Those involved at each point in the food chain have specific responsibilities in ensuring E.coli 0157 contamination is minimised, says the Food Safety Authority of Ireland report, for the infection involved is "not a mild dose of diarrhoea, got over in 24 hours".
The consumer's role: the domestic kitchen is the last line of defence, which places a key responsibility on consumers, "yet they lack awareness of potential food safety hazards". Clear and concise information should be made available to them by private industry and public health professionals.
Consumer-awareness programmes must focus on prevention of cross-contamination and temperature control. Food-hygiene education should be on primary and secondary school curriculums.
People with E.coli 0157-type infections should comply with work/ school restrictions.
On-farm controls: with livestock faeces being the main reservoir for E.coli 0157, human cases can occur from direct contact with animals or their faeces or consuming unpasteurised milk. Poor management of slurry can lead to contamination of water. A task force should be established to determine the animal husbandry practices required to ensure production of clean livestock.
The abattoir and primary processor: abattoirs should only take clean cattle and sheep for slaughter. A task force should be established to advance "a national hygiene strategy for the meat industry".
Processors, supermarkets/food outlets, caterers: should have separate cabinets for cooked and raw meats during storage and display. Products using unpasteurised milk should have special labels outlining E.coli 0157 risk. Appropriate temperatures should be used in the storage and cooking of food.
High-risk meat products should have batch numbers to assist in trace-ability. Vegetables and salads prepared as ready-to-eat should be washed with potable water.
Vulnerable groups: operators of hospitals, nursing homes, residential and day-care centres, creches and similar institutions should ensure their personnel are fully trained in good hygiene and food-handling practices.
The FSAI has issued detailed guidelines on preventing the spread of E.coli 0157 infection for each sector including consumers/ food-handlers in the home. It is also setting up working groups to liase with the sectors with a view to minimising the risk.
