E. coli

What is E. coli

Escherichia coli (known as E. coli) is a type of bacteria that can be found in the intestines of animals and humans. Many types (strains) of E. coli are harmless to humans, but some can cause serious illness. These strains produce toxins called ‘Shiga toxins’.  

There are different types of Shiga toxin-producing E. coli (STEC) that can cause illness, such as STEC O157. This strain is responsible for most cases in the UK but other strains, which are referred to as non-O157 STECs are also capable of causing severe disease.  

People who are most likely to suffer severe symptoms are young children, pregnant women, people with an underlying health condition (e.g. cancer, diabetes, liver and kidney disease) and older people.  

You can find information on the symptoms of E. coli and how it makes you ill on the following sites:

• NHS - Food poisoning
• NIDirect - Food poisoning
• NHS 111 Wales - Food poisoning
• UKHSA - Shiga toxin-producing Escherichia coli: guidance, data and analysis

Video: FSA explains E. coli

How E. coli is spread

E. coli can be found in foods such as raw and undercooked meats (for example minced meat), raw milk, dairy products made from raw milk (unpasteurised milk) or contaminated fresh produce such as fruits and leafy green vegetables.  

There is a risk of spreading the bacteria through cross-contamination in, for example by contact between raw and cooked foods and contaminated equipment and utensils or by poor food hygiene (e.g. not washing hands before preparing food)  

It can also be spread through contact with people who have the illness, and through pets and their faeces. 

How you can reduce the risk of E.coli at home

To reduce the risk of E. coli, it’s important to:   

• cook food correctly by following the guidance on time and temperature – this will kill E. coli, including STEC 
• wash fruit and vegetables, including salad leaves, that will be eaten raw or before cooking  
• wash your hands regularly with soap and water before, during and after meal preparation    
• avoid cross-contamination  which might lead to bacteria passing from raw foods to fresh, cooked or foods that are ready to eat via things like reusable shopping bags, knives, dirty surfaces and chopping boards.
• chill your food  below 5°C - this will stop or significantly slow the growth of bacteria including E. coli
• use food and drink by the use-by date on the label, even if it looks and smells fine - eating food after this date could put your health at risk as you can’t see, smell or taste bacteria which make you ill