How to Keep E.coli from Impacting Food & Restaurant Safety

Although strains of Escherichia coli, or what is commonly known as E.coli, can promote healthy functions within our bodies, some strains can cause serious and contagious illness.

According to the Centers for Disease Control and Prevention, E.coli is a common foodborne illness that spreads quickly.[1] And, without proper procedures in place, which include processes for food preparation and strong hand hygiene protocols, your restaurant might be at risk for a possible E. coli outbreak. So how can you reduce this risk?

In a recent interview, GOJO Microbiologist Dave Shumaker shares information about the highly contagious strains of E.coli, where they come from, and the measures you can take to mitigate your restaurant’s risk.

[1] Centers for Disease Control and Prevention, E. coli. Retrieved June 9, 2016, from  

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Foodborne illnesses are making news. Whether it is a norovirus outbreak at a national fast food chain or a listeria outbreak that impacts an ice cream manufacturer, as restaurant owners and operators, you want to be assured you are delivering a safe experience for your guests. And food safety is critical to the overall guest experience. is designed to help you further enhance your food safety program. This website separates fact from fiction, and provides you with timely information on:

  • Foodborne illness outbreaks;
  • Foodborne illnesses that commonly plague the food service industry, including E. coli, Salmonella, Norovirus and Listeria;
  • Scientific studies focused on food safety best practices; and
  • Tips on how you build a more robust food safety program. is your go-to source for information on food safety in the food service industry.