Escherichia coli, commonly known as E. coli, is a type of bacteria found in the environment, foods, and the intestines of people and animals. While many strains of E. coli are harmless and even beneficial to gut health, certain types can cause illness. These pathogenic strains pose a risk, particularly when associated with contaminated food products like chicken.
Understanding E. coli in Poultry
E. coli is a natural inhabitant of the intestinal tract of healthy poultry. During the processing of chicken, such as slaughter and handling, the bacteria can transfer from the intestines to the meat, leading to contamination. This occurs through various means, including fecal matter coming into contact with feathers and skin, or unsanitary cutting tools.
Raw chicken is not sterile and can naturally carry bacteria. The primary concern for human health is Shiga toxin-producing E. coli (STEC), particularly E. coli O157:H7, which produces potent toxins called Shiga toxins. These toxins can induce severe illness in humans.
Health Risks and Symptoms
Consuming chicken contaminated with pathogenic E. coli can lead to various health consequences. Symptoms typically appear within 3 to 4 days after exposure, but can range from 1 to 10 days. Common symptoms include severe abdominal cramps, diarrhea which is often bloody, nausea, vomiting, and a fever. The illness typically resolves within a week for most healthy individuals.
However, a serious complication, Hemolytic Uremic Syndrome (HUS), can develop in about 5-10% of people infected with STEC. HUS is a rare but severe condition that affects the kidneys and blood clotting, potentially leading to the destruction of red blood cells and kidney failure. Symptoms of HUS include vomiting, bloody diarrhea, stomach pain, fever, chills, headache, extreme fatigue, decreased urination, and paleness. Young children under 5, adults over 65, and individuals with compromised immune systems are at the highest risk for HUS. While most people with HUS recover within a few weeks, some may experience permanent organ damage or, rarely, death.
Preventing Illness from Chicken
Preventing E. coli illness from chicken involves specific food safety measures during purchasing, storage, and preparation. When selecting chicken, choose packages carefully to avoid any leakage that could contaminate other items in your cart. Place raw chicken in a disposable bag to contain any juices.
Immediately refrigerate chicken at 40°F (4°C) or below. Store raw chicken on the bottom shelf in a sealed container or securely wrapped to prevent juices from dripping onto other foods. Cooked chicken should be refrigerated within two hours after cooking and consumed within 3-4 days.
Proper handling of raw chicken is also important. Always wash your hands with soap and water for at least 20 seconds before and after handling raw chicken. Avoid washing raw chicken, as this can spread bacteria to your sink, countertops, and other foods through splashing water droplets. Cooking chicken to the correct internal temperature will destroy any present bacteria.
Thorough cooking is the most effective way to eliminate E. coli and other harmful bacteria. Use a food thermometer to ensure all chicken reaches an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part. To prevent cross-contamination, use separate cutting boards, utensils, and plates for raw and cooked chicken. Never place cooked food on a surface that previously held raw chicken without thorough washing.