FSA releases guidance to prevent E.coli contamination

The FSA has today issued guidance to clarify the steps that food businesses need to take to control the risk of contamination from the food bug E.coli O157.

Serious outbreaks of E.coli in Scotland in 1996 and Wales in 2005 resulted in serious illness in some individuals and, in a few cases, death.

They were attributed to cross-contamination arising from the poor handling of food.

The guidance has been developed to remind food businesses what they should be doing to protect their customers from the serious consequences of E.coli food poisoning.

Many businesses will already be following the steps contained in the guidance but it is intended to provide reassurance that they are doing everything they can to prevent cross-contamination.

It is also expected that the guidance will be used by local authority food safety officers when inspecting businesses in their area.

Some of the key measures highlighted in the guidance to control E.coli are:

- The identification of separate work areas, surfaces and equipment for raw and ready-to-eat food.

- The use of separate complex equipment, such as vacuum-packing machines, slicers, and mincers for raw and ready-to-eat food.

- Handwashing should be carried out using a recognized technique.

Anti-bacterial gels must not be used instead of thorough handwashing.

- Disinfectants and sanitizers must meet officially recognized standards and should be used as instructed by the manufacturer.

Although E.coli is the key focus of this guidance, the measures outlined will also help in the control of other bacteria, such as campylobacter and salmonella.

The full guidance, developed following a public consultation and Professor Hugh Pennington's report into the 2005 E.coli outbreak, can be found at the agency's website.