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Article updated August 2025.
💡 This article is part of our Food Safety Help Centre – a practical resource for schools and education providers who want clear, confident answers when it comes to food safety.
Childhood exposure to E. coli doesn’t just cause food poisoning — it may also increase the risk of serious illness decades later, including cancer. This adds new urgency for school caterers and food providers to strengthen hygiene controls and prevent contamination.
In April 2025, Cancer Research UK reported that a toxin produced by certain E.coli strains (colibactin) may be contributing to rising bowel cancer among under-50s. Earlier, a long-term study in Wales found that children exposed to E.coli O157 were twice as likely to suffer later health complications. For those who developed haemolytic uremic syndrome (HUS), the risk rose eightfold. (Read the study summary here).
Preventing E. coli in school catering is not only vital to reduce food poisoning outbreaks — it may also help safeguard long-term health for the youngest and most vulnerable. For schools, e.coli preventions are always cheaper (and safer) than cure.
Importance of the E.coli Fact Sheet
If you work in catering — especially in schools — it’s vital to understand the harmful strains of E. coli 🦠 and why the Food Standards Agency’s E. coli Fact Sheet matters for food safety compliance.
Before we explore that, let’s look at recent E. coli outbreaks to see the scale of the problem.
Major E.coli Outbreak UK 2024
In July 2024, the UK reported 288 confirmed cases of E. coli: 191 in England, 62 in Scotland, 31 in Wales and 4 in Northern Ireland. Over 120 people were hospitalised, and one death was linked to the E.coli outbreak.
The UK Health Security Agency identified pre-packaged sandwiches, wraps and salads containing lettuce as the source. Contamination likely came from polluted water during growing, harvesting or processing.
Which Foods Were Recalled?
Three major suppliers issued recalls:
1️⃣ Greencore Group (sandwiches, wraps and salads at Sainsbury’s, Asda, Aldi, Morrisons, Co-op, Boots).
2️⃣ Samworth Brothers Manton Wood (Tesco and One Stop sandwiches and wraps).
3️⃣ THIS! (vegan chicken and bacon wraps sold in WH Smith).
The financial cost was huge, with legal claims already filed against Asda and Tesco. More civil actions are expected.
The source of the E.coli (O157) outbreak was likely due to contaminated lettuce leaves.
Why This Matters?
The outbreak exposed weaknesses across the supply chain. It showed why:
➜ Food safety rules must be applied at every stage.
➜ Rigorous food safety management systems are essential.
➜ Enforcement officers must monitor compliance.
Is E.coli Becoming More Common?
Yes. Cases of Shigella bacteria, in particular, Shiga toxin-producing E. coli (STEC) rose sharply in England in 2022, up nearly 80% on the previous year. Globally, outbreaks continue: in Alberta, Canada (2023), the E.coli outbreak affected 356 people — mostly children. The sources was contaminated food supplied to daycare centres. The company responsible faced charges and a class-action lawsuit.
No Business Is Immune To E.coli
Even major food brands are at risk. In December 2024, McDonald’s faced an E.coli 0157 outbreak in the US linked to onions in Quarter Pounder burgers. Food safety lawyer Bill Marler called it the first McDonald’s Ecoli case he’d seen in over 30 years — proof that no brand is immune if food safety compliance slips.
What Is E.coli Infection?
E. coli (Escherichia coli) is a zoonotic bacteria — meaning it can pass between animals and humans. While many strains are harmless, some, like E. coli O157 and STEC O145 (linked to the 2024 UK outbreak), produce Shiga toxin that can cause severe illness. Even a tiny dose of these harmful 🦠 bacteria can lead to bloody diarrhoea, kidney failure, or worse.
How Much E.coli Is Unsafe?
With E.coli, serious illness can be caused with only a small number of harmful bacteria.
This is why rigorous food safety measures are essential to prevent E.coli infection.
Where is E.Coli Found?
Harmful E. coli bacteria live in the intestines of cattle, sheep and other ruminant animals. Contamination can occur:
During slaughter or meat processing → affecting burgers, ground beef, sausages and minced meats.
On fresh produce → soil can contaminate salad leaves, vegetables and fruit if not thoroughly washed.
Through water or poor hygiene → spreading via the dirty hands of food handlers or from contact with contaminated surfaces.
Who Is At Risk From E.coli Infection?
Anyone can be affected, but some groups are more vulnerable — including young children, babies, pregnant women, the elderly, and people with weakened immune systems.
For school caterers, the biggest concern is children. E. coli can cause serious short-term illness and, as new research shows, potential long-term health risks too.
What Are The Symptoms of E. coli?
E. coli symptoms 🤒 usually appear 3–4 days after exposure (sometimes sooner). They range from mild to severe and may include:
Diarrhoea (watery or bloody)
Stomach cramps and abdominal pain
Nausea and vomiting
In vulnerable groups, complications can be life-threatening, sometimes leading to kidney damage or even meningitis. There is no specific treatment — only supportive medical care. (See NHS Wales for further information).
For schools and caterers, this reinforces the critical point: prevention is the only safe option.
Possible New E. coli Treatment - Aurodox
In April 2025, scientists at the University of Glasgow announced progress on a potential treatment for Shiga toxin-producing E. coli (STEC). While promising, this is years away from use. For caterers, prevention remains the only reliable protection.
What Do Caterers Need To Know About E.coli?
Whether you run a school kitchen, nursery or care setting, this is not the time to wait for new rules. The principles already in place protect lives — but only if applied consistently. The foundations of good food safety show how those principles fit together and why they matter day to day. Here’s where to focus:
Review Your HACCP Today
Check your Safer Food Better Business pack (SFBB) or HACCP plan with 🔍fresh eyes.
Are E. coli controls clearly laid out — and actually followed?
Are cooking temperature checks being recorded, not skipped?
Are cross-contamination measures being enforced?
👉 If unsure when to review your HACCP, refer to our guide here.
Train & Retrain Catering Staff on E.coli
E. coli isn’t “just a diarrhoea bug” — it can cause lifelong health issues, including kidney damage and possibly cancer. Everyone — from head chefs to lunchtime supervisors — must know how to prevent it.
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Reinforce personal hygiene training.
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Observe handwashing to ensure it’s done correctly and at the right times.
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Make sure staff know how to spot and report problems.
Check Suppliers and Food Storage
Only buy from approved, traceable suppliers.
Verify cold chain on delivery (don’t just sign the docket).
Keep raw and ready-to-eat foods strictly segregated in storage.
Follow the FSA’s E. coli Guidance
The Food Standards Agency introduced E. coli O157 Cross-Contamination Guidance in 2011 after the South Wales outbreak. It remains essential for caterers today.
✅ Embed the control measures into daily practice.
✅ Don’t assume staff know it — awareness is often poor in schools and smaller businesses.
✅ Download the full E.coli guidance here, or use the E.coli Fact Sheet summary from our resource library.
📌 What To Do Next?
As a school caterer, your priority is retraining food handlers to raise awareness of ⚠️ E. coli risks and ensure compliance with food safety controls.
For extra support, you may also like to read: Top Reasons Why Your Business Needs a Food Safety Consultant — to help set up systems and processes that keep children safe in schools.
Related: Even top-tier kitchens aren’t immune — read how a 👨🍳 Michelin-starred chef was arrested after a norovirus outbreak, and what it means for food safety at every level. Read the full story here »
Need more free food safety resources – go to our Food Centre Help Centre.