E. coli is Inactivated by Germicidal UV-C Light

What is E. coli?

E. coli is a name given to a large and diverse group of are bacteria found in the environment, foods, and intestines of people and animals. Although most strains of this bacterium are harmless, others can cause diarrhea, urinary tract infections, respiratory illness, pneumonia, and other illnesses. These types are used as markers for water contamination. Shiga toxin-producing E. coli (STEC) is the bacteria most-commonly associated with foodborne outbreaks.

Where is it Found?

Ground meat patties contaminated with E. coli — Contaminated Food

Glass of water being filled from tap — Contaminated Water

A chicken in a grassy area — Contaminated Animals

What Does it Infect?

Woman in pain from gastrointestinal tract, showing through skin — Intestines

Man with lungs and upper respiratory tract showing — Lungs

Woman with urinary tract infected by E. coli — Urinary Tract

Woman with urinary tract showing — Urinary Tract

How Does it Spread?

Woman biting a piece of meat off a fork — Eating Food

Woman drinking a glass of water — Drinking Water

Hand touching horse, which can transmit E. coli infection — Touching Animals

Hand touching horse muzzle — Touching Animals

Preventing the Spread of E. coli

E. coli can spread by the following means:

Consumption of contaminated food (which may have not been washed or cooked properly, or prepared by people who did not properly wash their hands)
Consumption of foods considered to carry such a high risk of infection (such as unpasteurized (raw) milk, unpasteurized apple cider, and soft cheeses made from raw milk)
Consumption of water that has not been disinfected
Contact with cattleopen_in_new (at farms, petting zoos, and animal exhibits)
Contact with the feces of infected people
Swallowing lake water while swimming

Regular hand hygiene and surface disinfection are important preventative measures. Since these bacteria can be found in contaminated water, proper water purification is a vital component in preventing the spread of E. coli. Since household wellsopen_in_new can be a source of infection, they should be tested regularly and properly maintained. Pools and other recreational water sources should be properly disinfected. This bacterium can also be spread through foodopen_in_new — either due to poor hand hygiene of food handlers or because raw produce is irrigated or washed with contaminated water. Wash all fruits and vegetables well under running water and cook meat thoroughlyopen_in_new.

Get More Protection with UV Disinfection

In addition to the above preventative measures, Germicidal Ultraviolet (UV-C) water disinfection can inactivate E. coli in well water, swimming pools and hot tubs, drinking water, and food prep water.

Restaurants, retailers, and meat processing facilities will benefit by adding UV-C surface disinfection to their regular sanitizing procedures. Another benefit is the ability to operate as usual during a boil water alert. Shop our products at AtlanticUltraviolet.comopen_in_new.

Learn about these applications:

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Our germicidal lamps produce ultraviolet wavelengths at 254 nanometers, the region of maximum germicidal effectiveness. Read our FAQ blog post to learn more. See dosage data below.

UV applications for water and surface disinfection of E. coli

E. coli: Classification & UV-C Dose for Inactivation

Organism:	Alternate Name:	Type:	Disease:	*UV Dose:**
Escherichia coli	E. coli	Bacteria	—	6.60 mJ/cm²

* Nominal germicidal UV dosage necessary to inactivate better than 99% of microorganism.

People at High Risk for Contracting an Infection

While anyone can contract an infection, certain groups of people have higher chances of getting foodborne illness:

Pregnant women
Newborns
Children
Elderly people
Those with weak immune systems, such as people with cancer, diabetes, or HIV/AIDS

E. coli Symptoms

Symptoms of Shiga toxin-producing E. coli (STEC) infection vary for each person, but often include the following. Most people get better within 5 to 7 days:

Severe stomach cramps, pain, or tenderness
Diarrhea (ranging from mild and watery to severe and bloody)
Vomiting
Possible low-grade fever

Sources on E. coli

The above information can be found on the following pages. Please read complete articles to learn more.

Dosage Source

Sensitivity of Bacteria, Protozoa, Viruses, and Other Microorganisms to Ultraviolet Radiation. Journal of Research of the National Institute of Standards and Technology, Volume 126, Article No. 126021. August 20, 2021.

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Since 1963, we’ve been engineering and manufacturing germicidal ultraviolet equipment to neutralize harmful microorganisms in water, in air, and on surfaces. Visit these helpful pages:

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