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Glossary beginning with E

A glossary of technical terms related to handwashing. Select a letter above to begin.

E

E. Coli 0157:H7

This disease is caused by Enterohemorrhagic Escherichia coli. Symptoms include severe abdominal cramps, watery, bloody diarrhea, vomiting and low-grade fever. E. coli 0157:H7 may result in hemolytic uremic syndrome (HUS). Swallowing bacteria infects a person, which in turn produce large amounts of toxins that damage the intestinal lining. This can happen when someone eats food contaminated with E. coli, either from undercooked ground meat or by cross-contamination of surfaces and hands of food handlers.

Estimated # of foodborne cases: 8,000-16,000 (1993 USDA estimate)
Estimated # of foodborne deaths: 160-400 (1993 USDA estimate)
Estimated monetary cost: 0.2-0.6 billion dollars (1993 USDA estimate)

Emerging Pathogen

A disease causing bacteria, parasite or virus that induces foodborne illness. Some emerging pathogens include, Campylobacter jejuni, E. coli and Norwalk or Norwalk-like viruses.

Entamoeba Histolytica

Entamoeba histolytica is the parasite responsible for the disease Amebiasis. An infected food handler with poor personal hygiene can transmit a parasitical cyst onto food, which is in turn, consumed by an unlucky individual.

Enterohemorrhagic Escherichia Coli

Enterohemorrhagic Escherichia coli is the bacterium that causes E. coli 1057:H7. E. coli is found in undercooked ground beef and unpasteurized milk.

Enterotoxigenic Escherichia Coli

Enterotoxigenic Escherichia coli is the bacterium which causes gastroenteritis or traveler's diarrhea, and is found in dairy items such as cheese.

Establishment

Any building or area where food is prepared or handled and the surroundings under the supervision of the same management.

Exclude

To prevent a person from working as an employee in a food establishment or entering a food establishment as an employee.

HandsOn™ System

HandsOn<sup>™</sup> System

5 steps to convert underwashing to under control. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® for Catered Events

SaniTwice<sup>®</sup> for Catered Events

Uncompromized hand cleanliness for those serving food at venues without running water.

Teaching Videos

Teaching Videos

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