What must the person in charge do when a food handler has been diagnosed with a disease caused by E coli?

Key facts

E. coli (Escherichia coli) are a group of bacteria that are found in the gut of nearly all people and animals. Some E. coli bacteria can cause serious illness, and some cause no illness at all.
E. coli infection can be spread through contact with contaminated food or water, or with people who are sick.
The bacteria can cause diarrhoea and food poisoning, or more serious illnesses like pneumonia.
You can reduce your chance of E. coli infection by avoiding risky foods and practising good hygiene.

E. coli (Escherichia coli) are a group of bacteria that are found in the gut of nearly all people and animals. There are many different strains of E. coli. Some cause no illness at all. Others cause minor illness, and yet others cause serious illness.

Minor illnesses caused by E. coli

Some strains of E. coli cause a range of minor illnesses including:

Serious illnesses caused by E. coli

Some strains of E. coli cause serious illnesses such as:

Haemolytic uraemic syndrome

E. coli can also cause a serious illness known as haemolytic uraemic syndrome, which damages the blood cells and can cause the kidneys to fail. Symptoms include:

Elderly people, young children and people with a compromised immune system are at greatest risk contracting a severe disease.

How could I get infected?

You can pick up E. coli infections in many different ways. You can get it from:

contact with contaminated food such as meat (especially undercooked minced meat in hamburgers), unpasteurised dairy products (such as raw milk) and fruit juices, and unwashed raw fruit and vegetables
contact with contaminated water, especially in rural areas or in swimming pools
personal contact with people who are sick (especially from their vomit or faeces) or from direct contact with animals who carry the bacteria

When should I see my doctor?

See your doctor if:

you have diarrhoea that is severe or has blood in it
you have a high fever with your diarrhoea
you have symptoms of haemolytic uraemic syndrome
the diarrhoea lasts for more than 2 days in an adult, or for more than 24 hours in a baby
you get dehydrated
you have severe pain in your abdomen or rectum
you have signs of a urinary tract infection
you are worried that you might have pneumonia
you are concerned that your baby is unwell

FIND A HEALTH SERVICE — Our Service Finder can help you find doctors, pharmacies, hospitals and other health services.

How is E. coli diagnosed?

Formal diagnosis of E. coli infection usually requires laboratory testing of a stool (poo) specimen for the bacterium or the toxic chemicals it releases.

A blood test could also help to check for antibodies to the infection, haemolytic uraemic syndrome, or sepsis — a serious blood infection caused by bacteria, including E. coli.

How is E. coli treated?

Treatment for E. coli depends on what part of the body is infected and how serious the illness is.

If you have diarrhoea and are not very sick, keep hydrated by drinking plenty of fluids such as oral rehydration solution, which is available from pharmacies. If you don’t have a rehydration drink, you can use these drinks after diluting them.

Juice or soft drink: mix 1 part drink to 4 parts water (for example, 40 ml drink with 160 ml water).
Cordial: mix 1 part cordial to 20 parts water (for example, 5 ml cordial with 100 ml water).

Don’t take anti-vomiting or anti-diarrhoeal medications unless your doctor has recommended them. Most people recover within 5 to 10 days without treatment.

Can E. coli be prevented?

You can reduce your chance of E. coli infection by avoiding risky foods and practising good hygiene. Always wash your hands after going to the toilet or changing a nappy.

It is important to prepare, cook and store your food safely.

Safe food handling will avoid transmitting the infection from one food item to another — for example, from infected raw meat to fresh food. Washing fruits and vegetables that you’ll be eating raw in clean water will also reduce any E. coli contamination.

If you have been sick due to E. coli infection, you can also take steps to avoid infecting others.

Wash any bedding, clothing or household surfaces that have been dirtied by diarrhoea or vomit.
Avoid preparing food for others in your household for 24 hours after any symptoms disappear.
Stay away from work, or keep your child home from childcare or school, until at least 24 hours after any symptoms disappear (48 hours if you work in a care setting or handle food).

Try the new Google Books

Check out the new look and enjoy easier access to your favorite features

Try the new Google Books

Check out the new look and enjoy easier access to your favorite features

Revised 1/2019

MDH Foodborne Illness Hotline: 1-877-FOOD-ILL (1-877-366-3455)

Person in Charge (PIC) responsibilities:

The PIC must exclude all ill employees from the establishment while they have:

Employees with diarrhea or vomiting cannot return to work for at least 24 hours after symptoms end.

Record all employee reports of diarrhea and vomiting including onset date in an Employee Illness Log.

The PIC must notify your local health department or MDH of any employee diagnosed with any of these illnesses:

Norovirus
Salmonella
Shigella
Hepatitis A virus
Shiga toxin-producing E. coli
Infection with another bacterial, viral or parasitic pathogen

Exclusions and restrictions may apply if an employee has been diagnosed with any of the illness listed above.

Employee responsibilities

Some illnesses can be transmitted through food from employees to customers. Therefore, employees cannot work if they have:

Employees with diarrhea or vomiting cannot return to work for at least 24 hours after symptoms end.

Employees must report to the PIC if they have any of the following symptoms:

Diarrhea
Vomiting
Jaundice (yellowing of skin or whites of eyes)
Sore throat with fever
Open, infected wound

Employees must report to the PIC if they have any of the following infections:

Norovirus
Salmonella
Shigella
Hepatitis A virus
Shiga toxin–producing E. coli
Infection with another enteric bacteria, viral or parasitic pathogen

Employees must report to the PIC if they have been exposed to, or are a suspected source of a disease outbreak in the last 30 days.

Report customer illness complaints

The PIC is required to notify your local health department or MDH of complaints from a customer who:

Reports becoming ill with diarrhea or vomiting after eating at the establishment.
OR
Reports having or is suspected of having norovirus, hepatitis A virus, Salmonella, Shigella, Shiga toxin-producing E. coli, or another enteric bacterial, viral or parasitic pathogen after eating at the establishment.

Customer complaints may also be reported directly to the MDH Foodborne Illness Hotline: 1-877-FOOD-ILL (1-877-366-3455) or fill out the online Minnesota Foodborne & Waterborne Illness Report.

Resources

Although most kinds of E. coli are harmless, some can make you sick. Learn about the kinds of E. coli that cause diarrhea and what you can do to lower your chances of infection.

What are Escherichia coli?

E. coli are bacteria found in the intestines of people and animals and in the environment; they can also be found in food and untreated water.

Most E. coli are harmless and are part of a healthy intestinal tract. However, some cause illnesses that are sometimes severe, such as diarrhea, urinary tract infections, respiratory illness, and bloodstream infections. The types of E. coli that cause diarrheal illness are spread through contaminated food or water and through contact with animals or people.

Who is more likely to get an E. coli infection?

Anyone can get sick from E. coli, but some people have an increased chance of infection. These people are:

Adults aged 65 and older
Children younger than 5 years of age
People with weakened immune systems, including pregnant women
People who travel to certain countries

What are the symptoms of E. coli infections?

Most people have diarrhea, which can be bloody, and most have stomach cramps that may be severe. Some also have vomiting. A high fever is uncommon. Symptoms usually last 5–7 days.

About 5–10% of people diagnosed with a type of E. coli called Shiga toxin-producing E. coli O157 develop hemolytic uremic syndrome (HUS)—a type of kidney failure that can be life-threatening.

Contact your healthcare provider if you have diarrhea or vomiting that lasts for more than 2 days, bloody stools, a fever higher than 102°F, or signs of dehydration (including little or no urination, excessive thirst, a very dry mouth, dizziness or lightheadedness, or very dark urine).

For more information, visit the E. coli Questions and Answers page.

How can I prevent E. coli infection?

Wash your hands thoroughly with soap and running water.
Follow the four steps to food safety when preparing food: clean, separate, cook, and chill.
Use a food thermometer to make sure meat has reached a safe minimum cooking temperatureexternal icon:
- Cook ground beef, pork, and lamb to an internal temperature of at least 160°F (70°C). The best way to check the temperature of patties is to insert the thermometer from the side until it reaches the center.
- Cook steaks and roasts of beef to an internal temperature of at least 145°F (62.6°C) and allow the meat to rest for 3 minutes after you remove it from the grill or stove. Check the temperature in the thickest part of steaks or roasts.
Prevent cross-contamination by thoroughly washing hands, counters, cutting boards, and utensils with soap and water after they touch raw meat.
Do not drink untreated water or swallow water when swimming or playing in lakes, ponds, streams, swimming pools, and backyard “kiddie” pools.
Don’t eat raw dough or batter.
Drink pasteurized milk and juices.
Take precautions with food and water when traveling abroad.

How can I prevent E. coli infection from animals?

Play it safe around animals, including those at petting zoos, farms, fairs, and even in your backyard.

Wash your hands often. Running water and soap are best. If they are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol and wash your hands with soap and running water as soon as you can.
Eat and drink safely. Keep food and drinks out of animal areas.
Always supervise children around animals.

Revised 1/2019

MDH Foodborne Illness Hotline: 1-877-FOOD-ILL (1-877-366-3455)

Person in Charge (PIC) responsibilities:

The PIC must exclude all ill employees from the establishment while they have:

Employees with diarrhea or vomiting cannot return to work for at least 24 hours after symptoms end.

Record all employee reports of diarrhea and vomiting including onset date in an Employee Illness Log.

The PIC must notify your local health department or MDH of any employee diagnosed with any of these illnesses:

Norovirus
Salmonella
Shigella
Hepatitis A virus
Shiga toxin-producing E. coli
Infection with another bacterial, viral or parasitic pathogen

Exclusions and restrictions may apply if an employee has been diagnosed with any of the illness listed above.

Employee responsibilities

Some illnesses can be transmitted through food from employees to customers. Therefore, employees cannot work if they have:

Employees with diarrhea or vomiting cannot return to work for at least 24 hours after symptoms end.

Employees must report to the PIC if they have any of the following symptoms:

Diarrhea
Vomiting
Jaundice (yellowing of skin or whites of eyes)
Sore throat with fever
Open, infected wound

Employees must report to the PIC if they have any of the following infections:

Norovirus
Salmonella
Shigella
Hepatitis A virus
Shiga toxin–producing E. coli
Infection with another enteric bacteria, viral or parasitic pathogen

Employees must report to the PIC if they have been exposed to, or are a suspected source of a disease outbreak in the last 30 days.

Report customer illness complaints

The PIC is required to notify your local health department or MDH of complaints from a customer who:

Reports becoming ill with diarrhea or vomiting after eating at the establishment.
OR
Reports having or is suspected of having norovirus, hepatitis A virus, Salmonella, Shigella, Shiga toxin-producing E. coli, or another enteric bacterial, viral or parasitic pathogen after eating at the establishment.

Customer complaints may also be reported directly to the MDH Foodborne Illness Hotline: 1-877-FOOD-ILL (1-877-366-3455) or fill out the online Minnesota Foodborne & Waterborne Illness Report.

Resources

Try the new Google Books

Check out the new look and enjoy easier access to your favorite features

Try the new Google Books

Check out the new look and enjoy easier access to your favorite features

Revised 1/2019

MDH Foodborne Illness Hotline: 1-877-FOOD-ILL (1-877-366-3455)

Person in Charge (PIC) responsibilities:

The PIC must exclude all ill employees from the establishment while they have:

Employees with diarrhea or vomiting cannot return to work for at least 24 hours after symptoms end.

Record all employee reports of diarrhea and vomiting including onset date in an Employee Illness Log.

The PIC must notify your local health department or MDH of any employee diagnosed with any of these illnesses:

Norovirus
Salmonella
Shigella
Hepatitis A virus
Shiga toxin-producing E. coli
Infection with another bacterial, viral or parasitic pathogen

Exclusions and restrictions may apply if an employee has been diagnosed with any of the illness listed above.

Employee responsibilities

Some illnesses can be transmitted through food from employees to customers. Therefore, employees cannot work if they have:

Employees with diarrhea or vomiting cannot return to work for at least 24 hours after symptoms end.

Employees must report to the PIC if they have any of the following symptoms:

Diarrhea
Vomiting
Jaundice (yellowing of skin or whites of eyes)
Sore throat with fever
Open, infected wound

Employees must report to the PIC if they have any of the following infections:

Norovirus
Salmonella
Shigella
Hepatitis A virus
Shiga toxin–producing E. coli
Infection with another enteric bacteria, viral or parasitic pathogen

Employees must report to the PIC if they have been exposed to, or are a suspected source of a disease outbreak in the last 30 days.

Report customer illness complaints

The PIC is required to notify your local health department or MDH of complaints from a customer who:

Reports becoming ill with diarrhea or vomiting after eating at the establishment.
OR
Reports having or is suspected of having norovirus, hepatitis A virus, Salmonella, Shigella, Shiga toxin-producing E. coli, or another enteric bacterial, viral or parasitic pathogen after eating at the establishment.

Customer complaints may also be reported directly to the MDH Foodborne Illness Hotline: 1-877-FOOD-ILL (1-877-366-3455) or fill out the online Minnesota Foodborne & Waterborne Illness Report.