Clinical Name: Shiga toxin-producing Escherichia coli
Common Name: E. coli (STEC)
What Is STEC?
Shiga toxin-producing Escherichia coli (STEC) are a group of E. coli bacteria that can cause severe foodborne illness. While many strains of E. coli are harmless and even beneficial, STEC produce powerful toxins that can lead to serious complications—especially hemolytic uremic syndrome (HUS), which can cause kidney failure.
Source: CDC, WHO
Introduction
While most types of E. coli are harmless and even beneficial to our gut health, some strains can cause serious illness—and even kidney failure. Among the most dangerous is Shiga toxin-producing E. coli (STEC), including the well-known E. coli O157:H7.
For food workers, preventing STEC contamination is critical. The bacteria can live in the intestines of animals and humans and spread to food through even the smallest trace of fecal matter. The result? A potential health crisis traced back to your prep station or grill line.
Why It Matters
Each year in the United States, STEC causes an estimated 265,000 infections, leading to thousands of hospitalizations. Many outbreaks have been linked to undercooked beef, contaminated produce, and cross-contamination in kitchens.
Food Source Examples
| Food Source | Examples |
|---|---|
| Undercooked beef | Ground beef, burgers |
| Contaminated produce | Lettuce, spinach, leafy greens |
| Unpasteurized products | Milk, cheese, fruit juices |
| Fecal contact | Foods handled with unwashed hands |
Even a microscopic trace of contaminated fecal matter can introduce the bacteria to food. It is essential to follow strict sanitation and hygiene procedures to prevent outbreaks.
Symptoms
Symptoms of a STEC infection typically begin 3–4 days after exposure, but they can appear as soon as 1 day or as late as 10 days. Some cases progress into hemolytic uremic syndrome (HUS), a potentially fatal complication.
Symptom Details
| Symptom | Details |
|---|---|
| Severe diarrhea | Often bloody; lasts up to 7 days |
| Stomach cramps | Intense pain, typically lower abdomen |
| Nausea and vomiting | Can occur along with diarrhea |
| Fever | Mild or absent in many cases |
| HUS (in severe cases) | Can lead to kidney failure, especially in children and elderly |
Call a doctor immediately if diarrhea is bloody or if signs of HUS appear—such as decreased urination or fatigue.
Who’s at Risk
Certain individuals are more likely to develop severe illness or complications from STEC infections:
- Children under 5 – Higher risk of HUS
- Older adults – More susceptible to severe illness
- Immunocompromised people – Weaker defenses against toxins
- Travelers – Increased exposure to unfamiliar food and water sources
- Food handlers – Potential to spread bacteria during food prep
How It Spreads
- Contaminated meat – Especially undercooked ground beef
- Raw produce – Exposed to manure-contaminated irrigation or wash water
- Unpasteurized items – Milk, cheese, and juice can harbor the bacteria
- Improper hygiene – Bacteria spread by infected people or contaminated surfaces
How to Prevent It
Food safety practices can prevent STEC infections. Follow these principles consistently:
| Step | Action |
|---|---|
| Clean | Wash hands, utensils, and surfaces before and after handling raw foods |
| Separate | Keep raw meat away from ready-to-eat items |
| Cook | Ground beef must reach an internal temp of 160°F (71°C) |
| Chill | Refrigerate perishables within 2 hours; keep fridge at or below 40°F (4°C) |
Tip: Use a food thermometer—color is not a reliable indicator of doneness, especially in ground beef.
Cleaning Measures
Routine cleaning and disinfection are your first lines of defense against STEC:
- Sanitize cutting boards and prep surfaces after each use
- Clean all kitchen equipment and utensils regularly
- Use separate tools for raw meat and produce
- Follow proper handwashing procedures before and after food prep
Tip: Train staff to wash hands for at least 20 seconds with soap and warm water—especially after using the restroom or touching raw meat.
Protect Your Kitchen. Protect Your Business.
At Certivance, we believe food safety starts with training. Our courses help foodservice teams understand the dangers of pathogens like STEC and give them the tools to prevent outbreaks before they happen.
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