E. coli food poisoning comes from contaminated meat, dairy, and produce, with some strains more virulent than others.
By Leah Zerbe, Rodale Wellnesss
Where does it come from?
Not all E. coli are pathogenic, but the most common source of the pathogenic kinds include agricultural applications of improperly used or inadequately composted animal manure. Wild animal intrusion into crop fields is believed to play a much smaller role. Food handlers employing inadequate hygiene and contaminated washing facilities are also possible points at which food can be contaminated. The more hands involved between the field and your fork, the greater the chance of contamination.
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Where is the E. coli contamination found, inside or outside the food item?
It could be either, explains Luke LaBorde, PhD, associate professor of food science at Penn State University. "If a fruit or vegetable is contaminated, it most likely is on the outside," he says. The germs could be internalized if wash tanks are at least 10 degrees cooler than the fruit or vegetables, though, he said. If manure is added to a field less than 120 days before harvest, contamination is also more likely.
What foods are more likely to cause an E. coli outbreak?
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Outbreaks that have been attributed to pathogenic E. coli in the past include raw milk, undercooked hamburger, sprouts, and leafy greens.
Why are sprouts implicated in so many foodborne illness outbreaks?
When sprouts are implicated in an outbreak, the source is usually seed taken from plants in a field that was contaminated. The warm, moist growing conditions make it easy for the E. coli to flourish.
Here's how prevent E. coli food poisoning:
While sprouts are nutritional powerhouses when raw, they do retain some health benefits if you cook them. Cooking lowers the risk of their spreading a foodborne illness (so try these 7 new ways to cook sprouts).
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