Food safety is a paramount concern for individuals and communities worldwide. Among the numerous microorganisms that can lead to foodborne illnesses, Escherichia coli (E. coli) and Salmonella stand out as common culprits. In this blog, we will explore the characteristics, sources, symptoms, and preventive measures associated with these two bacteria, shedding light on the importance of understanding and mitigating the risks they pose.

Escherichia Coli (E. coli)

E. coli is a diverse group of bacteria that typically reside in the intestines of humans and animals. While most strains are harmless, certain types can cause severe foodborne illnesses. One notorious strain is E. coli O157:H7, known for producing a powerful toxin that can lead to severe complications, such as kidney failure.

Sources: Contamination of food products with E. coli often occurs through contact with contaminated water, raw or undercooked meat (especially ground beef), unpasteurized milk, and raw vegetables. Cross-contamination during food handling and inadequate hygiene practices can also contribute to the spread of E. coli.