**4. Storage conditions and hygiene in foods**

Controlling the entry of contaminants into the food chain can be difficult. In addition to poor hygiene, unfavorable transfer and storage conditions for foods or contaminated raw material usage also play a part in contamination. Low quality or contaminated foods may cause shipments to be canceled on an international level. This poses an obstacle for the trade between countries [27]. Food safety objectives are based on preventive actions such as safe raw material usage, good production practices and procedures with critical control points for hazard analysis. It is possible for the success of these preventive actions to reflect on the incidence of foodborne diseases. WHO and Center for Control of Foodborne Infections and Intoxications in Europe stated that one of the most important factors contributing to foodborne outbreaks were markers required for improving general hygiene and most of these were under the control of producers/consumers and listed these markers as following:


Attention should be paid to purchasing, preservation, preparation, cooking and serving processes for ensuring food hygiene and safety. While purchasing foodstuffs, attention should be paid to the shipment conditions, packaging and keeping the cold chain in potentially high-risk foods such as fish, meat, chicken and milk. Storage rules should be followed during storing. First in first out (FIFO) rule should be followed in storages. Temperature in storage units should be checked regularly and cooked meals should be left to cool down in room temperature before being stored in fridges. Shelves should be made of rustproof material and foods should be kept at least 15 cm away from the floor and walls.

**93**

highest HUS incidence rates [31].

**Table 3** [22, 29].

**Table 3.**

*Preservation time for some foods [22].*

**5. Different pathotypes of** *E. coli* **and outbreaks**

*Escherichia coli and Food Safety*

*DOI: http://dx.doi.org/10.5772/intechopen.82375*

There should be different sections for each food group (meat group, dairy group, fruit and vegetable group) so that cross-contamination is prevented. There is a risk of microorganism contamination from personnel, tools, environment or foods (cross-contamination) during the preparation phase. Color code system could be implemented in cutting areas to be able to prevent this from happening. Potentially high-risk foods should be processed without waiting. Cooked meals should be served in maximum 2 hours. Frozen foods should be thawed in 4–7°C. Internal temperature of poultry should be at least 75°C while cooking. Temperature of foods such as meat, fish and eggs should be increased to at least 63°C and they should be processed at this temperature for at least 2 minutes. Internal temperature of hot meals should be kept at 65°C in bain-marie with a closed lid. While serving food, clean containers should be used to transfer or hold the food. Cold foods should be kept under 4.5°C in a closed container. Preservation time is as important as preserving conditions when it comes to development, growing and spreading of microorganisms. Preservation times for some foods are listed in

**Food Preservation time (day)**

Big piece of meat 3–5 Chicken 2–3 Minced meat 1–2 Sausage 2–3 Cooked meat 2–3 Raw fish 1–2 Shellfish 1 Cooked fish 2–3 Milk and cream 3–4 Eggs 14 Fruits 1–14 Vegetables 2–7

If we take a general look at the incidence and epidemiology of disease-causing *E. coli* pathotypes, we see many cases and outbreaks. For example; annual incidences of 31 primary pathogens were estimated in a study conducted in the USA in 2011. It is estimated that these 31 pathogens caused 6.6–12.7 million diseases; 39,500–75,700 hospitalizations and around 700–2300 mortalities. In another study conducted in the USA between 2003 and 2012, it was reported that foodborne outbreaks caused 4928 diseases, 1272 hospitalizations, 299 cases of HUS diagnosed by a physician and 33 deaths. The primary contamination sources were listed as 55% foodborne, 10% animal contact, 10% human-to-human transmission, 4% waterborne and 11% unknown reasons [28, 30]. In another study conducted in Argentina, O157:H7 STEC was detected 25.5% and non-O157 STEC was detected in 52.2% of the raw meats analyzed in terms of STEC. Argentina is one of the countries with the


#### **Table 3.**

*The Universe of Escherichia coli*

markers as following:

• Poor general hygiene

• Cross-contamination

• Using contaminated tools

• Mistakes in processing

• Too early preparation

• Inadequate warm-keeping

• Inadequate heating

• Inadequate cooling

• Too long storage time

• Consuming raw products

• Using contaminated materials

• Contamination through infected people

• Contamination during the last preparation phase

Attention should be paid to purchasing, preservation, preparation, cooking and serving processes for ensuring food hygiene and safety. While purchasing foodstuffs, attention should be paid to the shipment conditions, packaging and keeping the cold chain in potentially high-risk foods such as fish, meat, chicken and milk. Storage rules should be followed during storing. First in first out (FIFO) rule should be followed in storages. Temperature in storage units should be checked regularly and cooked meals should be left to cool down in room temperature before being stored in fridges. Shelves should be made of rustproof material and foods should be kept at least 15 cm away from the floor and walls.

• Inadequate heating before reusing [28].

**4. Storage conditions and hygiene in foods**

Controlling the entry of contaminants into the food chain can be difficult. In addition to poor hygiene, unfavorable transfer and storage conditions for foods or contaminated raw material usage also play a part in contamination. Low quality or contaminated foods may cause shipments to be canceled on an international level. This poses an obstacle for the trade between countries [27]. Food safety objectives are based on preventive actions such as safe raw material usage, good production practices and procedures with critical control points for hazard analysis. It is possible for the success of these preventive actions to reflect on the incidence of foodborne diseases. WHO and Center for Control of Foodborne Infections and Intoxications in Europe stated that one of the most important factors contributing to foodborne outbreaks were markers required for improving general hygiene and most of these were under the control of producers/consumers and listed these

**92**

*Preservation time for some foods [22].*

There should be different sections for each food group (meat group, dairy group, fruit and vegetable group) so that cross-contamination is prevented. There is a risk of microorganism contamination from personnel, tools, environment or foods (cross-contamination) during the preparation phase. Color code system could be implemented in cutting areas to be able to prevent this from happening. Potentially high-risk foods should be processed without waiting. Cooked meals should be served in maximum 2 hours. Frozen foods should be thawed in 4–7°C. Internal temperature of poultry should be at least 75°C while cooking. Temperature of foods such as meat, fish and eggs should be increased to at least 63°C and they should be processed at this temperature for at least 2 minutes. Internal temperature of hot meals should be kept at 65°C in bain-marie with a closed lid. While serving food, clean containers should be used to transfer or hold the food. Cold foods should be kept under 4.5°C in a closed container. Preservation time is as important as preserving conditions when it comes to development, growing and spreading of microorganisms. Preservation times for some foods are listed in **Table 3** [22, 29].
