Escherichia coli enteritis prevention

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1] Associate Editor(s)-in-Chief: Yazan Daaboul, M.D.; Serge Korjian M.D.

According to the Centers for Disease Control and Prevention (CDC), preventive measures against the development of E. coli enteritis include applying proper hand hygiene using soap and water, cooking meat thoroughly (to a temperature of at least 160°F / 70˚C), avoiding consumption of raw and unpasteurized products (e.g. milk, other dairy products, and juices), and avoiding swallowing water when swimming.^[1]

According to the Centers for Disease Control and Prevention (CDC), preventive measures against the development of E. coli enteritis include the following:^[1]

• Hand hygiene is recommended following using the restroom, changing diapers, exposure to animals, or prior to preparing/eating food.
• If soap and water are unavailable, hand washing using alcohol-based sanitizer may be alternatively used, but should not be considered as a substitute to hand washing using soap and water.

• Ground beef and meat that has been needle-tenderized should be cooked to a temperature of at least 160°F (70˚C).
• Use a thermometer to verify the temperature, as color is not a very reliable indicator of how thoroughly the meat has been cooked.
• Prevent cross-contamination in food preparation areas by thoroughly washing hands, counters, cutting boards, and utensils after they touch raw meat.

• Raw products include raw milk, unpasteurized dairy products, and unpasteurized juices (.e.g fresh apple cider).