The recent outbreak in Europe of E. coli has, as one would expect, created fears and trepidation in a world of already weary consumers. As the number of sickened and dead from this outbreak increases, there is great concern that this “new” strain of deadly E. coli will make its way across the ocean and into our food chain. What then?

As the smarter among us scramble to add a new pre-fix number and new regulations to include it, I’m reminded by the scientific world that it’s E. coli.

Yes, that’s right, E. coli. You know, the bacteria that resides in the digestive tract of farm animals and is shed into our fields through nature’s regular processes.  It is this same bacteria, mutation or no mutation, that is brought to its knees by using clean water, vaccinations and probiotic feed additives on the farm; through presenting clean animals from the farm and feedlots to harvest; by using proper de-hiding practices and thermal pasteurization during harvest, and UV light and high pressure technologies during processing. By proper handling and washing of the outside surface of raw fruits and vegetables and by cooking ground and non-intact products to a minimum of 71C.

So while we busy ourselves passing new legislation and adding more letters and numbers to name it, take heart shoppers — the interventions we currently have in our arsenal from farm to table will also be maximally effective if deployed correctly in rendering this pathogen harmless.

In this case, there is no need for a paternity test, because we know who the daddy is. Moreover, we know where and how it originates, how to control it and, ultimately, how to destroy it.  So what are we waiting for?