If a food handler is infected with shiga toxin-producing E. coli, what is required?

When a food handler is infected with shiga toxin-producing E. coli, reporting the illness to the local health department is essential for several reasons. This pathogen can cause serious foodborne illness and has the potential to lead to outbreaks if not properly managed. The local health department can initiate appropriate investigations, track the spread of the infection, and implement measures to protect public health.

Notifying the health department ensures that they can take the necessary steps to monitor and control the situation, which might include advising on the exclusion of the infected food handler from work until they are no longer a risk to others. This approach is part of a protocol designed to maintain food safety and prevent further transmission of the disease through contaminated food.

Proper reporting also aligns with legal requirements and public health regulations, which are designed to safeguard consumer safety and maintain trust in food service operations.