test for generic E. coli does not rule out and actually includes a few types of E. coli that are dangerous. These pathogenic strains of E. coli have the ability to cause anything from simple self-limiting diarrhea to systemic disease resulting in multi-organ failure and death. It is for these reasons that the confirmation of generic E. coli in ready-to-eat food is followed by an automatic recommendation for a thorough review of the constituent ingredients, as well as finished product re-testing and task-oriented training of those individuals involved in the preparation of those specific ready-to-eat food items (i.e. deli foods or protein salads).

Essentials of FIFO

Commentary by Christine Testa, Regional Food Safety Specialist FIFO is a commonsense system that allows you to prepare foods with an optimum nutritional value and quality, along with practicing good food safety procedures. FIFO rotation will also lower your food cost.

Knowing what you have in stock and how fast or slow food items are moving out will ensure that purchasing is efficient and not wasteful. When food items are stored in an organized manner, they are easily identified and tagged in case of a food recall or that occasional customer complaint.

Date all foods located in the dry storage, refrigeration storage and freezer storage areas to ensure FIFO rotation.