As a general rule, observing general hygiene rules reduces the risk of infection.
Wash hands thoroughly with soap and water before preparing food and after contact with raw meat, and dry them carefully.
Store and prepare raw meat separately from other foods (e.g. vegetables), including when grilling (also use different cutting boards, plates and tongs).
Vegetables, fruit and other foods that have come into contact with suspect products (e.g. contaminated vegetables) should also not be eaten raw. Such contact exists, for example, if the products are stored next to each other.
After contact with raw meat, its packaging or any liquid produced during thawing, immediately clean surfaces and objects thoroughly with dishwashing liquid and warm water and dry them.
If possible, change cloths and towels after preparing raw meat and wash them at a temperature of at least 60 °C.
Wash raw fruit and vegetables thoroughly before consumption (at least 30 seconds with vigorous rubbing, use warm water if possible) and peel if necessary. Washing and peeling vegetables reduces the number of germs and thus reduces the risk of infection. However, neither can completely eliminate the germs.
Certain foods may have a particular link to STEC/EHEC outbreaks, either because they are particularly frequently associated with STEC/EHEC outbreaks (e.g. raw milk and beef) or because they have been identified as the cause of particularly severe outbreaks (e.g. sprouts and seeds from which sprouts are grown). Additional measures must be observed when handling these foods.
The consumption of raw milk and raw milk products (e.g. raw milk cheese) is therefore generally not recommended, especially for particularly sensitive people (children under the age of five, elderly or immunocompromised people).
Sprout seeds are also sometimes used as an additive for other foods, for example fenugreek seeds can be found in herbal teas and curry mixes.
Tea bags with fenugreek seeds should be infused with boiling water like any other herbal tea and left to infuse for at least 5 minutes. As herbal teas can be contaminated with pathogens, the BfR does not consider water from hot water dispensers to be suitable for the preparation of herbal teas.
Further information on this can be found in a BfR scientific opinion statement, which can be downloaded at https://www.bfr.bund.de/cm/343/temperierte_heisswasserspender_fuer_kraeuterteeaufguesse_nicht_geeignet.pdf
Fenugreek seeds are used in ground form for the production of spice blends, especially curry powder. Fenugreek seeds are a common ingredient in Indian curry spice blends in particular. In the industrial production of spices, thermal processes such as steam treatment, which are also effective against STEC bacteria, are usually used to reduce germs.
Home-made spice mixtures made from fenugreek seeds are safe if the seeds have been heated beforehand, e.g. by roasting in a pan or by boiling.
As a general rule, observing general hygiene rules reduces the risk of infection.
Wash hands thoroughly with soap and water before preparing food and after contact with raw meat, and dry them carefully.
Store and prepare raw meat separately from other foods (e.g. vegetables), including when grilling (also use different cutting boards, plates and tongs).
Vegetables, fruit and other foods that have come into contact with suspect products (e.g. contaminated vegetables) should also not be eaten raw. Such contact exists, for example, if the products are stored next to each other.
After contact with raw meat, its packaging or any liquid produced during thawing, immediately clean surfaces and objects thoroughly with dishwashing liquid and warm water and dry them.
If possible, change cloths and towels after preparing raw meat and wash them at a temperature of at least 60 °C.
Wash raw fruit and vegetables thoroughly before consumption (at least 30 seconds with vigorous rubbing, use warm water if possible) and peel if necessary. Washing and peeling vegetables reduces the number of germs and thus reduces the risk of infection. However, neither can completely eliminate the germs.
Certain foods may have a particular link to STEC/EHEC outbreaks, either because they are particularly frequently associated with STEC/EHEC outbreaks (e.g. raw milk and beef) or because they have been identified as the cause of particularly severe outbreaks (e.g. sprouts and seeds from which sprouts are grown). Additional measures must be observed when handling these foods.
The consumption of raw milk and raw milk products (e.g. raw milk cheese) is therefore generally not recommended, especially for particularly sensitive people (children under the age of five, elderly or immunocompromised people).
Sprout seeds are also sometimes used as an additive for other foods, for example fenugreek seeds can be found in herbal teas and curry mixes.
Tea bags with fenugreek seeds should be infused with boiling water like any other herbal tea and left to infuse for at least 5 minutes. As herbal teas can be contaminated with pathogens, the BfR does not consider water from hot water dispensers to be suitable for the preparation of herbal teas.
Further information on this can be found in a BfR scientific opinion statement, which can be downloaded at https://www.bfr.bund.de/cm/343/temperierte_heisswasserspender_fuer_kraeuterteeaufguesse_nicht_geeignet.pdf
Fenugreek seeds are used in ground form for the production of spice blends, especially curry powder. Fenugreek seeds are a common ingredient in Indian curry spice blends in particular. In the industrial production of spices, thermal processes such as steam treatment, which are also effective against STEC bacteria, are usually used to reduce germs.
Home-made spice mixtures made from fenugreek seeds are safe if the seeds have been heated beforehand, e.g. by roasting in a pan or by boiling.
