Food and Nutrition Q&A:

by Chelsy Leslie, from the September 2002 newsletter

Hello! My name is Chelsy Leslie. I am a registered dietitian currently working for the Whitman County Health Department. I am excited to have this opportunity to share food and nutrition information with you each month in the Co-op Community News. I will address the issues you are interested in knowing more about, so please send your questions via email.

Q: I've heard that E. coli is often found in meat. Are vegetarians at risk for getting E. coli?

A: The bacterium Escherichia coli 0157:H7 (a particular strain of E. coli) is most often thought to be associated with beef. However, avoiding meat does not eliminate the risk for infection. Outbreaks of E. coli 0157:H7 infections have also been linked to unpasteurized milk, untreated water, and even fresh produce. To minimize the risk of E. coli 0157:H7 infection, it is important to follow safe food handling practices.

Although there are a variety of harmful bacteria, E. coli 0157:H7 is of particular concern because only a few cells are needed to cause illness. In addition, E. coli 0157:H7 can survive a wide range of conditions. It can survive for a long time in water and soil, under frozen and refrigerated temperatures, and in dry conditions. However, it is easily destroyed by heat. Pasteurization will eliminate E. coli 0157:H7 in milk and juices.

E. coli 0157:H7 can cause very severe problems, especially in young children, the elderly, and people with weakened immune systems. Symptoms of infection may appear within one to two days and may include bloody diarrhea, severe abdominal pain and cramping, nausea, vomiting, and occasionally fever. Hemolytic Uremic Syndrome, a life-threatening complication, may also develop.

Fresh produce can be contaminated with E. coli 0157:H7 at any point in the food system - during growing, harvesting, packing, processing, shipping, and/or preparing produce for consumption. Clean and sanitary hands, equipment, and tools are essential at each of these points to minimize cross-contamination.

If you have your own garden, it should be in an area with the lowest potential for contamination from fresh manure. Root crops and leafy vegetables have the greatest risk of contamination. Keep pets, livestock and wildlife out of the garden, especially during the growing season. If possible, use only potable water for your garden. Be especially careful about not using potentially contaminated water within 30 days of harvest. Use a drip system if the edible portion of the crop is above ground.

If you use manure as a fertilizer, be sure to compost it properly to kill E. coli. The compost should reach a temperature of 130 to 140 degrees F for at least two five-day heating cycles. Mixing the compost regularly helps to ensure that it all has reached the appropriate temperature. Allow the compost to cure for two to four months before using it in your garden. For more information on composting, read "Composting Yard Wastes."

• The last line of defense against E. coli 0157:H7 infection is good food handling practices: Always wash hands with hot soapy water for 20 seconds (sing "Happy Birthday" twice) after using the toilet, changing diapers, or handling animals.
• Wash all produce thoroughly. Use a firm scrub brush and lukewarm water for carrots, potatoes, and other root vegetables.
• Clean and sanitize cutting boards, utensils, and surfaces used to prepare any raw food before preparing another product. A good sanitizing solution is 1 tsp. bleach in 1 quart water.
• If you prepare meat, keep raw meat away from ready-to-eat foods and cook ground meats thoroughly to 160 degrees.

In addition, always refrigerate leftovers promptly, which helps to limit bacterial growth.

Copyright: Copyright on articles, recipes and images are jointly held by the Moscow Food Co-op and the respective contributors, except were otherwise noted.

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