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Summary: OxiTab kills E. coli O157:H7 on hard, non-porous surfaces when used as directed.
- EPA-registered bactericidal claim with exact ppm and contact time
- How E. coli O157:H7 spreads and survives on common surfaces
- Step-by-step disinfection with OxiTab
- Industry-specific prevention routines and FAQs
- References to CDC and FDA for verification
What is E. coli O157:H7?
Escherichia coli O157:H7 is a Shiga toxin–producing strain that can cause severe gastrointestinal illness. Symptoms include diarrhea that may become bloody, stomach cramps, and sometimes fever. While most infections are linked to contaminated food or water, hands, equipment, and environmental surfaces can facilitate spread when they become contaminated by raw foods, animals, or infected individuals. In restaurants, schools, childcare, healthcare, and hospitality, routine cleaning and EPA-registered disinfection reduce the risk of indirect transmission.
Authoritative sources: CDC — E. coli O157:H7 | CDC — E. coli Infection | FDA — Consumer Food Safety
Can OxiTab Disinfectant Tablets Kill E. coli O157:H7?
Yes. OxiTab is EPA-registered for bactericidal efficacy against E. coli O157:H7 on hard, non-porous surfaces when mixed and applied according to the label.
EPA-Registered Kill Claims for E. coli O157:H7
- Concentration: 1076 ppm
- Minimum Contact Time: 4 minutes
- Does OxiTab kill E. coli O157:H7? Yes, when used as directed.
EPA label reference: EPA Product Label Portal — OxiTab
How to Sanitize Against E. coli O157:H7 Using OxiTab
- Pre-clean visible soil: Remove food residues, grease, and organic matter. Friction improves removal on cutting boards, counters, prep tables, and high-touch points. Pre-cleaning is essential because organic soil reduces disinfectant performance.
- Prepare the solution: Dissolve 1 OxiTab tablet (13.1 g) in 1 gallon of water to reach approximately 1076 ppm. Allow the tablet to fully dissolve. Stir gently if needed.
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Apply thoroughly:
- Spray bottle: prep tables, counters, handles, refrigerator and freezer pulls, railings, faucet controls
- Mop bucket: floors in kitchens, cafeterias, restrooms, and corridors that connect food prep areas
- Wipes or cloths: small fixtures, POS terminals, shared devices, light switches
- Electrostatic sprayer: large dining rooms, classrooms, break rooms, and back-of-house corridors
- Maintain wet contact time: Keep surfaces visibly wet for at least 4 minutes. Reapply solution as needed to prevent drying.
- Food-contact surfaces: After the required contact time, rinse with potable water if the label requires it for your use site. Allow to air dry.
- Solution management: Prepared solution remains effective for up to 24 hours. Store closed. Make fresh solution daily.
Food facility cleaning guidance: FDA — Cleanliness Helps Prevent Foodborne Illness
How E. coli O157:H7 Spreads and How Long It Survives
E. coli O157:H7 is transmitted by the fecal-oral route. Contamination often starts with raw foods, animals, or ill individuals. Hands, utensils, cloths, and equipment can carry organisms to surfaces that later contact ready-to-eat foods or clean hands. Moist and soiled environments promote persistence and biofilm formation on drains and equipment.
E. coli O157:H7 Survival Times by Surface
1) Hard, non-porous surfaces
- Plastic and stainless steel: Hours to multiple days depending on temperature, humidity, and organic load.
- Glass and laminate: Typically hours to days without disinfection.
- Ceramic and sealed stone: Hours to days, especially around sinks and splash zones.
2) Porous and softer surfaces
- Wood, finished: Generally shorter survival than non-porous materials. Moisture and cracks can extend survival.
- Fabric and upholstery: Hours to a day when damp. Drying shortens persistence.
- Paper products: Hours in typical indoor conditions.
3) Extended persistence drivers
- Organic soil and residues: Shield bacteria and reduce disinfectant performance if not removed.
- Cool temperatures and low UV exposure: Can extend survival on some materials.
Surface Survival Times Chart
| Surface Type | E. coli O157:H7 Survival Time |
|---|---|
| Plastic and Stainless Steel | Hours to several days |
| Glass and Laminate | Hours to days |
| Ceramic and Sealed Stone | Hours to days |
| Wood, Finished | Generally hours, longer if damp |
| Fabric and Upholstery | Hours to about a day when damp |
| Paper Products | Hours |
Environmental survival and sanitation context: CDC — Steps to Keep Food Safe | CDC — Disinfection and Sterilization
Why Does E. coli O157:H7 Live So Long?
Shiga toxin–producing E. coli can tolerate environmental stress and may persist longer than expected on dry surfaces, especially when embedded in organic residues. Biofilms in moist niches such as drains and poorly dried equipment can shield cells from cleaning. Pre-cleaning to remove soil, followed by an EPA-registered disinfectant at the correct strength and contact time, is needed for reliable control.
Preventing Surface Transmission
- Use a two-step protocol. Pre-clean to remove food soils. Disinfect with OxiTab at 1076 ppm for 4 minutes.
- Increase frequency at high-risk sites. Cutting boards, prep tables, refrigerator handles, faucets, light switches, door plates.
- Color-code tools. Dedicate cloths and utensils to raw versus ready-to-eat zones.
- Wash hands often with soap and water. After handling raw foods, after restroom use, and before food prep.
- Launder reusable wiping cloths hot and dry thoroughly. Store clean cloths dry.
- Train teams on label use, contact times, and required rinsing steps for food-contact surfaces.
- Verify with checklists and logs. Audit drains and splash zones that can harbor biofilms.
Symptoms of E. coli O157:H7 Infection
- Common: diarrhea that can become bloody, stomach cramps, sometimes mild fever
- Severe: Hemolytic uremic syndrome in some cases. Seek medical care for severe symptoms or dehydration.
References: CDC — E. coli O157:H7 | CDC — E. coli Infection
Who Is Most at Risk?
- Young children and older adults
- People with weakened immune systems
- Foodservice workers and food processors
- Residents and staff in childcare, schools, long-term care, and shelters
- Households with ruminants or petting zoo exposure
Prevention Best Practices by Environment
- Healthcare: Routine and terminal cleaning. Disinfect shared equipment between uses. Reinforce hand hygiene. Manage biofilm-prone wet areas.
- Foodservice and processing: Separate raw and ready-to-eat areas. Color-code equipment. Disinfect food-contact surfaces with OxiTab and rinse with potable water where the label directs. Maintain drain hygiene and correct standing water.
- Education and childcare: Disinfect cafeteria tables, classroom desks, restrooms, and handwashing areas on a routine schedule. Reinforce handwashing before eating and after restroom use.
- Hospitality and travel: Disinfect guest room touchpoints, kitchenettes, ice machine interfaces, and public restrooms. Provide hand hygiene stations in dining and lobby areas.
- Gyms and fitness: Disinfect water fountain controls, lockers, benches, and restroom fixtures. Launder towels hot and dry thoroughly. Post wipe-and-dispose signage for members.
Why OxiTab is the Safer Choice
- Non-hazardous: safer to handle than bleach or Quats
- No residue: leaves a clean finish without sticky films or harsh odors
- Simple and affordable: tablet dosing delivers consistent ppm with 1 tablet per gallon
FAQs About E. coli O157:H7
Q: What disinfectant kills E. coli O157:H7?
A: OxiTab kills E. coli O157:H7 with EPA-registered efficacy at 1076 ppm and 4 minutes contact time.
Q: Do I need to rinse food-contact surfaces after disinfection?
A: Follow the product label. For food-contact surfaces, rinse with potable water after the required contact time if the label specifies.
Q: Where do facilities most often miss contamination?
A: Refrigerator handles, faucet controls, drain rims, splash zones, cloth storage buckets, and shared devices.
Q: Are Quats enough for E. coli O157:H7?
A: Many facilities use Quats. OxiTab is a non-hazardous alternative with EPA-registered bactericidal claims and no sticky residues.
Related Pathogen Guides
References
- CDC — E. coli O157:H7
- CDC — E. coli Infection
- CDC — Steps to Keep Food Safe
- FDA — Cleanliness Helps Prevent Foodborne Illness
- EPA Product Label Portal — OxiTab
Call to Action
Protect your kitchen, classrooms, and care environments with OxiTab. It is an EPA-registered disinfectant that is safer, simpler, and more effective than bleach or Quats.
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