Food Safety Focus (237th Issue, Apr 2026) – Article 3

Prevent Shiga Toxin-producing Escherichia coli (STEC) Infection with Good Food Hygiene

The Centre for Health Protection of the Department of Health reported a sporadic case of Shiga toxin-producing Escherichia coli (STEC) infection affecting a one-year-old girl who developed diarrhoea and subsequently recovered. E. coli is part of the common flora found in the intestines of animals and humans. While most strains are harmless, certain strains such as STEC can cause gastrointestinal illness with symptoms often more severe in young children and the elderly. STEC infection is commonly associated with contaminated food or water, including raw or undercooked meat, unpasteurised dairy products and unwashed fruits and vegetables. The bacteria can also spread easily in the kitchen when ready-to-eat items, utensils or surfaces are contaminated.

To reduce the risk of STEC infection, practise safe food handling: cook meat and wash produce thoroughly, and avoid unpasteurised dairy. Prevent cross-contamination by using separate cutting boards for raw meat and ready-to-eat foods, and maintain strict hand hygiene. Susceptible populations should not consume high-risk food including undercooked meat and eggs, unpasteurised milk and cheese and unwashed produce.